Chili , for me, is a perfect meal. one of my favorites for sure. Easy, plus as an extra bonus you really don’t use that many dishes making it. This particular recipe was very good, I usually make the standard ground beef recipe, this one switched it up a bit, using ground chicken instead. Actually the original recipe called for ground turkey, but while at the store ground chicken was quite a bit cheaper so I decided to go with that. Really you could use any kind of ground meat in this recipe which makes it perfect for a last-minute meal. Ground beef, or pork, or of course the turkey, they would all be good. Chili, so tasty, so versatile, gotta love it!
1/4 cup chopped fresh cilantro ( I did not use this, as my family does not like it)
1. Heat oil in large pot. cook onion for 5 minutes over medium heat. Add garlic cook 1 more minute. Add meat of your choice, chili powder and cumin. Stir and cook until meat has cooked through. Stir in tomato paste and cook for about 2 minutes. Add remaining ingredients.
2. Bring to a boil. Reduce heat to a simmer, and cover cooking for 30 minutes.
I think winter is actually over. Heat is where it’s at now. I like to use my slow cooker a lot when the temperatures soar, it doesn’t heat up the house as much as having the oven on, plus it is oh so nice to not be cooking over the hot stove top come dinner time. I still like eating hot dinners though, so that leaves slow cooker or BBQ. Another thing that has come back with the heat is swimming lessons, which I booked exactly at supper time. This means that we have to have a really early supper or a really late one. I don’t want to send starving children into the pool so early it is, makes slow cooker even a bit more enticing. And so I made this delicious chili recipe, that actually contains not one speck of chili powder in the whole thing, oh well, it was yummy anyways.
What crazy weather we are having. My meal plan was just perfect for yesterday, as the snow flurries were whirling away outside I had a lovely vegetarian stew simmering away in the crock pot. Served with a fresh batch of hot buttered biscuits it was the perfect meal to serve on a cold spring night.
1. Mix together sweet potatoes, lentils, carrots and onion. Place in a 3-4 quart slow cooker.
2. Heat oil in medium-sized skillet. Add all spices and cook one minute. Pour in vegetable broth. Pour this mixture on top of vegetables in slow cooker. Cook on low for 6 hours. * This is a good time to take out green beans to thaw.
3. After 6 hour time has passed increase heat to high, add green beans. Cook for 20 minutes.
4. Scoop into bowls and top with a dollop of plain yogurt.’
This week I made us a turkey dinner. Just for fun, in the middle of the week. It was fun! And now we have a lot of Turkey leftovers. I will be freezing the leftovers to make many a meal in the on coming weeks, plus of course turkey soup. I also tried out this new recipe for Turkey Salad, Chicken Salad, I love, so I knew this one would be a hit too. Plus, it’s gluten-free so it made for an easy Thursday lunch.
Recipe from Allrecipes
3/4 pnd turkey meat
2 stalks celery
2 green onions
1/2 red bell pepper ( I used green)
3 Tbsp mayo
2 Tbsp Dijon Mustard
1 Tbsp Cider Vinegar
1 tsp white sugar
1/4 tsp salt
1. mix together first 4 ingredients in bowl.
2. In separate bowl mix together mayo, mustard, vinegar, sugar and salt. Stir into turkey mixture. Let sit in fridge for a couple of hours before serving. If desired serve on mixed greens.