Healthy & Hearty Turkey Chili

I love fall!  Here comes the warm, feel good meals along with football and family outings. I try to be the kind of mom who feeds my family as healthy and tastefully as possible! I try not to sacrifice taste for healthy.  So sometimes I have to find small ways to cut down or cut out bad stuff and increase the good stuff.

Chili is not so bad to begin with, other than the salt.  “Salt is the devil”, I was once told. Bread is his sister, lol. So I came up with this recipe for a crock pot or any pot really.

You can use all your favorite (healthier or not) brands in here which will make the meal more appealing and encourage continued healthy meals.  I would try to find products with lower salt content and higher fiber.  Jennie-O has really been stepping up their game.  They have lean ground turkey, in a variety of seasonings, that I used for this chili.

That is a really good way to start eating better.  I hope your family loves this as ours does!

Hearty Turkey Chili

Hearty Turkey Chili

 

 

Healthy & Hearty Turkey Chili
 
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Healthy, comfort food your family will love! Excellent for a bonfire or football game too.
Author:
Recipe type: Simple Dinner
Cuisine: Southwest
Serves: 8
Ingredients
  • 48 oz of white, great northern or cannellini beans, drained and rinsed
  • 2 cups of salsa (your favorite, red or green)
  • 2 cups of fat free chicken broth
  • 1 package or 1.25# lean ground turkey
  • ½ cup of Mexicorn (corn with red bell peppers and green chili, mild)
  • 1 cup of mozzarella
  • Fresh cilantro (optional)
  • Sour cream (optional)
Instructions
  1. Add all ingredients, except cheese and turkey, to a crock pot. Turn on crock to low.
  2. Brown turkey in a pan and transfer turkey to a WARM crock pot.
  3. Cook on LOW 4-6 hours. Can be cooked on buffet or warm setting for 8 hours.
  4. Spoon into bowles. Add cheese to each bowl along with a small dab of sour cream and a pinch of cilantro.

I was provided #Jennie-O ground turkey for review. The opinions are my own.

Harvest Squash Soup

Harvest squash Soup

How can anyone get through winter without soup?  I love making soup in the crock pot so after all of us get done with our busy day, we can sit down as a family and enjoy a healthy and hot meal together.

I have several soups that are my family’s favorites, but sometimes you just gotta mix it up!  My family gets stuck in their ways and I like to introduce new foods to them. Maybe what they did not like yesterday will change in a couple of months.  I try.  😉

Well, I was looking at Walmart for veggies and saw they carry veggies cut up and cleaned in little bags in the produce section. Talk about handy and fast. I try to stick with organic but that doesn’t always happen.  They have squash, sugar snaps, broccli slaw, etc.  When I saw the squash, I knew I had to buy it,  as I love Panera’s squash soup.  I bought 2 bags of squash and started scouring the internet.

I found quiet a few recipes for Panera’s soup.  Most of them were the same with the exception of apple cider or cider vinegar.  I tried the vinegar recipe and it was not for us.  I followed the recipe exactly and for some reason, it was too tart.  It gave me instant heart burn. My husband said something about the paint on the walls…

So, I then tried the apple cider recipe. I think the cider will add a bit of tart without being too tart or too sweet.  It was much more palatable.  So this is the one I am going to share with you along with some of my tweaks to the recipe!  I hope your family enjoys this as much as we did.

 

Harvest Squash Soup
 
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Are you looking for a comforting winter soup you can make in the crock pot? Try this adaption of Panera's Squash Soup for something different and easy.
Author:
Recipe type: Appetizer
Cuisine: American
Serves: 8 servings
Ingredients
  • 2 bags of cubed squash or 1 whole squash
  • 1 medium onion chopped same size as squash
  • 2-3 tbsp canola oil
  • salt and pepper, to taste
  • 1 15 oz. can pumpkin
  • 1 ½ cups apple cider (or juice)
  • 1 ½ cups vegetable broth
  • ½ cups half-and-half, (optional fat free)
  • 1 ½ tbsp. honey
  • ¼ tsp. curry powder
  • ½ tsp. cinnamon
  • 1 ½ tsp. kosher salt
  • ¼ tsp. black pepper
  • roasted pumpkin seeds for garnish (papitas)
Instructions
  1. Preheat oven to 450°.
  2. Place squash and onion in baking dish and drizzle with oil
  3. Sprinkle with salt and pepper
  4. Bake at 450° for 25-30 minutes or fork tender
  5. Mash squash and onion with a potato masher and place in a large crock pot
  6. Add pumpkin, apple juice, half-and-half and vegetable broth
  7. Puree with an immersion blender until smooth ( small batches in a blender)
  8. Add honey, curry, cinnamon, salt and pepper and heat on low 4-6 hours
  9. To serve: garnish bowls of soup with roasted pumpkin seeds and sprinkle of parmasaen cheese
  10. TIP: When using a blender with hot liquids, make sure to do small amounts at a time and cover lid with a towel. Hot liquids can cause the lid to pop off.

 

Original Tollhouse Recipe pre 1983

Tollhouse cookie recipe

Tollhouse cookie recipe

 

Hello my friends.  Today I pulled out the old cookbook compilation of recipes handed down from school, neighbors and friends.  Yes, I know, I should be looking through a family cookbook.  Well, I do have one, but a long time ago, I loved my friend’s mother’s cooking so much, that I would always beg her for her recipes.  I would lovingly place them in a special folder which I held onto for over 30 years! Crazy, a little kid of 11 asking her neighbor for recipes.

I am old school, old-fashioned and love to cook from scratch, when time permits.  I must say that over the years, when Tollhouse would advertise the “Original” recipe I would compare it to the one cut off the back of the package given to me in 1983.

Apprently Tollhouse updated the recipe in 1979 after Ruth Wakefield’s (the creator) contract was up with Nestle. They changed the shortening to all butter to get a chewier less crunchy cookie, but I like the taste better the original way.  So mine is actually the pre 1979 changed recipe. I have carried it around for 34 years making it numerous times.  Thank you Diane J, I know you thought I was a weird kid, but I love these cookies!

The recipe uses shortening, which the newer versions do not.  But lets face it, we cooked with more real food before the age of processed really got rolling.  Old-fashion works, we just have to have faith that our elders knew what they were talking about, and listen!  I hope you will try it and fall in love with it too!

 

Tollhouse cookie recipe

Tollhouse Cookies pre 1983