The weather may be warming up outside, but we now have more things going on after school. I still need to feed my family healthy meals but cannot be home to do so all the time. I adapted this recipe from Jennie-O with food that I had on hand.
I used organic beans, tomatoes, chicken broth, and quinoa with Jennie-O Lean Breakfast Sausage. I cooked the sausage through and then added all the ingredients in my crock pot. All of my ingredients were gluten free also, including Jennie-O’s sausage. Bonus!
Next time I think I will throw a half bottle of beer in also. We completed our bowls with cheddar cheese and sour cream.
Yummy Chili with a little healthy spin. Great for those week night meals when there is not time to cook. Gluten Free.
Recipe type: Dinner
Serves: 6 servings
Jennie-O Lean Breakfast Sausage or Ground Turkey (about 1 pound)
½ onion chopped
½ green pepper chopped
1 Tb chili powder (may need ½ Tb more to taste)
2 chopped garlic cloves
3 c chicken broth
2 cans diced tomatoes, undrained
1 can Navy beans, drained and rinsed
½ c quinoa uncoooked
½ cup of salsa
Cook turkey as specified on the package (depending on which product used)
In a saucepan, heat oil over medium heat adding turkey, onion, green pepper, gar lic, chili powder.
Transfer to slow cooker.
Add broth, tomatoes, beans, salsa and quinoa to slow cooker.
Cover and cook on LOW 4 hours or until chili thickens.
Place chili into bowls.
Serve with desired toppings; sour cream, cilantro, cheese.
The kids loved this. It was prepared in 20 minutes with the rest of the cooking time done sitting in a crock pot while we did our running around. We got home at 5:30p and dinner was waiting. You have gotta love that! Enjoy!
OK, so this past weekend we tried something new. We added Nutella to our rice krispy treats. Sorry, we had to borrow a picture as the pan was attacked by a hungry mob of people! Read your labels to make sure gluten free but these items generally are gluten free.
This weekend was pretty great! A friend brought over her cake pop maker so we could make some cake pops with the girls. I was given this Pink Lemonade Donut Mix from Bumbalooza*. I had been wanting to make mini bundt cakes with the mix but just could not decide what to make with them. I figured, we were going to use the Pink Lemonade Donut Mix for our cake pops.
Once we started reading the directions, and having a glass of wine or two, us adults decided we were going to play around a little with the directions due to cooking pops instead of donuts. We replaced the mashed strawberries with homemade strawberry jam. The batter needed to be scooped and easily plopped into the pop maker. Yes, plopped is an official cooking term! This is country out here. lol. Once that was achieved we could start cooking one. We came up with about 6 minutes.
One child helped us mix it and plop into the cake pop maker. Another child stuck in the sticks, and the last step was to twirl in a glaze. None of us wanted them too sweet, so we brain stormed on what could we mix with powdered sugar for glaze. My friend asked where did the pink lemonade come from in the title? Then it hit me, lemonade glaze! I squeezed one whole fresh lemon into the bowl and kept mixing in the powdered sugar until it was pretty thick and sticky.
The last child in the assembly line swirled the pop into the lemonade glaze. It was awesome! So I am going to share our recipe with you, but please keep in mind that the consistency must be somewhat thick, like mashed potatoes. Cooking times will vary due to thickness of batter and machine temps. I hope your family enjoys these as much as we did along with the memories!