Turkey Chili with Quinoa (Crock Pot)

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.

Turkey Chili with Quinoa in a Crock Pot

 

Turkey Chili with Quinoa (Crock Pot)
 
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Yummy Chili with a little healthy spin. Great for those week night meals when there is not time to cook. Gluten Free.
Author:
Recipe type: Dinner
Cuisine: Southwest
Serves: 6 servings
Ingredients
  • 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
Instructions
  1. Cook turkey as specified on the package (depending on which product used)
  2. In a saucepan, heat oil over medium heat adding turkey, onion, green pepper, gar lic, chili powder.
  3. Transfer to slow cooker.
  4. Add broth, tomatoes, beans, salsa and quinoa to slow cooker.
  5. Cover and cook on LOW 4 hours or until chili thickens.
  6. Place chili into bowls.
  7. 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!

Slow Cooker Ale-Braised Corned Beef and Brussel Sprouts

Slow Cooker Ale-Braised Corned Beef and Brussels

I know many of you have already planned your food for the day, but maybe you won’t have time tonight to make the St Patrick’s Day meal. Here is an awesome excuse to pick up one of the remaining corned beef briskets on sale and make it this weekend!

Slow Cooker Ale-Braised Corned Beef
 
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This ale-braised corned beef turns out perfect every time! The beer makes the beef tender and marries all the flavors wonderfully! Our family loves this recipe and asks for it more than just once a year!
Author:
Recipe type: Dinner
Cuisine: American
Serves: 4 servings
Ingredients
  • 3 pound corned beef brisket with season packet
  • 1 bag of baby carrots
  • 1-2 bottles of amber ale(medium colored beer not light) enough to cover beef ¾ way up
  • 12-16 oz brussel sprouts
  • 2 T of butter
  • Sauce:
  • ½ cups sour cream
  • 2 T whole grain mustard
Instructions
  1. In a large slow cooker, place seasoning packet, beef, carrots and beer. Cook until beef tender (high 4-5 hours or low 7-8 hours).
  2. If cooking on low, place the brussel sprouts on top of the beef to steam cook.
  3. In a bowl combine sour cream and mustard.
  4. Slice the beef and serve with the veggies on the side with bowl of sauce.
Notes
TIP: Cabbage can be substituted but increase to 2 full beers. I always start checking the veggies' doneness an hour or so before finish. If it seems like they are still not tender enough, I push them down into the liquid to help cooking. When adding extra ingredients, remember to have liquid filled at least ¾ way up the food.
Nutrition Information
Serving size: 4 Calories: 512 Fat: 31g Saturated fat: 12 Carbohydrates: 22g Sodium: 1729 Fiber: 6g Cholesterol: 152m

 

Adapted from Real Simple Magazine