or 5-7 minutes, stirring frequently. Next add in ground turkey and
b>5 mins. Add garlic and cook for 1-2 mins. Add turkey
live oil, cumin, paprika, ancho chili powder, granulated garlic, salt, and
Strain canned tomatoes through a sieve, reserving the juice. Heat the oil in a Dutch oven on medium-high heat. Add the ground turkey and saute until crumbly. Add onions, garlic and chili pepper and saute 2-3 mins. Stir in the tomato paste. Add stock, sun-dried tomatoes and reserved tomato juice. Bring to a boil. Reduce heat to medium-low; cover and simmer for 5 mins.
Add the canned tomatoes, beans and olives and cook 5 mins. Season chili. Garnish with arugula and crumbled feta.
Combine cornmeal and cold water in a saucepan.
Bring to a boil over medium heat, reduce heat to low and cook, stirring about 5 minutes until thickened.
Remove from heat and cool about 5 to 10 minutes.
Spread over the bottom and about 2 inches up the sides of a 3 1/2 quart slow cooker In a medium bowl, combine turkey chili, leeks and chicken.
Spoon into center of the polenta mixture.
Cover and cook on low about 5 hours.
15 minutes prior to serving, top with cheese.
Note:
Seasoning amounts depend on personal preference.
Taste during cooking and add additional chili powder, pepper and garlic as needed.
Brown turkey in large soup kettle, break into crumbles. Add remaining ingredients and simmer for 1 hour. Add water if desired for a thinner chili or add more tomato juice for a thicker consistency.
Top with shredded cheese and serve with a Red Gold smile.
Optional garnishes: shredded lowfat cheese, light sour cream, chopped cilantro or onion Heat oil in large saucepan over medium heat.
Add onion, garlic,and bell peppers.
Cook 3-4 minutes, stirring occasionally.
Add turkey, chili powder, cumin, salt, sugar and vinegar.
Cook another 5 minutes, stirring to break up turkey.
Add tomatoes, salsa, and beans.
Bring to a boil.
Reduce heat and simmer uncovered for 10 minutes, stirring occasionally.
Preheat oven to 400 degrees F (200 degrees C).
Pour the turkey chili into a 9-inch pie dish. In a bowl, whisk together the corn bread mix, milk, and egg until slightly lumpy; spoon the corn bread batter on top of the chili.
Bake in the preheated oven until the edges of the corn bread begin to brown and the center is set, 20 to 25 minutes. Sprinkle with Cheddar cheese and a dollop of sour cream.
Heat oven to 350\u00b0.
In medium bowl, stir together rice and soup.
Transfer rice mixture to greased 9-inch pie plate; press rice evenly over bottom and up sides to form \"pie crust.
Pour turkey chili into rice crust.
Bake, uncovered, for 25 to 30 minutes or until very hot.
Remove from oven; let set 5 minutes before cutting.
Top each serving with sour cream and sprinkling of green onions, if desired, and serve.
In a large pan or Dutch oven, place oil, ground turkey, chili powder, salt and pepper.
On medium heat, stirring often, cook until meat has changed color.
Add tomato juice, picante sauce and pork and beans.
Simmer for 2 hours.
In Dutch oven, melt margarine, add onions and garlic.
Saute until onions are translucent.
Add ground turkey, chili powder, cumin, salt, oregano, paprika, peppers, beef broth and tomatoes. Simmer 30 minutes.\tAdd kidney beans and simmer 10 minutes more. (Chili improves in flavor if refrigerated for a day then reheated.) 10 Servings, 206 calories per serving, 6 grams fat, 58 mg cholesterol, 648 mg sodium.
Stir water and refried beans together until beans are thin. (You can use less or no water if you don't want your beans so thin, but I like them that way).
Heat in a small saucepan just until warmed (about 4 minutes?).
Spread on tortilla.
Microwave turkey chili and spread over beans.
Top with enchilada sauce and cheese.
Fold in both edges and wrap. You may need to hold with a toothpick.
Microwave on high about 30 seconds.
1 cup celery. Saute for 5 minutes. Stir in 1 1
Cook frozen broccoli. Arrange in a baking pan. Melt 1/2 cup butter and pour over broccoli. Sprinkle with salt, pepper and grated Parmesan cheese. Have a 5 pound turkey or chicken cooked and slice it up. Arrange over broccoli. Melt 6 ounces butter. Add 3 ounces of flour to butter and salt to taste after adding 1 1/2 quarts of milk, stirring constantly until thickened. Add 1 1/2 cups slightly beaten egg yolks. Stir until blended. Pour over turkey and broccoli. Bake at 350\u00b0 until brown and bubbly.
small bowl, mix together chili powder, garlic powder, onion powder
and the turkey meat.
Season the meat with: chili powder, grill
edium heat and add turkey. Brown turkey for 5 to 7 minutes, breaking
omatoes, garlic, cumin, oregano, paprika, chili powder, cayenne pepper and jalapeno
elery too), cook stirring for 5 minutes.
Stir in garlic