requently. Next add in ground turkey and break up the meat
hese scones using the \"Bisquick Heart Healthy\" lower fat product, but the
live oil, cumin, paprika, ancho chili powder, granulated garlic, salt, and
arge stock pot, bring the turkey stock to a boil.
Add olive oil and onion in a 2-quart pan.
Saute 2 minutes on medium heat, add turkey.
Saute until turkey is all opaque.
Add rest of ingredients; stir.
Cook over medium heat for 45 minutes to 1 hour, stirring occasionally.
Serve with croutons or crackers.
Yields 4 servings.
Brown and break up turkey in sprayed with cooking spray.
Chop 1/2 onion (or more if you like) and add to cooked turkey along with garlic, chile powder, cumin, salt and pepper. Cook for 5 minutes.
Add chopped tomatoes, tomato sauce and water. Bring to a simmer. Turn down to low-medium and cook for 25 minutes, stirring occasionally until thickened. Add black beans and cook for an additional 10-15 minutes.
or 1-2 mins. Add turkey and cook for 5 mins
Brown the turkey in a large pot and drain any liquids.
Add the rest of the ingredients and mix until everything is equally distributed. Cover and cook on medium to high heat until onions & peppers are soft, mixing often.
Remove the lid and cook off excess remaining liquid (or use a slotted spoon to serve if you can't wait ;).
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.
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.
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.
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.
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.
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.
Saute onion, green pepper and garlic in margarine in Dutch oven.
Add turkey and cook until it loses pink color.
Stir in remaining ingredients, except beans. Bring to a boil, cover, reduce heat and simmer one hour.
Stir in beans, cover and simmer an additional 15 minutes.
Mix milk and oats.
Add turkey, eggs, garlic, pepper, chili powder and chopped onion.
Form into meat loaf.
Place in baking dish.
Bake at 350\u00b0 1 1/2 hours until done.
Mix beef bouillon in 8 cups of water and bring to a boil. Brown turkey and onions and add to soup pot.
Add sliced carrots, corn, basil and bay leaf; cover and simmer for 45 minutes.
Add 3/4 cup of crushed tomatoes and pasta \"bows; \" simmer for 10 more minutes.
Dredge turkey patties in flour.
Slowly saute in margarine or oil.
While cooking, mix together and bring to a boil vegetable soup mix, can of tomatoes, water and yolkless noodles.
Serve on platter topped with turkey patties.
Garnish with sprigs of parsley.
Grease well a jelly roll pan.
Spread pizza crust in pan. Spread a thin layer of pizza sauce over the crust.
Crumble the ground turkey over the sauce.
Add the shredded cheese.
Bake in 425\u00b0 oven for 15 to 18 minutes.
If you like, you can add onions, green peppers and mushrooms before sprinkling the cheese on top.