Zesty Turkey Chili

This turkey chili recipe has been a favorite low-fat, low-calorie dinner go-to for years. We like mild chili flavors, without the after-burn that so often comes with a bowl of chili, and this recipe comes through for us but, of course, if you and your family like the burn, you can add more hot pepper sauce or cayenne pepper. The recipe goes together quickly, serves 6-8, and dinner can be on the table in an hour or less; perfect for a weeknight meal. Blessings...

Recipe:

1 cup chopped onion
2-3 cloves garlic, minced
1 can (4 oz.) chopped green chilies
2 tsps. ground cumin
1-1/2 tsps. dried oregano
1/4 tsp. ground cloves
1/8 tsp. hot pepper sauce
1/8 tsp. cayenne pepper
2 cans (15-1/2 oz. each) great northern or pinto beans, rinsed and drained
2-1/4 to 3 cups fat-free chicken broth
3 cups cubed cooked turkey breast
Fresh, chopped cilantro, if desired

1. In a large saucepan, cook the onion and garlic in 1/4 cup chicken broth, covered, over low heat for about 5 minutes. If you don't mind the added calories, saute the onion and garlic in a little oil, uncovered, watching so it doesn't burn.
2. Add chilies and seasonings; cook and stir 3 minutes.
3. Stir in beans, remaining 2 cups broth and turkey. If you think the chili is too thick, add more broth. Simmer pot for 15 minutes. Taste and adjust seasonings to your liking.

Yield: about 8 cups, depending on how much broth is used.
219 calories per cup
3 grams fiber

This recipe was adapted from a Taste of Home recipe.

Curried Cranberry Chicken Salad

This recipe is a bit different from traditional chicken/turkey salad recipes because of the addition of lime juice and curry powder. The combination of these two flavors works
beautifully with the sweet apple chunks and dried cranberries. Serve this salad alone or with a green salad, and maybe a tasty bread for a simple meal. Blessings...

Recipe:

3/4 cup low-fat mayonnaise
2 teaspoons lime juice
3/4 teaspoon curry powder
2 cups cubed cooked chicken or turkey
2 cups diced apple
1/3 cup sweetened dried cranberries
3/4 cup thinly sliced celery
1/4 cup chopped pecans, lightly toasted
2 tablespoons thinly sliced green onion

1. In a large bowl, combine mayonnaise, lime juice and curry powder.
2. Stir in all of the remaining ingredients. Cover and chill. This salad is best served within 8 hours.

Yield: 5 cups
1 cup prepared with chicken breast = 260 calories
1 cup prepared with mixed white and dark turkey = 277 calories
3 gms. fiber

This recipe was adapted from a "Taste of Home Cooking School" magazine.

Savory Thanksgiving Stuffing

If you don't have a favorite stuffing recipe for turkey, may I suggest this one? I've been making it for years, so long in fact, that I don't even remember where the recipe comes from. This stuffing is our family favorite for Thanksgiving and Christmas, if we have turkey for Christmas. The stuffing can be made the day before it is
needed and then stored, covered, in the refrigerator until you are ready to stuff the turkey. Never stuff the turkey and store it in the refrigerator because of the possibility of bacterial growth. Stuffing is delicious combined with the mashed potatoes, turkey and turkey gravy. Blessings...

Recipe: 

2 onions, diced
2 cups diced celery
2 cloves garlic, minced
6 tbsps. butter
2 7-oz. bags plain stuffing cubes
1/3 cup minced fresh parsley
2 tsps. ground sage
1 tsp. poultry seasoning
1/4 tsp. pepper
3 cups chicken broth

1. Saute' onion, celery and garlic in 4 tbsps of the butter for 3 minutes or until onion softens.
2. Combine veggies, bread cubes and seasonings in a large bowl. Mix well.
3. Melt remaining 2 tbsps butter and add to stuffing with the chicken broth. Mix and stuff turkey for roasting now, or cover the bowl of stuffing and store in the refrigerator for later use. After stuffing the neck cavity and main cavity, there will be stuffing remaining.
4. Bake remaining stuffing in a covered casserole in a 350 degree oven for about 35 minutes or until heated through.
5. This recipe can be cut-in-half for a turkey that is 15 lbs. or less, if you don't want a lot of leftovers.

Tip: I toast about 1 cup broken pecans and add to the stuffing along with a handful of raisins. I've also used dried cranberries, chopped, dried apricots, or 1 chopped apple with the pecans.
Tip: If you have limited oven space, put the extra stuffing in the crock pot on low heat until dinner time. This works great.
Tip: We don't care for soggy stuffing, so when I remove the stuffing from the turkey I add it to the baked stuffing, or to the crock pot. Mix well and serve. Wonderful flavor!

Turkey Taco Bake

This very easy kid-friendly casserole makes good use of some of the leftover turkey from the grand feast of last week. Of course, when there is no leftover turkey, chicken can also be used very successfully. We served the casserole with a simple salad of greens and fruit that was topped with a poppy seed dressing. Yummy, and so easy! Blessings...

Recipe:

2 cups coarsely crushed corn chips
1 can (16 oz.) refried beans
1 cup shredded Mexican four cheese blend
1 cup shredded medium Cheddar cheese
1 cup salsa
2 cups shredded cooked turkey or chicken (I use chopped meat, it's faster)
1 tsp. Mexican or taco seasoning
1 green onion, sliced (opt.)
1 medium tomato, chopped (opt.)

1. Place corn chips in a 9 x 9-inch baking dish.
2. Heat the refried beans in a small saucepan over medium-low heat, stirring often. Remove from heat; stir in 1 cup of cheese and salsa. Spread over chips.
3. Toss the turkey or chicken with the Mexican seasoning; sprinkle over bean mixture.
4. Top with the remaining cheese; sprinkle with the green onion, if desired.
5. Bake, uncovered, in a 400 degree oven for 20-25 minutes, or until heated through.
6. Sprinkle with chopped tomato, if desired.

Yield: 4-6 servings
Tip: Casserole can be made in advance and refrigerated. Heat covered casserole in a 350 degree oven for about 1 hour. Check the center of casserole to make sure that it is heated through.

Turkey Salsa Skillet

Ground turkey is a great low-calorie, low-fat substitute for ground beef in this simple skillet meal. If you use mild salsa, as I do, this makes a good kid-friendly meal on a busy weekday night. Blessings...

Recipe:

3/4 lb. ground turkey
1/4 cup diced onion
1 clove garlic, minced
1 cup instant brown rice
1 16-oz. jar thick and chunky salsa
1/4 teaspoon pepper
1 teaspoon cumin
1/2 teaspoon salsa salad seasoning or chili powder
1 16-oz. can black beans, rinsed and drained
1 cup frozen corn
1 cup water

1. In large skillet over medium heat, cook turkey, onion and garlic until turkey is no longer pink and onion is transparent.
2. Add remaining ingredients to skillet; stir to combine and bring to a boil. Reduce heat to low; cover and simmer for 15 minutes, or until rice and corn are tender.

Yield: 6-3/4 cups
249 calories per cup
6 gms. fiber

Tip: 1/4 teaspoon garlic powder can replace the fresh garlic.

Hot Chicken Salad Casserole

There are many versions of this recipe and most of them have hard-boiled eggs, potato chips, and different kinds of vegetables in them. I stream-lined the recipe and made it a bit less complicated and more kid-friendly for our family years ago. Do taste the casserole before serving it in case you might like some salt and pepper added in. For my husband and I, I cut the recipe in-half and it serves us two meals, so this might serve as a bit of a guide for your family. Blessings...

Recipe:

3 cups diced chicken or turkey

1/2 cup finely diced onion

2 cups cooked rice
1 cup diced celery

3/4 cup mayonnaise (low-fat works fine)

3 tsp. fresh lemon juice
1 cup shredded medium cheddar cheese (Swiss cheese also works well)

1 can (10-3/4 oz.) 98% fat-free cream of chicken soup
slivered almonds to sprinkle on top for crunch and garnish

1. In a large bowl mix together the first four ingredients.
2. Stir together the mayonnaise, lemon juice, cheese and soup in another bowl; stir into chicken mixture until well-combined. Pour into a greased 9 x 13-inch baking dish.
3. Bake in a 350 degree oven for 30 to 40 minutes, or until heated through.

Yield: 6 to 8 servings

Cold Meat Salad

Salads are a great way to use leftover meat. This salad is wonderful on it's own as a main dish or used as a sandwich filling, as I have done here. The salad makes a nice filling for pita bread for something a bit different from the usuall sandwich bread. This tasty recipe comes from Marlene Sorosky's Cookery for Entertaining, with just a few minor adjustments. Blessings...

Recipe:

1/2 cup chopped green onions (I have also used white onion)
1 cup finely chopped celery
1/2 cup coarsely chopped pecans, lightly toasted and cooled
1/2 (10-oz.) pkg. frozen peas, thawed and drained on paper towels
2 cups diced cooked ham, beef, chicken or turkey
1/2 cup light mayonnaise
2 tsps. prepared mustard

1. Combine first 5 ingredients in a bowl.
2. Whisk together mayonnaise and mustard until smooth; stir into salad until well combined.
3. Cover and refrigerate several hours or overnight to blend flavors.

 Yield: 4 cups
315 calories per 1 cup serving using lean ham and light mayo
4 gms. fiber
 Note: To toast pecans, spread on a rimmed baking sheet and bake in a 350 degree oven for about 10 minutes, stirring twice. I also use a frying pan over low heat for about 10 minutes. The pecans will begin to smell so fragrant and wonderful in about 10 minutes, and they will have a bit of crunch.
Note: We use about 1/2 cup salad for a sandwich.

Spicy Skillet Supper

This hearty skillet meal has full south-of-the-border flavor without all the fat and calories that usually go along with Mexican food. Ground turkey is so mild in flavor that the wonderful spices, chili beans and salsa are the ingredients that shine and the lack of fat is not noticed. The recipe can be made kid-friendly by using mild salsa and keeping the chili powder to a minimum, which is what I do for us because I don't care for strong spices at all. Blessings...

Recipe:

1 lb. ground turkey breast
1 can (15.5 oz.) chili beans in chili sauce, undrained
1-1/2 cups cooked brown rice
1 cup salsa
1 tbsp. lime juice
1 tsp. chili powder (the original recipe calls for 2 to 3 tsps.)
1 tsp. sugar
1 tsp. ground cumin
1/4 tsp. garlic powder
1/4 tsp. pepper
1/4 cup shredded light cheddar cheese, optional

1. In a skillet coated with nonstick cooking spray or a nonstick skillet, brown turkey over medium heat.
2. Add chili beans, rice, salsa, lime juice and seasonings; mix well. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
3. Sprinkle with cheese if desired and serve.

Yield: 5 servings
248 calories per 1-cup serving prepared without cheese
6 gms. fiber
Note: I have also used very lean ground beef with 4% fat making the calorie count 263 calories per cup.
I use instant brown rice when I make this dish so I cook 1 cup rice in the microwave according to pkg. directions and add it to the skillet at the end of the cooking time. Makes prep even easier!

Turkey Artichoke Quiche

A year or two ago on Thanksgiving weekend, when I was in need of something to feed my family for brunch, I thought of making a quiche. Because of that need, a Broccoli Cheddar Quiche was created, the recipe will be shared later, but from that recipe I created this quiche this week for dinner. We love the combination of poultry, in this case turkey, and artichokes in a casserole, so I figured it might work well in a quiche. We thought it was very good, maybe your family will, as well. Quiche is a nice change of pace; not something usually found on the family menu as it is a little bit more work with the pie crust, but so worth the effort. Blessings...

Recipe:
Pastry for a 10-inch one-crust pie
1 cup cooked chopped turkey or chicken
1 cup grated medium cheddar cheese (4 ounces)
1 cup chopped artichoke hearts, from a 13.75 ounce can, well drained
1/3 cup minced onion
1-2 tsps. butter
4 eggs
1 cup whipping cream
1 cup half-and-half
1 few grinds white pepper
1/2 tsp. Fines Herbes
1 tbsp. fresh minced parsley

1. Line 10-inch pie plate or 10-inch quiche dish with pastry. Make high fluted edge and set aside.
2. In small frying pan over low heat, melt butter. Add onion and fry until golden in color, remove pan from heat.
3. Heat oven to 425 degrees.
4. Carefully spread cooked onion in pie plate.
5. Sprinkle turkey, cheese and artichokes over onion.
6. Whisk together last 6 ingredients in a medium size bowl until well combined. Carefully pour cream mixture into pie plate.
7. Bake 15 minutes. Lower oven temperature to 300 degrees and bake another 30 minutes or until knife inserted in center comes out clean. Cover crust last 10 minutes if it is browning too quickly. Remove quiche from oven and let rest for 10 minutes before cutting.

Yield: 6 main dish servings
Note: Fines Herbes is a blend of chervil, minced parsley, French tarragon and chopped chives that is not very popular, but very good in a quiche or vegetable dish.

Turkey Vegetable Soup

This soup is really much more like a rich turkey-vegetable chowder, in my opinion. I've been making this recipe, with a few changes to better suit us, after the holiday turkey dinner since 1983 when I found it in Bon Appetit Magazine. We love the variation of a cream-based soup from the usual turkey soup that is stock-based. It is a very nice change of pace. Blessings...

Recipe:

1/4 cup butter
3/4 cup chopped onion
2 tbsps. flour
1 tsp. curry powder
3 cups chicken broth
1 cup chopped potatoes
1/2 cup thinly sliced carrots
1/2 cup sliced celery
2 tbsps. chopped parsley
1 tsp. poultry seasoning
2 cups cubed cooked turkey
1-1/2 cups milk (I use 1%)
1 9-oz. pkg. frozen chopped spinach, thawed and drained
1/4 cup light sour cream

1. Melt butter in a large saucepan, 3 or 4 quart will do, over medium heat. Add onion and saute until translucent, about 10 minutes.
2. Stir in flour and curry and cook 2-3 minutes. Add broth, and next 5 ingredients and bring to a boil. Reduce heat to low, cover and simmer 10 minutes or until vegetables are tender.
3. Add turkey, milk, spinach and sour cream. Cover and simmer until heated through, about 7 minutes. Season with salt and pepper as needed. This soup is thick, so you might want to thin it a bit with additional milk for your taste. We love it thick like a chowder.

Yield: 7-3/4 cups
198 calories per cup
1.4 gms. fiber

Hot Turkey Salad (Sandwich)

This hot turkey salad sandwich is a bit different than most we are familiar with in that it is cooked in a hollowed out loaf of French bread. I made this sandwich often when our son was growing up and still at home, as an easy, fun meal after Thanksgiving. We loved it with the leftover cranberry sauce that was always in our refrigerator and maybe some chips. This recipe was adapted from a recipe I found in Family Circle Magazine many years ago. Blessings...

Recipe:

1 loaf French bread

1/2 cup chopped celery

1/4 cup chopped green onion, or 2 tbsps. white or red onion

1/4 tsp. salt or to taste

1/8 tsp. pepper

1/2 tsp. poultry seasoning (curry powder was the original spice of choice)

1/2 cup low-fat mayonnaise

2 cups cubed cooked turkey (of course, chicken would also work)

1/2 cup shredded medium cheddar cheese

1. Cut a slice lengthwise from the top of the loaf. Hollow out loaf, leaving a 1/2-inch shell.

2. Combine first 6 ingredients, blend well. Fold in turkey. Spoon mixture into hollowed out loaf and place the cut slice on top. Wrap loaf in foil.

3. Bake in a 350 degree oven for 20 minutes. Sprinkle with cheese; bake 5 minutes longer. Slice loaf into "chunks" for serving.

Yield: 4-6 servings
 Note: Recipe pictured on post dated 12/30/2013

Herbed Stuffed Green Peppers

I was raised on things like stuffed green peppers, only the stuffing was always ground beef. My father would not have considered ground turkey an acceptable substitute, so mom would not have given this recipe a try. In fact, I'm not sure my mom has ever cooked anything with ground turkey. So, when I came across this recipe a number of years ago, I decided to give it a try in order to compare it to the recipe I was raised on. I love having alternatives to the traditional, if they work. Ground turkey works very well and the herbs turn the traditional taste of the stuffed peppers of my childhood in a whole new direction. These peppers are low in calories and fat and high in flavor. Blessings...

Recipe:

6 medium to large green peppers, tops and seeds removed

1 lb. ground turkey

1 can (28 oz.) diced tomatoes with liquid

1 cup chopped celery

1/2 cup chopped onion

2 garlic cloves, minced (about 2 tsps.)

1 tsp. dried oregano

1/2 tsp. dried thyme, crushed

1/2 tsp. dried rosemary, crushed

1/2 tsp. dried basil

1/2 tsp. rubbed sage

1/8 tsp. pepper

1 tsp. salt, optional

1-1/2 cups cooked rice ( I use instant brown rice)

1/3 cup shredded low-fat mozzarella cheese

1. Traditionally the peppers are blanched in boiling water for 3 minutes, drained and rinsed in cold water. I don't do this as I hate soggy peppers. I clean the peppers, dry them and set them aside to fill.

2. In a large skillet with a nonstick finish, brown the turkey. Remove and set aside.

3. In the same skillet, combine tomato liquid, onion, celery, garlic and herbs. Simmer until vegetables are tender and the mixture has begun to thicken.

4. Stir in tomatoes, turkey and rice. Stuff into peppers and place in a baking pan.

If you don't blanch the peppers, add about 1/4 inch of water to the bottom of the pan to steam the peppers as they cook. The peppers are crisp-tender.

5. Bake in a 350 degree oven for 30 minutes. Top each pepper with about 1 tablespoon of cheese. Return to oven for 3 minutes or until the cheese has melted.

Yield: 6 servings

267 calories

Chicken and Green Bean Casserole

I posted the microwave version of this casserole on 11/4/08 and while making it yesterday for our dinner, I decided to get a picture of it and post the traditional version of preparation for those cooks like myself who prefer traditional cooking methods. I love my microwave but, I would much rather cook using the stove or the oven. So, here's an update of one of our favorite casseroles, served here with broccoli and cheese sauce and a new yam recipe. I'll post the easy cheese sauce and yam recipes at a later date. Blessings...

Recipe:

1 (10-3/4 oz.) can 98% fat-free cream of mushroom soup (see note)
1/2 cup shredded sharp Cheddar cheese (1-3/4 oz)
1/3 cup chicken broth, 99% fat-free
1/2 tsp. Worcestershire sauce
1-1/2 cups cubed cooked chicken or turkey
1 (14.5 oz. can cut green beans, drained (1-3/4 cups, if you would like to use fresh that have been cooked.)
6 servings instant mashed potatoes prepared according to pkg. directions or 3 cups mashed potatoes made with 1 tbsp. butter and low-fat milk. Salt to taste.
1/2 cup french fried onion rings

1. In a saucepan, combine soup, cheese, chicken broth and Worcestershire sauce. Heat and stir over low heat until cheese is melted.
2. Stir in chicken and green beans; pour into 2 qt. casserole. Top with mashed potatoes.
3. Bake in a 350 degree oven for 30 minutes or until heated through.
4. Top with french fried onions and return to oven for about 5 minutes to brown the onions.

Yield: 7-1/2 cups
Note: Cream of Mushroom Soup with Roasted Garlic is also good.

Turkey Potato Pie

When the Thanksgiving weekend is done and if there is leftover turkey stored in the freezer, this casserole is an easy dinner fix. This recipe is similar to a turkey pot pie in that the turkey and vegetables are combined in a creamy sauce, but it is easier because the casserole is topped with a wonderful combination of mashed potatoes and cheddar cheese instead of the pie crust. A simple dinner salad completes your meal, unless of coarse, dessert is in order. For us, this is always the case, even if it is nothing more than a cookie or two. Blessings...

Recipe:

8 oz. fresh mushrooms, cleaned and sliced
1/4 cup chopped onion
3 tbsps. butter
1/4 cup flour
1/4 tsp. dried tarragon
1/4 tsp. pepper
1 cup chicken broth
1/2 cup milk
2 cups chopped cooked  turkey
1 10-1/2 oz. pkg. frozen mixed vegetables, thawed and drained
2 cups shredded sharp cheddar cheese
2 cups hot mashed potatoes (mashed with butter and milk)

1. Cook and stir mushrooms and onion in butter over medium heat for 3 minutes.
2. Stir in flour, tarragon and pepper.
3. Gradually add broth and milk; cook, stirring constantly until mixture thickens and boils.
4. Reduce heat to low; stir in turkey, vegetables and 1 cup of the cheese, simmer 5 minutes.
5. Stir 3/4 cup cheese into hot mashed potatoes.
6. Spoon hot turkey mixture into a 1-1/2 qt. casserole dish; top with potatoes. Sprinkle with remaining 1/4 cup cheese.
7. Bake in a 350 degree oven for 25-30 minutes or until hot and bubbly.

Serves: 5-6

Easy Turkey Noodle Soup

One of the best parts of all the cooking for a big Thanksgiving or Christmas feast is the leftovers. We love leftover turkey in soups, casseroles, salads, or sandwiches. I don't like the task of cutting the meat off the turkey carcass, but I love having ready to use, premeasured packages of cubed turkey in the freezer. It is well worth the time to have the work done in advance of the need. Especially during the busy Christmas season. Blessings...

Recipe: 

4 1/2 cups chicken broth
pepper to taste
3/4 cup thinly sliced carrot
2/3 cup thinly sliced celery
3/4 cup uncooked medium egg noodles
1 cup cubed cooked turkey or chicken

1. Combine broth, pepper, carrot and celery in saucepan. Bring to a boil; lower heat to simmer for about 5 minutes or until vegetables just begin to get tender.
2. Add noodles and turkey, or chicken, and return broth to a boil. Cook until noodles are tender, about 5 minutes more. Be careful to not overcook and turn the noodles to mush.

Serves 4
95 calories per cup of soup

Easy Turkey Spaghetti Pie

This recipe, with a bird of another feather in mind today, is very easy, fast, and I think, quite good when it comes to everyday fare. I made adjustments to the original recipe with my husbands weight loss plan in mind. I must confess, my dear hubby is a meat-and-potatoes guy, and this kind of recipe is not of his first choosing. But, I am in control of his calorie count and the kitchen, and he is losing weight!! So he smiles and eats with a grateful heart. Now that's a grateful attitude. Blessings...

Recipe:

1# ground turkey breast
1 cup thinly sliced celery
1 tsp. toasted granulated onion or onion powder
1 8-ounce can tomato sauce
1/2 tsp. dried basil
1/2 tsp. Italian seasoning
Salt and pepper to taste
6 ounces spaghetti
1/4 cup egg substitute or 1 whole egg
1 tbsp. whipped butter or reduced-fat margarine
1 tbsp. grated Parmesan cheese
1 tsp. dried parsley flakes
1/2 cup 2% or part-skim shredded mozzarella cheese, divided

1. In a large skillet, cook turkey and celery over medium heat until meat is no longer pink. Sprinkle with salt, pepper and onion powder.
2. Stir in tomato sauce, basil and Italian seasoning. Reduce heat to low; simmer, uncovered, for 15 - 20 minutes. (cover skillet if mixture begins to look too dry.)
3. Cook spaghetti according to package directions; drain. In a bowl, combine spaghetti, egg substitute or whole egg, butter, Parmesan cheese and parsley.
4. Lightly coat a 9" pie dish with a bit of whipped butter or margarine. Form a crust with the spaghetti mixture.
5. Stir 1/4 cup of the mozzarella cheese into the turkey mixture; spoon into crust. Cover and bake at 350 degrees for 30 minutes.
6. Uncover and sprinkle with remaining mozzarella cheese. Place back in the oven to melt cheese, about 5 minutes. Cut into wedges and serve.

Serves 6 - 8
Per 6 servings: 265 calories using Smart Taste pasta, egg substitute and low-fat cheese
Per 8 servings: 199 calories      "       "        "       "       "        "          "      "          "

Tip: Smart Taste spaghetti has lower calories and higher fiber content than other brands.
Tip: Whipped butter is butter with air whipped into it for a lower calorie count, but real butter all the same. I use it often.
Tip: Recipe can be made ahead and refrigerated until needed. One hour before serving, preheat oven to 350 degrees and bake covered pie for 50 minutes. Uncover and check to make sure it's heated through before sprinkling with mozzarella. Bake an additional 15 minutes, if needed.