We haven’t done a recipe here in a while! I think it’s time. It was super cold here a week or 2 ago. Of course, back to 70s by the time I get around to making turkey chili. Oh well. I know it’s still cold in a lot of other places so y’all can enjoy this hearty, warm meal!
Crockpot Turkey Chili
What to do:
Dig out your crock pot and spray with cooking spray.
Cook 1-1.5 lbs lean ground turkey in a large pan and dump into crock pot.**
Cook 1 chopped green pepper and half a chopped yellow onion in the pan until they start getting burny bits on them, then dump in with turkey.
Dump 2 cans (15oz) of fire roasted diced tomatoes in.
Add in 1 can black beans and 1 can red kidney beans, both rinsed.
Pour in 1 packet of chili seasoning on top and. I used McCormick’s Organic Mild Chili seasoning. It was ok.
Add whatever other spices you want. I put in some extra cumin and garlic because, yum.
Pour in 1/2ish cup water or broth until the chili is as thick or thin as you like it!
Now, cook on high for 4 hours. Or low for 6. When it’s time to eat, scoop into bowls and top with shredded cheese and a dollop of plain Greek yogurt to make it all creamy. Serve with crackers or cornbread.
Enjoy your turkey chili!
**Can also be make in a big pot/dutch oven if you want to be around to stir and watch it. We had to leave the house this night so the crock pot was the dinner saver!
Hey y’all! Today I just wanted to touch base with y’all and share a clean pizza dough recipe that popped into my Facebook feed. My internet has been down and I have been pretty twitchy about it. There’s only so much you can do from a phone. I’m back up and running now and have a fun medicine ball circuit coming at you soon! So for now, pizza!
Clean Pizza Dough –
2 cups all purpose flour
1ish cup greek yogurt
That’s it. I added a little more yogurt because it wasn’t all coming together…then added a little more flour when it was a little too sticky. You want to be able kneed it all together and roll it out with a rolling pin and not have it be super sticky.
This made tw0 10ish inch pizza crusts. I didn’t roll the kids out as flat and it had to cook longer than mine that I rolled a lot thinner. They cooked for about 30 minutes but I would set your timer for 25 minutes and check to see how they look and adjust from there. It all depends on how thin you make it.
Taste wasn’t awful. Pretty floury though so maybe next time I’ll try adding some herbs or garlic to it (or both!) to make it more fun. It’s no Mellow Mushroom crust but when you want something healthier than a pre-made store bought crust this is definitely an easy recipe to keep on hand. And the kids liked it! Double win.
It’s SOUP season! Finally. Winter has found us here in Alabama and the chilly temps means it’s time to make all the soup. I was really wanting something brothy with pasta and a quick Google search helped me find a couple recipes to go off of.
And BAM! Soup. And it was soo good.
If you want to try this soup with your own family this is what you do (if you aren’t actually a cook and throw things together without really measuring)…
This soup needs:
Pasta. Choose your fave. 2.5-ish cups dry pasta, cook al dente, drain, and set aside.
Chicken, cooked and chopped or shredded.
1 can diced tomatoes
1 can white beans (or red. Whatever you like!)
Pepper, parsley, oregano, & garlic and herb Mrs Dash (or garlic powder and any other spices you like. Maybe red pepper flakes! That would be good.)
Spinach, frozen or fresh. I used a bag of ‘power greens’ that I keep frozen and scooped out 1 cup.
32oz carton of low sodium chicken broth
Cook your chicken and pasta and set aside. Heat up broth with beans (drained), tomatoes and spices. Stir in pasta, chicken, and spinach. Simmer for a few, then eat! Add cheese on top and eat with some crusty bread if you’re feeling crazy. I didn’t…but I did eat 2 bowls.
This was the perfect soup for a cold day. Not too heavy but still packed with flavor. What are your favorite soups when its cold? Are you more of a creamy or brothy kind of person?