My dad taught me this recipe a few years back when I was first learning how to cook. It's super easy and doesn't take many ingredients. Perfect for that cold lazy day!
I used to use ground beef for this recipe, but I've been on a ground turkey kick lately, and it tastes the same as using beef but it's healthier for you. This chili is even better the next day so feel free to make it ahead of time!
Ingredients:
1-1.5 lb ground turkey or beef (I used turkey)
1 fresh jalapeno, diced (or canned if unavailable, canned is spicier)
1/2 an onion, diced
4-5 cloves of garlic, minced
1 can hot Rotel (or mild/medium if you don't want it too spicy)
1 can pinto beans, drained
1 can kidney beans, drained
1 can tomato sauce
1/2 can of water
3 tbsp chili powder
1 tbsp cumin
tomato paste (if it needs thickening)
Directions:
In a large pot or dutch oven, cook turkey, jalapeno, onion,
and garlic until meat is cooked all the way through. Add Rotel, beans, tomato sauce, water, and spices to pot. Simmer on low for 3-4 hours, the longer the simmer the better! If you're in a hurry though, omit the water and simmer for 1 hour.
This recipe is a combination of 2 recipes I found. I've made it several times and it's always a hit at parties! You can't even tell that it's the lighter version, and neither can the boys! :) I love making this in my mini crockpot, it makes the chicken SO tender. Serve with celery, chips or crackers! It makes enough to fill a large cereal bowl, so you may need to double the batch if you're having a BIG party. I found that if you leave it heating in the crock pot for too long, it will start to dry out though, so I wouldn't leave it cooking all night.
Ingredients:
4 oz reduced fat cream cheese, softened
1 cup fat free sour cream
1/2 cup Frank's hot sauce
1/2-3/4 cup reduced fat shredded cheddar cheese
1/4 cup Ranch Dressing (I use light)
2 cups (2 breasts) cooked shredded chicken (I just boil the chicken for about 20 min then shred it)
Directions:
Mix the first 5 ingredients together. Add the chicken and put this in a small crockpot on low for 3-4 hours, or high for 1 hour. Serve warm. Makes 5 1/2 cups.
I love my Cooking Light magazines. This recipe was in the February edition, and it ROCKS! It's healthy and flavorful, my husband kept asking me if it was really ground turkey because it tastes just like beef! Try it, you won't be disappointed :).
Ingredients:
cooking oil
1 cup chopped onion
2 garlic cloves, minced
1/2 cup seasoned breadcrumbs
1/2 cup ketchup, divided
3 ounces white cheddar cheese, diced (I used Pepperjack)
1/4 cup chopped fresh parsley (I just used about a tsp of dried parsley)
2 tbsp grated Parmesan cheese
1 tbsp dijon mustard
3/4 tsp dried oregano
1/4 tsp salt
1/4 tsp pepper
1.5 lbs ground turkey (or ground sirloin)
1 large egg, lightly beaten
Directions:
1.) Preheat oven to 425 degrees
2.) Heat a large skillet over medium high heat. Coat pan with cooking spray. Add onion and garlic, saute 3 minutes.
3.) Combine onion mixture, breadcrumbs, 1/4 cup ketchup, and remaining ingredients.
4.) Shape into 6 (4 x 2 inch) loaves and place on a pan coated with cooking spray.
{I like to put aluminum foil on top of a baking sheet, then a cooling rack on top of the aluminum foil, and then spray it all with cooking spray, so the aluminum foil catches any fat drippings and the meatloaves don't sit in it!}
5.) Spread 2 teaspoons of ketchup over each meatloaf. Bake at 425 degrees for 25 minutes or until done.
