Chipotle Turkey Sweet Potato Chili

Wasn't quite sure how my husband and kids would like this one, but they gobbled it up! Super healthy and delicious and we didn't even have leftovers! Winning! Thanks, Real Food Dieticians!

INGREDIENTS

• 1 Tbsp. cooking fat of choice such as avocado oil or olive oil
• 1 lb. lean ground turkey
• 1 cup diced yellow onion (about ½ large)
• 3 garlic cloves, minced
• 28-ounces fire-roasted canned diced tomatoes (may sub regular canned diced tomatoes)
• 1 medium or large sweet potato, peeled and cut into small cubes
• 2 cups chicken broth
• 2 tsp. chili powder 
• 1 tsp. dried oregano
• 1 tsp. ground cumin
• 1/4 – ½ tsp. chipotle powder (may sub smoked paprika) 
• Salt and pepper to taste
• Optional Toppings: Chopped fresh cilantro, diced avocado, or lime wedges

INSTRUCTIONS

Stove top Directions

1. Heat oil in a medium or large pot set over medium-high heat.
2. When oil starts to shimmer, add ground turkey. Break up turkey with a wooden spoon and cook 5 minutes.
3. Add onions and garlic and continue to cook an additional 8-10 minutes or until onions are translucent and meat is almost cooked through.
4. Turn up the heat to high. Add tomatoes, sweet potatoes, broth, and seasonings and bring to a boil.
5. Reduce heat to medium-low and simmer uncovered 10-15 minutes until chili is hot and sweet potatoes are tender. A longer simmer will intensify the flavors and leftovers are even better the next day.

SLOW COOKER DIRECTIONS

1. Heat oil in a medium saucepan set over medium-high heat.
2. When oil starts to shimmer, add ground turkey. Break up turkey with a wooden spoon and cook 5 minutes.
3. Add onions and garlic and continue to cook an additional 8-10 minutes or until onions are translucent and meat is almost cooked through.
4. Transfer meat to the slow cooker. Add remaining ingredients; tomatoes through chipotle chili.
5. Cover and cook on LOW heat for 6-7 hours or until sweet potatoes are tender. Taste and season with salt and pepper before serving.
6. Serve with optional toppings, if desired. 

Turkey Corn Chowder

 

Recipe and picture from Six Sister's Stuff. This was the best way to use up our leftover Thanksgiving turkey and tasted delicious!!

Ingredients

• 4 potatoes, diced
• 1 medium onion, diced
• 2 tablespoons butter
• 2 cloves garlic, diced
• 1 (4 oz) can diced green chilis
• 2 cups half-and-half (fat-free is fine or you can use milk, but it won't be as creamy)
• 1 (14 oz) can chicken broth
• 1 (10.75 oz) can cream of chicken soup (I used reduced fat)

• 1 (15 oz) can corn, undrained
• 3-4 cups turkey, cooked and cut into bite-sized pieces
• 1 teaspoon seasoned salt
• 1/2 teaspoon garlic powder

Instructions

1. Place diced potatoes in a large stockpot . Add enough water to the pot so that the tops of the potatoes are covered. Turn the heat on high and bring water to a boil. Reduce heat to medium low or low and cover the pot with a lid. Cook the potatoes in gently boiling water until tender, about 10-15 minutes. Drain potatoes and place in a large bowl.
2. Using the same large stockpot, melt butter over medium heat and then add onions and garlic, saute for 2-3 minutes or until onions are tender.
3. Add remaining ingredients, including cooked potatoes, in the pot and let simmer over medium heat until fully cooked through (about 15-20 minutes).
4. Serve topped with shredded cheddar cheese.

Turkey Enchilada Lasagna

This is a Taste of Home recipe that was brought to one of our freezer exchanges. It was really yummy and eaten way too fast to take a picture of it! I'm always a fan of incorporating healthier meats, like turkey, into our everyday meals. Enjoy!

• 1 pound lean ground turkey
• 1 large onion, chopped
• 1 large green pepper, chopped
• 1 small sweet red pepper, chopped
• 1 package (8 ounces) fat-free cream cheese
• 1 teaspoon chili powder
• 1 can (10 ounces) enchilada sauce
• 6 whole wheat flour tortillas (8 inches)
• 1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
• Salsa and sour cream, optional

Directions
In a large skillet, cook the turkey, onion and peppers over medium
heat until meat is no longer pink; drain. Stir in cream cheese and
chili powder.

Pour enchilada sauce in a shallow bowl. Dip tortillas in sauce to
coat. Place two tortillas in a 13-in. x 9-in. baking dish coated
with cooking spray; spread with half of the turkey mixture. Sprinkle
with 1/3 cup cheese. Repeat layers. Top with remaining tortillas and
cheese.

Bake, uncovered, at 400° for 20-25 minutes or until heated
through and cheese is melted. Let stand for 10 minutes before
serving. Serve with salsa and sour cream if desired. Yield: 8
servings.

Easy Tamale Pie

I adapted this recipe from this month's Taste of Home magazine and it was awesome! My kids gobbled it up, too, which I loved because it's pretty healthy!

1 lb. ground turkey
1 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. salt
1/4 tsp. pepper
1 can (15 oz) black beans, rinsed and drained
1 can (14.5 oz) diced tomatoes, undrained
1 can (11 oz) whole kernel corn, drained
1 can (10 oz) enchilada sauce
2 green onions, chopped
1/4 cup minced fresh cilantro
1 pkg (8.5 oz) corn bread/muffin mix
2 eggs, lightly beaten
1 cup (4 oz) shredded Mexican cheese blend

*In a large skillet, cook turkey until no longer pink. Stir in seasonings.
*Transfer to a crockpot. Stir in beans, tomatoes, corn, enchilada sauce, green onions and cilantro. Cook on low 6-8 hours or until heated through.
*In a small bowl, combine muffin mix and eggs; spoon over turkey mixture. Cook on low 1-1 1/2 hours longer or until a toothpick inserted in corn bread layer comes out clean.
*Sprinkle with cheese; let stand, covered, 5 minutes. If desired, serve with toppings. (Sour cream, salsa, avocado).

Freezer-Friendly Burritos

We loved these! So nice to have the option of pulling out just one or two at a time for lunches, etc, or warming them all for a big, nice dinner! I warmed half of the batch for dinner, with a side of refried beans, then we ate the remaining for lunch the next day!

Makes 20 burritos

• 2 pounds ground beef (I used ground turkey and also added a few cups of cooked brown rice and black beans)
• 2 cans re-fried beans
• 2 cans enchilada sauce
• 1/2 cup water
• 1/3 cup diced onion (you can also use dried or minced onion- I just used a few shakes of dried onions for flavor)
• 1 taco seasoning packet (or 1/2 Tablespoon chili powder, 1 Tablespoon garlic powder, and 1 teaspoon salt.)
• 1 teaspoon dried oregano
• 3 cups shredded cheddar cheese
• 20 burrito-sized flour tortillas

Brown ground beef with onions. Drain and add all remaining ingredients except tortillas and cheese.
Bring mixture to a boil. Reduce heat, cover, and simmer for 20-30 minutes.
Spoon 1/4-cup of the meat mixture onto a tortilla, sprinkle with cheese.  Fold sides in and roll up tightly.
To freeze: Wrap each burrito in a paper towel in a foil square. Put burritos in two airtight ziptop freezer bags and store in the freezer for 2-3 months.
To serve: Pull out desired number of burritos. Remove foil (you can save the foil and reuse it the next time you make brown bag burritos!) and heat a single burrito in the microwave for about a minute or leave the foil on and heat one or more burritos in a preheated 350-degree oven for 30 minutes or until heated through.

Mini Won Ton Tacos

Saw this idea on Pinterest and we loved it! My 4-year-old ate 5 for lunch today and my 2-year-old ate 3! So I'd say this recipe is definitely a keeper!

1 lb. ground beef or ground turkey
1 can corn, drained (optional)
1/4 cup taco seasoning
1 cup shredded cheddar cheese
Won Ton wrappers

*Spray a muffin tin with nonstick cooking spray and place a won ton wrapper in each. Cook ground beef/turkey until no longer pink; add corn and seasonings. Add about 1/4 cup meat mixture to each won ton wrapper and sprinkle with cheese. Bake at 350 degrees for 8 minutes. That's it! Enjoy!

Meatloaf Cupcakes

Thanks to Scattered Thoughts for this recipe! I loved how moist it was and loaded with good stuff, and my girls loved that they were like meat 'cupcakes', hence the change of the recipe name. :)

1 pound ground turkey or ground beef
1/3 cup breadcrumbs or oatmeal
1/3 cup Parmesan cheese
1 egg
1 (8 ounce) can tomato sauce, divided
1/4 cup ketchup + 1/2 cup
1/2 teaspoon garlic powder
Salt and pepper
several shakes of worcestershire sauce
A couple of handfuls of finely-chopped veggies that you have on hand… (onions, mushrooms, zucchini, broccoli, carrots, spinach, lentils…)

Directions:
Preheat oven to 350 degrees. Mix all the ingredients together in a bowl, but only use about ¼ cup of the tomato sauce in the meat mixture. Press the meat into the muffin cups (you should be able to get eight to 12 out of this amount of meat). Brush tomato sauce/ketchup mixture on each one. Cook for 30-35 minutes. Serve with rice or potatoes and veggies.

Green Enchiladas

This recipe is also from Becoming Betty. These enchiladas have a really unique taste and were really yummy. Give them a try!

1 lb. lean ground beef/turkey
1/3 cup chopped onion
1 garlic clove, minced (I used 2)
3/4 cup salsa
1 Tbs. cornmeal
2 tsp. chili powder
1-1/2 tsp. cumin
1 tsp. dried oregano
salt/pepper to taste
12 tortillas, warmed
shredded cheese

Sauce:
1-1/2 cups frozen white corn, thawed
1 (4 oz) can green chilies
1 cup fresh cilantro
1/3 cup heavy whipping cream
salt/pepper to taste

*Saute beef, onion and garlic until beef is no longer pink. Remove from heat and stir in salsa, cornmeal and seasonings. Spoon about 1/4 cup of meat mixture down the center of corn tortillas, sprinkle some cheese and then roll up and place seam side down in a 9x13 greased pan.

*Put all of sauce ingredients in a food processor and pulse until well blended. Spoon over enchiladas and top with more cheese. Cover and bake at 350 for 30 minutes, then uncover and bake for 5-10 more minutes.

Crockpot Turkey Chili with Apples

It seems like I've been posting a lot of SOUPS lately! Probably because of this crazy cold weather we've been having--cozy soups have sounded really yummy, especially when they're loaded with lots of veggies. This one has a very unique flavor and lots of fun ingredients, and it comes from my aunt who is an amazing cook.

1 each: onion, carrot, celery stalk, chopped
2 cups each: apples, cored peeled and chopped and butternut squash, diced
4 cloves garlic, finely chopped
1 lb. ground turkey, cooked
1-2 tbsp chili powder (depends on how much spice you like)
1 tbsp cumin
1/2 tsp salt and pepper
1 can (10 oz.) undiluted chicken broth
1 can light coconut milk
4 tbsp tomato paste
1 can black beans, drained and rinsed

*Combine in your crockpot and cook on low for 6 to 8 hours.

White Bean Turkey Chili

Gina over at Skinny Taste has done it again--THIS white bean turkey chili is amazing and super healthy!! Hands down, my new favorite chili! I couldn't get enough of it and neither could the rest of my family! Here's the picture, recipe, and nutritional information from Gina's site, with just a few changes of my own:Servings: 14 • Serving Size: 1 cup • Old Points: 4 pts • Points+: 5 pts
Calories: 211.5 • Fat: 5.4 g • Protein: 22.5 g • Carb: 23.7 g • Fiber: 8.4 g

• cooking spray
  
• 2 small onions, chopped
• 5 garlic cloves
• 2 tsp chili powder, to your taste
• 1/2 tbsp cumin
• 1/2 tbsp oregano
• 2 tsp red pepper flakes (to taste)
  
• 1 or 2 lbs 99% lean ground turkey, depending on how meaty you want it
  
• 4 16-oz cans of cannellini beans, rinsed and drained
• 4 cups of fat free chicken broth
• 1/2 cup of fat free sour cream (I substitute with nonfat plain Greek yogurt)
  
• salt and pepper to taste

Heat a large heavy bottomed pot over medium flame. When hot, spray oil. Add onions, garlic, saute about 5 min. Add meat and cook, breaking it up until white, about 5 minutes. Add salt, chili powder, cumin, oregano, red pepper flakes and cook for 2 minutes. Add beans, broth, cook uncovered about 10 minutes.

Lower heat and cover, simmer about 45 minutes mixing occasionally. Add sour cream and cook 5 more minutes. Adjust seasoning and salt to taste.

Top with chopped red onion, chopped fresh cilantro, light sour cream, jalapeños and reduced fat cheddar if desired.

Taco Fajitas

This recipe is from one of my good friends. She just made it up! I wish I could do that! It turned out awesome, my whole family loved it!

1 lb ground turkey meat
seasoned salt to taste

1 tsp. chili powder

1/2 tsp. salt

1 red bell pepper chopped

1 banana pepper chopped

1/2 of an onion chopped

Brown the turkey meat in a frying pan and season with Seasoned Salt. Once meat is browned, add chili powder and salt. Stir together and set aside in a bowl. Using the same pan with all the seasoning in it still, add a little bit of oil and saute the peppers and onion. Once cooked, add the meat to the pan and stir together until heated through.

We put the meat on top of tortilla chips and added sour cream, lettuce, salsa, olives and cheese. But I also think it would be great on tortillas like a fajita or on taco shells:)

Petite Turkey Meatloaves

I really love this recipe. My husband supposedly "hates turkey", but he ate these right up and loved them. (I waited until he was finished to tell him that they were super healthy)! To see the original recipe and nutritional facts, go to Skinny Taste. You'll love them!

1/2 small onion, minced

1 tsp. olive oil

1.3 lb. lean ground turkey

1/2 c. oats

1/4 c. ketchup + 2 Tbsp.

2 tsp. worcestershire sauce

1 large egg

1 tsp. marjoram

1/2 tsp. salt

*Preheat oven to 350 degrees. Saute oil and onion on low until translucent.

*In a medium bowl mix turkey, onion, oats, egg, ketchup, salt and marjorm. Divide into 3 equal loaves and place each loaf into a nonstick mini loaf pan or shape into small loaves onto an un-greased nonstick baking pan.

*In a small cup mix remaining 2 Tbsp. ketchup with worcestershire sauce and brush onto loaves to give it a nice glaze. Bake, uncovered, for 40 minutes. Let sit 5 minutes before serving.

Turkey Fried Rice

This is one of our favorite family meals now; it's healthy and fresh, and has a great flavor.

1 Tbsp. olive oil
2 eggs, beaten
1/2 lb. ground turkey
2 green onions, sliced
3 c. cold cooked rice
1 c. canned bean sprouts (couldn't find these)
1/4 c. minced fresh cilantro
1/4 c. soy sauce
2 Tbsp. chunky peanut butter
1 tsp. sugar
1/2 tsp. garlic powder
1/4 tsp. crushed red pepper flakes
1/4 tsp. ground ginger

*In a large skillet, heat oil over medium-high heat. Pour eggs into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are completely cooked, remove to a plate; set aside.

*In the same skillet, cook turkey and onions over medium heat until meat is no longer pink. Stir the rice, bean sprouts and cilantro and add to skillet. In a small bowl, whisk the remaining ingredients until blended; stir into skillet. Chop egg into small pieces; stir into skillet and heat through.

Chipotle Turkey Burgers

These are amazing!! Great alternative to greasy hamburgers. Serve with roasted potato fries.

1-1/4 lbs. ground turkey breast
1 shallot, minced
1 garlic clove, minced
2 Tbsp. cilantro, minced
1/2 tsp. salt
1/4 tsp. black pepper
4 slices of smoked cheddar
1 small red onion, sliced into 1/4-inch thick rings
1 large tomato, sliced into 1/4-inch thick rounds
1 c. baby spinach or romaine lettuce
1/4 c. chipotle “ketchup” (recipe below)
Dijon mustard
4 hamburger buns (I use whole-wheat), split open

*Prepare the grill/skillet. Combine the turkey, shallot, garlic and cilantro, mixing gently with your hands (take care not to overwork). Score the meat into four equal portions and shape the portions into patties (make the patties slightly larger than the surface area of your buns). Sprinkle both sides of the patties with the salt and pepper.

*Grill the turkey burgers for 5 to 8 minutes per side, or until cooked through. When the burgers are almost done grilling, place a slice of cheese on top of each patty (the cheese will melt as the burgers finish grilling). Also place the buns, cut sides down, on the grill to toast; remove when lightly browned. Serve the grilled patties and toasted buns along with the remaining fixings.

Chiptole “Ketchup”

1 chipotle pepper (canned in adobo sauce), minced
1 Tbsp. adobo sauce (from the canned chipotles)
2 Tbsp. sour cream or Greek yogurt
juice of one lime
salt, to taste

*Whisk together the chipotle pepper, adobo sauce, sour cream and lime juice in a small bowl. Add salt to taste.

Turkey Bean Burgers

YUUUMMM! These are surprisingly delicious and really good for you; such a fresh, healthy recipe for the warm weather barbecues coming up. (And you won't leave feeling bloated and sick from the greasy burgers you regularly eat)!

3/4 c. canned black beans, rinsed and drained
1 egg white
1/2 c. grated zucchini
1/2 c. finely chopped sweet red pepper
1 tsp. chili powder
1/2 tsp. onion powder
1/2 tsp. pepper
1/4 tsp. salt
3/4 lb. ground turkey
1 Tbsp. olive oil
4 hamburger buns, split
1 small onion, sliced
4 romaine leaves

*In a small bowl, coarsely mash beans. Add the egg white, zucchini, red pepper, chili powder, onion powder, pepper and salt. Crumble turkey over mixture and mix well. Shape into 4 patties. (I made 6 smaller patties instead).
*In a large skillet, cook burgers in oil over medium heat for 4-5 minutes on each side or until meat thermometer reads 165 degrees and juices run clear. Serve on buns with onions and lettuce.

Three-Cheese Turkey Manicotti

My new favorite meal! I always thought manicotti looked hard, but it totally isn't! Give this one a try!
-12 uncooked manicotti shells
-1 lb. ground turkey
-1 large sweet onion, chopped
-1 jar (26 oz.) three-cheese spaghetti sauce
-2 tsp. sugar
-2 tsp. Italian seasoning
-1 tsp. onion powder
-1 tsp. garlic powder
-2 cups (8 oz.) shredded cheddar-Monterey Jack cheese
-1 carton (15 oz.) ricotta cheese
-1/2 c. grated Parmesan cheese, divided
-1 egg

*Cook manicotti according to package directions. Meanwhile, in a large skillet, cook turkey and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce, sugar, Italian seasoning, onion powder and garlic powder. Place 1 cup of mixture into a greased 9X13 baking dish.

*Drain manicotti. In a large bowl, combine the cheddar-Monterey Jack cheese, ricotta cheese, 1/4 c. Parmesan cheese, and egg. Stuff into manicotti shells. Place shells in 9X13 over meat sauce. Top with remaining meat sauce. Sprinkle with remaining Parmesan cheese.

*Cover and bake at 350 for 35-40 minutes, or until bubbly. Yield: 6 servings.

Turkey Divan

This meal is amazing! I realized I didn't have any ham slices as I was making it, but it still turned out delicious. And the best part is that each serving (with ham) is only 291 calories! That's really low for a dinner! Give it a try, turkey breast has the LOWEST amount of fat of ANY meat (1%). And I have to say that my husband, a total red meat-eater, when he saw what I made, said, "Oh yes! I love breaded chicken!" And even after he ate it (including the asparagus), he still thought it was chicken. So there ya go folks! A recipe to be loved by everyone!
16 fresh asparagus spears, trimmed
2 egg whites
1 egg
2 Tbsp. skim milk
1-1/4 cup seasoned bread crumbs (if you have unseasoned/homemade, just add some seasoned salt)
1 pkg (17.6 oz) turkey breast cutlets
1/4 cup butter, cubed
8 slices deli ham
8 slices reduced-fat Swiss cheese
*In large skillet bring water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and pat dry. (You could also steam it ahead of time).
*In a shallow bowl, beat egg whites, egg, and milk. Place bread crumbs in another shallow bowl. Dip turkey in egg mixture, then coat with crumbs.
*In a large skillet, cook turkey in butter for 2-3 mins on each side, or until meat is no longer pink. Top with a ham slice, asparagus spears, and cheese. Cover and cook until cheese melts. Yields: 8 servings

---This recipe was featured on Nurse Lisa's site, go check it out!!