Simple Turkey Chili

Ingredients

• Servings: 8
• 1 1/2 teaspoons olive oil
• 1 pound ground turkey
• 1 onion, chopped
• 2 cups water
• 1 (28 ounce) can canned crushed tomatoes
• 1 (16 ounce) can canned kidney beans - drained, rinsed, and mashed
• 1 tablespoon garlic, minced
• 2 tablespoons chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cayenne pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• heat the oil in a large pot over medium heat. place turkey in the pot, and cook until evenly brown. stir in onion, and cook until tender.
• pour water into the pot. mix in tomatoes, kidney beans, and garlic. season chili powder, paprika, oregano, cayenne pepper, cumin, salt, and pepper. bring to a boil. reduce heat to low, cover, and simmer 30 minutes.

Dill Wrapped Cream Cheese

Ingredients

• Servings: 6
• 1 (8 ounce) can refrigerated crescent roll dough
• 1 (8 ounce) package cream cheese
• 1 teaspoon dried dill weed

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a cookie sheet.
• unroll dough on lightly floured surface and press seams together. sprinkle one side of block of cream cheese with enough dill to cover. place cream cheese, dill side down, in center of dough. sprinkle with more dill to cover. bring sides of dough up around cheese block and seal to completely enclose.
• bake at 350 degrees f (175 degrees c) for approximately 15 minutes. serve warm.

superfast asparagus

Ingredients

• Servings: 3
• 1 pound asparagus
• 1 teaspoon seasoning

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• preheat oven to 425 degrees f (220 degrees c).
• snap the asparagus at the tender part of the stalk. arrange spears in one layer on a baking sheet. spray lightly with nonstick spray; sprinkle with the seasoning.
• bake in the preheated oven until tender, about 10 minutes.

Quinoa And Black Beans

Ingredients

• Servings: 10
• 1 teaspoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 3/4 cup quinoa
• 1 1/2 cups vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• salt and ground black pepper to taste
• 1 cup frozen corn kernels
• 2 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
• mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
• stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

Irresistible Double Chocolate Muffins

Ingredients

• Servings: 12
• 1 cup whole wheat flour
• 3/4 cup ground flax seed
• 1/2 cup wheat germ
• 1 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1/2 cup cocoa powder
• 1 tablespoon ground cinnamon
• 1/2 cup miniature semisweet chocolate chips
• 1 cup low-fat buttermilk
• 3/4 cup pumpkin puree
• 1 cup brown sugar
• 1 egg
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat an oven to 400 degrees f (200 degrees c). grease 12 muffin cups, or line with paper muffin liners.
• combine flour, flax seed, wheat germ, baking soda, baking powder, cocoa powder, cinnamon, and chocolate chips in a large bowl. in another bowl, beat the buttermilk, pumpkin puree, brown sugar, egg, and vanilla until smooth. gently stir the wet ingredients into the dry, mixing just until combined. spoon equal amounts of batter into muffin cups.
• bake until a toothpick inserted in the center of a muffin comes out clean, about 20 to 30 minutes.

Jalapeno Yummies

Ingredients

• Servings: 12
• 1 (8 ounce) package cream cheese, softened
• 1 (1.25 ounce) envelope dry onion soup mix
• 6 fresh jalapeno peppers, halved lengthwise and seeded
• 6 slices bacon, cut in half
• 12 toothpicks
• 1/2 cup sour cream, for dip

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• mix the cream cheese with the onion soup mix in a bowl until smooth. fill the jalapeno pepper halves with the cheese mixture. wrap each pepper with a piece of bacon to enclose the filling, and secure with a toothpick.
• place peppers in a skillet over medium heat, and cook until the bacon is crisp on all sides, 10 to 15 minutes. cool slightly and serve.
• to make the dip, place the sour cream in a bowl, and mix with any leftover cream cheese mixture. cover and refrigerate until needed.

chicken and sun-dried tomato bruschetta

Ingredients

• Servings: 8
• 2 skinless, boneless chicken breast halves
• 1 1/4 cups italian salad dressing, divided
• 4 cups fresh spinach, torn
• 1/3 cup crumbled feta cheese
• 8 sun-dried tomatoes, packed without oil, chopped
• 1 (1 pound) loaf focaccia bread, cut into 1/2-inch thick slices
• 1/4 cup olive oil

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• place the chicken and 1 cup salad dressing in a bowl. cover, and marinate at least 3 hours in the refrigerator.
• preheat the grill for high heat.
• lightly oil the grill grate. discard dressing used for marinating, and grill chicken 7 minutes per side, or until juices run clear. cool and shred.
• in a large bowl, mix the cooked chicken, spinach, feta cheese, sun-dried tomatoes, and remaining dressing.
• brush the focaccia bread with olive oil, and cook 1 minute per side on the prepared grill, or until lightly toasted. place portions of the chicken mixture on the toasted focaccia to serve.