Turkey Chili

Hey Gang! So two things I wanted to share. One, three weeks ago I signed up for a meal-planning tool called Emeals. So far, it's been pretty good. I like that it challenges me to try new things, but without having to come up with all the ideas and the shopping lists! Downside: we don't 'love' ALL the meals. Some are just so-so. Let me know if you have more questions about it. For me, it's always been a HUGE challenge planning our meals, so this was a good bet. Already I have tried a few new dishes and they are ones I would make again, even for company! (Or sick people. The old-fashioned Chicken Noodle Soup was a hit with us)

My second thing is actually to share a recipe that I made separate from Emeals. I actually got the idea from All Recipe. I am going to just copy and paste the main recipe, but then I will tell you how I altered it because I did and it turned out really good. So good, in fact, that I actually got 3rd place in our Chili Cook-Off at church! Not bad, considering it was THE FIRST time I've every made chili! Ha; go figure.

Anyway, the turkey meat was a big hit, but also using the taco seasoning. If you like taco seasoning, it's perfect, if you don't want that overwhelming taste I would recommend using about half the package instead of all of it.

Ingredients

• 3 tablespoons vegetable oil, divided
• 1 1/2 pounds ground turkey
• 1 (1 ounce) package taco seasoning mix
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 1 teaspoon chili pepper flakes
• 2 tablespoons tomato paste
• 1 (14.5 ounce) can beef broth
• 1 (7 ounce) can salsa
• 1 (14.5 ounce) can crushed tomatoes, or coarsely chopped tomatoes packed in puree
• 1 (7 ounce) can chopped green chile peppers
• 1 medium onion, finely chopped
• 1 green bell pepper, diced
• 3 medium zucchini, halved lengthwise and sliced
• 1 bunch green onions, chopped
• 1 cup sour cream
• 1 cup shredded Cheddar cheese

Directions

1. Heat 1 tablespoon of oil in a large stock pot over medium-high heat. Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible. Season with taco seasoning mix, coriander, oregano, chili flakes, and tomato paste, and mix until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary, until turkey is well browned.
2. Pour in beef broth, and simmer to reduce liquid slightly, about 5 minutes. Add salsa, tomatoes, and green chilies, and continue cooking at a moderate simmer for ten minutes. Adjust the thickness at any time you feel necessary by adding water.
3. While chili is still cooking, heat one tablespoon of oil in a large skillet over medium-high heat. Cook onion and green bell pepper, stirring occasionally for 5 minutes, or until onion is translucent and bell pepper is lightly browned. Add onion and bell pepper to the chili, and continue cooking at a very low simmer.
4. In the same skillet, heat the remaining tablespoon of oil over medium-high heat. Add the zucchini, and cook stirring occasionally, for 5 minutes, or until lightly browned. Add the zucchini to the chili, reduce heat, and continue cooking 15 minutes more. Again, adjust the consistency with water as needed.
5. Ladle chili into serving bowls. Top with sour cream, green onion, and cheddar cheese, and serve.

Ok, so here are my modifications:

-since I am not a huge cooked tomato fan (well, I like them, just not a ton of it) I only used half the can of crushed tomatoes. 

-I left out the tomato paste entirely (even though it's only a little bit) I did not want my chili to be dominated by tomato taste. 

-added a bigger more salsa, and I always use the refrigerated salsa in a tub from the store. It's much fresher and better. (I know I just said I didn't like too much tomato - but something about the flavor of the salsa was different and yummier than just straight tomatoes)

-Don't skimp on the toppings: sour cream, green onions, and cheddar cheese really make it great!

Well, don't be mad, but I am going to have to break my own rule and not post a picture of my meal. In my defense, I made this two Sunday's ago and didn't think to post it on here until now! :) You still love me, right??

Espresso Brownies

Springer's Espresso Brownies
(A recipe given to me by a social worker I work with)
Ingredients:
-4 ounces unsweetened chocolate (I only had semisweet, and went with that.)
-2 sticks (1 cup) unsalted butter
-3-4 tablespoons Medaglia d'Oro ground espresso
-2 teaspoons vanilla
-4 large eggs
-2 cups granulated sugar
-1 cup unbleached flour, stirred with a whisk before measuring
-chopped walnuts (optional) (if you add these they will alter the points values as I did not use them)

1. Melt chocolate with butter very gently. Once melted add espresso and vanilla. Let cool to lukewarm.
2. In medium sized bowl, beat eggs with sugar. Once chocolate has cooled, add it to the sugar mixture.
3. Gently fold in flour, just until absorbed. (Don't beat once flour has been added). Fold in nuts if using.
4. Scrape batter into buttered and floured pan (8x8 or 9x12)
5. Bake at 325 if pan is glass, or 350 if using a metal pan.
6. Bake about 25 minutes but start testing early. When toothpick inserted in center comes out with damp crumbs (but not liquid) remove to rack to cool. Cool for 30 minutes or more before cutting. 

They have a  mocha flavor that I like a lot. But I would not say that these are the world's best brownies either. That being said, I would definitely make them again. And I would probably still use the semisweet chocolate. I don't feel like the brownies were overpoweringly sweet. But when I measured out the sugar, I did go just under 2 cups. They come out fudgey and chewy, just how a brownie should be. (In my opinion!)


I used a 9x13 glass pan, and cut 54 brownies out (6 rows by 9 columns). Enjoy! 1 square = 2 points; 2 squares =5 points; 3 squares =7 points. (if you make them as I did, and cut them as small as I did as well. :) )

Cabbage Rolls

I got this recipe from The Taste of Home Cookbook: Reader's Digest Edition.

I must apologize for the quality of the pictures, as I really cannot get anything to look appealing on camera. This week I pulled out my cookbook and picked out new recipes that seemed appealing, and could fit into my diet. I never would have pictured myself making this. I did alter the spices a bit I omitted 1/2 teaspoon dill weed from the roll mixture, * denotes spices I added. I liked them, but my husband was not a fan.

Old-Fashioned Cabbage Rolls
Ingredients
Rolls
-1 medium head cabbage (3 pounds)
-1/2 pound lean ground beef
-1/2 pound ground pork
-1 can (15 ounces) tomato sauce, divided (1/2 cup)
-1 small onion, chopped
-1/2 cup uncooked long grain rice
-1 tablespoon dried parsley flakes
-1/2 teaspoon salt
-1/2 teaspoon dried basil*
-1/2 teaspoon lemon pepper*
-1/8 teaspoon cayenne pepper
Sauce
-Remaining tomato sauce
-1 can (14.5 ounces) diced tomatoes, undrained
-1/2 teaspoon sugar
-1/2 teaspoon dried basil*
-1/2 teaspoon crushed red pepper*
-1/2 teaspoon lemon pepper*

1. Cut cabbage around the root, to help separate the leaves. In a large pot or Dutch oven, cook cabbage in boiling water for 2-3 minutes, just until leaves fall off head. Set aside 12 large leaves for rolls. Cut out the thick vein from each of the leaves, forming a "V" shaped cut. Set aside remaining cabbage.

2. In a bowl, combine beef, pork, 1/2 cup tomato sauce, onion, rice, parsley and seasonings. Place just under 1/4 cup of the mixture on each cabbage leave. Fold in sides. Fold up cut end over filling, then gently pull roll toward you to form a roll with the ends tucked underneath.

3. Slice the remaining cabbage (I only used between 1/2-2/3 of the remaining cabbage), line the previously used Dutch oven (if you have one) or a 9" x 13" rectangular baking dish. Arrange the cabbage rolls seam side down over the sliced cabbage. Combine the ingredients for the sauce; pour over the rolls. Cover and bake at 350* for 1-1/2 hours or until tender and a meat thermometer reads 160*.

Yield: 4-6 servings

Weight Watchers Points Plus: 5 points for 2 rolls, 7 points for 3 rolls

 Leaf after the thick vein was cut out.

Leaf ready to be folded

Fold sides in.

 Rolls ready for the pan.

Ready for the oven.

Cooked and ready to eat. 

Risotto

My mom and Grandma used to make risotto (they probably still do) every once in a while. The best is when you use saffron, but saffron is the most expensive spice in the world, I believe, so Betty Crocker has a recipe without it and it is still delicious.

Risotto

Cooks for about 25-30 minutes total

-1 tablespoon butter

-2 tablespoons olive oil
-1 small onion sliced (I always omit this)
-1 tablespoon parsley (I use dried, but fresh is ok too)
-1 cup uncooked rice (I use brown rice)
-1/2 cup dry white wine or chicken broth (dry is best, like chardonnay or vionier, but any white wine will work, as I've even used Riesling, it just changes the flavor)
-2-3 cups chicken broth (2 cups in a can, so I sometimes add some extra wine instead of that 3rd cup of chicken broth so I don't have a leftover cup of broth)
-1/2 cup grated or shredded Parmesan cheese
-1/4 teaspoon pepper

Optional: (one or more of the following)
-1 cup of cooked peas
-1 cup cooked carrots
-1 cup cooked corn

1. In a large saucepan, heat butter and oil over medium-high heat until butter is melted. Cook onion and parsley in oil mixture about 5 minutes, stirring frequently until onion is tender.

2. Stir in rice. Cook, stirring occasionally, until edges of kernels are translucent. Stir in wine. Cook about 3 minutes, stirring constantly, until wine is absorbed. (I don't always stir constantly, it cooks faster if you do, but if you are preparing other things, not stirring just makes it take longer).

4. Reduce heat to medium (or keep it at medium high if you want it to cook faster). Stir in 1 cup of the broth. Cook uncovered about 5 minutes, stirring frequently, until broth is absorbed. Repeat, adding another cup of broth. Stir in remaining 1 cup broth or the extra half cup of wine. Cook about 8 minutes, stirring frequently, until rice is just tender and mixture is creamy. There will be a small amount of liquid left, but it will be mostly creamy. If it dries out, you've cooked it too long.

5. Stir in cheese and pepper and any cooked vegetables you want to add.

Risotto can be eaten just with the vegetables added to it, or you can cook up a kielbasa in slices and serve with the risotto. I use turkey kielbasa or bratwursts.

Some of my pictures won't upload, so two pictures is all I can do right now. :)

Macaroni and Cheese

One of my favorites! :)


Mac and Cheese
Ingredients:
-2 c. Large elbow Macaroni 
-3 tablespoons All Purpose Flour
-1/2 tsp salt
-2 c. shredded cheese
-3 tablespoons butter or margarine
-1 can evaporated nonfat milk
-1 tsp lemon pepper
-set aside 1/2- 3/4 c. shredded cheese 


1. Cook macaroni in boiling water until tender but not too done. Tip #1: I use whatever pasta I have. Sometimes that means I have a few spaghetti noodles in the macaroni. I prefer "Sea shells" myself. This means that you might have to add more/or less pasta depending on how big the pasta is. 
2. In a medium saucepan, on medium heat, melt butter, then blend in flour. Add salt.
3. Slowly stir in evaporated milk until mixture is fluid but thick. Tip#2: I add small amounts of the milk and stir slowly, but well. Making sure not to miss an area, so side to side then up and down. If you don't stir you will have lumps, but really this won't make a huge difference. No one will see the lumps.
4. Add pepper and cheese to sauce. Stir until cheese melts. Tip#3: I use whatever cheese I have at the time. But usually this means a few different types. So last time I made it with 1 c. medium cheddar cheese, 1/2 c. mozzarella cheese, and 1/2 c. sharp cheddar cheese. It adds a little different flavor if you use several different cheeses. 
5. Mix macaroni and sauce together in a 1-1/2 quart baking dish. Top with cheese that was set aside. 
6. Bake at 350 for about 20 minutes, or until cheese is melted and bubbly on top. 

::Pictures::

Step 2: Flour, butter and salt mixture. It is very thick.

Before the oven!

Cooked and ready to eat!

Chicken Chow Mein in the crockpot

Here is another Betty Crocker special that you can make in the crock pot.

Chicken Chow Mein
Prep: 10 min Cook: 8 hr 15 min 4 servings

8 boneless skinless chicken thighs (about 1 1/2 lbs)
1 tablespoon vegetable oil
2 medium carrots, sliced diagonally (1 cup)
2 medium stalks celery, coarsely chopped (1 cup)
1 medium onion, chopped (1 cup) * I always omit onion since I don't like it.
2 garlic cloves, finely chopped (I put just a teaspoon of minced garlic)
1 can (8 oz) water chestnuts, drained
1 cup chicken broth
2 tablespoons soy sauce
1/2 teaspoon finely chopped gingerroot
2 tablespoons cornstarch
3 tablespooons cold water
1 cup sliced fresh mushrooms (I omitted these)
1 cup snow pea pods
Chow mein noodles if desired

1. Remove fat from the chicken. Cut chicken into 1 inch pieces. In 10 inch skillet, heat oil over medium high heat. Cook chicken in oil about 5 minutes, turning once, until brown.
2. In a 3 1/2 to 6 quart slow cooker, place carrots, celery, onion, garlic, and water chestnuts. Add chicken. In small bowl, mix broth, soy sauce and gingerroot; pour over chicken.
3. Cover and cook on low heat setting 6 to 8 hours.
4. In a small bowl, mix cornstarch and water until smooth; stir into chicken mixture. Stir in mushrooms and pea pods. Increase heat setting to High. Cover and cook 15 minutes. Serve over noodles or rice.

1 serving: 255 calories.

Eggplant Parmigiana

For my first post, here is the recipe for Eggplant Parmigiana courtesy of Betty Crocker and a few of my changes. Eggplant Parmigiana was inspired by extra eggplant from my father-in-law. It is actually really delicious!

Prep: 1hr 5 min Cook: 10 min Bake: 25 min 6 servings (or 4 if you have a husband who eats a serving and a half at each sitting).
2 cups Italian tomato sauce
2 small unpeeled eggplant (I peeled mine and liked them that way)
1 large egg
2 tablespoons water
2/3 cup dry bread crumbs
1/3 cup Parmesan cheese (I used the stuff from the can, or you can use grated)
1/4 cup olive or vegetable oil
2 cups shredded mozzarella cheese (8 ounces)

1. Make tomato sauce or get your jar of sauce out.
2. Heat oven to 350.
3. Peel eggplant if desired. Cut eggplants into 1/4 inch slices. In shallow dish, mix egg and water. In another shallow dish, mix bread crumbs and Parmesan cheese. Dip eggplant into egg mixture, then coat with bread crumb mixture.
4. In a skillet, heat oil over medium heat. Cook half of the eggplant at a time in oil about 5 minutes, turning once, until light brown; drain on paper towels. Repeat with remaining eggplant, adding 1 or 2 tablespoons oil if necessary (I found it sucked up the oil fast).
5. In ungreased 11 x 7 inch glass baking dish, place half o fthe eggplant, overlapping slices slightly. Spoon half of the sauce over eggplant. Sprinkle with 1 cup of the mozzarella cheese. Repeat with remaining eggplant, sauce and cheese.
6. Bake uncovered about 25 minutes or until sauce is bubbly and cheese is light brown.

Calories: 410 per serving


Enjoy!