Spicy Turkey Stew

This stew that can be whipped up really quick for those cold nights! It took us about 30 minutes from start to finish!!


















INGREDIENTS
1 small onion, chopped
3 garlic cloves, minced
1 1/2 pounds ground turkey
2 (4 ounce) cans canned green chile peppers, chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
1 teaspon ground cinnamon
1 tablespoon red pepper flakes
1 tablespoon smoked paprika
1/2 tablespoon ground white pepper
3 (15 ounce) cans pinto beans (rinsed and drained)
5 cups chicken broth

Condiments (optional)
Cilantro
Lemon


WHAT TO DO
In a large pot over medium heat, add the onions and garlic. Cook for 1 minute. Add the turkey and saute for about 5 minutes until turkey is well browned. Add the chile peppers, cumin, oregano, cinnamon, red pepper flakes, paprika, and white pepper and saute for another 5 minutes.

Add two cans of the beans and the chicken broth to the pot. Take the third can of beans and puree them in a food processor.  Add this to the pot. Stir well and simmer for 10 minutes. Serve with lemon and cilantro as condiments.

TIP: 
This stew will taste even better the next day, when it has a chance for the flavors to merry together!

Turkey Spinach Lasagna

INGREDIENTS
1.5 lbs of ground turkey
2 tbsp olive oil
1 small onion, diced
5 cloves of garlic, diced
16 oz diced mushrooms (button or crimini)
1 15oz. can of diced tomatoes
 4 cups of water
1 - 8 oz pack of baby spinach
1 package uncooked gluten-Free lasagna noodles (I love Tinkyandas brand)
16 oz. Mozarella cheese
1 small tub Ricotta cheese
Salt & pepper to taste

WHAT TO DO
In a large sauce pan, brown the turkey. Place cooked turkey in another bowl. In the same sauce pan, add the oil and onions and cook on medium heat for about 1 minute. Add the garlic and mushrooms and cook for another 5 minutes or so, or until the mushrooms release most of their liquid.  Add salt and pepper to taste. Add the turkey back into the pan, diced tomatoes and water. Once heated through, add the spinach and cook for another minute. The sauce should be really wet and runny to accommodate for the uncooked noodles. (If the sauce is too dry to start off, the lasagna will definitely be dry after the baking in the oven!)

In a 13 x 9" baking dish, assemble the lasagna with a layer of sauce, noodles, ricotta cheese and mozzarella cheese. Repeat 2 more times for a total of 3 layers. On the top layer, I add some cheddar cheese with the mozzarella cheese for more color. Bake for 45 minutes at 350 degrees or until the noodles are cooked through and the cheese is brown and bubbly.

Thanksgiving turkey

 

Our Thanksgiving Turkey turned out awesome! I couldn't have done it without Alton Brown's ( my favorite Science Chef from TV Food Network) advise.....and our brand new Instant Read Thermometer. It's the kind you stick in and keep in the turkey the entire time you cook it. I'm definitely a happy cooker with that important tool!

Crock Pot Turkey Chili

INGREDIENTS
2 fresh tomatoes
3 garlic cloves
1 Tbsp ground cumin
1 Tbsp oregano
2 Tbsp Paprika
3 Tbsp Chili powder (to taste)
2 Tbsp Cayenne Pepper (to taste)

3 cans canned beans (black beans, pinto beans), rinsed & drained
1 lb Turkey bacon
3 lbs ground Turkey
2 (16 oz) cans tomatoes, diced
12 oz. tomato past
1 - 2 onions, finely diced
1 green bell pepper, diced
1 red bell pepper, diced
2 (10 oz) cans condensed beef or chicken broth
6 oz. beer
1 (8oz) package shredded cheddar cheese

DIRECTIONS
Day Before
1) Process the fresh tomatoes, garlic, cumin, oregano, paprika, chili powder, cayenne pepper & jalapeno pepper in the food processor; place in the refrigerator overnight.

Day of
1) Place beans in crock pot.
2) Fry the bacon until crispy, chop it up into bite sized pieces and place in crock pot.
3) Brown the ground turkey in some of the bacon drippings and place in the crock pot.
4) Add the crushed tomatoes, tomato paste,onions, bell peppers, and  broth and tomato spice puree that you made the day before.
5) Stir to mix and let cook for 12 hours on low or 6 hours on high. (beans will soak up more flavor if on low setting)
6) Serve topped with shredded cheese and sour cream.

Note: This recipe is for a 6 quart crock pot or larger