Turkey Chili

I made this Sunday night in preparation for our snow day! It was DELICIOUS, but better than that, it's actually semi-healthy! I used turkey instead of ground beef, and I added finely chopped carrots and butternut squash (just had it in the fridge) for an extra veggie dose. The original recipe calls for chopped zucchini, but I didn't have it and I'm not sure if I would like that, but feel free to use that if you like!

Ingredients:
3 tablespoons vegetable oil, divided
1 1/2 pounds ground turkey
1 (1 ounce) package taco seasoning mix
1 teaspoon dried oregano
1 1/2 tsp. ancho chili powder (if you don't have ancho, just double up on regular)
1 tsp. regular chili powder
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

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, oregano, chili powder, and tomato paste, and mix until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary, until turkey is well browned.
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.
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. This is where I added the carrots and squash. Add veggie mix to the chili, and continue cooking at a very low simmer.

Ladle chili into serving bowls. Top with sour cream, green onion, and cheddar cheese, and serve.

This was the best chili we've ever made and it had just the right amount of spice.

Enjoy!!!

Coffee Punch

I LOVE this punch! It tastes like a frozen cappuccino!


Ingredients
4 cups brewed vanilla-flavored coffee, cooled
1 can (12 ounces) evaporated milk
1/2 cup sugar
1/2 gallon vanilla ice cream, softened
Ground cinnamon(maybe start with 1 tsp. and add more if you like)

Directions:
In a large container, combine the coffee, milk and sugar; stir until sugar is dissolved. Spoon ice cream into a punch bowl; pour coffee mixture over the top. Sprinkle with cinnamon. Serve immediately. Yield: 2-1/2 quarts.

Enjoy!!!

Buttermilk Pie

Wow!!! Can't believe it's been over a month since I've posted over here! So, this is something that I found off of another blog and thought sounded delicious, so I made it! It is SO good y'all! This is a southern thing too, so even better!

Ingredients:

3 eggs
1 1/4 cup sugar
1/2 cup buttermilk
1/4 cup ( 1/2 stick) butter, melted
1 teaspoon vanilla
1/16 teaspoon salt

one unbaked pie shell

Directions:

Beat eggs, sugar, buttermilk, butter, vanilla and salt in a mixing bowl until smooth.
Pour into pie shell. (Cover edge until last 10 mins or so)

Bake in 350 degree oven for 40-45 mins or until light brown. (Mine had to go a little bit longer and remember, once it cools it firms up, so it's okay if it's a little jiggly!) Also, we think it's best served chilled with some whipped cream!

Enjoy!

Pumpkin Pie Dip

I made this for playgroup tomorrow and I might have to make another batch! Me and Josh have been eating it with apple slices and it is SOOO good!!!

Ingredients:

1 (15oz.) can pumpkin puree
8 oz. block of cream cheese
2 (7oz.) containers of marshmellow creme
1 1/2 tsp. cinnamon

Directions:

Soften the cream cheese and then combine all the ingredients in a mixer and mix until combined! Serve with apple slices, gingersnaps, or graham cracker sticks. It's so good you might end up eating it with a spoon!



Enjoy!!!

Slow Cooker Chicken Enchilada Soup

Easy, delicious, and only 250 calories per serving. I'm not even kidding.




Ingredients:
1 can diced tomatoes
1 can corn
1 can green chiles
1 can of chicken broth
1 packet of taco seasoning mix
1 lb. chicken
1 cup sour cream
shredded cheese (for serving)
tortilla chips

Oh and you could also add black beans or olives! Beans give Josh TERRIBLE heartburn so we like to steer clear of that.

Directions:

Boil your chicken till it's done. Shred and set aside. Pour everything from tomatoes to seasoning mix in your crockpot. Add the chicken. Cook on low for 2-3 hours. Stir in sour cream right before serving. Garnish with cheese and chips!




Enjoy!!!

Beef Enchiladas

I've been on an enchilada kick lately, so we have this once a week. It's so good and easy! Oh and you could also substitute chicken for the beef!

Ingredients:
flour tortillas(I used 6 of the smaller sized ones)
1 lb. of ground beef (I actually used venison last night, because we have a whole freezer full of it!)
1 4oz. can of diced green chiles
1 10oz. can of enchilada sauce
1/4 cup of sour cream
packet of taco seasoning
lots of shredded cheddar

Directions:
Brown your ground beef with the green chiles. Drain. Put a few Tbsp. of enchilada sauce in the bottom of your square pan. Mix the sour cream with the rest of the enchilada sauce in a saucepan over medium low heat. (Or microwave it, you just want it to be hot.) Take a tortilla, put a couple of spoonfuls of the meat mixture in and sprinkle some cheese over the top. Roll up and place seam side down in the pan. I usually have some ground beef left over so I just pour that over the top of the enchiladas, then I pour the sauce, and then I top with about a cup of shredded cheddar. Bake for 20-30 minutes at 375!

Enjoy!!!

Sausage Bake

This is my go to 30 minute meal, my go to company's coming dinner, and a meal that just says fall to me. It's so easy and so good! Try it!

Ingredients:
1 lb. smoked sausage
1 red pepper
1/2 onion
2 medium yellow squash
salt
pepper
olive oil

Directions:
Preheat your oven to 375. Cut the sausage and veggies into chunks and toss them in the olive oil, then season with salt and pepper. Bake for 30-40 minutes.

Enjoy!!!!