Easy turkey chili

So I know I have not blogged in, oh, forever!? Nursing school really sucks the fun out of life! LOL I kid. I actually love being in nursing school, just doesn’t leave much time for blogging or cooking! Anyway, this turkey chili is adapted from a recipe I found on allrecipes.com. I have made this probably 20 times or more (my way) and it doubles easily and freezes beautifully. I normally make a double batch, freeze half, and we eat the other half. You can spice it up however you like with some cayenne, but my kids don’t like the heat, so I normally don’t add much! This recipe is nice, too, because it can pretty much handle most veggies. I have been known to add carrots, celery, zucchini, etc – anything I have on hand and need to use up! The recipe written below is for one recipe (not the doubled one, just to be clear!).

Another quick note – if I double it, I usually brown the turkey in a separate pan because it makes a lot of liquid/grease and I don’t want that in my chili. Just one pound does not do that usually, but when you bump it to two, yeah…..

Tip: I freeze tomato paste in 1 Tbsp size lumps – freeze them on a plate and then pop them off into a bag. Easy to grab 1 tbsp when you need it for recipes like this!


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This week’s menu – 8/17/14

Well well well….. 7 months later LOL I have a boat load of recipes that I have cooked – you can find them on my Pinterest Boards called “Made it! ….” I recently separated them by course to be easier to find stuff.

Here is my board for Dinner this Week! This helps me keep organized and quickly find a recipe to cook each night.

The kids go back to school on Monday (praise the lord!). 1st Grade for my big girl and preschool for the little one!! Where is the time going?? They are getting so big, so fast! I’m back to nursing school the following Monday. Last week I spent some time in the kitchen cooking to stock the freezer. I will do a little more this week as I plan to double the potstickers recipe and freeze before browning. Otherwise, some back to school prep and one day at work at the hospital for this girl.

Sunday: An altered version using this recipe for inspiration – Simple Summertime Basil Chicken Curry, served with basmati rice and naan.
Monday: Dinner out
Tuesday: BBQ Pork in the crockpot, oven fries, something green
Wednesday: Pork & Ginger Pot Stickers, Teriyaki Noodle Bowls
Thursday: Mediterranean Chicken with Potatoes (Cooking Light) with a salad
Friday: Red Beans and Rice in the crockpot, Honey Balsamic Carrots

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Italian Turkey Sausage and Mushrooms over Polenta

This one doesn’t have a picture, but was so well received at our dinner table that I’m typing it up for myself so I remember what I did! This is a take off on a Cooking Light recipe, but I needed to make it dairy free. I also didn’t want to use just 2 links of sausage, so I doctored it up and made it my own! Came together nicely and everyone gobbled it up. It ended up being a 6 serving meal in our house but if you have big appetites, you could make it 4. At 6 servings it was a heaping 1/2 cup of polenta and a heaping 1 cup of the sausage mix. Next time I make it I will serve a nice crusty bread with it as well (we also had broccoli which complemented nicely!)

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Butternut Vegetable Curry

I have no idea how long it’s been since I last blogged. A lifetime, I’m sure!! Last summer, I quit my job and took a giant leap of faith and decided to go to nursing school!! I could not be happier with my choice. I love everything about it – even though it’s a LOT of work (and I mean a LOT), I am a very happy girl!!

I started school in August and I’ll be honest – I didn’t cook much at all. We ate lots of tacos and spaghetti and, well, that’s just the way things have to be sometimes!! This semester started last week and I am so far, very pleased with my schedule. I have class on Mondays and Fridays. I go to the hospital for clinicals on Tuesdays and am completely off Wednesday and Thursday. That’s a huge improvement from last year!! This means, too, that I can get some cooking in. I could not be happier and my family seems to like it too 😉 Hopefully I can keep it up!

So that brings me to today’s recipe. I had a part of a butternut squash I needed to use up. I have been craving curry. It’s Monday (Meatless Monday!) and VOILA this dish wash born. There’s a little chopping, but once you get moving, it’s not too hard. One note – you really do need to cut the squash in bigger cubes otherwise you’ll have mush.

You won’t get any fancy pictures on this one (sorry!) because lord only knows where my camera and my light box and all that jazz are. Here’s the view from my iPad, though! I love technology in the kitchen!

curry

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5/19/13 – Dinner this week

Exciting week because not only have we gotten major work finished on our back yard (yay!) but we also have company coming on Thursday! So tonight we grill and then at the end of the week we will improvise/eat out.

Sunday: steaks and burgers on the grill, grilled zucchini, corn on the cob
Monday: Spanish Yellow Rice and Peas with oven roasted pork tenderloin
Tuesday: Spaghetti and homemade meatballs, salads
Wednesday: Chicken and Broccoli stir fry, jasmine rice
Thursday: bbq pork, oven fries, green beans

What’s cooking at your house this week??

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