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!


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!)

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!



Bread Machine Yeast Rolls

I was looking for a potato roll recipe. I buy potato rolls at Publix and I like them because they are delish, SOFT, a little dense,  AND they are dairy-free. Score! Well, the recipe I found online called itself a potato roll but HAH, not so much. These are yeast rolls. If you’ve ever been to Texas Roadhouse, you may have had this kind of roll (likely dripping in butter with a side of butter!). They are light as air, soft and SOOOOOOOOO good. So here’s my adjusted and commented version of the recipe I started with.

Backing up – I am yeast and dough phobic. Seriously. But I have discovered that if I make the dough in the bread machine and then bake in the oven – MAGIC!!! These rolls are so easy to make. You’ll have everyone at the dinner table drooling!

NOTE: You can probably use other brands of potato flakes, but I used Idahoan Original because they are dairy free. Unlike most potato flakes, this brand is just potatoes and preservatives (hate the preservative part, but I imagine you’ll be hard pressed to find flaked potatoes without them…. hmm wonder if I can make my own!?)

Now for the recipe….


Quick & Easy Potsticker Dipping Sauce

I love ordering the steamed dumplings at our local Chinese takeout. I’d say it’s 50% because I love the dumplings and 50% because I love the dipping sauce. True story. So tonight when I made homemade pot stickers for dinner, I needed a quick sauce to go with it. I had too many things going on the stove, so I didn’t want to add another thing. I have no idea if this is authentic, but it was good!! If you want it spicy, go nuts with the sriracha . I just used a small squeeze so my kids would eat it!


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