2lb Italian turkey sausage (or 1lb Italian turkey sausage & 1lb ground turkey)
– you could also use sausage or beef
2 – 15oz cans of dark red kidney beans
1T extra virgin olive oil
1 large onion, diced
2T garlic, minced
2 bay leaves
2 – 28oz cans of petite diced tomatoes
1 – 16oz can tomato sauce
1 – 3oz can tomato paste
3T chili powder
1-2T granulated sugar (to taste)
1t black pepper
1-2t crushed red pepper (to taste)
1/3c jalapeno slices (optional)
1. In a large pot brown meat. Drain fat. Add EVOO, onions and garlic, saute for 5 min. 2A. IF NOT USING A SLOW COOKER: In a separate medium pot, make sauce. Add tomatoes, tomato sauce, tomato paste, chili powder, cumin, sugar, black pepper, red pepper, bay leaves, and jalapenos. Simmer for 15-20 minutes. 2B. IF USING A SLOW COOKER: Add all ingredients from 2A, stir.
3A. Add beans and sauce to the meat pot. Simmer 30-45 min.
3B. Add meat mixture to slow cooker and cook on low for 8-10hrs or on high for 4hrs.
Serve with cheddar cheese, sour cream, guacamole, and tortilla chips! Or corn bread!
1lb lean ground beef, ground turkey, or chicken
1 medium to large onion, cut in 1/2 & chopped
1/2c brown sugar
1/3c soy sauce (I use GF)
1T sesame oil
3 cloves garlic, minced
1/4t ground ginger
1/2-1t crushed red peppers (how spicy you want it?)
12-14oz frozen broccoli
White Rice – prepare per package directions
1. Heat in large skillet over medium heat and brown meat with garlic in the sesame oil.
2. Heat in medium skillet over medium heat and cook down the onion with a little EVOO. (optional: start cooking onions first, add a little salt, and allow them to caramelize)
3. Drain all of the fat and add brown sugar, soy sauce, ginger, salt, pepper, red peppers, to the meat. Simmer a couple minutes and then add onions and broccoli.
4. Serve over steamed rice.
optional: if you choose to have your sauce thickened, add 1T of corn starch to 1/8c water and add to the meat before adding onions and broccoli.
6 green peppers
1lb ground turkey (I prefer Jenni-O Italian seasoned)*
1pkg marinara sauce
1/2c sweet onion, chopped
1-1/2c brown rice, precooked**
1-1/2t Worcestershire sauce
Shredded cheddar, mozzarella, favorite cheese
1. If you do not have rice pre made, get it going.
2. Wash and cut tops off peppers. Remove seeds and membranes. Rinse peppers under cold water. Chop edible parts of pepper tops. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.
3. While peppers cook, sauté ground turkey till fully cooked. Add chopped green pepper (from tops) and chopped onion for about 5 minutes, or until vegetables are tender. Add oregano and 1-12c marinara sauce. Simmer for about 10 minutes.
4. In a small mixing bowl, combine egg and Worcestershire sauce. Add egg mixture to step 3, and add cooked rice. Mix well. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining marinara sauce over the stuffed peppers.
5. Bake at 350° for 55 to 65 minutes. If desired, top stuffed peppers with a little shredded cheese just before peppers are done; bake until cheese is melted.
Recipe serves 6.
* to make veggie, either omit, add diced tomatoes/mushrooms/spinach, or tofu. Chicken and beef also work instead of turkey.
** this would be amazing made with quinoa. I refrained due to my family currently being quinoad-out.
*** to vegan-ize, either omit or for each egg, combine 1 tablespoon of ground flax seed (measure after grinding) with 3 tablespoons of water.
This is another favorite of mine as a kid…if you haven’t noticed yet, I like comfort foods. I’m certain it had part to do with the person that made it when I was in elementary school. Not having a recipe, searching cookbooks, online, making modifications…I think I’ve recreated what I so warmly remember.
1lb sirloin steak, cut into strips (I purchase it cut up)
1/8c all purpose flour (or rice flour for GF)
4T unsalted butter, divided
1 large yellow onions, chopped
5-6oz beef broth
1T minced garlic
salt and pepper to taste
1 large pkg fresh sliced mushrooms
1T Worcestershire sauce
1c sour cream
wide, extra wide egg noodles (GF use rice noodles!)
1. Start your noodles per package instructions.
2. Dredge your steak in flour.
3. In a skillet, melt 1T butter over medium heat; saute onions until tender. Removed from pan; set aside.
4. In a skillet, melt 1T butter over medium heat; saute mushrooms until tender. Removed from pan; set aside.
5. Melt remaining 2T butter over medium heat and brown meat on all sides. Add broth, garlic, salt, pepper, mushrooms, Worcestershire sauce, and onions. Cook until mixture thickens, about 5 minutes.
5. Just before serving, stir in sour cream. Heat through, but DO NOT BOIL. Serve immediately over noodles.
2lbs lean ground beef or turkey
2 large sweet yellow onions, chopped
3T minced garlic
2 (15oz) cans tomato sauce
2 (14oz) cans diced tomatoes
3T soy sauce
2T dried Italian herbs
3 bay leaves
1T seasoned salt, or to taste
2c uncooked elbow macaroni
1. In a large Dutch oven, cook and stir the ground beef over medium-high heat, breaking the meat up as it cooks, until the meat is no longer pink and has started to brown, about 10 minutes. Skim off excess fat, and stir in the onions and garlic. Cook and stir the meat mixture until the onions are translucent, about 10 more minutes.
2. Stir in water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt, and bring the mixture to a boil over medium heat. Reduce the heat to low, cover, and simmer 20 minutes, stirring occasionally.
3. Stir in the macaroni, cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally. Remove from heat, discard bay leaves, and serve.
TIP: Right after cooking of ground beef OR turkey is complete, before additional ingredients are added, add 2-3 cups of water. Bring to a boil. Drain into a colindar and rinse with hot water. Add back to the pan and add the rest of your ingredients. This will boil additional fat/oils out of the meat making the meal much healthier.