1T extra-virgin olive oil
1lb lean ground beef or turkey
1lb spicy turkey sausage
2t kosher or fine sea salt
1t freshly ground black pepper
1t garlic powder
2 (15oz) cans kidney beans, rinsed and drained
1 (32oz) can tomato sauce
1 (15oz) can diced tomatoes
1c fresh or frozen corn kernels
1 medium onion, chopped
1 orange bell pepper, seeded and chopped
5 garlic cloves, finely chopped
1T chili powder
1½t ground cumin
Optional, for topping:
Shredded cheddar cheese
Chopped fresh parsley or cilantro
Heat the olive oil over medium-high in a large skillet or Dutch oven. Add the beef and cook, breaking up with a utensil, until browned. Add the salt, pepper, and garlic powder and stir to combine. Transfer the cooked meat to a (6-quart or larger) slow cooker. Add the remaining chili ingredients and stir gently to combine.
Cook on low for 6-8 hours or on high for 4-5 hours. Serve with desired toppings.
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!
1. In a large stock pot, combine the vegetable broth, sea salt, sage, savory, rosemary, thyme, garlic, and sherry. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.
2. When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water.
3. Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight.
4. Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine.
5. Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.
4 cups sweet potato, cubed 1/2 cup white sugar 2 eggs, beaten 1/2 teaspoon salt 4 tablespoons butter, softened 1/2 cup milk 1/2 teaspoon vanilla extract 1/2 cup packed brown sugar 1/3 cup gluten-free flour 3 tablespoons butter, softened 1/2 cup chopped pecans
– sub in almonds or almond meal.
1. Preheat oven to 350 degrees F. Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
2. In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9×13 inch baking dish.
3. In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
4. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.
1-2 gluten-free baguette (I can only find small loaves and make 2)
olive oil for brushing
garlic powder, lightly sprinkle
OR…go my husbands route and grab a bag of garlic bread/toast from the freezer (and follow the bags instructions).
Set the oven to 350F
Crack the egg into a large mixing bowl and beat well with a fork. Add the turkey, bread crumbs, onion, garlic, salt, onion powder, oregano, thyme, pepper, ketchup, and A1. This is when my handmixer comes out…I don’t handle raw meat. Be careful not to over mix.
Scoop out the meat into approximately 40 balls and roll the balls round with your hands (I reluctantly did this). I used my 1T measuring spoon. I made them smaller for dipping and ease of cutting…make any size you like!
Set the meatballs on a baking sheet and cook for 20-25 minutes.
After you put the meatballs in the oven, pour the marinara sauce into a 10 inch cast iron skillet and place in the oven along with the meatballs for the last 10 minutes of cooking, to heat up the sauce.
Remove both pans from the oven and transfer the meatballs to the skillet, nestling them into the sauce. Return the skillet to the oven and cook for another 10 minutes, If you made your meatballs smaller or larger, the cooking time may vary.
Remove the skillet again and top with the cheese. Return to the oven to melt the cheese. Set under the broiler if you want it to brown, but watch carefully.
The gluten-free baguette: slice, long way, down the center so it will lay open in two halves. Brush with olive oil and sprinkle with garlic powder. Place on a cookie sheet and into the oven for 5-6 minutes.
New staple.Original recipe found on allrecipes.com, there were some modifications made between what I had on hand and a full meal. Shoot. Anytime I can hide veggies I do!
6 orange bell peppers, tops and seeds removed
1lb ground chicken
– I used ground down chicken breasts. Pre-ground chicken or turkey would make this simpler.
1/3c chopped onion
1 (15oz) can of petite diced tomotoes
1c frozen chopped spinach
1/2c brown rice or quinoa
3/4c veggie broth
1c Gouda cheese, shredded
1. Bring a large pot of water to boil; cook orange bell peppers until slightly softened. About 5 minutes. Drain.
2. Heat a large skillet over medium heat. Cook and stir chicken and onion in the skillet until brown and crumbly, 10 minutes. If using turkey, drain and discard grease.
3. Preheat oven to 350.
4. Stir tomatoes, spinach, brown rice, and broth into chicken mixture; cover skillet and simmer until rice is tender, about 15-20 minutes…or until the mixture is firm and rice is completely cooked. Remove skillet from heat; stir Gouda cheese into chicken mixture.
5. Stuff each orange bell pepper withmixture and place peppers, open-side up, in a baking dish. Cover dish with aluminum foil.
6. Bake in the preheated oven until heated through and cheese is melted, 25 to 35 minutes.
These are AMAZING as leftovers too. I’ve also brought this to a potluck. Use four peppers instead and dice them. Don’t worry about boiling, just add them to the chicken mixture before it goes into your casserole dish and into the oven.