Turkey Black Bean Chili

There is a spice store that I had heard the girls on the What's Cooking board talk about called Penzeys Spice Co. Well a while back I stumbled across one on Metcalf by my lawyers office so I decided to make a stop while I was down there! They have catalogs that have all of their spices and wonderful recipes in them. I made this recipe out of the catalog! It was so good, my favorite chili, hubby thought it was quite tasty as well. I served it over the red-lobster biscuits I have blogged about!

Turkey Black Bean Chili
1 med. onion (we didn't use)
1 garlic clove (or 1/4 tsp minced garlic) I used 2 tsp minced because we love it!
1 lb. ground turkey
4 Tb. chili powder (I used 3 as we don't like stuff too hot)
1 tsp. ground cumin
1/2 tsp. penzeys freshly ground pepper
1/4 tsp. salt (Optional)
14 oz. chicken broth or 14 oz water mixed with 1 tsp. chicken soup base
2 16oz cans black beans (I only used 1 can) (1 drained and 1 undrained) I subbed 2 tbl flour to thicken the sauce
1 16 oz can kidney beans
2 14.5 oz cans diced tomatoes (I used 1 can tomato sauce)
1 16 oz bag from corn or the kernels from 4 large ears (I used 1 can of corn)

Put the onion, garlic and turkey in a large stock pot. Heat over medium-high heat, stirring often, until the turkey is cooked through. Add the spices and cook, stirring, about 5 mins. Add the chicken broth and stir well to get the browned bits up from the pan. Add the beans, tomatoes, and corn. Cook for 10-15 mins. Serve with tortilla chips, cheddar cheese, and/or sour cream. Vegetarian version: substitute the turkey with tofu or meatless crumbles and use all of the bean liquid instead of the chicken broth.


Prep time: 10 mins
Cook time: 30 mins
Serves: 6-8

I got dutch cocoa, Greek seasoning, Herbes de Provence and Bouquet Garni while I was there and will be replacing my seasoning with theirs because it is awesome!

Crystal's Turkey Casserole

This originated off a Rachel Ray recipe I had cut out her magazine, who knows how long ago. However there were a lot of ingredients I just didn't want to use so I made it to our tastes. This was a GREAT meal and we will make it again and again!

1 pound turkey breast fillets
2 cups mexican cheese
2 cups crushed tortilla chips (basically enough to balance the turkey)
1 cup taco sauce (we use this instead of salsa you could sub that)
1/2 cup chicken broth

Bake and then cut turkey into bite size pieces. (I had the oven on already baking something so I threw the turkey in a pan and baked it alongside).

I used the same pan (a 9x13 glass pan) that I cooked the turkey in and placed the cut up turkey, tortilla chips and taco sauce all together and mixed all together. Pour chicken stock over the top. (It's basically to keep the tortilla chips soft).

I then placed the cheese over the top. (I wish I had mixed it in, I will next time).

Bake at 350 for 40 minutes until the cheese is golden.

Turkey Parmesan

This is another recipe from the South Beach Quick & Easy recipe book! This is how I made it:

1 tsp EVOO
4 turkey cutlets
1/2 cup finely chopped pine nuts
1/4 cup parmesan cheese
1 tsp italian seasoning

1/2 cup shredded low-fat mozzerella cheese

I used one bottle of spaghetti sauce

Turn Broiler on high.

Put sauce in saucepan and heat through.

Heat oil in large pan over med-low heat. Mix pine nuts, parmesan cheese and italian seasoning together. Dredge turkey in pine nut mixture, place in hot skillet. Once browned turn over. Cook until both sides are browned and there is no longer any pink.

Place cooked turkey onto a baking sheet, cover with shredded cheese, broil for 30 secs to 1 min until browned.

Place 1/2 cup of spaghetti sauce on plate and top with turkey.

We enjoyed these with some green beans.