Cheeseburger Broccoli Chowder

November 6, 2014 Leave a Comment

 

Cheeseburger Broccoli Chowder

Cheeseburger Broccoli Chowder

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I invented this soup accidentally!  Actually, it came about when I was new to cooking, and didn’t know that “chowder” was a kind of soup – so I made mashed potatoes to go with the dish I was making.  We ended up dunking our mashed potatoes into the soup as “gravy” – and it was delicious!

          Karen Davies                                                                     Wanipigow, Manitoba

 

Cheeseburger Broccoli Chowder Recipe

Cheeseburger Broccoli Chowder

½ lb. ground turkey or beef

½ cup chopped onion

¼ cup chopped green pepper

1 can (10 ¾ oz.) condensed cheddar cheese soup, undiluted

¾ cup milk

1 tsp. Worcestershire sauce

1 cup chopped broccoli

1 to 2 potatoes, peeled and sliced

 

In a large saucepan, cook beef with onion and green peppers until the beef is no longer pink; drain.  Stir in soup, milk and Worcestershire sauce.  Add broccoli and potatoes.  Bring to a boil, reduce heat and simmer, covered, about 30 minutes or until potatoes are tender.            4 servings

 

(Recipe for Cheeseburger Broccoli Chowder was on www.tasteofhome.com, 2014)

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Slow Cooker Turkey Chili

October 6, 2014 Leave a Comment

 

Slow Cooker Turkey Chili

Slow Cooker Turkey Chili

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I love this chili recipe because it’s a quick meal to prepare in the morning and a delicious wholesome dinner to return to in the evening.

               Terri Crandall                                                                    Gardnerville, Nevada

 

Slow Cooker Turkey Chili Recipe

Slow Cooker Turkey Chili

2 Tbsp. olive oil

1 ½ lb. ground turkey

1 medium onion, chopped

2 Tbsp. ground ancho chili pepper

1 Tbsp. chili powder

1 ½ tsp. salt

1 ½ tsp. ground cumin

1 ½ tsp. paprika

2 cans (14 ½ oz. each) fire-roasted diced tomatoes, undrained

1 medium sweet yellow pepper, chopped

1 medium sweet red pepper, chopped

1 can (4 oz.) chopped green chilies

1 garlic clove, minced

1 cup brewed coffee

3/4/ cup dry red wine or chicken broth

1 can (16 oz.) kidney beans, rinsed and drained

1 can (15 oz.) white kidney or cannellini beans, rinsed and drained

Sliced avocado and chopped green onions

 

In a large skillet, heat oil over medium heat.  Add turkey and onions; cook 8-10 minutes or until meat is no longer pink, breaking up turkey into crumbles.

Transfer to a 5 quart slow cooker; stir in seasonings.  Add tomatoes, sweet peppers, chilies and garlic; stir in coffee and wine.

Cook, covered, on low 7-9 hours.  Stir in beans; cook 15-20 minutes longer or until heated through.  Top servings with avocado and green onions.       8 servings

Freezer option:  Freeze cooled chili in freezer containers.  To use, partially thaw in refrigerator overnight.  Heat through in a saucepan, stirring occasionally and adding broth or water if necessary.

 

(Recipe for Slow Cooker Turkey Chili was on www.tasteofhome.com, 2014)

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Tuscan Burgers with Pesto Mayo

June 29, 2014 Leave a Comment

 

Tuscan Burgers with Pesto Mayo

Tuscan Burgers with Pesto Mayo

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Everyone needs to bring their appetite when you serve these man-sized burgers.  They have a bit of Italy in them with the use of pancetta, pesto and mozzarella cheese.  Try them and you’ll love them!

             Rita Combs                                                                         Valdosta, Georgia

 

Tuscan Burgers with Pesto Mayo Recipe

Tuscan Burgers with Pesto Mayo

¼ cup mayonnaise

¼ cup prepared pesto, divided

3 oz. sliced pancetta, finely chopped

¼ tsp. pepper

1/8 tsp. kosher salt

1 lb. ground turkey of beef

1 small red onion, cut into 4 slices

1 large tomato, cut into 4 slices

1 Tbsp. olive oil

8 oz. fresh mozzarella cheese, cut into 4 slices

4 Italian rolls, split

1 cup fresh arugula or fresh baby spinach

 

In a small bowl, combine mayonnaise and 2 tablespoons pesto; cover and chill until serving.  In a large bowl, combine the pancetta, pepper, salt and remaining pesto.  Crumble beef over mixture and mix well.  Shape into 4 patties.

Brush onion and tomato slices with oil.  Grill onion over medium heat for 4-6 minutes on each side or until crisp-tender.  Grill tomato for 1-2 minutes on each side or until lightly browned.

Grill burgers, covered, over medium heat for 5-7 minutes on each side or until a meat thermometer reads 160 F. and juices run clear.

Top burgers with mozzarella cheese.  Grill 1 minute longer or until cheese is melted.  Spread cut sides of rolls with pesto mayonnaise; top burgers with onion, tomato and arugula.       4 servings

 

(Recipe for Tuscan Burgers with Pesto Mayo was on www.tasteofhome.com, 2014)

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Meatball Skillet Meal

May 16, 2014 Leave a Comment

 

Meatball Skillet Meal

Meatball Skillet Meal

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

With colorful vegetables and nicely seasoned meatballs, this tasty meal-in-one offers a lot of flavors for a little cash.

           Donna Smith                                                                     Victor, New York

 

Meatball Skillet Meal Recipe

Meatball Skillet Meal

½ cup finely chopped fresh mushrooms

1/3 cup quick-cooking oats

2 Tbsp. finely chopped green pepper

2 Tbsp. finely chopped onion

2 Tbsp. dried parsley flakes

1 tsp. dried basil

1 tsp. dried oregano

½ tsp. dried thyme

½ tsp. salt

¼ tsp. pepper

1 lb. ground turkey

4 medium carrots, sliced

1 small zucchini, sliced

1 can (14.5 oz.) diced tomatoes, undrained

4 cups hot cooked rice

 

In a large bowl, combine the first 10 ingredients.  Crumble turkey over mixture and mix well.  Shape into 1 ¼ inch balls.

In a large skillet, cook meatballs over medium heat until no longer pink; drain.  Add carrots and zucchini; cook, uncovered for 5 minutes or until tender.  Stir in tomatoes; heat through.  Serve with rice.

6 servings

 

(Recipe for Meatballs Skillet Meal was on www.tasteofhome.com, 2014)

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Comforting Crock Pot Chili

January 10, 2014 Leave a Comment

 

Comforting Crock Pot Chili

Comforting Crock Pot Chili

This recipe, Comforting Crock Pot Chili is from Diabetic Connect.  This classic and simple chili is sure to please your taste buds!

 

Comforting Crock Pot Chili Recipe

Comforting Crock Pot Chili

1 lb. ground turkey breast or very lean ground beef

1 large onion, finely chopped

5 oz. pinto beans, rinsed and drained

8 ½ oz. corn, rinsed and drained

15 oz. tomato sauce

14 ½ oz. diced tomatoes

10 oz. diced tomato and green chilies

2 Tbsp. chili powder

1 tsp. ground cumin

½ tsp. garlic powder

½ tsp. salt

 

In nonstick skillet over medium heat, cook ground meat until meat is no longer pink; drain.  Transfer meat to Crock Pot.  Add remaining ingredients and stir until combined.  Cook on high for 4 hours; remove lid and stir quickly halfway through.

 

(Recipe for Comforting Crock Pot Chili came from Diabetic Connect, 2013)

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Spicy Turkey Chili

October 8, 2013 Leave a Comment
Spicy Turkey Chili

Spicy Turkey Chili

 

“This peppery chili is not for the faint of stomach.” It’s saucy and satisfying—according to my daughter, it’s the one thing she can taste when she has a cold.  It also freezes very well.

        Margaret Shauers                                                           Great Bend, Kansas

 

Spicy Turkey Chili

2 lbs. ground turkey or turkey sausage

1 large onion, chopped

4 garlic cloves, minced

2 cans (16 oz. each) chili beans, undrained

2 cans (15 oz. each) tomato sauce

1 can (28 oz.) crushed tomatoes

1 ½ cups beef broth or beer

2 to 3 Tbsp. chili powder

2 tsp. Italian seasoning

¼ to ½ tsp. cinnamon

1 jalapeno pepper, finely chopped

Dash cayenne pepper

 

In a Dutch oven or large soup kettle, cook the turkey, onion and garlic over medium heat until meat is no longer pink; drain.  Add remaining ingredients.

Bring to a boil; reduce heat.  Simmer, uncovered, for 45 minutes, stirring occasionally.      12-14 servings

(Recipe for Spicy Turkey Chili came from tasteofhome.com)

 

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