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 No matter what the weather is outside, my hubby enjoys a hearty and tasty dinner when he comes home from a strenuous day at work. This thick robust turkey chili from Taste of Home is the perfect recipe to satisfy his “hungry man” appetite!
1 pound lean ground turkey
3/4 cup chopped onion
3/4 cup chopped celery
3/4 cup chopped green bell pepper
1 (28 ounce) can diced tomatoes, undrained
1 (26 ounce jar meatless spaghetti sauce
1 (15-1/2) ounce can hot chili beans
1-1/2 cups water
1/2 cup frozen corn
2 tablespoons chili powder
1 teaspoon ground cumin
1/8 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1 (16 ounce) can kidney beans, rinsed and drained
1 (15 ounce)can pinto beans, rinsed and drained
Sour cream (optional)
1. In a large nonstick skillet over medium heat, cook the turkey, onion, celery and green pepper until the meat is no longer pink and the vegetables are tender; drain. Transfer to a 5-quart slow cooker.
2. Stir in the tomatoes, spaghetti sauce, chili beans, water, corn and seasonings. Cover and cook on High for 1 hour.
3. Reduce the heat to Low and cook for 5 to 6 hours. Add the kidney beans and pinto beans; cook for an additional 30 minutes. Garnish with the sour cream, if desired. Makes 12 servings.
Emily
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 This is a great recipe for using up left-over turkey or chicken. It is simple and easy-to-make so your family can enjoy a delicious hot meal in a short amount of time.
1/4 cup chopped celery
1/4 cup chopped onion
4 tablespoons butter
4 cups herb seasoned stuffing
1 (14 ounce) can chicken broth
2 cups cooked broccoli cuts
2 cups cubed cooked turkey or chicken
1 (10-3/4 ounce) can cream of chicken soup
1/2 cup milk
1 cup shredded cheddar cheese
French fried onions (optional)*
1. In a small skillet over medium heat, sauté the celery and onion in the butter until tender, about 4 minutes; add to the stuffing. Stir in the chicken broth; spoon mixture into bottom of a 12x8x2-inch shallow baking dish. Arrange the broccoli and cubed turkey over the stuffing mixture.
2. In a small bowl, combine the soup, milk and 1/2 cup of the cheese; pour over the turkey mixture. Sprinkle top with the remaining cheese. Top with French fried onions, if using.
3. Bake at 350 degrees F. for 30 minutes or until hot. Makes 6 servings.
*I topped mine with French fried onions because my family enjoys the extra flavor and crunch they give. But this casserole is equally delicious without them.
Emily
Emily's Favorite Recipes:
 Put this recipe together in the morning and you’ll have a delicious dinner on the table in a matter of minutes!
6 boneless, skinless chicken breast halves
1 tablespoon olive oil
1 tablespoon butter
1 small onion, sliced
2 ribs celery, sliced
1 green bell pepper, cut into strips
1 medium head cabbage, cut into eights
2 cloves garlic, crushed
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
2 bay leaves, crumbled
1/2 cup chicken broth
1. In a large skillet, over medium-high heat, brown the chicken on both sides in the oil and butter; remove to a plate and set aside.
2. Drain accumulated fat in skillet, reserving 2 tablespoons; add the onion, celery and green pepper. Sauté vegetables until slightly golden in color; transfer to the slow-cooker.
3. Arrange the cabbage over the vegetables; top with the chicken breasts.
4. Combine the garlic, rosemary, thyme, basil, bay leaves and chicken broth in a small bowl; pour over the chicken. Cover the slow cooker and cook on Low for 6 to 7 hours. Makes 6 servings. Each serving contains 36 grams of protein and approximately 4 net grams of carbohydrates.
Emily's Favorite Recipes:
 There’s nothing quite like a comforting bowl of soup especially during the cool weather season. Whether you’re counting calories or not, this delicious recipe from Weight Watcher’s “Simply the Best” cookbook is sure to “hit the spot”.
3/4 cup pearl barley
1 tablespoon olive oil
4 onions, chopped
2 celery stalks, chopped
1-1/2 pounds mushrooms, sliced
4 cups low-sodium beef broth
3 carrots, sliced
2 tablespoons tomato paste (no salt added)
1/2 teaspoon salt
Freshly ground black pepper to taste
Minced parsley
1. In a large saucepan, stir the barley and 4 cups water; bring to a boil. Reduce the heat and simmer, partially covered, until the barley is partially cooked, about 30 minutes.
2. Meanwhile, in a Dutch oven, heat the oil. Add the onions and celery; cook, stirring as needed, until softened, 6-8 minutes. Add the mushrooms and cook, stirring as needed, until the mushrooms begin to soften and release their liquid, about 5 minutes.
3. Add the broth, carrots, tomato paste and barley with it’s liquid; bring to a boil. Reduce the heat and simmer, partially covered, stirring as needed, until the barley and carrots are tender, about 30 minutes. Add the salt and pepper; serve, garnished with the parsley. Makes 6 servings.
Per Serving: 182 Calories, 3 grams Total Fat, 0 grams Saturated Fat, 0 mg. Cholesterol, 264 mg. Sodium, 32 grams Total Carbohydrate, 7 grams Dietary Fiber, 9 grams Protein, 42 mg. Calcium.
Serving Provides: 1 Bread, 3 Fruit/Vegetables, 1 Fat.
Points Per Serving: 2
Emily
Emily's Favorite Recipes:
 I discovered this recipe in an old church cookbook and decided to try it. I made a few minor modifications that I thought would make it even better than it sounded. This recipe makes a lot, so I divided it into two casseroles and shared one with my son Jason and his wife Christy. I got raving reviews from both of them as well as my husband Ralph. Looks like this one will be a family favorite!
6 ounces wide egg noodles (1/2 of a 12 ounce package)
2 pounds lean ground beef
3/4 cup chopped onion
3/4 cup chopped green bell peppers
3/4 cup chopped celery
2 (10 ounce) cans diced tomatoes and green chilies, undrained
1-1/4 cups beef broth (can be made from bouillon)
1 (6 ounce) can tomato paste
1 (15.5 ounce) can black beans, rinsed and drained
2 (2.25 ounce each) cans sliced ripe olives, drained
1-1/2 cups shredded cheddar cheese
1. Cook the noodles according to the package directions; drain.
2. Meanwhile,in a large skillet over medium-high heat, cook the beef, onion, bell pepper and celery until the meat is browned and the vegetables are tender (about 15 minutes); drain. Stir in the tomatoes and green chilies, beef broth, tomato paste, beans, olives and 3/4 cup of the cheese.
3. Transfer mixture to a 9 x 13-inch baking dish or two (8 x 8-inch each) baking dishes. Sprinkle the remaining 3/4 cup of the cheese on top of the larger casserole or divided between the two smaller casseroles. Cover with foil and bake at 350 degrees F. for 50 minutes or until hot and bubbly. The 9 x 13-inch casserole makes 8 to 10 servings, each 8 x 8-inch casserole makes 4 to 5 servings.
Emily
 Plump, melt-in-your-mouth dumplings, tender bites of chicken and a rich flavorful broth make this mouth-watering dish a real favorite! And you’ll love how easy this delicious dinner is to make!
3 celery ribs, chopped
1/2 cup chopped onion
1 tablespoon butter
3 (14-1/2 ounces each) cans chicken broth
1/2 teaspoon poultry seasoning
1/4 teaspoon garlic powder
1/8 to 1/4 teaspoon black pepper
3 cups cubed cooked chicken breast
1-2/3 cups all purpose baking mix (Bisquick)
2/3 cup milk
1. In a Dutch oven, saute celery and onion in butter for 6 minutes over medium heat, stirring occasionally. Stir in the broth, poultry seasoning, garlic powder and black pepper; bring to a boil. Reduce heat to low; add the chicken and simmer, uncovered.
2. For dumplings: combine the all-purpose baking mix and milk. Drop by tablespoonfuls onto simmering broth; cover and simmer 10 to 15 minutes or until a toothpick inserted into a dumpling comes out clean. Do not lift the cover while simmering. Makes 6 servings.
Emily
 Creamy comfort in every delicious bite no matter what the weather is like!
2 cups uncooked wide egg noodles
4 (4 ounces each) boneless, skinless chicken breasts cut into 1/2-inch cubes
1/2 cup chopped celery
1/2 cup chopped onion
3 tablespoons butter
3 tablespoons cornstarch
1 cup milk
2 cups chicken broth
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups shredded cheddar cheese, divided
1. Cook the egg noodles according to package directions; drain. Meanwhile, in a large skillet over medium-high heat, cook the chicken, celery and onion in the butter until the meat is no longer pink and the vegetables are tender.
2. In a medium bowl, combine the milk, chicken broth, garlic powder, salt and pepper until smooth; add to the meat mixture in skillet. Cook, stirring constantly until slightly thickened; stir in the cooked noodles and 1 cup of the cheese.
3. Pour into an 11×7-inch casserole; top with the remaining 1 cup cheddar cheese. Bake at 350 degrees F for 20 to 25 minutes or until bubbly and cheese is melted. Makes 6 to 8 servings.
Emily
 A delicious way to use up leftover turkey or chicken! A hearty and satisfying dinner that gets you out of the kitchen fast!!
2 cups uncooked wide egg noodles
1/2 cup chopped celery
1/2 cup chopped onion
1 tablespoon butter
3 tablespoons cornstarch
1 cup milk
1 (14 oz) can chicken broth
2 cups cubed cooked turkey or chicken
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon coarse ground black pepper
1 cup shredded cheddar cheese
1. Cook the egg noodles according to the package directions; drain and set aside.
2. In a large skillet over medium-high heat, saute celery and onions in butter until tender; about 4 minutes. In a medium bowl, combine cornstarch, milk and chicken broth until smooth; stir into the vegetable mixture. Bring to a boil over medium heat, stirring constantly until slightly thickened; about 1 minute.
3. Stir in all the remaining ingredients except the cheese. Pour mixture into a 3-quart baking dish; top with the cheddar cheese.
4. Bake, uncovered at 375 degrees F for 25 to 30 minutes or until hot and bubbly and cheese is melted. Makes 6 to 8 servings.
Emily
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