Quick and Easy One Pot Turkey Chili

turkey chili

All I can say today is brrr.  It was a miserable day here today with nothing but rain.  The temperatures started off not so bad this morning but have been quickly dipping down low.  I think it’s gonna go down into the 30’2 tonight, yikes!   And tomorrow’s high only around 49°.

Time to get out the heated throw for the couch tonight!  The cats will love me, I’ll be their new best friend.  Well just for the time being I guess, let’s not get carried away.  They’ll forget I exist in the morning again, haha.

It was a great day for a pot full of turkey chili though.  I’ve had this cooking light recipe saved from last winter and have just gotten around to trying it.  They call it a “20 minute recipe” and I’d say that’s about right.  It’s simple enough to whip up on any week night.

It’s a good recipe to warm you right up.  It’s got just the right amount of heat and spices.  Hubs gave it two thumbs up.

turkey chili

Turkey Chili

adapted from Cooking Light


1 cup red onion, chopped
1 teaspoon minced garlic
1 – 2 lbs ground turkey
1 tablespoon chili powder
2 tablespoons tomato paste
1 teaspoons dried oregano
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (19oz) can cannellini beans
1 (14.5oz) can diced tomatoes with green chilis
14oz low sodium chicken broth


1.  In a large sauce pot; cook the turkey, onion and garlic over medium heat.  When turkey is cooked through, add the rest of the ingredients and mix well.  Bring to a boil.

2.  Reduce heat and continue simmering for another 10 minutes.  Enjoy!

Turkey Gnocchi Soup

turkey gnocchi soup

It’s been snowing here in Western Pennsylvania for days now.  I was totally unprepared for this snow so early in December.  Usually we don’t have snow sticking on the ground til January.  I guess I have to look at the positive, it’s making me more mentally prepared for x-mas.

After Thanksgiving dinner, I saved the turkey carcass to make soup with it another day.  Well, it ended up staying in my freezer longer than anticipated.  Unexpectedly, I wound up under the weather last week…with bronchitis!  I’ve never had bronchitis before but man does it make your lungs sore.  It feels like someone is squeezing your lungs with every breath.

After two days of antibiotics I felt more like myself again and thought soup would be the perfect remedy.  You could use canned turkey or chicken stock instead but I think it’s well worth the extra time to make your own stock.

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Turkey Meatloaf For Two

This basic meatloaf recipe has been my staple recipe for years. It’s super simple and easy to make so I thought I’d share it with you.

Ground turkey breast tends to get a little dry since it is low in fat, so I always add water to the bottom of the roasting pan.  I also like to baste the meatloaf in the water/cooking juices a few time throughout cooking too.

While I made this recipe with ground turkey, it also works well with ground beef.  Serve it with homemade mashed potatoes for a very tasty and filling meal.

turkey meatloaf

Turkey Meatloaf


1 pound ground turkey breast
1 egg
1/2 – 3/4 cup seasoned bread crumbs
1/4 – 1/2 cup milk
1/4 teaspoon salt
1/4 teaspoon black pepper


1.  Preheat oven to 350°

turkey meatloaf

2.  Combine all ingredients and mix well.  Adjust your amount of bread crumbs and milk until your turkey can be formed nicely and will hold it’s loaf shape.

turkey meatloaf

3.  Shape your meatloaf as desired and place in a well oiled roasting pan.  Add 1/2 cup of water and cover.

turkey meatloaf

4.  Bake for 1 hour, remove from oven and add more water if needed.  Cook for additional 30 minutes or until nicely browned.

Turkey Taco Pasta Toss

turkey taco pastaLast month in the Everyday with Rachel Ray magazine, this recipe caught my eye.  I would never have thought of mixing taco meat and their flavors with pasta.  So, I decided to give this recipe a try.

Rachel Ray’s recipe calls for using ground beef but I substituted ground turkey instead.  My husband is not a big spicy eater either so I also left out the jalapeño.

I must warn you that this recipe makes a giant amount of food.  The two of us barely made a dent into it.  So if I make this one again, I’m either going to cut the recipe in half or make sure we have other hungry eaters to help us out.

This simple and easy recipe is a tasty and fairly healthy recipe to try.  It tastes just like tacos without the mess of eating with your hands.

taco pasta toss recipe

Turkey Taco Pasta Toss

from Everyday with Rachel Ray


Salt and pepper
1 pound penne rigate or whole grain penne rigate pasta
1 tablespoon extra-virgin olive oil
1 pound ground beef sirloin (I used ground turkey)
1 large onion, chopped
1 large jalapeño chile—halved, seeded if desired and thinly sliced crosswise
4 cloves garlic, finely chopped
2 tablespoons chili powder (about 2 palmfuls)
1 1/2 teaspoons ground cumin (about 1/2 palmful)
1 tablespoon ground coriander (about a palmful)
1/4 cup tomato paste
One 12-ounce bottle beer or 1 1/2 cups chicken stock
2 cups shredded cheddar, monterey jack or any Mexican semisoft cheese
2 small plum tomatoes, seeded and chopped
1/4 head iceberg lettuce or 1/2 small heart romaine lettuce, chopped


1.  Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain and return to the pot.

2.  While the pasta is working, in a large skillet, heat the EVOO, 1 turn of the pan, over medium-high heat. Add the beef and cook until browned, about 5 minutes. Add three-quarters of the onion, the jalapeño, garlic, chili powder, coriander and cumin; season with salt and pepper. Cook until the onion is softened, 6 to 7 minutes. Stir in the tomato paste for 1 minute, then stir in the beer.

3.  Add the sauce to the pasta and toss. Spoon into a serving dish, top with the cheese and tent with foil to melt the cheese, about 1 minute. Top with the remaining onion, the tomatoes and lettuce— just like tacos!

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