Happy Fall! Hope you enjoy this tasty recipe to keep you warm this season.
3 pounds ground turkey
1 medium onion chopped
1 can pumpkin puree
2 cans hot chili beans
2 can condensed tomato soup
2 bottles chili sauce
2 teaspoons pumpkin pie spice
1 teaspoon salt
1/3 cup brown sugar
1 teaspoon chili powder
1 teaspoon pepper
In a large pot cook onion and ground turkey until browned. Drain and add remaining ingredients. Add water to reduce thickness if that is your preference. Simmer 60-90 minutes and enjoy.
1 cup flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon cinnamon
1/2 cup brown sugar
1 cup cornmeal
1 can pumpkin puree 2 whole eggs
1/4 cup olive oil
1 tablespoon molasses
Pre-heat oven to 400 degrees and grease an 8×8 baking dish.
Whisk together the flour, baking powder, salt, spices, brown sugar, and cornmeal.
In a separate small bowl, lightly beat the eggs, and then stir in the pumpkin, oil, and molasses.
Stir the wet ingredients into the dry ingredients until combined, and then pour the batter into the pan, smoothing out the top as much as possible.
Bake about 25-30 minutes or until a knife inserted in the center comes out clean.
Here’s a delicious soup to help keep you warm this winter!
Curried Squash Soup
- 1 butternut squash peeled and diced
- 1 yellow onion
- Olive Oil
- 3 garlic cloves, minced
- 1 teaspoon butter
- 2 teaspoons curry powder (yellow)
- 1/4 teaspoon ground mustard
- about 1 tablespoon minced ginger
- salt to taste
- 4 cups chicken stock
- pinch of cumin
Heat olive oil in large pot with butter. Add diced butternut squash but be sure to not overcrowd the pan and salt the squash to taste. Work in batches if you have to. Stop cooking as soon as butternut squash is browned so that it does not dry out. Move squash to a dish.
Heat additional olive oil in the pot and saute the onions until softened and add cumin, curry powder, ginger, and ground mustard and cook for an additional 1-2 minutes. Return squash to the pot with chicken stock and bring to a simmer. Cook for 40 minutes cover.
After 40 minutes use an immersion blender to blend the soup or mix in a blender in batches. Garnish with cilantro. You may also add a tablespoon or so of plain yogurt to cut through some of the spices.
Potato Soup – Recipe Follows
- About 6 cups chopped peeled potatoes
- 2 cups chopped onion
- 1/2 cup chopped celery
- 1/2 cup sliced carrots
- 4-5 cups of water
- 1/2 cup butter, cut into cubes
- 2 teaspoons salt (or to taste)
- 1/4 teaspoon pepper (or to taste)
- 4-6 chicken bouillon cubes
- 1 12 ounce can evaporated milk
- 3 tablespoons fresh parsley
- Minced fresh chives to taste
Combine all ingredients to slow cooker EXCEPT milk, parsley and chives. Cook on high for 7 hours, then add milk and cook another 30-60 minutes or until heated through. Garnish with chives and parsley and enjoy!
Ground Turkey Chili – Slow Cooker
- 1 pound lean ground turkey
- 1 medium onion chopped
- about 1/2 cup chopped celery and green pepper (optional)
- 1 jar meatless spaghetti sauce
- 16 oz can chili beans
- 16 oz can pinto beans
- 16 oz can kidney beans
- 1.5 cups water
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- About 1/4 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
In a large pan cook ground turkey, onion, celery and green pepper until the meat is no longer pink. Drain any excess fluid from the pan and add the mixture to a 5 quart slow cooker. Add all remaining ingredients EXCEPT pinto and kidney beans and turn slow cooker on low for 6 hours.
Add pinto and kidney beans and cook on low for another 30 minutes.
Top with cheese or sour cream. (optional)
To keep it healthy I usually add weight watchers shredded cheese and plain yogurt instead of sour cream. Plain yogurt adds the same tartness as sour cream and is a much healthier option.