Chili in summer?  At my house, anytime is chili time.  This one is a favorite, with or without beans.  I suggest Famous Bloemer’s® Chili Powder and Redneck Pepper® Jalapeño if you like yours extra spicy and hot. We save leftover chili to add to hotdogs.  Yummy!
 

RECIPE

Tasty Turkey Chili
Serves 4-6*

Ingredients:

1.3 pounds ground turkey breast
1  yellow onion, diced
1  10 oz. can Rotel® diced tomatoes and green chilies
1  15 oz. can tomato sauce
1 oz. Bloemer’s® chili powder
1 small can Bush’s chili beans (optional)
1 can or bottle beer, any kind
Redneck Pepper® Jalapeño (to taste)
¼ cup fresh chopped cilantro leaves (optional)

Directions:

Brown ground turkey and onion over medium-low heat in a covered 4-quart pan.   Gradually add the remaining ingredients except for the cilantro.  Bring to a boil, then cook, uncovered until the liquid reduces and chili is thick.  Don’t rush it.  This reduction can take from 20-45 minutes.  Remove from heat.  Stir in fresh cilantro and serve. 

Store leftovers in a covered container or freeze in an airtight bag or container.  *Stretch this recipe (or leftovers) by adding 1 cup pasta and heating until pasta is al dente. Or serve the chili over cooked spaghetti.  That’s how we ate it back in the day.

Products to make great chili

These aren’t paid endorsements, by the way. Bloemer’s® is a product out of Louisville, Kentucky, where I’m from originally, and I order their chili powder by the case via the Internet; Redneck Pepper® is in Lake City, Florida, not far from where I live. Each company makes a great product, so I hope you’ll give each a try.

The 2QT Gourmet Slo-Cooker

What makes slow cooker recipes work as hasty tasty meals is that they cook in the background, requiring no attention from you.  You’re free to enjoy a movie, run errands, clean house, or whatever.  Here’s a favorite of ours:

RECIPE

REDNECK PEPPER® ITALIAN ROAST BEEF

Serves 4

I make this roast in my 2-quart Gourmet Slo-Cooker.  If you use another type of slow cooker, such as a Crock Pot, you will need to brown the roast in a skillet then transfer it to the Crock Pot.

Ingredients:

1  2 lb. round beef roast

1 cup low sodium beef broth

1 tsp. Worcestershire sauce

1 clove garlic, minced

1 sprig fresh rosemary

1 yellow onion, cut into 2” pieces

3 potatoes, scrubbed and cut into 2” pieces

1 cup mushrooms, cleaned and sliced

Redneck Pepper® Italian Redneck

Directions:

Preheat pan over medium heat and preheat Gourmet Slo-Cooker base to a setting of 2½ (Low setting on a Crock Pot).  Add roast to the pan.  Brown on each side, approximately 2 minutes. Sprinkle each side generously with Redneck Pepper Italian.  Place the rosemary sprig and garlic clove beneath the roast.  Add broth around the roast (careful not to rinse away seasonings). Add Worcestershire sauce, cover the pan, then move it to Gourmet Slo-Cooker base.  Allow roast to cook at 2½ for 2 hours.  Do not lift lid and peek.  After two hours, add the potatoes, onion, and mushrooms.  Replace the lid.  After another hour, lower the setting to 1.  Cook on 1 for seven to eight hours.  At this setting, you won’t overcook.  The roast will be tender and juicy with plenty of flavor.
Optional: Add sliced carrots during the last two hours of cooking, if desired.

Roast, potatoes, onions, and mushrooms

The inspiration for this recipe was one of Rachael Ray’s 30 Minute Meals, in which she made spaghetti with turkey meatballs in a mushroom gravy, incorporating all the flavors of Thanksgiving turkey and dressing.  Instead of spaghetti and meatballs, I made a version of meatloaf using lean ground turkey breast.  My turkey-junkie husband declared it an absolute success.

RECIPE

Turkey Loaf
Makes 6 Servings

Ingredients:

1½ pounds lean ground turkey breast
2 cups seasoned stuffing mix ground into bread crumbs (yield: approx. 1 cup)
¼ cup egg substitute
¼ cup diced onion
¼ cup diced celery
1 Tbsp. poultry seasoning
1 regular size can condensed cream of chicken soup (reduced sodium and fat, if possible)

Directions:

Preheat oven to 350°.  Combine all ingredients except the soup in a large bowl until mixed well.  Mold into an ungreased stainless steel loaf pan (approx. 9” X 4”).  Pour ¾ of the contents of the can of soup over top of loaf (reserve the remaining soup for gravy*).  Cover with aluminum foil, shiny side down, and place on the center shelf of the oven.  Bake for 35 minutes.  Remove foil and bake for an additional 10 minutes.  (Times may vary for glass or stoneware loaf pans)  After removing the turkey loaf from the oven, let it stand for 10 minutes before slicing.  Divide the turkey loaf into six equal portions and slice.

*To make additional gravy, thin reserved ¼ cup of the cream of chicken soup with ½ cup of turkey or chicken stock.  Whisk together in a small pan over low heat.  Season as desired with poultry seasoning or other spices.  Serve on the side with the turkey loaf.

Now you don’t have to wait for the holidays to enjoy the flavors of Thanksgiving turkey. This dish is figure-friendly, too. Enjoy!

Cheri

I love catfish, almost as much as I love salmon. Can you tell? This is my second catfish recipe this year. Although fried in cornmeal and served with cheese grits is tasty, it’s not figure friendly.  So here’s how I cook and serve catfish fillets (shown here with roasted squash/onion/red bell pepper, steamed green beans, and brown rice):

Cajun Catfish, brown rice, steamed green beans, and roasted mix vegetables.

RECIPE

Cajun Catfish for Two

Ingredients:

2 fresh catfish fillets
1 teaspoon extra virgin olive oil
1 Tablespoon spices (Your choice: I like Redneck Pepper Cayenne)

Directions:

Preheat a quality stainless steel covered skillet over medium heat.  Sprinkle spices on both sides of each fillet.  Drizzle olive oil in the skillet then place the catfish fillets into the pan. Do not touch.  Lower heat to its lowest setting and cover.  Cook for at least 15 minutes without lifting the lid.  Check for doneness (do not overcook).   If necessary, cover and cook another 5 minutes.  It’s not necessary to turn the fillets.  Check again for doneness.  Fish should be moist and flaky.  Serve immediately.

This low, slow method is still hasty, giving the cook just enough time to get the side dishes ready. Enjoy fish at least twice a week. It’s good for you!

RECIPE

Fiery Fish with Fennel and Onion
Serves 2

Ingredients:

1-1¼ pound any firm fish fillets (I prefer catfish)
1 fresh bulb fennel
1 large yellow onion
1 Tbsp. lemon juice or 1 lemon, sliced
½ tsp – 1 tsp Redneck Pepper Flamin Fish seasoning (optional for sissies)

Directions:

Preheat a large electric skillet to 250°. Quarter, core, and slice fennel bulb into ¼” slices. Peel and slice onion into ¼” slices. Arrange fennel and onion slices in bottom of the skillet and cover, simmering for about ten minutes. Meanwhile, rinse the fish fillets, sprinkle with lemon juice (or if you prefer, cover fish with lemon slices when cooking), then season fillets with the Redneck Pepper Flamin Fish seasoning (or regular lemon pepper if you can’t find Redneck Pepper*) on both sides.

Carefully placed the fish fillets on top the sliced fennel and onions, cover, and steam for approximately fifteen minutes. Avoid lifting the lid, but if too much steam escapes, adjust temperature a bit lower, to about 225°. Check fish after fifteen minutes. If done, unplug skillet and serve. If fish needs additional time, cover and time an additional five minutes. Check again.

Serve the fish with a side of the cooked onions and fennel slices, cornbread, and a side vegetable of your choice. Tasty and healthful, too!

*For information on how to purchase Redneck Pepper, call 1-78-REDNECK2 or visit http://warningnotforsissies.com. You’ll be glad you did!

Liquid Core Electric Skillet

I got the inspiration for this recipe from the electric skillet quiche that my friends Gary and Linda Straka make using a refrigerated pie crust. Their recipe is delicious, but it makes 6 servings (Or 8 if using the 12″ skillet). I wanted to be able to make an easy, healthy, stove-top quiche for my husband and me.

I’ve been using tortillas for years as pizza crusts, an idea I borrowed from Weight Watchers®. Why not use a tortilla for a quiche crust? Nothing ventured, nothing gained, so I headed to the laboratory kitchen to experiment.

We had the quiche this morning for breakfast. For a first-time effort, it turned out good! I used whole wheat tortillas, egg substitutes, skim milk, and reduced-fat cheese.

RECIPE

Assemble the ingredients.

3/4 cup egg substitute (or 3 eggs)
1/4 cup skim milk
½ tsp salt (and other seasonings to taste)
1 8″ flour tortilla
1 tsp. butter
1/4 cup optional ingredients (your choice)
1/4 cup reduced fat cheese (your choice)

Combine the egg substitutes, milk, and salt in a blender and whip until frothy. Melt one teaspoon butter in the bottom of a quality, stainless steel pan (I use a 2 quart, but whatever fits your tortilla is fine). Place the tortilla in the skillet to form the crust of the quiche. Heat the pan on Low.

Use the lowest heat setting.

Pour the egg mixture into the tortilla “crust.” Add whatever ingredients you prefer (e.g. mushrooms, diced ham, peppers, onions) then sprinkle grated cheese on top.

Remove from heat when done.

Cover and cook for 20 minutes. Check to see if the egg mixture is set. If not, cook a few minutes more. Don’t overcook. (Caution: Don’t mistake melted cheese for uncooked egg product)

Remove from heat. Carefully cut the quiche into fourths and lift from the pan, using a small spatula.

1 serving = 2 slices

As I prepared it, two quarter pieces of the quiche counts as three points on Weight Watchers®.

For the optional ingredients, I used minced onion, red bell pepper, and broccoli. Or use a handful of frozen seasoning blend, which I keep on hand. It is a mixture of diced onions, bell peppers, and celery, and is a wonderful time-saver available in the frozen food section of your supermarket. Next time I’ll try sliced mushrooms and Swiss cheese. Yum! Experiment and have fun with this recipe. Bonus: No need to light the oven!

Cheri

Want to bake your sweetie something for Valentine’s Day but nothing too unhealthful?  Try my valentine heart cookies. Although I use refined flour and sugar, there’s no cholesterol, no high fructose corn syrup, and only good fats. If you don’t overindulge, a couple of these cookies won’t ruin your diet.  In the spirit of hasty tasty meals, this one skips the measuring of dry ingredients and the mess of food coloring by using red velvet cake mix.  It’s a trick I use for Christmas cookies, too.  Enjoy!

RECIPE

Valentine Heart Cookies
(Makes 3-4 dozen medium cookies)

Ingredients

1 18.25 oz. box of Red Velvet cake mix
½ cup canola oil
¼ cup egg substitute

Directions

Mix together into a stiff batter (If too stiff, add a tablesp0on of water) and roll out for cookie dough (approximately ¼” thick).  Using a heart-shaped cookie cutter, cut out cookies and arrange on an ungreased stainless steel cookie sheet about ½” apart.

Bake cookies at 375°F for about ten minutes or until barely brown around the edges.  To avoid overcooking, remove the cookie sheet from the oven but leave the cookies for about 5 minutes.  They will continue to cook on the residual heat of the cookie sheet.  Then using a spatula, move each cookie to a rack to cool.

Serve cookies on paper heart-shaped doilies.

If you’ve followed my newsletter and blog, you know that I advocate a reasonable approach to diet. I’m hardly a health nut. But I do steer clear of a few bad ingredients, i.e. trans fats, added growth hormones, and high fructose corn syrup by carefully reading all labels. I drink organic skim milk and avoid unhealthful fats as much as possible. Lately, though, I’ve seen television ads defending high fructose corn syrup. Lest you be confused, let’s ask the food industry an important question: If high fructose corn syrup is nothing but corn syrup, why does it appear on labels listed separately and in addition to corn syrup? Sorry, but I’m unconvinced of its wholesomeness.

To add to my wariness, I read in EATING WELL magazine a report that according to two studies, HFCS is contaminated with Mercury. Ouch! That’s not appetizing.  If you’re interested in your sweetheart’s health, don’t buy him or her products containing HFCS.  Play it safe.

Happy Valentine’s Day!

“Chef Cheri”

I got this idea from the Vita-Mix website while watching a demo video for a green smoothie. Here is my recipe for a meal replacement shake. It provides a serving of dairy protein, a serving of vegetables, and two servings of fruit in each shake. Count approximately three points on Weight Watchers®.

RECIPE

Meal Replacement Drink
Serves 2

Ingredients:
1 cup skim milk
¼ cup nonfat dry milk
¼ cup Splenda® or other sugar-free sweetener
½ tsp. Vanilla extract
dash nutmeg
1 orange, peeled
1 apple, cored and quartered
1 cup frozen mixed fruit (I use a peaches, pineapple tidbits, strawberries, and melon mix)
1 cup frozen spinach

Add ingredients to the Vita-mix container in the order listed. Start on Low then gradually flip switch to the High setting. Blend for approximately 90 seconds or until fully blended. Pour into two large glasses and drink immediately.

Ignore the icky green color. This smoothie is delicious, nutritious, and filling.  You can experiment with variations by adding carrots or cabbage combined with other fruits.  I recommend always including an apple and an orange for balanced nutrition.

If you don’t have a Vita-mix, visit their website.  There’s nothing comparable on the market.  I’ve owned one for 14 years and can’t imagine life without it!

Cheryl

For the holidays, I’m recapping some of our favorite turkey leftover recipes. Merry Christmas!

RECIPE

Turkey Tetrazzini
Serves 4-5

(I use a Kitchen Craft liquid core electric skillet, but this recipe can be baked in a conventional oven. I prefer the electric skillet because the entire dish is prepared in one pot, reducing clean-up time in the kitchen. Also, a quality liquid core electric skillet uses less energy than an oven):

Dry sauté in a non-stick skillet:

1 cup sliced, fresh mushrooms
1 small yellow onion, chopped
3 cloves garlic, minced

After the mushrooms have browned, add:

1½ cups cooked turkey, cubed
4 oz. uncooked angel hair pasta, spread evenly across vegetables and chicken in skillet (or 1½ quart baking dish)

In a 1 pint measuring pitcher, blend:

1 10 ¾ oz. can Campbell’s® 98% Fat Free Cream of Mushroom Soup
½ cup milk
¼ cup water
¼ cup sour cream
¼ cup grated Parmesan cheese

Pour soup mixture over turkey and pasta. Be sure all pasta is covered.

If using a liquid core electric skillet, cover and close vent. Set temperature to 200°F and simmer for 30 minutes. Do NOT remove lid to peek. If baking, cover casserole with foil and cook in a pre-heated 375°F oven for 30 minutes.

Garnish with finely chopped fresh parsley and additional parmesan cheese if desired. Serve with a garden salad and whole grain bread. Serves 4.

With the rising cost of canned goods, I’ve started canning my own turkey stock, which is easy using the pressure cooker and pint canning jars.  But whether you make your own stock or buy it, you’ll enjoy making soup from leftover turkey.  Here’s one suggestion, Turkey Noodle Soup:

RECIPE

Turkey Noodle Soup

Makes 4 servings

In a 3 quart pot over medium heat, add

2 teaspoons olive oil

brown for 5 minutes:

1 clove garlic, minced
1 onion, diced
4 stalks celery (including the leaves), sliced
1 bell pepper (any color, but I use red), seeded and chopped

Add:

1 quart turkey stock or chicken broth
1 cup water
Seasonings – your choice
1 ½ cups cooked turkey, cubed

Bring to a boil, then reduce to a low simmer and cover. Don’t remove the lid and you’ll be able to cook on the lowest setting.

About 10 minutes before serving, add:

1 cup dry whole wheat noodles, or any whole wheat pasta

Taste test for seasonings. You may want to add salt or pepper. When the noodles are al dente, serve the soup.

The beauty of this recipe is the cooking time is flexible. The soup can simmer for 20 minutes or a couple of hours because the starchy pasta isn’t added until the last 10 minutes. It’s a light, healthy meal for those days following the overindulgence of a holiday meal. Double or triple the recipe and feed a crowd on a cold night.

One more tip: You can adapt this for the slow cooker. Add the pasta in during the last hour and turn to Low.

Here’s a new one (for me) that I modified from a GE recipe.  Theirs is baked in a casserole dish, but I use the electric skillet.

RECIPE

Turkey Cashew Casserole
Serves 6

In a pre-heated electric skillet, melt:

1 Tablespoon butter

Sauté for five minutes:

2 cups chopped celery
1 large onion, chopped

Add:

5 cups cubed cooked turkey

Mix together in a large mixing pitcher or bowl:

1 cup turkey or chicken broth
2 cans reduced-sodium condensed cream of mushroom soup
dash of hot sauce

Pour over chicken and cover.  Simmer (220°) for 20-25 minutes (or bake in a casserole dish at 350° for 30 minutes in a traditional oven).

Sprinkle cooked casserole with:

1 cup cashews
10 oz. chow-mein noodles

Serve and enjoy!

I saved my favorite for last, turkey burritos!  This recipe can be adjusted according to how much leftover turkey you have.

RECIPE

Turkey Burritos
Makes 6

Preheat oven to 375°.  In a medium bowl combine:

1 cup shredded cooked turkey
1 can Rotel® tomatoes and green chiles
1 cup reduced-fat shredded Mexican blend cheese
1 small onion, diced
1 Tbsp. Mrs. Dash Southwest Chipotle seasoning (or your choice)

Mix together and divide into six equal portions.  Fill each of the:

6 whole wheat tortillas

with a portion of the mixture.  Wrap tortilla around mixture into a roll.  Place burritos in a 9×13 casserole dish.  Cover with aluminum foil and bake for 30 minutes.  Remove from oven and uncover.  After 5 minutes, remove each burrito from the casserole dish and serve.

Happy Holidays and Happy Cooking!