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  • Simple Roasted Asparagus

    Simple Roasted Asparagus Simple Roasted Asparagus

    Simple Roasted Asparagus

    Asparagus is one of my favorite vegetables. It's simple, low in calories and packed with vitamins. Roasting it with just a few simple ingredients brings out its nutty flavor.
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    Serves

    1

    Ingredients

    • 1 bunch asparagus spears, thin, trimmed
    • 2 tablespoons olive oil
    • 1 clove garlic, minced (optional)
    • 1 teaspoon sea salt
    • 1/2 teaspoon black pepper, ground
    • parmesan cheese, (optional)
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    Directions

    Directions

    Preheat oven to 425 degrees. Place asparagus on a cookie sheet and drizzle with olive oil. Toss to coat the spears, then sprinkle with garlic, salt, and pepper. Rub the flavors into your asparagus with clean hands. Arrange asparagus in a single layer on a baking sheet. Bake in preheated oven until just tender, 12 to 15 minutes depending on thickness. After removing from the oven, give asparagus a light dusting of Parmesan cheese.

  • Three Ingredient Cranberry Spread

    Three Ingredient Cranberry Spread Three Ingredient Cranberry Spread

    Three Ingredient Cranberry Spread

    This spread will liven up your holiday table. Three simple ingredients are all you need to achieve cranberry perfection.
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    Prep Time

    48 hours

    Serves

    1

    Ingredients

    • 16 ounces cream cheese, softened
    • 1 cup dried cranberries
    • 1/4 cup orange juice
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    Directions

    Step 1

    Mix all ingredients together and mold into a ball or leave loose as a spread.

    Step 2

    Wrap in plastic wrap, then wrap in foil and store in a freeze bag.

    Step 3

    Label and freeze. Make sure to label your bag so that you can find it again. Let thaw in the refrigerator 1-2 days before your event.

    Step 4

    On event day, place dip in a bowl or on a platter and serve with gingersnaps or crackers.

  • Basic Pizza Dough for Beginners

    Basic Pizza Dough for Beginners Basic Pizza Dough for Beginners

    Basic Pizza Dough for Beginners

    There's something especially satisfying about eating pizza when you've tossed the dough yourself. Here's a basic technique you can use to make your next pizza from scratch.
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    Prep Time

    1 minute

    Cook Time

    1 minute

    Serves

    1

    Ingredients

    • 4-1/2 cups bread flour, (use 4 if desired)
    • 2-1/4 teaspoons instant or rapid-rise yeast
    • 1-1/2 teaspoons salt
    • 2 tablespoons olive oil
    • 1-1/2 cups water, warm
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    Directions

    Step 1

    To make dough in the food processor, pulse 4 cups of the flour, yeast, and salt together in a food process (fitted with a dough blade if possible) to combine.

    Step 2

    With the processor running, pour the oil, then water through the feed tube and process until a rough ball forms, 30-40 seconds. Let the dough rest for two minutes then process for 30 seconds longer. If after 20 seconds the dough is sticky and clings to the blade, add the remaining 1/4 cup flour one tablespoon at a time as needed.

    Step 3

    Turn the dough out onto a lightly floured counter and form it into a smooth, round ball. Place the dough in a large, lightly oiled bowl and cover tightly with greased plastic wrap. Let rise in a warm place until doubled in size, 1 to 1/2 hours before using.

    Bread Machine Method

    To make dough with a bread machine, add ingredients as follows—warm water, olive oil, flour, salt, and then add yeast at the top. Turn machine on and select the dough setting. When the machine beeps, you can roll out the dough onto your pizza stone/pan.

    Cheese Bread

    Because of the amount of dough this recipe makes, I can make one large pizza plus an order of cheese bread on the side. For cheese bread, just roll out the dough and brush with olive oil. Sprinkle with garlic salt and Italian cheese blend or mozzarella cheese. Bake at 450 degrees for twelve minutes or until the cheese and dough are a nice golden color. Courtesy of The America's Test Kitchen Baking Book

  • Basic Brine

    Basic Brine Basic Brine

    Basic Brine

    Brining is marinating food in salt and liquid. It imparts flavor, moisture and tenderness to meat, fish and pork. Maybe you've brined a Thanksgiving turkey - but have you tried brining for everyday cooking?
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    Prep Time

    1 minute

    Cook Time

    1 minute

    Serves

    1

    Ingredients

    • 2 quarts water
    • 1/2 cup sugar
    • 1/2 cup kosher salt
    • 1 bay leaf
    • 2 cloves garlic, smashed
    • 1 teaspoon black pepper, coarsely ground
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    Directions

    Directions

    Combine all ingredients in a large bowl. Add meat to the brine; let it soak in the refrigerator for up to 12 hours. Then prepare meat the way you normally would.

  • Basic Vegetable Broth

    Basic Vegetable Broth Basic Vegetable Broth

    Basic Vegetable Broth

    Once you know how to make a basic broth, there's no limit to the soups and other dishes you can create. Try this recipe courtesy of Chef Mark Sparacino.
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    Prep Time

    1 minute

    Cook Time

    1 minute

    Serves

    1

    Ingredients

    • 1 large onion, coarsely chopped
    • 1 leek, thoroughly cleaned, coarsely chopped
    • 2 carrots, peeled and coarsely chopped
    • 2 celery ribs, coarsely chopped
    • 2 medium turnips, peeled and sliced
    • 3 large tomatoes, cut up
    • 1 small bunch parsley
    • 1 tablespoon salt
    • 1 teaspoon whole black peppercorns
    • 10 cups water, cold, can limit to 8 cups if preferred
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    Directions

    Step 1

    Place all ingredients in a large stockpot and set over high heat. Bring to a boil, cover and simmer for 1 hour.

    Step 2

    Strain liquid and use.

  • Mint Mojito Fruit Salad

    Mint Mojito Fruit Salad Mint Mojito Fruit Salad

    Mint Mojito Fruit Salad

    Mint syrup really dresses up this simple salad of fresh fruit.
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    Prep Time

    1 minute

    Cook Time

    1 minute

    Serves

    1

    Ingredients

    • 3 tablespoons sugar
    • 3 tablespoons water
    • 1 tablespoon mint leaves
    • 1 large pineapple
    • 1/4 cup strawberries
    • 1/4 cup blueberries
    • 1/4 cup watermelon, diced
    • mint leaves, for garnish
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    Directions

    Simple Syrup

    Place ingredients in small saucepan and bring to a boil; remove from heat. Let steep for 10 minutes, then strain into bowl and refrigerate until ready to use.

    Fruit Salad

    Cut the top off the pineapple and using a paring knife, core out inside of pineapple, making a bowl for the fruit salad. Dice the pineapple and toss with other fruit. Toss with simple syrup, place into pineapple bowl and garnish with mint.

  • Polish Cucumber Salad (Mizeria)

    Polish Cucumber Salad (Mizeria) Polish Cucumber Salad (Mizeria)

    Polish Cucumber Salad (Mizeria)

    Mizeria is the Polish name for cucumbers in sour cream, a simple staple of Polish cuisine that goes well with pork, ham, chicken, fish, or just about anything. Served chilled, it is also a nice dinner compliment in the summer.
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    Prep Time

    30 minutes

    Serves

    4

    Ingredients

    • 1 Large Cucumber, Thinly sliced
    • Salt
    • 1/2 cup Sour Cream
    • 1 teaspoon Sugar (optional)
    • 2 teaspoons White Vinegar (optional)
    • 1 tablespoon Lemon (optional)
    • 1 pinch Pepper (optional)
    • 1 tablespoon Fresh Dill, Chopped
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    Directions

    Preparation

    1.) Run a channel knife or fork down the length of the cucumbers to produce a pretty edge, and slice thinly. Place in a colander over a bowl to catch the juices and salt the cucumbers liberally. Allow to stand for 30 minutes. 2.) In a small bowl, mix remaining ingredients based on preference. Pat cucumbers dry and place in a medium bowl. Add the dressing and toss with the cucumber slices. Season to taste with salt and black pepper. Chill and sprinkle with additional dill, if desired, before serving.

  • Simply Simple Shrimp Scampi Skewers

    Simply Simple Shrimp Scampi Skewers Simply Simple Shrimp Scampi Skewers

    Simply Simple Shrimp Scampi Skewers

    Kenmore Live Studio guest Chef Steve Drucker, inventor of True Cook Plus Technology, tells how to prepare Shrimp Scampi Skewers using the Kenmore Microwave's True Cook Plus feature. This recipe can also be made Po' Boy style as featured in the video.
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    Prep Time

    10 minutes

    Cook Time

    20 minutes

    Serves

    4

    Ingredients

    • 6 Defrosted 21/25 Shrimp, Peeled and De-veined
    • 4 6" Bamboo Skewers
    • 1/2 Unsalted Stick of Butter
    • 1 tablespoon Unsalted Butter
    • 1 tablespoon Extra Virgin Olive Oil
    • 1 tablespoon Fresh Garlic, Chopped
    • 1 tablespoon Fresh Tarragon, Chopped
    • 2 tablespoons Organic Bread Crumbs
    • 1 tablespoon Yellow Corn Meal
    • 1/2 teaspoon Salt
    • 1 Lemon, Quartered
    • 2 tablespoons Water
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    Directions

    Scampi Mix:

    Place stick of butter in microwave safe bowl. Microwave for 10 seconds to soften butter. Add in the Olive Oil, Garlic, Tarragon, Bread Crumbs, Corn Meal, and salt. Stir until mixed evenly, set aside. (Will make 4 skewers)

    Shrimp:

    In microwave steamer place Tablespoon of butter and 2 Tablespoons of water. Skewer the shrimp, 3 to a skewer, and place in steamer. Coat the top and sides of the shrimp with half the Butter mixture. Cover the steamer making sure the steamer vents are open. Then cook in Microwave using TrueCookPlus code 353. When cooking is complete, remove from microwave and allow to rest for 2 min before serving.

  • Simple and Healthy Egg 'Muffins'

    Simple and Healthy Egg 'Muffins' Simple and Healthy Egg 'Muffins'

    Simple and Healthy Egg 'Muffins'

    This light and healthy breakfast takes minutes to prepare, and you end up with a full weeks worth of good eats. It is cheap to make and I love heating these little muffins up on the go. Happy Eating!
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    Prep Time

    5 minutes

    Cook Time

    20 minutes

    Serves

    6

    Ingredients

    • 12 Egg
    • 3 tablespoons Skim milk
    • 1 teaspoon black pepper
    • 1/2 cup low fat shredded cheddar cheese
    • 3 low sodium ham slices, small dice
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    Directions

    Directions

    Preheat oven to 350*. In a large bowl, whisk together the eggs, milk and pepper. Use cooking spray to coat a 6 cup muffin tin and ladle 8oz in each tin. Sprinkle with a little cheese and diced ham. Place into oven for 20 minutes and let cool. They pop out easily and can be stored in the refrigerator for up to a week. Just reheat in a damp paper towel for 30 seconds in your microwave. For more variety, try adding cut up peppers, broccoli, chicken sausage, or any item of your choice.

  • Simple Summer Salad

    Simple Summer Salad Simple Summer Salad

    Simple Summer Salad

    I like throwing together a salad when it is too hot to cook. But I need crunchy.....and this salad gets it's crunch from the pine nuts and the fennel. The clean taste of the lemon makes it perfect for a simple lunch when it is just too hot too eat heavily!
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    Prep Time

    15 minutes

    Serves

    6

    Ingredients

    • 1 head of green or red leaf lettuce, washed and torn into bite sized pieces
    • 1/2 head of escarole, or arugula, washed and torn into bite sized pieces
    • 1 bulb of fennel, thinly sliced
    • 1/4 cup toasted pine nuts
    • 1/2 cup extra virgin olive oil
    • 1 fresh lemon juice (1 lemon)
    • 1 teaspoon coarse salt and freshly ground pepper
    • 1/4 cup parmesan cheese, thinly sliced; shaved
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    Directions

    step 1:

    Add first four ingredients together and toss lightly.

    step 2:

    Drizzle olive oil and lemon over tossed salad. Sprinkle salt and pepper over salad and toss gently. Drizzle shaved Parmesan over top of salad and Enjoy!

  • Squash-Zucchini Julienne

    Squash-Zucchini Julienne Squash-Zucchini Julienne

    Squash-Zucchini Julienne

    While growing up and well into adulthood, I hated squash! Each summer I was regularly subjected to slimy, boiled-to-death, tasteless yellow squash and zucchini. Marginally better was the rubbery baked variety. My husband felt much the same so it was banished from our menus. Fast-forward to this year when the desire to eat healthy prompted us to incorporate this super-food into our diet. I attacked the squash, determined to play with ingredients and cooking styles until I found something acceptable to us both. The texture, beautiful colors and simple flavors in this dish took us from "I hate squash" to "Let's have squash!" I whip this up while our meat is resting.
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    Prep Time

    5 minutes

    Cook Time

    7 minutes

    Serves

    3

    Ingredients

    • 1 tablespoon extra virgin olive oil
    • 1/2 red bell pepper
    • 1 med zucchini
    • 1 med yellow summer squash
    • 2 med cloves garlic
    • 1 tablespoon fresh lemon juice
    • 1/4 teaspoon kosher salt
    • 1/8 teaspoon fresh cracked black pepper
    • 1 tablespoon grated parmigiano reggiano cheese
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    Directions

    Step 1 - Prep!

    Slice red pepper into thin strips and use mandolin or food processor to julienne zucchini and yellow squash. Peel fresh garlic cloves. Place olive oil in large skillet over medium-high heat.

    Step 2 - Get Cooking!

    Add red pepper to pan, sprinkle with a pinch of salt and saut for 2-3 minutes stirring occasionally. Add julienned zucchini and squash to pan and stir once. Grate garlic over the top, add remaining (another pinch) of salt and pepper and stir frequently for about 3 more minutes until squash are just beginning to soften. They should be hot but tender crisp. Stir in lemon juice and the fresh grated parmigiano reggiano. Remove from heat and serve.

  • Parmesan Onion Bread

    Parmesan Onion Bread Parmesan Onion Bread

    Parmesan Onion Bread

    I developed this simple recipe as a uniquely delicious appetizer by itself, or with just about any main dish.
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    Prep Time

    15 minutes

    Cook Time

    5 minutes

    Serves

    12

    Ingredients

    • 1 cup Mayonaise
    • 2 cups Fresh Parmesan Cheese, Finely Grated
    • 1 cup Green Onions, Minced or Chopped
    • 1 french bread loaf, Sliced or Halved
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    Directions

    Step 1

    Set oven to broil and prepare all ingredients as listed. Place bread open-side up on baking sheet at rack level allowing bread to be 4" to 5" below broiler element, toasted to a light-medium brown. This only takes about 2-4 minutes so watch carefully to avoid burning. Remove bread from oven immediately after toasting and let cool during next step. Toasting adds flavor and texture while preventing the bread from becoming soggy. (You may wish to leave the oven on, as you'll use it again shortly.)

    Step 2

    In a mixing bowl; Combine Mayonnaise, Cheese and Onions. Hand-blend evenly using a spoon, fork or rubber spatula. Spread a layer of cheese mixture over toasted bread surface about 1/8" thick while tapering the cheese flush at edges to avoid melt-off running over the sides. Return to oven using previous rack level. Leave oven door opened slightly as usual when broiling. Important; Carefully observe the melting cheese to avoid burning. Remove promptly when brown speckles appear on cheese. Let cool for a moment, cut to desired sized pieces and enjoy. Perfectly compliments any pasta dish and great with all wines. It's a meal in itself.

    Optional Breads

    Parmesan Onion Bread is also fantastic using hot dog buns (for a lighter, more airy texture), or English muffins (for a heartier, more chewy texture.)

  • Mom's Creamy Noodles

    Mom's Creamy Noodles Mom's Creamy Noodles

    Mom's Creamy Noodles

    When my kids were little they named this recipe for their favorite meal. It started out as a meatball recipe that morphed into this yummy chicken with a simple creamy sauce. The ingredients are items you probally have stocked in your fridge and pantry. It is fast and easy for a quick meal or an elegant dinner. My son would always like the plate when he was done and still does at the age of 27!
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    Prep Time

    10 minutes

    Cook Time

    25 minutes

    Serves

    4

    Ingredients

    • 1 medium onion, chopped
    • 2 tablespoons garlic, minced
    • 2 tablespoons butter
    • 2 cups chicken broth
    • 1 can tomato soup
    • 1 pint sour cream
    • 1 pound button mushrooms, sliced
    • 4 boneless skinless chicken breasts, cubed
    • pepper and salt to taste
    • 1 pound Your favorite macaroni
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    Directions

    Step 1

    Boil water and salt in a large pot and add your favorite pasta. Cook as directed on box. Drain.

    Step 2

    Melt butter in large saute pan and add onions and garlic. Saute until onions translucent.

    Step 3

    Add chicken breasts and chicken stock to mixture. Cover on medium heat for 7 minutes. Flip breasts and cook for another 7 minutes or until chicken fully cooked.

    Step 3

    Remove chicken breast from pan. Add tomato soup and mix with stock mixture. Add sliced mushrooms and cook for 5 minutes. Chop chicken into bite size pieces and return to pan. Add pepper and salt to taste.

    Step 4

    Fold in sour cream to chicken. Cook for 2 minutes.

    Step 5

    Serve over noodles or mix noodles and chicken and serve family style. ENJOY.

  • Crunchy Lemon Granola Chicken

    Crunchy Lemon Granola Chicken Crunchy Lemon Granola Chicken

    Crunchy Lemon Granola Chicken

    Growing up with my large Italian Family was very unique to me. Instead of playing outside we snapped beans, peeled potatoes, licked the batter from mixing bowls and even helped Grandma roll out fresh homemade pasta. Everything my Grandmother made was from scratch. You see, raising a large family was very difficult and expensive during those times. Being creative was a must. I think I got my creativity from her. I remember, every morning she would eat a bowl of hot oatmeal and half of a grapefruit, sprinkled with a bit of sugar. Healthy crunchy oats with a sweet/citrus zip. I make this recipe for my family often. It is a quick, tasty and simple recipe. I know if Grandma were alive today, she would be baking her own Granola Cereal. I miss being in the kitchen with her. Over the years raising my own family, I shared the love and passion of my cooking, with my children. Today, I share this love and passion with my Grandchildren. It is a bond that will last a lifetime.
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    Prep Time

    10 minutes

    Cook Time

    15 minutes

    Serves

    4

    Ingredients

    • 1 pound Chicken Breast, trimmed, sliced thin
    • 1/4 cup fry oil, heated
    • 1 cup granola, ground
    • 1 cup all-purpose flour
    • 2 eggs, beaten
    • 1 teaspoon salt and pepper, to taste
    • 1 lemon, juiced
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    Directions

    Crunchy Lemon Granola Chicken

    1. Trim and slice chicken breast. 2. Heat oil in skillet on medium heat. 3. In large bowl mix granola and flour, season with salt and pepper, if needed. 4. In medium bowl beat eggs. 5. Dip chicken in egg, covering on both sides. Then dip in granola mixture covering both sides. Add to skillet and brown on both sides until done. Approx. 6-8 mins on each side. 6. Place on paper towel to soak excess oil from chicken. 7. When serving, squeeze lemon over top of chicken

  • Grandpa's beans

    Grandpa's beans Grandpa's beans

    Grandpa's beans

    I learned to make beans by watching my father make them. I assumed he learned to make them from his mother and she learned from hers and so on. When I asked were he learned them from, my mom told me it was from her father. My Grandpa in the first few years of my parents life together showed my dad a thing or to about the kitchen. Growing up all birthday parties, weddings, and family cook-outs had these beans and now any time we make them it brings back good memories. Simple , yet very satisfying and comforting.
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    Prep Time

    10 minutes

    Cook Time

    3 hours

    Serves

    8

    Ingredients

    • 2 cups dried pinto beans
    • 1 small yellow onion, whole
    • 1 large tomato, halved
    • 1 whole jalapeno
    • 4 clove garlic
    • 9 ounces fresh pork skins, large dice
    • 12 cups water
    • 2 tablespoons salt
    • 1 teaspoon black pepper
    • 20 fresh cilantro sprigs
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    Directions

    Cook

    Place beans, water, pork, jalapeno, tomato, onion and garlic in a pot . Bring to a simmer and cover for about three hours till beans are tender. Season with salt, pepper and add cilantro.

  • Prep Time

    10 minutes

    Cook Time

    20 minutes

    Serves

    8

    Ingredients

    • 2 packages cream cheese, room temp
    • 2 eggs
    • 2 teaspoons vanilla
    • 3/4 cup sugar
    • 1 graham cracker crust
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    Directions

    Step 1

    Beat cream cheese lightly.

    Step 2

    Add eggs, sugar, and vanilla. Beat well.

    Step 3

    Spread mixture over crust.

    Step 4

    Bake for 20 minutes at 350 degrees

    Step 5

    Cool for 1 hour.

    Step 6

    Refrigerate until set. Approximately 4-6 hours.

    Step 7

    ENJOY!! The photo shows the cheesecake with strawberries and bananas on top. I did not include it as part of the recipe but you could simply add those when it has completely cooled and ready to eat.

  • Simple and Easy Chili

    Simple and Easy Chili Simple and Easy Chili

    Simple and Easy Chili

    Now that the seasons have officially transitioned into Fall, the nights are getting a little nippier. One of my favorite comforting, warm-your-belly meals is chili! I love homemade chili, not only because it is incredibly easy, but also because it is a huge upgrade from your regular old canned chili. The flavors are deeper, the spices are more aromatic, and this is definitely much healthier. You are free to make your chili unique to your taste buds so get creative! If you want to add different or more veggies, add different or more veggies. If you want to take the meat out, feel free to make this a vegetarian dish... maybe even add tofu. Let your culinary imagination go wild!
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    Prep Time

    15 minutes

    Cook Time

    45 minutes

    Serves

    8

    Ingredients

    • 1 large yellow onion, cubed
    • 6 ounces canned tomato paste
    • 2 packets of chili spices/ seasoning
    • 1-1/4 pounds ground turkey, 93% lean
    • 12 ounces canned crushed tomatoes
    • 15 ounces canned black beans
    • 3 tablespoons vegetable or olive oil
    • salt
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    Directions

    Step 1

    First, prep by opening up all cans and set them aside. Take the can of beans, drain liquid, and lightly rinse with cold water.

    Step 2

    Take onion and cut into cubes. Heat up a big pot on high heat with 1 tbsp oil. Add cubed onions. Cook on high heat and stir it around once in a while until onions are translucent and slightly browned on edges. Lower heat to medium.

    Step 3

    Add tomato paste and stir with onions. Cook until tomato paste is heated through.

    Step 4

    Push the tomato paste and onion mixture to the side of the pot. Add the other 2 tbsp of oil to the side of the pot without the mixture. Add your 2 spices/ seasoning packets (I used 1 "hot" chili spice packet and only "regular reduced sodium" chili spice packet). Stir the spices in the oil until well coated.

    Step 5

    Then mix everything in pot together until thoroughly combined. Finally, add your black beans and crushed tomatoes. Mix until thoroughly combined. Add salt to taste

    Step 6

    Now from this point on, there are two options: you can lower your heat to medium low and let the flavors meld together for a good 45 min or if you want to use your slow cooker, pour the mixture into the slow cooker on high for 20 min and then low for 30 min.

    Serving Suggestions

    For presentation, you have many options! There are so many options that I will make a list: - serve in a bowl with cheese, sour cream, green onions or regular onions - serve in a bowl with a side of cornbread - serve on top of a baked potato - serve on top of a hot dog - serve over pasta, rice, and quinoa - etc.