Turkey and Bean Chili

Fall is here!  Chili is the perfect fall dinner and this recipe comes together in 20 minutes.  Serve this one-pot dinner with corn bread.  This recipe makes 6 – 1 cup servings.

What you’ll need:

  • 1 cup chopped red onion
  • 1  chopped poblano pepper (seeds removed)
  • 1 teaspoon minced garlic (about one clove)
  • 1 1/4 pounds ground turkey
  • 1 tablespoon chili powder
  • 2 tablespoons tomato paste
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (19 ounces) cannellini beans, rinsed and drained (or any white bean)
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 can (14 ounces) fat-free, lower-sodium chicken broth
  • 1/2 cup cilantro
  • 6 lime wedges
What you’ll do:
  • Heat a large saucepan over medium heat.
  • Add the red onion, pepper, garlic and ground turkey.  Cook for about 6 minutes or until the turkey is cooked through.  Stir frequently to crumble
  • Stir in chili powder, tomato paste, oregano, cumin, salt and pepper, beans, tomatoes and broth.  Bring to a boil.
  • Reduce the heat and simmer for 10 minutes.
  • Stir in the cilantro.  Serve with lime wedges.
Recipe and imagine from Cooking Light.
So what are you waiting for…Get dinner on the table!

Pan-Seared Salmon with Pineapple-Jalapeno Relish

This dish is spicy, fruity and tangy.  Leave out the jalapeno seeds for less spice.  Serve over rice.  This recipe makes 4 servings.

Pan-Seared Salmon with Pineapple-Jalapeno Relish Recipe

What you’ll need:

  • 2 cups chopped pineapple (canned will work!)
  • 1/4 cup finely chopped red onion
  • 1/4 cup finely chopped red bell pepper
  • 1 tablespoon lemon juice
  • 2 teaspoons sugar
  • 1 finely chopped jalapeno
  • 1/2 teaspoon salt
  • Cooking spray
  • 1 teaspoon chili powder
  • 1/4 teaspoon black pepper
  • 4 (6-ounce) salmon fillets
What you’ll do:
  • Combine the first 6 ingredients (through jalapeno) in a medium bowl; stir in 1/4 teaspoon salt.
  • Heat a large skillet over medium-high heat.  Coat with cooking spray.
  • Combine 1/4 teaspoon salt, chili powder and pepper in a small bowl.
  • Sprinkle over the fish.
  • Add fish to the pan, skin side up, cook for 4 minutes on each side.
  • Serve with the pineapple mixture.
Recipe and imagine from Cooking Light.
So what are you waiting for…Get dinner on the table!

Barbecue Bake

You probably have most of these ingredients in your cabinets already.  Throw this no-fuss dinner together and your kids will be begging for more.

What you’ll need:

  • 1 package refrigerated crescent rolls
  • 1 pound lean ground turkey (or lean ground beef)
  • 1 cup corn (frozen or canned)
  • 3/4 cup ketchup
  • 1/4 cup brown sugar
  • 3 tablespoons light Italian dressing
  • 2 teaspoons mustard
  • 1 teaspoon Worchestershire sauce
  • 3 ounces reduced-fat cream cheese
  • 1 1/2 cups shredded cheddar cheese
What you’ll do:
  • Preheat the oven to 375 degrees.
  • Open and unroll the crescent rolls.
  • Press the crescent rolls into the bottom of a greased/sprayed 9 x 13 baking dish and pinch the seams together so that you have one large sheet of dough covering the bottom of the dish.
  • Brown the ground turkey over medium heat.
  • In a bowl, combine the ketchup, brown sugar, Italian dressing, mustard and Worchestershire sauce.
  • Drain the beef and add the corn and sauce.  Stir to combine.
  • Microwave the cream cheese for about 15 seconds.  Spread on top of the crescent rolls.
  • Pour the meat mixture over the cream cheese layer and spread out evenly.
  • Sprinkle with the cheddar cheese and bake 15-20 minutes or until the crescent rolls are cooked and the cheese is melted.
Recipe and image from Buns In My Oven 
So what are you waiting for…Get dinner on the table!

Roasted Portabella and Goat Cheese Sammies

Keep dinner meatless tonight with this sandwich.  Serve with roasted asparagus.  Portabellas can be described as “meaty” and if you’re not sure whether or not you’re a fan, give them a try.  Roasting mushrooms brings about a whole different flavor.  If you can’t find goat cheese, use a spreadable herb cheese. This recipe makes 4 sandwiches.

What you’ll need:

  • 4 large portabella mushroom caps, stems and “gills” removed
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 4 tablespoons goat cheese
  • 4 whole-grain hamburger buns
  • dijon mustard
  • lettuce
What you’ll do:
  • Preheat your oven to 400 degrees and line a baking sheet with aluminum foil.
  • Rub each mushroom with olive oil on each side and sprinkle with salt.
  • Place gill-side up on the baking sheet and roast for 15 minutes, turning halfway through.
  • While the portabellas are roasting, toast your hamburger buns.  Spread with mustard and place a piece of lettuce on each.
  • When the mushrooms are cooked, spread with goat cheese and place in sandwich.
Image and recipe from www.eatliverun.com
So what are you waiting for…Get dinner on the table!

Spaghetti with Turkey Sausage and Zucchini

Serve this comforting dish with a side salad and crusty bread.  Makes 4 servings.  Dinner will be on the table in under 40 minutes.

What you’ll need:

  • 12 ounces spaghetti (uncooked)
  • 1 tablespoon plus 1 teaspoon olive oil
  • 1 pound Italian-style turkey sausage, casings removed
  • 1 pound zucchini (or summer squash), about 4 small, thinly sliced
  • 1 large onion, chopped
  • 4 garlic cloves, chopped
  • salt
  • pepper
  • 1/2 cup grated Parmesan (2 ounces)
  • 1/4 cup fresh oregano leaves
What you’ll do:
  • Cook the pasta according to package directions.
  • Reserve 1/2 cup pasta water, drain the pasta and return to the pot.
  • While the pasta is cooking, heat 1 teaspoon of the olive oil in a large skillet over medium-high heat.
  • Add the sausage and cook, breaking it up with a spoon, until browned, about 10-12 minutes.
  • Transfer the cooked sausage to a plate.
  • Reduce the heat to medium and add the remaining tablespoon of olive oil.
  • Add the zucchini, onion, garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper.
  • Cook, tossing occasionally, until the vegetables are very tender (about 15 to 18 minutes – turn down the heat if the vegetables start to darken in color).
  • Toss the pasta with the sausage, vegetables, Parmesan, oregano and 1/4 cup oregano and 1/4 cup of the reserved cooking water.  Add more of the cooking water if the pasta seems dry.
  • Serve with additional Parmesan, if desired.
Recipe and image from Real Simple.
So what are you waiting for…Get dinner on the table!

Fish Tacos with Cabbage Slaw

This recipe makes more slaw than you’ll need to top the tacos.  Serve the remaining slaw on the side with blacks beans seasoned with cumin and black pepper.   Not only are black beans full of fiber, but their also full of flavor.  This recipe serves 4 (2 tacos with 1 cup slaw each).

What you’ll need:

  • 4 cups thinly sliced cabbage (pre-mixed slaw)
  • 1 cup chopped plum tomato (or halved cherry tomatoes)
  • 1/3 cup thinly sliced green onions
  • 1/4 cup chopped cilantro
  • 2 tablespoons lime juice
  • 5 teaspoons olive oil
  • 1/2 teaspoon salt
  • 1 pound tilapia fillets
  • 1 teaspoon chili powder
  • 8 (6-inch) corn tortillas
What you’ll do:
  • Combine the cabbage, chopped tomatoes, green onions an cilantro in a large bowl.
  • Add the lime juice, 1 tablespoon olive oil and 1/4 teaspoon salt.  Toss and set aside.
  • Heat 2 teaspoons olive oil in a large skillet over medium-high heat.
  • Sprinkle the fish with chili powder and 1/4 teaspoon salt.
  • Add fish to pan; cook 3 minutes on each side or until fish flakes when tested with a fork.
  • Remove fish from heat and cut into bite-sized pieces.
  • Warm tortillas according to package direction.
  • Spoon about 1/4 cup cabbage slaw down the center of each tortilla.
  • Divide fish evenly among the tortillas, fold in half.
  • Serve with the remaining cabbage slaw and black beans, if desired.
Recipe and image from Cooking Light.
So what are you waiting for…Get dinner on the table!

Hearty Multigrain Snack

This sweet and salty snack mix is perfect for lunch boxes or an afternoon snack when paired with fruit.  A serving size is 1/2 a cup.

What you’ll need:

  •  1 egg white
  • 1/4 teaspoon salt
  • 1/3 cup packed brown sugar
  • 1 teaspoon cinnamon
  • 3 cups multi-grain cheerios
  • 1/3 cup chopped pecans (or nut/seed of your choice)
What you’ll do:
  • Preheat oven to 300 degrees.
  • Spray baking sheet with Pam.
  • In a large bowl, beat the egg white on high speed until foamy; beat in salt.
  • Gradually beat in the brown sugar until thick and glossy.
  • Gently stir in the cinnamon, cereal and pecans (or other nut/seed) until coated.
  • Spread out thinly on baking sheet.
  • Bake 12 to 15 minutes or until set.
  • Immediately remove from baking sheet (so it doesn’t burn) and pour onto a cool surface (another baking sheet).
  • Cool about 30 minutes.
  • Break into pieces and serve.  Store mix in an airtight container.
Recipe and photo from Eat Better America.
So what are you waiting for…Get dinner on the table!