1 1/2 cups chopped onions
2 cloves minced garlic
1 jalepeno pepper minced (I take out the seeds and ribs so it is not too hot)
1 can (4 oz) chopped mild green chilies
1 tsp ground cumin
1/2 tsp oregano
1/4 tsp cayenne pepper
1/4 tsp salt
1 c chicken broth
1 can white kidney beans (I add 1-2 cans of any white bean I want)
2 cups cooked turkey or chicken (cubed or shredded)
cilantro and monterey jack cheese
Saute onions and garlic in olive oil over med. heat until onion is tender. Add jalepeno, chilies, cumin, oregano, cayenne pepper, beans, broth and meat. Bring to a boil. Reduce heat and simmer 20-25 minutes. Stire in cilantro and sprinke with cheese on top when chili is done.
*As a note, I usually double this recipe and like triple the broth and even add water. I just add liquid until I like the consistency. I don't make this as an exact science. You can add more or less meat, beans or liquid. I completely leave out the cilantro because I don't like it. And then I cook it as long as I need it to stay warm, anywhere from 30 minutes to even an hour and a half. You may need to just add more liquid if you do this. Enjoy!!!!
Showing posts with label Turkey. Show all posts
Showing posts with label Turkey. Show all posts
Saturday, February 2, 2008
Saturday, January 5, 2008
Turkey Primavera
Turkey Primavera
(great for using up leftover turkey from the holidays)
1 C uncooked penne pasta
8 fresh asparagus spears, trimmed and cut into 1-inch pieces
2/3 C sliced carrots
3 T butter
4 large fresh mushrooms, sliced
1/2 C chopped zucchini
1 1/2 C shredded cooked turkey (or chicken)
1 medium tomato, chopped
1 envelope Italian salad dressing mix
1 C heavy whipping cream
1/4 C grated Parmesan cheese
Cook pasta according to package instructions. Meanwhile, in a large skillet, saute asparagus and carrot in butter for 3 minutes. Add the mushrooms, yellow squash and zucchini; saute until crisp-tender.Stir in the turkey, tomato, dressing mix and cream. Bring to a boil; cook and stir for 2 minutes. Drain pasta; add to vegetable mixture and toss to combine. Sprinkle with Parmesan cheese and toss again.
Yield: 4 servings
From "Taste of Home" Recipes Dec. & Jan. 2008
(great for using up leftover turkey from the holidays)
1 C uncooked penne pasta
8 fresh asparagus spears, trimmed and cut into 1-inch pieces
2/3 C sliced carrots
3 T butter
4 large fresh mushrooms, sliced
1/2 C chopped zucchini
1 1/2 C shredded cooked turkey (or chicken)
1 medium tomato, chopped
1 envelope Italian salad dressing mix
1 C heavy whipping cream
1/4 C grated Parmesan cheese
Cook pasta according to package instructions. Meanwhile, in a large skillet, saute asparagus and carrot in butter for 3 minutes. Add the mushrooms, yellow squash and zucchini; saute until crisp-tender.Stir in the turkey, tomato, dressing mix and cream. Bring to a boil; cook and stir for 2 minutes. Drain pasta; add to vegetable mixture and toss to combine. Sprinkle with Parmesan cheese and toss again.
Yield: 4 servings
From "Taste of Home" Recipes Dec. & Jan. 2008
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