YUMMY HUBBY DIP

This dip is my hubby's favorite!  It has 3 ingredients and takes very little time to make it.

Serve with chips, crackers, or bread.

Yummy Hubby Dip

Ground Turkey, Beef, or Chicken

Tomato Sauce or Petite Diced Tomatoes

Cream Cheese (I use the 50% less fat)

Brown/cook the meat in a skillet over medium heat.

Add the tomato sauce/diced tomatoes and simmer for at least 10 min.

Add salt and pepper to taste.

Turn off heat and add cream cheese.

Mix well and serve with chips, crackers, or bread.

There are no measurements listed because you can make the dip how you wish - more meat makes it thicker, more tomato makes it thinner, more cheese makes it cheesier.  You decide...

CHUNKY MILD TURKEY CHILI

My hubby likes to have bread-less suppers as much as possible.  

This is one of the things I like to make to satisfy his appetite without the need for bread.

I make it mild so that my 11-month-old can eat it too. ;)

CHUNKY MILD TURKEY CHILI

serves 2

2 tablespoons olive oil

1/2 medium onion, diced

2 strips bacon

2 turkey burger patties (1/2 pound ground turkey)

3/4 cup - 1 cup red wine (I used Chianti)

1 can diced tomatoes

1 can pinto beans

salt and pepper 

red pepper or chili powder (if desired)

tomato sauce (if desire thinner chili)

Over medium heat, cook he onion and bacon in the olive oil. 

When the onion starts to turn clear, add the turkey meat and cook until no longer pink, breaking up the meat into small pieces with a wooden spoon as it cooks.

Add the red wine and cook for about 5 minutes.

Add the tomatoes and pinto beans WITH the juices.

Add salt, pepper, and red pepper (if desired) or chili powder (if desired).

Add tomato sauce if desire thinner chili.

Simmer over low heat for at least 30 minutes, stirring occasionally.  

If you simmer it longer, the flavors will meld together even more.

Serve alone or with bread or crackers or tortilla chips and/or cheese on top.

DIG IN!

TURKEY STUFFED PEPPERS

This was our family supper tonight.  I had a slight bit of filling leftover, so my 11-month-old ate that for her meal.  I adapted this recipe from skinnytaste.com.

1 cup cooked rice

1 1/2 tablespoons olive oil

1/2 medium onion, diced finely

2 boneless/skinless turkey breasts cut into small pieces

1 1/2 teaspoons creole seasoning

salt to taste

1/4 cup white wine

1 1/2 cups chicken broth

2 small tomatoes, diced finely

1/2 teaspoon dried basil

1/4 cup parmesan cheese + more for garnish if desired

2 large sweet bell peppers (I used 1 yellow & 1 red)

Heat oven to 400°.

Cook the 1 cup of rice. I cooked it in chicken broth for more flavor added.

In a medium saucepan, pour 2 turns of olive oil over a medium heat.

Add onion to the pan and saute about 2 minutes until it starts to turn translucent.

Add turkey pieces, creole seasoning, and salt. Saute until the outside of the turkey is cooked.

Add the white wine and 3/4 cup of the chicken broth. Cook about 2 minutes.

Add the diced tomatoes and basil and simmer until all of the liquid is absorbed (about 5-10 minutes).

Turn off the heat and stir in the cooked rice and parmesan cheese.

Season with more salt to taste.

Wash and cut the bell peppers in half lengthwise. Remove all seeds.

Place the peppers in a baking dish.

Spoon the meat mixture into each pepper half and fill it with as much as you can.

Pour the remaining 3/4 of the chicken broth on the bottom of the pan.

Cover tight with aluminum foil and bake for about 35 minutes or until the peppers are soft.

Top with extra parmesan cheese (if desired).

DIG IN!