Sweet Italian Chili

This chili has a unique flavor. It is only slightly spicy (very kid friendly) and has an Italian and sweet taste to it. If you are looking for a standard tasting "chili" this is not it. It is very good in my opinion.
Recipe pair well with cornbread or over brown rice. Top with sour cream or Greek yogurt.
Utensils: 5 or 7 qt roaster (or MP5 or Crockpot)

INGREDIENTS

• 1 pound ground turkey
• 3⁄4 cup red bell peppers, chopped in small and large pieces
• 3⁄4 cup onions, processed, chopped in small and large pieces
• 3⁄4 cup celery, processed, chopped
• 2 cups water
• 12 ounces tomato paste (2- 6oz cans)
• 32 ounces kidney beans, 2- 16oz cans rinsed and drained
• 3/4 cup frozen corn, or one can of corn
• 1⁄2 cup parsley, chopped finely
• 2 teaspoons dried basil
• 1⁄2 teaspoon dried oregano
• 2 teaspoons salt
• 2 teaspoons ground cumin
• 2 teaspoons ground chili powder
• 1⁄8 teaspoon garlic powder
• dash of ground cloves
• dash of baking soda (when using home cooked beans. This reduces the potential for gas and bloating)

DIRECTIONS

1. Preheat roaster over medium heat. When several drops of water sprinkled on roaster skitter and dissipate, add ground beef, bell peppers, onions and celery. Sauté until meat is browned.
2. Add remaining ingredients, mix well to combine and cover.
3. When Vapo-Valve™ clicks steadily, turn heat to the point where the valve flutters every few
   seconds and simmer chili for 1 1⁄2 - 2 hours.
   Serve chili hot.

MP5 DIRECTIONS:

Set the temperature on the digital probe to 250°F/120°C. When Vapo-Valve™ clicks steadily, reduce temperature to 205°F/95°C and cook for approximately 1 hour.

CROCKPOT DIRECTIONS:

1. Cook ground turkey, bell peppers, onions and celery. Sauté in a skillet until browned.
2. Pour into a slow cooker.
3. Add remaining ingredients.
4. Cover and cook on low for 6-8 hours.

 

Original Recipe: http://recipes.saladmaster.com/recipe/sweet-italian-chili

 

Sweet Italian Chili Portions: 6
Food Groups		Amount Per Portion
Grains		0 ounce(s)
Whole Grains		0 ounce(s)
Refined Grains		0 ounce(s)
Vegetables		1¼ cup(s)
Dark Green		0 cup(s)
Red & Orange		½ cup(s)
Beans & Peas		¼ cup(s)
Starchy		¼ cup(s)
Other		¼ cup(s)
Fruits		0 cup(s)
Fruit Juice		0 cup(s)
Whole Fruit		0 cup(s)
Dairy		0 cup(s)
Milk & Yogurt		0 cup(s)
Cheese		0 cup(s)
Protein Foods		1½ ounce(s)
Seafood		0 ounce(s)
Meat, Poultry & Eggs		1½ ounce(s)
Nuts, Seeds & Soy		0 ounce(s)
Oils		0 teaspoon
Limits		Amount Per Portion
Total Calories		233 Calories
Empty Calories*		13 Calories
Solid Fats		13 Calories
Added Sugars		0 Calories
*Calories from food components such as added sugars and solid fats that provide little nutritional value.
Empty Calories are part of Total Calories.
Nutrients		Amount Per Portion
Protein		18 g
Carbohydrate		30 g
Dietary Fiber		8 g
Total Sugars		11 g
Added Sugars		0 g
Total Fat		6 g
Saturated Fat		1 g
Monounsaturated Fat		2 g
Polyunsaturated Fat		2 g
Linoleic Acid		1 g
α-Linolenic Acid		0.1 g
Omega 3 - EPA		0 mg
Omega 3 - DHA		11 mg
Cholesterol		38 mg
Minerals		Amount Per Portion
Calcium		56 mg
Potassium		1087 mg
Sodium		343 mg
Copper		412 µg
Iron		4 mg
Magnesium		69 mg
Phosphorus		223 mg
Selenium		18 µg
Zinc		2 mg
Vitamins		Amount Per Portion
Vitamin A		75 µg RAE
Vitamin B6		0.4 mg
Vitamin B12		0.1 µg
Vitamin C		35 mg
Vitamin D		0 µg
Vitamin E		3 mg AT
Vitamin K		15 µg
Folate		93 µg DFE
Thiamin		0.2 mg
Riboflavin		0.2 mg
Niacin		5 mg
Choline		75 mg
www.SuperTracker.usda.gov

Quiche

Utensils: 9" skillet 

Yield:4 servings

Ingredients

• 6 eggs 
• 1 large onion 
• 1 small can of diced black olives
• 2 tsp. water 
• Cheese
• Diced bell Pepper or frozen broccoli pieces
• Cubed ham
• 1 tomato diced 
• 1 cup Bisquick
• (you can choose any type of quiche you wanna make such as broccoli and Swiss or mushroom and onion.)

Instructions
Mix together. Put oil or small amount butter into skillet and pour above mixture into skillet. Season and cover. Set on medium heat for about 8 to 10 minutes and reduce to low for 10 minutes.

The pictures below included frozen bell peppers, ham, sliced olives, and cheddar cheese. Cheese was not topped but could be if you prefer.

Meal Replacement Bars

Recipe adapted from tastykitchen.com

Description

I tried this recipe and I was pleasantly satisfied. The taste was great. I used cinnamon, cocoa powder, and some allspice to my bars. The bar was not as strong/sturdy (it crumbled) so adding less milk may have helped. This is a basic outline that can be tweaked all over the place to fit your needs.

Serves 8

Ingredients

• 3 cups Old Fashioned Oats
• 1 Cup Of Crushed Nuts (I blended almond pieces in a coffee grounder)
• ⅔ cups Creamy or Chunky Peanut Butter
• ⅓ cups Honey
• 1 Tablespoon Vanilla Extract
• 1 teaspoon Salt
• 1 teaspoon Cinnamon Or Nutmeg Or Allspice Or Cocoa powder- as needed
• ½ cup Milk
• ½ cup Chocolate Chips Or Raisins (optional to mix in)
• ½ cup Chocolate Chips, Melted, For Drizzle (optional)
• ½ cup Butterscotch Chips (optional to mix in)

 

*I suggest mixing in a combination of butterscotch and chocolate chips and no chocolate drizzle. 

Preparation

1. In a medium-sized mixing bowl, combine the oats with crushed nuts. Set aside.
2. Into a microwaveable spouted container (like a glass measuring cup), add the peanut butter, honey and vanilla. Microwave for 30 seconds.
3. To the heated mixture, stir in the salt and any additional spice you’d like (cinnamon, nutmeg, etc.). 4. Add milk to the wet mixture and stir again.
5. If you’d like you can add sweetener of any sort to the mix. If you’ll be using chocolate, though, it’s probably unnecessary.
6. Use a spoon or your hands to evenly coat the oat mixture with the wet mixture. Pour the wet mixture over the oat mixture in the bowl and stir until evenly distributed. If you’d like, you can throw in raisins or chocolate chips at this point. You could probably increase the milk by a little bit if you needed to, depending on your ingredients.
7. Line a small baking dish with a piece of waxed paper large enough to come up and hang over all sides. (You can criss-cross two pieces if necessary.)
8. Mash the mixture down into the pan, being sure to evenly fill all corners. Continue mashing until the mixture is densely packed and even. (This is similar to making Rice Krispie Treats.)
9. Cover the baking dish and place in the refrigerator for 3 hours. (You can probably speed this up using the freezer, but make sure it is well covered to avoid humidity issues.)
10. When chilled, remove the pan from the fridge and use the waxed paper overhang to lift the rectangle out of the baking pan. It will come out as one big, pliable piece.
10. Use a large knife to cut the rectangle into 8 meal-sized or 16 snack-sized bars.
11. Keeping the bars on the waxed paper, you can melt chocolate chips to use for drizzling or dipping if you like, or you can leave the bars as they are.
11. Refrigerate uneaten bars in an airtight container. They will keep for several days this way. Or, for the sake of transportability, you can seal the bars in individual small sandwich bags in the refrigerator for grab-and-go ease.