Pumpkin Turkey Chili
recipe adapted from LoveandOliveOil.com

Ingredients

• 2 tbs. canola oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 medium sweet potato, cut into 1/2 inch cubes
• 2 large cloves garlic, minced
• 1 pound ground turkey
• 1 (28 ounce) can diced tomatoes
• 1 (14.5 ounce) can red kidney beans
• 2 cups (1 14.5 ounce can) pumpkin puree
• 1 can chicken or vegetable broth
• 2 tbs. chili powder
• 2 tsp. cumin
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 tsp. ground red pepper
• 3 tbs. hot sauce

Directions

1. Heat oil in a large skillet or Dutch oven over medium-high heat. Saute the onion, bell pepper, sweet potato, and garlic until tender, about 15 minutes.
   
2. Meanwhile in a separate skillet, brown ground turkey and drain. Add turkey to sauteed vegetable mixture. Stir in canned tomatoes, beans, pumpkin, and broth. Season with chili powder, cumin, pepper, salt, red pepper and hot sauce.
3. Reduce heat and simmer for 1 hour. Serves 6.

My helper in his new apron..."Real Men Wear Aprons"

Simmering Chili...

Almost done...

Let's eat!

Sweet Potato Souffles

Ingredients

• 4 medium sweet potatoes, peeled and cubed
• 2 cups almond milk
• 2 tbs. maple syrup
• 1 tbs. honey
• 1 tbs. EVOO
• 1/2 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/2 tsp. salt

Directions

1. Place potatoes in large dutch oven and cover with water. Bring to a boil and reduce heat to medium and simmer for 30 minutes or until tender. Drain and set aside.
2. Heat remaining ingredients in same dutch oven over medium heat. Add potatoes and mash well until all ingredients are blended. Allow to mashed potatoes to thicken. Transfer to ramekins and heat in 300 degree oven for 15 to 20 minutes. Serves 4.
   

Cranberry Pork Chops
recipe adapted from Taste of Home

Ingredients

• 6 bone-in pork loin chops
• 1 can (14 ounces) jellied cranberry sauce
• 1/2 c. cranberry or apple juice
• 2 tbs. Dijon mustard
• 2 tbs. cornstarch
• 1/4 cup cold water
• salt and pepper
  

Directions

1. Season pork chops with salt and pepper. Place pork chops in a 3-qt. slow cooker. In a small bowl, combine the cranberry sauce, juice, and mustard until smooth; pour over chops. Cover and cook on low for 7-8 hours or until meat is tender. Remove chops; keep warm.
2. In a small saucepan, combine cornstarch and cold water until smooth; gradually stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chops. Serves 6.

Tuscan Chicken
recipe adapted from Rachael Ray

Ingredients

• 3 lbs. boneless, skinless chicken thighs, cut in half
  
• Salt and pepper
• 2 tbs. EVOO
• 4 cloves garlic, minced
  
• 2 tbs. white wine vinegar
• 1 onion, chopped
• 4 sprigs fresh rosemary, finely chopped
• 1 1/2 tbs. brown rice flour
• 3/4 c. dry white wine
• 1 1/2 c. beef broth

Directions

1. Heat a large, deep skillet over medium high heat. Season chicken with salt and pepper. Add 2 tbs. EVOO, and chicken pieces.
2. Brown chicken 5 minutes on each side and remove from pan. Add vinegar to the pan. Let it cook off.
3. Add garlic, onion, and rosemary to the pan and cook 2 minutes, add flour and cook 1 minute more. Whisk in wine, reduce 1 minute. Whisk in broth and bring liquids up to a bubble. Return chicken to the pan and simmer over moderate heat 10 to 15 minutes to finish cooking chicken through. Serves 6.
   

Garlic Mashed Potatoes

Ingredients

• 4 lbs. potatoes, white or gold, diced
  
• 2 tbs. EVOO
• 4 cloves garlic, mined
• 1/3 c. of beef or chicken broth, whatever you have on hand
• 3 c. almond milk
• 3 tsp. salt
• 1 tsp. black pepper

Directions

1. In large pot cover potatoes with cold water. Bring to a boil and cook for 25 minutes or until tender. Drain potatoes and set aside.
   
2. In same pot add EVOO and heat over medium heat. Add garlic and cook until fragrant. Add broth, milk, salt and pepper and heat through. Then add potatoes and mash until blended. Serves 10.
   

Fish and Chips

Ingredients

For the fish:

• 1 lb. Tilapia (4 fillets)
• 1 tsp. seasoning salt
• freshly ground black pepper
• canola oil spray
• lemon juice

For the chips:

• 1 ½ lbs. red potatoes, thinly sliced
• 1 ½ tbs. canola oil
• 1 tsp. cumin
• 1 tsp. paprika
• ½ tsp. ground red pepper
• ½ tsp. ground black pepper
• ¾ tsp. seasoning salt
• Hot sauce to taste

Directions

1. Rub each fish fillet with ¼ tsp. of seasoning salt and sprinkle liberally with freshly ground black pepper and spray with canola oil. Grill over medium heat 8 minutes, flipping once. Sprinkle with lemon juice and serve.
   
2. Toss potatoes in spices and oil. Roast in 400 degree oven for 30 to 35 minutes, or until crispy. Sprinkle with hot sauce and serve. Serves 2.
   

Turkey & Wild Mushroom Meatloaf
recipe adapted from Rachael Ray

Ingredients

Note: clean mushrooms with a damp cloth. Do not run directly under water.

• 2 tbs. EVOO, divided
  
• 1-6oz. package whole mushrooms, diced
  
• 1/2 Vidalia onion, chopped
• Salt and pepper
• 1 1/3 pounds ground turkey, the average weight of 1 package
• 3 or 4 sprigs fresh sage, leaves chopped, about 2 tablespoons
• 1 tablespoon Worcestershire sauce
• 1/2 cup GF bread crumbs
• 1 egg, beaten
• 1 tbs. EVOO
  
• 2 tablespoons brown rice flour
• 2 cups chicken broth
• 1 teaspoon poultry seasoning

Directions

1. Heat a nonstick skillet over medium high heat. Add 1 tbs. oil. Add chopped mushrooms and onion and season with salt and pepper. Saute mushrooms 5 or 6 minutes until dark and tender. Remove from heat. Transfer mushrooms to a bowl and return pan to stove top to preheat to cook patties.
2. Add turkey to the mushroom mixture. Make a well in the center of the meat. Add sage, Worcestershire sauce, bread crumbs and beaten egg and season with salt and pepper. Mix turkey meat loaf. Divide meat loaf mixture into 4 equal parts by scoring the meat before you form patties. Form 4 equal oval patties 1 inch thick. Add 1 tbs. of EVOO to pan and arrange patties in the skillet. Cook 8 minutes on each side and transfer to a serving plate or individual dinner plates. Return pan to heat and add 1 tbs. EVOO. Once oil has heated through, whisk in flour and cook 30 seconds. Whisk in broth and season gravy with poultry seasoning, salt and pepper, to taste. Simmer gravy until it reaches desired thickness, and pour over patties, reserving a little to pass at the table.

Roasted Sweet Potatoes and Butternut Squash

Ingredients

• 3 medium sweet potatoes, peeled and cut into 1-in. cubes
• 1 medium butternut squash, peeled, seeded and cut into 1-in. cubes
• 2 tbs. EVOO
• 2 tbs. honey
• 1 tbs. maple syrup
• 1 tsp. kosher salt, plus more for sprinkling

Directions

1. Whisk together EVOO, honey, and maple syrup. Toss sweet potatoes and squash in mixture. Spread vegetables onto roasting sheet. Sprinkle with 1 tsp. of kosher salt.
2. Roast at 400 degrees for 45 minutes, flipping once. Before serving sprinkle with additional kosher salt to taste. Serves 6.
   

Grilled Salmon

Ingredients

• 2 (6-8 oz.) Salmon fillets
• 2 tsp. EVOO
  
• 2 tsp. lemon juice
• salt and freshly ground black pepper

Directions

1. Preheat George Foreman grill with medium heat.
   
2. Brush salmon with EVOO and lemon juice. Sprinkle fish with salt and pepper.
3. Place fish on grill and cook for 4 to 5 minutes with lid closed, or until brown crust forms. Lift cover and cook an additional 5 minutes. Serves 2.
   

Grilled Portobello Mushrooms and Zucchini

Ingredients

• 6 oz. portobello mushrooms sliced (3 whole)
• 1 zucchini, sliced to same thickness of mushrooms
• 1 tbs. EVOO
• 2 tbs Worcestershire sauce
• 1/2 tsp. garlic powder
  
• salt and freshly ground black pepper

Directions

1. Spray grill pan with oil and preheat over medium heat.
   
2. Mix together EVOO, Worcestershire sauce, and garlic powder. Brush mixture onto vegetables and sprinkle with salt and pepper.
   
3. Grill mushrooms for 12 minutes, flipping once and zucchini for 20 minutes, flipping once. Serves 2 to 3.
   

Pork Chops Pizzaiola
recipe courtesy of Rachael Ray

Ingredients

• 4 (1 1/2-inch thick) bone-in porkchops
• Kosher salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 large clove garlic, crushed
• 1 teaspoon fennel seed (I omitted this.)
  
• 1 medium onion, chopped
• 1 teaspoon crushed red pepper flakes
• 2 sprigs fresh oregano, leaves chopped, or 1 teaspoon dried oregano
• 1/4 cup tomato paste
• 1 cup red wine
• 2 cups chicken stock
  

Directions

1. Season chops with salt and pepper. Heat the extra-virgin olive oil in large skillet over medium-high heat. Add the crushed garlic and stir it around to flavor the oil. Add in the chops and caramelize on both sides, 2 to 3 minutes per side. Remove the chops to a plate and reserve. Stir in the fennel seed, onions, red pepper flakes, and oregano. Reduce the heat and cook for 7 to 8 minutes.

2. Add the tomato paste, and cook for 1 minute, then add the wine, and cook for another minute. Stir in the stock and combine well. Slide the chops back into the pan, cover and simmer to finish cooking the chops, about 5 to 6 minutes. Arrange the chops and sauce on a serving platter and serve.

Garlic Spinach

Ingredients

• l lb. frozen cut-leaf spinach
• 1 tbs. EVOO
• 3 large cloves of garlic, minced
• 3/4 tsp. salt
• 1/2 freshly ground pepper
• 1 tbs. lemon juice

Directions

1. Heat EVOO in large pot over medium heat. Add garlic and cook for 30 seconds, or until fragrant. Then add spinach, lemon juice, salt, and pepper. If necessary add a few tablespoons of water. Stir and reduce heat. Cover and allow to cook for 20 minutes. Serves 4.
   

Sauteed White Beans
recipe courtesy of Melissa d'Arabian

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1/2 white or yellow onion, finely chopped
• Kosher salt
  
• 1 clove garlic, minced
• 1 teaspoon ground cumin
• 1/2 cup white wine
• 1 1/2 cups cooked navy beans
• 2 tablespoons chopped fresh oregano leaves (or 2 teaspoons dried)
• Freshly ground black pepper

Directions

1. In a small pan, over medium heat, add the oil. When the oil is hot add the onion with a pinch of salt and saute until soft, about 5 minutes. Add the garlic and cumin and cook until fragrant, about 2 minutes. Raise the heat and add the white wine. Cook until the wine has reduced by half. Stir in the beans and oregano and season with salt and pepper, to taste. Cook gently for 15 minutes. Transfer to a serving bowl and serve.

Flounder Cakes

Ingredients

• 1 lb. flounder fillets
• 2 tbs. mayonnaise
  
• 1 egg
• 1 Vidalia onion, chopped
  
• 1 garlic clove
• 1/2 GF breadcrumbs
  
• 1 tbs. lemon juice
  
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. paprika
• 3 tbs. peanut oil
  

Directions

1. Pulse fish, mayonnaise, egg, onion, garlic, breadcrumbs, lemon juice, salt, pepper, and paprika in food processor until combined.
   
2. Form into 8 to 10 small patties. Allow to chill in refrigerator for at least 30 minutes.
3. Heat oil in nonstick skillet over medium high heat. Cook the patties for about 7 minutes per side, flipping once brown edges have formed. Serves 4.
   

Honey Dijon Red Potato Salad

Ingredients

• 2 to 2 1/2-pounds small red skin potatoes, quartered
• 2 tsp. salt, divided
• 3/4 tsp. freshly ground black pepper
  
• 1/4 cup honey
• 1/4 cup dijon mustard
  
• 2 tablespoons cider vinegar
• 1/4 c. EVOO
  
• 1 green bell pepper, diced
  
• 1 yellow bell pepper, diced
  
• 1 Vidalia onion, diced

Directions

1. Cover potatoes with cold water, bring to a boil and salt the water with 1 1/2 tsp of salt. Boil potatoes until just tender, 12 to 15 minutes. Drain.
   

2. Meanwhile, combine the honey, Dijon, pepper, remaining salt, and vinegar in a bowl then slowly whisk in the olive oil. To the bowl add the peppers, onions, and hot potatoes. Using a wooden spoon break up the potatoes into large chunks. Toss the potatoes and serve. Serves 4.
   

Roasted Squash and Zucchini

Ingredients

• 5 small yellow squash, largely diced
• 3 zucchini, largely diced
• 2 tbs. EVOO
• 1 tsp. kosher salt
• 1/2 tsp. ground black pepper

Directions

1. Preheat oven to 425 degrees.
2. Toss together squash, zucchini, EVOO, salt, and pepper. Spread on large roasting sheet and cook for 30 minutes. Serves 4.
   

Grilled Peppers & Onions

Ingredients

• 3 bell peppers (any color combination), thinly sliced
  
• 3 Vidalia onions, thinly sliced
  
• 2 tbs. EVOO
• 1 tsp. kosher salt
• 1/2 tsp. ground black pepper

Directions

1. Preheat gas grill over medium heat.
   
2. Toss together peppers, onions, EVOO, salt, and pepper. Place vegetables in grill basket and cook for 30 to 45 minutes, or until vegetables begin to caramelize.

Mustard Lime Chicken
recipe courtesy of elanaspantry

Ingredients

• 1 lb skinless, boneless chicken breasts
• ½ cup fresh lime juice
• ½ cup fresh cilantro, chopped
• ¼ cup dijon mustard
• 1 tablespoon EVOO
  
• 1 tablespoon chili powder
• ½ tsp celtic sea salt
  
• ½ tsp pepper

Directions

1. Combine lime juice, cilantro, mustard, olive oil, chili, salt and pepper in a food processor
2. Pulse until ingredients are well combined
3. Rinse chicken breasts, pat dry and place in a 7 x 11 inch pyrex baking dish
4. Pour marinade over chicken, cover and refrigerate for at least 15 minutes or up to 6 hours
5. Heat grill and cook chicken for 5-7 minutes per side until browned and cooked in the center. Serves 2.
   

Grilled Potatoes

Ingredients

• 3 lbs. gold potatoes, diced
• 2 tbs. EVOO
  
• 1/2 tsp. ground cumin
• 1/2 tsp. coriander
• 1/2 tsp. paprika
• 1/2 tsp. chili powder
• 1/2 tsp. allspice
• 1/2 freshly ground black pepper
• 1/2 tsp. dried thyme
• 1 1/2 tsp. salt

Directions

1. Toss potatoes in EVOO and spices. Grill potatoes in a large foil packet over medium heat for 45 minutes, or until tender. Do not stir the potatoes; this allows a brown, crisp edge to form.
   

Spicy Southwestern Chili

Ingredients

• 1 pound ground beef
• 1 tbs. canola oil
  
• 1 onion, chopped
• 5 cloves garlic, minced
  
• 1 can black beans, with liquid
• 1 can pinto beans with liquid
• 1 (16 oz.) jar salsa
• 1 (8 ounce) can tomato sauce
• 1 cup water
• 2 (14.5 ounce) cans peeled and diced tomatoes with chiles
• 2 tablespoons chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon dried oregano
• 2 teaspoons paprika
• 2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Directions

1. In large dutch oven over medium heat brown the ground beef. Drain the beef and set aside.
   
2. In the same dutch oven heat the oil over medium heat. Add the onion and garlic and cook for 10 minutes, or until tender. Return drained beef to the pan. Add all spices to the beef and onion mixture and stir.
   
3. Next add beans, salsa, tomato sauce, water, and tomatoes. Bring to a boil and reduce heat to low. Allow to simmer for 2 hours.
   

Sheperd's Pie
recipe adapted from Ellie Kreiger

Ingredients

• 1 1/2 pounds lean ground beef (90 percent lean or higher)
• 2 cloves garlic, minced
• 1 tbs. EVOO
• 2 medium onions, chopped (about 3 cups)
• 3 medium carrots, diced (about 1 1/2 cups)
• 1/2 pound white mushrooms, sliced
• 2 teaspoons chopped fresh thyme leaves or 1 teaspoon dried
• 2 tablespoons brown rice flour
• 1 cup low-sodium beef broth
• 2 teaspoon salt, divided
• 1 Freshly ground black pepper, divided
• 1 cup frozen peas
• 2 lbs. Yukon gold or creamery potatoes
• 1 1/2 c. almond milk
• 2 tbs. EVOO
• 1 tsp. garlic powder

Directions

1. In a large nonstick skillet cook the meat and garlic over medium heat, stirring occasionally, until brown, about 5 minutes. Transfer the meat to a plate. Drain any fat remaining in the skillet.
2. Heat the oil in the skillet over a medium heat. Add the onions and carrots and cook, covered, until the vegetables begin to soften, about 8 minutes. Raise the heat to moderately-high. Add the mushrooms and thyme and cook, uncovered and stirring occasionally, until the mushrooms are soft and their liquid has evaporated, about 8 minutes longer. Return the meat to the pan. Add the flour and cook, stirring, for 2 minutes. Stir in the broth, 1 teaspoon of the salt and 1/2 teaspoon of pepper and bring to a simmer being sure to scrape up any brown bits from the bottom of the pan. Stir in the peas. Pour the mixture into a 12-cup shallow baking dish (about 11 by 9 inches).
3. Preheat the oven to 350 degrees F. Scrub the potatoes and cut into 2-inch pieces. Arrange the potatoes in a steamer basket, and steam for 25 minutes or until potatoes are tender. Mash the potatoes with a potato masher until smooth. Heat the milk, EVOO, garlic powder, the remaining 1 teaspoon of salt and 1/2 of pepper and stir into the potato mixture.
4. Spread the potato mixture on top of the meat and bake until heated through, about 25 minutes.

Roasted Vegetables

Ingredients

• 1/2 lb. baby carrots
• 1 yellow squash
  
• 1 zucchini
  
• 1 Vidalia onion
  
• 2 green peppers
  
• 4 red peppers
  
• 3 tbs. EVOO
• 1 tsp. kosher salt
• 1/2 tsp. black pepper

Directions

1. Preheat oven to 400 degrees. Chop all vegetables into large chunks (excluding carrots) so that all are roughly the same size. Toss in EVOO, salt and pepper. Spread onto large sheet pan and roast for 30 minutes.