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.