Cranberry Turkey Chili

shared by Patty H.  (saw this is a magazine; it is absolutely delicious)

Ingredients:

1 T. butter

2/3 cup diced white onion

3 cups cooked, chopped turkey

3 cups tomato sauce

3/4 cup salsa

1 can whole cranberry sauce

1 T. chili powder (recipe called for 3 ½ T. )

1/8 tsp. garlic powder (recipe called for 1/2 tsp. garlic salt)

1 can white kidney beans, drained and rinsed

1 can black beans, drained and rinsed

sour cream for serving

cilantro for serving

Directions:

1.      In a large saucepan over medium heat, add butter and onion.  Cook, while stirring, until onion is translucent

2.      Add turkey and stir to combine.

3.      Stir in tomato sauce, salsa, cranberry sauce, chili powder, garlic powder, white beans and black beans.  Mix well.  Bring to a boil.

4.      Reduce heat to low and cover.  Cook 1 hour, stirring occasionally.  Remove from heat.

5.      Top each bowl with a dollop of sour cream and cilantro as desired.

Serves 6

Poppy Seed, Chicken and Grape Salad

shared by Patty H.  (took this to our family 4th of July meal and it was very good; didn't add the chicken)

Ingredients

10 oz. bow tie pasta (about 4 cups cooked / 2 cups dry)

2 cups cooked and cooled, diced chicken breasts (if using this as a main course)

12 oz. red grapes halved (about 2 cups)

1 cup diced celery

3/4 cup sliced almonds

1/2 cup sliced green onion tops (green portion only)

1/3 cup dried cranberries

Dressing

    1/2 cup fat free plain Greek Yogurt

    1/2 cup full fat mayonnaise

    3 T. white wine vinegar or apple cider vinegar

    3 T. honey

    2 T. granulated sugar

    1 T. poppy seeds

    1/2 tsp salt then more to taste

Instructions

1.     Cook pasta to al dente in salted boiling water according to directions on package. Drain then rinse with cold water and let drain completely. Set aside and let cool.

2.     For the dressing: In a mixing bowl whisk together Greek yogurt, mayonnaise, vinegar, honey, sugar, poppy seeds and 1/2 salt.

3.     Add drained pasta to a salad bowl. Add in chicken, grapes, celery, almonds, green onions and cranberries then pour dressing over top and toss to evenly coat. Season with more salt to taste and toss. Chill at least 30 minutes (and up to 1 day) before serving (this allows some time for the pasta to absorb the dressing and time for the flavors to meld). Serve chilled.

Patty's Lentil Soup

shared by Patty H.  (This is my version of bits and pieces of other lentil soup recipes.  The coriander gives is a wonderful flavor and is our favorite.)

Ingredients

3 strips (3 ounces) bacon, cut into 1/2-inch pieces

1 large onion, chopped

1-14.5 oz. can sliced carrots, drained (take a long knife and cut them up in the can)

1-14.5 oz. can diced tomatoes with juice

½ tsp. garlic powder

1 cup lentils, picked over and rinsed

1/2 teaspoon coriander

2 cans (14 1/2 ounces each) reduced-sodium chicken broth (3 1/2 cups)

1 cup water

1 tablespoon red-wine vinegar

1 ½ tsp. Kosher salt

¼ to ½ tsp. coarse ground pepper

½ T. dried parsley

Directions

1.     In a Dutch oven (or other 5-quart pot with a tight-fitting lid), cook bacon over medium-low heat until browned and crisp, 8 to 10 minutes. Pour off all but 1 tablespoon fat. (I use 1 T. butter or 1 T. olive oil because I use pre-cooked bacon that doesn’t have fat)

2.     Add onion and garlic powder and cook until onions are translucent

3.     Add lentils, coriander, broth, vinegar, salt and pepper 1 cup water. Bring to a boil; reduce to a simmer. Cover; cook until lentils are tender, 30 to 45 minutes.