Three-Bean Turkey Chili - Hearty Meal Solution #1

Wow . . . my next meal solution kit arrived this past month.  It has lots of good recipes.  So, today was a depressing weather day so what better way to have a healthy meal but a bowl of chili.  This chili is so easy to make.  I did a couple of substitutions and  you can too.  We are not crazy about tomatoes in our chili so I used only 1 can of regular diced tomatoes (should have added another can of beans).  I also did not have enough cans of tomato sauce so I used a can of tomato paste with water.  I did not use chili powder as there was enough seasoning already  (hubby does not like real spicy meals).


Ingredients:

1 Tbsp Roasted Garlic Infused Oil
1 lb ground turkey
2 tsp Garlic Pepper Seasoning
28 oz can diced tomatoes with green chiles, undrained
15 oz can garbanzo beans, rinsed and drained
15 oz can red kidney beans, rinsed and drained
15 oz can black beans rinsed and drained
15 oz can tomato sauce
1 pkt Red Bell Pepper Hummus Mix
1-2 Tbsp chili powder (optional)

Instructions:  


Heat oil in a large saucepan over medium-high heat.  Add next 3 ingredients; cook until turkey is browned and no longer pink.  Combine remaining ingredients; reduce heat and simmer for 30 minutes.  Makes 6 servings.  Serve with garlic cheese bread.

Tip:  Feel free to substitute your family's favorite beans.

Make Ahead & Freeze:  Combine first 3 ingredients in a gallon resealable freezer bag.  Place remaining ingredients in a gallon resealable freezer bag.  Seal bags, label and freeze.  Thaw completely and prepare as directed above.

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Sriracha Shrimp Noodles - Savory Meal Collection #10

 

This is so delicious - very Asian type meal.  A little spicy (even when I cut the sauce with water - half sauce/half water).  My husband doesn't care for shrimp so I used chicken breast instead.  This is  a quick meal to fix - took only about 15 minutes.  Instead of vegetable oil, I used Tastefully Simple's Roasted Garlic Infused Oil.

Ingredients: 

2 - 3 oz pkg. ramen noodles

2 Tbsp vegetable oil

1 lb raw shrimp, peeled and deveined

16 oz frozen sugar snap pea stir fry blend (snap peas, carrots, onions, mushrooms)

2/3 cup Ginger Orange Sriracha Sauce

3 green onions, sliced.

Instructions:

Fill large saucepan with water; bring to a boil.  Add ramen noodles (discard seasoning packet); cook 3-4 minutes or until desired doneness.  Drain and keep warm.  Meanwhile, heat oil in large skillet over medium-high heat.  Add shrimp and cook until pink, about 2-3 minutes.  Add

vegetables and continue stir-frying until heated through.  Add Ginger Orange Sriracha Sauce, green onions and ramen noodles; toss to coat.  Continue stir-frying until heated through.  Makes 4 servings

Substitution ideas:  Like I said, if you don't care for shrimp (or have allergies), you can substitute almost any other type of meat.  Just cut it up into small pieces for stir-frying.