Turkey burger pie pictures

Here are some pictures of my Turkey Burger Pie! I'm kind of proud of it because I didn't burn it.

It was not a hit, I admit. It was lacking something or a few things. I added a few tablespoons of salsa and some seasoning but it still didn't have enough taste. IF I were to make this again, and I probably won't, I'd add more salsa, more cheese, and more seasoning.

Turkey Burger Pie

How easy could this be? And I even have all the ingredients on hand!

• 1 pound lean ground turkey
• 1 cup chopped onion
• 1 cup shredded reduced-fat Cheddar cheese
• 1/2 cup egg substitute
• 1 cup fat-free milk
• 1/2 cup reduced-fat biscuit/baking mix
• 
  
• In a skillet over medium heat, cook turkey and onion until meat is no longer pink; drain. Transfer to a 9-in. pie plate coated with nonstick cooking spray. Sprinkle with cheese. In a bowl, combine egg substitute, milk and baking mix; mix well. Pour over cheese. Bake at 400 degrees F for 20-25 minutes or until golden brown and a knife inserted near the center comes out clean.

Vegetable Pizza

How easy could this be? From Campbell's Meal Mail, gotta love those!

Garden Vegetable Pizza

1 pkg. (10 ounces) Pepperidge Farm® Puff Pastry Shells

1 tbsp. vegetable oil

1/2 lb. small broccoli flowerets (about 1 1/2 cups)

4 1/2 oz. mushrooms, sliced (about 1 1/2 cups)

1 medium green OR red pepper, chopped (about 3/4 cup)

1 small onion, chopped (about 1/4 cup)

3/4 cup Prego® Traditional Italian Sauce or Prego® Organic Mushroom or Tomato & Basil Italian Sauce

1 cup shredded mozzarella or Swiss cheese (about 4 ounces)

Thaw the pastry shells at room temperature for 40 minutes or until they’re easy to handle. Heat the oven to 400°F. Lightly grease 2 baking sheets. On a lightly floured surface, roll the pastry shells into 7-inch circles. Put the pastry circles on the baking sheets. Using a fork, prick the pastry circles thoroughly. Bake for 10 minutes or until golden. Leave the pastry circles on the baking sheets, and place the sheets on wire racks. Set aside. Heat the oil in a 10-inch skillet over medium-high heat. Add the broccoli, mushrooms, pepper and onion and cook until the vegetables are tender-crisp. Spread the Italian sauce over the pastry circles to within 1/2-inch of the edge. Divide the vegetable mixture among the pastry circles and top with the cheese. Bake for 5 minutes or until the cheese is melted. Serves 6.

Monte Cristo Sandwiches

This looks like something easy and nutritious to prepare for the kids' this summer! This is like a French toast sandwich. It'll take a few eggs and some milk but sometimes we need to use milk up before it spoils and our eggs build up in the fridge.

Monte Cristo Sandwich

• 2 slices bread
• 1 teaspoon mayonnaise
• 1 teaspoon prepared mustard
• 2 slices cooked ham
• 2 slices cooked turkey meat
• 1 slice Swiss cheese
• 1 egg
• 1/2 cup milk

1. Spread bread with mayonnaise and mustard. Alternate ham, Swiss and turkey slices on bread.
2. Beat egg and milk in a small bowl. Coat the sandwich with the egg and milk mixture. Heat a greased skillet over medium heat, brown the sandwich on both sides. Serve hot.

Chicken and Sausage with Bowties

This will be something quick to fix and yummy to eat for five hungry kids this summer!

Chicken and Sausage with Bowties

• 1 (16 ounce) package uncooked farfalle pasta
• 2 skinless, boneless chicken breasts
• 1 pound spicy Italian turkey sausage
• 1 tablespoon olive oil
• 2 cloves garlic, sliced
• 1 (14.5 ounce) can crushed tomatoes
• 1/2 cup red wine
• 2 tablespoons chopped fresh basil
• 1 teaspoon dried rosemary
• salt and pepper to taste

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Wash chicken breasts and cut into large bite size pieces. Remove casing from sausage and cut into large pieces. In a large, deep skillet over medium low heat, put oil and garlic and saute to flavor oil. Remove garlic from oil.
3. Add chicken and sausage to skillet and brown both lightly until they are opaque. Add the tomatoes and the wine. Bring to a boil and let simmer for 20 minutes. Season sauce mixture with basil, rosemary and salt and pepper to taste. Add cooked, drained pasta to the skillet mixture. Toss and serve.

More Taco Salad

Here's the taco salad recipe we use, right from the kitchen of our great friend.

Taco Salad

1 lb. ground turkey
1 can refried beans
Package taco seasoning
Half head lettuce
Tomato, chopped
Container of sour cream
Package of shredded cheese
Package of tortilla or nacho chips

Cook the ground turkey, add refried beans and taco seasoning. Spread the chips out on a plate and add meat/beans and the rest of the ingredients. Enjoy!

Taco Salad

This recipe comes from Campbell's Meal Mail:

Taco Salad

1 lb. ground beef

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup

1/2 cup water

1 pkg. (1.12 ounces) taco seasoning mix

2 tbsp. chopped green chiles

1/2 tsp. ground cumin

1 can (about 15 ounces) kidney beans, rinsed and drained

2 cups tortilla chips

4 cups shredded lettuce

1/2 cup sour cream

1 medium tomato, chopped (about 1 cup)

4 green onions, sliced (about 1/2 cup)

Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Pour off any fat. Stir 1/2 can soup, water, taco seasoning, chilies, cumin and beans in the skillet and cook until the mixture is hot and bubbling. Heat the remaining soup in a 1-quart saucepan over medium heat until it's hot and bubbling. Arrange the chips on a large serving platter. Top with the lettuce, beef mixture, remaining soup, sour cream, tomato and onions.

Penne with Shrimp

Oooh I gotta make this! How I do love shrimp and pasta!

Penne with Shrimp

• 1 (16 ounce) package penne pasta
• 2 tablespoons olive oil
• 1/4 cup chopped red onion
• 1 tablespoon chopped garlic
• 1/4 cup white wine
• 2 (14.5 ounce) cans diced tomatoes
• 1 pound shrimp, peeled and deveined
• 1 cup grated Parmesan cheese

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Heat the oil in a skillet over medium heat. Stir in onion and garlic, and cook until onion is tender. Mix in wine and tomatoes, and continue cooking 10 minutes, stirring occasionally.
3. Mix shrimp into the skillet, and cook 5 minutes, or until opaque. Toss with pasta and top with Parmesan cheese to serve.

Sausage Potato Bake

How I do love sausage and potatoes together! Here's a great one from All Recipes today. You can even cook this one in the slow cooker!

Sausage and Potato Bake

• 8 cups cubed potatoes
• 1 pound smoked sausage, sliced
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.75 ounce) can condensed vegetable beef soup

1. For oven: Preheat oven to 350 degrees F (175 degrees C).
2. In a 4 quart casserole dish, combine the potatoes, kielbasa OR sausage, mushroom soup and vegetable beef soup. Mix together well.
3. Bake at 350 degrees F (175 degrees C) for 1 1/2 hours.
4. For slow cooker: Place the potatoes, kielbasa OR sausage, mushroom soup and vegetable soup in a slow cooker.
5. Cook on low setting for 6 to 8 hours.

Here's one for sausage and potato soup!

Creamy Kielbasa and Potato Soup

• 4 potatoes, cubed
• 1 onion, chopped
• 1 stalk celery, cut into 1/2 inch pieces
• 1 (14 ounce) can beef broth
• 1 (14.5 ounce) can chicken broth
• 1 cup water
• 3/4 pound kielbasa sausage, sliced into 1/2 inch pieces
• 1 (10.75 ounce) can condensed cream of chicken soup
• ground black pepper to taste

In a large pot over medium heat, combine potatoes, onion, celery, beef broth, chicken broth, and water. Bring to a boil, then reduce heat and simmer until potatoes are tender, 15 minutes. Stir in sausage and condensed soup and continue to simmer until heated though and slightly thickened. Season with pepper. Serve hot.

Penne Primavera

This one sounds yummy! I believe I'll add chicken and use the broth from that instead of the vegetable broth this calls for, and I won't be adding any frozen peas. Well, maybe I might, the baby seems to love peas. We can pick ours out and give them to him!

Penne Primavera

• 1 tablespoon olive oil
• 1 clove garlic, crushed
• 2 cups broccoli florets
• 1 medium carrot, julienned
• 2 cups vegetable broth
• 1 (8 ounce) package penne pasta
• 1/2 cup frozen peas
• 1/2 cup freshly grated Parmesan cheese

1. Heat the olive oil and garlic in a large skillet over medium heat. When garlic is tender, remove from skillet and set aside. Place the broccoli and carrot in the skillet, and cook 2 minutes, just until heated through.
2. In a pot, bring the vegetable broth to a boil. Stir in the penne pasta and heated crushed garlic clove. Cook for 5 minutes, or until pasta is almost al dente. Remove and discard garlic clove.
3. Transfer the partially cooked pasta and broth to the skillet. Mix in the peas. Cover skillet, and continue cooking 10 minutes over medium heat, or until pasta is al dente and vegetables are tender. Toss with the Parmesan cheese to serve.

Chicken Broccoli Twist

I love chicken and broccoli pasta dishes!

I believe I'll make this one with cooked chicken thighs for the chicken and use the broth for the chicken stock.

Chicken and Broccoli Twist

3 cups uncooked corkscrew-shaped pasta

2 cups broccoli flowerets

2 medium carrots, sliced (about 1 cup)

1 can (10 3/4 ounces) condensed cream of broccoli soup

1 3/4 cups chicken stock

1 tsp. garlic powder

1/4 tsp. ground black pepper

2 cans (4.5 ounces each) chicken breast in water, drained

1/4 cup grated Parmesan cheese

Directions:
Prepare the pasta according to the package directions in a 3-quart saucepan, without salt. Add the broccoli and carrots for the last 5 minutes of the cooking time. Drain the pasta and vegetables well in a colander. Return the pasta and vegetables to the saucepan.

Stir the soup, stock, garlic powder, black pepper and chicken in the saucepan. Cook over medium heat until the mixture is hot and bubbling. Sprinkle with the cheese.

Meat and potato casserole (a real man's dish!)

I made this dish I call a meat and potato casserole last night. It wasn't all that beautiful to look at but man is it delicious. I browned some ground beef, boiled some sliced/diced/cubed potatoes, stirred in a can of cream of mushroom soup, a little sour cream, and some of the potato broth, put it all in a casserole dish, topped with Parmesan cheese and baked briefly. It would have looked better if I'd added some vegetables and topped with yellow cheese, but I was using what I had available.

Well, that's pretty much the directions but here it is more precisely:

Beef and Potato Casserole

1 lb. ground beef
7-8 medium potatoes
Can of cream of mushroom soup
1/2 medium onion
1/2-3/4 cup sour cream
Parmesan cheese
Salt and pepper to taste

Peel and cut the potatoes up into small pieces and put in a pan of water to boil. Brown ground meat with onions.

When meat and potatoes are done, stir in the can of soup, sour cream, salt and pepper, and enough of the potato broth to make it moist but not watery. Spoon the mixture out into a casserole dish, sprinkle liberally with Parmesan cheese and bake about 15 minutes or so.

Seafood Chowder

Oh I do love a good seafood chowder. I can't wait to try this one from Campbell's Kitchen. It looks really easy and we have the ingredients on hand! Seafood Chowder 1 tbsp. vegetable oil

1 large onion, chopped

1/4 tsp. garlic powder OR 1 garlic, minced

1 can (10 3/4 oz.) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)

1 can (10 3/4 oz.) Campbell's® Condensed Cream of Potato Soup

1 1/2 soup cans milk

1/4 tsp. dried dill weed, crushed

1/2 lb. medium fresh or thawed frozen shrimp, shelled and deveined

1/2 lb. fresh or thawed frozen firm white fish fillet, cut into 1" pieces*

Chopped fresh parsley

Heat oil in saucepot. Add onion and garlic powder and cook until tender. Add soups, milk and dill. Heat to a boil. Add shrimp and fish. Cook 5 min. over low heat or until done. Garnish with parsley.

Bacon Chicken and Dumplings

My mouth is watering just thinking about this. I got this recipe today from All Recipes, and thanks to my husband's wonderful grocery shopping this past weekend, I have everything I need to make it. I could make the dough myself or to pick up some biscuit mix while I'm out tomorrow. Oh boy, we're having this for supper tomorrow night!

Bacon Chicken and Dumplings

• 3 slices bacon
• 3 large potatoes, peeled and diced
• 1 onion, diced
• 4 skinless, boneless chicken breast halves - diced
• 3 cups chicken broth
• 1 teaspoon poultry seasoning
• salt and pepper to taste
• 1 (15.25 ounce) can whole kernel corn, drained and rinsed
• 3 cups half-and-half
• 1 1/2 cups biscuit mix
• 1 cup milk

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside; reserve bacon drippings in skillet.
2. Add potatoes, onion and chicken to bacon drippings and cook for 15 minutes, stirring occasionally. Pour in chicken broth; season with poultry seasoning, salt and pepper. Stir in corn, and simmer all together for 15 minutes.
3. Pour in half-and-half and bring to a boil; add crumbled bacon. In a medium bowl, combine biscuit mix with milk and mix well (dough should be thick). Drop tablespoon sizes of dough into boiling mixture; reduce heat and simmer for 10 minutes uncovered, then another 10 minutes covered. (Note: Do not stir while simmering, or dumplings will break apart). Serve hot.

Two-Bean Chili and other great Superbowl food

Plans for a lot of cooking are being made at my house, and it's no surprise that I'm not involved in any of it. I've heard there will be chili dogs and cupcakes for starters.

Campbell's Kitchen has a lot of good ideas for tomorrow's game food. The Two-Bean Chili recipe is very similar to how we usually make our chili. We like to make it with ground turkey (like everything else) and put the tomatoes in the chili itself instead of topping the chili with them.

Two-Bean Chili

1 lb. ground beef
1 large green pepper, chopped
1 large onion, chopped
2 tbsp. chili powder
1/4 tsp. ground black pepper
3 cups tomato juice
1 can (about 15 oz.) kidney beans, rinsed and drained
1 can (about 15 oz.) great Northern beans, rinsed and drained
Sour cream
Sliced green onion
Shredded Cheddar cheese
Chopped tomato

Cook beef, green pepper, onion, chili powder and black pepper in skillet until browned. Pour off fat.

Add tomato juice and beans and heat through. Top with sour cream, green onions, cheese and tomato.

Taco Salad

Here's a no-cook version of the Burrito Pie from earlier this week. We call it Taco Salad although that is not really what it is called. Our friend makes it for us and it's delicious. I made it the other night, thinking we'd have lots of leftovers, but it was all gone that night except for a small amount my son and I ate for lunch the next day.

Taco Salad

1-1.5 pounds ground turkey
2 cans refried beans
Head of lettuce
1-2 tomatoes
Small onion, chopped
Container of sour cream (16-24 oz.)
Shredded cheese
Package of taco seasoning
Bag of nacho cheese chips

Cook the ground turkey and onion; stir in the refried beans and taco seasoning.

Chop up the tomatoes and lettuce and set aside. Preparation is now finished. Wasn't that easy!

We like to build our taco salads like this: Place chips on a plate. In this order add meat, lettuce, tomato, sour cream, and cheese. Be careful because it gets big fast! Enjoy!

You could also add things like onion, black olive, etc. to the salad.

Burrito Pie

We are absolutely going to try this recipe!

Burrito Pie

• 2 pounds ground beef
• 1 onion, chopped
• 2 teaspoons minced garlic
• 1 (2 ounce) can black olives, sliced
• 1 (4 ounce) can diced green chili peppers
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 1 (16 ounce) jar taco sauce
• 2 (16 ounce) cans refried beans
• 12 (8 inch) flour tortillas
• 9 ounces shredded Colby cheese

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.
3. Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.
4. Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.

Creamy Chicken Enchiladas

This recipe comes from Campbell's Kitchen and sounds easy and delicious!

Creamy Chicken Enchiladas

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup
1 container (8 ounces) sour cream
1 cup Pace® Picante Sauce
2 tsp. chili powder
2 cups chopped cooked chicken
1 cup shredded Monterey Jack cheese (about 4 ounces)
10 flour tortillas (6-inch), warmed
1 medium tomato, chopped (about 1 cup)
1 green onion, sliced (about 2 tablespoons)

Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.

Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.

Spread about 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam-side down in a 3-quart shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.

Bake at 350°F. for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.

Potato and Egg Casserole

This is a Hungarian recipe from All Recipes. Sounds pretty good, and the fact that I have all the ingredients on hand is a plus!

Potato and Egg Casserole

• 6 potatoes
• 8 eggs
• seasoning salt to taste
• 1 cup margarine
• 1 (16 ounce) container sour cream

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and slice.
3. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and slice.
4. In a 9x13 inch casserole dish layer potatoes and eggs, sprinkling each layer of eggs with seasoning salt, ending with potatoes.
5. In a small saucepan over low heat, melt margarine with sour cream. Pour over potatoes and sprinkle lightly with seasoning salt.
6. Bake in preheated oven for 30 minutes.

Broccoli and Sausage Cavatelli

My mouth is watering just hearing the name of this recipe. It calls for cavatelli pasta, which looks pretty much like rotini pasta to me! I'll use that when I make this, and substitute turkey sausage for spicy sausage. Mmm, mmm.

Broccoli and Sausage Cavatelli

• 1 pound spicy Italian sausage
• 1/2 cup olive oil
• 4 cloves garlic, minced
• 1 (16 ounce) package cavatelli pasta
• 1 (16 ounce) package frozen broccoli
• 1/2 teaspoon crushed red pepper flakes
• 1/4 cup grated Parmesan cheese

1. In a skillet, fry sausage over medium heat until no longer pink; drain, and reserve.
2. In the same skillet, cook garlic in olive oil until golden.
3. Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until done; drain. Three minutes before the end of the cooking time, add broccoli; drain with pasta.
4. In a large serving bowl, toss together the sausage, olive oil and garlic, cavatelli and broccoli, and Parmesan. Season with red pepper flakes.

Slow Cooker Chicken and Dumplings

My mouth is watering from this Slow Cooker Chicken and Dumplings recipe from Campbell's Kitchen!

Slow Cooker Chicken and Dumplings

1 1/2 lb. skinless, boneless chicken breasts, cut into 1-inch pieces
2 medium Yukon gold potatoes, cut into 1-inch pieces (about 2 cups)
2 cups whole baby carrots
2 stalks celery, sliced (about 1 cup)
2 cans (10 3/4 ounces each) condensed cream of chicken soup
1 cup water
1 tsp. dried thyme leaves, crushed
1/4 tsp. ground black pepper
2 cups all-purpose baking mix
2/3 cup milk

Place the chicken, potatoes, carrots and celery into a 6-quart slow cooker.

Stir the soup, water, thyme and black pepper in a small bowl. Pour the soup mixture over the chicken and vegetables.

Cover and cook on LOW for 7 to 8 hours or on high for 4 to 5 hours, or until the chicken is cooked through.

Stir the baking mix and milk in a medium bowl. Spoon the batter over the chicken mixture. Turn the heat to HIGH. Tilt the lid to vent and cook for 30 minutes or until the dumplings are cooked in the center.

Pizza Casserole

Mmmmm yummy, this recipe for a super easy Pizza Casserole was in my inbox earlier this week. I can't wait to make it! I'll substitute ground turkey for ground beef and probably eliminate the pepperoni.

Pizza Casserole

• 2 cups uncooked egg noodles
• 1/2 pound lean ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 cup sliced pepperoni sausage
• 16 ounces pizza sauce
• 4 tablespoons milk
• 1 cup shredded mozzarella cheese

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cook noodles according to package directions.
3. In a medium skillet over medium-high heat, brown the ground beef with the onion, garlic and green bell pepper. Drain excess fat. Stir in the noodles, pepperoni, pizza sauce and milk, and mix well. Pour this mixture into a 2-quart casserole dish.
4. Bake at 350 degrees F (175 degrees C) for 20 minutes, top with the cheese, then bake for 5 to 10 more minutes.

This recipe is from All Recipes. You can sign up for daily recipes!

Mushroom Garlic Pork Chops

This recipe is from Campbell's Kitchen, which is full of easy meal ideas!

Mushroom Garlic Pork Chops

1 tbsp. vegetable oil
4 bone-in pork chops, 1/2-inch thick (about 1 pound)
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom with Roasted Garlic Soup
1/2 cup milk
Hot cooked egg noodles

Heat the oil in a 10-inch skillet over medium-high heat. Add the pork chops and cook until the chops are well browned on both sides. Remove the pork chops and set them aside.

Stir in the soup and milk. Heat to a boil. Return the pork chops to the skillet and reduce the heat to low. Cover and cook for 5 minutes or until the chops are cooked through but slightly pink in the center*.

Serve with the noodles.

You can sign up for meal ideas from Campbell's Kitchen, either daily or weekly. Enjoy!

Creamy Chicken Enchiladas

We love stuff like this and can't wait to try this recipe!

Creamy Chicken Enchiladas

• 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
• 1 (8 ounce) container sour cream
• 1 cup Pace® Picante Sauce
• 2 teaspoons chili powder
• 2 cups chopped cooked chicken
• 1 cup shredded Monterey Jack cheese
• 10 Mission® Fajita Size Flour Tortillas, warmed
• 1 medium tomato, chopped
• 1 green onion, sliced

1. Mix soup, sour cream, picante sauce and chili powder.
2. Mix 1 cup picante sauce mixture, chicken and cheese.
3. Spread about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in 3-quart shallow baking dish. Pour remaining picante sauce mixture over enchiladas. Cover.
4. Bake at 350 degrees F for 40 minutes or until hot. Top with tomato and onion.

Taco Beef and Pasta

This is something we will definitely try, probably with a different type of meat.

Taco Beef and Pasta

• 1 (8 ounce) package rotini pasta
• 1 tablespoon olive oil
• 1 1/2 pounds top round steak, cut into 1/4 inch strips
• 1 (1.25 ounce) package taco seasoning mix
• 3 cloves crushed garlic
• 2 cups chunky salsa
• 1 (15 ounce) can black beans, rinsed and drained
• 1/2 cup water
• 1 tablespoon chopped fresh cilantro

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a small bowl roll beef strips in the taco seasoning until coated. In a large skillet over medium heat, warm olive oil. Saute beef and garlic until beef is no longer pink; about 4 minutes. Remove with a slotted spoon and set aside.
3. Mix together in skillet the cooked pasta, black beans, salsa and water; cook for 4 to 5 minutes. Combine with beef in a large bowl and serve sprinkled with cilantro.

It comes from All Recipes.

Simple Turkey Chili

We use a lot of ground turkey and we love to eat chili in the winter. Here's an easy recipe for turkey chili from All Recipes! You can save time and ingredients by using a package of prepared chili seasoning in place of all the separate seasonings.

Simple Turkey Chili

• 1 1/2 teaspoons olive oil
• 1 pound ground turkey
• 1 onion, chopped
• 2 cups water
• 1 (28 ounce) can canned crushed tomatoes
• 1 (16 ounce) can canned kidney beans - drained, rinsed, and mashed
• 1 tablespoon garlic, minced
• 2 tablespoons chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cayenne pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

1. Heat the oil in a large pot over medium heat. Place turkey in the pot, and cook until evenly brown. Stir in onion, and cook until tender.
2. Pour water into the pot. Mix in tomatoes, kidney beans, and garlic. Season chili powder, paprika, oregano, cayenne pepper, cumin, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.