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Best. Chili. Ever.

Easy, quick, smells so good when it's cooking all day.  I have a hard time deciding which chili recipes are my favorites but I have to say that I will be going back to this one again and again.  Everyone nearly licked their bowls cleaned.  And even Violet, who turned it down the first night, ate a baby sized helping of leftovers the next night. Go baby V!

If you like an extra spicy chili then feel free to add some extra chili powder.  I was incredibly pleased with the heat and the seasonings the way it is (but remember, we're not a "hot and spicy" crowd.)

*Adapted from Myrecipes.com*

Amazing Slow Cooker Turkey Chili
1 1/4 pounds ground turkey
1 medium onion, chopped
1 garlic clove, minced (or 1 teaspoon bottled minced garlic)
2 cups frozen corn
1 red bell pepper, chopped
1 green bell pepper, chopped
1 (28 oz) can crushed tomatoes
1 (15 oz) can black beans rinsed and drained
1 (8 oz) can tomato sauce
1 (1.25 oz) packet McCormick chili seasoning
1/2 teaspoon salt

Brown turkey in a large nonstick skillet with onions and garlic until turkey is no longer pink.  Drain if necessary. Spoon into a large slow cooker, add remaining ingredients and stir.  Cook on HIGH 4-5 hours or LOW 6-8 hours.  Top with cheese and sour cream.  Serve with cornbread and a green salad.

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This has honestly got to be one of my absolute most favorite slow cooker meals of all time.  And to think, I only found it about 6 months ago!  I've been missing out on this yummy chicken goodness for far too long! It's so simple, it makes enough for leftovers and it's SO tasty.  I like to serve it over rice with a green salad on the side.  But mix it up if you'd like.  Serve it over quinoa, stuff it in a tortilla.  The flavors are so amazing you really can't go wrong.

*original recipe from www.budgetbytes.com*

Chicken Taco Bowls
1 1/2 pounds chicken breasts (I use about 4 breasts)
1 (16 oz) jar of mild thick and chunky salsa
1 (15 oz) can black beans, drained
1/2 pound (8 oz) frozen corn
1 tablespoon chili powder
1/2 tablespoon cumin
1/2 tablespoon minced garlic
1/2 teaspoon dried oregano
1/4 teaspoon salt
2 cups uncooked rice
3 cups chicken broth
shredded cheese, chopped cilantro and sour cream for topping

Add all ingredients through salt into the bowl of a slow cooker.  Stir to combine and cover chicken with mixture.  Cook on LOW setting for 8 hours.  Near end of cooking time, cook uncooked rice in 3 cups of chicken broth according to package directions.  When slow cooker is done, shred chicken with two forks.  Build bowls by placing rice in bowl, top rice with cheese, chicken mixture and any other toppings of your choosing.

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Being a mom comes with a hectic schedule sometimes.  Not wanting to sacrifice healthy eating, I've had to adapt my weekly menus to accommodate the various activities that the kids have going on during the week.  Mondays we typically have swim lessons from 4-5 which leaves me without much prep time for dinner.  Enter... the slow cooker... and dinner is ready when we walk in the door (with the exception this night of having to roast the carrots...)! The #1 reason I love my slow cooker :)  And while some crockpot recipes can require some tedious prep work, this one was simple, quick, and smelled amazing upon opening the front door!  Choose any accompanying veggie but these butter roasted carrots were fairly easy and to die for.

Creamy Turkey Ragu

1 can (28-oz) crushed tomatoes
1 large onion, chopped
1 large carrot, peeled and diced
4 cloves of garlic, chopped
1 tsp. dried oregano
1 tsp. sugar
1 tsp. salt
1 pkg (20 oz) lean ground turkey
2/3 cup Philadelphia reduced-fat Italian Herb Cooking Creme
1 box enriched Rotini (spiral pasta) cooked, following package directions

Spray slow cooker bowl with cooking spray.  Stir in tomatoes, onion, carrot, garlic, oregano, sugar and salt. Crumble in ground turkey and stir to combine.

Cover and cook on HIGH for 6 hours or LOW for 8 hours.

Stir in cooking creme until evenly incorporated into sauce.  Pour cooked pasta into slow cooker and stir to coat pasta.  Garnish with fresh basil, if desired.

*Courtesy of Family Circle magazine*

Butter-Roasted Carrots

4 cups diagonally cut carrot sticks
1 tablespoon butter, melted
1 teaspoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon black pepper

Preheat oven to 425.

Combine all ingredients in a bowl, toss to incorporate evenly.  Place on a baking sheet coated with cooking spray and bake for 20 minutes.

*Courtesy of Cooking Light*

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I love Rachel Ray. I seriously do. I love her love of cooking, her perky attitude and even her yum-o! enthusiasm. I used to watch her show on a semi-regular basis... until I had kids. But although I enjoy watching this Food Network star at work, many of her recipes don't tend to live up to my "health-seeking" standards. Don't get me wrong... I'll indulge in a good hearty "no worries about calories" meal once in awhile. But my general purpose for searching is to find those good (and healthy) recipes I can turn to again and again. I even enjoy reading her magazine. Browsing foodie mags isn't all about the recipes after all. I pull one out every so often and they really never fail to impress. As is the case with this long time favorite. The amazing flavor of the sauce combined with the tenderness of the mouth-watering meatballs... a deliciously healthy twist on an all time favorite!

The initial effort of preparation is well worth the outcome in the end (and the incredible smell of your hands-off dinner as it simmers in the crockpot...)

*Recipe modified from original courtesy of Rachel Ray*


Turkey Meatballs in Paprika Tomato Sauce

1 Tablespoon olive oil
2 small onions, chopped
2 ribs celery, finely chopped
2 cloves of garlic, minced
1 (14.5-oz) can diced fire roasted tomatoes, undrained
1 (12-oz) jar roasted red peppers, drained
2 Tablespoons paprika
Salt and Pepper
1/2 cup unseasoned bread crumbs
1 egg, beaten
1 1/2 lbs. ground turkey

In a large skillet, heat the olive oil over medium heat. Add the onions, celery and garlic and cook, stirring often, until softened, 7 minutes. Transfer 1 1/3 cups of the onion mixture to a large bowl; let cool. Reserve remaining mixture in skillet.

Using a food processor or blender, puree the tomatoes and roasted peppers. Add the puree to the skillet and bring to a boil over medium heat. Stir in the paprika and season with salt and pepper; transfer to a large slow cooker.

Whisk the bread crumbs, egg, 1/2 teaspoon salt and 1/4 teaspoon pepper into the remaining onion mixture in bowl. Mix in the turkey. Form 1 1/2-inch meatballs. Add the meatballs to the slow cooker. Cover and cook on low heat for 6 hours. Serve with cooked spaghetti and steamed veggies.

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Thank heavens for Pinterest. What would I do without that never-ending time-sucking black hole of unattainable possibilities? No, but seriously... I found this recipe there that originated from a blog called The Yummy Life And like most things I "pin" onto my virtual pinboards, I wasn't sure I'd ever actually get around to making it. Oatmeal sounded delicious and I vaguely remembered this recipe. I pulled it up and realized I had everything I needed. So hey... why not?! The recipe even stated that leftovers could be easily reheated... gourmet breakfast for a week!

1 1/2 cups fat-free milk1 cup uncooked steel cut oats

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I've always been a huge fan of cabbage rolls but never really had the courage to attempt to make them. When I ran across this recipe I decided it was time. I admit you have to put forth a little initial effort. But when you turn the crockpot on, walk away and smell them cooking all day long, the effort seems more than worth it.

*serving suggestion, roasted potatoes and steamed veggies*

Slow-Cooked Cabbage Rolls

1 large head cabbage
1 egg, beaten
1 can (8 ounces) tomato sauce
3/4 cup quick cooking rice (I opted for the brown variety)
1/2 cup chopped green pepper
1/2 cup crushed saltines (about 15 crackers)
1 (1 oz.) packet onion soup mix
1 1/2 lbs lean ground beef
1 can (46 ounces) V8 Juice
salt to taste
grated parmesan cheese, optional

Cook cabbage in boiling water just until leaves fall off head. Set aside 12 large leaves for rolls; drain well. Cut out thick vein from the bottom of each reserved leaf, making a V-shaped cut; set aside.

In a large bowl, combine the egg, tomato sauce, rice, green pepper, cracker crumbs and soup mix. Crumble beef over mixture and mix well. Place about a 1/3 cup meat mixture on each cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling. Secure with toothpicks if desired. (*this is one thing I would do differently... secure with toothpicks... some of my rolls ended up opening up while cooking*)

Place cabbage rolls in a 3-qt slow cooker. Pour V8 juice over rolls. Cover and cook on low for 6-7 hours. Just before serving sprinkle with salt and cheese if desired.

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