Creamy Turkey Sauce or Soup

I started out making a White Chili recipe, by cookingclassy.com I changed up the ingredients somewhat to suit my finicky tastes. I do not do beans; as the original recipe called for, so here is what I came up with. Lots of healthy ingredients equals lots of chopping! This could be served as a hearty soup with Gluten-Free Buttermilk Cornbread (blog: 10/19/03 label: gluten-free baked) or over noodles of your choice. I love the Jovial Rice Egg Noodles...

Ingredients:

• 1 pound ground turkey
• 2 tablespoons olive oil
• 1 medium onion, grated
• 4 garlic cloves, chopped
• 2 cups carrots, grated
• 2 cups celery, chopped
• 8 ounces crimini mushrooms, chopped
• 2 cups corn, frozen or fresh
• 1 1/2 cup Green Chili Sauce (blog: 4/12/13 label: sauces) or purchased
• 2 1/2 cups chicken broth
• 1 1/2 teaspoons cumin
• 1/2 teaspoon coriander
• 1/2 teaspoon oregano
• salt and pepper to taste
• 1 tablespoon fresh lime juice
• 8 ounce package Neufchatel cheese, cut in 6 slices

Directions:

In a large stock pan heat the olive oil over medium heat. Add the ground turkey, onion (grating the onion will make turkey more moist), cumin, coriander, oregano, salt and pepper. Combine and cook until heated through and no longer pink.

Add the carrots, celery and mushrooms and cook until begins to softens.

Add the corn and garlic and cook until heated through.

Add lime juice, Green Chili Sauce, and chicken broth and heat until hot, but do not boil.

Add the Neufchatel cheese slices one at a time; stirring until melted.

Yum!

Handsome Grandsons

October 5 ~ Zachary James

November 25 ~ Eli Matthew

Chicken Italian Sausage with Crimini Mushrooms & Egg Noodles

This is my concoction. Fresh green chilies and jalapenos make this dish spicy, but if you cannot handle the heat, is easily toned down using less peppers. We buy the fresh chilies at the Boulder County Farmer's Market every year. Lately, I am obsessed with crimini mushrooms. These little morsels are so full of earthy flavor... I tried Whole Foods Spicy Chicken Italian Sausage; they were excellent and perfect texture for this dish. With the noodles, this entree made enough for 2 meals; accompanied by a green salad with grapes and feta. Yum! Feel free to use protein, vegetables and noodles of your choice.

The spice!

The protein.

The icing on the entree!






Ingredients:

• 2 tablespoon oil
• 3 cups ground chicken ( I used WF hot Italian Sausage)
• 1 onion, chopped
• 4 garlic cloves, chopped
• 1/4 cup jalapeno peppers, deseeded and chopped
• 1/4 cup roasted green chilies, skin, seeds and membrane removed and chopped
• 1 cup celery, chopped
• 1 cup carrots, chopped
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 32 ounce box chicken broth
• 5.46 ounce can coconut milk
• Salt and pepper to taste
• 2 tablespoons unsalted butter
• 8 ounces crimini mushrooms, washed and sliced
• Jovial Rice Egg Noodles, cooked according to package directions

Directions:

In a skillet melt the 2 tablespoons butter and add sliced mushrooms. Saute over medium heat until softened. Remove from heat and set aside.

In a large stock pot, add 1 tablespoon oil over medium heat. Remove the sausage from their casing and brown until cooked through. Remove from the pot and set aside.

Add the additional 1 tablespoon oil to the stock pot and return to the heat. Add the onion, garlic, jalapenos, green chilies, celery, carrots, cumin, and oregano. Cook until softened.

Add the cooked Italian Chicken Sausage, chicken broth, coconut milk and salt and pepper.

Cook on low heat with lid on for 30 minutes.

To serve: Place egg noodles in bowl, spoon the meat mixture over the noodles and top off with the sauteed mushrooms.