Happy Halloween - Time for chili

Happy Halloween! 

Joey and I decided on making a Halloween tradition of chili and corn bread, a Halloween movie, and maybe some Halloween candy to go along with it. So that's what we are up to tonight. 

One of our favorite chili recipes comes from Rachael Ray.  It's called Indian Summer Turkey Chili. You can find the recipe on foodnetwork.com

I do change a few things as I am known to do.  Here is my Rachael Ray Redo of Indian Summer Turkey Chili:

Ingredients

19.2 ounces 93% lean ground turkey

4 tbsp chili powder

1 tbsp cumin

1 tbsp steak seasoning

1 tsp seasoning salt

2 tbsp hot sauce

2 tbsp Worcestershire sauce

1 medium onion, diced

2 bell peppers, diced

1/2 cup chicken broth

2 cups crushed tomatoes

1/2 cup BBQ sauce

1 cup frozen corn

Directions

Spray a large skillet with cooking spray and heat the pan over medium high heat.  Cook ground turkey for about 4-5 minutes.  Add in the spices, hot sauce, and Worcestershire sauce.  Add in the veggies and cook for another 4-5 minutes.  Stir in the chicken broth, crushed tomatoes, and BBQ sauce.  

Add the chili to the crockpot.  Stir in the corn, and cook on low for 4 hours.  

Serve with your favorite corn bread and toppings! 

Nutritional information

4 servings

One serving:

Calories 323 Fat 10.9g Cholesterol 79mg  Carbohydrates 37.5g Fiber 7.1g Sugar 18.7g Protein 24.3g

We are watching Monster House ( yeah, its a kiddie movie but is about as scary as Joey and I can handle) and hoping we get some trick or treaters.  

Happy Halloween🎃

Sunday Funday is back this weekend!

These past couple of weeks have been crazy with moving.  So we put a hold on our Sunday Funday football themed food.  But, this Sunday we are ready to go again. 😄

The Steelers are playing the Patriots this weekend.  Expect some New England style foods, with some patriotic inspiration too! 🇺🇸

Even though we didn't have football food this past Sunday, we did have our favorite meal, tacos and a beer because you need a beer after moving!

Cheers to our first meal in our new place! 

Never Stop Cooking~Melissa

Mexican Sunday Funday

Well, I know we have been watching football and recreating football foods with  city themes every Sunday, but this weekend we spent a lot of time moving stuff to our new apartment.  We use our Sundays, as what we call, a refeed day.  So we went for mexican enjoying a jumbo margarita, chicken nachos, pork tamales,  chicken quesadillas, and chicken enchiladas.

 

 It's Monday afternoon and I think I am still full! But it was really yummy to say the least.  

We had a great time, great food, and lots of laughs.

Not to mention, plenty of energy to carry a rug we really wanted.  Have a great week! 

Never Stop Eating Really Yummy Food~Melissa

Crockpot by Candlelight- Open Faced Turkey Sandwiches

Day three of Crockpot by Candlelight and we are having open faced turkey sandwiches.  If you want comfort food done super easy, this recipe is screaming your name.  

Ingredients

3 lb turkey breast

1 cup water

1 tbsp poultry herb seasoning ( or your favorite herbs)

1 tsp garlic powder 

1 tsp onion powder

1 tsp seasoning salt

Directions

Combine seasoning in a bowl. Coat the turkey breast evenly with seasoning blend. 

Place turkey breast in crockpot and add a cup of water.  

Cook turkey on low for 4-5 hours or until internal temperature reaches 180 degrees. 

Serve over bread with either pre-made gravy or use the turkey drippings and flour to make your own.  I served mine with cranberry sauce because I need cranberries with turkey:)

Crockpot by Candlelight - Pulled Pork Sandwiches

Day two of Crockpot by Candlelight means pulled pork sandwiches. This is my mom's recipe; it's simple, fool proof, healthier and everyone always loves it and asks for the recipe. It is so simple she is almost embarrassed to give it out. 

Ingredients

2lb pork loin roast

2 large onion, diced 

2 cups of your favorite BBQ sauce

Directions

Combine all ingredients in the crockpot. 

Cook pork on low for 7-8 hours. Serve on a soft roll by itself or with your favorite toppings.

Nutritional Facts

Servings per recipe: 6

1 Serving(4 oz meat and about 1/2 cup sauce): Calories 246 Fat 4g Cholesterol 70mg Sodium 747mg Carbohydrates 27g Fiber 1g Sugar 18g Protein 24g

What is great about using the pork loin is you keep your fat and cholesterol down! 

Recipe is in myfitnesspal under 

PuzioTraining 

Crockpot by Candlelight - Apple Cider Pork Roast

Crockpot by Candlelight - Apple Cider Pork Loin

Another day, another Crockpot by Candlelight meal.  Tonight we made apple cider pork loin.  I love pork and apples together so I took those flavors and went from there.  We ended up with a super moist pork loin with some yummy veggies and a broth that was flavorful and could have been made into a gravy.  We were too hungry to wait to make a gravy, so we just enjoyed our pork and veggies with the aromatic broth.  

Please note the paper plates, we are in the process of moving and all our plates are already at our new apartment! It made clean up easier! 

Ingredients

2lb pork loin

1 onion, chopped

1 apple, chopped

2 cups carrots, coarsely chopped

2 cloves garlic, chopped

1 tsp of each dried rosemary, parsley, and ginger

1 cup apple cider

Directions

Combine all ingredients in the crockpot. 

Cook pork on low for 7-8 hours. 

Remove meat and slice.  Place back in the crockpot in the juices before serving.

  

Season with salt and pepper.

If you like gravy, the juices will make a great apple gravy! 

Nutritional Facts

Servings per recipe: 6

1 Serving(4 oz meat and about 3/4cup sauce and veggies): Calories 250 Fat 5.7g Cholesterol 90mg Sodium 97.2mg Carbohydrates 15.5g Fiber 2.2g Sugar 10.1g Protein 33g

Recipe is in myfitnesspal under 

PuzioTraining 

Crockpot by Candlelight - Italian Beef Meatball

Day one of Crockpot by Candlelight began with Italian Beef Meatball Subs.  I used my regular meatball recipe because they are lean and a firmer meatball and I knew they would hold up well in the crockpot.  If you like a softer and moister meatball, try using beef with more fat (80-85% lean) or double the bread and milk.  Load these meatballs up on a crusty roll with some of the crockpot sauce, parmesan and mozzarella cheese, serve with your choice of sides (we had broccoli and a spinach salad), light your candle and enjoy! 

Ingredients

Simple Crockpot Tomato Sauce

2 28 oz cans crushed tomatoes with italian seasoning (or add some in)

1 large onion, diced 

3 cloves garlic, minced

Salt and pepper to taste

Italian Beef Meatballs

1 lb 93% lean ground beef

1 slice whole wheat bread (I use Arnold’s), torn

1/4 cup low fat milk

1/4 cup parmesan cheese

2 cloves garlic, minced

2 tsp dried basil

2 tsp dried parsley

Directions

Combine sauce ingredients in the crockpot.

Place torn bread and milk in a bowl, letting the bread absorb the milk.  

In a mixing bowl, combine beef, cheese, garlic, basil, and parsley.  Season the mixture with salt and pepper.  Add in bread and milk mixture and mix ingredients together.  Form mixture into 12 meatballs approximately 1.5 ounces a piece. Place meatballs in the crockpot. 

Cook meatballs on low for 7-8 hours. Serve on a crusty roll with crockpot sauce, parmesan and mozzarella cheese. 

Nutritional Facts

Italian Beef Meatballs

Servings per recipe: 12

1 Serving(1 meatball): Calories 63 Fat 2.9g Cholesterol 23.2mg Sodium 51.2mg Carbohydrates 0.5g Fiber 0g Sugar 0.3g Protein 8.9g

Simple Crockpot Tomato Sauce

Serving size: 1/4 cup

Servings per recipe: 28

Calories 24 Fat 0g Cholesterol 0mg Sodium 108mg Carbohydrates 5g Fiber 2g Sugar 2g

Protein 1g