Chili-Stuffed Baked Potatoes

The past couple months, I have had the opportunity to cook and serve dinner at a local homeless shelter. I have been blessed with great people who are willing to help me out in this endeavor and it has been really rewarding for us.
It is a temporary shelter, that operates in the colder months of the year. It has been really great to have the opportunity to help those in need.

This is what we served for dinner a couple of weeks ago at the shelter.

I don't usually use canned pasta sauce when I am cooking. I prefer to make my own.
But I multiplied this recipe by 6 to get a large enough amount to serve and this time, I used a shortcut by using prepared sauce. I had to prepare other things for the dinner too, so using prepared sauce was a time saver for me this time.
I saved a small amount of the chili and a few baked potatoes, so that we could have dinner too.

I had to doctor up the sauce with some extra spices because it needed some flavor, but after adding garlic powder, oregano and some pepper, it turned out being a pretty great topping for the baked potatoes.
When we served these at the shelter we had shredded cheese and sour cream as toppings, but here at home I used greek yogurt and chopped green onions.

I used ground turkey instead of ground beef because that is what I do.
The good thing about this recipe is that you could adapt it anyway you want and could sub in homemade sauce if you wanted to.
It sure worked out for me when we had to feed a lot of people!

Chili-Stuffed Baked Potatoes adapted from myrecipes.com


Preparation Time: 15 minutes minutes
Cooking Time: 20 minutes minutes

1 pound ground turkey, I used 93% lean
1 small onion, chopped
2 cups Ragu® Old World Style® Pasta Sauce
4 large potatoes, baked and split
1 to 1 1/2 tablespoons chili powder
1 can (19 oz.) red kidney beans, rinsed and drained
garlic powder
pepper
oregano
green onions
greek yogurt

Brown ground turkey with onion in 12-inch skillet, stirring occasionally, 8 minutes or until onion is tender; drain if desired.

Stir in chili powder and cook 30 seconds. Stir in beans, Ragu® Old World Style® Pasta Sauce and other spices. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes or until heated through.

Evenly top hot potatoes with ground turkey mixture.

Garnish, if desired, with diced avocado, sour cream (I used greek yogurt for mine), chopped green onions, and shredded cheddar cheese.

Happy Halloween!! Bakerella's Cake Pops, Chicken Barley Chili and Mixed Bean Chili with Tofu

I had so many Halloween treat ideas, but the one I kept coming back to is Cake Pops. Of course I saw them when Bakerella first came up with the idea and they have been popping up (sorry for the pun) everywhere. I made 2 kinds- Chocolate Cake Pops and Pumpkin/Spice Cake Pops. I don't like to use cake mix very often (I just like making cake from scratch, it is fun!), so I did these from scratch, but you can use a cake mix in a jiffy.
The link for the chocolate cake recipe and cream cheese frosting can be found HERE from Bakerella's appearance on the Martha Stewart show and the Pumpkin Cake recipe can be found HERE courtesy of The Recipe Girl. I used Orange and White Candy Melts to coat them and sprinkles.

Now on to my 2 favorite chilis. They are both super simple. The first one has chicken and barley and I found it on the back of the quick barley box. I have made it multiple times and we love it. I feel good about the whole grains in there too. The second chili has tofu. If you haven't noticed by now, I love tofu. This chili is spicy and really easy. I top both of them with greek yogurt, but you could use sour cream instead.

Happy Halloween Everybody!

Chicken Barley Chili from the back of the Quaker Quick Barley Box

1 14.5-oz can diced tomatoes, undrained

1 16-oz jar salsa (I used Pace Mild)

1 14.5-oz can chicken broth

1 cup QUAKER Quick Barley

3 cups water

1 Tbls Chili powder

1 tsp cumin (I used more)

1 15-oz can black beans, drained and rinsed

1 15-oz can corn or mexicornm undrained

3 cups cooked chicken breast, cut in bite-size pieces

shredded cheese

sour cream or greek yogurt

In 6-quart saucepan, combine first 7 ingredients. Over high heat, bring to a boil; cover and reduce heat to low. Simmer for 20 minutes, stirring occasionally. Add beans, corn, and chicken; increase heat to high until chili comes to a boil. Cover and reduce heat to low. Simmer for 5 more minutes or until barley is tender.

Top with shredded cheese or sour cream/greek yogurt, if desired.

Mixed Bean Chili with Tofu adapted from Cooking Light

7 ounces firm tofu, drained and crumbled (about 1 cup) I cubed mine

1 1/2 teaspoons ground cumin, divided

1 1/2 tablespoons low-sodium soy sauce

2 teaspoons canola oil

1 1/2 cups chopped onion

1/2 teaspoon ground coriander

1/2 teaspoon dried oregano

1 1/2 tablespoons tomato paste

1 1/2 tablespoons chili powder

1 teaspoon minced drained canned chipotle chile in adobo sauce

1/2 teaspoon black pepper

1/4 teaspoon salt

2 garlic cloves, minced

1 1/2 cups water

1 (15-ounce) can black beans

1 (15-ounce) can red kidney beans

1 (14.5-ounce) can no-salt-added diced tomatoes, undrained

1/2 teaspoon cider vinegar

1/4 cup chopped fresh cilantro

1/4 cup greek yogurt or sour cream

Heat a large Dutch oven over medium-high heat. Add tofu and 3/4 teaspoon cumin; sauté 3 minutes. Stir in soy sauce; cook 1 minute or until liquid evaporates. Remove tofu mixture from pan.
Heat the oil in pan; add 3/4 teaspoon cumin, chopped onion, coriander, and oregano; sauté 4 minutes. Add tofu mixture, tomato paste, and next 5 ingredients (paste through garlic); stir well. Add water, beans, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in vinegar. Spoon chili into bowls; top each serving with cilantro and sour cream.

Up next- Polenta Rounds with Turkey Sausage and Vegetables in Marinara

Weekly Lunchbox-Couscous with Tofu, Zucchini and Basil, Gouda Grilled Cheese,Turkey, Bacon and Bean Salad, and Banana Apple Bread

Couscous with Tofu, Zucchini and Basil
Here is our lunchbox for the week. We've got a couple of make ahead salads, my son picked the turkey and bacon one and it was delicious. Also, a loaded grilled cheese with apple to bring in fall. The banana apple bread was delicious and packed well. So, do your self a favor and spice up your lunch!
Gouda Grilled Cheese

Turkey, Bacon, and Bean Salad

Apple Banana Bread

Couscous with Tofu, Zucchini and Basil adapted from Lunch Lessons by Ann Cooper and Lisa M. Holmes

2 cups salted water

1/3 cup couscous

3 Tbls olive oil

1/2 cup firm tofu, diced

2 Tbls lemon juice

1/2 clove garlic, minced

1/2 cup zucchini, diced small

1/2 cup red onion, diced small

3/4 cup thinly sliced fresh basil

1/4 cup chopped Italian flat-leaf parsley

1 tsp grated lemon zest

1/2 tsp chili powder

1. Bring two cups of water to a boil.

2. Place raw couscous in a large bowl and add enough of the salted water to just cover the couscous. Allow it to stand for about 20 minutes or until the liquid is absorbed.

3. Drizzle 2 Tbls olive oil into the couscous and use fork to break up any lumps.

4. In a small bowl, combine remaining oil, lemon juice, and garlic. Pour over the tofu and set aside.
5. Add the zucchini, onion, herbs, zest and chili powder to the couscous and mix well. Drain the tofu and gently toss into the couscous. Adjust seasoning to taste.

Gouda Grilled Cheese by Mary Ann

2 slices whole grain bread

gouda cheese slices

thinly sliced green bell pepper

thinly sliced tart apple (I used Jonathans)

baby spinach

thinly sliced turkey tenderloin, cooked

Place 1 slice of bread on george foreman grill. Layer cheese, apple, green pepper, turkey, spinach and a few slices cheese on top. Place other slice of bread on top. Close top of grill and cook until cheese is melted and veggies are warmed.

Turkey, Bacon, and Bean Salad adapted from kids healthy lunchbox by cara hobday

2Tbls olive oil

4 oz turkey bacon

5 oz turkey breast (I used turkey breast tenderloin)

1 Tbls red wine vinegar

1 Tbls dijon mustard

14 oz can kidney beans, drained and rinsed

1 red bell pepper, diced

1/2 cup finely chopped broccoli

salt and pepper

1- The evening before, cook bacon in a skillet over medium heat, then add the turkey and cook until golden and cooked through. The turkey will take at least 3 minutes on each side. Drain on paper towels until cool and then dice.

2- In a large bowl, mix together the vinegar and mustard until well combined, then stir in the oil and set aside.

3- Combine the beans, red pepper, and broccoli and stir well. Add the bacon and turkey. Check the seasoning. Refrigerate overnight and stir in the dressing before packing.

Banana Apple Bread (Source: The Sweet Melissa Baking Book)
For the apples:

2 tablespoons unsalted butter

3 tablespoons firmly packed dark brown sugar

2 Granny Smith apples, peeled, cored, and cut into 1/2-inch pieces

½ teaspoon ground cinnamon

1 teaspoon pure vanilla extract
For the banana bread:

2 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon ground cinnamon

¼ teaspoon ground cloves

¼ teaspoon freshly ground nutmeg

½ teaspoon kosher salt

8 tablespoons (1 stick) unsalted butter

1 cup granulated sugar

2 large eggs

¼ cup fresh orange juice

1 teaspoon pure vanilla extrac

t1 ¼ cups very ripe mashed bananas (2 to 3)

Before you start:Position a rack in the center of your oven and preheat the oven to 350°F. Lightly butter and flour a 1 1/2-quart loaf pan.
To make the apples:Preheat a medium skillet over medium-high heat. Add the butter and brown sugar and heat until bubbling. Add the apples and cinnamon and sauté until golden and tender, about 5 minutes. Stir in the vanilla. Remove from the heat and set aside to cool.
To make the banana bread:In a medium bowl, whisk together the flour, baking soda, cinnamon, cloves, nutmeg, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 1 to 2 minutes. Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl.
In a small bowl, combine the orange juice and vanilla.
Add the flour mixture to the butter mixture in three batches, alternating with the orange juice mixture, mixing well after each addition. Scrape down the sides of the bowl after each flour addition. Stir in the mashed bananas until combined. Then stir in the reserved apples.
Pour the batter into the prepared loaf pan. Bake for 55 to 60 minutes, or until a wooden skewer inserted into the center comes out clean. Remove to a wire rack to cool for 20 minutes before unmolding onto the rack to cool further.
*Serve slightly warm or at room temperature. The banana bread keeps well wrapped in plastic wrap at room temperature for up to 3 days. For longer storage, freeze well wrapped in plastic wrap and then aluminum foil for up to 3 weeks. Defrost (still wrapped) at room temperature.

Cornbread Salad, Buffet Style

I have made this type of salad before, but I forgot about it until I saw Prudy's recent post about it. Her version is more organized, but when I saw that I had leftover cornbread from THIS, I decided a quick salad was in order. I chopped up whatever veggies we had, leftover meat that was in the fridge, and threw it all together. Next time you have leftover cornbread give it a go!
Cornbread Salad, Buffet Style by Mary Ann

chopped red pepper
chopped scallions
cherry tomatoes
shredded cheese
chopped zucchini
frozen corn, thawed
black beans and kidney beans
matchstick carrots
spinach and red leaf lettuce
crumbled cornbread
fat free sour cream mixed with Ranch seasoning (Dip)
steak or chicken

Pile some lettuce and spinach on your plate and add other foods accordingly. Enjoy!