Tag Archives: Broth

Fall Sunday Chili

30 Oct

Today feels like a superb day to make a big bowl of hearty and comforting chili! And looking at the rest of the week’s weather..it’s very appropriate! I usually make my chili with ground beef, but I wanted to experiment with new ingredients, so I chose ground turkey instead. I also like my chili to be hearty and thick, not soup-like, so I add tons of beans, tomatoes, and seasonings to give it that extra kick :).


  • 1 garlic clove, minced
  • 1 cup chopped red onion
  • 1 poblano pepper, seeds removed and chopped
  • 1 lb. ground turkey
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (14 ounce) can chicken broth
  • 1 (15.5 ounce) can white beans
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 3 tablespoons tomato paste
  • 2 teaspoons Italian seasoning
  • salt & pepper


  • combine garlic, onion, pepper, and turkey in a pot with a little oil. cook until turkey is no longer pink ~6 minutes.
  • add the rest of the ingredients, bring to a boil, reduce to a simmer and cook for ~10 minutes.

Walah!  It’s the easiest chili recipe and it’ll still taste it’s been cooking all day in a slow cooker. Serve over a baked or sweet potato, with some toasted garlic bread, or the Cincinnati two-way (over spaghetti)!

Sun-dried Tomato & Feta Stuffed Chicken

21 Aug

Flavorful sun-dried tomatoes combined with tangy feta cheese, basil, and Italian seasoning make this stuffed chicken dish delectable!

This recipe makes 4 servings, but if you’re like me, I only cook for 1 so I prepare the chicken breasts and freeze them for another time. I do this with a lot of recipes; it’s a great tip when you’re cooking for 1 and doesn’t force you to eat the same thing for days!


  • 1/2c. sun-dried tomatoes*(*bring water to a boil-add tomatoes-turn off heat, cover for 5 mins-drain)
  • 1/2c. feta cheese (I like sun-dried tomato and basil flavored)
  • 2t. chopped basil (fresh or dry)
  • 1t. Italian seasoning
  • 1t. minced garlic
  • black pepper
  • 4 chicken breasts
  • salt
  • 2T. butter
  • 1/4c. chicken broth
  • combine tomatoes, feta, basil, seasoning, and garlic in a bowl.
  • make a horizontal split in chicken breasts (be careful not to slice all the way through!).
  • stuff ~1/4c. of mixture into each chicken breast-sprinkle with salt.
  • take 4 sheets of aluminum foil and spray with cooking spray. place 1 stuffed breast on each piece, lay 1/2t. butter on top, and drizzle with chicken broth.
  • fold ends of foil tightly and place in the oven at 425degrees for 20 minutes.
Easy to prepare (and clean-up), flavorful, and healthy! I served this with a side of Trader Joe’s 5-grain medley and roasted asparagus.DeLiSh :-}