Turkey Chili with Cornbread Waffles

Yesterday, the weather dropped a bit here in Florida. The high was just over 80 degrees. I'm sure that is still hot for many of you, but I'll take any taste of fall I can get. As soon as I looked at the forecast for the day, I knew it would be a perfect day for the first crockpot chili of the season. 

Turkey chili is a staple in our house during the fall and winter months. I make it every other week, using pretty much the same recipe. Last night, I decided to use the waffle iron to make cornbread waffles to go with our chili after seeing it on Pinterest. 

I have to say that this is the best way to serve cornbread with chili. There was cornbread in every bite of chili I had and it was absolute perfection. Mom, dad and hubs agreed and said this needs to be our Sunday night football dinner from now on.  Success! 

Turkey Chili 

Ingredients: 

1 pound ground turkey

1 (14 oz) can diced tomatoes 

1 (8 oz) can tomato sauce

1 (6 oz) can tomato paste

2 (16 oz) cans pinto beans

1 cup chicken broth

1 packet of chili seasoning

Salt and Pepper
Cheddar cheese, sour cream, chopped green onions to garnish 

Directions: 

1. Season your ground turkey with a little salt and pepper.  Brown it over medium heat until its cooked through and no longer pink.  
2. Remove from heat.
3. In the crockpot, add the tomato paste, diced tomatoes, tomato sauce, chili mix and chicken broth. Stir to combine. 
4. Add ground turkey to the tomato mixture in the crockpot. Stir to combine. 
5. Cook on low for 6-8 hours.  

6. When it's time to serve, spoon your chili over waffles (see below for directions) and garnish with your choice of toppings. 


Cornbread Waffles 

I used 1 box of Jiffy cornbread mix and followed the directions on the box to prepare them. The only thing I added was 2 tsp of chili powder to the mix to give the waffles an extra kick. 

Make sure your waffle iron is hot and ready. Pour the cornbread batter onto the waffle iron and close to cook. I used a large cookie scoop for the batter and made 5 medium waffles for this meal. Our waffles took about 4-5 minutes to cook through. 

YOU CAN FIND THE PRINTABLE RECIPE HERE

{Crock Pot} Honey Parmesan Pork Loin

It's that time of the year. Not only is it football season and almost the start of fall, but it's crock pot season. Although I do use my crock pot all year long, I use it multiple times a week in the fall and winter months. 

Pork loins are one of my favorites to cook in the crock pot. I've had great success with most of the pork recipe's we've tried in the crock pot, they are always so tender, juicy and fabulous leftover. I made this recipe while at my parents this past week. They always have fresh grated parmesan cheese in their fridge and I was determined to use it in one of the meals I planned. I used a few different recipes for this dish and was happy with how it turned out. My favorite part of this recipe was the combination of honey with the parmesan cheese, it was full of flavor but not overpowering. The family (including my two year old!) gave this recipe an A+ and asked for it to be added to the rotation.   That I can make happen! 

Ingredients: 
1 boneless pork loin (mine was just over 1lb)
2/3 cup of fresh grated parmesan cheese 
1/2 cup honey
1Tbs coconut oil (olive oil could be used as well) 
1 Tbs worcestershire sauce
1 Tbs soy sauce
1 Tbs italian seasoning 
1 Tbs minced garlic 
1/4 tsp salt 
1/4 tsp pepper 

Directions: 
1. Spray the crock pot with non stick cooking spray. We used Pam coconut oil spray. 
2. Add the pork to the crock pot and season it with the salt and pepper. 
3. Whisk the remaining ingredients (honey, cheese, oil, worcestershire sauce, soy sauce & garlic) together in a separate bowl. 
4. Once mixed together, pour it over the pork. 
5. Cover and cook for 6 hours on low. Make sure the temperature is 160 before you take it out. 
6. Pour some of the extra juices over it to serve. 

Enjoy! 

{crock pot recipe} Sweet Glazed Pork

This recipe reminds me of the sweet and sour meatballs my mom makes every year for our Christmas Eve party. They cook all day in the crock pot and are always a hit at the party.  When I came across the same ingredients with pork chops for dinner, I knew they would be good. The only change I made to the recipe was adding a few teaspoons of minced garlic.  I served the pork chops with jasmine rice and broccoli. I'll definitely make this recipe again, next time putting a twist on it using jellied cranberry sauce instead of grape jelly. 

Sweet Glazed Pork

Courtesy of Six Sisters' Stuff 

Ingredients:

4-6 boneless pork chops
1 (12 oz) bottle chili sauce
1 cup grape jelly

Directions:

Spray slow cooker with non-stick cooking spray. Place pork chops at the bottom. In a bowl, mix together the chili sauce and the jelly; pour on top of pork chops. Cook on LOW for 6-8 hours (do 8 hours if your pork chops are frozen) or HIGH for 3-4 hours (I prefer the low and slow method for these).

Crock Pot White Chicken Chili

A friend posted this recipe on her blog this week, I knew I had to make it.  I already had leftover rotisserie chicken in the fridge, so it was a quick trip to the grocery store for the remainder of the ingredients. The original recipe was stove top, but looked easy enough to be done in the crock pot. The dish turned out more like a soup but it was delicious.  I knew it would be a repeat winter meal when hubs finished his bowl in no time.  We had it the next night for leftovers, I looked forward to it all day.  It was still just as good! Enjoy!

Crock Pot White Chicken Chili

Adapted from Gimme Some Oven

Ingredients

• 4 1/2 cups chicken broth
• 4 cups cooked shredded chicken
• 2 (15-oz) cans Great Northern beans, drained
• 2  7 oz cans of salsa verde 
• salt and pepper to taste 
• 1 avocado (sliced)
• 1 cup mexican cheese mixture 
• chopped cilantro (about 1 TBS)
• tortilla strips (I used Archer Farms southwest tortilla strips (salad toppers) 

Directions

Place chicken broth, chicken, beans and salsa verde in the crock pot, stir to combine.  Cook on low for 6-8 hours.  When it's time to serve top with cheese, avocado, cilantro and tortilla strips.  

**I added my cheese to the bottom of my bowl and poured the soup/chili over the top.  It melted and mixed in perfectly that way**

Easy Crockpot Potato Soup

If you're anything like me you use your crockpot at least once a week during the winter.  Heck maybe in the summer as well.  Anyhow, mine doesn't leave my counter during the winter months.  Most weeks I use it twice.  

This past week I made potato soup. 

It was exactly what I was looking for.  

Rich, creamy and filling.  

Perfect for a cold winter night.  

Ingredients: 

1 30oz. bag of frozen diced hash browns

1 32 oz box of chicken broth

1 can of cream of chicken soup (10 oz)

1 pkg. cream cheese (8 oz, not fat free)

3 oz bacon bits 

1 cup shredded cheddar cheese 

salt and pepper to taste 

Directions:

Put the hash browns in the crockpot.  Add in the chicken broth, cream of chicken soup and half of the bacon bits.  Add a pinch of salt and pepper.  

Cook on low for 7-8 hours or until potatoes are tender.  

An hour before serving, cut the cream cheese into small cubes.  Place the cubes in the crock pot.  Mix a few times throughout the hour before serving.  

 Once the cream cheese is completely mixed in, it's ready to serve.  

Top with cheddar cheese and some additional bacon bits.  

Enjoy! 

If you want the printable recipe, go HERE. 

If you're looking for another delicious recipe, check out one of my newest, corn chowder! 

Check out my Pinterest board for more of my favorite recipes! 
Follow Leah's board Simply Made with Love on Pinterest.

*affiliate links used in this post*

BBQ Chili

I guess I'm on a bit of a BBQ kick lately.  Maybe this Texas living is rubbing off on me...

Chili is a staple in our house during the fall and winter months.  

I make it once a week, usually on Sunday or Monday so that we can enjoy leftovers for lunch throughout the week.  I've been making the same chili recipe lately and was ready for a change.  I pinned this one on Pinterest recently and decided to give it a go. 

Results:  This was exactly what I was looking for.  A recipe that wasn't your typical chili but still hearty enough to fill you up.  It reminded me of a sloppy joe.  Even my one year old ate the beans, meat and corn.  She is super picky so this is definitely a win in our house!  Enjoy! 

BBQ Chili

Adapted from I Heart Eating 

Ingredients

1 lb. lean ground turkey (or beef)

1 onion, finely chopped (optional, we don't use onions)

1 (15 oz.) can pinto beans, rinsed and drained

1 (15 oz.) can black beans, rinsed and drained

1 (15 oz.) can corn, drained

3 (14 oz.) cans diced tomatoes

1 (16 oz.) bottle of barbecue sauce (sweet baby rays is our go to)

2 tsp. chili powder 

1 T. Worcestershire sauce

1 T. cumin

1 T. brown sugar

Directions

1. Brown the ground meat. Drain.
2. Return the cooked meat to the pot.
3. Add the rest of the ingredients. Stir to combine.
4. Cover and cook on low for 6-8 hours.  

Dr Pepper BBQ Ribs {Crockpot Recipe}

One thing you won't find in our house is soda.  We don't drink very often.  If we do, it's on an out to eat night and a fountain soda.  A few weeks ago after AG's birthday party we had tons of soda leftover.  Since I knew we wouldn't drink it all, I decided to cook with it.  It had been over a year since I made ribs for dinner, so that is what i decided on.  I knew hubs would be thrilled with my decision. 

 I found lots of recipes for Dr. Pepper Ribs online but none in the crock pot that I had all the ingredients for.  I decided to create my own and I have to say, this one was a success. 

Hubs over and over again praised them while devouring every last bit.  He would take a bite, look at me and say "wow, these are really good". Over and over again.  My toddler even had her fair share.  Hubs has already requested these again, I'm sure we will be having our fair share this football season.  Enjoy! 

Ingredients: 

2 1/2 cups of Dr. Pepper

2-4 lbs of baby back ribs

1-2 cups of BBQ sauce (sweet baby rays is our go to)

salt, pepper, chili powder

Directions: 

Create a rub with equal parts of the salt, pepper and chili powder.  I used about 1/2 tsp of each.  Rub it on the meat. 

Cut ribs into sections of about 2-3.  

Place ribs in a crock pot (I make sure to spray with cooking oil first). 

Add 2 cups of the Dr. Pepper (reserve remaining 1/2 cup)

Cook on low for 7-8 hours.  

Drain the Dr. Pepper leaving ribs still in the crock pot. 

Mix the BBQ sauce with the remaining Dr. Pepper.  

Brush sauce mixture over ribs and cook for another 30-45 minutes.  

Affiliate link used in this post.

Easy Italian Stew

Kraft recipes does is once again.  This past week we enjoyed a filling and delicious dinner courtesy of Kraft.  Even though the weather is quite warm here, I'm still enjoying "winter" meals.  I've been trying to use my crock pot a few times a week and have been filling it with various soups and stews.  The original recipe wasn't a crock pot meal.  I thought it would be good either way, so I opted for the quicker option.  

Results: The recipe provided us not only with a filling dinner but with a good amount of leftovers.  It's a healthy meal and you could even use fresh veggies if you wished.  Since I can't have dairy, we didn't add the cheese.  I didn't feel like it was missing anything.  Hubs added red pepper flakes for a little more flavor.  Overall, we'd give it a 5! 

Easy Italian Stew

Adapted from Kraft Recipes 

what you need

2 Tbsp.  KRAFT Zesty Italian Dressing

1 lb.  turkey sausage (I sliced it into pieces, you can also use ground sausage)

2 cans  (14-1/2 oz. each) fat-free reduced-sodium chicken broth

1 pkg.  (16 oz.) frozen stir-fry vegetables (any variety will work, we used broccoli, mushrooms, water chestnuts, celery, peppers and carrots)

1

1 can  (15 oz.) cannellini beans, rinsed

1 can  (14-1/2 oz.) Italian-style diced tomatoes, undrained

1 cup  elbow macaroni, uncooked

make it

HEAT dressing in large saucepan on medium heat. Slice sausage into 1/2 inch pieces.  Cook 8 to 10 min. or until done, stirring occasionally. Drain.

In the crock pot ADD all of the ingredients except the pasta.  Cook on low for 6 hours.  About 25-30 minutes before serving, add the pasta.  Make sure the pasta is cooked before serving.  Enjoy! 

Fire Roasted Pot Roast

Pot roast is a weekly staple in our household. 

It's dairy free. 

Can be thrown into a crock pot. 

Hearty & Healthy. 

Hubs and I both enjoy it. 

It's a win win.  

Since I've been making the same recipe for pot roast, I decided to change things up this week.  

Results: This definitely has a kick to it.  Hubs loved it and I liked it.  He loves anything spicy, so this was right up his alley.  I didn't add the mushrooms because the ones I bought went bad.  So I threw in celery instead. Next time I make it, I will definitely add the mushrooms.

Fire Roasted Pot Roast

Courtesy of Pillsbury 

1

boneless beef pot roast (2 lb)

Salt and pepper

1

package (8 oz) sliced fresh mushrooms (about 3 cups)

3/4

lb potatoes, peeled, cut into 2-inch cubes

1/2

lb carrots, cut into 2-inch pieces

1

can (18 oz) Progresso™ Recipe Starters™ fire roasted tomato cooking sauce

Chopped fresh Italian (flat-leaf) parsley, if desired

1. Spray 6- to 7-quart slow cooker with cooking spray. Generously sprinkle all sides of beef with salt and pepper. Place beef in slow cooker.
2. Arrange mushrooms, potatoes and carrots around beef. Pour cooking sauce over beef and vegetables.
3. Cover; cook on Low heat setting 6 to 8 hours or until beef is tender.
4. Serve beef and vegetables with sauce from slow cooker. Garnish with parsley.

Slow Cooker Sweet & Sour Pork

Some of my favorite recipes I've made have been delivered right to my inbox.  A few years ago I subscribed to Kraft recipes.  A few times a week some of their most popular recipes are delivered right to me.  I keep them all in a folder on my computer.  Whenever I'm in need of a new recipe, that is where I go.  

Results: A healthier version of what you'll get at your local Chinese restaurant.  This meal was full of flavor and just as tasty the next day for lunch. This picture doesn't really do the recipe any justice.  I used brown rice, so it all kind of blended together.  I didn't have any green pepper at home, but will definitely add it or peas next time.  Enjoy!

             Slow Cooker Sweet & Sour Pork 

          Courtesy of Kraft Recipes 

what you need

1-1/2

lb.  boneless pork loin, cut into 1-inch pieces

1

 onion, chopped

1

can  (14-1/2 oz.) chicken broth

3/4

cup  KRAFT Original Barbecue Sauce

1

can  (8 oz.) pineapple chunks in juice, drained

1

 green pepper, chopped

2

cups  instant white rice, uncooked

make it

PLACE meat in slow cooker; top with onions.

ADD broth and barbecue sauce; cover with lid. Cook on LOW 6 to 7 hours (or on HIGH 4 hours).

STIR in remaining ingredients. Cook, covered, on LOW 30 min. or until rice is tender.

                                            

Sweet Baby Ray's Crockpot Chicken Sandwiches

One thing I learned very early on in my marriage was that my husband has a love for Sweet Baby Ray's BBQ Sauce. We have to have it in the house at all times.  He uses it on everything.  When I came across this recipe, I had to make it for him.  
Results: One of the best BBQ chicken recipes I've ever made.  There was a good amount of extra sauce when it was done cooking so I decided not to serve it on it's own.  I felt like it needed something.  So I decided to make BBQ chicken sandwiches.  I chopped the chicken, toasted buns, added some pickles and even put some of the extra sauce in a ramekin for dipping. These sandwiches were as good as a BBQ restaurant that is by our house.  Absolutely delicious! 

Sweet Baby Ray's Crockpot Chicken

Courtesy of Just a Pinch Recipes

Ingredients

4-6 chicken breasts, boneless and skinless

1 btl sweet baby ray's bbq sauce

1/4 c vinegar

1 tsp red pepper flakes

1/4 c brown sugar

1 tsp garlic powder

Directions

1. Mix BBQ sauce with vinegar, red pepper flakes, brown sugar and garlic powder.

2. Place chicken in crockpot (still frozen is ok). Pour sauce mixture over chicken.

3. Cook on LOW 4-6 hours.

This is what it looked like when it came out of the crock pot.

Then, I sliced it for our sandwiches. 

Slow Cooker Chicken Noodle Soup

Soup and cold weather go hand in hand in our house.  Unfortunately, when I was planning our meals a few weeks ago I didn't know that our January weather would be in the 80's! I had already made my trip to the store therefore this recipe stayed on the menu.  I have to say that this was definitely one of the easier crock pot recipes I've made recently.  All you really have to do is cut the celery and carrots (I didn't use onions) and throw everything else in there.  Hubs and I devoured ours and are still enjoying leftovers.  I'm looking forward to making this again when the weather is cold! 

Enjoy!

Chicken Noodle Soup

Courtesy of Southernfood.com

Ingredients:

• 2 1/2 to 3 1/2 pounds chicken pieces
• 4 cups water
• 4 cups chicken broth
• 1 teaspoon seasoned salt
• 1 teaspoon salt, or to taste, depending on saltiness of broth
• 1/4 teaspoon pepper
• 1 leek or small onion chopped
• 1 carrot, chopped
• 2 stalks celery, chopped
• 1/4 cup parsley, chopped
• 1/2 teaspoon dried marjoram or basil
• 1 bay leaf
• 6 ounces noodles

Preparation:

Place all ingredients except noodles in the Crock Pot. Cover and cook on low for 5 to 6 hours. Remove chicken and bay leaf from pot; take meat from bones, dice, and return to broth, and add the noodles. Cook another hour or until noodles are done (about 1/2 hour on high). Or, cook the noodles separately and add them just before serving.

tomato-basil-parmesan-soup

One of my favorite comfort foods is grilled cheese and tomato soup. Especially on a cool fall or winter night.  When I looked at the forecast a week or so ago and noticed cooler temperatures, I made sure to add this dinner to my menu.  I'm still on a crock pot kick, so I searched to see if there was a soup recipe I could make in the crock pot.  I decided on this one because of the amount of veggies in it and the reviews.  It isn't a smooth, creamy soup due to the vegetables but it was still good.  Hubs gave it a 7 out of 10 and that's pretty good because he's not a soup fan.  I give it a 6 because I REALLY love creamy tomato soup.  Again, a great tomato soup but if you're looking for creamy with no chunks, this is not for you.  Enjoy! 

Tomato- Basil- Parmesan- Soup 

Recipe found here 

Makes about 2 quarts (about 8 servings)

2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth
½ bay leaf
½ cup flour
1 cup Parmesan cheese
½ cup butter
2 cups half and half, warmed (or skim milk if you’re trying to cut some calories)
1 tsp salt
¼ tsp black pepper

1.  Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
2.  Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
3.  About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper.  Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don’t be afraid to always season to taste at the end).
4.  Cover and cook on LOW for another 30 minutes or so until ready to serve.