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Category: Recipes

The Best Healthy Turkey Chili

My family loves chili. I have made so many variations of Turkey Chili over the years and then this recipe came across my inbox. I was really impressed and like that it is a healthy alternative to some of the other recipes that I have tried. It is really easy and cooks so quickly. I love a great meal that you can make under an hour. I make it early in the week and we eat lefts overs every day until it’s gone..IT’S THAT GOOD!!!!

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Image Unsplash

Adapted from Ambitious Kitchen.


  • 2 teaspoons olive oil
  • 1 yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 medium red bell pepper, chopped
  • 1 pound extra lean ground turkey or chicken (99%)
  • 4 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt, plus more to taste
  • 1 (28-ounce) can diced tomatoes or crushed tomatoes
  • 1 1/4 cups chicken broth
  • 2 (15 oz) cans dark red kidney beans, rinsed and drained
  • 1 (15 oz) can sweet corn, rinsed and drained
  • For topping: cheese, avocado, tortilla chips, cilantro, sour cream
  1. Place oil in a large pot and place over medium high heat. Add in onion, garlic and red pepper and saute for 5-7 minutes, stirring frequently. 
  2. Add in ground turkey and break up the meat; cooking until no longer pink. Next add in chili powder, cumin, oregano, cayenne pepper and salt; stir for about 20 seconds.
  3. Next add in tomatoes, chicken broth, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary. 
  4. Garnish with anything you’d like. Makes 6 servings, about 1 1/2 cups each.

Creamy Tuscan ShrimpHere is a quick one

Here is a quick easy weeknight stove-top dinner that is really delicious. I love shrimp dinners and adding the spinach makes it such a great one-dish family meal. I have served this with white rice, brown rice, egg noodles, and even just crusty bread on the side. It is so good that it doesn’t need anything at all. Bon Appetit!

Adapted from Cooking Professionally

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Image Cooking Professionally


• 2 tablespoons salted butter

• 6 cloves garlic, finely diced

• 1 pound shrimp, tails on or off ( I prefer off)

• 1 small yellow onion, diced

• 1/2 cup white wine (optional)

• 5 ounces jarred sun-dried tomato strips in oil, drained (reserve 1 teaspoon of the jarred oil for cooking)

• 1 3/4 cups half-and-half ( I use fat free 1/2 and 1/2)

• salt and pepper, to taste

• 3 cups baby spinach leaves, washed

• 2/3 cup fresh grated Parmesan cheese

• 1 teaspoon cornstarch mixed with 1 tablespoon of water (optional)

• 2 teaspoons dried Italian herbs

• 1 tablespoon fresh parsley, chopped


Heat a large skillet over medium-high heat. Melt the butter and add in the garlic. Fry for one minute, until fragrant.

Add in the shrimp and fry for two minutes on each side, until slightly cooked through and pink. Move to a bowl. Set aside.

Fry the onion in the butter leftover in the skillet. Pour in the white wine (if using), and allow to reduce to half, scrape any bits off the bottom of the pan.

Add the sun-dried tomatoes and fry for 1-2 minutes.

Reduce the heat to low-medium, add the half-and-half and bring to a low simmer, stirring occasionally. Season with salt and pepper, to your taste.

Add in the spinach leaves to wilt in the sauce, and add in the parmesan cheese. Allow the sauce to simmer until the cheese melts through the sauce. (For a thicker sauce, add the water and cornstarch mixture to the center of the pan, let simmer while stirring the mixture quickly until the sauce thickens.)

Add the shrimp back into the pan, add herbs and parsley to taste.

Serve over rice, pasta, or steamed vegetables

One Pan Orecchiette Pasta

Here we have another one-pan dinner. I guess it is perfect timing since the back-to-school rush is upon us. All of my kids LOVE LOVE arugula. It is a staple in our fridge. I was so happy to find this recipe. I knew it would be an instant hit around here. If you do not want to use spicy sausage, parsley and cheese sausage is amazing too. We all like it both ways. And it is soo easy. Let me know what you think! Bon Appetit!!


• 2 tablespoons olive oil

• 1/2 onion, diced

• salt to taste

• 8 ounces spicy Italian sausages, casings removed

• 3 1/2 cups low-sodium chicken broth, divided, or as needed

• 1 1/4 cups orecchiette pasta, or more to taste

• 1/2 cup roughly chopped arugula, or to taste•

1/4 cup finely grated Parmigiano-Reggiano cheese, or to taste


Step 1

Heat the olive oil in a large, deep skillet over medium heat, then add the onion. Cook and stir the onion with a pinch of salt until the onion is soft and golden, 5 to 7 minutes. Stir the sausage into onions; cook and stir until the sausage is broken up and browned, 5 to 7 minutes.

Pour 1 1/2 cups chicken broth into the sausage mixture and bring it to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add the orecchiette pasta. Cook and stir the pasta in the hot broth, adding the remaining broth when liquid is absorbed until pasta is cooked through and most of the broth is absorbed about 15 minutes.Step 3

Stir the arugula into the pasta-sausage mixture until the arugula wilts. Ladle the pasta into bowls and sprinkle it with Parmigiano-Reggiano cheese.

One-Pot Mexican Chicken and Rice

I just made this really good, really easy back to school family dinner..We made enchiladas so many times during the pandemic that I thought this would be a great alternative. We all loved it just as much. I did add some black beans as well and it came out perfect and all in under 30 minutes. This is definitely worth a try. Bon Appetit!

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• 3 tablespoons extra virgin olive oil

• 1/2 white onion, diced finely

• 1 pound boneless skinless chicken breasts, cut into bite-sized pieces

• 1 teaspoon kosher salt and freshly ground pepper to taste

• 2 cloves of garlic, minced• 1 cup uncooked long-grain white rice

• 1 (10-ounce) can red enchilada sauce

• 1 (10-ounce) can diced tomatoes and green chilies, undrained

• 1 cup water

• 1/2 teaspoon ground cumin

• 1 cup shredded cheddar cheese or Mexican-blend cheese

• toppings: sour cream, tomatoes, diced avocado, cilantro (optional)


Step 1

In a large skillet or pot, sauté the onions in two tablespoons of olive oil over medium heat. Season the chicken with salt and pepper.

Once the onions soften, increase the heat to medium-high and add the chicken to the pan.

Brown the chicken pieces and add the garlic. Cook for about 1 more minute.

Push the chicken to one side of the pan and add an additional tablespoon of olive oil to the other side

Add the uncooked rice to the olive oil and saute it for a couple of minutes.

Add the enchilada sauce, diced tomatoes, water, and cumin. Stir to combine. Bring mixture to a boil, then lower the heat to a simmer and cover the pan with a tight-fitting lid.

Cover the pan. Cook the chicken and rice mixture, making sure to stir every once in a while, for about 15 minutes or until the rice is tender and the liquid is absorbed.

Sprinkle cheese on top and cover the pan with a lid, letting it sit for 1-2 minutes or until the cheese has melted.

Serve, sprinkle with desired toppings, and enjoy!

End of Summer Berry Crisp Dump Cake

I keep seeing a bunch of “dump cake” recipes on Tik Tok and decided to try my own. I found this one and brought it with me to a friend’s house. It was so easy to make and came out great. I find it is best to serve this cake right after it comes out of the oven. It would be great for the upcoming Labor Day weekend. Stay tuned I am working on some of these Dump Cakes in fall flavors for fall celebrations too.

  • 2 bags frozen mixed berries
  • 1 box french vanilla cake mix
  • 1/2 cup old-fashioned oats
  • 1/2 cup salted butter melted
  • Heat oven to 350° and spray a 9×13 baking dish with cooking spray.
  • Spread out frozen berries in the bottom of the dish (
  • In a mixing bowl, combine the cake mix ), oats, and melted butter. Stir together until thick crumbles form. Sprinkle evenly over the frozen berries. (If you are watching carbs you do not need to add the oats!!!)
  • Cook for 50-55 minutes. Crisp topping will be a golden brown and the berries will be bubbling.
  • Serve warm with a scoop of vanilla ice cream or whipped cream

Let’s Toast The Rest of the Summer with an Aperol Spritz


Let’s savor the last weeks of summer. One of the best summertime drinks, that has become so popular, is the Aperol Spritz. It’s a refreshing bubbly cocktail that is served in the Northern part of Italy and tastes like summertime. One of the best parts is the color is that of a beautiful Italian Riveria sunset. Bon Weekend!!

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1 1/2 ounces Aperol

3 ounces prosecco 

3/4 ounce sparkling water or club soda 

1 orange slice, for garnish, optional

Fill a white wine glass halfway with ice. Add the Aperol, prosecco, and sparkling water, and stir twice with a spoon. Serve with an orange slice if desired.