Turkey Pumpkin Chili Recipe

Hello, Friends! I apologize for my absence this past week or so.  Things have been very busy around here, as I'm sure you can relate to.  As we come into Fall, my favorite season of all, we are preparing for my husband to leave for Basic Training with the Army National Guard, and I've been cooking up a storm to spoil him with delicious meals before he ships out.  One of them, which I have had many recipe requests for, is this turkey pumpkin chili.  It's gluten free, perfect for fall, and oh-so-yummy.  This meal also freezes well, so you can either make it to freeze, or save any leftovers for a quick meal you can throw in the crock pot, or heat up stove top.

*I altered this recipe from a bunch of others I found, to make it the way I like it. Add what you like!

Here's what you'll need:
1 package of ground turkey (I usually use a little over a pound)
1/2 tsp olive oil (Saratoga Olive Oil is the absolute BEST)
1 small onion (chopped)
1 tbsp minced garlic
1 tsp chili powder
1/4 tsp cinnamon
1/4 tsp cloves
2 bay leaves
2 tsp cumin
1 tsp oregano
1/2 tsp  Adobe seasoning
1 can cannellini beans
14.5 oz can Italian style crushed tomatoes, or a can of regular diced tomatoes
15 oz can pumpkin (not pie mix, just plain pumpkin)
2 cups chicken broth
salt and pepper to taste
cheese to top it with
sour cream or Greek yogurt to top it with

Here's what to do:
Brown the turkey, and then add all the seasonings.  Let them all cook with the turkey for a minute or so.  Add the olive oil, onion, and garlic and let cook for a few minutes until the onions start to get soft.  Add the beans, tomatoes, and pumpkin and stir well.  Add the chicken broth.  Cook on medium for about 10 minutes, stirring occasionally, and then reduce heat to low, cover and let it simmer like this for about 45 minutes.  When done, add it to your favorite chili bowl, top with cheese and sour cream or Greek yogurt and enjoy!

Gluten Free Buffalo Chicken Wing Dip

It doesn't get much better than Buffalo Chicken Wing Dip.  It's the perfect side to bring to a party, or starter for your own get togethers.  I don't like blue cheese (that's an understatement, I loathe blue cheese), so here's what I do to make a delicious dip, with ranch, gluten free.

 

What you'll need:

2-3 chicken breasts

2 cup bag of shredded cheese (Cabot is the absolute best)

1/2 cup of gluten free ranch (or buffalo ranch)

1/2 cup Frank's Red Hot (feel free to use any brand, this is the one I like best) 

8 oz of softened cream cheese (or the low fat version I use, pictured below)

 First thing you'll want to do is get the chicken started.  You can cook it any way, and shred it, but I find the easiest way is to poach it by simply boiling it with a tbsp of white vinegar.  Over cook it a little and it will shred easier.

Next, in a bowl, mix together the cream cheese, hot sauce and ranch, and mix until the cream cheese is blended.

Add the chicken and mix.

Lightly spray a baking dish and spread the dip evenly in the pan.

Load it up with cheese on top and its ready for the oven!

Place in preheated 375 degree oven and cook for about 25 mins, or until the cheese begins to brown and bubble.



Serve with tortilla chips or fresh carrots and celery, but watch out, it doesn't last long!

Gluten Free Shake n' Bake Style Chicken

 

For this recipe, using a Ziplock bag is the easiest way of "shaking" or mixing the chicken with the bread crumb mix.  I didn't have one, so I used a bowl with a plate on top to shake it up.

What you'll need:

3-4 chicken breasts, split in half to become cutlet style (or just use cutlets)
1 cup gf bread crumbs (I use Hannaford since they're a steal at under $3 a bag, but you can experiment with what brand you like best)
1/4 cup potato flour (use whatever gf you'd like, I had potato, so I used that. Rice flour works well too)
1/2 tsp paprika
salt and pepper to taste (the corn breadcrumbs and not salty, so I add a bit more salt to this blend)

Rinse the chicken with cold water.  Pat dry so the breading stays on better.  Place it all in a bowl and top with the rest of the ingredients.

 

Coat the chicken and brown in a little oil.  These breadcrumbs are corn based, so I find corn oil works best with it. You can use vegetable, corn, olive, or whatever you have on hand.  You may find you like a particular one better, so play around with it.  Brown for a minute or two on each side and place on a lightly sprayed cookie sheet.  Bake for 25 minutes or so (until fully cooked) on a preheated 350 degree oven. 

Variations to try:

-add a little Parmesan cheese to the bread crumb mixture

-to make Italian style, add basil, oregano and parsley to the mix and omit the paprika

-top with sliced cheese and melt to make chicken sandwiches

-for Chicken Parm, add some spaghetti sauce and provolone and bake until melted

-use as the chicken in chicken Alfredo (my favorite)

-for a slightly healthier version, skip browning and bake a little longer

Enjoy!

oh, and if you have a little helper, snap a cute picture of them :)