Fall Soups

White Chicken Chili

pic courtesy of myrecipes.com

1 lb boneless, skinless chicken breasts, cut into 1/2 inch cubes

1 medium onion, chopped

1 1/2 tsp garlic powder

1 Tbsp vegetable oil

2 (15 1/2 oz) cans great northern beans, rinsed and drained

1 (14 1/2) oz can chicken broth

1 tsp salt

1 tsp oregano

1/4 tsp cayenne pepper

2 (4 oz) cans diced green chilies

1 cup sour cream

1/2 cup whipping cream

1) In a large saucepan, sauté chicken, onion, and garlic powder in vegetable oil until chicken is no longer pink.

2) Then add beans, chilies, chicken broth, and seasonings.

3). Bring to a boil.

4) Reduce heat and simmer (uncovered) for 30 minutes.

5) Slowly stir in sour cream and whipping cream and serve immediately.

*I did not add the sour cream but instead added a dollop I each bowl upon serving. This is an easy and delicious soup. Would be great with a crusty bread.

Serves: 5

Slow Cooker Butternut Squash Soup

3 cups chicken broth.     (I recently substituted with vegetable broth and think it tasted better)

2 cups chopped onion (1 large onion)

2 tsp minced garlic

1 1/2 tsp grated fresh ginger (I used dried and reduced amount)

1 tsp curry powder

1/2 tsp salt

1/2 tsp ground coriander

1/2 tsp black pepper

3 cups cubed, peeled butternut squash (2 lbs)

2 cups peeled, diced apples (2 medium)

Mix all together in a slow cooker; LOW for 8 hours. Then place in food processor to make the soup smooth (or use the awesome immersion blender that my brother gave me for Christmas. Get one...so worth it and makes the clean up easier).

Add a healthy dollop of goat cheese and this soup is perfection.

*if you want to save time, buy the pre sliced butternut squash. SO worth it for time saving.

Off to get children to bed but I'll add more soups later. Had to share two of my favorites to get you started.

Winter Roast Recipes

With Andy working crazy hours and a house full of a 2 year old and a 3 year old and a dog, I ebb and flow in how often I'm cooking (and most nights is a frozen pizza, Tyson chicken fingers, leftovers, PB&J kind of night).  But, I got on a kick and followed Southern Living's pot roast recipe with 2 other recipes to make with the roast.  Delicious, and perfect for these cold winter nights.  Enjoy!

Zesty Pot Roast

Southern Living

October 2014 edition

2 (3-lb.) boneless chuck roasts

1 tablespoon kosher salt

1 teaspoon ground black pepper 

2 tablespoons canola oil 

1 medium onion, chopped 

1 teaspoon minced fresh garlic 

2 cups beef broth 

1 tablespoon lime zest 

3 tablespoons fresh lime juice 

1 (15-oz.) can whole tomatoes, undrained and crushed 

1. Preheat oven to 350°. Sprinkle roasts with salt and pepper. Cook 1 roast in 1 1/2 tsp. hot oil in a Dutch oven over medium-high heat 4 minutes on each side. Remove roast; repeat with 1 1/2 tsp. oil and remaining roast. Sauté onion in 1 Tbsp. hot oil in Dutch oven 4 minutes. Add garlic; sauté 1 minute. Return roasts to Dutch oven; add broth, zest, juice, and tomatoes.

2. Bake, covered, at 350° for 3 hours or until beef is tender. Let roasts stand 10 minutes. Slice 1 roast, and serve with 1 1/2 cups tomato mixture. (Reserve remaining roast and tomato mixture for pot roast pies and soup, if desired.)

Image courtesy of Southern Living

Parmesan Potatoes

3 pounds Yukon gold potatoes, peeled and cut into 1-inch cubes

1 teaspoon salt 

1/2 cup half-and-half 

1/2 cup grated Parmesan cheese 

1/3 cup butter, melted 

1 teaspoon salt 

3/4 teaspoon black pepper 

Bring potatoes, 1 tsp. salt, and cold water to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and cook 16 minutes or until tender; drain. Return potatoes to pan; cook over medium heat until dry. Stir in half-and-half, Parmesan cheese, melted butter, 1 tsp. salt, and black pepper; cook 30 seconds or until heated. Remove pan from heat. Mash potatoes to desired consistency. (Reserve 2 cups for pot roast pies, if desired.)

Shepherd's Pot Roast Pies

1 (14.1-oz.) package refrigerated piecrusts

2 cups Parmesan Potatoes

2 cups chopped Zesty Pot Roast

1/2 cup sliced Roasted Carrots (note, I didn't add b/c I didn't have room in the pie for this)

1 cup frozen English peas, thawed

1/2 cup tomato mixture reserved from Zesty Pot Roast

1 large egg 

1. Preheat oven to 400°. Unroll 1 piecrust on a parchment paper-lined baking sheet. Spread 1 cup potatoes over half of crust, leaving a 1-inch border around edge. Toss together chopped roast and next 3 ingredients; spoon half of mixture over potatoes. Whisk together egg and 1 tsp. water; brush a small amount of egg mixture around edge of piecrust. Fold dough over filling, pressing and folding edges to seal. Repeat with remaining crust, potatoes, pot roast mixture, and a small amount of egg mixture. Brush tops of pies with remaining egg mixture; cut small slits in top for steam to escape.

2. Bake at 400° for 25 to 30 minutes or until crusts are golden brown and crisp.

Image courtesy of Southern Living

(and these looked much prettier than mine turned out, but mine still tasted delicious!)

Beef-and-Orzo Soup

1 cup chopped onion 

1 tablespoon canola oil 

1 cup chopped carrots 

1 (8-oz.) package sliced button mushrooms 

2 cups chopped Zesty Pot Roast

1 cup tomato mixture reserved from Zesty Pot Roast

1/2 cup uncooked orzo or other small pasta

1 (32-oz.) container beef broth 

Sauté onion in hot oil in a Dutch oven over medium-high heat 5 to 6 minutes or until lightly browned. Add carrots and mushrooms, and cook, stirring occasionally, 8 to 10 minutes or until mushrooms are tender. Add remaining ingredients, and bring to a boil. Reduce heat to medium, and simmer, stirring occasionally, 5 to 6 minutes or until orzo is al dente and soup is thoroughly heated.

Image courtesy of Southern Living

And I'm not normally a beef stew kinda girl, but this is really delicious, hearty, yummy, delicioso on a cold winter's night.

Happy Cooking!

The Hills Are Alive....

The Hills Are Alive....

que angelic voices breaking into a rousing rendition of "Hallelujah!"

que ME, finally able to breathe a sigh of relief.

Andy is BACK after being out of town the better part of 3 weeks.  Hallelujah, thank you Jesus, literally, as Jesus was my main Sustainer while Andy was gone.

Something was different this time with him being out of town (no, I'm not pregnant).  My sweet little Jackson is repeatedly showing off his sin nature, needing attention that I can't fully give with a distracted nursing baby, and discombobulated by Andy here, gone, here gone.  I'm struggling between grace and mercy, and all-out disciplining, figuring out which battles I need to tackle, and all the while chugging those last dregs of my coffee and praying, a lot, throughout the day, throughout the night.  The Lord, yet again, has been faithful in providing strength while I've been a single parent.  But man, are we all glad Andy is home, at least for a week?!

Jackson is so in love with his daddy (and I'm in love with Jackson's daddy too, for the record).

que, this amazing picture Andy just sent me

This boy loves some choo choos with his DaDa.  And he is loving running one-on-one errands with Andy.  They are so sweet together...melts my heart.

(And my pride as a mother must mention that I am blessed with a child who is fairly compliant, NOT strong-willed, pretty happy go lucky most of the time.  But then again, that's his personality, not a result of my parenting.  I didn't want any readers out there to abstain from calling us for playdates, fearing Jackson has turned into a Greek mythological figure from Hades.)

Now that I can abstain from my previous 3 weeks' diet of cut up fruit, an occasional piece of green something on my plate (thank you Juice Plus for filling in my lacking nutrients!), and 3 or 8 bowls of Lucky Charms, with an extra adult hand around the house, I can cook.  Yee-haw.  I feel like a sane lady.

My friend Emily encouraged me to cook a whole chicken.  Bones and all.  After I got over the fact I had to rub butter over the creepy little ribs, I realized this is a fabulous and wholesome and easy dish, and it makes your house smell like it stepped right out of the Martha Stewart magazine. (note, your kitchen will not look like a Martha Stewart kitchen afterwards. Just had to throw out that disclaimer. Nor was the Proverbs 31 woman all put together either...she had servants to clean her house, to scrub those dishes. You young mamas, give yourself some grace!)

Pioneer Woman's Roast Chicken

Recipe here.

prep work, courtesy of Pioneer Woman

With this recipe, I prepared BEETS (think Dwight Schrute from The Office).  I've never cooked with beets before, never touched one, and the only beets I've ever eaten have been prepared by the fanciest restaurants around.  However, I KNOW beets are packed with amazing nutritional content, and if you don't believe me check out this little article here.  This recipe is courtesy of Pinterest.

Balsamic Beets

Recipe here.

While I'm not jumping for joy about consuming these, I know these nutrients are needed for myself, for Ellie, and remember, Andy is back in town, playing with Jackson, so I can try new recipes.  Note, I took the easy way out and bought frozen sliced beets at Whole Foods.  It made the prep work super easy, and my hands are not stained a lovely shade of purple-y red.

Sloppy Joe's

Pioneer Woman

Recipe here.  (Also found in her new cookbook, which I love. I highly recommend getting your own copy)

Photo courtesy of Ree Drummond

And the key to losing any and all baby weight is....

Dessert.

Pioneer Woman's Chocolate Chocolate White Chocolate Chip Cookies

Recipe here.

Since I must seize the opportunity to cook/bake while Andy is here, I made these little beauties to take to visit family over the 4th.  (Surprise, YaYa!)

Cooking/baking is hard with two littles around the house, so don't beat yourself up if your diet consists of the occasional banana or watermelon or Lucky Charms, they're magically delicious.

If you need a GREAT laugh in these little years of motherhood, you HAVE to read "Sparkly Green Earrings."  It takes a lot to make me laugh out loud while reading.  I think I may have developed a stomach muscle while reading it and suppressing laughter so I didn't wake the kids.

 

 Some of my favorite excerpts from the book, along with the line: "Robert Frost took the road less traveled because he wasn’t traveling with children who need to go to the bathroom."

Funny!

Now to our survival...we did have fun, lots of laughter, some tears (by all 3 of us), lots of wine after bedtime (just kidding grandmothers! I am sane, I promise!)

First time watching "Pinocchio"

Mama needed a pedicure (after repeated instances of Jackson saying "O My, What's This" while pointing at the calluses on my feet. It.was.time.). So we all went!  Crazy and desperate mama.

Cranberry Orange Biscotti

My mama taught me to always take something to all functions and places I attend, whether someone invites us to their home for dinner, or to their vacation home, etc.  So, I present to you...

Cranberry Orange Biscotti

My very kind Bible Study leader and long-time mentor invited our small discipleship group, and kids (brave woman!), to her lake house, and I haven't been to Lake Martin since Jackson was 11 weeks old, so we sure are looking forward to our time there.  After repeated offers of "what can I bring," and her response continually being "nothing," I thought this biscotti would be a perfect treat for her to pair with a cup of coffee as she spends time with Jesus on the dock in the early mornings.  I have never made biscotti but have been wanting to attempt it for eons now.

This recipe is from Pinterest, and is surprisingly really easy.  See the end of the recipe to see the changes I made to it.

Cranberry Orange Biscotti

  

Ingredients

• 6 Tbsp unsalted butter, softened
• 3/4 cup granulated sugar
• 2 eggs
• 1 tsp vanilla extract
• 2 oranges, zested (divided)
• 2 cup flour
• 1 tsp baking powder
• 1/2 cup dried cranberries
• 1/4 cup white chocolate, melted
• 1 Tbsp coarse sugar (or granulated), for garnish

Instructions

1. Preheat oven to 350 degrees F.
2. In large mixing bowl, beat butter and 3/4 cup sugar until combined. Add in eggs and vanilla extract. Beat in zest of one orange. Slowly add flour and baking powder. Fold in dried cranberries.
3. On a parchment paper lined baking sheet, shape dough into a 12 inch by 4 inch log, patting evenly. Bake for 25-30 minutes. Remove from oven and cool for 15 minutes. Slice biscotti into 3/4inch slices. Arrange upright on baking sheet and return to oven. Bake an additional 20 minutes. Remove and cool completely.
4. In small bowl mix zest of one orange with remaining 1 tbsp of coarse sugar (or granulated). Drizzle white chocolate on cooled biscotti and immediately sprinkle with orange sugar. Allow to set (about 15 minutes).
5. Store in air tight container or ziploc bag. Enjoy!

**Note, I used fresh (previously frozen) cranberries and liked the tartness it provided.  I also skipped the icing part, and I still think it tasted delicious.

Odds & Ends

Happy Weekend to you!

1) Andy made this salsa, and it's amazing.

2) I'm obsessed with these books.  Reader warning, "Divergent" is addictive, and although dark, it's a thrilling read, similar to "The Hunger Games" trilogy.

3) I got Andy the DVD "Les Miserables" for his birthday, and he's one happy camper.  I am too...Can't wait for it to re-appear on Broadway.

4) We love this show on Discovery.

5) My "high" of the weekend has been having Andy home, enjoying time with our family of four before he is out of town for work again.

6) My "low" has been my crying children in the nursery.  :(  While I can laugh about it when I pick them up, I am really disheartened and discouraged by this...whether I'm dropping them off for church or for Bible Study, both of my kids scream, and while Jackson will quiet down after a bit, once Ellie starts crying, she doesn't stop.  I know she has stranger anxiety/separation anxiety, as Jackson did too at 5 months.  But it still makes me sad nevertheless.  Any thoughts/tips from other moms?  The nursery workers are nice and encourage me to keep trying with Ellie...

7) I'm beyond a bit obsessed with these.

8) If you like Downton Abbey, I think you'll like Kate Morton's "House at Riverton."

9) At the way our country is going, this article has me thinking.

10) A bit of encouragement for us young moms.

Glazed Lemon Cookies

Photo from Marthastewart.com

Here is the recipe for Martha Stewart's Glazed Lemon Cookies

An easy recipe, perfect for summertime, and a great way to use up any extra lemons you may have in your fridge.

Happy Baking!

Yum

Pioneer Woman's Sour Cream Noodle Bake

(but I'm renaming it Pioneer Woman Pasta)

Picture courtesy of Pioneer Woman

Recipe here.

Nutella Cupcakes

 Not my pic either

Recipe here.

Southern Living's Classic Chicken Tetrazzini

Thank you Southern Living

Ingredients:

• 1 1/2 (8-oz.) packages vermicelli
• 1/2 cup butter 
• 1/2 cup all-purpose flour
• 4 cups milk 
• 1/2 cup dry white wine 
• 2 tablespoons chicken bouillon granules
• 1 teaspoon seasoned pepper
• 2 cups freshly grated Parmesan cheese, divided
• 4 cups diced cooked chicken 
• 1 (6-oz.) jar sliced mushrooms, drained (I used fresh and sauteed them in butter)
• 3/4 cup slivered almonds

Preparation

Total: 55 Minutes

1. 1. Preheat oven to 350°. Prepare pasta according to package directions.
2. 2. Meanwhile, melt butter in a Dutch oven over low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk and wine; cook over medium heat, whisking constantly, 8 to 10 minutes or until mixture is thickened and bubbly. Whisk in bouillon granules, seasoned pepper, and 1 cup Parmesan cheese.
3. 3. Remove from heat; stir in diced cooked chicken, sliced mushrooms, and hot cooked pasta.
4. 4. Spoon mixture into a lightly greased 13- x 9-inch baking dish; sprinkle with slivered almonds and remaining 1 cup Parmesan cheese.
5. 5. Bake at 350° for 35 minutes or until bubbly.

Southern Living
September 2010

Homemade Reese's Peanut Butter Cups

Recipe here.

Absolutely amazing.  Very rich.  Keep PB cups in freezer, as they taste best when you pull them out and eat cold.


Cake Mix Cookie Bars

Recipe here.


Broccoli Bites

Recipe here.


Vegetarian Quinoa Chili

Recipe here.


No Bake Energy Bites

 Recipe here.


Parmesan Orzo with Asparagus

Recipe here.

Enchilada Casserole

While Andy watched a movie with the kids this late afternoon, I quickly made this Southern Living recipe, and it was a hit in our family!

Picture from myrecipes.com

Enchilada Casserole

Ingredients

• 1 pound ground sirloin
• 1 cup chopped onion 
• 1 tablespoon butter
• 1 tablespoon minced garlic
• 1 1/2 tablespoons all-purpose flour
• 1 cup fat-free, lower-sodium beef broth
• 1 tablespoon 40%-less-sodium taco seasoning mix (such as Old El Paso)
• 1 (8-ounce) can no-salt-added tomato sauce
• 4 (8-inch) whole-wheat flour tortillas
• 1/3 cup (1 1/2 ounces) shredded Monterey Jack cheese with jalapeño peppers

Preparation

1. 1. Heat a large nonstick skillet over medium-high heat. Add beef and onion to pan; cook 6 minutes, stirring to crumble.
2. 2. Preheat oven to 400°.
3. 3. Melt butter in a medium saucepan over medium-high heat. Add garlic; sauté 1 minute. Sprinkle with flour; cook 30 seconds, stirring constantly. Add broth, taco seasoning, and tomato sauce to pan. Bring to a boil; cook 2 minutes, stirring occasionally. Add 1 1/2 cups tomato mixture to beef mixture; reserve 1/2 cup tomato mixture.
4. 4. Place 1 tortilla in a 9-inch pie plate. Top with 1 cup beef mixture. Repeat layers, ending with tortilla. Spread reserved tomato mixture over tortilla. Top with cheese. Bake at 400° for 10 minutes or until cheese melts. Cool slightly. Cut into 4 wedges.

Vanessa Pruett, Cooking Light
JANUARY 2012

*Note, I added freshly diced tomatoes and one can of drained black beans to add more vegetables to this recipe.  I added it to the sauce after it had boiled.  You can also make this a vegetarian dish by leaving out the ground beef, and I think it would still taste great. 

Easy Dinners

We have had so many wonderful friends and family bringing us some much-needed dinners, and for that we're forever grateful!

On the days when we don't have meals and Andy is home, I have, surprisingly, been up and cooking, and I thought I'd share some easy dinners I've been doing.  I'm also amazed at the difference in my two post-pregnancy states...with Jackson, I was comatose for about 6 weeks, and unloading the dishwasher was a big accomplishment.  Second time around, I suppose I realize how tired I'll be in the newborn days, and therefore I'm used to it and realize the sleepless nights won't last forever.  And, I have a family to feed, so here are some recipes I've quickly whipped up:

Smitten Kitchen's Sweet Potato and Marshmallow Biscuits

Recipe here.

Use leftover sweet potatoes to make these Sweet Potato Pancakes

Recipe here.

Pioneer Woman's Spicy Dr. Pepper Shredded Pork

Recipe here.

Crockpot Cashew Chicken

Recipe here.

(Note, I definitely doubled the sauce.  And I added frozen peas and chopped baby carrots when I added the cashews.  Makes it tasty and healthy.)

And I'm making this tomorrow night:

Oatmeal-Crusted Chicken Tenders

Recipe here.

Turkey and Leftovers

Since I haven't gotten over my revulsion of handling a whole raw bird, my wonderful husband cooked our Thanksgiving turkey this year (and it was delicious! Minus the fact he sliced his finger to the bone and my dad stitched his finger back up..eeek!)

Herb-Roasted Turkey

Recipe here.  It's a Southern Living recipe, contributed by Frank Stitt, and it's easy and delicious.

Picture from myrecipes.com

(I'm long-writing this recipe out for my own benefit, since myrecipes.com tends to not hold onto recipes years down the road for when I need it)

• 1 (14-lb.) whole fresh turkey
• Kitchen string
• 1 teaspoon dried thyme
• 1 teaspoon ground sage
• 1/2 teaspoon dried tarragon
• 3 teaspoons salt
• 1 teaspoon pepper
• 1/4 cup butter, softened
• 2 medium onions, chopped
• 2 carrots, chopped
• 2 celery ribs, chopped 
• 1 garlic bulb, halved
• 1 cup dry white wine 
• Garnish: fresh sage leaves

Preparation

1. 1. Remove giblets and neck from turkey, and rinse turkey with cold water. Drain cavity well; pat dry. Tie ends of legs together with kitchen string; tuck wingtips under. Place, breast side up, on a lightly greased roasting rack in a large roasting pan. Let stand at room temperature 1 hour.
2. 2. Preheat oven to 400°. Stir together thyme, next 2 ingredients, 1 1/2 tsp. salt, and 1/2 tsp. pepper; rub mixture into cavity of turkey. Rub butter over turkey. Sprinkle remaining salt and pepper over outside of turkey; rub into skin. Arrange onions and next 3 ingredients around base of turkey in roasting pan; add wine and 1 cup water to pan.
3. 3. Place turkey in oven; reduce oven temperature to 325°. Bake at 325° for 3 hours or until a meat thermometer inserted into thickest portion of thigh registers 160°.
4. 4. Remove turkey from oven; increase heat to 425°. Baste turkey with pan juices, and let stand 15 minutes; return to oven. Bake at 425° for 10 to 15 minutes or until golden brown and thermometer registers 165°.
5. 5. Let turkey stand in pan 30 minutes; transfer to a serving platter. Reserve pan drippings for Easy Turkey Gravy, if desired.
6. *Frozen whole turkey, thawed, may be substituted.
7. Recipe brought to the table by chef Frank Stitt of Highlands Bar and Grill in Birmingham, Alabama.

Frank Stitt, Highlands Bar and Grill, Birmingham, Alabama, Southern Living
NOVEMBER 2012

  

Then, I got a rare burst of nesting energy (probably realizing that I'll be 39 weeks in a short 3 weeks!), and so I cooked up the leftover turkey in these 3 soups and 1 casserole, freezing a vast portion for after baby comes.

Turkey and Potato Soup with Bacon

Recipe here 

Photo from myrecipes.com

(Note, I did not mash my potatoes but cut them up into chunks, probably because I was in a hurry and didn't have the stamina to mash, mash, mash. If you want a creamier texture, definitely mash them.  If you're going for a more vegetable turkey soup mix, it's okay to leave them chopped.)

• 1 tablespoon canola oil
• 1 1/2 cups chopped onion (about 1 large onion)
• 1 cup chopped celery $
• 2 carrots, halved lengthwise and thinly sliced (about 1 cup)
• 1 ounce Canadian bacon, chopped
• 3 cups fat-free, less-sodium chicken broth $
• 3 cups chopped cooked turkey (about 1 pound)
• 2 1/2 cups mashed cooked peeled baking potatoes
• 1 tablespoon chopped fresh sage
• 1/4 teaspoon freshly ground black pepper
• Sage sprigs (optional)

1. Heat oil in a Dutch oven over medium heat. Add onion, celery, carrots, and bacon; cook 6 minutes, stirring occasionally. Add broth, turkey, potatoes, and chopped sage, stirring with a whisk until blended; bring to a boil. Reduce heat, and simmer 10 minutes. Stir in pepper. Garnish with sage sprigs, if desired.

Hearty Bean & Barley Soup (+ Turkey!)

1 onion, diced
2 cloves garlic, minced
handful of baby carrots, diced {I like petite baby carrots}
a couple tablespoons  of oil {for sauteing}
1 package of turkey Kielbasa, halved lengthwise and cut into 1/2″ pieces
2  32oz containers of chicken stock
1 tsp Italian seasoning
1 C pearled barley 

2 cans of Navy beans {or your favorite white bean}
1 can of diced tomatoes

In large sauce/soup pan, over medium-high heat, saute carrots, onion, garlic, carrots, and kielbasa in oil for a few minutes. Reduce heat and cook 5 minutes. Add the broth, Italian seasonings, and barley, bring to a boil, then reduce heat to low and let simmer for 40-45 minutes {until barley is cooked}. Add beans and tomatoes and let simmer for a few more minutes before serving.

Turkey Jambalaya

Southern Living

 

1 Tbsp olive oil

1 1/2 c chpd onion

1 tsp bottled minced garlic

1 c chpd green bell pepper

1 c chpd red bell pepper

2 1/2 tsp paprika

1/2 tsp salt

1/2 tsp dried oregano

1/2 tsp ground red pepper

1/2 tsp black pepper

1 c uncooked long-grain rice

2 c chicken broth

1 (14.5 oz) can dice tomatoes, undrained

2 c shredded cooked turkey

6 oz chpd andouille sausage (*note, I used one sausage for above recipe, and the other for this)

2 Tbsp sliced green onions

1) Heat oil in Dutch oven over medium-high heat. Add onion and garlic; saute 6 minutes or until lightly browned. Stir in bell peppers and next 5 ingredients (bell peppers through black pepper); saute 1 min.

2) Add rice; saute 1 min. Stir in broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 15 min.

3) Add turkey and sausage; cover and cook 5 min.

4) Sprinkle with green onions.

Yields: 8 servings

Pioneer Woman's Chicken Spaghetti

(but I used turkey instead of chicken)

Recipe here