Turkey Crock Pot Chili

Nice to double the recipe if you want leftovers. I like to make with corn bread on the side.

Ingredients:
1 lb. turkey
1/2 cup chopped onion
2 cans diced tomatoes (with juice)
1 can beans, drained
1/2 dup salsa
2 tsp. chili powder
1 1/2 tsp. cumin
salt and pepper to taste

Instructions:
In a large skillet cook turkey and onions. Transfer to crock pot. Add rest of ingredients. Crock Pot for 4-6 hours. Serve over tortilla chips or however you like. Sprinkle some cheese on the top. Enjoy!

BBQ Turkey Burgers

(from Cooking Light, March 2001)

Ingredients:
1/4 cup chopped onion
1/4 cup BBQ sauce, divided
2 Tablespoons dry breadcrumbs
2 teaspoons prepared mustard
3/4 teaspoon chili powder
1/2 teaspoon garlic powder
1/3 teaspoon salt
1 pound turkey
cooking spray
4 large leaf lettuce leaves (optional)
4 slices tomato (optional)
4 hamburger buns

Instructions:
1. Combine onion, 2 T. BBQ sauce, breadcrumbs, and the next 5 ingredients in a medium bowl. Divide turkey into 4 equal portions, shaping each into a 1 1/2 inch-thick patty.
2. Heat a grill pan coated with cooking spray over medium high heat. Place patties in pan and cool 7 minutes on each side or until done.
3. Place one lettuce leaf, 1 tomato slice and 1 patty on the bottom half of each bun. Spread each patty with 1 1/2 teaspoons BBQ sauce. Cover with buns.

Turkey Meatballs

(From Cooking Light Magazine)

Ingredients:
1/2 cup part-skim ricotta cheese
1 egg
1/2 cup dry breadcrumbs
1/4 cup chopped fresh basil
1/4 teaspoon pepper
1/4 teaspoon salt
1 lb turkey meat


Instructions:
Preheat oven to 375
Combine 1 lb ground turkey breast with all ingredients in a bowl then shape into about 18 meatballs ( I think I usually get 24) This works great in my Kitchenaid Stand Mixer!!
Heat a large non-stick skillet over medium-high heat. Coat pan with cooking spray. Add meatballs and brown on all sides.
Remove meatballs from skillet and transfer to a broiler pan (I use a regular cookie sheet with a rim) coated with cooking spray and bake for 15 minutes or until done.


To Freeze:
Follow cooking directions, then allow meatballs to cool to room temperature. Place on a baking sheet, making sure they don't touch one another, and place in freezer for one hour. Next, transfer meatballs to an airtight container, and store in freezer. Thaw meatballs in fridge, then bake at 375 for 20 minutes or until heated.