Tuesday, January 10, 2012

#66 White Turkey and Sausage Chile

White Turkey and Sausage Chili
Total Time - 40 minutes



White Turkey and Sausage Chili
2 cups cooked turkey breast, coarsely chopped or two drained cans of white chicken
12 oz Italian chicken sausage (3 links), casing removed or Turkey Sausage
2 small onions, coarsely chopped
2 poblano peppers, coarsely chopped
1 cup shredded Cheddar cheese
2 (16-oz) cans navy beans, drained
1 (14.5-oz) can reduced-sodium chicken broth
1 teaspoon ground cumin
1 cup whole milk
1 tablespoon canola oil or olive oil
1 teaspoon chili powder
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
If you use Turkey sausage add the following spices:
1 teaspoon of fennel seeds
1 teaspoon of dried basil and oregano or 1 teaspoon of italian dry seasoning.

  • Chop turkey, onions, and peppers.
  1. Preheat large stockpot on medium-high 2–3 minutes. Place oil in pan, then add peppers and onions; cook and stir 2–3 minutes or until tender.
  2. Reduce heat to medium. Remove casing from sausage and add sausage to pan (wash hands); cook 5–6 minutes, stirring to crumble meat, or until sausage is brown and no pink remains.
  3. Stir in cumin, chili powder, oregano, pepper, then beans and broth and bring to a boil. Reduce heat to low; cook and stir 10–12 minutes or until thickened.
  4. Stir in turkey and milk; cook 2–3 minutes to blend flavors. Top with cheese and serve.

CALORIES (per 1/4 recipe) 550kcal; FAT 19g; CHOL 125mg; SODIUM 1840mg; CARB 43g; FIBER 9g; PROTEIN 52g; VIT A 25%; VIT C 240%; CALC 30%; IRON 30%

Tuesday, December 27, 2011

65th Recipe Tomato & Spinach Pasta Toss

Tomato & Spinach Pasta Toss
Tomato & Spinach Pasta Toss recipe
photo by:

What You Need

2 cupsrotini pasta, uncooked
1/2 lb. Italian sausage
1 pkg. (6 oz.) baby spinach leaves
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1 cupKRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
2 Tbsp. KRAFT Grated Parmesan Cheese

Make It

COOK pasta in large saucepan as directed on package, omitting salt. MEANWHILE, cook sausage in deep large skillet on medium-high heat 10 to 12 min. or until done, stirring occasionally. Drain; return sausage to skillet. Add spinach and tomatoes; cook 2 min. or until spinach is wilted, stirring occasionally. DRAIN pasta; return to pan. Add sausage mixture and cheeses; mix lightly.

Kraft Kitchens Tips

Substitute ground beef or turkey for the Italian sausage.
Prepare using penne pasta.
Prepare using regular KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese.

64th recipe Easy Autumn Pear Cake

Easy Autumn Pear Cake
Easy Autumn Pear Cake recipe

What You Need

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 egg
1 pkg. (2-layer size) yellow cake mix
7 Tbsp.butter, melted, divided
1 can (15 oz.) pear halves, drained, sliced into 1/2-inch slices
1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
1/2 tsp. ground cinnamon
1/2 cup chopped PLANTERS Walnuts

Make It

HEAT oven to 350°F. BEAT first 4 ingredients in large bowl with mixer on low speed just until cake mix is moistened, stopping frequently to scrape side of bowl. Add 1/4 cup butter; beat on medium speed 2 min. (Batter will be thick.) SPREAD batter onto bottom of 13x9-inch pan sprayed with cooking spray. Arrange pear slices over batter, pressing lightly into batter to secure. Sprinkle with dry gelatin mix and cinnamon. Drizzle with remaining butter; sprinkle with nuts. BAKE 40 to 45 min. or until toothpick inserted in center comes out clean.

Kraft Kitchens Tips

Prepare using a lemon or spice cake mix.

63rd recipe Turkey, Pear and Cheese Melt

Turkey, Pear and Cheese Melt
Turkey, Pear and Cheese Melt recipe
1 oz.KRAFT 2% Milk Cheddar Cheese, cut into 4 thin slices
8 TRISCUIT Rosemary & Olive Oil Crackers
4 slicesOSCAR MAYER Deli Fresh Oven Roasted Turkey Breast, halved
8 thin fresh pear slices

Make It

CUT cheese slices diagonally in half. PLACE crackers in single layer on microwaveable plate; top with cheese, turkey and pears. MICROWAVE on HIGH 30 sec. or until cheese just begins to melt. Serve warm.

Kraft Kitchens Tips

If the pear slices are too long for the crackers, cut crosswise in half before placing on crackers.
Prepare using OSCAR MAYER Deli Fresh Ham.

Monday, December 26, 2011

62nd Recipe Turkey Pot Stickers

Turkey Pot Stickers

  • 8 ounces lean ground turkey
  • Fresh ginger, peeled and minced
  • 1 bunch cilantro, chopped
  • 4 scallions, chopped
  • 2 to 5 tbsp. red chili pepper paste
  • Soy sauce
  • 2 tbsp. extra-virgin olive oil
  • One package wonton wraps


At Home: Combine first 6 ingredients in a bowl. Season with soy sauce to taste. Place in a plastic container and freeze.
At Camp: Defrost turkey mixture, if necessary. Lay wonton wraps on a flat surface. Spoon 1 tbsp. of turkey mixture onto center of each wrap; pinch edges closed. Heat olive oil in a nonstick skillet. Place wontons in skillet and saute' until bottoms are golden brown. Add 3 tbsp. of water to skillet, cover and let wontons steam 2 to 3 minutes. Remove wontons from skillet. Serve with soy sauce. Yield: 24 pot stickers.

61st recipe Hobo Camping Dinner


aluminum foil
paper towels
long fire tongs


Serves One:
1/4 lb. hamburger
1 potato
1 carrot
katchup or BBQ sauce
1/4 onion, optional

Seasoning: salt, pepper, ...


Create a foil wrapper for each person by sandwiching a wet paper towel between two squares of foil. This will help even the heat and prevent burning.


Wash, peel, and dice the vegetables.
With clean fingers, pull the hamburger into bits and place on foil wrappter.
Season hamburger and add vegetables and sauce as desired.
Fold foil into a flat package sealed well.
Place the dinner on coals.
Cook for 10 minutes, then flip and cook 10 more.
Unwrap and check one dinner to see if they are done.

60th recipe Breakfast in a PAPER BAG Recipe


1-2 Strips of Bacon
 1-2 Handfulls Frozen Hash Browns
 1-2 Eggs


Lunch Sized Paper Bag
 Pointed Stick
 Hot Campfire Coals


1. Open paper bag and place bacon strips on bottom.
2. Toss in potatoes.
3. Break in egg(s).
4. Close by folding down top of paper bag at least three times but leaving 3"-4" of air space above the food.
5. Insert pointed stick only through the top folded part of the bag.
6. Prop with rocks, or hold bag on the stick about 4"-5" over the hot coals for about 8-10 minutes (careful not to touch the coals or hold over flames or you'll set your breakfast on fire.)
7. When you can't stand the delicious aroma anymore and your nose is making your tummy SCREAM.....
 8. Remove from heat and pull out the stick with an oven mitt.
 9. Open the bag and fold down the paper. Eat right out of the brown bag.
 10. Throw your "dishes" in the fire (but don't forget to save the forks.)

CommentIt's good to have Leader's supervise folding the bags and inserting the sticks so there's no mistakes.