Turkey Sweet Potato Chili

I wanted to make a healthier chili, so I used my basic recipe here and changed out some ingredients. I was worried about the sweet potatoes getting soggy, but they were perfectly cooked through and kept their shape. Ground turkey replaces beef, and brown rice and yams are added. IMG_1215This hearty, flavorful chili was devoured by husband & little girls alike! Ada liked the sweet potatoes but Lola did not. I’m sure she’ll warm up to them one day like I did :) The rice absorbs quite a bit of the liquid after being refrigerated, so it wouldn’t be as soupy the next time around. If you’re planning on freezing it, I would add the rice and sweet potatoes after thawing. Everything else should freeze well. It makes a ton of chili! We ate it topped with avocados, cilantro, and lime. We ate the leftovers burrito-style, wrapped in a whole wheat tortilla with cheese, cilantro, and ranch dressing. IMG_1237It also made an appearance in lunch today, sandwiched in between chips & cheese for some crazy delicious nachos! I told you it makes a ton :)photo (3)

Turkey Sweet Potato Chili
Prep time
Cook time
Total time
Serves: 6-8
  • 2 lbs. ground turkey
  • 2 cups diced yellow onion
  • 1 large sweet potato, diced
  • 2 (15½ oz) cans seasoned pinto beans
  • 1 (15½ oz) can pink kidney beans
  • 1 (14½ oz) can Mexican or Italian-style stewed tomatoes
  • 1 (14½ oz) can diced tomatoes
  • 1 (14½ oz) can tomatoes with chiles
  • 1 (4½ oz) can diced green chiles
  • ½ package taco seasoning mix (roughly 2 Tablespoons)
  • 1 (1 oz) package ranch salad dressing mix
  • ½ cup brown rice
  • Avocado
  • Cilantro
  • Lime
  1. Brown ground turkey and onions in a large skillet. Drain, then transfer browned turkey and onions to a large slow cooker. Add the sweet potato, beans, tomatoes, green chilies, taco seasoning, ranch dressing mix, brown rice, and cook in a slow cooker on high for 4 hours or low for 6-8 hours. Top with avocado, cilantro, lime, and enjoy!



Matt’s Favorite Award-Winning Chili

My husband would eat this chili every day if I’d let him. It’s been his birthday dinner of choice just about every year we’ve been married! It works out perfectly because he’s a November birthday, so the weather cools down and I feel like making soup.

I am so proud of these pictures that I had to re-blog this recipe. I love the steam rising up out of the soup (shoup in Ada’s words).

Makes you want to dive right in!

I got an exciting text from my sister-in-law, Alissa, a couple of weeks ago. She entered this recipe in her ward’s chili cook off and WON! Here’s a picture of her with her prize. So yes, this recipe is now officially award-winning, and I like the way that sounds. Look at cute little Eve bundled up on her momma, she is one month younger than my Lola.

Matt's Favorite Award-Winning Chili
Serves: 12
  • 2 lbs. ground beef
  • 2 cups diced onions
  • 2 (15½ oz) cans pinto beans
  • 1 (15½ oz) can pink kidney beans
  • 1 (15¼ oz) can whole kernel corn, drained
  • 1 (14½ oz) can Mexican or Italian-style stewed tomatoes
  • 1 (14½ oz) can diced tomatoes
  • 1 (14½ oz) can tomatoes with chiles
  • 2 (4½ oz) cans diced green chiles
  • 1 (1¼ oz) package taco seasoning mix
  • 1 (1 oz) package ranch salad dressing mix
  • For Garnish:
  • Corn Chips
  • Sour Cream/Ranch Dressing
  • Grated Cheese
  • Green Onions (optional)
  1. Brown ground beef and onions in a large skillet; drain excess fat, then transfer browned beef and onions to a large slow cooker or stockpot. Add the beans, corn, tomatoes, green chilies, taco seasoning, & ranch dressing mix, and cook in a slow cooker on low for 6-9 hours. Or simmer over low heat for about 1 hour in a pot on the stove. Top with garnishes of choice and enjoy!



Pulled Pork Sandwiches & Homemade Cole Slaw

We love BBQ pulled pork sandwiches and corn on the cob in the summertime! This is a different recipe than I’ve used in the past, and is delicious as well. Not as moist, but you can always add more BBQ sauce. The cole slaw (adapted from Ina Garten) is so easy to put together and tastes a million times better than store-bought in my opinion!

Pulled Pork Sandwiches
Serves: 12
  • Pulled Pork:
  • 3- lb. boneless pork shoulder
  • 1 envelope onion soup mix
  • 1 cup ketchup
  • ½ cup firmly packed brown sugar
  • ¼ cup apple cider vinegar
  • 1 Tbsp. Tabasco sauce
  1. Put pork in slow cooker. Combine remaining ingredients and pour over pork; turn to coat.
  2. Cook covered on high for 6 hours or on low 8 to 10 hours, or until pork is tender.
  3. Shred pork with two forks, discarding any fat, and stir into juices.
  4. Butter up your buns, toast them under the broiler, and load 'er up!

Homemade Cole Slaw
Serves: 12
  • Cole Slaw:
  • 1 pound white cabbage (1/2 small head)
  • ¾ pound red cabbage (1/2 small head)
  • 5 carrots
  • 2 cups mayonnaise
  • ¼ cup Dijon mustard
  • 1 tablespoon sugar
  • 2 tablespoons cider vinegar
  • 2 teaspoons celery seeds
  • 1 tsp. garlic salt
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  1. Fit a food processor with the thickest slicing blade. Cut the cabbages into small wedges and place horizontally into the feed tube. Process in batches. Next, fit the processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches and mix in a bowl with the grated cabbages.
  2. In a medium bowl, whisk together the mayo, mustard, sugar, vinegar, celery seeds, garlic salt, and pepper. Pour enough of the dressing over the grated vegetables to moisten them.

Watermelon is another great side for this summertime dish!

Italian Slow Cooker Chicken

Want to know about a savory chicken dish that is so simple you won’t believe it?

Good! Here it is.

Throw some chicken breasts in your crock pot, dump a bottle of Italian salad dressing over it, and cook for 6-8 hours on low.

That’s it!

I used 4 chicken breasts and removed them around 4 hours to chop into chunks. They came out at the end of the cooking time juicy & flavorful.

Serve over pasta or rice & sprinkle with cheese.

Matt added some sour cream to his and it tasted great while adding a creaminess to the sauce.


Mango Jalapeno Pork

This pork is absolutely delicious! It makes a TON though, so make sure you are feeding a crowd or really like pork. We have two containers in the fridge and one in the freezer! It’s very versatile though, you can make tacos, burritos, eat it alone or over rice…our house smelled so good while this was cooking, it was hard to leave it alone.

1 pork butt or shoulder roast
Juice of 3 limes
1 jar of salsa verde
1 onion, sliced
1-3 jalapenos, seeded and chopped
10 cloves of garlic
3/4 bunch of cilantro, roughly chopped
1 mango, sliced

Cook above ingredients in slow cooker on low for 8 hours or 4 hours on high. Once meat is cooked, use two forks to shred the pork. Remove and discard any fat and shoulder bone.

Serve with warm tortillas, shredded or grated cabbage, rice, Monterey Jack cheese, lime wedges, salsa and cilantro.


Hawaiian Chicken

This is a dish I made up and will be making again! I had all of the ingredients on hand and they needed to be used up…so they married each other in what I have deemed Hawaiian Chicken. It seriously tastes like you’re eating a mixed plate in Hawaii. Mmm!

2 chicken breasts, cooked & shredded

1/2 bottle Soyaki sauce

1-2 T. soy sauce

1 cup pineapple

Green onions (optional)

Cooked rice

If cooking frozen chicken breasts, lay in slow cooker and pour 1-2 cups chicken broth over to cover. Cook on low for 5-6 hours until chicken is cooked through and shreds easily. (I love doing this, then freezing to have cooked chicken on hand to grab for quick meal prep later!)

Remove liquid and return shredded chicken to slow cooker. (Or if using rotisserie chicken, shred and begin here). Pour Soyaki sauce over and mix to coat. Add pineapple on top. Cook on low for another 2-3 hours, until sauce is absorbed and you want to eat the whole pot. Add 1-2 T. soy sauce depending on your tastes and mix. Meanwhile, have rice cooking.

Serve over or next to rice and have soy sauce on the table to pass. Garnish with green onions if desired. I didn’t have any on hand but thought they’d be perfect. Enjoy!

Corned Beef & Cabbage

I found this recipe online years ago and have made it every St. Patrick’s Day since we’ve been married. It’s a tradition to have this Irish meal sometime in March in my family! Matt loves it and so do I. The vegetables come out tender and flavorful, the perfect companion to the meat.

1 medium onion, cut into wedges

4 medium potatoes, peeled and quartered

1 pound baby carrots

3 cups water

3 garlic cloves, minced

2 T. sugar

2 T. cider vinegar

1/2 t. pepper

1 (3 lb) corned beef brisket with spice packet, cut in half

1 small head cabbage, cut into wedges

Place the onion, potatoes and carrots in a 5 quart slow cooker. In a mixing bowl, combine water, garlic, sugar, vinegar, pepper, and contents of spice packet. Pour mixture over vegetables. Top with brisket, then cabbage. Cover and cook on low for 8-9 hours or high for 4-4.5 hours, until meat and veggies are tender.

This can also be assembled the night before and put in the fridge, just use one cup less water.

Serve with crusty bread (or Irish soda bread if you feel extra festive) and enjoy a complete, satisfying meal!

Pasta e Fagioli

I have made this soup many, many times for this happy boy. If you’re wondering about the noodle in his hand, he was cooling it off for the baby to eat :)

I found this adaptation of Olive Garden’s yummy soup a few years back from Stephanie O’Dea at Crockpot 365.

1 pound lean ground beef, browned and drained
1/2 large red onion, chopped
1 cup carrots, chopped
2 celery stalks, sliced
2 cans (14.5 oz) diced tomatoes (and juice)
1 can kidney beans, drained and rinsed
1 can white beans, drained and rinsed
4 cups beef broth
1 jar (16.5 oz) pasta sauce
2 tsp oregano
1 T Tabasco sauce (I have never added this ingredient…never have it on hand and can’t justify buying it for one recipe!)
1/2 tsp salt
1/4 tsp black pepper
1/2 cup dry pasta, to add at end of cooking time (I used rotini)

Use a 6 quart or larger crockpot, or cut the recipe in half. This makes a lot!

Brown the meat on the stovetop, and drain well. Let it cool a bit.

Chop up the carrots, onion, and celery. Add it to the empty crockpot.
Drain and rinse the beans, and add them. Add the whole cans of tomatoes, and the pasta sauce. Add the beef broth. Add the salt, pepper, oregano, and Tabasco sauce (if using). Stir in your meat.

Cover and cook on low for 8 hours, or high for 4. When the vegetables are tender, stir in the 1/2 cup of dry pasta.

Cover and cook for another hour on low, or until the pasta is tender. It will swell quite a bit.

(What I do is boil some water and cook a little bit of pasta separately, then throw it into the soup bowls. Because this makes so much, I freeze some for future meals. If all of the pasta is in there, it gets really squishy and gross. So keep the pasta separate unless you are feeding a crowd!)

Serve with bread &  parmesan cheese. Then reminisce about when you worked at Olive Garden and all of the corny jokes people had when you’d ask if they wanted freshly grated parmesan cheese. “You’re gonna be here a while!” “Your arm is gonna fall off!” “Keep it comin’!” “You’re gonna have to get more cheese!” Har har har.

Matt’s Favorite Chili

Matt wanted chili for his birthday. The boy loves my chili. (It is SO easy and SO good!) My father-in-law, Marc, has been quoted as saying, “I think this is the best chili I’ve ever had.” Matt is the same way, so sweet and complimentary no matter what I make!

He woke me up Friday morning before he left for work to make sure I was making chili for his birthday dinner that night. His co-worker told me it’s all he talked about all day. He called and checked up on me just to see what I was doing, even stopped by the house once and smelled it cooking in the crock pot. He is so funny!

Here it is after simmering all day and making the whole neighborhood smell fabulous!

I was surprised at the reaction I got regarding the plastic liners I use when I uploaded these pics to facebook! They are a lifesaver. You don’t have to lift your heavy ceramic part into the sink to soak or scrub off any stuck-on goodness! Just throw that plastic liner away. Heaven!

Here’s the recipe:

2 lbs. ground beef

2 cups diced onions

2 (15 1/2 oz) cans pinto beans

1 (15 1/2 oz) can pink kidney beans

1 (15 1/4 oz) can whole kernel corn, drained

1 (14 1/2 oz) can Mexican-style stewed tomatoes

1 (14 1/2 oz) can diced tomatoes

1 (14 1/2 oz) can tomatoes with chiles

2 (4 1/2 oz) cans diced green chiles

1 (4.6 oz) can sliced black olives, drained and rinsed (optional)

1 (1 1/4 oz) package taco seasoning mix

1 (1 oz) package ranch salad dressing mix

For Garnish:

Corn Chips

Sour Cream/Ranch Dressing

Grated Cheese

Green Onions (optional)

Brown ground beef and onions in a large skillet; drain excess fat, then transfer browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chilies, black olives, taco seasoning, & ranch dressing mix, and cook in a slow cooker on low for 6-9 hours. Or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with garnishes of choice and enjoy!

Here I am baking some cornbread muffins…with some honey and butter on top…YUM!

Please note the candle in his muffin…it totally melted because the muffins had just come out of the oven. Oops!

My bowl, a la ranch

Matt’s – a la sour cream

BBQ Pulled Pork

Have I ever mentioned how much I love my slow cooker? There is nothing better than knowing you will come home to a house that smells like you’ve been in the kitchen slaving all day. This recipe is wonderful, we’ve been eating the leftovers & loving them all week. Shout out to all of my Sweet Baby Ray’s lovers out there…the best BBQ sauce!

Throw some cole slaw on top, corn on the grill and you’re good to go!

BBQ Pulled Pork
Cook time
Total time
  • 4 pounds boneless pork shoulder
  • 1 onion, sliced in rings
  • 2 cups ketchup
  • ½ cup warm water
  • ¼ cup apple cider vinegar
  • ¼ cup brown sugar
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon salt
  1. Use a 6 quart crockpot. Trim meat, and place into your crockpot. Add sliced onion. Squeeze in 2 cups of ketchup, and then pour ½ cup warm water into your crock. Add vinegar, brown sugar, Worcestershire, and salt.
  2. Cover and cook on low for 8-10 hours, or until meat shreds easily with a fork.