Turkey Chili


This is very simple and hearty chili with plenty of flavor. Plus, it’s even better the next day! I serve this with cheddar cheese on top and either crackers or cornbread on the side. 


  • 1 ½ tsp. olive oil
  • 2 tbsp. garlic, minced
  • 1 large onion, chopped
  • 1 jalapeño, corded and minced
  • 1 green bell pepper, corded and chopped
  • 1 (1.25 oz.) packet McCormick Chili seasoning mix (mild)
  • 1 (1.25 oz.) packet McCormick Chili seasoning mix (hot)
  • ½ tsp. salt
  • ½ tsp. fresh ground pepper
  • 1 (14.5 oz.) can of Trader Joe’s diced tomatoes with fire roasted green chili
  • 1 (14.5 oz.) can of Trader Joe’s tomato sauce
  • 1 (15 oz.) can of Trader Joe’s kidney beans, drained and rinsed
  • 1 (15 oz.) can of Trader Joe’s black beans, drained and rinsed
  • 1 (4 oz.) can of Trader Joe’s Hatch Green Chili, mild
  • 1 ½ lb. package ground turkey meat, Butterball® is the preferred brand. You can find it in a four pack at Costco
  • 3/4 bottle of Negro Modelo beer, (drink the rest as you’re cookin’!)


Heat oil in a large pot over medium heat. Cook  onions and garlic until onions become translucent, then add meat and cook until evenly brown.

Add green chili, jalapeno, tomatoes, beans, green chili, green bell pepper, beer, and seasoning mix. Bring to a boil, then reduce heat to low, cover, and simmer for about an hour.

Slow Cooker Chicken

rotisserie chicken

This recipe was given to me my daughter-in-law, Gina. She and my son love to cook healthy meals on the weekends. This meal is simple, healthy and very delicious!


  • One package Savory Seasoning Mix (by Lipton)
  • 1 tsp. Paprika
  • ½ tsp. Onion Powder
  • 1 tsp. dried Thyme
  • ½ tsp. dried Rosemary
  • 2 tsp. Sea Salt
  • 2 tsp. fresh ground Pepper
  • 1 tsp. Sriracha hot sauce (optional)
  • 2 cups warm Chicken Broth
  • One 5 – 6 lb. Whole Chicken
  • 2 lbs. Baby Potatoes, whole
  • 3 large Carrots, cut into 3” pieces
  • 1 head Garlic, cloves peeled
  • 4-5 sprigs fresh Thyme 

DIRECTIONS – Seasoning

Place the first 8 ingredients in a small bowl. Then, add the chicken broth and stir until all ingredients have combined thoroughly.


In a six-quart slow cooker, evenly distribute the baby potatoes, carrot chunks, and half of your garlic cloves along the bottom.

Rinse the chicken thoroughly under cool running water, trim away any excess skin, and remove the giblets and neck (these will be used for stock, see below).

Place the bird breast-side up on top of the vegetables and pour the seasoning/broth mixture evenly over your chicken and veggies. Then, stuff the bird with the remaining thyme and garlic.

Cover the slow cooker and cook on low heat for 7 – 8 hours. The chicken is done when an instant-read thermometer registers 165°F when placed in the thigh.

If you’re looking for a little extra crisp for your chicken – carefully transfer the bird to a broiler pan and place in oven approximately 12” – 14” from the heat source. Set oven to broil and leave the bird in for 4 – 5 minutes, just until the skin browns and crisps. Enjoy!

*Remember to save the chicken bones and giblets to make a healthy homemade Slow Cooker Bone Broth* 

Slow Cooker Chicken Bone Broth 

This broth can be prepared a variety of different ways. Try substituting or adding to the list of vegetables to find your perfect mixture! Below is our favorite way to make it at home.


  • Leftover bones & giblets from Slow Cooker Chicken
  • 4 – 5 small Carrots, chopped
  • 3 – 4 stalks Celery with leaves, chopped
  • 3 – 4 cloves Garlic, peeled
  • 1 large Onion, chopped
  • 2 Bay Leaves
  • 1 tbsp. Sea Salt
  • Handful of fresh Parsley & Thyme
  • 2 tbsp. Apple Cider Vinegar
  • Fresh filtered Water 


Evenly distribute your ingredients inside a six-quart slow cooker. Make sure to leave at least 2” of clearance from the top of your slow cooker. Cook on low for 18 – 24 hours, and enjoy!

Buffalo Wings


Buffalo wings are the ultimate party food. They are crowd-pleasers, and can be accompanied by cut up vegetables, a variety of dips and other sauces. The Frank’s Louisiana Hot Sauce listed below is the classic sauce for these classic buffalo wings. If scorching hot doesn’t work for you, try another brand of hot sauce that is milder.


  • 30 chicken wings
  • 6 tbs. FRANK’s Louisiana Hot Sauce (now Durkee’s)
  • 4 tbs. Margarine (not butter)
  • 1 tbs. white vinegar
  • ⅛ tsp. celery seeds
  • ¼ tsp. Cayenne pepper
  • ¼ tsp. red pepper
  • ⅛ tsp. garlic salt
  • Dash black pepper
  • ¼ tsp. Worcestershire Sauce
  • 1 tsp. Tabasco Sauce  


Mix all sauce ingredients in a small sauce pan over low heat until the margarine is completely melted. Stir occasionally.


Separate the wings into “wingettes,” saving the tips to use in stock. Fry the wings using vegetable or peanut oil in a deep fryer set at 375° F. Fry just 15 wing pieces at a time for 12-15 minutes. Drain the wings for a few minutes after completely cooked and place into large bowl. After all the wings are fried, pour the sauce into the bowl and stir.

*Your wings are ready to eat now, but try putting them on a baking sheet in the oven for a few minutes to get that extra-crispy coating.