Buffalo Turkey Chili

Soups are some of my favorite things to make-- I love adding things to a pot and just letting it cook.  The weekend is a perfect time to let soup cook on the stove and let the smells come through the house all afternoon/evening.

The only thing missing was Frank's hot sauce-- it's my favorite and Walmart was all out- gasp!  Texas Pete was an okay substitute, but next time, we'll definitely use Frank's.

Buffalo Turkey Chili

Ingredients

	1 Tbsp olive oil
	1 pound uncooked ground turkey breast
	2 large Carrots, chopped
	4 celery ribs, chopped
	4 garlic clove, minced
	1 Tbsp paprika
	1 bay leaf
	1 tsp table salt
	1 tsp black pepper
	2 cups fat-free chicken broth
	1/2 cup hot sauce
	15 oz canned tomato sauce
	15 oz canned fire roasted diced tomatoes

Instructions

• Heat oil in large pot. Add turkey, break up while cooking. Add carrots, onion, celery, garlic, paprika, bay leaf, salt, and pepper. Cook, stirring frequently, for 7-8 minutes. Add chicken stock, hot sauce, tomato sauce, and diced tomatoes. Bring the chili to a boil, reduce the heat and simmer for 10 minutes.  Remove bay leaf before serving.  6 servings, 4 points a serving.

Mexican "Beef" over Polenta

The recipe below is an Austin approved dinner.  I was hoping he would like it for 2 reasons.  (1) He didn't care for the delicious tilapia with yogurt, and (2) he injured himself playing basketball :(

Austin enjoying dinner even though an injury!

Again, this recipe was modified from my Weight Watchers E-Tools.  I used ground turkey (one of my favorite substitutes, and in most cases, you can't really tell the difference, or it even tastes better), and polenta bought at Trader Joe's (I bought 3 packs over the weekend).

It was so quick and easy.  Dinner was made, served, eaten, and cleaned up in less than a 1/2 hours.  Great meal if we were on the go...or in this case, on the mend.

Mexican "Beef" over Polenta

Ingredients

	1 pound uncooked lean ground turkey
	1 uncooked onion, chopped
	14 1/2 oz canned diced tomatoes, with chiles, drained, reserve 1 Tbsp of liquid
	1 cup canned yellow corn, drained
	1/4 tsp table salt
	1/4 tsp ground cumin
	1/8 tsp black pepper
	1 container polenta
	1/3 cup fat free salsa
	1/3 cup shredded reduced-fat Mexican-style cheese
	2 Tbsp cilantro, or scallion, fresh, chopped (optional)

Instructions

• Heat a large nonstick skillet over medium-high heat. Cook beef and onion, stirring frequently, until meat is fully cooked, about 5 to 7 minutes; drain off any liquid. Stir in tomatoes and reserved liquid, corn, salt, cumin and pepper; simmer 5 minutes to allow flavors to blend.
• Cut up polenta and spread on platter/plate.  Cook in microwave for 4-5 minites.
• Spoon polenta onto a large serving plate and top with beef mixture. Top with salsa, cheese and cilantro (or scallion). Divide into 6 portions and serve. 7 points a serving.