Three Bean Turkey Chili {Crockpot}

This is an easy and healthy recipe I saw from Kraft. 

It's delicious and I hope you try it soon.

It's wonderful with crackers or cornbread...or cornbread salad.  MMM! 

I was in a rush when I made it on top of the stove, but it's great to throw in the crockpot and let cook during the day too. 

THREE BEAN TURKEY CHILI 

1/2 lb. ground turkey

1 - 28 ozs. can diced tomatoes, undrained

1 - 16 ozs. jar chunky salsa

1 - 15 ozs. can black beans, rinsed

1 - 15 ozs. can kidney beans, rinsed

1 - 15 ozs. can great northern beans, rinsed

1 tsp. chili powder

1 tsp. ground cumin

1 pkg. (7 ozs) 2% milk shredded cheddar cheese

ritz crackers

Cook turkey in large saucepan on medium-high heat 10 minutes or until no longer pink, stirring occasionally. 

Add to slow cooker with all remaining ingredients except cheese and crackers; stir.

Cover with lid.  Cook on high 2 - 3 hours (or low for 4 - 5 hours).

Spoon into bowls; top with cheese. Serve with crackers. 

Linked to Meet Penny - Beans & Rice
Whatcha Crockin Wednesday

Easy Old-Fashioned Green Beans

This is my most favorite way to enjoy fresh (or frozen) green beans! 

Oh so yummy! Definitely one irresistible side dish!

And let's don't forget easy!

I think bacon makes everything taste better. 

The 2 of us filled our plates and shared one whole batch of these in one sitting. 

Bacon-y and sweet! Your kids will ask for MORE. 

If you really want to, you could use turkey bacon, but the 'real stuff' makes these over-the-top wonderful!

OLD-FASHIONED GREEN BEANS

6 bacon strips, cut into 1/2" pieces
1/2 medium onion, chopped
2 lbs. fresh green beans, cleaned
2 Tb. brown sugar
(I reduced it from 3 Tb.)
2/3 c. water 

In large skillet, cook bacon about 5 minutes over medium heat until crisp-tender, adding onion about halfway through browning. Add beans, brown sugar and water. Stir gently; bring to a boil. Reduce heat; cover and simmer for about 15 minutes or until beans are crisp-tender.  Remove to a serving bowl with a slotted spoon. 

Yield: about 6 servings 

Linked up at Thursday's Treasures
            Weekend Potluck

{Skinny} Caramel Pumpkin Spice Frappe (& Crockpot Pumpkin Spice Latte)

Oh how I love me some coffee...

HOT or COLD. 

Just the smell of it brewing in the morning makes my heart do a flip flop 
and gets me going.

(Just so you know...we 'do' coffee in our home the scriptural way...
HE BREWS....=)  

I also love caramel...and pumpkin...and these yummy fall spices. 

This cold coffee drink is creamy and sweet...reminds you of pumpkin pie!

With whipped cream even!!!! 

I have to admit though...I'm not sure where I found this lovely recipe. 

Even after I googled it...there are soooo many similar recipes to be found, so I just have to say...

I'M SORRY to the one whose recipe this originally belonged to.

(UPDATE: I found out where I saw this recipe and want to give credit to
Peanut Butter and Peppers  for her "Drink Your Pie" recipe!!
Thanks so much Jennifer!)

I adapted it anyway....the original recipe didn't call for the caramel, but since I have sugar-free caramel coffee syrup on hand, I wanted to add it to make this even more special....more ME. *I*  

IT.WAS.SO.GOOOOOD!

Hope you enjoy it soon...maybe drinking it on the back deck on a cool fall morning?  Whatever time of day you choose to treat yourself, you're sure to be happy you tried it.  It's great that you can use decaf if you want to sip it in the evening. You might even considering sharing with a friend??? If you can.....
If you MUST.  

I had coconut milk in the pantry, but no doubt, you can substitute whatever you have on hand....2%...almond milk....1/2 & 1/2...whatever...
the creamier, the better. 

You just need to plan ahead because, for best results, the coffee needs to be partially frozen.

(don't worry...it really isn't going to spill being sideways like that=) 

SKINNY CARAMEL PUMPKIN SPICE FRAPPE

1-1/2 c. coffee, frozen, partially thawed 

(I had some caramel VIA Starbucks single serve packets - I used 1-1/2)

3 Tb. pumpkin, canned

1 tsp. vanilla extract

1/2 tsp. pumpkin pie spice
(click here for my homemade recipe for p.p.spice)

1 tsp. granulated stevia 

(Or add liquid to taste)

1/2 c. unsweetened coconut milk
(I added a little more for consistency)

1/2 tsp. (Torani) caramel coffee syrup, optional
(I have sugar free)

2 Tb. whipped cream, fat free

1 dash ground cinnamon 

fat free caramel ice cream topping...just for pampering

In a blender, add coffee, pumpkin, vanilla, pumpkin pie spice, stevia, coconut milk

and caramel syrup.  Blend til smooth. Pour into glasses and top with whipped cream and sprinkle of cinnamon and drizzle with caramel. 

Yield: 2+ cups

And just in case you are so inclined, you'd prefer something hot, here's
my recipe for Crockpot Pumpkin Spice Latte.  Your house will smell heavenly while this simmers.  

Linked to Mix it up Monday
             Mop it up Monday
             Whatcha Whipped up Wednesday
Weekend Potluck

Butternut Squash Quick Bread & Weekend Potluck #34

WELCOME TO WEEKEND POTLUCK! 

AND...

Where I share something worth sharing again...

This is a deliciously moist & flavorful bread...
add chocolate chips or craisins for your liking...
serve with cream cheese?  YES PLEASE!

Wonderful Butternut Squash Bread

Thanks so much for coming to our party! We love having you and seeing all of your amazing dishes!

Now, let's take a quick peek back at last week...

The recipe with the most clicks was ~

Chocolate Wacky Cake with Fudge Frosting by A Kitchen Addiction

Recipes that caught our attention ~

Bacon Avocado Tomato Pasta by Newlyweds

Crab Rangoon Dip by A 'lil Country Sugar

AND A PERSONAL FAVORITE ~



Sweet n Salty Caramel Mousse Cups by Crumbs and Chaos



If you were featured today, please be sure to snag the featured button below!

Your hostesses ~

• Meet Penny ~ Tabitha
• The Better Baker ~ Marsha
• Sunflower Supper Club ~ Kim & Julie
• Life As a Lofthouse ~ Holly
• 4 Little Fergusons~ Tonya
• The Country Cook~ Brandie

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Cheesey Squash Bake {Healthy Option}

I really do love yellow summer squash. I use to make a very similar recipe to this when my kids were growing up, so I was delighted when I came across this recipe in a Low Calorie magazine, especially now that summer squash is in season.  

This recipe is 'lighter' than the original I use to make.  As we're aging and dealing with health issues, I try to keep things as 'light' as possible, so this recipe did the 'trick' for me!

If you prefer, you could probably use zucchini instead.  Maybe even carrots? 

I love a good cheese sauce on any vegetable. If you like a lot of sauce, you might want to increase the amounts. 

Hope you enjoy this as much as we did. 

CHEESEY SQUASH BAKE 

1 - 1 & 1/2 lbs. yellow summer squash, sliced

(about 2 medium)

1/2 c. chopped onion

1 Tb. (reduced-fat) margarine

1 Tb. flour

1/2 c. (fat free) milk

1/2 c. shredded reduced-fat cheddar cheese (2 ozs)

(I love the  2% fiesta blend shredded cheese or 2% Velveeta)

1/8 tsp. salt

1/4 tsp. black pepper

1/2 c. soft whole wheat bread crumbs, toasted (& buttered)

2 Tb. parmesan, optional 

In large saucepan, cook squash and onion in small amount of boiling water for 8 - 10 minutes or until tender; drain. 

Meanwhile, in a medium saucepan, melt margarine over medium heat. Stir in flour. Add milk all at once; cook and stir until mixture is thickened and bubbly.  Remove from heat. Add shredded cheese, salt and pepper; stir until cheese is melted.  Add drained squash mixture; toss gently to coat the vegetables. 

Coat 1 - to 1 - 1/2 qt. baking dish with nonstick cooking spray.  Spoon the squash mixture into the prepared dish.  Sprinkle bread crumbs and parmesan evenly onto vegetables.  Bake 25 minutes or until the top is golden. 

Serves 6: 1/2 c. serving each

(I recently saw another similar recipe that used crushed cheez-it crackers over the top - MMMM!) 

Linked to Foodie Friends Friday
              Fit & Fabulous Friday