Freshened-Up Favorites

Try these recipes when you're craving a filling dinner. Ground turkey, bell pepper, and corn lighten up chili for the spring weather. Diced tomatoes and reduced-fat cheese, exchanged for the traditional cream soup base, do the same for a potato tot casserole. Round out the meal with a mixed green salad or fruit and hot dinner rolls. And save room for the cobbler-it's really good.

-SHlRLEY HARRINGTON

Slow-cooker Turkey Chili

MAKES 4 TO 6 SERVINGS

PREP: 15 MIN., COOK: 8 HRS.

We've given a range on cook times. Choose the one that best fits your schedule and slow cooker. (Newer slow cookers tend to cook faster than older models.)

1¼ lb. lean ground turkey

1 large onion, chopped

1 garlic clove, minced

1½ cups frozen corn kernels

1 red bell pepper, chopped

1 green bell pepper, chopped

1 (28-oz.) can crushed tomatoes

1 (15-oz.) can black beans, rinsed and drained

1 (8-oz.) can tomato sauce

1 (1.25-oz.) package chili seasoning mix

½ tsp. salt

Toppings: shredded Colby and Monterey Jack cheese blend, finely chopped red onion

1. Cook first 3 ingredients in a large skillet over medium-high heat, stirring until turkey crumbles and is no longer pink; drain. Spoon mixture into a 5Viqt. slow cooker; stir in corn and next 7 ingredients until well blended.

2. Cook at HIGH 4 to 5 hours or at LOW 6 to 8 hours. Serve with desired toppings. CARY HOLLADAY

MEMPHIS. TENNESSEE

Chili-Cheese-Potato Tot Casserole

MAKES 8 SERVINGS

PREP: 10 MIN., COOK: 10 MIN., BAKE: 1 HR.

The MH starter contains beans, chili powder, cumin, garlic, onion, and oregano, packing lots of flavor and keeping the ingredients list short.

2 Ib. lean ground beef

1 onion, chopped

2 (15½-oz.) cans chili starter

1 (14½-oz.) can petite diced tomatoes

1 (11-oz.) can whole kernel corn with red and green peppers, rinsed and drained

1 (8-oz.) package reduced-fat shredded Colby and Monterey Jack cheese blend

1 (32-oz.) package frozen potato tots

¼ cup pickled sliced jalapeno peppers or 2 fresh jalapeno peppers, sliced

1. Cook ground beef and onion in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink. Drain well, and return to skillet. Stir in chili starter, tomatoes, and corn.

2. Pour mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with cheese; top evenly with tots.

3. Bake at 350° for 1 hour or until tots are golden. Top with jalapeño slices.

CYNTHIA GIVAN

FORT WORTH, TEXAS

Three Ingredients= A Sweet Treat

This cobbler is destined to become the most requested recipe at your house, as it was at our table.

Lemon Cream-Topped

Blackberry Cobbler Stir together ½ cup lemon curd and ½ cup sour cream. Cover and chill 1 hour. Bake 2 (B-oz.) packages frozen individual blackberry cobblers according to package directions. Top warm cobblers with lemon curd mixture. Makes 4 servings. Prep: 5 min., Chill: 1 hr., Bake: 15 min.

Note: For testing purposes only, we used Sara Lee Blackberry Cobbler Anytime (in the freezer section) and Dickinson's Lemon Curd (with jams and jellies). Leftover curd can be stored in the fridge 5 to 7 days.

Note: For testing purposes only, we used Bush's Chili Magic Chili Starter Traditional Recipe and Ore-Ida Tater Tots. To kick up the flavor, substitute 1 (14½oz.) can petite diced tomatoes with jalapenos for petite diced tomatoes.

Copyright Southern Progress Corporation Apr 2006
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