I have many recipes for
Crock Pot Chili, most with red beans and ground beef. In my attempt to try and prepare healthy meals for my family but still hang on to the
cheap meals budget I tried this chili recipe with ground turkey and it was delicious. My family honestly thought this was better that any chili I had prepared before.
I found that purchasing ground turkey could be cheaper that ground beef but you have to watch your local grocery store ads to get the cheaper price.
My local Kroger (Smith’s) grocery store ran a great special on ground turkey about a month ago and I was able to stock up for a fraction of the price I would normally pay.
Beside ground turkey you can also purchase frozen turkey patties. These are a great last minute dinner ideas you can pull from the freezer and throw on the George Foreman Grill. Frozen turkey patties are also cheaper than frozen ground beef patties and my kids love to eat them.
Crock Pot Chili With Turkey and Beans
Cook Time: 7 hours HIGH – Serves 4
Crock Pot Chili
Ingredients:
- 2 cans (14oz) whole peeled tomatoes, drained
- 2 cans (14oz) red kidney beans, rinsed and drained
- 1 can (14oz) black beans, rinsed and drained
- 1 can (12 oz) tomato sauce
- 1 lb cooked ground turkey
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped carrot
- 3 tbsp chili powder
- 4 tsp ground cumin
- 2 tsp ground red pepper
- 1 tsp salt
- 1 tbsp Worcestershire sauce
- 1/2 cup Amaretto (optional)
Directions:
- Combine all ingredients in the crock-pot, cover and cook on HIGH for 7 hours
- Serve with some homemade corn muffins and a side salad to complete your family meal.
How’s that for an easy cheap meal!!
Here are so more great Chili Recipes you might like to try:
White Chicken Chili In The Crock Pot
Simple Ground Beef Chili Crock Pot Recipe
And my Hub Page : Using Crockpots To Make Chili
This is a simple make ahead recipe for
shrimp salad sandwiches. You can prepare the shrimp salad ahead of time to freeze for sandwiches, roll-ups or as a shrimp dip with crackers.
After attending a family function the other night, I was given 5 leftover 40 count shrimp rings. Great I thought, I love shrimp and so does my husband.
Well after enjoying a shrimp snack I thought to myself, what am I going to do with all this shrimp? I new I could freeze some, but being the cheap meals planner that I am I wanted to get creative with some make ahead meals as well.
I found some great shrimp recipes online but if you follow my blog you know my meals are simple, very simple. I am not chef in the making by any means. I usually look for 5 ingredients or less when trying out a recipe, that’s all my budget and patience can handle.
I did however find a shrimp salad sandwich recipe that was simple, you just kinda throw it all into a blender and spread it on bread. I liked the though of preparing this ahead of time, using the leftover shrimp and having lunch throughout the week.
Another bonus – I was assigned to bring an appetizer to a pot luck the next day and guess what – I made cold shrimp salad roll-ups!! They were perfect, different and enjoyed by all.
Shrimp Salad Sandwich
Serves: 4
Ingredients:
- 1 pound cooked shrimp, peeled and de-veined
- 3 hard-boiled eggs, finely chopped
- 3 stalks celery, minced
- 1/2 cup mayonnaise
- 1 dash onion salt
- Salt and pepper
- Seasoning salt
- Celery salt
- 8 slices your choice bread, toasted
- Lettuce and tomato slices, optional
Directions:
- Place shrimp in a food processor and pulse until finely minced. Transfer shrimp to a bowl and add eggs, celery, and mayonnaise; mix well. Add seasonings, to taste, and stir to combine. Spread onto bread of your choice, top with optional lettuce and tomato slices. Serve with some fresh melon for complete healthy meal.
Shrimp Salad Roll-up’s: replace bread with whole wheat or white tortillas and cut into 1 inch slices for a creative appetizer or snack.
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