3 Bean Turkey Chili w/ Cornbread Muffins

My Meals are on Wheels

Today’s Menu: 3 Bean Turkey Chili w/ Cornbread Muffins

Just a cup of Bigelow Decaf Green Tea for Breakfast. We had showers in the morning and cloudy later on, high of 51 degrees but dropping during the afternoon. Cleaned House, did some laundry, and made some Chili for the day! For Dinner tonight its my 3 Bean Turkey Chili w/ Cornbread Muffins.

To make my Chili I’m using Jennie -O Lean Ground Turkey. The 3 Beans I use are 1 Can (16 oz.) Bush’s Chili Beans (Black Beans), 1 Can (16 oz.) Bush’s Chili Beans ( Kidney Beans), 1 Can (16 oz.) Bush’s Chili Beans (Great Northern Beans) drained and rinsed, Then I mix in 1 Red Onion (medium Chopped or Minced), 1 Jalapeno Pepper (Seeded and Chopped), and 3 Cloves Minced Garlic. For my spices I use 1 Packet McCormick Chili Mix, 2 Cans (6 oz.) Hunt’s Tomato Paste…

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Tuna Noodle Casserole

How I Cook — by Graham Stewart

172365ED-6AD8-42A3-AECD-D149BE28FA0FF7C135A8-0DA5-4831-937A-D15855D99955Tuna noodle casserole is something that seems to be in and out of favor with people. People either like it of hate it. If you use the standard recipes I have seen, I understand why some wouldn’t like it. We have it 7 or 8 times a year as one of our pasta meals. There is one thing I have found, never use the cheap light, flaked white tuna. You want to be able to bite into a piece of tuna not have it as mush mixed in with everything else. Forget how long we have been making it this way, so let’s just say a lot of years

3 cups of macaroni

Salt & pepper

extra virgin olive oil

2 can of solid white tuna in water

1 can of mushroom soup

1 medium onion diced

2 ribs of celery diced 1/4 in rings

1/2 cup diced red pepper

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Another Simple Stir Fry

How I Cook — by Graham Stewart

9ECCF29B-26B4-497B-A834-422CF09317BB1EE7A992-51A9-4BEB-877C-A717134FDBEBI was meeting with an old friend for lunch today so needed something quick to make for supper. A stir fry is something that I make often and works great for a quick meal. I can get everything cut up before I go out for lunch. The rice I can make this morning and just reheat it in the microwave. When I get home just have to add the marinade to the chicken and head out to pick my wife up at our daughters. It will be after 5 when we get home, but the beauty of a stir fry is cooking time is just 10 minutes. So just a few things and a sauce and some rice and you have a very good supper. The other nice thing about a stir fry is that it is fun to cook. Cooking times will vary depending on how thick you cut…

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How I Cook — by Graham Stewart


Chili is one of my favorite things to eat. I am making it today. Played with different thing in it over the years. Mushrooms was one thing I tried and liked, but the rest of my family didn’t. So since I cook for them I have made it this way for over 20 years. I use different types of chili’s in it because each one hits different taste buds on your tongue. Just using “chili powder” only hits the taste buds on the front of your tongue. My goal was to hit all my taste buds. There is a surprise I have added when ever I could find it or remembered to get it. It is still a great chili without it.

2 pounds lean ground beef ( you can use ground pork, chicken, or turkey, or a mixture. )

3 tablespoons paprika

1 tablespoon chili powder

1 tablespoon cumin

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Mild Chicken & Potato Curry

Claudine's Home Recipes


4 chicken fillets diced

1 pk of mushrooms chopped

1 tin of tomatoes

3 tomatoes diced

1 tin of coconut milk

1 large onion diced

2 carrots diced

Mixed bell peppers sliced

1 tablespoon of garlic puree

1 tablespoon of ginger puree

1 tablespoon of tomato puree

2 tablespoon of curry powder

1 tablespoon of paprika

½ teaspoon of pink rock salt

½ teaspoon of crushed peppercorns

6 potatoes cut into quarter


Pour the coconut milk & tin tomatoes into the slow cooker and stir.

Add garlic puree, ginger puree, tomato puree, curry powder, paprika, rock salt, peppercorns, stir well.

Add mushrooms, diced tomatoes, onions,carrots, bell peppers and stir.

Add chicken & potatoes stir well.

Cook on high for 4-5 hours or low for 7-8 hours.

Serve with rice and garnish with fresh coriander.

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Cashew Chicken

What's for Dinner Moms?

I always think of Asian food as a sneaky way to add more vegetables not only to my meals but the kids too. I tend to eat more when they are mixed into something than if they are served on their own. I would not choose peppers or broccoli (unless it had cheese on it) on its own but in a dish like this I gobble it up.


Most dishes with an Asian flair are going to be a hit in our house. This is a saucy dish as I serve it with rice noodles (which my daughter prefers over regular or brown rice). If you don’t like your dishes as sauce cut the sauce ingredients in half. Our motto is we would rather have too much sauce than not enough. I can strain the chicken and vegetables out of the sauce but cannot create more sauce instantly once…

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Layered chickpea salad

What's cooking on page 32

salad ingredientsMeal in a jar, 96pp.
no author named
Igloo Books, Sywell UK, 2016
Cooking on pages 32–33

I checked this out of the library because I found the concept intriguing. Even though glass is breakable this would be a great way to take a meal to work or to leave in the fridge for a rushed day.

Almost all of the recipes serve four and they cover breakfasts, salads, soups, desserts, preserves and sauce, and juices and smoothies.

I love salad and pages 32–33 delivered.

salad in a jarLayered chickpea salad

150g / 5 oz / 1 cup cherry tomatoes, halved
1/2 small cucumber, diced
100 g / 3 1/2 oz/ 2/3 cup pitted olives, halved
300 g / 11 oz / 1 1/2 cups canned chickpeas (garbanzo beans), drained
100 g / 3 1/2 oz/ 2/3 cup feta, cubed
1 romaine (cos) lettuce, roughly chopped
1 tsp Dijon mustard

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