Turkey Chili

This is our family's favorite when we want a quick chili. It's really simple, super flavorful and healthy! Cumin, oregano, salsa, garlic and onion. I love it over rice to make into a more substantial meal. A delicious addition to your weeknight meal rotation!

Turkey Chili

1 lb Ground Turkey
1 Tablespoon Onion Powder
1/2 Tablespoon Cumin
2 teaspoons Oregano
1/2 teaspoon Black Pepper
1 teaspoon Garlic Powder
2- 15.5 oz jar Salsa
2- 14 oz Chicken Broth
2 Tablespoons Granulated Sugar
2- 15 oz cans Black Beans, drained & rinsed
1- 15 oz can Kidney Beans, drained & rinsed
1- 15 oz can Pinto Beans, drained & rinsed
1- 16 oz can Corn, drained

In a large stock pot add in the turkey, onion powder, cumin, oregano, pepper, and garlic powder. Cook until browned, stirring to break up the meat. Stir in the broth, salsa, sugar, beans, and corn. Heat to a boil. Reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally. Serve with cheese, sour cream, over rice, or with tortilla chips!

Cafe Rio Burritos

One of our favorite places to go to dinner is Cafe Rio but sometimes with 3 kids its easier if you can just make it at home. So that's just what I did. It tastes just as good as going out to eat but I can eat it on my couch in my pajamas, which makes me even more happy.

Cafe Rio Sweet Pork
Recipe Adapted from: FavFamilyRecipes.com

3lb Pork Butt
1/4 teaspoon Oregano
1/4 teaspoon Cumin
1/2 teaspoon Salt
1/2 teaspoon Dry Ground Mustard
1 medium Onion, quartered
2 cloves Garlic, minced
3- 12oz cans Coca Cola
1- 4oz can Diced Green Chiles
1- 10oz can Red Enchilada Sauce
1 cup Brown Sugar

1. Combine 2 cans of Coca Cola, oregano, cumin, salt, ground mustard, onion, and crushed garlic in a crock pot and stir. Place the pork butt in the crock pot and fill half way up the pork with water. Cook on low for 10 hours.

2. Remove the pork, drain the water and remove the garlic and onions.

3. Shred the pork and return to the crock pot. In a blender combine the green chiles, enchilada sauce, brown sugar, and 1 can of coca cola.. If it seems too thick add in more coke. Pour on top of the shredded pork and mix. Heat on low for 2 more hours.

Cafe Rio Cilantro Lime Rice

1 cup White Rice, uncooked
1 teaspoon Butter
2 cloves Garlic, minced
1 teaspoon Lime Juice
1- 15oz can Chicken Broth
1 cup Water
1 Tablespoon Lime Juice
2 teaspoons Granulated Sugar
2 Tablespoons Cilantro, finely chopped

In a medium saucepan combine the rice, butter, garlic, 1 teaspoon lime juice, chicken broth, and water. Bring to a boil, turn to low and cook for 15-20 minutes. Remove from the heat. In a small bowl mix together 1 tablespoon lime juice, sugar, and cilantro. Pour over the cooked rice and mix together.

Cafe Rio Black Beans

2 Tablespoons Olive Oil
2 cloves Garlic, minced
1 teaspoon Cumin
2 cans Black Beans, drained and rinsed
1 1/3 cups Tomato Juice
1/2 teaspoon Salt
2 Tablespoons Cilantro, chopped

In a small saucepan combine the olive oil, garlic, and cumin over medium heat until fragrant. Add in the black beans, tomato juice, and salt. Stir until its heated through. Add in the cilantro until just before serving.   

Fiesta Chicken Burritos

This is one of the best crock-pot dinners I have ever made. Its so full of flavor. It makes enough to freeze some for later too.

Fiesta Chicken Burritos

Recipe Source: Taste of Home

4 Chicken Breasts
1 - 15.25oz can Corn, drained
1 - 15oz can Black Beans, Drained and rinsed
1 - 14.5oz can Diced Tomatoes

1 - 4oz can Green Chilies

3 Tablespoons Ground Cumin
1 teaspoon Salt
1 teaspoon Paprika
1/2 teaspoon Pepper
1 - 8oz pkg Cream Cheese
8 flour tortillas, warmed

1. Place chicken in a greased slow cooker. In a large bowl, combine the corn, beans, tomatoes, green chilies and seasonings. Pour over chicken. Cover and cook on low for 4-5 hours.

2. Remove chicken, let it cool slightly. Shred chicken with two forks and return to the slow cooker. Stir in cream cheese. Cover and cook 15 minutes longer or until heated through.

3. Spoon 3/4 cup chicken mixture down the center of each tortilla. Add additional toppings.

**Optional Toppings: Sour Cream, Cheddar Cheese, Lettuce and Tomatoes

Green Chile Chicken Enchiladas

These are our favorite enchiladas. My kids love black beans so this is the perfect dinner for us. They are so good we have them all the time.

Green Chile Chicken Enchiladas

Recipe Source: MelsKitchenCafe.com

Filling:

3 cups cooked, shredded Chicken

2-4oz cans of Green Chilies, drained

1-8oz pkg. Cream Cheese, softened & cubed

1 can Black Beans, rinsed and drained

Sauce:

2 Tablespoons Butter

1/2 cup Onion, Chopped

2 Tablespoons Flour

1/3 cup Chicken Broth

1/4 cup Milk

1/4 teaspoon Salt

1/4 teaspoon Pepper

1-7oz can Green Chile Enchilada Sauce

1/2 cup Sour Cream

2 cups Cheese, shredded

8-10 Flour Tortillas, soft taco size

1. Preheat oven to 375 degrees. In a medium bowl, combine the softened cream cheese and green chiles. Mix well. Add the chicken and black beans. Mix together and set aside.

2. In a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent. Sprinkle the flour over the onions and mix well. Continue stirring for 1 minute. Slowly whisk in the chicken broth and milk. As you whisk the mixture will become smooth. Cook over medium heat until bubbling and thickened, about 4-5 minutes. Remove the skillet from the heat and stir in the enchilada sauce and sour cream.

3. Lightly grease a 9x13 inch baking dish. Spread 1/4 cup of the sauce on the bottom of the dish. Fill each tortilla with about 1/2 cup of the chicken/cream cheese filling. Top with a couple tablespoonfuls of shredded cheese for each enchilada. Save at least 1/2 cup cheese for the top of the enchiladas. Roll the tortillas up and place seam side down in the prepared baking dish. Continue filling enchiladas until the dish is full. Pour the white sauce over the top of the enchiladas. Top with remaining cheese. Bake for 20-30 minutes until the enchiladas are bubbling, hot and lightly browned.