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  2. LargeRedJoe


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    • By DerHusker
      I picked up 2 lb. of 98% fat free ground turkey breast the other day.  I made some more of the 4 bean Turkey Chili I made a month ago with it but this time it was virtually free of points. (Only 1 WW Purple point)
      I diced up all the onions and peppers, mixed up the spices. Here are most of the ingredients.


      1 ½ Tablespoons Olive Oil
      2 lb. Pounds 98/7 Lean Ground Turkey
      ½ Yellow Onion (Diced)
      ½ Red Onion (Diced)
      I Poblano Pepper (Diced)
      1 Red Bell Pepper (Diced)
      1 ½ Teaspoons Minced Garlic
      1 6 Oz. Can Diced Green Chiles
      1 15 Oz. Can Corn
      1 15 Oz. Can Crushed Tomatoes
      1 15 Oz. Can Tomato Sauce
      1 15 Oz. Can Chili Beans
      1 15 Oz. Can Black Beans
      1 15 Oz. Can Dark Red Kidney Beans
      1 15 Oz. Cannellini Beans
      1 15 Oz. Can Chicken Broth
      2 Tbsp. Chili Power
      1 Tsp. Cumin
      ½ Tsp. Crushed Red Pepper
      ½ Tsp. Chipotle Pepper Power
      ½ Tsp. Black Pepper
      ½ Tsp. White Pepper
      ½ Tsp. Salt
      ¼ Tsp. Cinnamon
      While I was prepping everything our new dog Lady came in to visit.

      I got out my enameled Dutch oven and placed the OO. I put it on the side burner of my Gasser.

      I put the Turkey in once it was heated up.

      I cooked it until just slightly brown.

      Next, I added the Poblano pepper, onions, Bell pepper and garlic. I covered this and cook it for 10 minutes stirring occasionally.

      Once the veggies had softened,

      I added in the spices and rest of the ingredients.




      and mixed everything together.

      I brought this to a boil and then covered. I turned the burner to low and let the chili simmer for 30 minutes, stirring occasionally.

      Here it is after cooking.

      Here it is in a bowl, garnished with onion, cilantro, some lime and some Non-Fat Greek yogurt.

      This was delicious and only 1 point per serving. (A serving = 1 cup. This was a large bowl, so it was a double serving so 2 points) Eating like this makes me forget I'm losing weight.
      Thanks for looking.
    • By BEER-N-BBQ by Larry
      This is my version of the classic chicken tortilla soup made from scratch using dry beans, garden grown peppers, homemade smoked turkey stock, fire-roasted garden tomatoes, and other good stuff. Recipe is below video.
      vegetable oil
      1/2 medium onion, diced
      3-4 anaheim peppers, diced
      3 cloves garlic, minced
      2 tsp cumin
      ~1 cup dry black beans (1/3 lb)
      1.5 quarts smoked poultry stock (chicken or turkey) (  
      1 pint fire roasted tomato sauce (

      ~2 cups sweet corn kernels
      2-3 chicken breasts
      1 cup cilantro, chopped
      ~1 tsp lime juice
      salt to taste
      black pepper to taste
      several tortillas (corn preferred, flour ok)
      1 avocado, pitted, sliced
      queso fresco or other cheese
      The night before, soak black beans in salted water (3 Tbsp/gal ratio) to hydrate.
      Next day, drain the beans, add them to a pot, cover them in water, heat to a simmer, & add a little salt (~1 tsp). Cook until beans are softened (~1 hour). Drain.
      In a large saucepan over medium-high heat, add couple tablespoons of vegetable oil.
      Add the onions, peppers, & cumin. Cook until softened.
      Add the garlic. Cook for another minute.
      Pour the poultry stock, tomatoes, corn, and beans into the pot and bring to a simmer.
      Add chicken breasts. Cook until chicken is done (~20-25 minutes). Remove chicken from pot.
      When cool enough to handle, shred it and add it back to the pot.
      Taste and add salt and black pepper as desired. While the soup and chicken simmer, make the tortilla strips:
      Slice tortillas into half inch wide strips.
      Heat ~1/4 inch layer of vegetable oil in a pan over medium-high heat. (Ideally, oil temperature should be ~350-400 deg F.)
      Cook tortilla strips in batches until golden colored and crispy. Remove from pan and place on paper towels to cool and absorb extra oil. Serving:
      Ladle soup into a bowl.
      Add some tortilla strips, fresh cilantro, a squirt of lime juice, avocado slices, and cheese.
    • By LargeRedJoe
      This is a crock pot recipe but you can substitute a dutch oven for the crock pot and cook with a heat deflector on a low temp; 250 or so. Leave the lid off with smoking wood at the beginning. You could also tuck these underneath a butt and have the best of both worlds!
      1 pack bacon, diced
      1 onion diced
      1 cup brown sugar
      1/2 cup apple cider vinegar
      1 tsp garlic powder
      1 tsp dry mustard
      1 tsp salt
      1 can dark red kidney beans
      1 can garbanzo beans
      1 can baby limas
      1 can butter beans
      1 large can baked beans
      Sautee bacon and onion until cooked and onions are translucent and beginning to brown.
      Add everything else except beans. Stir and simmer 20 mins.
      Layer beans into slow cooker in order listed.
      Pour bacon and onion mixture over beans (don't stir).
      Cook on High for 4+ hours.
    • By BEER-N-BBQ by Larry
      My go to bean recipe when doing barbecue meats.  Delicious slow smoked baked beans made from scratch using dry beans and homemade sauce. You'll never use canned beans again!

      1 lb dry white beans (Navy or Great Northern)
      1 Onion, Sweet, chopped
      1/2 cup cider vinegar
      6-12 oz hard cider, pale ale, or other beer
      1/2 cup turbinado sugar (or brown if none)
      12 oz tomato paste (or 1 qt roasted canned tomato sauce)
      12+ oz water (if using tomato paste or as necessary)
      3/4 cup molasses
      2 tsp salt
      1/2 cup dijon mustard
      pepper sauce (Tabasco)
      pieces of pulled pork or cooked brisket (with bark)
      4 anaheim peppers, minced (or 1 poblanos or 1 jalapenos)
      ~1 cup fat separated pork shoulder or brisket drippings.
      1/4-1/2 cup bourbon (optional)

      1) Soak beans under a few inches of salted water (3 Tbsp/gallon ratio) for several hours until double/triple in size. Drain.
      2) Simmer 1.5 hours in salted (.5-1 tsp) water or until soft. Drain.

      Use Below Meat Method:
      3) Add & mix beans with all other ingredients (less the meat & drippings) to an aluminum half tray pan or dutch oven. Use the aluminum pan if possible. The acidity of the tomatoes can damage the seasoning on a dutch oven.
      4) Add enough water to cover beans by a half inch.
      5) Place directly under whatever meat you are smoking to begin collecting drippings from the meat.
      6) Cook low and slow for several hours until beans are soft, smokey, and delicious. You may have to add more water during this time.

      Or Use After Meat Method:
      3) Add & mix beans with all other ingredients (including the meat & drippings) to an aluminum half tray pan or dutch oven.
      Use the aluminum pan if possible. The acidity of the tomatoes can damage the seasoning on a dutch oven.
      4) Cook low and slow for several hours until beans are soft, smokey, and delicious. You may have to add more water during this time.
    • By MrA
      I was looking for a baked beans recipe, and found this one. Not too sweet, and I think it's pretty good. I'll try it without the honey next time. I added some smoked pork I had in the freezer. Soaking black eyed peas isn't necessary, or any bean really. The peas cook quick. I just bring to boil and put the pot in 250° oven for 30 minutes. Add salt after 15 minutes when they start to soften..
      1 1/2 cups dried black-eyed peas
      2 teaspoons plus 3 tablespoons olive oil, divided
      1/2 onion, diced
      1 green bell pepper, diced
      2 cloves garlic, minced
      2 tablespoons red wine vinegar
      2 tablespoons lime juice
      1/2 cup tamari or soy sauce
      1 cup canned tomato sauce
      1 large chipotles in adobo sauce
      1/4 cup agave nectar or honey
      1 tablespoon ground cumin
      1 teaspoon dried thyme DIRECTIONS

      In a large stock pot, combine black-eyed peas with enough water to cover them by two inches. Bring to a boil over medium heat. Skim off any foam, reduce heat to medium-low, and simmer, partially covered, until just tender, about 50 minutes to an hour. Drain beans, reserving cooking water. Meanwhile, in a sauté pan over medium heat, combine oil, onions, and bell pepper. Sauté until the vegetables soften, about five to seven minutes. Add garlic and cook until fragrant, about two minutes. Preheat the oven to 350°F. In a blender, combine the vinegar, lime juice, tamari, tomato sauce, chipotle chile, agave nectar, cumin, thyme, one cup reserved bean water, and three tablespoons olive oil. Puree until smooth, about 30 seconds. In an oven-safe sauté pan, cast-iron skillet, or two-quart baking dish, stir cooked beans, sautéed vegetables, and sauce until well incorporated. Bake uncovered for two hours, stirring occasionally. INFORMATION
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