Turkey & Bean Hotdish. (For Swimmers.)

I feed two growing teenage swimmers everyday. One happens to be nationally ranked. And a 15 year old boy. And a distance swimmer.  Remember all the talk in 2008 about how many calories Michael Phelps consumed everyday at the Olympics?  It’s real.  The amount of food consumed in my house is impressive. Fortunately, my new recipes are welcomed and I never have to worry if anyone is “hungry enough” to eat what I cook.  The time between school and practice everyday is open season on my refrigerator. (And you don’t even want to know how much I pack in school lunches everyday!) One thing I try to do is prepare hearty, healthy dishes that can be reheated after school. This hotdish – casserole for those not from the Midwest – is a dish that is quickly prepared- and just as quickly disappears at my house.

• 1 pound extra-lean ground turkey
• 1 Tbsp olive oil
• ½ sweet yellow onion, chopped
• 1 clove garlic, minced
• 4 stalks (or more) celery, chopped
• 1 can cannellini beans
• 1 can pinto beans
• 1 can diced tomatoes (I used Italian seasoned, because it’s what I had in the pantry)
• 1 ½  tsp paprika
• 2 tsp parsley
• ½ tsp sea salt
• ½ tsp freshly ground pepper
• 1 cup small pasta (I used farfalline – mini bowties)
• 1 cup water

In large stockpot, sauté onion, celery, and garlic until onion and celery are getting soft and garlic is fragrant, about 5 minutes.  Add ground turkey and cook until no longer pink, breaking up the meat with a spoon and turning often.  (Note: extra lean ground turkey contains very little fat and therefore requires a bit more attention when browning than ground beef does, to keep it from over-browning and sticking to the bottom of your pan.)  Add both cans of beans, tomatoes, and seasonings.  Simmer for 5 minutes.  Stir in pasta and add water. Simmer 8 to 10 minutes, or until pasta is tender. Add more water if necessary to keep the pasta submerged and the pot simmering. Serve immediately or refrigerate and reheat later – it’s one of those dishes that improves with time!

Chili with Ground Beef and Vegetables.

Cooler weather brings out my soup pots.  I love homemade soups of all kinds and find that making a big batch of soup and some fresh bread quickly brings my family to the table!  This recipe is for a simple chili, made with a combination of fresh and canned ingredients. When using canned ingredients, it's important to pay attention to quality; I use the most whole canned ingredients I can find, with the fewest bonus ingredients possible.

• 1 pound lean ground beef (or ground turkey)
• 1/2 red onion, chopped
• 6 stalks celery, sliced crosswise
• 1 can cannellini beans
• 1 can light red kidney beans
• 2 can diced tomatoes
• dried seasonings: garlic powder, oregano, chili powder, parsley

Brown ground beef (or turkey) in dutch oven or large soup pot.  Add onion and celery and cook until tender.  Stir in beans and tomatoes. Season to taste. Simmer for 20 to 30 minutes. Taste and adjust seasoning as needed.  Enjoy with crusty bread and fresh fruit.

Turkey Sausage, Beans & Vegetables.

This is a quick and easy dish to prepare on a chilly night. Served with fresh bread and some crisp apple slices, this is a filling and healthy meal!

• 1 package of lean turkey Italian sausage or bratwurst, cut into bite-sized pieces
• 1/2 red onion, sliced
• 1 can cannellini beans, drained and rinsed
• 1 bag prewashed spinach
• 1 pint cherry tomatoes, rinsed

Cook sausage and sliced onion over medium heat until sausage is cooked through.  Stir in beans and cook for five minutes over medium heat, until beans are heated through.  Add spinach and whole tomatoes. Gently stir in. Add 1/4 to 1/2 cup water and cover. Cook five more minutes, until spinach is wilted and tomatoes begin to split open.