Entrees

Sweet Potato, Apple & Turkey Chili

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If you are looking for a new chili recipe to add to your menu this fall, this Sweet Potato, Apple & Turkey Chili is going to be your new favorite! It combines sweet and savory elements into one delicious dish. It is delicious served with cornbread on the side. Let me know if you try it! I love to think that this is fall in a dish!

Sweet Potato, Apple & Turkey Chili

Prep Time: 10 minutes

Cook Time: 22 minutes

Total Time: 32 minutes

Servings: 4-5

Ingredients:

● 1 ½ tbsp olive oil

● 1 medium sweet potato, peeled and cut into small chunks

● 1 medium onion, diced

● 1 ½ tbsp minced garlic

● 2 tbsp chili powder

● 4 tsp ground cumin

● 2 tsp smoked paprika

● ¼ tsp salt

● 2 ¾ c water

● 1 15oz can black beans

● 1 15oz can dark red kidney beans

● 1 14oz can diced tomatoes

● 3 tsp lime juice

● 1 large Granny Smith apple, diced

● 1 13oz Turkey Polska Kielbasa, cut into small chunks

● Optional: sour cream and cheese for topping

Directions:

1. Heat the olive oil in a large pot over medium-high heat. Add the sweet potato and onion, and cook until the onion begins to soften, approximately 3-4 minutes. Pour half of the lime juice over the apples to keep them from turning brown until they are ready to be added.

2. Add the minced garlic, chili powder, cumin, smoked paprika, and salt. Continue cooking for 30 seconds, stirring constantly. Add the water, and bring to a simmer. Cover, and reduce the heat to medium-low. Simmer for approximately 10 minutes, or until the sweet potatoes are tender.

3. While the sweet potato mixture is cooking, heat a large skillet pan over medium-high heat. Add the turkey kielbasa to the pan. Cook approximately 5 minutes, stirring constantly, until the turkey is lightly browned on each side. Set aside.

4. Add the black beans, kidney beans, tomatoes, and remaining lime juice to the sweet potato mixture. Increase the heat to high until the mixture returns to a simmer, stirring often. Reduce the heat back to medium-low, and add the turkey kielbasa and apple. Stir well, and let simmer for about 5 minutes. Remove from heat and serve. Top with cheese and sour cream if desired. I hope that you enjoy!

Save Big at Publix with the Family Celebrations Promotion + Chicken Pesto Pizza Recipe!

This post is sponsored by Sivan Social. All comments and opinions are my own.

Now that school is in session and I am back in the classroom this year, meal planning has become a very important part of my life each week. I love to plan my meals on the weekends so I know exactly what we are having for dinner each night. Not only does meal planning help with time-management, but it also helps me with my budget. I especially love shopping at Publix to help me navigate these areas of my life, because they always offer such fantastic promotional offers.

Publix is currently offering new, exclusive coupons as part of their Family Celebrations Promotion. There are over $44 in coupons online at GetTheSavings.com/FamilyCelebrations for you to to scan, print and redeem, or you can find the Family Celebrations Booklet at your local Florida Publix store. You will need to hurry though as these offers are only valid through 9/26!

As someone who loves to save money wherever I can, I appreciate that the coupons from the Family Celebrations booklet are for grocery items that I use on a weekly basis. A few dollars here and there stacks up to some really sweet savings in my grocery budget each week!

Grocery Items for the Family Celebrations Promotion:

$1.50/1 Café Bustelo Espresso Ground Coffee 10 oz can
$1/1 Kellogg’s Corn Flakes 24 oz or Frosted Flakes 24 oz
$1/1 Kellogg’s Eggo Waffles 10.7–12.3 oz
$1/1 Garden Fresh Gourmet Salsa 16 oz
$1.25/1 Lantana Hummus Item 10 oz
$0.50/1 Ortega Taco Sauce 8 oz (excludes Street Taco Sauces)
$1/1 Pop Tart Bites, Pop Tarts Crisps or Kellogg’s Rice Krispies Treats Poppers
$1/1 Rizo Bros California Creamery Queso Cheese 8 oz
$1.50/1 Smithfield Pork Tenderloin or Filet Item
$0.50/1 Thomas’ English Muffins
$1/1 Wesson Vegetable, Canola, Best Blend or Corn Oil 48 oz
$1/4 BodyArmor SportWater 1L
$1/4 BodyArmor Sports Drink 16 oz
$1/4 BodyArmor Sports Drink 28 oz
$0.40/1 Rico Jasmine, Medium or Long Grain Rice, 2-3 lb
$1/2 Frontera Salsa 16 oz or Skillet Sauce 8 oz
$0.75/1 La Lechera Dulce de Leche or Sweetened Condensed Milk 13.4-14 oz
$2/1 Nesquik Powder 30-35.5 oz
$0.50/1 Green Giant Four Cheese Pizza 9.6 oz or Cauliflower Pizza Crust 2 pk
$1/1 Apple & Eve Organic Juice 64 oz

Our family loves to have pizza night each week, so I was thrilled to see the coupon for $0.50/1 Green Giant Four Cheese Pizza 9.6 oz or Cauliflower Pizza Crust 2 pk. Have you tried these yet? The Cauliflower Pizza Crusts are absoluetely delcious, and I love that they are made with simple ingredients like real Cauliflower and have no artificial flavors, colors or preservatives. The Green Giant Cauliflower Pizza Crust 2 packs are perfect for a quick and delicious dinner and for bringing the family together around the table during the hustle and bustle of a busy week.

One of my favorite pizzas to make with these crusts is a Chicken Pesto Pizza. With the savings that we can score right now at Publix, I am stocking up my freezer on these delicious crusts! These are a great way to get dinner on the table in no time!

Chicken Pesto Pizza

Ingredients:

2 count pack of Green Giant Cauliflower Pizza Crust

3 tablespoons of your favorite Pesto Sauce

2 cups shredded mozarella cheese

2 cups cooked chicken cubes (you can also use cubed rotisserie chicken)

1/2 red onion thinly sliced

Directions:

Preheat oven to 425 degrees

Place the Green Giant Cauliflower Crusts on a sheet pan and bake for 8-10 minutes

Remove from the oven and let cool for a few minutes

Top each Cauliflower Crust with 1 1/2 tablespoon of Pesto

Place 1 cup of cubed chicken and 1 cup of shredded mozarella cheese on top of each pizza

Place equal amounts of red onion on each pizza

Bake at 425 for another 8-10 minutes or until the crust is nice and crispy and toppings are melted and bubbly.

Serve and enjoy! Let me know if you try this delicious and easy recipe!

Tasty Low Carb Chicken Dishes

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If you are eating a low carb diet, I have some great chicken dishes for you to make life just a little bit easier! Check out these Low Carb Chicken Dishes and let me know which is your favorite one!

Buffalo Chicken Dip by Spend with Pennies
French Garlic Chicken by Two Sleevers
Chicken with Spinach and Feta by The Pinning Mama
Lemon Rosemary Chicken by Easy Low Carb Recipes
Spaghetti Squash with Chicken by Any Reason Life
Lemon Garlic Chicken by Nourish Plate
Chicken Francese by Delicious Meets Healthy
Chicken Mozzarella Skillet by A Day in Candi Land
Tex Mex Chicken by Marathons and Motivations
Green Chile Enchiladas by Green and Keto
Chicken Enchilada Stuffed Peppers by The Birch Cottage
Chicken Sausage Risotto by Mom Foodie
Crock Pot Chicken Crack by Mess for Less
Instant Pot Chicken Enchiladas by A Cup Full of Sass
Easy Chicken Alfredo by Homemade Food Junkie

15+ Savory Apple Dishes

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Fall will be here before you know it! I don’t know about you, but fall is my absolute favorite time of the year. Even though we live in Florida, I still love everything apple and pumpkin! Here are some Savory Apple Dishes that you can add to your fall menu lineup!

Apple Jicama Slaw by A Taste for Travel
Apple Pie Pizza by Money Savvy Living
Sheet Pan Apple Cinnamon Chicken by Paleo Gluten Free Guy
Apple Chicken Salad by Snappy Gourmet
Grilled Pork Chops with Apple Jam by Carefree Mermaid
Apple Sage Walnut Stuffing by Divine Lifestyle
Apple Sheet Pan Chicken by Tastes of Lizzy T
Pork Tenderloin with Applesauce by Our Wabi Smith
Sweet Potato and Apple Casserole by Spend with Pennies
Apple Roasted Pork Loin by Becky’s Best Bites
Apple Chicken Salad in Cucumber Cups by Happiness is Homemade
Sausage and Apple Stuffed Squash by Cherished Bliss
Brown Sugar Sausage with Apples and Onions by Hot Eats and Cool Reads
Pork Loin with Apples by Mom Foodie
Savory Apple Sausage Balls by Domestic Superhero

Picadillo With Spaghetti Squash #LowCarb

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I don’t know about you, but I absolutely love Latin Cuisine! One of our best family friends is Cuban and he makes the best dishes! One of my all-time favorite Cuban dishes is Picadillo. Traditionally, this dish is made with olives, raisins, ground beef, tomatoes and other ingredients and served over white rice. While I love rice, I decided to try it served on top of Spaghetti Squash. It is a winner! This not only makes it lower in carbs, but it is absolutely delicious. You won’t even miss the rice! I have made this for my entire family several times now and they all devour it!

Picadillo With Spaghetti Squash

Ingredients

1 lb. ground beef

1 15oz. can diced tomatoes with garlic and onion not drained

2 tbsp. tomato paste

2 tbsp. olive oil

1/2 cup gluten free beef broth (I prefer this brand)

1/2 green bell pepper, chopped

1/2 yellow onion, chopped

1/3 cup green pimiento-stuffed olives, quartered (you can use less if you don’t like that many olives)

3 cloves garlic, minced

salt/pepper to taste

1 tsp. oregano

chopped cilantro for garnish

1 large spaghetti squash, cooked

Instructions

In a non-stick skillet add olive oil and cook green pepper and onion until tender. At the very end add the garlic and cook until fragrant.

Remove vegetables and place in a small dish on the side. Add ground beef into the skillet and season with salt/pepper and cook until browned.

Add vegetables back into the skillet along with tomato paste, diced tomatoes and beef broth.

Add quartered olives and simmer for 10-15 minutes until the sauce has thickened.

While the picadillo sauce is simmering, place slits in your spaghetti squash and cook in the microwave. The time will depend on the size of your squash, but I generally find that 7-8 minutes is perfect. Let cool for a few minutes. After the squash has cooled, cut in half and scoop out the seeds and pulp. I have found this method is the easiest way for cooking spaghetti squash.

Serve the delicious Picadillo mixture over your spaghetti squash, garnish with chopped cilantro and enjoy your yummy low-carb meal!

Philly Cheesesteak Stuffed Peppers

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I love to try out new recipes for family and these Philly Cheesesteak Stuffed Peppers always get my family’s approval! f you like the traditional Philly Cheesesteak, then you will LOVE this! It is really easy to put together and bakes in no time! This recipe is also low carb and Gluten Free which is also a plus in my book.

Ingredients:

8 oz. Thinly Sliced Roast Beef (I just used the Oscar Mayer Deli Fresh variety but any variety will work)

8 Slices Provolone Cheese

2 Large Green Bell Peppers cut in half lengthwise with the seeds and ribs removed

1 Medium Sweet Onion – Sliced

6 oz. Baby Bella Mushrooms – Sliced

2 Tbs. Butter

Minced Garlic

Instructions:

Preheat oven to 400 degrees.
Slice the peppers in half lengthwise and remove the ribs and seeds.
In a large skillet, sautee the mushrooms, onions and garlic in the butter. Add the sliced roast beef to the mixture to blend with the flavors of the veggies.
Line the inside of each pepper with a slice of Provolone Cheese.
Pile the Meat and Veggie mixture high into each pepper.
Top with another slice of Provolone Cheese.
Bake in 400 Degree oven for around 30 minutes or until cheese is golden brown and the peppers are tender to the touch.

Enjoy! Your tastebuds will thank you!

Gluten Free Chicken Alfredo Rollups

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Are you looking for a new dish to spice up your weeknight dinner routine? These Gluten Free Chicken Alfredo Rollups are sure to be a new family fave! My family thoroughly enjoyed them and told me that they could not wait until I make them again. Even though this particular dish is Gluten Free, you can sub out the gluten free lasagna noodles for regular if you prefer. Serve with your favorite salad and bread and you have one delicious dinner!

Gluten Free Chicken Rollups

Ingredients:

10 Gluten Free lasagna noodles (I prefer this brand)

3 cups of cooked, shredded chicken. A rotisserie chicken works great for this!

15 oz. tub of Ricotta cheese

1 jar of your favorite Alfredo Sauce

Salt/pepper to taste

1/2 tsp. Garlic Powder

1/2 tsp. Onion Powder

1/2 tsp. Italian Seasoning or Oregano

2 cups shredded Mozarella Cheese

1 cup fresh, shaved parmesan cheese

Instructions:

Preheat oven to 350 degrees.

Cook the Gluten Free pasta in boiling water just until al dente. Do not overcook. You want the noodles to be cooked firm enough to handle. They will finish the cooking process in the oven.

When the noodles have finished cooking, lay them on a flat surface such as a large baking sheet.

In a large bowl, combine the shredded chicken, ricotta cheese and spices.

In the bottom of a 9×13 baking dish, pour some of the alfredo sauce for the noodles to sit on top of. This will help to keep the bottom of the noodles moist.

Begin the rollup process by adding several tablespoons of the chicken mixture onto the lasagna noodle. Make sure to leave enough room so that you can roll up the noodle.

Continue this process until all 10 noodles are filled with the chicken ricotta mixture and rolled up in the baking dish.

Add the remaining alfredo sauce on the top of the noodles.

Top with the mozzarella and parmesan cheese.

I like to sprinkle extra Italian Seasoning on top of the dish.

Cove the dish with aluminum foil and bake for 2o minutes. Then, remove the foil and bake for another 10 minutes until everything is bubbly.

Serve and enjoy!

Three Ingredient Pretzel Crusted Honey Mustard Chicken Tenders

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I don’t know about you, but the name of the game for dinner lately is definitely Easy. I had some chicken tenders in the freezer and thought to myself how it would be good to mix honey mustard and pretzels as a topping for the chicken. Boy, was I on to something. My boys could not stop talking about these Three Ingredient Pretzel Crusted Honey Mustard Chicken Tenders! Give it a try. I think that you will love this delicious and super easy dish as much as we did. How can you go wrong with a three ingredient dish?

Three Ingredient Pretzel Crusted Honey Mustard Chicken Tenders

Ingredients:

2 lb. Chicken Tenders

1 bag of your favorite pretzels crushed (I used GF pretzels to make this a GF dish) I would suggest that you keep some of the pieces larger for a crunchy texture on the chicken

1 bottle of Sweet Baby Ray’s Honey Mustard Dipping Sauce

Instructions:

Preheat oven to 350 degrees.

Place the crushed pretzels onto a plate.

Squeeze about 3/4 of the bottle of Honey Mustard Dipping Sauce onto a plate. You can save the rest of the sauce in the bottle to dunk your tenders in when you serve them.

Dip each tender in the Honey Mustard then into the crushed pretzels to coat.

Place on a baking pan that has been covered with aluminum foil. This just allows for no sticking and easy cleanup.

Bake at 350 degrees for around 20 minutes or until the chicken is cooked through and the pretzel topping is golden brown.

Serve with your favorite veggie and enjoy!

Easy Shepherd’s Pie

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For many of us, cooking from what we have in our pantries right now is essential! One of my boys’ favorite things that I make very often on rotation is this Easy Shepherd’s Pie. This recipe couldn’t be easier to prepare and you can use whatever veggies that you have on hand. It really is such a versatile recipe. You can even use a Onion Soup packet to give it more flavor and change up the cheeses for a different taste!

We even make a BBQ Chicken version of this that you can find HERE.

Easy Shepherd’s Pie

Ingredients

1 1/2 lbs. ground beef or ground turkey

1/4 onion

2 Tbsp. minced garlic

1 can of corn, drained (you can use whatever veggies your family prefers)

1 can of green beans, drained

1/4 cup shredded mozarella cheese

1 container of Refrigerated Mashed Potatoes (you can also use instant if that is what you have on hand, but these are BOGO this week at Publix) I suggest that you cook these in the microwave for around 3 minutes.

Seasoned Salt/Pepper for Taste

Several pats of butter

Instructions:

Preheat oven to 350 degrees.

In a skillet sautee the onion and garlic together just until soft.

Add in the ground beef and cook through.

Toss in the drained canned vegetables and toss together with the hamburger mixture.

Add seasoned salt and pepper to taste.

In a square baking/casserole dish add the hamburger/veggie mixture.

Top with 1/4 cup shredded mozarella cheese.

Place the microwaved mashed potatoes on top.

I like to take a fork to “rake” out the potatoes on top of the dish.

Add 5-6 pats of butter on top of the dish. I also like to sprinkle on some seasoned salt and pepper on the top.

Cook in a preheated 350 degree oven for around 20-25 minutes.

For the last 5 minutes of baking, I like to turn the broiler on in the oven and let it brown the potatoes slightly.

Serve and Enjoy! Be sure to let me know if you make this!

Sheet Pan Italian Chicken, Potatoes & Green Beans

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I think many of us are searching right now for easy dinner ideas. After teaching the kids all day long the last thing that you want to think about is what to make for dinner. One of my favorite ways to cook these days is Sheet Pan Dinners. You just throw everything onto the pan, bake it and voila dinner is served!

This recipe for Sheet Pan Italian Chicken, Potatoes and Green Beans is not only easy to prepare, but so delicious! My boys devoured every bite on their plates!

Sheet Pan Italian Chicken, Potatoes and Green Beans

Ingredients:

1 1/2- 2 lbs. cubed chicken thighs (you could also use breasts, but this is what I had on-hand)

1 packet of Italian Seasoning dressing mix

5-6 small red potatoes cubed (any smaller potato would work)

1 pack of fresh green beans (you can also buy the fresh ones in the produce section. I like these because the stems are already cut off)

2 tablespoons minced garlic

Olive Oil

Salt/pepper to taste

Everything But the Bagel Seasoning

Instructions:

Preheat oven to 375 degrees.

Place chicken, potatoes, green beans and garlic on a large sheet pan sprayed with cooking spray.

Coat the chicken mixture with olive oil (just enough to coat the items) and the packet of Italian Dressing mix.

Sprinkle with salt, pepper and EBTB seasoning.

Bake in the oven for 20-30 minutes tossing halfway through. Return and bake until veggies are tender and chicken is cooke through.

Serve and enjoy!

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