Todd's Famous Double Stuffed Bacon Cheeseburgers

(My husband named them - but they are seriously great)

Recipe
(Serves 8)

2 pounds hamburger (I used 93/7)
1 pound ground turkey (again 93/7 - use any combination you like)
1 egg
1/2 cup Italian seasoned bread crumbs
1 tsp garlic powder
1 tsp Lawry's seasoning salt
1 tsp black pepper
6 strips of bacon, cooked and crumbled
3 oz sharp cheddar cheese
8 slices pepper jack cheese

Mix the meat, egg, bread crumbs and spices. Form into 16 equal size patties, making the middles slightly thinner then the edges. On half the patties, place crumbled bacon and cheddar in the center. Top with the remaining patties and pinch the edges closed. Grill approximately 5 minutes on each side. Add the pepper jack slices to the top and cook until melted with the grill closed (about 1 minute). Do not press down on the burgers with the spatula while cooking or cheese is likely to squeeze out. Serve on fresh hamburger buns/rolls.

Slow Cooker Chili

Serves 4-6

• 1lb ground beef or turkey
• 2 cans kidney beans
  
• 1 6 oz. can of tomato paste
• 1 medium onion diced
  
• 1 green bell pepper diced
  
• 1/2 packet of taco seasoning (I use the low-sodium version)
• pinch of salt
• 1 Tbs red pepper flake (optional)
  

1. In a pan, saute the onion and bell pepper until they are just beginning to brown and then remove them into your slow cooker.
2. Using the same pan, brown the meat and add in the taco seasoning. Remove to slow cooker.
3. Add kidney beans and tomato paste to your veggies and meat in the slow cooker.
   
4. Using the tomato paste can, measure out about 9 oz. of water and add. (1.5 cans worth of water)
5. Cook on high for 4 hours or low for 6-8 hours.

If you don't like the green pepper or onion, those can be omitted or you could serve them on the side. This makes a great week night dinner or easy game-day entree to serve a crowd. Reheats very well.

Rotini with Ground Turkey

(Makes 4 large servings)

3/4 box of whole wheat rotini or other short pasta (I like Ronzoni Healthy Harvest)
12 oz of lean ground turkey
1 jar of roasted red peppers, chopped
1/2 white onion, diced
1/2 jar of marinara sauce (I used Prego Traditional Heart Smart)
1/4 cup of red wine (I used Cabernet Sauvignon)
Approximately 1 T. of minced garlic
Crushed red pepper flakes to taste (I use about 1 tsp.)
Approximately 2 T. of fresh oregano
Approximately 4 T. of grated parmigiano-reggiano cheese

Brown the ground turkey in a large skillet over med-high heat. At the same time, start the water for the pasta. When the meat is mostly cooked, add the onion and garlic, when the onions are translucent, add the wine to deglaze the pan, scraping the bottom of the pan. Reduce heat to low and let simmer. When most of the liquid is cooked off, add the roasted red peppers and marinara sauce. Meanwhile, add salt to the boiling water for the pasta and cook 8-10 minutes, drain. Add the drained pasta to the meat sauce and toss together. Let simmer another couple of minutes for flavors to combine. Top each serving with some oregano and cheese.

You could also use ground beef or chicken in this dish as a substitute for the ground turkey. Serve by itself or with steamed vegetables or garlic bread.