68 OCTOBER/NOVEMBER 2019 TASTEOFHOME.COM
“Fall is my absolute
favorite time of year.
I love everything
about it, from leaves
changing colors to
cool weather and
pumpkin spice lattes,”
says Field Editor Rachel Lewis of Danville,
Virginia. “I also love Halloween. It’s such a fun
time of year. This menu plus watching a classic
Halloween movie with plenty of cozy blankets
is a perfect way to celebrate.”
The dishes in her favorite fall menu can be
easily prepared ahead of time, so they’re perfect
for tailgating and football
games, too. “Fall f lavors
can make any dish festive, and slow-cooker
recipes, like my chili, fill the house with the
irresistible scent of autumn.”
Rachel loves cornbread with this menu,
served warm in a towel-lined basket. “Try
cornbread muffins if you’re entertaining.
They’re easy for guests to grab and enjoy.”
Just add seasonal decor to the table and you
have a cozy dinner party made for fall.Turkey Sweet
Potato Chili
This good-for-you chili
is packed with flavor. Using ground
turkey lightens it up, plus the sweet
potato puree packs in the vitamin A.Prep: 20 min. • Cook: 5 hours
Makes: 6 servings ( 2 ¹ ₄ qt.)1 lb. ground turkey
1 small onion, chopped
2 cups chicken broth
1 can (15 oz.) sweet potato puree
or canned pumpkin
1 can (4 oz.) chopped green chiles
1 Tbsp. chili powder
1 tsp. garlic powder
1 tsp. ground cumin
1 tsp. curry powder
¹ ₂ tsp. dried oregano
¹ ₂ tsp. salt
1 can ( 15 ¹ ₂ oz.) great northern
beans, rinsed and drained
Sour cream, fresh cilantro and
sliced red onions, optional- In a large skillet, cook and turkey
and onion over medium heat until
turkey is no longer pink and onion
is tender, 5-7 minutes, breaking up
turkey into crumbles; drain. Transfer
to a 3- or 4-qt. slow cooker. - Stir in broth, sweet potato puree,
chiles and the seasonings. Cook,
covered, on low 4-5 hours. Stir in
beans; cook until heated through,
about 1 hour. If desired, top with
sour cream, cilantro and onions.
Freeze option: Cool chili; freeze in
freezer containers. To use, partially
thaw in the refriger ator overnight.
Heat chili through in a saucepan,
stirring occasionally; add a little
broth if necessary.
1 ¹ ₂ cups: 243 cal., 6g fat (1g sat.
fat), 52mg chol., 606mg sod., 27g
carb. (5g sugars, 7g fiber), 20g pro.
Diabetic exchanges: 2 starch,
2 lean meat.
Test Kitchen tip: Try substituting
2 cups mashed butternut squash
for the sweet potato puree.
Bacon & Pear Salad
with Parmesan
Garlic Dressing
This simple salad is an elegant side
dish for any menu. With a blend of
fresh pears and warm, comforting
flavors, it’s perfect for special meals.Ta ke s: 15 min. • Makes: 6 servings2 cups chopped leaf lettuce
2 cups chopped fresh kale
2 medium pears, thinly sliced
1 cup shredded pepper jack
cheese
4 bacon strips, cooked and
crumbled
PARMESAN GARLIC DRESSING
¹ ₄ cup mayonnaise
1 Tbsp. Dijon mustard
2 tsp. grated Parmesan
cheese
¹ ₂ tsp. garlic powder
¹ ₈ tsp. pepper
2 to 3 Tbsp. 2% milkIn a large bowl, combine lettuce
and kale. Top with pears, pepper
jack cheese and bacon. In a small
bowl, whisk mayonnaise, mustard,
Parmesan cheese, garlic powder
and pepper. Gradually whisk in
enough of the milk to reach desired
consistency. Drizzle over salad;
toss to coat.
1 cup: 206 cal., 15g fat (5g sat. fat),
27mg chol., 335mg sod., 11g carb.
(6g sugars, 2g fiber), 7g pro.GATHER
RACHEL LEWISHEART
HEALTHY