TURKEY CHILI
“Realizing I had accidentally created ‘Cinnabon-style beef stew,’ I panicked, tossed the sweet disaster, and sped to the Wendy’s drive-thru in record time. I sprinted back, dumped several large chilis into my ceramic pot, and topped them with a ‘signature’ swirl of sour cream and cheddar cheese just as my family walked in. My sister took one bite, wiped her mouth, and declared it the best meal I’d ever made...” -Dione
Prep Time: 10 Minutes
Cook Time: 40 Minutes Total Time: 50 Minutes
• 1 lb ground turkey • 1 onion, chopped • 1 can (14.5 oz) Italian tomatoes, drained, seeded, chopped • 1 can (8 oz) tomato sauce • 1 cup water Ingredients
• ½ tsp salt • 1 bay leaf
• ¼ tsp ground allspice • ½ tsp crushed red pepper • 2 tsp ground cumin • 1 can (15 oz) black beans, drained • 1 ½ tbsp honey
• 1 ½ tbsp chili powder • ½ tsp garlic powder • ½ tsp ground cinnamon
Submitted by Dione D., CA RN
Instructions
SQUASH BLOSSOM SOUP 1. Heat 2 tbsp olive oil in a large saucepan or soup pot over medium-high heat. Add onions and sauté until soft. 2. Add ground turkey to the pan, crumble with a spoon or spatula, and cook until browned (about 5-6 minutes). 3. Add the remaining ingredients and stir to combine.
4. Reduce heat to low and let simmer, stirring occasionally, until thickened (about 25-30 minutes). Remove the bay leaf before serving. 5. Serve with optional toppings like chopped onion, cheese, and sour cream.
“My father loves to grow vegetable gardens every year. He especially loves growing squash... When the blossoms grow large and golden, he and my mother call me to come and collect them. He walks us slowly through the garden, talking about each plant as if introducing dear friends, inspecting the leaves and soil with quiet pride.” -April
Prep Time: 15 Minutes
Cook Time: 45 Minutes Total Time: 1 Hour
• 6 cups warm water • 6 squash blossoms, stems removed (gently pull out the green and seeds), plus more for garnish if desired • 2 cups zucchini, peeled and Ingredients
sliced thin • 2 tablespoons unsalted butter • ¾ cup sweet onion, diced • 1 tablespoon crushed garlic
• 2 tablespoons cornstarch • 3 cups vegetable broth • 1 cup heavy whipping cream • Salt and pepper, to taste
Submitted by April T., NM RN, DNP, MSN, NC-BC
Instructions
1. Prepare the squash blossoms: Bring 6 cups of water to a boil in a saucepan. Add the squash blossoms and blanch for 1 minute. Remove the blossoms and transfer them to a bowl of ice-cold water to stop the cooking process. Drain, chop the blossoms, and set aside. 2. Sauté the vegetables: In the same saucepan, melt the butter over low heat. Add the zucchini, onion, and garlic. Sauté for 5 minutes until the vegetables are translucent. 3. Cook the blossoms: Add the chopped squash blossoms to the saucepan and sauté for an additional 3 minutes.
4. Add liquid ingredients: Pour in the vegetable broth and whisk in the cornstarch and heavy cream. 5. Simmer the soup: Cook on low heat for 10 minutes, stirring occasionally, until the soup begins to simmer. 6. Blend the soup: Carefully transfer the soup to a blender and process until smooth and creamy. 7. Thicken and season: Return the blended soup to the saucepan and cook for an additional 5 minutes, or until it thickens to your desired consistency. Season with salt and pepper to taste.
2026 | Recipes by Nurses, for Nurses
18
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