Freezer-Friendly Crock Pot Turkey Curry Chili

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I am just dipping my toes into the world of curry, thanks to this recipe from my mom.  It is delicious, can easily be doubled or tripled to feed a crowd, and is only 185 calories per serving!!!!  Oh, and did I mention it is freezer-friendly and it goes in the crock pot?  THIS. IS. A. WINNER.


Crock Pot Turkey Curry Chili

Serves 4-6

1 lb. ground turkey
1 cup grated/shredded carrots
1 can diced tomatoes (do not drain)
1 can tomato soup
1/4 cup lite coconut milk (canned)
1 tablespoon minced garlic
1 tablespoon dried minced onion
2 1/2- 3 tablespoons curry powder
Shredded coconut for a garnish.

*You can add garbanzo beans and/or chickpeas as well

Serve over coconut rice and/or with naan bread.  I think these sautéed sugar snap peas go well with it also!

(print the recipe here)


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1.  Brown the ground turkey over medium heat until cooked through.


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2.  Grate 1 cup’s worth of carrots.


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3.  Add your diced tomatoes and tomato soup (I didn’t have any tomato soup on hand, so I used tomato sauce and it turned out just fine–tomato soup is just slightly sweeter).


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4.  Add your curry powder.  If you are making it for your family with young children, I would err on the side of less spice (1 1/2 to 2 tablespoons, perhaps).  You can always add a little more at the end if it isn’t spicy enough.


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 5.  Add 1/4 cup of coconut milk (save the rest to make coconut rice to serve it with).



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6.  Now that everything is in your crockpot, stir it all together.


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7.  Cook on low 6-8 hours or on high for 2-3 hours.


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Spoon over a bed of coconut rice, sprinkle with a little coconut, and prepare for the deliciousness!  One of my children accidentally switched my crock pot to “boil” at some point during the cooking time (which I didn’t even know it could do)…so it turned out slightly thicker than it normally would.


To freeze:  Brown ground turkey until cooked through.  Add remaining ingredients and mix in a gallon size freezer bag.  Freeze.  When ready to cook, thaw in the refrigerator overnight and then toss in the crockpot in the  morning!  


Check out more of our favorite recipes here and on our Pinterest board.

Edible Peanut Butter Playdough

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This fun peanut butter playdough recipe can double as a snack or dessert.  Not only is it super fun to play with, it really is delicious (believe me, I should know…I ate about half of it)!   I shared this edible playdough recipe a couple years ago when we were learning about butterflies (and used it to demonstrate the phases of a butterfly’s life), but I thought it was worthy of sharing again as we recently made some more to play with.



Here’s what you’ll need:  Nonfat dry milk, peanut butter, and honey!  



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 1.  Mix 1 cup of peanut butter, 3/4 cup nonfat dry milk, and 3 tablespoons of honey.



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2.  Mix until mostly smooth and no longer sticky to touch.  Add more dry milk if it continues to stick to your hands.



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 3.  Have your kiddos wash their hands and then let them have fun molding the playdough on a clean surface…we broke out our alphabet cookie cutters to make letters as well.



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Check out more fun snack ideas here.  



Homemade Banana Pudding

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This homemade banana pudding recipe is from my Oma.  She makes the most amazing desserts and this recipe is certainly no exception.  Trying her homemade banana pudding might make you gag at the thought of ever having the boxed stuff again.  :)  The title is a bit deceiving, however.  The more accurate description of this recipe is actually “homemade vanilla pudding with bananas.”  There isn’t any fake banana flavoring in this pudding (thank goodness…we don’t want pudding that tastes like a banana Runt, do we?).   :)

You can, of course, make this in a large bowl and layer it (Nilla wafers, bananas, pudding, repeat), but I thought it would be fun to use these small Ball jars for individual portions.


Homemade Banana Pudding Recipe:

4 cups of milk
1 1/2 cups of sugar
2/3 cups of flour
1 teaspoon vanilla extract
4 eggs
Dash of salt
Mini Nilla Wafers
Sliced Bananas
Ball Half Pint Wide-Mouth Jars


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1.  Mix all of the ingredients (except the Nilla wafers and bananas) together in a pot and cook over medium heat until thickened.  Stir continuously.  I mixed my eggs in a small bowl to make it easier to stir within the mixture.

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2.  Once the mixture has thickened to a pudding-like consistency, remove from heat.  Fill your sink with water, add some ice, and let it cool before layer it in your bowl/jar.

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3.  If using the jars to layer your pudding, put your mini Nilla wafers on the outside of the jar (they fit perfectly on the edges of this size jar).  Then add bananas and pudding.

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This recipe can also be used as the base of coconut cream pie.  Half the recipe, then mix in 1 cup of coconut at the end for your coconut filling.  Top with whipped cream and a little baked coconut.  :)

Yum!  Be sure to check out more of our family’s favorite recipes!  


Homemade Afterbite (anti-itch salve for mosquito bites)

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  I do not always remember to put mosquito repellent on the boys every time they step outside, so we inevitably have some mosquito bites around here.  After Bite has been a lifesaver this summer.  Unfortunately, however, I left ours at the lake on our recent trip and didn’t want to make a special trip to the store.  So we made our own homemade afterbite (based on the ingredients listed)! Much to my surprise, this stuff really does work!  It has been used and approved by everyone in the household as a remedy for helping to ease the irritating itch of a pesky mosquito bite.  :)   Here’s what you’ll need:  baking soda, tea tree oil, and water.   IMG 9150 300x450 Homemade Afterbite (anti itch salve for mosquito bites) IMG 9157 500x333 Homemade Afterbite (anti itch salve for mosquito bites)

 1.  Mix baking soda and water until it is the preferred consistency.  I used 5 tablespoons of baking soda and 2 tablespoons of water.

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2.  Add a few drops of tea tree oil to the mixture (I used 1/8 teaspoon and it is a little bit too strong).  Store in a closed container.

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 3.  Rub a little bit of the salve onto your child’s mosquito bites to help relieve the itch!


 And there you have it!  Be sure to check out our homemade mosquito spray as well!  


Green Smoothie Muffins

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Green Smoothies are all the rage right now.  But try as I might, I just don’t like smoothies…no matter what color they are.  :)  I recently had a whole bunch of extra spinach and three over ripe bananas that needed eaten that day or else it would all need to be tossed.  I ran across a recipe for Green Smoothie Muffins (original recipe found here) and decided to give it a shot.  They are delicious and sooooo moist!   They taste like a banana bread dessert…all while getting a good dose of spinach!

Everyone in our family loved them.  The recipe makes around 15-16 muffins and they were gone within a 48 hour time frame.  Little Brother ate at least four of them in one day (and that’s saying something because he is currently the pickiest eater in the world).

*Update*:  I made these with honey and coconut instead of the sugar and canola oil in an effort to make them even healthier.  They turned out great and were just a teensy bit less sweet than the original recipe.  Please see the substitutions in green below.


Recipe for Green Smoothie Muffins (printable recipe here)

3 ripe (or overripe) bananas
8 strawberries
2 cups of raw baby spinach, packed down as much as possible
1 1/2 cups King Arthur’s White Whole Wheat Flour
3/4 cups sugar (or 3/4 cup honey plus 1/4 cup extra flour)
1 egg
1/4 cup canola oil (or coconut oil)
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt

Makes 15-16 Muffins.  Approximately 140 calories per muffin.


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1.  Add your bananas to your food processor or blender.  I have the Ninja and love it.

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2.  Cut the stems off of the strawberries


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3.  Grab your spinach…Sam’s Club sells these giant tubs of spinach for cheap!


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4.  Pack the spinach into your measuring cup as much as possible.


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5.  Blend together.


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The boys loved helping with this step (even with his shirt on backwards).  :)


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 6.  In a mixing bowl, combine flour, sugar, egg, oil, baking soda, cinnamon, and salt.


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 7.  Mix together.  It should be coarse and crumbly at this point.



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8.  Add the fruit/veggie puree.


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 9.  Mix together well.



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10.  Line your muffin tin with cupcake liners (or grease if you don’t have any liners like me) and add the batter until it is about 2/3 full.   Bake at 350 degrees for 20 minutes, or until your toothpick comes out clean.



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Now go make some…you won’t be sorry!