Adelee's Cincinnati Turkey Chili

1 tablespoon olive oil                                                       ½ teaspoon pepper

½ cup white onion, diced                                                 ¼ teaspoon oregano

¼ cup mild Anaheim chili, diced                                       2 teaspoons honey

½ teaspoon salt                                                               15 oz crushed tomatoes

½ teaspoon garlic powder                                                8 oz tomato sauce

1 tablespoon chili powder                                                ½ cup Adelee’s spicy bean dip

½ tsp ground cinnamon                                                   15 oz black beans-rinsed (optional)

1 tablespoon unsweetened cocoa powder                       1 pound ground turkey

1. In large saucepan, heat the oil over medium heat. Cook onion and Anaheim chili 4 to 6 min or until soft, stirring occasionally.

2. Increase heat and add ground turkey, cook until browned.

3. Combine all the dry ingredients together and sprinkle over the browned turkey mixture. Stir until the meat mixture is     coated.

4. Add crushed tomatoes, tomato sauce and honey. Bring to boil then reduce heat to simmer.

5. Add bean dip and simmer for 20 minutes.

6. If desired add black beans cook until beans are heated.

7. Serve and enjoy!

Mini Tacos!

Mini Tacos

What makes these mini tacos mouthwatering?  Adelee’s Spicy Bean Dip! Our bean dip is made from fresh pinto beans not canned (healthy, healthy) then we add spicy goodness and a kiss of sour cream and cheese.

What you will need:

1 package of Adelee’s Spicy Bean Dip,

1 bag Tostito Scoops,

shredded cheddar cheese

pico de gallo.

Directions: Heat Adelee’s Bean Dip according to package directions.

Set mini taco shells on baking sheet and fill with heated dip.

Sprinkle with shredded cheese and bake in oven just until cheese is melted.

Remove from oven and let cool slightly. Top with pico de gallo. Garnish with red pepper strips if desired.

Enjoy!

Easy 123 Appetizer!

1. Fill Tostito chip with Adelee’s bean dip
2  Top with guacamole
3. Top with shredded cheese
Easy, Quick, Awesome

WRAPS!

Did you know oregano is an important culinary and medicinal herb?

Oregano is rich in fiber, iron, manganese, vitamin E, iron, and calcium. Try sprinkling oregano on an Adelee’s lettuce wrap. Easy 1, 2, 3 meal.

All you need is Lettuce, Adelee’s spicy bean dip, tomato, avocado, cheese, and oregano. Place bean dip, avocado slices, tomato slices, grated cheese and sprinkle with oregano.

A healthy lifestyle simple and easy. Happy, Healthy and Naturally feeling good. That’s the penguin way!

Baked Taquitos !

Ingredients

1 package corn tortillas

1 package Adelee’s bean dip

Garlic salt

Serve with your choice of sour cream, salsa or guacamole.

Directions:

Preheat oven to 375 degrees. Line a baking sheet with foil and lightly brush with olive oil. Set aside.

Soften the corn tortillas by placing each tortilla in a lightly oiled heated frypan.

Heat for about 10-20 seconds on each side until tortillas are soft to roll.

Remove from pan and allow to cool slightly.

Place 1 heaping tablespoons of Adelee’s spicy bean dip on one side of the corn tortilla.

Roll tightly into a tube-like shape then place the taquito with the seam side down on the prepared baking sheet.

Brush each taquito with olive oil and sprinkle lightly with garlic salt.

Bake for 10-15 minutes or until the tortillas are crisp.