plus size small cup

TURKEY SWEET POTATO CHILI

This Turkey Sweet Potato Chili sounds amazing! The combination of lean ground turkey, sweet potatoes, and black beans makes it a nutritious powerhouse, while also being comforting and satisfying. Plus, the fact that it’s a one-pot meal means less cleanup and more time to enjoy the cozy flavors. I love that it can be prepared quickly and frozen for later—perfect for busy weeks ahead. Would you like a recipe suggestion to go along with this description, or perhaps any tweaks to make it your own?

INGREDIENTS 

  • 2 tbsp avocado oil
  • 1 small white onion, finely diced
  • 3 garlic cloves, minced
  • 1 lb ground turkey
  • 1 lb sweet potatoes, peeled and cut into ½-inch cubes
  • 2 (15 oz) cans crushed tomatoes
  • 1 cup chicken broth
  • 2 tbsp chili powder
  • 2 tsp cumin
  • 1 tsp paprika
  • ⅛ tsp cinnamon
  • ⅛ tsp cayenne pepper (optional)
  • 2 tsp salt
  • ¾ tsp black pepper
  • 1 (15.25 oz) can corn, drained
  • 1 (15.5 oz) can black beans, drained and rinsed
  • Sour cream (optional)
  • Fresh cilantro, finely chopped (optional)

INSTRUCTIONS

  • Heat the avocado oil in a large Dutch oven over medium heat. Add the diced onion and cook for 2-3 minutes, until soft. Add the minced garlic and cook for another 30 seconds, until fragrant.
  • Push the onions and garlic to one side, then add the ground turkey. Cook for 7-8 minutes, breaking it apart, until browned and cooked through. Stir in the sweet potatoes and cook for an additional 2 minutes.
  • Add the crushed tomatoes, chicken broth, chili powder, cumin, paprika, cinnamon, cayenne (if using), salt, and black pepper. Stir well and bring to a boil. Once boiling, reduce the heat to medium-low, cover, and simmer for 30 minutes.
  • Stir in the corn and black beans. Cover again and simmer for an additional 10-15 minutes, or until the sweet potatoes are fork-tender. For a thicker chili, use a potato masher to mash some of the sweet potatoes.
  • Serve with a dollop of sour cream and a sprinkle of fresh cilantro, if desired.

FLUFFERNUTTER COOKIES

These Fluffernutter Cookies sound absolutely delightful! The combination of peanut butter and marshmallow fluff with a crackly, sparkly top must create such a fun and indulgent texture. It’s a great twist on the classic fluffernutter sandwich, bringing that same sweet, nostalgic flavor into a chewy cookie form. Would you like to share the recipe, or are you looking for tips on how to make them even better?

INGREDIENTS

  • 1 ¾ cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt
  • ½ cup Creamy Peanut Butter
  • ½ cup Unsalted Butter (room temperature)
  • ½ cup Granulated Sugar (plus additional ¼ cup for coating)
  • ½ cup Light Brown Sugar
  • 1 Large Egg
  • 1 teaspoon Vanilla Extract
  • 1 cup Marshmallow Fluff (or 5-6 mini marshmallows)

INSTRUCTIONS

  • Preheat the oven: Adjust your oven rack to just above the center. Preheat the oven to 350ºF and line two baking sheets with parchment paper. Set them aside.
  • Prepare dry ingredients: In a small bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
  • Make cookie dough: In a mixing bowl, beat together the peanut butter and unsalted butter until combined. Add the granulated sugar and brown sugar, mixing until smooth.
  • Add egg and vanilla: Beat in the egg and vanilla extract until fully incorporated.
  • Combine with dry ingredients: Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  • Shape cookies: Using a 2-tablespoon cookie scoop, form dough balls and place them onto the prepared baking sheets. Flatten each ball into a disc about 3 inches in diameter.
  • Add marshmallow fluff: Scoop about 1 tablespoon of marshmallow fluff (or 5-6 mini marshmallows) and place it in the center of each dough disc. Carefully fold the dough around the marshmallow fluff, forming a ball.
  • Coat with sugar: Roll each dough ball in the remaining granulated sugar, then place them back onto the baking sheets.
  • Bake: Bake for 10-12 minutes, until golden and slightly cracked. If you’d like smaller, thicker cookies, use a large round cookie cutter to reshape them immediately after baking.
  • Cool: Let the cookies cool on the baking sheets for 5-10 minutes before transferring them to a cooling rack to cool completely.

STORAGE

  • Store the cookies in a sealed container at room temperature for up to 5 days.
  • Alternatively, freeze them for up to 3 months. Allow to thaw at room temperature for 1-3 hours.

RECIPE NOTES

  • Marshmallow fluff (also called marshmallow creme) can be substituted with mini marshmallows.
  • Scooping and flattening the dough before adding the marshmallow fluff helps in shaping the cookies.
  • Rolling the dough in sugar before baking is optional but adds a delightful crunch.
  • The cookies will spread while baking, but you can reshape them using a cookie cutter right after baking if desired.