Happy Birthday Recipe Redux: Southwest Shepherd’s Pie

Do you remember what you liked to eat when you were five? 5Your food preferences have likely become wider and more sophisticated. Today, the Recipe Redux turns five, and yes,  there will be  an abundance of  healthy and delicious recipes posted on the 21st and 22nd.  However, this month’s theme is NOT food focused. Rather  we’re celebrating each other!  I think this underscores a major benefit of our community, going beyond posting a recipe to a blog by engaging with  fellow bloggers via comments, pinning,  tweeting and ALL THINGS shared.

Here’s our challenge: For ReDux’s birthday month, let’s celebrate each other! Pick a fellow ReDuxer, go to their blog and either make one of their recipes or create one of your own inspired by theirs. In your post, give your readers a little intro to this blogger, what you like about this blogger/their blog and either link to their recipe you made or share your brand new “inspired” creation.

Before I reveal my pick, I do want to give a shout out to the Recipe Redux founders Regan Jones (of  Healthy Aperture, Regan Miller Jones, Inc, RDs 4 Disclosure), Serena Ball and Deanna Segrave-Daly (both of Teaspoons of Communications). These ladies have blazed the  trail to promote healthy eating via social media platforms! Thank you for your vision, smarts and support.

Now, this Redux is a cake walk, except for this:  I have to pick  just one member!   The Recipe Redux  has a  myriad of talented bloggers (I think we are over 150 members strong). I could have chosen any one of them. So, how did I go about selecting just one? I tried to let the choice come to me spontaneouly. Here’s  what happened.  During June,  I’ve been honing my grilling skills; every night I’ve  been cooking outdoors.  But last Wednesday, storms wrecked havoc with my evening food prep ritual leaving me a bit  lost for what to make. I reached for my favorite go to recipes and  the result was this…IMG_4395

.. an instant reminder of how much I adore Sonali Ruder’s recipes! Head over to her blog, the foodie physician, and get the recipe for Southwest Shepherd’s Pie.    She takes this classic comfort food and makes it lighter without sacrificing flavor! It was a perfect meal for a wet and rainy weeknight. The recipe also appears in her book, Natural Pregnancy Cookbook. It’s just one of the many cookbooks she has penned. Her latest , Natural Baby Food,  has been the #1 hot new release in its category on Amazon! I love that all of her books include recipes the whole family can enjoy together.

Sonali describes herself as a physician, chef, recipe developer and board certified foodie! This combination  of talent gives her tremendous insight and I think it’s why she’s one savvy food blogger. I have just one question for Sonali, Where do you find the time? 

Please be sure to visit the links at the bottom of this post to see Who’s  inspiring Who! Happy Birthday  Recipe Redux! Wishing us many more to come!

Red Turkey Chili with Pasta and Cheddar

This thick red turkey chili is full of flavor and is the perfect accompaniment  to pasta topped with cheddar!
Red turkey chili with pasta and cheddarDisclosure: I am a member of the Cabot Cheese Board and  recieved free Cabot cheddar and Dreamfields Pasta  mentioned in this post. I was not expected to write a review. I was not compensated financially for my time. Opinions are my own.

Are you ready for some chili? What’s your favorite? I love a warm turkey chili, but I’m partial to white chili when I use poultry. Well, until this week, after a friend of mine shared this  culinary tip to deepen the color of ground turkey:  soy sauce. (It also adds a rich savory meaty flavor.)

This tip comes from a recipe printed in the Wilmington Star News, Game Day Turkey Chili.  In addition to  soy sauce, this chili is made with a few other ingredients lending a rich complex flavor, noteably, light beer and cocoa.  I made a batch  this week  with a few adaptations: adding more vegetables, tailoring the seasonings to my chili favorites, and serving it over Dreamfields Pasta topped  with Cabot’s Sharp Light Cheddar.

If you’ve never heard of Dreamfields Pasta your missing out on a good thing. Dreamfields helps you feel full longer with a balance of fibers and plant proteins. It contains prebiotic fiber which helps promote healthy digestion. Yet it has ALL the taste and texture of regular pasta!

For those of you who have been looking for  creamy, cheesy buttery flavor without the fat and calories, you need  Cabot’s Light Sharp Cheddar in  your life.  It boasts only 70 calories per ounce and 4.5 grams of  fat. It’s has a  smooth firm texture and is surprisingly savory. 

Go ahead, make a pot of this red turkey chili and serve it over Dreamfields spaghetti and top with Cabot’s Sharp Light Cheddar. Invite your friends to watch the Panthers and Broncos and  tell them to bring their BIG GAME appetites.
red turkey chili with pasta and cheddar

Red Turkey Chili With Pasta & Cheddar

by Diane Boyd

Prep Time: 15 minutes

Cook Time: 30 minutes

Ingredients (serves 10)

  • 2 teaspoons canola oil, divided
  • 1 pound lean ground turkey
  • 2 tablespoons soy sauce
  • 2 teaspoons smoked paprika
  • 1 cup sweet onion, chopped
  • 1/2 cup carrot, chopped
  • 1/2 cup celery , chopped
  • 1 red bell pepper, cored and chopped
  • 1 clove garlic, minced
  • 12 oz. light beer
  • 2 15-ounce cans black beans, drained and rinsed
  • 14 ounce low sodium tomato sauce
  • 2 14-ounce cans crushed tomatoes
  • 2 Tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon cocoa powder
  • 1 box Dreamfields spaghetti
  • 8 oz Cabot’s Sharp Light Cheddar, shredded
  • chopped scallions, for garnish


1. In a large pot over medium high heat, add 1 teaspoon oil. Add turkey and cook breaking it up, until cooked through, about 7 minutes.

2. Sprinkle turkey with soy sauce and smoked paprika. Mix until combined. Continue to cook until moisture is gone, about 3 minutes. Remove turkey from pot and set aside.

3. Add remaining oil to the pot over medium heat and add onion, carrot, celery, and red pepper. Cook until tender. Add garlic and cook 30 seconds more.

4. Increase heat to high and add beer to deglaze the pan, scraping the bottom to loosen any stuck bits. Reduce heat and simmer for 2 minutes. Return turkey to pan along with beans, tomato sauce, crushed tomato, chili powder, cumin, oregano and cocoa powder. simmer for 30 minutes.

5. Prepare pasta according to package directions.

6. Serve by spooning chili over pasta. Top with cheddar and garnish with scallions.

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