Fiber Filling Foods Friend Makin' Mondays Recipes

Friend Makin’ Mondays: Recipe Exchange

Last week I experimented in the kitchen, and the results were fantastic.  I made stuffed peppers, roasted vegetables and tried a new chili recipe (courtesy of Whole Foods) which prompted this week’s topic!  If you know me, you know I love Fall.  You may also know that the cooler weather makes me want to spend time in the kitchen which is great for my weight-loss efforts so check out this week’s topic…

If you’ve taken part in FMM then you know the rules. If you’re new, please take a moment to answer this week’s question on your own blog then add your link in the comments section here at: so we can all see your FMM questions and answers. Please invite your blog readers to add their links here too so everyone has to opportunity to be seen. The idea is to connect with other awesome bloggers so take a moment to post your own FMM post and comment on a couple of other posts. Now it’s time for this week’s topic!

FMM: Recipe Exchange

Let’s share one or two of our favorite Fall recipes this week!  It’s always fun to mix things up in the kitchen! 


Turkey Pumpkin Chili

Photo Credit: Whole Foods

This recipe has quickly become one of my favorites because it’s easy and delicious! And though I typically only cook one one, I can easily freeze the rest to have a healthy and satisfying meal for lunch or dinner even when I’m in a rush.

Serves 6


2 tablespoons extra-virgin olive oil
1 small yellow onion, chopped
1 green bell pepper, cored, seeded and chopped
2 jalapeños, seeded and finely chopped
2 cloves garlic, finely chopped
1 pound ground white or dark meat turkey
1 (14.5-ounce) can diced tomatoes, with their liquid
1 (15-ounce) can pumpkin purée
1 cup water
1 tablespoon chili powder
1 teaspoon ground cumin
Salt and pepper to taste
1 (15-ounce) can kidney beans, rinsed and drained


Heat oil in a large pot over medium high heat. Add onion, bell pepper, jalapeños and garlic and cook, stirring frequently, until tender, about 5 minutes. Add turkey and cook until browned. Add tomatoes, pumpkin, water, chili powder, cumin, salt and pepper and bring to a boil. Reduce heat to medium low and add beans. Cover and simmer, stirring occasionally, for 30 minutes more. Ladle chili into bowls and serve.


Per serving: 280 calories (110 from fat), 13g total fat, 2.5g saturated fat, 55mg cholesterol, 580mg sodium, 23g total carbohydrate (8g dietary fiber, 7g sugar), 20g protein

Now it’s your turn to share one of your favorites! Don’t forget to come back and link up in the comments! Happy Monday!

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  • Reply
    October 24, 2011 at 12:43 am

    Wow, what a nice surprise! I was just doing some Sunday blog reading and you’ve got this posted already. I cannot wait to check these recipes out!! Thanks so much for doing this. I’m doing to try making this chili this week since I’m still home and have time.

    • Reply
      October 24, 2011 at 2:02 pm

      It was easy and delicious! 🙂 Let me know what you think when you try it! 🙂

  • Reply
    October 24, 2011 at 4:10 am

    Recipe exchange — great idea 🙂

    My favorite recipe is already up on my blog. I’m absolutely in love with this salad:

    Plus a few others that are regulars in my house 🙂

    All pix are mine 🙂

    • Reply
      October 24, 2011 at 2:06 pm

      I wish I had a plate of your quinoa for dinner tonight! Of course, lunch would work too. 😉

      • Reply
        October 24, 2011 at 4:13 pm

        Your Welcome Back salad looks delish!!

  • Reply
    October 24, 2011 at 5:40 am

    Your turkey pumpkin chili sounds so good! I love pumpkin, and it is definitely a fall food. 🙂

    Looking forward to seeing some other good recipe ideas – I’m always looking for new things.

    My contribution is pumpkin muffins!

    • Reply
      October 24, 2011 at 2:07 pm

      I made pumpkin bread yesterday, and it was delish! I love pumpkin muffins too. Yum!

  • Reply
    October 24, 2011 at 10:05 am


    Here’s my contribution. Morning Glory Muffins. One of my favorites.

    • Reply
      October 24, 2011 at 2:16 pm

      Those muffins sound delicious. I’m going to try them in the next few weeks..

  • Reply
    October 24, 2011 at 11:08 am

    That recipe sounds delicious! I must try it!

    Here is my recipe for the day. I blogged about my weekend of cooking.

    • Reply
      October 24, 2011 at 2:17 pm

      I love that you cooked a lot over the weekend…It’s smart and makes it easy to enjoy the food we already have. I think I’ll follow your lead this week.

      • Reply
        October 24, 2011 at 4:37 pm

        I have to be in the mood to do this because it takes so much time, but honestly, it’s what really works!

  • Reply
    October 24, 2011 at 11:42 am

    Ok, so I’m not going to write a separate entry on my blog about a new recipe for FMM, but I will link to my recipe section. My New Year’s Resolution this year was to try one new healthy recipe a week and blog about it. I currently need to write post number 43, but this is a crazy late night week so I don’t know when that will happen. The recipe was deliciousness though so stay tuned.

    • Reply
      October 24, 2011 at 2:23 pm

      I love that you’re posting a new recipe every week! What a great idea! =)

  • Reply
    October 24, 2011 at 1:02 pm

    It’s a good thing I’m not going grocery shopping til tomorrow! Lots of new ideas!

    • Reply
      October 24, 2011 at 2:23 pm

      I know! I was just at the store, but it looks like I’ll be picking up some extra things on my next trip! 🙂

  • Reply
    October 24, 2011 at 3:03 pm

    What an awesome idea! I can’t wait to see what other posted 🙂

  • Reply
    October 24, 2011 at 4:02 pm

    I love this post!! I’m so happy that you’re doing a recipe exchange because I love to cook, and I’m always on the lookout for new and interesting, healthy meals.

    Here’s my contribution, Michigan Rainstorm-Inspired Soup:

    • Reply
      October 24, 2011 at 4:03 pm

      I forgot to say that I’m definitely putting the pumpkin chili on my menu once our weather gets a bit cooler (it’s 77 here today).

  • Reply
    October 24, 2011 at 5:34 pm

    Mine’s up!

    I generally love anything pumpkin, but pumpkin chili sounds interesting. I may have to try it!

  • Reply
    October 10, 2012 at 10:39 am

    Hi Kenlie we met at the WW meeting last week. I don’ thave a recipe but i get lots of ideas from they have the ppv value already calculated and lots of good seasonal choices.

  • Reply
    October 10, 2012 at 10:44 am

    well scratch that i see you have that link!

  • Reply
    April 2, 2013 at 12:31 am
    havent tried it yet but sounds yummy when i go shoppin in the mornin (wed is my grocery trip for the week) i’m gonna get what i need and do this!
    Salmon Glazed with Honey and Mustard
    Gourmet | November 2008

    by Lillian Chou

    recipe reviews (39) wine pairings my notes find out more user rating
    94% would make it again

    user rating:
    Salmon Glazed with Honey and Mustard 4 forks
    rate this recipe review this recipe
    at a glance
    main ingredients
    Honey, Mustard, Salmon

    Quick & Easy, Entertaining

    dietary considerations

    Low Cal, Healthy

    appears in this menu
    Lovely Dinner at Home

    cooks’ tools
    conversion chart technique videos
    yield: Makes 4 servings

    active time: 10 min

    total time: 25 min

    Cooking a large piece of salmon fillet couldn’t be easier and helps ensure that the fish stays flaky and moist. The crushed caraway seeds in the… more ›

    1 1/2 pound salmon fillet with skin (1 1/4 to 1 1/2 inches thick)
    1 garlic clove
    3 tablespoons grainy Dijon mustard
    2 tablespoons mild honey
    1/2 teaspoon cider vinegar
    1/2 teaspoon caraway seeds, crushed
    print a shopping list for this recipe view wine pairings
    add ingredients to shopping list

    PreparationPreheat broiler. Line rack of a broiler pan with foil and lightly coat with oil.

    Pat salmon dry and put, skin side down, on pan. Season with 1/2 teaspoon salt.

    Mince and mash garlic to a paste with a pinch of salt, then stir together with mustard, honey, vinegar, caraway seeds, and 1/4 teaspoon pepper.

    Spread mustard mixture evenly on top of salmon, then broil 5 to 6 inches from heat until just cooked through, 12 to 15 minutes.

    Transfer salmon to a platter with 2 large spatulas.

    Serve with:
    nutty brown rice

    add your own note

    Nutritional InformationPer serving: 283 calories, 11 g fat (2 g saturated), 92 mg cholesterol, 635 mg sodium, 9 g carbohydrates, 0 g fiber, 33 g protein

    Read More

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