Turkey chili made with black beans and red pepper. (MAUREEN ZEBIAN/THE EPOCH TIMES)

Our family has recently made the switch from ground beef to ground turkey. During a recent trip to the grocery store, I noticed that ground turkey was half the price of ground beef.

I decided to give it a try, and our family loved the ground turkey. Honestly, you can’t even tell the difference in taste, and it is low fat. Here are some recipes our family has adapted to our tastes:

Turkey Chili

Makes 6 servings

1. 1 tablespoon vegetable oil
2. 1 medium onion, chopped
3. 1 medium red bell pepper, chopped
4. 2 celery stalks, thinly sliced
5. 1 pound ground turkey
6. 4 cloves of garlic, minced
7. 1–2 tablespoons chili powder
8. 1 (28-ounce) can of crushed tomatoes
9. 1 (15-ounce) can of black beans, drained
10. 1 teaspoon dried oregano
11. 1 can corn (optional)

In a large soup pan, cook onion, pepper, celery, and turkey in oil until turkey is cooked through. Add garlic and cook 1 minute. Add chili powder, tomatoes, beans, and oregano, and stir well.

Bring to a boil, reduce heat and simmer partially covered for 20 minutes, stirring occasionally. Add corn and simmer for 10 more minutes.

Turkey Lasagna

Makes 8 servings

1. 1 tablespoon vegetable oil
2. 1 pound ground turkey
3. 1 clove garlic, chopped
4. 1 cup onions, chopped
5. 1 (14 1/2-ounce) can tomatoes, chopped, reserve liquid
6. 1 (6-ounce) can tomato paste
7. 2 1/2 teaspoons Italian seasoning
8. 8 uncooked lasagna noodles
9. 1 (12-ounce) carton of cottage or ricotta cheese
10. 3 cups mozzarella cheese, shredded

In a large skillet, cook onion, garlic, and turkey in oil until turkey is cooked through. Add tomatoes with liquid, tomato paste, and Italian seasoning. Bring to a boil, reduce heat and simmer for 20 minutes, stirring occasionally.

Cook lasagna noodles according to directions on package.

Lightly grease 13x9x2-inch baking dish. Spoon 1/3 sauce in the bottom of the baking dish. Top with 4 lasagna noodles. Spoon cottage or ricotta cheese over noodles. Sprinkle 2 cups mozzarella cheese on top of cottage cheese. Spoon 1/3 sauce over cheese, top with remaining noodles, and then spoon remaining sauce over noodles. Top with remaining mozzarella cheese. Bake at 350 degrees F for 30 to 40 minutes.