Here is the recipe I used and it is from Nancy Lopez LPGA World Hall of Famer.
Turkey Chili
1 tablespoon olive oil
1 cup chopped sweet onions
1 tablespoon minced garlic
1/4 cup chopped yellow bell peppers
1 pound ground turkey
1 (28-ounce) can crushed organic tomatoes, undrained
1 (16-ounce) can red kidney beans, drained and rinsed
1 tablespoon chili powder
1 tablespoon sugar
2 cups low-sodium chicken stock
1/2 teaspoon garlic powder
1 teaspoon hot sauce (recommended: Tabasco)
11/2 teaspoons sea salt
1 teaspoon dried basil
1/2 teaspoon dried oregano
In a large skillet, saute onions, garlic and bell peppers in olive oil over medium heat until onions are translucent. Add ground turkey and cook until browned.
Add remaining ingredients and stir well to combine. Reduce heat to low and simmer for 1 hour, stirring occasionally.
Here are some Peanut Butter Candy Bars that we are taking for dessert. 
The photo below is from the Betty Crocker website. I didn't want to cut into our bars to show you. 
Here is the recipe: 1 pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg
1 cup chocolate chips
1 cup butterscotch chips
1. Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
2. In large bowl, stir cookie mix, oil, water and egg until soft dough forms. Press into pan. Bake 15 to 18 minutes or until edges are light golden brown. Cool 10 minutes.
3. In small microwavable bowl, microwave chocolate chips and butterscotch chips on High 1 to 1 1/2 minutes or until melted. Spread evenly over base. Refrigerate 30 minutes or until set. For bars, cut into 9 rows by 4 rows.
Have a great Friday evening!
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