Cleaning out the cupboards? Throw everything into this chili

Our friend Lisa recently had a party and served a really chunky, packed-full-of-goodies chili.
She was kind enough to share the recipe, which I tweaked based on what sounded good and what I had in the pantry.

Kitchen sink chili
1 pound ground turkey
1 chopped onion
4-5 cloves garlic, minced
2 cups celery
1 tablespoon dried oregano
15-ounce can tomato sauce
7-ounce can of chopped green chilies
2 15-ounce cans chopped stewed tomatoes
5 15-ounce cans of beans (I used one can each of pinto, black and cannellini beans and two cans kidney beans)
2 4-ounce cans of chopped mushrooms
1 package of taco seasoning
1 package of Hidden Valley Ranch Salad Dressing Mix
2 cups frozen white corn

Brown turkey until just slightly pink in a large soup pot. Add onion, garlic, celery and oregano and finish cooking the meat. Pour contents of cans, without draining any of them, into pot. Add taco seasoning and dressing mix. Allow to simmer, covered, at least 30 minutes, before serving.

Baked chicken won't keep you in the kitchen all night

Running after work has put a bit of a dent in my weeknight cooking. I’m pounding out anywhere from three to seven miles after work, smelling everyone else’s dinners as I run through the neighborhood, so by the time I get home I’m starving.

Not wanting to wait until midnight to eat, I’m trying to do a better job with planning for and preparing quick, not-too-complex meals.
Here’s something I put together on the fly the other day, using ingredients already in my fridge and cabinets.

Baked chicken with mushroom and chilies
Three chicken breasts, butterflied and separated
8 ounces brown mushrooms, quartered
7-ounce can Ortega diced green chilies
1 tablespoon dried oregano
1 cup chicken broth
Cooked white rice (I like about a cup per serving)

Preheat oven to 350 degrees. Place mushrooms in bottom of 9-by-13-inch glass baking dish, topping mushrooms with chicken breast pieces. Pour broth over chicken before adding chilies.
Bake, covered, for 30-40 minutes until chicken is cooked. Serve over scoop of rice, using spoon to add mushrooms and chilies to the dish.