Ground Turkey Chili

I believe I mentioned a few weeks ago trying to pay a little more attention to what I was eating. Well it has been a pretty slow process for me. I refuse to eat something healthy that I can’t stand the taste of just because it’s healthier. In the same breath I have definitely gone the other way and also refuse to waste calories on something that isn’t worth it.  I’ve spit out gum, candy and baked goods  and deemed them not calorie worthy.
IMG_5419So this last week I bought extra lean ground turkey and some ground chicken with absolutely no idea what to do with them, but I knew they were better for me than my lovely Ribeye that I cooked last week wink wink.
IMG_5412So I set myself a task of turning 94% lean ground turkey into something delicious. Or at the very least something I could eat and not throw away. It was surprisingly easy; a few pantry items and some spices I made a wonderful Ground Turkey Chili. I had intended to take one of the cans of beans and smash them to thicken the stew but I forgot and just added it but the next time I might, just to make it a little thicker, though totally not necessary.
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Ground Turkey Chili
1 lb ground turkey
Swirl or two extra virgin olive oil
1 10 oz can rotel
1 15.8 oz great northern beans
1 16 oz can pinto beans
1 15 oz can white hominy
1 32 oz low sodium chicken broth – or homemade
1 large onion diced
3 cloves garlic, chopped
3 small bulbs shallots diced
1 medium green pepper seeded & chopped – I added this because I needed to use it up
1 teaspoon cumin
1 tablespoon Kosher salt
1 teaspoon black pepper
Handful fresh spinach leaves – I added this also to use it up
3-4 drops of sriracha hot chili sauce – to taste
IMG_5415It’s best to take everything out and put it on the counter and chop all the vegetables.
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In a dutch oven or your favorite soup pot. Swirl a little oil in the bottom, add the onions, garlic, green pepper and shallots, sweat for a couple of minutes, add the turkey and brown. Add cumin, salt and pepper then the beans and hominy. Cover with broth and toss in a handful of the spinach. Finish off with some sriracha and taste for salt.

Tastes even better the next day; according to my husband!
IMG_5414I am going to try to start including this information with my recipes; I will do my best but forgive me if they all don’t include it

Serving size: 1 cup
Makes: approx. 12 cups
Calories: 206.53
Fat: 3.56 g
Carbs: 31.78 g
Protein: 13.77 g

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Crockpot Chicken Chili

The holiday season is upon us; which is quite apparent if you have ventured into pretty much ANY store. Just this last weekend there was Christmas music playing at my local craft store while I was picking up stuff for my Thanksgiving table centerpiece. Let the games begin!
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And just because you have a huge list of things to get done on the weekends doesn’t mean you can’t take a few simple ingredients; that you might already have on hand; throw it all in your slow cooker and have a warm satisfying meal at the end of the day. And probably a lunch during the week.

img_4700The last few weekends I have been spending a few hours in the kitchen preparing meals for the coming weeks lunch and or dinner. Make a roast for Sunday dinner and then a soup/stew for the following week. It’s like a win win. You are already chopping veggies, making a mess; or at least that is in my case. I swear I use pretty much every pot, pan and cutting board I own when I get going.
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Ingredients
Boneless skinless chicken breast
1 onion diced
2 cloves of garlic
2 cans of beans – great northern, navy pea beans, black beans Or any combination
1 can hominy
1 envelope taco seasoning
1 can chopped green chilis
1 can Rotel
1 can cream of chicken soup
Chicken broth

Directions
Place chicken in the bottom of the slow cooker
saute onions and garlic till they are soft
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Top with beans
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In a medium bowl combine taco seasoning, chilis, Rotel, soup and broth. Pour over beans
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Cover and cook on low for 8-10 hours
Before serving shred chicken to your liking.
Top with shredded cheese, sour cream and chives or green onions.