This WHITE TURKEY CHILI is soooo good!!! I cannot get enough of it!
To make 8 servings:
🥄 4 lb extra lean ground turkey
🥄 2 tsp garlic powder
🥄 3 cans white kidney beans
🥄 4 cloves garlic
🥄 2 yellow onions, diced
🥄 2 cans diced green chilies 🥄 1 tbsp cumin
🥄 1 tbsp oregano
🥄 1/2 tsp cayenne pepper
🥄 1 tsp salt
🥄 2 bay leaves
🥄 6 cups chicken stock
Cook the ground turkey with the garlic powder in a frying pan over medium heat, breaking up with a wooden spoon as the turkey cooks. (I did this in two batches). Drain excess fat from the pan and set the turkey aside.
Spray a large stock pot with non-stick cooking spray and sautee the onions and garlic. Once softened, add the beans, all of the spices, that chicken stock and the turkey you set aside.
Bring to a boil and then reduce to a low simmer for 1h.
To serve: top each serving of chili with a spoonful of Greek yogourt, a handful of cheddar cheese, a handful of crushed tortilla chips, some sliced green onions and some fresh cilantro.
Freezer Friendly
Faro, Pesto, Chicken & Broccoli
This dish is an oldie but a goodie…and apparently doesn’t photograph particularly well. Don’t let the lack of photogenic genes here put you off.
Farro, pesto, chicken and broccoli bowl. Quick, easy and oh so tasty. For those not familiar, farro is a whole grain with a nutty tasty and chewy consistency.
Cook chicken as you like (I like to grill mine on the BBQ).
Cook the farro according to package directions. I always use chicken broth instead of water for extra flavour.
To save time, I use frozen broccoli, so cook a bag or two of that.
Mix together a generous handful of diced chicken breast, a scoop of farro, a helping of broccoli and 2 tbsp pesto. Enjoy! 😋😋😋
Sweet Potato Turkey Chili
Sweet Potato Turkey Chili…super simple prep! Because #Vacation this week!
To make 6 servings:
🥄 2 medium yellow onions, diced
🥄 3 cloves garlic, diced
🥄 2 lb extra lean ground turkey
🥄 1 – 28 oz tin diced tomatoes
🥄 1 c chicken stock
🥄 4 small sweet potatoes, peeled and cubed
🥄 2 packets commercially prepared chili seasoning
Spray a large stock pot with non-stick spray and then sweat the onions and garlic over medium heat. Once softened, add the ground turkey and cook through, breaking up with a wooden spoon as the turkey cooks. Once the turkey is cooked, add the remaining ingredients and simmer over low heat for about an hour, or until the sweet potatoes are cooked through.
Top the chili with your favourite toppings..shredded cheddar, a scoop of plain Greek yogourt, some cilantro and green onion were my choices.
Usually I wouldn’t use chili seasoning, but vacation calls for keeping things simple. Same applies for #HolidayMadness
Shepherd’s Pie
To make 4 servings:
🥄 1 lb extra lean ground beef
🥄 1 onion, diced
🥄 2 cloves garlic, diced
🥄 1 c frozen peas
🥄 1 c cut frozen green beans
🥄 4 russet potatoes
🥄 4 tbsp butter
🥄 1/4c almond milk
Method:
1️⃣ Pan fry ground meat, drain
2️⃣ Sauté the onions and garlic to soften. You can spray the pan with a tiny bit of coconut oil spray to keep onions from burning
3️⃣ Once the onions are softened, add back the meat as well as your veggies. Tip – use frozen veggies to save time!
4️⃣ Heat through, and add a little Worcestershire sauce if desired.
5️⃣ Separately, peel and boil potatoes until fork tender, drain and mash well.
6️⃣ Add butter, salt and almond milk to your potatoes
7️⃣ Put the meat/veggie mixture into a dish, top with potatoes
8️⃣ Bake at 350 F for about 30 minutes or until the potatoes begin to crisp on top.
Zucchini Lasagna
Don’t let this photo fool you – zucchini lasagna is knock your socks off delicious.
Slice the zucchini on a mandolin to get it evenly and thinly cut. Sprinkle with salt and allow to sit on paper towel/clean tea towels for about 15 – 20 minutes to drain moisture. Pat dry.
Mix your favourite pasta sauce with cooked ground beef (I cooked mine with garlic, onion and Italian spices for extra flavour).
Layer as follows:
Pasta sauce
Zucchini
Ricotta
Shredded mozzerella
Repeat for 3 layers. As a final layer add pasta sauce topped with mozzerella.
Bake uncovered for 35 min at 350F
I used 3 medium zucchinis, 1 lb extra lean ground beef, 1-750ml jar pasta sauce, 1-475g tub ricotta and about 200g shredded mozzarella cheese to fill an 8 x 8 dish.
Cheesy Strawberry Toast
I’m loving this breakfast so much! So easy – but it keeps you covered on protein, fats and carbs!
Toast
Mascarpone cheese
Mashed strawberries
☀️ Have you tried @dimpfleimer power slices? This is basically protein that became bread…every dream come true! They’re the perfect toast base for this yummy delish brekkie!
🍓 Avoid sad winter strawberries! Use frozen ones (thawed) instead. They taste so much better in January then the grocery store fresh ones do!
Turkey and Brie Sandwich
Let’s talk turkey! At Christmas time I bought and extra turkey breast and stashed it in my freezer. This weekend I broke it out and cooked it in my pressure cooker (from frozen 🤩) to keep the turkey juicy and delicious! This would also be yummy with roasted chicken!
This week I’m going to be enjoying these turkey and Brie sandwiches for dinner a few nights.
I felt like this sammie needed something for some extra zing, so I made some homemade raspberry chia jam to spread on the toasted buns.
To make your own raspberry chia jam:
🥄 1 c frozen raspberries
🥄 2 tbsp chia seeds
🥄 1/3c water
Simmer over medium/low heat until the chia seeds have expanded and the mixture has thickened. Chill to thicken even further.