Recipe: Healthy Turkey Chili

A week or so ago, it got cold in New Orleans…for two days. However, those crisp days made me crave something warm so I tried a new turkey chili recipe that I LOVED. I had to modify the original version because it had a LOT of heat in it, but this version was perfect — still some spice, but my mouth wasn’t on fire. Enjoy!

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Turkey Chili (8 servings)
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Ingredients

-2 lbs 99% fat-free ground turkey

-1 yellow onion, chopped

-5 cloves garlic, minced

-1 Tbsp olive oil

-1 (28 oz) can crushed tomatoes, no-salt added

-1 (15 oz) can petite diced tomatoes, no-salt added

-3 Tbsp tomato paste

-1/2 tsp. hot sauce (I used Crystal)

-1 (15 oz) can kidney beans, no-salt added, drained and rinsed

-1 red bell pepper, chopped

-1 green bell pepper, chopped

-1 jalapeno, chopped

-1 1/2 tsp. sea salt

-Pinch of pepper

-1 packet Stevia

-2 Tbsp chili powder

-2 tsp. oregano

-1/8 tsp. cayenne pepper (I used about 1/16 tsp.)

-1/8 cup of shredded cheese (I always look for the cheddar made with skim or 2% milk)

Instructions

1-Drizzle olive oil in a large suacepan. Saute onion and garlic until fragrant, about 3 minutes. Add ground turkey and cook until crumbled and brown, draining excess liquid as necessary.

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2-Move the onion, garlic and turkey mixture into a large pot. all the rest of the ingredients and cook on medium/low heat for about an hour.

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3-Sprinkle with 1/8 cup of cheese before serving.

Have a great day!

-Lindsey

Recipe: BEST Belgian Waffles EVER

There is no better meal than breakfast. It’s the best…THE BEST! A few years ago, I received a Belgian waffle maker as a gift. Had I ever made them before? No. But, when my cousin and his wife (Thanks, Peter and Judy!) were kind enough to gift us with one, I knew I had to learn. For reference — I have the VillaWare UNO Belgian waffle maker, but I couldn’t find it anywhere online. This one, also by VillaWare, got great reviews.

I tried a few recipes and I then stumbled across Emeril Lagasse’s Belgian waffle recipe. I was a little intimidated — it seemed like a lot of steps — especially for breakfast. When it got rave reviews from my SO, I knew we had found a keeper! Note: the only thing I do differently is shake some powdered sugar over the top before serving.

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I am so hungry just looking at this photo!

Classic Belgian Waffle Recipe

Instructions:

2 cups cake flour

2 teaspoons baking powder

1/2 teaspoon salt

4 large eggs, separated

2 tablespoons sugar

1/2 teaspoon vanilla extract

4 tablespoons unsalted butter, melted

2 cups milk

Non-stick cooking spray

Powdered sugar

Directions:

1- Preheat the waffle iron according to the manufacturer’s instructions.

2- In 1 medium bowl sift together flour, baking powder, and salt. Set aside.

3- In a second bowl use the wooden spoon to beat together the egg yolks and sugar until sugar is completely dissolved and eggs have turned a pale yellow.

4- Add the vanilla extract, melted butter, and milk to the eggs and whisk to combine.

5- Combine the egg-milk mixture with the flour mixture and whisk just until blended. Do not over mix. 6- In third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute.

7- Using the rubber spatula, gently fold the egg whites into the waffle batter. Do not overmix!

8- Coat the waffle iron with non-stick cooking spray and pour enough batter in iron to just cover waffle grid.

9- Close and cook as per manufacturer’s instructions until golden brown, about 2 to 3 minutes.

10- Sprinkle with powdered sugar and garnish with fresh fruit, if you wish, and serve!

My SO doesn’t like syrup (I don’t get it…), so he just eats his waffles with butter and he absolutely loves this recipe, which is always a win. Don’t be intimidated — the prep will take you 10 minutes (max) and is so easy!

What’s your go-to breakfast recipe on the weekend?

Have a great day!

-Lindsey

Recipe: Black Bean & Spinach Enchiladas

Today I’m sharing a great vegetarian recipe – black bean and spinach enchiladas. One of my girlfriends, Jenn, LOVES this recipe, so it always reminds me of her. I first saw it on The Garden Grazer and was intimidated by making enchilada sauce, but it’s super easy. Enjoy this delicious recipe (and please excuse the terrible picture)– I pair it with this Cilantro Lime Basmati Rice recipe.

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Ingredients
{For the sauce}
3 cups organic low sodium vegetable broth
1/4 cup tomato paste
1/4 cup all purpose flour (or gluten-free flour)
2 Tbsp. olive oil
2 tsp. cumin
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. chili powder
Salt/pepper

{For the enchiladas}
15 oz. can black beans, rinsed and drained
1 1/2 cups corn (I used frozen, thawed)
6 oz. fresh baby spinach
6 green onions, thinly sliced
1/3 cup cilantro, chopped
2 tsp. cumin
2 1/2 cups shredded 3 cheese blend (or pepper jack, etc.)
8 large flour tortillas

Directions

{For the sauce}

1- In a saucepan, heat olive oil over medium heat.

2- Add tomato paste, flour, 2 tsp. cumin, garlic powder, onion powder, and chili powder. Cook 1 minute, whisking.

3- Whisk in broth, bring to a boil.

4- Reduce to simmer, and cook until slightly thickened about 8 minutes.

5- Salt/pepper to taste, and set aside.
{For the enchiladas}

1- Saute the spinach in olive oil over medium heat for 1-2 minutes until slightly wilted.

2- In a large bowl, combine beans, 2 cups cheese, spinach, corn, green onions, 2 tsp. cumin, and cilantro.

3- Preheat oven to 375. Lightly spray a 9×13 inch baking dish, and pour a small amount of the sauce to coat the bottom.

4- Generously fill tortillas with mixture, roll up tightly with ends tucked in, and place seam side down in dish.

5- Pour remaining sauce over the enchiladas, coating evenly. Sprinkle 1 cup cheese on top.

6- Bake about 20 minutes, and garnish with cilantro and/or green onions.

Hope you enjoy this recipe! Have a great day!

-Lindsey

Recipe: Cumin-spiced Chickpeas and Carrots

Today I’m sharing one of my favorite vegetarian recipes ever. I found it a few years ago when I was trying to eat less meat. Hope you like it!

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Cumin-spiced Chickpeas and Carrots

Adapted from MyRecipes.com. Serves 4.

Ingredients:

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1/2 cup organic vegetable broth

1 tablespoon grated lemon rind

3 tablespoons fresh lemon juice

1 tablespoon tomato paste

2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained

3 tablespoons canola oil, divided

1 cup chopped red bell pepper

1 cup julienne-cut carrots

1 teaspoon cumin

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon ground allspice

1/8 teaspoon cayenne pepper

6 garlic cloves, minced

4 cups warm cooked couscous (you can use any grain!)

1/2 cup cilantro leaves

Instructions:

1-Prep all ingredients in prep bowls; combine the first 4 ingredients, stirring with a whisk.

2-Dry chickpeas thoroughly in a single layer on paper towels; this is when I usually put my couscous on so it’s done around the same time.

3-Heat 2 tablespoons oil in a large skillet over high heat, and swirl to coat. Add chickpeas to pan, and stir-fry for 3 minutes or until lightly browned. Remove chickpeas from pan with a slotted spoon; wipe pan clean with a paper towel.

4-Add the remaining 1 tablespoon oil to pan, and swirl to coat. Add bell pepper and carrots to pan, and stir-fry for 2 minutes or until vegetables are slightly tender.

5-Add cumin and the next 5 ingredients (through garlic) to pan, and stir-fry for 30 seconds.

6-Add reserved broth mixture and chickpeas. Bring to a boil, and remove from heat.

7-Serve over couscous, and top with cilantro. Serve with lemon wedges, if desired.

A few notes:

-It’s got a little bit of spiciness to it if you follow the recipe exactly, so if you want to tone it down, use less cumin and cayenne pepper.

-I used my spiralizer instead of julienning the carrots. SO. EASY.

-Whenever I buy a new container of vegetable brother, I freeze it in ice cube trays for future use. Saves a ton of money — rarely do I use a full container of broth for a recipe.

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I made this recipe on Monday and it’s been my dinner for the last three nights. For the servings that I refrigerated, I didn’t add the cilantro until after it was reheated and I was about to eat.

What are your go-to meatless recipes?

Have a great week — it’s almost the weekend!

-Lindsey

Recipe: Stir Fry Noodles…ZOODLES!

Today’s post allowed me to use a really fun kitchen gadget (fun in the kitchen is relative, right?!) that I received as a gift last year (Thanks, Mom!), is healthy AND the ingredients were very inexpensive!

I LOVE pasta, but, obviously, you can’t eat pasta every day. When I started reading about turning veggies into pasta, I had to jump on the bandwagon. I’ve been a veggie person all my life, so I was pretty excited to try this recipe: Stir Fry Noodles made from zucchini.

Stir Fry Zucchini Noodles (Zoodles!)

Adapted from this recipe by Katerina of Diethood.
Serves: Serves 4
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Ignore the green beans…brain cramp!
Ingredients
  • 2 tablespoons vegetable oil
  • 2 yellow onions, spiralized (I only used a little over one onion’s worth after I spiralized the onions; in the spiralizer, I used the larger ‘pasta’ blade)
  • 4 small zucchini, spiralized (I used the smallest ‘pasta’ blade; may try the bigger one next time)
  • 1 tablespoon low sodium soy sauce
  • 2 tablespoons low sodium teriyaki sauce
  • 1 tablespoon sesame seeds
  • Mushrooms (I added about 1 1/2 cups)
  • Sugar snap peas (meant to buy these and I picked up green beans – I was too busy listening to the Pelicans game on my phone and wasn’t paying attention…clearly!)

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OODLES OF ZOODLES!

Instructions

  1. Heat oil in a wok over medium heat.
  2. Add mushrooms and sauté for about 3 minutes
  3. Add onions and cook for 4 to 5 minutes, or until translucent and tender.DSC_0019
  4. Stir in zucchini and continue to cook for 2 minutes.DSC_0021
  5. Add soy sauce, teriyaki sauce and sesame seeds; mix and continue to cook for 5 minutes, or until zucchini is tender.DSC_0022
  6. Remove from heat.
  7. Serve.
A few notes:
-I was pleasantly surprised at the easy of using the spiraler. It didn’t take long AT all.
-Feel free to add more veggies! Mushrooms and my would-be snap peas were just a thought. The possibilities are endless!
-ALL of the ingredients (with the exception of vegetable oil) for this cost about $22. That included the teriyaki and soy sauce, as well as the sesame seeds (which were about $7); this meal is inexpensive, healthy and delicious!
Hope you enjoy — I can’t wait to do some more cooking with the spiraler — after reading the little booklet, you can spiral anything! Ha ha!
Have a great day!
-Lindsey