turkey chili

Spiciness is a huge calorie-burner, and combined with lean turkey, this turkey chili is a nice n healthy start to 2013. Super filling, but healthy at the same time, this chili is mostly a hands-off waiting game.

Ingredients (makes 6 servings):
2 tbs olive oil
1 onion, chopped
5 cloves garlic, minced
1/2 green onion, chopped
1/4 head of cauliflower, chopped
Salt & pepper
1 lb ground turkey
1 tbs chili powder
1 tsp red pepper flakes
2 tsp paprika
2 tsp cumin
1 tsp oregano
Salt & pepper
1 tbs hot chocolate mix
2 tsp Worcestershire sauce
14.5 oz can crushed tomatoes
8 oz tomato sauce
8 oz canned beans
1/3 cup beer

Directions:
1. In a large nonstick pot or french oven over medium heat, add olive oil, onion, garlic, green onion & cauliflower with a sprinkling of salt & pepper. Stir and let cook for 7 minutes, or until onion is translucent.
  

2. Add ground turkey, cover, and cook for an additional 9 minutes, until turkey is no longer pink.
 

 

3. Meanwhile prepare spice mix of chili powder, red pepper flakes, paprika, cumin, oregano, hot chocolate mix, and another sprinkling of salt & pepper. Pour into the pot, mix to coat.
 

 

 

4. Add Worcestershire sauce, crushed tomatoes, tomato sauce, canned beans, and beer. Partially cover and let simmer for 50 minutes, stirring occasionally.

 

5. Serve warm (but warning: this will be very hot when finished) with buttermilk cornbread!
 

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buttermilk cornbread

I could actually eat the whole pan of this buttermilk cornbread. This cornbread tastes exactly like my childhood-love, Corn Toasties! Mmmm toasties!

Ingredients (one 9x9 pan):
1 stick of butter
1/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 tsp baking soda
1 cup cornmeal
1 cup flour
1/2 tsp salt

Directions:
1. Preheat oven to 350F. Melt butter in a medium saucepan over med-low heat. Mix in sugar.
 

2. Whisk in 2 eggs quickly. Turn off heat.
 

3. Add in buttermilk & baking soda and mix.
 

4. Mix in cornmeal, flour, and salt.
 

5. Pour into a greased baking dish and pop in oven for 35 minutes.
 

6. Cornbread is done when crispy-browned on top & when you frankly just can't wait any longer! *Try not to eat the whole thing in one sitting*

 

 

 

 

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healthy 5-minute pizza

Pizza is a huge healthy-eating challenger. Oozey-gooey stringy cheese covering crispy bread topped with toasty toppings of choice...yes please. Next time you have a big pizza craving, make a healthy 5-minute pizza instead. This is hardly even a recipe, it's completely malleable to your cravings, and even better it is actually ready within 5 minutes. Talk about instant gratification!
 

Ingredients (for 4 mini pizzas):
2 whole wheat english muffins
4 tbs tomato sauce
1 tbs olive oil *optional: produces the greasy component*
1/3 cup shredded low-fat mozzarella
2 tbs shredded mixed cheeses (or just some cheddar)
1 tsp dried basil
1 tsp dried oregano
1 shallot, chopped (they're like mini onion rings!)

Directions:
1. Lightly toast english muffins. 

2. If making a white-pizza (with no sauce), drizzle olive oil on the bottom. Or add 1 tbs tomato sauce to each half. Top with a pinch of basil & oregano.
 

 

3. Top with cheeses & toppings of choice.
 

4. Pop in oven and broil for 2-3 minutes, until cheese is melted.
 

 

5. Enjoy warm with oozing cheese & all of the pizza flavor in a smaller personalized portion with a much healthier twist.

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easy vodka sauce

Vodka sauce is actually super simple, it is ready in about an hour with minimal effort, and can be spiced up with some add-ins. To make it more filling I added some chicken and peas, but you can add in anything really, from pancetta to mushrooms to anything you like in your pasta.
 

Ingredients (for 2):
3 shallots, minced
1/2 stick of butter
1/2 cup vodka
56 oz crushed tomatoes
2 cups heavy cream 
1/2 lb penne

Directions:
1. In a skillet over med heat, saute shallots in butter with a sprinkle of salt & pepper for 4 minutes or until soft and beginning to brown.
 

2. Add vodka and let simmer for 7 minutes, until almost all the way evaporated.
 

3. Add tomatoes, stir, cover & simmer for 30 minutes.
 

4. Uncover, stir, and add in heavy cream. Stir, cover, and let simmer for another 30 minutes.
 

5. At this time, prep any add-ins you may have. I chopped up some chicken, sauteed them with some tomatoes, and added in after the timer went off along with some steamed peas.
 

 

 

 

 

6. Cook pasta, reserve 1/4 cup of pasta-water, and add to pan.  Stir to coat & serve warm.
 

 

 

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simple weekend recap: edition 21

This weekend started early with this little blizzard you may have heard about...Nemo is it? After driving bans were lifted, Erin made her way to the dog park to enjoy the 2 feet of fluffy snow that was delivered...

...before heading home to sleep off all of that bounding through the snow, while Moose waited for more.

 

 

I made an easy vodka sauce with whole wheat penne, peas & chicken for a relaxing night in (recipe tomorrow)...

 

 

...and 5-minute light personal pizzas for lunch the next day ("recipe" this week).

 

 

Saturday night we braved the snowy roads to rejoin human civilization at Casa B.

 

 

 

 

 

Sunday was spent in relaxing with corned beef, potatoes, and cabbage and prepping & planning for the week ahead.

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