Turkey and Vegetable Chili

Posted August 16, 2012 By janice Turkey and Vegetable Chili

I know it’s hot out but I wanted something hearty for dinner.  And I got some beautiful things in my box of vegetables this week from Farm Fresh To You.  So this is what I came up with.  Equally as good with ground sirloin too or turkey sausage!!

TURKEY AND VEGETABLE CHILI

1 lb. ground turkey
2 carrots, chopped
2 zucchinis, chopped
1 small onion, chopped
1 15 oz can fire-roasted diced tomatoes
chili powder, to taste (I used about 1 tablespoon)
1 T/serving lite string cheese, shredded (optional)
fat free sour cream

Brown onion and turkey for 8-10 minutes or until meat is fully cooked.  Add the rest of the ingredients down to the cheese, cover and simmer for 30 minutes.  Yup, that easy.  Season with salt and pepper and top with optional cheese or fat free sour cream.

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Pasta With Chicken, Garlic and Chili

Posted January 18, 2012 By Janice Pasta With Chicken, Garlic and Chili

Oh, I was really craving pasta last night.  And I was trying so hard to have a PP day.  So, here it is.   A completely satisfying pasta dish, with no vegetables!  I used to love this dish, all covered with Extra Virgin Olive Oil and massive amounts of garlic, Olio e Aglio.  Well, this wasn’t full of all those calories and was just as satisfying!  Buon Appetito!!

PASTA WITH CHICKEN, GARLIC AND CHILI

4 chicken tenders
1/4 t garlic powder
3 large garlic cloves, thinly sliced
red pepper flakes
cooking spray
1 7 oz package of Shirataki noodles, well rinsed and dried

Season chicken with garlic powder, salt and pepper. Place in hot skillet sprayed with a bit of cooking spray. Brown each side of the skillet for 2 minutes and turn down the heat. Add the garlic and brown it for 1 minute. Add the noodles and give them a good spray of cooking spray. Season them with salt and red pepper flakes. Continue to cook until chicken is fully cooked and noodles are warmed through, about 3 more minutes.

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Fire Roasted Beef and Bacon Chili

Posted January 7, 2012 By Janice Fire Roasted Beef and Bacon Chili

Well, I’ve been doing three days of Attack and I’m ready for some vegetables today. I made this smokey chili last night and I’m going to have it with some fresh bread today. Mmmmmmmm. Use whatever chili powder you have, I chose smoked paprika and ancho chili powder because they both complement the fire roasted tomatoes and the smokey bacon. You can use whatever you have in your cabinet but visit Penzeys.com if you really want to spice up your food. They have wonderful options and it makes cooking these dishes a lot more interesting! Have a great weekend!

FIRE ROASTED BEEF AND BACON CHILI

1/2 lb ground sirloin
two slices of turkey bacon
1 small onion, chopped
1 15 oz can fire roasted diced tomatoes
1 t smoked Spanish paprika
1/2 t ancho chili powder
1/2 can water
1 teaspoon cornstarch
salt and pepper

Saute the ground sirloin, onion and turkey bacon in a Dutch oven.  Once the meat is cooked, add the tomatoes and all the seasonings, along with a half can of water.  Let this simmer for about 20 minutes.  Sprinkle the cornstarch over the chili at the very end and let simmer for another 5 minutes and thicken a little.  Season with salt and pepper.

BACON OAT BRAN MUFFINS

8 T oat bran
8 T wheat bran
2 slices turkey bacon, chopped
2 eggs and 2 egg whites
2 T fat free cream cheese
2 T fat free cheddar, grated
2 T Greek yogurt
1/2 t minced onion
1/2 t garlic powder
1/2 t Spanish smoked paprika
1 t baking powder
1/4 t salt
1/4 t pepper

Mix all the wet ingredients together in one bowl.  Mix all the dry in another.  Fold the dry into the wet until mixed.  Divide the batter into 8 muffin tins, sprayed with a bit of cooking spray.  Bake at 350 for 16-18 minutes.

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