Turkey Chili

Alright guys, I attempted my first recipe video! I hope you liked it. There is some room for improvement for sure but I have to start somewhere, right?! 

Anyways, if you stumbled across this post, this is by far my most FAVORITE Chili recipe EVER. It is a modified version from a meal plan of a program I have done in the past and has become a staple in our house! 

This recipe makes 6 servings at 1 cup each however in the video, I made double, so 12 servings total at 1 cup each.  I prefer to double any recipe I can so that I can portion it out and put extras in the freezer for those busy weekdays or weeknights! Work smart, not hard! 

Turkey Chili

1 tsp. olive oil
1.5 lbs. raw 93% lean ground turkey
1/4 med onion, chopped (you can use one whole onion, we don't)
1 med green bell pepper, chopped
1 cloves garlic, finely chopped (you can use 3 cloves, again, we don't) 
1.5 tsp. ground cumin
1 Ttbsp chili powder
½ tsp. sea salt
¼ tsp. cayenne pepper (to taste; optional)
2 (15oz) cans black beans (or pinto beans) drained & rinsed (I prefer to use one of each)
1 (15oz) can all natural diced tomatoes, no sugar added (do not drain)
12 fresh cilantro sprigs, for garnish (optional)

• Heat oil in a large saucepan over medium-high heat, I prefer to use my dutch oven! 
• Add turkey, onion, bell peper and garlic; cook, stirring occasionally for 5 to 8 min or until turkey is no longer pink (this time will be longer if you doubled the meat) 
• Add cumin, chili powder, salt and cayenne pepper; cook, stirring constantly for 1 min.
• Add beans and tomatoes (with liquid). Bring to a boil. Reduce heat to low; gently boil, stirring occasionally, for 15 to 20 min, or until thickened.
• Serve warm, sprinkled w/ cilantro.

For my Fix family: 1/2 green container, ½ red container & 1 yellow container  

Recipe Modified from 21 Day Fix Extreme Eating Plan

Loaded Chicken Fajita Potato

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I am sitting here dreaming about my meals for the week and my grocery list magically putting itself together but since it isn't happening, I decided to casually avoid it by sharing a recipe! 

I love this southwest seasoning (listed below) and use it on EVERYTHING. Like seriously, everything.  So I really enjoy finding different uses for the meat that I make with the seasoning. 

This meal was a hit in my house...well, for me and my husband.  Kids = Pickiest eaters ever. 

Loaded Chicken Fajita Baked Potato

What you need:

2 Chicken Breasts
1 Green Bell Pepper Thinly Sliced
1/2 Red, Yellow & Orange Bell Pepper Thinly Sliced
1 Baked Potato (halved) 
Salsa (I prefer Trader Joe's Chunky or just Pace Chunky)
Reduced Fat Shredded Cheese
A little fresh guac (I make my own but those little packets of Wholly Guacamole work too)
Southwest Seasoning

Southwest Seasoning:

2 TBSP chili powder
4 tsp ground cumin
2 tsp coriander
1 tsp onion powder
1 tsp garlic powder
1 tsp dried oregno
1 tsp paprika
2 tsp sea salt

Mix seasonings together and put in a container, there should be some left after you season the chicken! I use this seasoning for taco meat, chicken, anything really!

1.     Make southwest seasoning as noted above. Set aside.

2.     Thinly slice peppers (feel free to add whatever fajita veggies you like, onions, tomatoes, etc.).  Place them in a Ziploc with 1-2tsp of seasoning (to your taste) and shake to coat.  Set aside.

3.     Take chicken breast and rub with about 1 TBSP of southwest seasoning.  I like to cover the chicken on both sides.  Again, you can use more or less, up to you!

4.     Place the chicken on the grill and cook until no longer pink or at a temp of 160.  Once the chicken is complete, I like to let it rest on a plate covered with foil for 5 minutes before cutting into thin slices.

5.     While grilling the chicken, grill your veggies too.  If they finish before your meat, just place them on a plate covered with foil.

6.     Bake your potato in the microwave (don’t forget to poke holes in it with a fork) anywhere from 6-10 minutes depending on the size of it. You can test it with a fork after 6 minutes to see if it is done.  I cooked our potato while our chicken rested.  It worked out perfectly.

To Assemble:

Slice potato in 1/2
Place potato on plate & top with fixings! Super easy!

Best Zoodle Recipe Ever!

Ok guys, I have tried a lot of zoodle recipes & this one takes the cake.  I am salivating just thinking about it! I mean I can't even describe how amazing this recipe was...but maybe if I tell you that we had it Friday night and it is already back on our menu for Monday, you will understand the importance of making this veggie dish stat! I found this recipe on the Beachbody Blog but modified a few ingredients to meet our needs since we aren't huge onion or garlic lovers. I know. I know. Just blame it on our acid reflux.

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Creamy Roasted Red Pepper Zoodles
2 servings

Ingredients:

3 tsp. olive oil, divided use
2 roasted red bell peppers, chopped
1/4 cup soft goat cheese (about 1 oz.)
1/4 cup onion, chopped
1 clove garlic, chopped
2 medium zucchini
1/2 tsp. sea salt

Tip: You can roast your own red bell peppers by burning the skin off on your stovetop, or you can use roasted red peppers in a jar. I used the jarred kind.

1. Combine 1 tsp. oil, roasted red peppers, and cheese; mix well. Set aside.
2. Heat remaining 2 tsp.oil in medium saucepan over medium-high heat.
3. Add onion; cook, stirring frequently, for 3 to 4 minutes, or until onion is translucent.
4. Add garlic; cook, stirring frequently, for 1 minute. Remove from heat. Set aside. Be sure not to burn your garlic! 
5. For this step, I used my veggetti, but if you don't have something like that, you can use a vegetable peeler.  You would cut each zucchini into lengthwise strips about ⅛-inch thick. Turn zucchini slightly after cutting each strip to work evenly around the outside, stopping when you hit the seeds at the core. I used the core of mine because of the tool I used to slice my zoodles but if you use the peeler, discard the core. Cut slices lengthwise into ½-inch ribbons. 
6. Add zucchini to onion mixture; cook over medium-high heat, stirring frequently, for 2 to 3 minutes, or until zucchini softens, but before it releases liquid and gets watery! 
7. Add salt and roasted red pepper mixture; cook, stirring frequently, for 2 to 3 minutes, or until heated through.
8. Divide evenly between two plates and devour!

For my 21 Day Fix Family- 2 greens, .5 blue & .5 tsp

PS - I promise to work on my food pictures, especially since we eat with our eyes!