Sunday, May 14, 2017

Turkey Vegetable No Bean Chili

After a week of eating chicken twice a day, I was tired of chicken.
This turkey chili fit the bill for a healthy and non chicken chili!  The meat in this case is ground turkey.  There are no beans in this chili, because my husband can't stand beans in general.  He doesn't like the texture of them, and that is that for him.  So this recipe took that in to consideration!  
I will list the vegetables I used, but you can substitute others such as celery, peppers, or other root vegetables as well.  I like a colorful chili, so the organic carrots are fun for this purpose.

16 oz ground turkey 
1 large onion, chopped
2 cloves garlic
2 zucchinis, sliced
6 oz carrots, chopped
15 oz can diced tomatoes
1 can tomato paste
1/4 cup chili powder
1/4 cup cumin
1/4 cup onion powder
32 oz. chicken broth

1. Brown turkey in a large pan.  Drain fat, add onion and garlic and cook through.
2. Transfer to a stockpot.  Add the rest of the ingredients.
3. Cook on low 1-1.5 hours or until veggies are soft.
4. Garnish with your favorite toppings - such as guacamole, a scoop of plain Greek yogurt, or cheese.
5. Enjoy!

Nutrition Info (12 servings, info per serving):
Calories: 205
Fat: 8.5 g
Carbs: 10.2 g
Protein: 23.3 g

Chipotle-Lime Cauliflower Tacos

Make it a meatless Taco Tuesday this week!  I was looking for a light dinner after a day that I knew we were having a heavy lunch.  I figured that it would be a good night to experiment.  Lo and behold, I found a real keeper in this recipe that I adapted from Eating Well magazine.

Sauce - 
1/4 cup lime juice (squeezed from about 2 limes)
1 tbsp tomato paste
1 tbsp apple cider vinegar
1 tsp cumin
Sprinkle of oregano
2 cloves garlic
Sprinkle of salt
1 small chipotle dried chili (adjust to taste)
1 tbsp honey
The rest - 
1 small head of cauliflower, cut into bite-sized pieces
1 red onion, sliced
15-oz can refried black beans, warmed
Corn tortillas and/or tortilla chips
For serving: sliced red cabbage, chopped lettuce, guacamole, lime wedges, sour cream (or plain Greek yogurt)

1. Preheat oven to 450 F.  Line a large rimmed baking sheet with foil and spray with nonstick cooking spray.
2. Combine all sauce ingredients in a blender and process until smooth.  Add chilis to taste as desired during this step.  I listed one small, as that is all I can handle!
3. Place cauliflower and sliced onions in a large bowl.  Pour sauce on and toss to coat.  Transfer to the baking sheet.
4. Roast for 20-25 minutes, stirring once at the halfway point.  It is done when the cauliflower is tender and browned in spots.
5. Serve!  You can use tortillas, tortilla chips, or even on top of a bed of lettuce.  The refried beans give a great complement to the zesty cauliflower/onion mix.  Feel free to add additional garnishes as desired.

Nutrition Info (makes 4 tacos, facts are for 2 tacos):
Calories: 288
Fat: 7 g
Carbs: 48 g
Fiber: 11 g

Tossing to coat before roasting
In the pan, before roasting
Serving time!
In a whole wheat soft tortilla
Another view, just before eating

Here is an open serving, on top of lettuce