October 17, 2012 § Leave a comment
Last night at a friend’s pumpkin-carving party, I had chili that was everything it should be and more. So thick and creamy with rich spices topped with sour cream and fritos (yes, those fritos–when was the last time you had those?). While the original is definitely a must to indulge in once in a while, I like chili enough to know I need an alternative that I can feel guilt-free about. Enter this turkey chili taco soup. Even if the texture wasn’t as rich and creamy as the original, all the spice and flavor was there and I was more than satisfied with it.
1 1/3 pounds 99 percent lean ground turkey
1 medium onion, chopped
1 bell pepper, chopped
10 ounces RO*TEL Tomatoes and Green Chilies
15 ounces canned or frozen corn, thawed and drained
15 ounces kidney beans, drained
8 ounces tomato sauce (I used leftover homemade with had Italian spices and that was great)
16 ounces fat-free refried beans (I used black instead)
1 packet reduced sodium taco seasoning
2 1/2 cups fat-free low-sodium chicken broth
While the turkey is browning in a large pot, slice up your onions and veggies.
Cook with onions and peppers 2-3 minutes or until softened. Then add RO*TEL tomatoes, corn, kidney beans, tomato sauce, black beans, taco seasoning, and chicken broth. Bring to a boil and simmer for 10-15 minutes.
Top with Non-fat plain greek yogurt, scallions and cilantro. Perfect on chilly day!
Plus it’s one pot! I haven’t tried this in a slow cooker but I wonder if that will thicken it up?
October 9, 2012 § Leave a comment
I did some good pinning this week and was excited to try the recipes from Eatingwell.com after a few weeks of overindulgence. First up was their Grilled Chicken with Chipotle-Orange Glaze which seemed really flavorful but super lean. I wanted to pair it with quinoa and found a recipe with black beans and corn that completed the southwestern meal.
Chipotle-Orange Chicken (adapted from EatingWell.com) 2 tablespoon orange marmalade 3 teaspoons finely chopped chipotle chiles in adobo sauce
3 teaspoons balsamic vinegar
2 teaspoon brown sugar
1 teaspoon Dijon mustard
4 boneless, skinless chicken breasts, trimmed of fat
1/4 teaspoon salt Quinoa and Black Bean Salad (from AllRecipes.com) 1/2 teaspoon vegetable oil 1/2 onion, chopped
2 cloves garlic, peeled and chopped
1/4 cup and 2 tablespoons uncooked quinoa
3/4 cup vegetable broth
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
salt and pepper to taste
1/2 cup frozen corn kernels
1 (15 ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
Step 2. Add quinoa to pan and top with vegetable broth, cumin, cayenne, salt and pepper. Bring to a boil and then reduce heat and simmer for 20 minutes.
Step 3. While the quinoa is simmering, start on the chicken. Preheat the grill or broiler. Whisk together orange marmalade, chiles, vinegar, brown sugar and mustard.
Step 4. Season chicken with salt and grill or broil for 2 minutes. Turn the chicken and brush with glaze. Cook for 4 minutes occasionally brushing with more glaze. Turn the chicken again, brush with glaze and cook until no longer pink in the middle.