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Turkey Chili

I have been in the mood for chili for a few weeks now. But with the transition between homes, I haven’t done much cooking. I guess I’m getting a little more settled because I made Turkey Chili this morning.

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You read that right. This. Morning. I didn’t get to it last night and needed something to eat for lunch. So, I prepared it before going to work. You gotta do what you gotta do.

I’m made this recipe several times now. It’s full of veggies, good for you beans and ground turkey instead of beef. Veggie wise, it has your typical onions and tomatoes. But it also has red bell pepper and corn. I’ve thought of trying to sneak in some other veggies without turning it in to a stew. I still want the essential flavor to be chili since that’s what it is. I’m sure you can easily add mushrooms and maybe even a carrot. I’ve seen several veggie chili’s have zucchini and yellow squash in them. I’m sure that would work but I’m not quite on board yet. I’ll let you know if I ever give it a try. 😉

Beans are an excellent way to stretch a meal. They’re good for you too. Most people think of meat, eggs and dairy when thinking of protein. But there are a lot of non-animal sources of protein out there as well. Beans are one of those. 1 cup of dark red kidney beans will provide 16 grams of protein; whereas 1 cup of black beans has 15 grams.

An easy way to make your chili lighter is to switch out the ground beef for ground turkey. I’ll be honest, I hardly ever purchase beef anymore. Ground turkey is where it’s at people! It’s cheaper, lower in calories, lower in smart points and still tastes great. Protein wise, it appears 90/10 ground turkey and 80/20 ground beef has the same amount – 15 grams per 3 oz. Calorie wise though, the same amount of ground turkey has 120 calories where as ground beef has 216 calories. It’s a no brainer!

Chili is one of the easiest meals to put together. Other than chopping a few items, it’s pretty much a dump and wait sort of meal. This is what I use in mine

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While browning your ground turkey, add in chopped onion and garlic. Don’t forget to season with salt and pepper.

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Then add your red bell pepper.

20171113_063520It doesn’t really matter the order you add the remaining items but I prefer to add the seasoning first, stir and then add everything else. You can purchase premade chili seasoning and it will work just fine. Or you can make your own. I do both…depending on my mood. Today I made my own with ground cumin, chili powder and paprika.

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You might not think this is enough seasoning. I didn’t. In fact, just about every time I make this, I question it. But I remember that I never add more and it turns out tasty. So I leave it be. If you want to increase the amounts of seasonings, have at it. Make it yours.

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Now add in tomato sauce and diced tomatoes.

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It’s time for the fun stuff…uh it’s all fun!…but I’m talking about beans and corn. There’s dark red kidney beans in there. Promise. I just didn’t take a picture. Oops!

So colorful!

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Right now it’s a little on the thick side. I happen to like it thick but it can get too thick after sitting for a while. So while the flavors come together I like to put the lid on the pot. It does wonders.

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Yumm!

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It’s so good! Good for you too!!

Here’s the recipe:

Turkey Chili

  • Servings: 5
  • Print

8 points per serving

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Ingredients:

  • 1 lb ground turkey
  • 1 small yellow onion
  • 2 cloves garlic
  • 1 red bell pepper
  • 1 tsp ground cumin
  • 1/2 Tbsp chili powder
  • 1/2 tsp paprika
  • 8 oz tomato sauce
  • 15 oz diced tomatoes
  • 15 oz dark red kidney beans
  • 15 oz black beans, drained and rinsed
  • 1 cup frozen corn

Directions:

  1. Brown ground turkey, breaking up as it cooks.
  2. Add in chopped onion and chopped garlic.
  3. After turkey and veggies are cooked, add in cumin, chili powder and paprika. Feel free to increase the amount of each if you like.
  4. Stir in tomato sauce and diced tomatoes. This is when it really starts to look like chili. =)
  5. Add in both beans and frozen corn. At this point, it’s pretty much done. You just want all of the flavors to come together.
  6. Cover and simmer for around 30 minutes.
  7. Serves 5 at 8 points each (about 1 1/4 – 1 1/3 cups). If only making 4 servings, it will be 10 points each.
  8. Enjoy!

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Supreme Scrambled Eggs

I recently moved. As most people do, at least I think most people do this, I provided food to those who helped me as a way of saying thank you. I had donuts ready when they got there and pizza for when we were done.

Of course I had left overs of each. Yuck! Not yuck because I don’t like donuts and pizza but yuck because I love both donuts and pizza and should not be eating large amounts of either!

Here I am stuck with all of these left overs. What am I to do?

My Dad told me of something one of his friends does and it is quite clever. The next morning he removes the veggies off the supreme pizza and adds them to some scrambled eggs. That way he isn’t throwing away all of his left overs. Or any, if he still ate the pizza later just minus the veggies.

I thought I would give this a try this morning. I had 2 slices left and removed as much of the mushrooms, peppers and onions as I could. I sautéed them for a just a little bit to warm them through, then added 2 beaten eggs. Walah!

20171106_065946It didn’t taste too shabby. Bonus, now I don’t feel so bad throwing away the remaining pizza and it’s a low point breakfast. The veggies are zero and the eggs are 2 each. This plate plus a cup of fat-free milk brought my breakfast total to 7 points.

Enjoy!

Dinner Tonight

I made a variation of an old dish tonight. I didn’t quite have all of the ingredients but was able to make do with what I had. It was just as good, if not better, than I remembered it. What is it you ask? Chicken Tortilla Soup!

Well I chose not to use any tortilla chips. Does this mean that it was just chicken soup? lol

Maybe it can be Chicken Fajita Soup. Call it whatever you want, it was freaking good!

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Halo Top 

Halo Top gets brought up a lot at my Weight Watchers meetings. Both in the actual meeting and in our private group on FB. 

Have you guys heard of it?

If you haven’t I suggest you go to the store right now and get some. Seriously. Go!

It’s that good!

So far I have only tried one flavor, Mint Chip, but it was fantastic. I’ve also heard that Peanut Butter Cup is really good.

I’ve had one other type of low- cal ice cream and this stuff is so much better. It was even named the best low-cal ice cream by Dr. Oz’s tasting group on his show.

It is very creamy gor it being so low-cal. Yumm!

What’s the deal with this ice cream? Each serving is only 2 points. That’s right, just 2 points! The serving size is the same as any other ice cream – 1/2 cup. But the point value is sooo much less. Most ice creams are 8-9 points per serving.

2 points vs. 8-9 points…which would you choose? Yep, 2 points!

You can literally eat an entire pint and be equal to a serving of a scoop of normal ice cream and be alright. 

I didn’t mean to but I ate the whole thing.

Who am I kidding? As soon as I put that first bite in my mouth I knew I wanted more. So I looked and saw that the entire pint would only be 9 points. I could afford it so that was that. Lol

I won’t make a habit of doing so but it’s nice to know that I can. =)

Enchilada Stuffed Mushrooms

I made these for dinner last night and they were sooo good!

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Enchilada Stuffed Mushrooms!

Who would have thought to turn mushrooms in to enchiladas?? I wish I could say me. But unfortunately I found this recipe on Pinterest. You can find the original recipe here.

Pinterest

Aww…I love Pinterest!

Who doesn’t though?!

I can get lost on Pinterest for hours. Can’t you??

But I digress…so these mushrooms are fantastic. Not only do they taste good they are super easy and fast to make. The mushrooms themselves only take 10 minutes to bake in the oven. You can prepare them while the oven is preheating. They come together that fast.

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The recipe makes 4 mushrooms in total. I decided to only cook 2 at a time though. I wasn’t sure how they would hold up since I would only eat 1 a day. They might be just fine but I didn’t want to take any chances.

Start with cleaning out your mushroom caps. Use a small spoon to scrape out the gills and cut off the stem.

I sprayed my mushrooms with Pam and seasoned with salt and pepper the first time. But skipped the Pam the second time. There wasn’t much of a difference. If any.

In a small bowl add corn, black beans and enchilada sauce. I doubled the corn and black beans in my recipe. 1/2 cup each just didn’t seem like enough to me.

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Sweet Peas suggested to add a a tablespoon of flour to the enchilada sauce so that it doesn’t get runny. I followed her suggestion and didn’t have any issues. =)

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Season with salt and pepper then mix together.

Oh and make sure to measure your sauce with a wet measuring cup rather than a dry. I measured first in the dry and then poured in the wet. See how much I would have been cheating myself had I used the dry?

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Divide evenly between the mushrooms.

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Top each with shredded cheese. I think I’ve mastered the tablespoon of cheese. One pinch of cheese measures out to be one tablespoon. At least for me. I’m sure everyone’s pinches are different. I use 2 tablespoons for each mushroom.

Bake in the oven at 450 degrees for 10 minutes. That’s all. The oven is at a high temperature and really you just need to warm everything through and melt the cheese. It doesn’t take long at all.

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This can be your main dish. The mushroom is nice and hearty. I was going to add chicken in mine for some extra protein but decided against. I ate in on the side instead and added a salad.

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The mushroom comes in at 6 points. Add the chicken and salad w/ 1 Tbsp of Green Goddess dressing and this whole plate is only 10 points! Wow!

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Here’s the recipe.

Enchilada Stuffed Mushrooms

  • Servings: 4
  • Print

6 points for each mushroom

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Ingredients:

  • 4 portabella mushroom caps
  • 1 cup black beans, rinsed
  • 1 cup frozen corn
  • 1 cup red enchilada sauce
  • 1 Tbsp flour
  • 1/2 cup shredded cheese
  • salt
  • pepper

Directions:

  1. Preheat oven to 450 degrees.
  2. Clean your mushroom caps including scraping out the gills and removing the stem. Place up on a baking sheet.
  3. Salt and pepper inside the mushroom cap. Use a little EVOO or spray with Pam if you want to. I cooked mine with and without and didn’t notice a difference.
  4. Mix together black beans, corn, enchilada sauce, flour, salt and pepper.
  5. Evenly distribute between mushroom caps.
  6. Top with 2 Tbsp shredded cheese each.
  7. Bake in the oven for 10 minutes or until cheese is melted.
  8. Eat!

I hope that you all enjoy these. Don’t forget to share your pictures!