Stovetop Turkey Chili

{still trying to keep warm}

I cannot wait for this cold weather to be gone. Like I can’t deal anymore, people. I have high hopes that the bitter single digit temps are over though. The other day it was 44 degrees out and it felt like a heat wave. All I want to do is open every single window as wide as possible and air out all the stuffy winter dust. I also would love a clean garage. All the snow and sludge that has melted from my car has left our garage a small mud pit.

Dear Mother Nature, change your attitude and bring me spring!

So the warm chilis, stews, and comfort food will continue until it’s time to bring out the charcoal grill. Sundays are a day for relaxing, some cleaning and prepping for the week, and warm dinners by the TV. Since we don’t have Chase on Sundays, Bryan and I usually have a low key dinner. Ideally, a crock pot or one-dish meal for easy clean up.

Chili is one of Bryan’s favorite meals and although I have yet to perfect his favorite – think coney dog chili – I have prepared several that get his approval. Being on health train means using ground turkey instead of beef. I thought I was being slick and would trick him, but he knew it was turkey (which he doesn’t typically prefer). However, he seemed to really like this version because he had multiple helpings.

The chili can be made in the slow cooker, but I opted for my trusty Dutch Oven and let the flavors simmer for about 5 hours on low. I prepared the chili in the afternoon and then we ate when we were hungry later in the evening. This is by far the easiest chili around. If you know how to use a can opener and chop a few vegetables then you can make this hearty, warming meal.

Make a double batch and freeze it for a later date too. It freezes nicely & will be an easy meal when you aren’t in the mood to cook.

I hope you are finding ways to stay warm! If you live in the south, I envy you. Please mail me a box of sunshine stat!

stovetop turkey chili

Recipe By: Sara
Hands on Time: 15 minutes /// Cook Time: 30 minutes – 5 hours /// Servings 4-6

Ingredients:
1 Tbsp olive oil
1 pound lean ground turkey
1/2 green pepper, diced
1/2 cup onion, chopped
3 garlic cloves, minced
1 15oz can of crushed tomatoes
1 15oz can of diced tomatoes
1 Tbsp tomato paste
1/2 cup red kidney beans, drained and rinsed
1/2 cup water
2 Tbsp chili powder
1 tsp garlic powder
1 tsp dried oregano
1/4 tsp cayenne pepper
1 Tbsp brown sugar
salt and pepper
sour cream, cheddar cheese, green onions {optional}

Directions:
1. In a dutch oven, heat the olive oil over medium heat.
2. Add the turkey and use a wooden spoon to break apart. Cook about 5 minutes and move to side of the pot.
3. Add the onion and saute next to the turkey about 3 minutes.
4. Add the green pepper and garlic. Cook about 2 more minutes.
5. Add the chili powder, garlic powder, brown sugar, oregano, cayenne, salt and pepper. Stir all together.
6. Add the tomatoes, tomato paste, beans, and water. Stir and bring to a boil.
7. Once boiling, reduce heat to a very low simmer and cook covered for a minimum of 30 minutes.
8. Serve topped with cheese, sour cream, a dash of hot sauce, and green onions.

Enjoy.

Thai Chicken Skillet Pizza

03.12.14 4 Comments

{Thai meets Pizza}

I was still hanging out on the organic band wagon with this delicious double spin on pizza. Not only did I make it into an Asian dish, but I used my new cast iron skillet (thanks, Chuck Meyer) that I got for Christmas. I used mostly organic ingredients.

The organic chicken I used was delicious. It was so tender and moist even after cooking it on the stove and then again in the oven. I was a little skeptical on how this recipe would turn out due to the odd combination. However, it was so unique and tasty.

Cooked & sliced chicken

For the pizza dough, I opted to use bread flour instead of all purpose. The bread flour gives the crust a chewier, a bit more airy texture. Think deep dish pizza. I don’t know the science behind it, but there was that moistness when bitten. I definitely liked this version of the dough for this unique pizza. If you want more of a classic crust, stick with all purpose flour and it will be a bit more dense.

The little bit of curry powder on the chicken gives it a wonderful aroma and delicious Thai flavor. For the sauce, I used a combination of red curry paste, which has a very mild curry flavor, and soy sauce. The sauce will sink in the crust while baking amplifying the tastes of Thai cooking.

Curry Sauce

This recipe requires a bit of work so if you are looking for a unique, but fast pizza recipe this isn’t the one. If you are in the mood to experiment in the kitchen to ease some stress, then now we are talking. There are a few steps in order to get to the end result. The list of ingredients are all easily found in any basic grocery store so don’t be intimidated either – and try to buy organic when possible.

So if you’re feeling adventurous and in the mood for a spicy twist on the classic ‘za give this one a whirl.

Thai chicken skillet pizza

Recipe by: Sara
Hands on Time: 45 minutes /// Cook Time: 1 hour /// Servings: 4 /// Oven Temp: 500 degrees

Ingredients:

For the dough **makes 2 crusts
2 3/4 cup bread flour
1 packet of yeast
1 1/2 cups warm water (105 degrees)
1 tsp garlic powder
pinch of white sugar
1/2 tsp salt

For the sauce:
1 Tbsp red curry paste
2 tsp soy sauce
1 tsp cilantro, chopped
1 tsp rice wine vinegar
1 Tbsp minced carrots
1/4 tsp sesame oil

For the pizza:
1 Tbsp peanut oil
1 chicken breast
1 tsp curry powder
1 Tbsp soy sauce
1/2 cup shredded cheddar cheese
3 green onions, sliced
1 carrot, shaved
1 lime
sesame oil

Directions [see below for step-by-step pictures]
1. Combine the yeast with the warm water in a measuring cup and gently stir.
2. Add a small pinch of white sugar and let sit for about 10 minutes.
3. In a kitchen mixer fitted with a dough hook, add the flour, garlic powder, and salt.
4. Slowly add in the water & yeast mixture.
5. Mix on medium speed until a ball forms then mix an additional 2 minutes.
6. Place dough ball into a greased bowl and cover tightly with plastic wrap.
7. Let sit in a warm spot for at least 30 minutes. Make sure the dough has risen.

While the dough rises:
8. In a bowl, combine all ingredients for the sauce and stir until smooth.
9. Mix together the soy sauce and curry powder [listed in pizza ingredient section] and pour over the chicken breast.
10. Grill the chicken on the stove for about 5 minutes each side.
11. Remove from heat and then slice. The chicken may not be thoroughly cooked through and that’s OK!

After the dough has risen:
12. Punch down the dough and remove from the bowl.
13. Divide into 2 equal pieces. Place one in fridge or freezer for another time.
14. Heat the cast iron skillet over medium heat with the peanut oil.
15. Gently push the dough into the skillet, making sure to push a bit up the edges.
16. Use a fork to poke the dough which will allow steam to escape.
17. Cook on medium-high heat for 8-10 minutes or until bubbles start to form.
18. Smear sauce over the dough.
19. Top with chicken and green onions.
20. Bake in oven at 500 degrees for about 12 minutes.
21. Top with cheddar cheddar and broil for 30 seconds.
22. Remove from oven and top with shaved carrots and cilantro.
23. Dip a piece of paper towel into the sesame oil and coat the crust as soon as it comes out of the oven.
24. Squeeze with a bit of lime.
25. Serve drizzled with a bit more soy sauce and Sriracha sauce, if desired.

: Yeast & Water

: Dry ingredients for Doughie

: Chicken + Soy + Curry

: Formed dough

: Rising dough

: Red curry paste

: Sauce mixture

: Curry Sauce

: Cooking the Chicken

: Risen dough

: Dough in the skillet

: Fork holes

: Cooked & sliced chicken

: adding the sauce

: Top with chicken & onions

: add cheese then broil

: Oil the crust with sesame oil

Shrimp Scampi {lightened up}

03.03.14 27 Comments

{same taste. no guilt.}
So I have to give myself a huge pat on the back. Go me. I did a great job eating clean and light last week. The result: a pleasant reduction on the scale. I hate scales and I try to avoid using it, but I was involved in a Diet Bet so it was required. The month was coming to an end and I needed to submit by final weigh in for the challenge. I ate so well and the motivation to win the diet bet definitely worked because.. I won! I was able to lose 4% of my weight in the month of February, resulting in being $50 richer.

I was back at Bikram three times a week & 1 day at the gym. On top of that, I was only eating clean and organic. It definitely paid off and I am even more motivated now. I joined another Diet Bet and plan to lose another 4% in the month of March. Hello more money! Cheer me on & enjoy my healthy recipes this month!

Onto the yummy meal pictured above….

Isn’t so annoying how all bad things taste the best? It seems the higher the calories, the better it tastes. Not with this recipe though. It contains the same delicious flavors, but way less calories that the original scampi.

For this recipe, I used all organic ingredients including the pasta. The silky sauce perfectly coats the shrimp and noodles and the broccoli is an added blast of nutrients. Compared to heavily buttered scampi sauces, this lightened up version contains no butter or wine.

I tried to avoid carbs as much as possible, but I thought a small splurge with this meal was OK. I just worked out extra hard & ate light for my other meals. Shrimp is one of my favorite proteins. They are very light & healthy, aiding in the production of the good LDL cholesterol. Shrimp is a great addition to a heart healthy diet.

If you are in a rut and thinking that it is hard to eat healthy and that you have to give up all your favorites. Pull yourself back up and tell yourself that is not true! Any high calorie, high fat meal can be altered and still provide the same wonderful tastes. This shrimp scampi dish is light, healthy, and incredibly tasty!

Shrimp Scampi [lightened up!]
Recipe Adapted from: Cooking Light Magazine
Hands on Time: 20 minutes /// Cook Time: 20 minutes /// Servings: 4

Ingredients:
1 lb wild caught shrimp, peeled & deveined
1 small organic shallot, minced
8 oz organic spaghetti
2 cups organic broccoli
1 cup organic, low sodium chicken broth
8 garlic cloves, minced
2 Tbsp organic parsley, chopped
zest of juice of 1 small lemon
1 Tbsp olive oil
1 Tbsp cornstarch + 1 Tbsp H2O, mixed together into a paste
1/4 cup parmesan cheese + additional for serving
salt & pepper

Directions:
1. In a large pot, bring water to a boil and cook spaghetti according to package instructions.
2. About 2 minutes before the pasta is finished, add the broccoli. Cook 2 minutes & drain.
3. In a large skillet, heat the olive oil and add the shallot & 4 garlic cloves. Saute about 1 minute.
4. Add the shrimp and cook on each side for about 2 minutes or until pink. Remove and set aside.
5. Add remaining garlic and chicken broth to the pan. Bring to a boil.
6. Reduce heat and add lemon and cornstarch mixture. Whisk to incorporate.
7. Slowly add in the parmesan and stir until melted.
8. Add the pasta, shrimp, and broccoli and toss to coat.
9. Stir in parsley and serving with a sprinkle more of parmesan cheese.

enjoy!

Organic thoughts + Turkey Taco Lettuce Wraps

02.24.14 28 Comments

{are you organic?}

This past Saturday Bryan and I were flying solo since Chase wasn’t with us. We went out last weekend so it was a date night in. We had some creamy blue cheese & brie for starters. I am proud to say I was very conscious of my cheese intake, opting for just a small bit of each. I knew I had some healthy taco lettuce wraps coming up next & I am trying my best to cut my snacking.

For our date night in, we decided to have our snacks and watch some documentaries. I know exciting, right? But these were really great ones that jump started our clean healthy kick even more.

We watched Food Matters & Hungry for Change – two that are on Netflix streaming. They were very insightful & eye-opening. Now, don’t get me wrong. We eat pretty well compared to the average American so most of the documentary information we agreed with. However, the one thing we don’t do often is eat organically.

I started buying organic chicken & pork a few months ago. I was making chicken for dinner one night and the chicken breasts were about the size of a small child. Unless these chicken were working out each day, there is no way in hell they were naturally that large. I read the ingredients and these suckers were full of crap.

No thanks. See ya later Perdue & Tyson. We haven’t bought these two brands in a while and I don’t plan on it unless in a pinch. The documentaries shared a lot of information about the importance of eating organically and what non-organic foods may contain.

My main concern is the cost. Eating organically is not cheap. Their answer: are the doctor bills, medications, and higher health insurance payments easier to pay then? Well, no, but I cannot think that way as a 20 something.

To go with my clean & healthy eating regimen, Bryan and I thought we would take the documentary’s advice and try to eat organically (within our means financially) as much as possible. We want to see if it makes any difference in the way we feel. I took a trip to our “fancier” Kroger today and stocked up on food for the week. My cart consisted of mostly organic goods and my bill rounded out to about $90. This included dinner for 4 nights, staple items, and a few items for lunches. I didn’t think that was too bad.

Do you eat organic? What do you think should is an absolute organic eat?

In light of my post, I am sharing the Turkey Taco Lettuce Wraps we shared for our date night in. They are super simple, low-carb & definitely can be made organic! For vegetarians or vegans, sub the ground turkey breast for a can of kidney beans.

Turkey Taco lettuce wraps

Recipe by: Doughie
Hands on-time: 20 minutes /// Cook Time: 20 minutes /// Servings: 6 (2 wraps each)

Ingredients
1 tsp olive oil
1 lb ground turkey breast
1/2 cup salsa [I used Newman’s Own Pineapple Salsa]
1 can (15oz) organic black beans, rinsed
1/2 cup vegetable broth
1/2 cup frozen corn
2 Tbsp organic cilantro, chopped
1 Tbsp chili powder
2 tsp ground cumin
1 tsp paprika
1/2 tsp garlic powder
1/4 tsp ground cayenne
pepper & salt
1/2 head of organic iceberg lettuce
toppings: cheddar cheese, low-fat sour cream, hot sauce

Directions
1. In a large skillet, heat the olive oil over medium heat. Add the ground turkey.
2. Use a wooden spoon to break it apart into small pieces. Let cook about 5 minutes.
3. Add the chili powder, cumin, paprika, garlic powder, and cayenne pepper. Stir to coat the turkey and cook an extra 3 minutes.
4. Add the veggie broth, salsa, corn and black beans to the mixture. Stir to combine and let cook about 3 minutes or until the corn is warmed through.
5. Stir in the cilantro.
6. Cut the stem off of the lettuce head then half it. Slowly remove each lettuce cup.
7. Spoon a bit of the mixture into each lettuce piece and top with cheese, hot sauce and sour cream if desired.

enjoy!

Baked Chicken Parmesan

02.05.14 27 Comments

{a lightened favorite}

I made this dish a few weeks ago and just haven’t gotten around to posting it. Chicken Parmesan made the original way: breaded, fried, baked smothered in cheese is so amazing. Not so amazing for my waistline. That being said I wanted to create something that still gave me the same flavors, but not so doughie.

Bryan grabbed some organic chicken breasts at the store that were the perfect size for us. Lately, I’ve been really sketchy about these inflated pieces of chicken like Tyson and Perdue. Is that actually chicken?? The pieces are so damn big there’s no way it’s a normal chicken. Most of those commercial brands inject the meat with broth and water to make them bigger. No thanks. From now on, my family will be using organic chicken that is not injected with garbage. If you question organic vs non -organic I highly suggest organic chicken – fruits & veggies… I don’t see a difference.

For the dish, I still breaded the chicken, using panko and Parmesan, but instead of frying it went right into the oven. The crust was lightly painted with melted butter in order to get that crispy edge. They were then topped with low fat mozzarella and tomato sauce.

I was in a pinch so I used canned prego which doesn’t taste awful, but I learned canned tomato sauce is loaded with sugar. I need to whip up a batch of my spaghetti sauce to keep on hand… post perhaps coming soon.

Chase really loves this dish. We have been struggling with his pickiness and poor food choices so I’m glad I found one dish he gave a thumbs up. Definitely a kid-friendly meal that can be paired with a side of broccoli and a green salad.

Baked Chicken Parmesan

Hands-on Time: 5 minutes /// Cook Time: 22 minutes /// Servings: 4

Ingredients
4 organic chicken breasts
1 cup Panko bread crumbs
1 tsp garlic powder
1 Tbsp dried oregano
1/4 cup grated Parmesan cheese + additional for sprinkling on top
3 Tbsp unsalted butter, melted
4 Tbsp marinara sauce [I used Prego Three Cheese]
4 Tbsp low-fat mozzarella cheese
salt and pepper

Directions
1. Preheat the oven to 450 degrees F.
2. Sprinkle the garlic powder, salt, and pepper over the both sides of the chicken.
3. Mix together the Parmesan cheese, oregano, and bread crumbs on a plate.
4. Coat each chicken breast with the bread crumb mixture and place on a foil lined baking sheet.
5. Sprinkle with a bit more of the Parmesan cheese and then paint on a bit of the melted butter.
6. Bake for 20 minutes (or more depending on thickness of the chicken).
7. Change the oven to the high broiler, pull out the chicken and top with a bit of marinara and mozzarella.
8. Broil for 1-2 minutes or until cheese is melted and golden.
9. Serve with additional sauce for dipping.

Enjoy!

Do you have a favorite Doughie dish that you want to see made not so Doughie? Leave a comment and let me know and I will attempt to lightened for you!

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