Turkey Chili

The cold months are here and comfort food is an all time favorite.  This Turkey Chili is the perfect meal to make ahead and enjoy throughout the week.  It’s also high protein and healthy!

Ingredients

  • 1 tsp. olive oil
  • 1 large onion, chopped
  • 1 medium red bell pepper, chopped
  • 1 medium yellow (or orange) bell pepper, chopped
  • 1 lb. raw 93% lean ground turkey
  • 1 (28-oz.) can chopped tomatoes
  • 2 (15-oz. each) cans kidney beans, rinsed, drained
  • 1 tsp. chilli powder
  • ½ tsp. sea salt (or Himalayan salt)
  • Crushed red peppers (to taste; optional)
  • 12 sprigs parsley, chopped

Instructions

  1. Heat oil in a large saucepan over medium-high heat.
  2. Add onion and bell peppers; cook, stirring frequently, for 4 to 5 minutes, or until onion is soft.
  3. Add turkey; cook for 4 to 5 minutes, or until turkey is browned
  4. Add tomatoes, beans, chili powder, salt, and red peppers; cook, stirring frequently, for 10 to 15 minutes.
  5. Divide turkey chili into 6 serving bowls and garnish with parsley if desired.

Breakfast Quesadilla

Breakfast-Quesadilla

These breakfast quesadillas are easy to prep and are a great grab-and-go breakfast during the week!

Ingredients

  • 2 tsp. olive oil
  • 1 medium onion chopped
  • 1 medium red or orange bell pepper chopped
  • 2 medium jalapeños seeds and veins removed, finely chopped (optional)
  • 3 large eggs lightly beaten
  • 4 large egg whites ½ cup
  • 4 8-inch whole wheat tortillas
  • ½ cup shredded cheddar cheese

Instructions

  1. Heat oil in medium nonstick skillet over medium-high heat.
  2. Add onion, bell pepper, and jalapeños (if desired); cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent. Reduce heat to medium-low.
  3. Add eggs and egg whites; cook, stirring frequently, for 4 to 5 minutes, or until eggs are set. Remove from heat.
  4. Top each tortilla evenly with egg mixture and cheese.
  5. Fold each tortilla in half; cook in medium nonstick skillet over medium-high heat, for 4 to 5 minutes, turning once, until cheese is melted and tortilla is golden brown.

Tip: You can cook quesadillas you are going to eat or serve, and you can tightly wrap the others and refrigerate for 3 to 4 days (or freeze them). This is a great way to have breakfasts prepared in advance.

Sweet Potato Salad

Sweet Potato Salad

Sweet Potatoes are one of those staples that can be made in so many ways.  One of those ways is to add it to your salad.  Warm sweet potatoes give the salad a crunch along with the combo of green apples and pumpkin seeds.  This salad is a great fall dish you can add anytime of the day!  

Note:  Avoid over cooking your sweet potatoes by cooking them at 450 for about 30 to 35 minutes.  Its best to test them by piercing the sweet potato with a fork.  

Ingredients

  • 1 Tbsp. extra-virgin olive oil
  •  tsp. red wine vinegar
  • 1 tsp. fresh lemon juice
  • ½ tsp. raw honey (or pure maple syrup)
  • 1 dash Himalayan salt (or sea salt)
  • 1 tsp. chopped fresh herbs (like basil, oregano or parsley) (to taste; optional)
  • 1 medium baked sweet potato, peeled and cut into ½-inch cubes
  • 1 medium green apple, diced
  • ½ medium red bell pepper, diced
  • 1 stalk green onion, finely sliced
  • 2 Tbsp. fresh cilantro, finely chopped
  • 4 cups fresh arugula
  • 2 Tbsp. pumpkin seed kernels, toasted (or chopped raw walnuts)
  •  

Instructions

  1. Combine oil, vinegar, lemon juice, honey, salt, and herbs (if desired) in a medium bowl; whisk to blend.  Set aside.

  2. Combine sweet potato, apple, bell pepper, onion, and cilantro in a large bowl; mix well.

  3. Drizzle dressing over sweet potato mixture; toss gently to blend.

  4. Place even amounts of arugula on two serving plates; top each with sweet potato mixture and sprinkle with pumpkin seeds.