Three Bean Turkey Chili

What You'll Need:

- 1 lb Lean Ground Turkey

- 1 Small Onion (diced)

- 1 tsp Salt

- 1 1/2 tsp Pepper

- 2 (15 oz.) Cans S&W Pinquito Beans (drained but NOT rinsed)

- 1 (15 oz.) Can Black Beans (drained and rinsed)

- 1 (15 oz.) Can Kidney Beans (drained and rinsed)

- 1 (14.5 oz) Can S&W Diced Tomato with Green Chilies and Seasonings

- 1 (28 oz.) Can Diced Tomatoes (do not drain)

- 1 TBS Ground Cumin

- 2 TBS Chili Powder

- Dash of Mustard Powder (optional)

- Dash of Garlic Powder (optional)

- Sliced scallions and or cilantro for garnish (optional)

Heat large pot over medium high heat.  Add ground turkey and break apart as it browns.  Once turkey has browned drain excess fat.  Add diced onion to the browned turkey and continue cooking until onions are translucent.  Add salt and pepper and stir.  Add beans, tomatoes, and seasonings and stir well.  Turn the heat up to high an bring to a boil.  Reduce heat and simmer for at least 20 minutes.  Garnish with sliced scallions and/or cilantro and enjoy :)

Sauteed Chicken, Caramelized Onions & Roasted Sweet Potatoes



What you'll Need for the Roasted Sweet Potatoes:

- 1 Large Sweet Potato (one is enough for two people)

- 1 1/2 TBS Olive Oil

- 3 Cloves of Garlic (minced)

- Four Sprigs of Fresh Thyme (or 1 tsp dried thyme or herb of your choice)

- Salt & Pepper

Preheat oven to 350. Peel and cube the sweet potatoes into bite sized pieces and toss with just enough olive oil to lightly coat it. Add garlic and thyme and toss again. Spread sweet potatoes out on a baking sheet in a single layer and sprinkle with salt and pepper Bake at 350 for 25-30 minutes or until they are starting to turn brown and are crispy at the edges.

What You'll Need for the Caramelized Onions:

- 1 Yellow onion

- 1 TBS Olive Oil

- Salt

- Pepper

Peel the onion and cut off the ends.  Slice onion into thin strips.  Heat olive oil in a skillet over medium low heat. Add sliced onion and cook until onions are translucent.  Season with salt and pepper to taste.  Continue cooking over low/medium heat for about 15 minutes stirring often.  When they are done they will be a caramel brown color. The key to caramelized onions is cooking them slowly, so resist the urge to crank up the heat on the stove ;) Once the onions are cooked remove them from the pan and set aside.  You'll be using the same pan for you chicken.

What You'll Need for the Chicken:

- 1 lb Thin Sliced Boneless/Skinless Chicken

- 1 TBS Olive Oil

- Seasoned Salt

- Pepper

Add the oil to the pan and heat over medium high heat.  Sprinkle chicken with a little bit of seasoned salt (a tiny bit goes a long way) and pepper on both sides.  Place chicken in the pan and cook 3 to 4 minutes each side.





Garlic Lemon Thyme Chicken & Oven Roasted Brussels Sprouts

What You'll Need for the Chicken:

- 1 lb Think Sliced Boneless/Skinless Chicken Breasts

- The Juice of 2 Lemons

- The zest of 1 Lemon

- 3 or 4 Sprigs of Fresh Thyme (or 1 tsp of dried thyme)

- 3 Cloves of Garlic (minced)

-2 TBS Olive Oil

- 1/4 cup Low Sodium Chicken or vegetable broth (if you don't have this on hand you can use water)

Mix lemon juice, lemon zest, thyme leaves, garlic and olive oil in a shallow dish.  Add chicken and marinate at room temperature for at least ten minutes (turning half way through).  If you want to marinate it longer you can put everything in a large zip lock and marinate in your fridge for up to a day.

Heat a large skillet over medium high heat.  Place chicken breasts in the skillet and cook for three minutes.  Flip chicken over and cook for another three minutes.  By now the skillet should have some brown bits stuck to the bottom.  Add the chicken broth and simmer for another three minutes scraping the brown bits off of the bottom of the pan. 

What You'll Need for the Brussels Sprouts:

- Desired amount of Brussels Sprouts

- Just enough Olive oil to toss and coat the Brussels Sprouts (a few tablespoons is enough for about a pound)

- Garlic Salt

- Pepper

Pre-Heat oven to 400 degrees.  Cut off the ends of the Brussels Sprouts and remove any yellow or brown leaves.  Slice in half.  Line a baking sheet with tin foil and drizzle with olive oil (use a large enough baking sheet that your be able spread the Brussels Sprouts out in one layer).  Place Brussels Sprouts on baking sheet and toss with your hands to coat them in olive oil.  Sprinkle with garlic salt and pepper.  Place in preheated oven for about 35 minutes or until the sprouts have browned nicely.

Optional - You can squeeze a little lemon juice over the top before you eat them to add a little zing ;)

*The rice in the picture is just a while grain rice pilaf I found in the Natural Foods section of my grocery store.

Southwest Style Lettuce Wraps

What You'll Need:

- 1 lb Lean Ground Turkey

- 1 TBS Ground Cumin

- 1 Tsp Garlic Salt

- 1 Tsp Ground Pepper

- 1 Cup Salsa of your choice

- 1 (15 oz.) Can of Black Beans (drained and rinsed)

- 1 Cup Frozen Corn

- 1 Head of Butter Lettuce

- 1 Avocado (diced)
- 1 Lime (cut into wedges)
- Cilantro (optional)

Heat a skillet over medium high heat.  Add ground turkey.  As Turkey browns add cumin, garlic salt and pepper.  Break up the turkey as it browns and mix the seasonings in.  Once the turkey is browned drain any excess fat from the pan.  Add salsa, corn, and black beans to turkey and stir often.  Reduce heat and let simmer for five to ten minutes. 

Use lettuce leaves as a wrap by filling a lettuce leaf with the turkey mixture.  Top with diced avocado and cilantro.  Squeeze a lime wedge over the top and enjoy!

Roasted Shrimp Cocktail

Another yummy recipe from foodnetwork.com :)  Here's a link to the original recipe...

http://www.foodnetwork.com/recipes/food-network-kitchens/summer-chopped-salad-with-ranch-dressing-recipe/index.html

I made my cocktail sauce with three tablespoons of lemon juice (instead of three teaspoons) and two tablespoons of prepared horseradish (instead of three tablespoons).  If you like shrimp cocktail you will love this cocktail sauce.  You can serve the shrimp hot from the oven, room temperature, or chilled.  I made the cocktail sauce first and put it in the fridge to chill while I made the shrimp.

Mexican Sloppy Joe's

1 lb lean ground beef

3 TBS onion diced small
1 ½ cup tomato sauce
1 packet taco seasoning
1 TBS Worcestershire sauce
2 TBS Ketchup
1 tsp cumin
1 tsp ground black pepper
1 tsp chili powder
1 tsp garlic powder
8 hamburger buns
1 avocado (optional)
Cilantro, sour cream, and shredded cheese (optional)

Place ground beef and diced onions in a large skillet. Cook over medium high heat until the meat is browned and the onions are translucent. Drain any excess fat from the pan. Add packet of taco seasoning and stir well. Add tomato sauce, ketchup, Worcestershire sauce, cumin, pepper, chili powder, and garlic powder. Stir well. Reduce heat to medium low and simmer for ten minutes.
Serve on hamburger buns (cheese, avocado, sour cream, and cilantro are optional).

Beer Battered Fish Tacos

Beer Battered Fish Tacos

3 tablespoons all-purpose flour, plus extra for pre-coating the fish

1/4 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon black pepper

1/8 teaspoon chili powder

1/8 teaspoon cayenne pepper, or to taste

1/3 cup beer

8 ounces tilapia fillet, cut crosswise into 1-inch wide strips

2 teaspoons canola oil

4 tortillas, warmed

pico de gallo (or salsa of your choice)

cilantro

shredded cabbage

diced avocado

chipotle lime aioli (recipe follows)

Combine 3 TBS flour, cumin, salt, pepper, chili powder, and cayenne in a medium bowl. Whisk in beer to create a batter.

Cut fish lengthwise into inch wide strips. Dust fish with a little flour (this will help the batter to stay on the fish). Heat oil in a skillet over medium high heat until the oil begins to ripple. Dip the fish in the batter coating all sides. Place the coated fish in the skillet and cook for three minutes on each side. Remove to plate. Assemble tacos by placing some chipotle lime aioli on a tortilla. Top with shredded cabbage. Place the fish on top of the cabbage. Top with pico de gallo, diced avocado, and cilantro.

Chipotle Lime Aioli

2 tablespoons sour cream

2 tablespoons mayo

zest and juice of one lime

1 tablespoon chili powder

1/8 teaspoon cayenne pepper

1 teaspoon garlic powder

Whisk together ingredients and refrigerate for at least 15 minutes to let flavors blend.