Nothing goes better with cold weather than a nice hot bowl of chili! I typically do a traditional Texas chili but I changed it up a little last night. Here is the recipe for my turkey and butternut squash chili!
🔹8 oz butternut squash cubed
🔹2 tbsp Chile rub
🔹1/4 oz cilantro
🔹15 oz crushed tomatoes
🔹12 oz ground turkey
🔹1 oz cheddar-Jack cheese
🔹2 oz sour cream
Halve and peel shallot. Dice halves. Core tomato and dice. Stem and mince cilantro.
Place a large nonstick pan over medium heat. Add 2 tsp olive oil, butternut squash and shallot to hot pan. Stir often until squash is browned and begins to soften. 7-10 minutes
Add turkey, half the Chile rub and a pinch of pepper. Stir often, breaking up meat with a spoon until no pink remains.
Add crushed tomatoes and 1 1/4 cup of water and a pinch of salt to pan. Bring to a boil. Reduce to simmer and cook until thickened. 10-12 minutes
Taste chili and stir in remaining chili rub if desired. Plate dish with cheese, sour cream and cilantro
Something about the cold weather makes me want a burger more often than normal! Last night I made a nacho burger! It’s just a traditional burger with a little twist.
🔹8-10oz of lean ground beef
🔹2 oz light cream
🔹2 Russet potatoes
🔹2 oz shredded cheddar
🔹2 tbsp taco seasoning
🔹1 oz tortilla strips
Heat oven to 450 degrees
Cut potatoes into wedges and place on a prepared baking sheet. Brush with olive oil. Season with 1tbsp taco seasoning and salt and pepper. Place in oven and cook for 23-25 minutes or until lightly browned
In a mixing bowl combine beef, egg, 1 tbsp taco seasoning and half the cheese. Form into two patties.
Dice jalapeño into rounds or smaller if you prefer and set aside
Add 1 tbsp of olive oil to non stick pan. Cook patties until desired temp. 4-6 minutes each side.
Wipe pan clean used to cook burgers. Pour in cream and bring to a boil. Once boiling, remove from burner and mix in remaining cheese.
Plate burger with cheese on top of patty then top with jalapeño and tortilla strips.
I like to mix up ketchup and sriracha as a spicy dipping sauce for the potato wedges
Last night I made ponzu salmon and rice. It was under 500 calories and incredibly filling. Decently easy and tasted great!
🔹2 salmon filets (6oz)
🔹6 oz cremini mushrooms
🔹2 garlic cloves
🔹2 green onions
🔹1/2 cup jasmine rice (can sub brown rice)
🔹2 oz peas
🔹1 oz ponzu sauce
Bring a pot of 1 1/2 cups of water to boil. Pour in rice. Reduce to simmer and cook until tender. 18-20 minutes
While rice cooks chop mushrooms and onion. Mince garlic. Rinse salmon and pat dry. Combine ponzu, ginger and green onions. Place 2 tbsp of mixture in a separate small bowl and set aside.
Spray a medium nonstick pan with cooking spray. Place over medium heat. Add mushrooms to pan and cook until soft. Add rice, peas and garlic. Cook till peas are warm. Mix in ponzu sauce mixture. Cover and remove from burner.
Spray a second medium nonstick pan with cooking spray. Place over medium heat. Add salmon. Sear until golden brown. 4-6 minutes each side.
Plate salmon and rice mixture. Pour remaining 2 tbsp of ponzu mixture over salmon. Enjoy!
Dinner last night was a brown sugar salmon. I’m not a huge fan of salmon but my husband is. So I try to make it at least once a week. Plus it’s good for me so I suck it up and eat it. This recipe is super easy and tastes great!
✴️ 2 Salmon filets
✴️ 2 Potatoes
✴️ 8 oz green beans
✴️ 1/2 oz Dijon mustard
✴️ 1/2 oz light brown sugar
✴️ 1 oz milk
✴️ 1 Clove garlic
Preheat oven to 400
Rinse green beans and chop off ends. Rinse off potatoes and chop into cubes. Line a baking sheet with foil and spray with cooking spray. I’m a small bowl combine mustard and brown sugar. Rinse off salmon and pat dry. Mince garlic and set aside.
Place potatoes in a small pot and boil. Cook until tender, 14-18 minutes. While potatoes cook, place salmon on a nonstick pan and sear. 2-4 minutes on each side. Remove from burner and place on baking sheet. Brush salmon with brown sugar mixture. Roast in oven for 7-10 minutes.
Return pan used to cook salmon to medium heat. Add green beans, 1 tap olive oil, salt and pepper. Cook beans for 6-8 minutes.
Drain potatoes. Mash potatoes and mix in milk, sour cream and garlic.
I’m a sucker for easy healthy recipes. Especially during the week when I’m tired and don’t have a lot of time to cook. I made this meal a few nights ago and it turned out fantastic! I call it a chicken enchilada bowl!
✴️ 2 Boneless Skinless chicken beasts
✴️ 1 poblano pepper
✴️ 1 Zucchini
✴️ 1 Yellow squash
✴️ 1 Onion
✴️ 1 oz shredded cheddar
✴️ 1 oz sour cream
✴️ 6 oz enchilada sauce
✴️ 1 tsp chipotle seasoning
✴️ 1/2 ounce tortilla strips
Chop the veggies into bite sized pieces. Pat chicken dry and chop into cubes. Heat 1 tbsp olive oil in nonstick pan over medium heat.Stir occasionally until lightly browned. Remove chicken from pan and set aside.
Return pan used to cook chicken to medium heat. Add in veggies and cook till soft. Add in chicken, enchilada sauce, and chipotle seasoning. Stir for 2-3 minutes.
Plate chicken mixture and top with cheese, tortilla strips, and sour cream. Enjoy!! 🍴
Note: This recipe is is under 500 calories per serving!
I love breakfast! Some mornings I make avocado toast with eggs. Others it’s protein pancakes and fruit. This week I decided to make egg muffins! They’re an easy grab and go meal! (I of course heat them up before I eat them 😂) They’re so easy, healthy and taste great!
-1 1/2 cups Egg whites
-1 red pepper
-1 green pepper
-1 cup spinach
-6 slices turkey bacon
-1 pinch pink salt
-1 pinch pepper
-1/4 cup shredded cheddar cheese
Preheat oven to 350. Grease a muffin pan with cooking spray. Chop spinach, red and green pepper. Chop the spinach and cook in a non stick pan till almost crispy.
In a large bowl whisk together eggs and egg whites. Add in spinach, red and green pepper, bacon, salt and pepper.
Divide mixture into muffin pan cups. Top each cup with a little cheese. Bake for 20-25 minutes until cooked through.