TURKEY CHILI & CORNBREAD RECIPE

The weather here in Houston is getting cooler again and what is better than coming home to a warm bowl of chili with some homemade cornbread. Yum!  I love it when the weather is cool or gloomy because I enjoy making some comfort food and to be tuck under the covers. For this recipe I like to make a healthier alternative to the regular chili. Not only does this recipe have low calories but it taste delightful!

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Turkey Chili Recipe

Ingredients:

1 pound lean ground turkey

1 small red onion, chopped

2 garlic cloves, minced

1 can diced tomatoes, undrained

1 can black beans, rinsed and drained

1 can reduced-sodium chicken broth

1 bag frozen sweet corn, thawed

1 can (6 ounces) tomato paste

1 tsp. chili powder

½ tsp. pepper

¼ tsp. ground cumin

¼ tsp. garlic powder

¼ tsp. salt

Optional toppings: reduced-fat sour cream, low-fat shredded cheese, fresh minced cilantro, and sliced avocados

Directions:

In a large skillet, cook the turkey and onion over medium heat until meat is no longer pink. Add garlic; cook for 1 minute longer. Drain. Stir in the tomatoes, black beans, broth, corn, tomato paste, chili powder, pepper, cumin, garlic powder, and salt. Cover and cook on low for 2-4 hours or until heat through. Serve with optional toppings if desired.

 

Cornbread Recipe 

Ingredients:

1 cup cornmeal

½ tsp. baking soda

1 cup all-purpose flour

½ tsp. salt

½ cup butter

2 eggs

2/3 cup sugar

1 cup buttermilk

Instructions:

Preheat oven to 375 degrees. Grease an 8 inch square pan. Melt butter in a large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended and few lumps remain. Pour batter into the prepared pan. Bake in the oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

I hope you enjoy this recipe. Let me know if you have a favorite dish you like to eat during the rainy or cooler days.

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CINNAMON SWIRL PROTEIN BREAD

Since we are on a healthy binge… How about a sweet and healthy recipe? I will be showing you how to make this scrumptious cinnamon swirl protein bread. The smell of freshly baked cinnamon bread with a morning black coffee will help start the day. For the indulgence of sweetness that is overflowing with protein. And the best part about it, is that it has fewer calories than your average cupcake. What a win, win situation!

cinnamon swirl protein bread

Ingredients:

1/3 cup Truvia

2 tsp. cinnamon

1 1/2 cups oat flour

2 scoops vanilla whey protein

1 tbsp. baking powder

1/2 tsp. salt

1/2 cup Truvia

2 egg whites

1 cup unsweetened almond milk (Almond Breeze)

1 4 oz. jar of baby food applesauce

1/4 cup low sugar vanilla yogurt

Directions:

Preheat oven to 350 degrees. Spray 8×8 dish with non-stick spray. In a small bowl combine 1/3 cup Truvia and 2 tsp. cinnamon. Then in a large bowl combine 1 1/2 cups oat flour, 2 scoops vanilla whey protein, 1 tbsp. baking powder, 1/2 tsp. salt, and 1/2 cup Truvia. Whisk all the ingredients and set aside. Now in a medium bowl combine 2 egg whites, 1 cup unsweetened almond milk, 1 4oz. jar of baby food applesauce, and 1/4 cup low sugar vanilla yogurt. Whisk these ingredients together and add it to the large bowl. Pour it in the baking dish and sprinkle with half of the cinnamon/sugar mixture. Draw a knife through the batter to marble. Pour the rest of the cinnamon/sugar mixture on top. Bake for 24-28 min. Let cool completely and cut in squares to serve.

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Again, congratulations to Arlene for winning the one month giveaway! I hope you like it. Note to everyone: please do not feel discourage if you did not win the first time. I will be doing more giveaways in the future..

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VEGETARIAN STUFFED PEPPERS

I have always been a fan of healthy food. So for this week I will be posting my healthy recipes. Especially when summer is right around the corner and I know we are all beach body ready. I was recently at the store and they had bell peppers for $0.49 each. I knew that this will be a great chance to make some meatless stuffed bell peppers. Plus I had a can of beans that I have been eager to use, so why not for this occasion. This stuffed bell peppers recipe is really delicious! It incorporates protein, starch, and veggies all in one package.

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Ingredients:
6-8 green bell peppers
2 cups cooked brown rice
1 onion, chopped
2 cloves garlic, chopped
1 bag of sweet corn
1 small can of tomatoes
1 can of black beans
1 tbsp. extra virgin olive oil
1 tsp. garlic powder
1 tsp. cumin
salt and pepper
1 cup cheddar fat free shredded cheese
Preparation:
Preheat oven to 350 degrees. Cut out stem ends of bell peppers. Discard seeds and membranes. Heat oil in a skillet, then add onions and garlic. Saute for a few minutes, then add rice, beans, and corns. Add all spices and cook until heated through.  Remove from heat and add a can of tomatoes. Place in a casserole dish and fill each with rice mixture. Bake for 20 minutes. Remove from oven and add cheese on top and cook for another 5 minutes, or until cheese is melted.