, , , , , , ,

Colorful Turkey Chili

Serves 4 to 6
This recipe can easily be doubled and tastes even better the next day.

1 tablespoon expeller pressed canola oil
1 pound lean ground all-natural turkey breast or thigh
1 medium red onion, chopped
1 medium green pepper, chopped
1 (28-ounce)can diced tomatoes
1 cup (8 ounces) jarred mushroom tomato sauce
2 teaspoons chili powder, or to taste
1 to 2 teaspoons sea salt, or to taste
1/8 teaspoon cayenne red pepper, or to taste
1/8 teaspoon paprika
Hot sauce, to taste (optional)
1 (15-ounce)can white kidney beans, drained and rinsed
1 (15-ounce) can red kidney beans, drained and rinsed

In a large saucepan, heat canola oil over medium-high heat. Add ground turkey, onion and pepper, stirring often until meat is browned and onion is tender, 7 to 10 minutes.

Stir in whole can of diced tomatoes. Add mushroom tomato or marinara sauce, chili powder, salt, cayenne, paprika and hot sauce. Bring to a simmer. Cover and cook for 30 minutes to 1 hour, stirring occasionally. Stir in the beans and cook another five minutes to heat thoroughly.

Nutrition Info
Per serving (15 oz/422g-wt.): 370 calories (90 from fat), 12g total fat, 2g saturated fat, 26g protein, 46g total carbohydrate (8g dietary fiber, 7g sugar), 60mg cholesterol, 820mg sodium


Buttermilk Cornbread {Gluten Free}

Makes 1 (8-inch square) pan
The perfect cornbread

1 tablespoon butter
1 cup gluten free pastry flour
1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1 teaspoon salt
3/4 cup yellow cornmeal
1 cup buttermilk
2 eggs
1 tablespoon honey
4 tablespoons melted butter, more for the baking dish

Preheat oven to 350°F and butter an 8-inch-square baking pan. Sift together flour, baking soda, baking powder, salt and cornmeal in a bowl. Set aside. In a small bowl, whisk buttermilk with eggs and honey. Whisk in melted butter. Mix wet ingredients with the dry until just combined. Pour batter into the pan. Bake 30 minutes until golden.

Nutrition Info
Per serving (about 3oz/75g-wt.): 190 calories (70 from fat), 8g total fat, 4.5g saturated fat, 65mg cholesterol, 450mg sodium, 23g total carbohydrate (1g dietary fiber, 4g sugar), 5g protein


Chunky Peanut Butter Chocolate Chip Cookies

Roasted peanuts, bittersweet chocolate and just a touch of salt, what’s not to love? These cookies are downright irresistible!

Makes about 2 dozen cookies

1/2 cup (1 stick) butter, softened
1/2 cup peanut butter
1/2 cup sugar
1/4 cup plus 2 tablespoons brown sugar
1 large egg
1/2 teaspoon vanilla extract
11/2 cups all-purpose unbleached flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup roasted, unsalted peanuts, coarsely chopped
1 cup bittersweet chocolate chips
Fleur de sel, to taste

Preheat oven to 350°F.
In a large mixing bowl, cream the butter, peanut butter, sugar, brown sugar, egg and vanilla extract.
Sift together the flour, baking soda and baking powder and add to peanut butter mixture, stirring to combine well.
Stir in chopped peanuts and chocolate chips.

Drop generous spoonfuls of dough onto an ungreased cookie sheet.
Press each mound of dough with a fork to flatten slightly.

Bake until bottom of cookies are golden brown, about 10 minutes.

Remove from oven and sprinkle immediately with fleur de sel to taste.
Let cookies cool on sheet for a few minutes before transferring to a cooling rack to cool completely.

Nutrition Info
Per serving (About 1 cookie/39g-wt.): 180 calories (90 from fat), 10g total fat, 4g saturated fat, 3g protein, 20g total carbohydrate (less than 1g dietary fiber, 8g sugar), 20mg cholesterol, 260mg sodium