Turkey Chili

As much as everyone (except me) hates to admit, soup season is upon us! A long and cold day calls for a warm bowl of chili for dinner. Luckily, this one is packed with tons of veggies, fiber and lean protein. Keeping up with those classic flavors, top with grated cheddar cheese, tortilla chips, plain Greek yogurt (you won’t even miss the sour cream), and fresh cilantro!

Yield: 6-8 ish servings

Ingredients:

1 Tablespoon olive oil

1 lb lean ground turkey (sub- ground chicken or ground beef)

1 Tablespoon each: garlic cloves (minced), paprika

1 teaspoon each: chili powder, salt, pepper, oregano, cumin

1 onion, diced

2 bell peppers, diced (any color, whatever you have)

3/4 cup carrots, diced

2 cups chicken stock

1 large can, diced tomatoes

2 Tablespoons tomato paste

1 can black beans, drained and rinsed

1 can kidney beans, drained and rinsed

 

Directions:

  1. In a large pot heat the olive oil over medium heat.
  2. Add the ground turkey and cook for about 5 minutes or until partially cooked, stirring occasionally.
  3. Add the spices, veggies and stock. Cover and cook on low heat for about 15 minutes or until vegetables begin to soften.
  4. Add the diced tomatoes, tomato paste and beans. Stir until combined.
  5. Cover once again and cook on low heat for 45-50 minutes, stirring occasionally.

Keep refrigerated in an airtight container for 1 week!

 

Herbed Chicken Salad

This chicken salad is the perfect work lunch to prep, pack and eat all week long. Using Greek yogurt instead of mayonnaise, this lighter alternative still gives you a protein packed, delicious lunch, without the extra calories!

Here’s how I did it:

Yield: about 3 cups

Ingredients:

1 Rotisserie chicken (pull off all meat and chop into small pieces)

1/2-3/4 cup plain Greek yogurt

1 Tablespoon honey

1/4 cup sunflower seeds

1/4 cup dried cranberries

1 teaspoon fresh/dried sage

Sprinkle of salt & pepper

Directions:

  1. Mix all ingredients together in a large bowl, stirring until chicken is fully coated.
  2. Put over salad greens, into a wrap or just eat by the spoonful!

Keep refrigerated in an airtight container for up to one week!