Recipes

Easy Turkey or Chicken Chili

chilli

Adapted from http://www.myrecipes.com/recipe/easy-chili

Ingredients

1 onion, chopped

1 small green bell pepper, chopped

2 garlic cloves, minced

1 ½ pounds cooked turkey or chicken, cut in bite size pieces

2 (16-ounce) cans red kidney beans, rinsed and drained

2 (14-1/2-ounce) cans diced tomatoes

2 to 3 tablespoons chili powder

1 teaspoon salt

1 teaspoon pepper

1 teaspoon ground cumin

 

Preparation

Cook onion, pepper and garlic in a large skillet over medium-high heat, cooking until onion is translucent.

Place mixture in 5-quart slow cooker; stir in beans and remaining ingredients. Cook at HIGH 3 to 4 hours or at LOW 5 to 6 hours.

Notes: If you want to thicken this saucy chili, stir in finely crushed saltine crackers until the desired thickness is achieved.

RECIPE: SUPER BERRY QUINOA SALAD

spring berry quinoa salad

Photo by Angela Simpson

Serves 2

What You’ll Need:

½ cup uncooked quinoa
1 1/3 cup water
2 tablespoons slivered or coarsely chopped raw almonds

1 teaspoon ground flaxseed
2 teaspoons hemp seeds (also known as hemp hearts)
2 teaspoons sunflower seeds
6 cups mixed baby greens
1 tablespoon extra virgin olive oil or grapeseed oil
3 tablespoon white balsamic vinegar or fruit-infused vinegar
2/3 cup mixed fresh berries (raspberries, blackberries, blueberries)

What to Do:

  1. Rinse quinoa under water in a fine mesh strainer.
  2. Bring water to a boil in a small saucepan. Add the quinoa and simmer for 15 minutes (or until all liquid is absorbed).
  3. Add the ground flaxseed, hemp seeds, and sunflower seeds to the quinoa, stir to combine, and set aside or in the fridge to cool.
    Dry-toast the almonds in a small pan on the stove, stirring frequently, until golden. (You can skip this step, but toasting helps to enhance the flavor.)
  4. Whisk together the oil and vinegar to make a quick dressing.
  5. Wash the baby greens and place them in a large bowl. Pour the dressing over top and toss to coat.
  6. Divide the greens between two salad bowls, followed by the cooled quinoa mixture and berries.
  7. Sprinkle the toasted almonds over each salad and serve immediately.