Tag: Turkey

Protein Packed Turkey Chili

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Being the Midwest there is no surprise about a unexpected snow storm in the middle of March. So when I woke up yesterday morning to a white-out covering the city skyline I knew nothing would be more comforting than a nice pot of turkey chili for Monday night family dinner.

I love chili. Everything goes into one pot and you can pack it with pretty much anything you desire, there are no limitations. It’s also a great dish to separate and freeze for a rainy — or in this case, snowy — day. Loaded with protein and vegetables, served over rice or on it’s own, chili is an essential for any Midwesterners life!

Yields 12 servings — that’s 12 meals for you meal preppers!!!

Ingredients

  • 1 lb of lean ground turkey
  • 3 cloves of garlic
  • 1 yellow onion
  • 2 jalapeños
  • 1 red pepper
  • 1 green pepper
  • 1 zucchini
  • 3 tomatoes
  • 1 avocado
  • 3 green onions
  • 1 can of organic whole corn kernels
  • 1 can of organic, no salt added black beans
  • 1 can of organic, no salt added kidney beans
  • 24 ounces of tomato juice
  • 4 tablespoons of crushed red pepper
  • 4 tablespoons of paprika
  • 4 tablespoons of chili powder
  • 4 tablespoons of cayenne pepper
  • 4 tablespoons of cumin
  • Salt and pepper to taste
  • 1 tablespoon of olive oil
  • Cheese of your choice (optional)

Instructions

  1. Chop all the vegetables — garlic, onion, jalapeños, pepper, zucchini and tomatoes
  2. In a large stew pot heat oilve oil, garlic, onion, and crushed red pepper on low/medium heat. Stir until they become fragrant
  3. Add ground turkey and cook until browned
  4. Add remaining chopped vegetables  and spices (paprika, chili powder, cayenne, and cumin) — stir until well mixed
  5. Turn heat up to medium and add tomato juice
  6. Rinse beans and corn in a strainer
  7. Bring mixture to a boil and add beans and corn
  8. Cover and cook for 15-20 minutes until the chili has thickened
  9. Serve in a bowl and top with fresh sliced avocado, chopped green onion and cheese of your choice (optional)
  10. Enjoy!

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❤ the fit bitch

Turkey Burger and Fries

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Who doesn’t love a good burger and fry combination? Well, actually, it has to be a really great burger for me to go out of my way to order it, but that usually doesn’t take much. So like any good American girl, I have provided you with a #fitbitchapproved burger and fry recipe (turkey burger, just so I’m not misleading). I made them for a quick family dinner last week and didn’t hear one complaint!

Yields 4 burgers and fries

Ingredients

  • 1 package of ground turkey (usually sold in 1.25lb packages)
  • 1 large sweet potato
  • 2 medium yellow potatoes
  • 1 tomato – sliced
  • 1 avocado – sliced
  • 1 pack of fresh basil
  • ½ a cup of pine nuts
  • ½ a lemon
  • 1 garlic clove
  • Cheese of your choice (optional)
  • Whole wheat buns (optional)
  • Paprika
  • Salt & pepper

Instructions for fries:

  1. Preheat oven to 400 degrees
  2. Cut the sweet potato and yellow potatoes into sticks, about ¼ an inch thick and ½ an inch long
  3. Place in a large bowl and lightly drizzle with olive oil
  4. Season with paprika, salt and pepper to your liking
  5. Give them a good toss and place them on a cooking sheet
    • NOTE: Make sure there is enough room so the fries are not piled on top of each other, rather spread out on the pan so they cook evenly
  6. Place in the oven for 15 minutes before taking them out and giving them a good flip
  7. Place them back in the over for about 15 minutes — until golden brown
    • NOTE: Keep and eye on these bad boys so they don’t burn!

Instructions for burgers — while the fries are in the oven:

  1. Use your hands to mold the meat into 4 evenly sized burger shapes
  2. Dust the side facing up with salt, pepper and paprika
    • NOTE: This is more of a personal preference step. I LOVE paprika and use a lot, while keeping the salt and pepper to a minimum
  3. Heat a pan on medium heat
  4. Once the pan is hot, place the burgers in the pan seasoned side face DOWN
  5. While they are cooking, season the other side in the same manner as the first
  6. Cook on the first side for about 10 minutes before flipping
  7. Cook for another 10 minutes until cooked all the way through – try to only flip once to keep the moisture in your burger!
    • NOTE: Turkey MUST be cooked thoroughly to avoid any potential food sickness, so cut into the middle of one burger with a knife and make sure it is NOT PINK!
  8. If you would like cheese, place a slice on top for the last 5 minute of cooking — I suggest covering the burgers with cheese to make it nice and melty!

Instructions for pesto:

  1. Place the garlic clove, basil, pine nuts, juice from the lemon half, and a teaspoon of salt and pepper into a food processor
  2. Blend until nice and creamy
  3. Sometimes I like to add about a ¼ cup of water to make it more of a sauce and less of a paste, but that’s totally up to you!

If you choose to use a bun, put it in the oven for a couple minutes to get it nice and toasty then place the burger on top with a dollop of pesto, a tomato slice and some avocado, and enjoy!

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❤ the fit bitch

 

Teriyaki Lettuce Wraps

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Made this dinner for my family the other night. Took a total of 30 minutes (including food prep) and UNDER $15 for 4 people. Even if you have to buy the soy sauce, it will still be under $20. This recipe is so quick, cheap and easy. It is perfect for a busy night after work or the gym! Also, if you live alone and are big into meal prep, make this and have it for 3 other days of the week…you really can’t go wrong.

Yields dinner for 4

Ingredients

  • 1 lb of extra lean ground turkey (or chicken if you prefer)
  • ½ of a medium zucchini
  • ½ of a red bell pepper
  • 2 large carrots
  • 3 green onions
  • 1 head of lettuce
  • ½ cup of low-sodium soy sauce
  • 1 tablespoon of honey
  • 1 teaspoon of sriracha

Instructions

  1. Cut the zucchini, pepper and carrots into shoe string pieces
  2. Chop the green onions
  3. Wash and trim the head of lettuce
  4. Carefully remove each leaf of lettuce to keep it in a shell/wrap shape
  5. Start browning the turkey in a large sauté pan on medium heat
  6. While the turkey is cooking, whisk the soy sauce, honey, and sriracha together with a fork
  7. After the chicken is almost fully cooked add the vegetables to the pan and stir together
  8. Cook vegetables and meat for 5 minutes before adding the sauce to the pan
  9. Continue cooking for 5 more minutes, stirring every minute or so
  10. Remove from heat
  11. Spoon meat and veggie mixture into lettuce shells and enjoy!

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❤ the fit bitch

“Stuff Your Face” Peppers

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Last week I made Mexican dinner using my absolutely perfect stuffed pepper recipe for my girlfriends and me. It was so much food for each of us, it was almost hard to finish — almost! You can stuff your face with these bad boys and not feel guilty in the morning. And the best part about it, only cost me $20 for all the ingredients 🙂

Not gonna lie, this recipe does take a bit longer, but its perfect for a casual weeknight get together.

Yields 4 “Face Stuffing” Peppers

Ingredients

  • ½ cup of quinoa
  • 1 lb of ground, extra lean turkey
  • 4 bell peppers (color of your choosing)
  • 1 small onion – chopped
  • 1 jalapeño – chopped (optional)
  • 1 tomato – chopped
  • 1 clove of garlic – finely chopped
  • 1 avocado
  • 1 8oz can of black beans – drained and rinsed
  • 1 8oz can of corn – drained and rinsed
  • 1½ tablespoons of cumin
  • ½ cup of low-fat cheese
  • ½ cup of water
  • Salt and pepper
  • Hot sauce of your choosing

Instructions

  1. Start cooking the quinoa in a saucepan
    • NOTE: For every ½ cup of quinoa use 1 cup of water
  2. Pre-heat oven to 350 degrees
  3. While the quinoa is cooking, cut the tops off the peppers, remove and discard the seeds and place the peppers in a baking dish
  4. Chop the rest of the peppers and set aside – if I have to tell you to not chop the stems, maybe cooking isn’t for you 😉
  5. In a separate pan combine onion, and garlic cooking on medium heat for about 2 minutes
  6. Add turkey to pan and cook until browned
    • NOTE: Make sure it’s a large pan, you will be putting a lot of ingredients in there
  7. Once the turkey is browned, stir in jalapeño (optional), tomato, corn, and cumin to the pan. Cook for 3-4 minutes, add water and bring heat up to high
  8. Once the mixture starts to boil, bring the heat back down to medium and stir in the quinoa and black beans. Cook for 5 minutes continually stirring everything together, add salt and pepper to taste
  9. Remove mixture from heat and spoon the mixture into each pepper – go ahead, pack those suckers to the brim, don’t be shiesty
  10. Pop them in the oven for 25-30 minutes, then top them with your hot sauce (don’t go overboard here) then cheese and put them back in the over until cheese is nice and melted

Pull them from the oven and serve with some sliced avocado. Now devour!

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❤ the fit bitch