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TURKEY BEAN CHILI

One pot meals are some of my favorite dishes because it doesn’t require a lot of time especially when you don’t have a lot of time to begin with. And because it’s so simple, there’s no reason why you shouldn’t take advantage of the ease for all-around healthy food.

You can’t get any more well balanced in a meal than this turkey chili. Plenty of protein from the turkey and beans. Complex carbs from the beans with TONS of fiber from both the beans and veggies. And not to forget to mention, there is no flavor lacking in this chili. Don’t let the ground turkey concern you! Cumin is the secret to making ground turkey (or ground chicken) taste similar to beef. But if you must, you can simply use a lean ground beef instead.

I personally use half ground turkey and half ground turkey breast. The ground turkey breast is very lean with a little higher protein content, only about 1.5g of fat per 4oz and no saturated fat like regular ground turkey. It’s a fair compromise to really make it healthy. Actually, it’s just to make room for me to top it off with some of my Homemade Queso Fresco cheese, haha! For those who are diabetic, with 8 servings in this chili you’ll get about 16g net carbs which isn’t so bad for how filling it is. You can make your portion smaller and enjoy a side of veggies or a salad to keep the carbs down more.

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TURKEY BEAN CHILI
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. In a large pot over medium-high heat cover the bottom of the pot with olive oil and sauté the bell peppers, onions, jalapeno, and garlic stirring until the onions are translucent.
  2. Add the ground turkey, chili powder, cumin, paprika, dried oregano, garlic powder, onion powder, cayenne pepper, and dried bay leaf. Use a wooden spoon to break apart the ground turkey and mix everything together.
  3. Once the ground turkey is nearly cooked after about several minutes, add the canned crushed tomatoes, vegetable stock, and worchestershire sauce. Bring to a boil then reduce the temperature to a steady simmer for about 45 minutes uncovered. Stir once in a while.
  4. Add the black beans and kidney beans the last 5 minutes.
Recipe Notes

Revised: September 7, 2017

BEET & GOAT CHEESE SALAD

I’ve written about not being a big salad person in a past salad recipe blog; unless it’s packed with tons of things to keep me interested enough to eat it let alone finish it. This particular salad recipe would leave me sounding incredibly hypocritical. But, I’m gonna have to say there are very few exceptions to the rule. Mainly because it has HERB GOAT CHEESE IN IT!!!

As much as I’m not into chain restaurants or chain anything for that matter; this salad was inspired by the French Country Salad from one of my few favorite chain restaurants, The Cheesecake Factory. I’ve been holding myself back from sharing this tasty re-creation because a lot of people don’t like beets. But I have to tell you, there’s something about the candied pecans and the herbaceous, creamy flavors of the goat cheese that merry so well with earthy beets. You just have to try it to understand. I could not get past the dirty taste of beets for so long until I came across this salad. I’m very thankful the waitress forgot to tell the kitchen to omit the beets when I ordered it or I’d be here today still loathing it.

Yet again, another simple, fresh, clean and satisfying dish that isn’t roughage alone. And get this, dairy from goats is naturally lactose free. And a much healthier alternative to cow derived dairy products! Here’s the Roasted Tarragon Asparagus that is called for in this recipe!

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BEET & GOAT CHEESE SALAD
Servings
servings
Ingredients
DRESSING
SALAD
Servings
servings
Ingredients
DRESSING
SALAD
Instructions
  1. In a small bowl whisk all of the dressing ingredients together and set aside.
  2. Toss all the salad ingredients into a large salad bowl, crumble the goat cheese on top with your fingers, slowly drizzle the dressing over the top and gently fold everything together.

CHICKEN FENNEL CAESAR SALAD

I love caesar salads but the standard caesar is almost too simple for me. If I’m going to eat a salad, I need some excitement both visually and in taste. In some ways I have always felt that if I don’t add more to it then I’m wasting a perfect opportunity to get more veggies in my diet.

When I made this for the first time I had only but a few things in the fridge that I didn’t want to go to waste and with no other option to make a meal. It’s called, “Jenn is too hungry to go to the grocery store at the moment. Will buy everything, if I shop hungry.” Times like these are great because it sparks that creative culinary side that I believe we all have if we give ourselves a chance.

The fennel works great in this due to its fresh, crisp flavor that cuts through and balances the tanginess of the caesar dressing. If you don’t like fennel or mushrooms, try something else you really like instead. If anything at all, use this as a base to inspire you to create something of your own.

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CHICKEN FENNEL CAESAR SALAD
Servings
servings
Ingredients
SALAD
DRESSING
Servings
servings
Ingredients
SALAD
DRESSING
Instructions
DRESSING
  1. Whisk everything in a medium bowl and allow it to chill in the refrigerator for 30 minutes.
SALAD
  1. In a large bowl toss the romaine lettuce, fennel, mushrooms, and chicken breast. Drizzle the dressing over and grate the cheese on the top.
Recipe Notes

My favorite baked chicken for this salad is simply some salt, fresh ground pepper, and ground paprika. Drizzle the top with olive oil. Bake at 375 F degrees for about 30 minutes in a baking dish sprayed with cooking spray.