Turkey and Black Bean Chili

While I technically got this recipe from Pinterest (original link here), I did notice it is similar to a previous recipe that I have posted here. But I am posting this other version anyway, because you can never have too many good chili recipes.

2 cans of black beans
1/2 chopped red onion
1 can tomato sauce
1/2 package frozen corn
3-4 chopped Roma tomatoes
1 Tlbs cumin
1 Tlbs chili powder
1.5 cups frozen dark turkey meat*
1/4 tsp garlic powder
1/4 tsp red pepper flakes
1/4 tsp dried oregano
1/2 tsp paprika
1 tsp black pepper
1 Tlbs grated sharp cheddar
1 Tlbs Greek yogurt
chopped cilantro

Throw everything except the cheese, yogurt, and cilantro in the crockpot and put it on low for 8-9 hours, stirring occasionally if you are home. Top with cheese, yogurt, and cilantro and serve.

*At Thanksgiving, I generally serve the white meat and freeze the dark meat to use in stews and so on, since no one in my family really likes the dark meat plain.

In the original recipe, she used a can of red beans instead of one of the black beans, used a package of taco seasoning instead of the spices (taco seasoning recipe here), and added chopped chili peppers, which I forgot to buy. She also used 2 uncooked chicken breasts instead of the turkey. If you do that, place the chicken on top of the chili while it is cooking, then take it out and shred it about an hour before serving.

Rating: 4/5
Why? This was all right but I think there was too much cumin and chili powder in it and I would probably cut those down if I make this again.


Tomato Basil Pizza

I had never had pizza other than pepperoni and olive (my mom's favorite) or Canadian bacon and pineapple (my dad's favorite) until I went to college. One of my roommates introduced me to tomato-basil pizza, or as it is sometimes called, margherita pizza.I have attempted to make this pizza in the past, but it has never really tasted right, so I haven't tried in a while. Then in one of the recent issues of  Clean Eating, there was a recipe, so I decided to give it another shot. And I am very glad I did.

1/2 recipe whole wheat pizza dough
4-5 Roma tomatoes
2 small cloves of garlic
1 tsp red wine vinegar
6-7 basil leaves
tiny pinch of sea salt
1/2 tsp fresh ground black pepper
1 cup mozzarella
15-20 basil leaves

Roughly chop the tomatoes into 1/4" chunks. Mince the garlic, then roll the 6-7 basil leaves into a roll together lengthwise, and slice them into narrow strips crosswise. Toss the tomatoes, garlic, vinegar, basil, salt, and black pepper into a saucepan, then heat over medium-low heat. Let the sauce simmer for 30 minutes or so, until the tomatoes are broken down and smell great. Meanwhile, preheat the oven to 450, and roll out the pizza dough to the size you want (mine was about 14" across). Put it on the pan or pizza stone (hint, hint...I would love one of those for Christmas....). Spread the sauce onto the dough as thick as you would like. Sprinkle half the cheese on top, then tear the remaining basil leaves in half, spread them on top of the cheese, then sprinkle the other half of the cheese on top of the basil. Bake at 450 for 10 minutes or so until the cheese is slightly browned.

This isn't exactly like the pizza my college roommate had, she prefers white (non-tomato sauce) pizza and I prefer it this way, with a chunky tomato sauce instead of tomato slices.  In the original recipe, it called for a 12 oz can of strained tomatoes, but I didn't know what those were so I went with my own gut on this and used fresh tomatoes instead. I also love basil, so I doubled the basil in both the sauce and the pizza.

This was really good and very easy, it took me about 40 minutes to put together, including the 30 minutes to simmer the sauce.

Rating? 5/5
Why? This was really easy to make and tastes great, as well as being pretty healthy. I like that there are limited ingredients and that it is heavy on the basil


Southwest Meatballs and Salsa Bowl

I have not been feeling well for a week or so, and this recipe was surprisingly easy.

1/2 pkg of ground turkey (about 1/2 lb)
1 egg white
1/4 cup whole wheat bread crumbs
pinch of sea salt
1/2 tsp black pepper
1.5 cups frozen corn
1 can of black beans, rinsed and drained
1/2 red bell pepper, chopped finely
3-4 chopped Roma tomatoes
1/2 cup low-sodium chicken broth
1 Tlbs fresh lime juice
1 tsp ground cumin
1/4 cup fresh chopped cilantro
sliced green onions
sliced olives
low-fat Greek yogurt

In a large bowl, combine the turkey, egg white, bread crumbs, salt and pepper in a bowl and mix well using your hands. Shape into small balls about the size of ping-pong balls. Spray a non-stick pan with EVOO, and heat it up over medium to medium-high heat. When the pan is hot, drop the meatballs in. Cook 3-5 minutes, turning frequently to brown all sides. Adjust heat to medium, then add corn, black beans, tomatoes, chicken broth, red pepper, lime juice, and cumin. Mix well, then partially cover and cook another 5-6 minutes, until meatballs are cooked through. Stir in cilantro. Serve, then top with green onions, olives, and Greek yogurt.

This was really good and easy to make. I have never really made meatballs before, and wasn't sure if it would work or not, but it was pretty easy. It would be really helpful to have tongs to easily turn the meatballs, I had to use a spoon and it didn't work incredibly well. I liked that this was almost all vegetables, except the meatballs and would be easy to do as a vegetarian dish with seared tofu instead. In the original recipe, there were no red peppers, olives, green onions, or Greek yogurt, but I had them sitting in my fridge and wanted to use them up, and I like those flavors combined. In addition, they used a full pound of turkey and had larger meatballs, but I was concerned they wouldn't cook all the way through and I like smaller meatballs, so I changed it.

Rating? 5/5
Why? Seriously, this was really savory. I love these flavors together and I liked that it was packed with vegetables but still tasted like a protein dish.