Ok...confession...this was the first meal I learned how to cook as a married woman. Yes, before that I could get food on the table...chinese, pizza, chicken fingers...LOL! But once I became I wife, I felt that it was only right that I start making actual healthy dinners.
I was told that a chili was the place to start. It's easy. You can basically put anything you want in it. And it's really hard to mess up. So, I googled it and decided to go with a turkey chili recipe that was actually created for kids! I thought, this should be easy enough. And I was right! Six years later, I have pretty much perfected it, and tend to make it a bit different each time.
For me, the trick it to cook it off, on low, for at LEAST an hour. I like my chili thick, and this is the BEST way to do it. The longer it simmers, the stronger the flavors become and the tastier it is!
I used to accompany this delicious dish with regular ole rice, but now that I have found cauliflower rice, well it's a whole new ballgame!! I will be uploading that recipe soon, or if you would like to try it sooner, you can check out my Instagram: MissKateFit or search #KateEatsClean to find out how it's done.
Serves 4:
Ingredients:
1 TBSP Extra virgin olive oil
1 small onion, chopped
1 orange bell pepper, chopped
2 cloves of garlic, minced
1 package of JENNIE-O Lean (or Extra Lean) ground turkey
1 tsp cumin
1/2 tsp mild chili powder
1 can of cannellini beans, rinsed and drained
1 can of kidney beans, rinsed and drained
1 can of no salt added diced tomatoes
1/2 cup salsa (your favorite brand)
No salt added organic chicken stock
Salt
Pepper
1) Heat the oil to a dutch oven, or large pan, over medium/high heat.
2) Add the onions and the peppers. Cook for 4-5 minutes.
3) Add garlic and cook until fragrant. (About 1 minute)
4) Add in the turkey and break up. Sprinkle in some salt and pepper, as well as the cumin and chili powder. Let brown for about 8 minutes, occasionally breaking it up as it cooks.
5) Once browned, add in beans, tomatoes, salsa and cover with the chicken stock.
6) Bring to a simmer, and cook off until desired thickness.
Serve with rice, cauliflower rice, corn chips, avocado, corn or alone. Enjoy!!
So...my husband had bought me this bag of coconut flour from Trader Joes and had been asking me to "please, do something with it." Over the holidays I made macaroons, and they were DIVINE! Tonight, I decided to try something a little bit different.
You see, we are chicken lovers in this house, but for the most part, I either pan fry, or bake, usually with no breading or crust. I have been gluten free for almost 6 years, and we just prefer to have it that way. A little EVOO, a pinch of salt, a dash of pepper, and there you have it!
This evening I was feeling creative. I started looking around for some chicken recipes, using coconut flour and the following is what I came up with. I am also including my roasted potatoes recipe and garlic roasted broccoli, just because they are so tasty!
Serves: 4
Coconut Chicken
1.5 lbs of chicken cutlets (thin sliced)
1/4 cup olive oil
1/2 cup coconut flour
1 tsp salt
1 tsp cumin
1 tsp turmeric
1/2 tsp white pepper
Potatoes
1 bag of small New Potatoes
1 Sweet Potato
Extra Virgin Olive Oil
Salt
Pepper
Broccoli
1 head of broccoli - chopped
Extra Virgin Olive Oil
2 cloves of garlic
Salt
Pepper
1) Preheat oven to 425 degrees.
2) Peel and wash sweet potato. Then cut into small pieces.
3) Cut the New Potatoes in halves (or thirds). *Tip- Make sure all potatoes are around the same size. They will cook evenly and come out perfect. :)
4) Put potatoes on baking sheet and drizzle with oil, sprinkle with salt and pepper, then pop in the oven. Set timer for 30 minutes.
5) Combine broccoli, olive oil, garlic, salt and pepper, and put on a separate baking sheet.
6) Once the first timer goes off for potatoes, add broccoli to the oven. *At this time, also flip the potatoes so they don't burn.
7) Set timer for an additional 15 minutes.
Meanwhile,
8) Heat a large saute pan on the stove top over med/high heat.
9) Put Extra Virgin Olive Oil in one bowl, and flour, salt, cumin, turmeric, and pepper in another.
10) Dip chicken into oil, then flour mix. Make sure you cover the chicken. Repeat with all the cutlets.
11) Place chicken in pan, and cook for 2-3 minutes on each side, or until done, depending on the thickness.
12) Place on paper towel to soak up excess oil.
13) Plate and serve!
Enjoy!
