Last minute (healthy) Turkey Chili

Rainy days make me want to cook all day!

Being a mom of 2 littles, I can’t just drop everything and head out to Whole Foods for an hour gathering unnecessary (and expensive) ingredients like I used to.

But I can still enjoy cooking and make something delicious with just a few yummy ingredients.

Once I’ve decided that no matter how much I bribe him, my toddler isn’t going to eat this, I can actually prepare it the way I want with as many spices as I’d like!

This is one of my favorite things to make last minute during a rainy day, snow day, or day I’m feeling extra puffy and want to eat something healthy AND savory.

Here’s what I use:

  1. Ground turkey
  2. Onion (yellow or purple)
  3. Green pepper
  4. Fresh garlic
  5. Olive oil
  6. Diced tomatoes with green chili
  7. Salsa (any typical red salsa will do)
  8. White chili beans
  9. Kidney beans
  1. Cumin, Cayenne Pepper, chili powder, ground black pepper, a little salt

I start with a big pot and add about 3 Tbs. olive oil over medium high heat.

Add chopped onion, green pepper and garlic to sauté and soften.

Add seasonings and allow to simmer.

Add ground turkey, breaking up and allow to begin to brown.

Stir in un-drained tomatoes and chili’s. Mix together.

Add un-drained white chili beans and drained kidney beans. Stir and simmer.

Finally add a little salsa and keep on low heat until turkey is completely cooked through (about 30 min).

*Tip* I had 2 fresh (uncooked) ears of corn that needed to be used up so I cut the corn off the cob and added it to the chili, something I’ve never done before, but will continue doing because it added a nice sweetness to the spice!

Enjoy, Mamas!

Healthy(er) Gluten-Free Shepherd’s Pie

In the spirit of St. Patty’s day this past week, I decided to make a shepherd’s pie. I didn’t have any ground lamb, as traditionally used in the Irish recipe, but I did have ground turkey, so I went with it. Cutting back on the calories and fat isn’t a bad thing!

Here’s what I did:

  • 1 lb. Ground Turkey Meat
  • 1 Tbs. Grape Seed Oil (or olive oil)
  • 2 Carrots
  • 1/4 Yellow Onion
  • 1/2 Cup Beef Broth
  • 1 Tbs. Worcestershire Sauce
  • 1 tsp. Salt
  • 1/2 tsp. Parsley
  • 1/4 tsp. Thyme
  • 4 Russet Potatoes
  • Butter
  • Almond Milk (or regular milk)
  • S&P to taste

Preheat oven to 375.

In a medium-sized pot (on medium heat), I poured the oil and allowed it to heat a bit while I chopped my onion and carrot. I added those to the oil and allowed them to soften while I got the rest of the ingredients ready. I added the thyme and parsley and mixed together.

In a separate pot, I began heating salted water to cook the potatoes. I washed, peeled and chopped the potatoes and added them to the boiling pot of water.

Once the carrot and onion mixture had begun to soften, I added the ground turkey and mashed down with a fork, mixing all the ingredients together. I added the 1 tsp. of salt, Worcestershire sauce, covered, and allowed to cook together for about 5 minutes. I stirred the mixture and added the beef broth, covered again and allowed the turkey to brown completely, stirring a couple more times and removing from heat.

Once the potatoes could be punctured with a fork, I drained and moved them to my mixing bowl. I added some butter (about 1/4 Cup, give or take) and about 1/2 Cup almond milk. I beat with a hand mixer and added salt and pepper to taste. (Feel free to add more butter/milk to your liking).

In a glass pie pan, I poured the meat mixture evenly as my base coat. I then scooped the mashed potatoes into dollops on top and then evenly spread to the edges.

I baked the pie for about 15  minutes, just until the mashed potatoes began to get a little crisp along the edges of the pan.

Slainte and ENJOY!!!