Wednesday, September 15, 2010

Recipes Week of 9/13

Turkey Chili
1# ground turkey
1 small onion, chopped
28 oz. diced tomatoes, undrained
15 oz. chick-peas, rinsed and drained
15 oz. kidney beans, rinsed and drained
15 oz. black beans, rinsed and drained
8 oz. tomato sauce
4 oz. diced mild green chiles
1 to 2 T chili powder

Cook and stir turkey and onion in medium skillet over medium-high heat until turkey is no longer pink. Drain fat. Stir in all reamining ingredients, bring to a boil. Reduce heat and simmer, stirring occasionally, for about 20 minutes.

Can also be cooked in slow cooker- combine cooked turkey & onion with remaining ingredients, mix well. Cover, cook on high 6-8 hours.

Makeover Gourmet Enchiladas
1 # lean ground beef
1 # extra-lean ground turkey
1 large onion, chopped
1 1/2 cups 2% cottage cheese
1 1/2 cups reduced fat sour cream
8 oz. chopped green chiles
1/2 tsp. ground cumin
1/2 tsp. ground coriander
SAUCE:
1 medium onion, chopped
16 oz. tomato sauce
1 cup salsa
1 Tbsp. Chili powder
1 tsp dried organo
1/2 tsp. garlic powder
1/2 tsp. dried thyme
12 8" whole wheat tortillas
3/4 cup shredded cheddar cheese, divided

1. In a large skillet, cook the beef, turke, and onion over medium heat until meat is no longer pink; drain. Stir in the cottage cheese, sour cream, chiles, cumin, and coriander; set aside.
2. For sauce, in a large nonstick skillet coated with cooking spray, saute onion until tender. Stir in the tomato sauce, salsa, chili powder, oregano, garlic powder and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until slightly thickened.
3. Place a heaping 1/2 cup meat mixture down the center of each tortilla. Roll up and place seam side down in two 9X13 dishes coated with cooking spray. Pour sauce over top.
4. Cover and freeze one dish for up to 3 months. Bake the remaining dish, uncovered, at 350 for 30-35 minutes or until heated through. Sprinkle with 6 Tbsp. cheese; bake 5 minutes longer or until cheese is melted. OR, for a larger group, cook both dishes. OR, omit the ground beef and 1/2 the rest of the ingredients and just make 1 dish.

To Use Frozen Enchiladas: Thaw in refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake as directed.

[6 servings per dish. Fat: 12g, Carbs: 33g, Calories: 358, Protein: 28g]

Butternut Beef Stew
1 1/4 pounds beef stew meat, cut into 1 inch cubes
1 Tbsp. canola oil
1 1/2 cups cubed, peeled butternut squash
1 cup chopped cabbage
1/2 cup coarsely chopped sweet red pepper
1 celery rib with leaves, chopped
10 oz. diced tomatoes with green chiles
1/4 cup packed brown sugar
14 1/2 oz. beef broth
1 Tbsp. adobo sauce
1 tsp. dried oregano
1/4 tsp. salt
1/8 tsp. pepper

1. In a large skillet, brown meat in oil on all sides; drain. Transfer to a 3 qt. slow cooker. Stir in the squash, cabbage, red pepper and celery.
2. In a blender, combine tomatoes and brown sugar. Cover and process until blended. Pour over vegetables. Combine the broth, adobo sauce, oregano, salt and pepper; add to slow cooker.
3. Cover and cook on low for 7-8 hours until meat and vegetables are tender. If desited, thicken pan juices.

Slow Cooker Chicken with Black Beans and Sweet Potato
8 boneless, skinless chicken thighs
2 tsp. gound cumin
dash of salt and pepper
1 tsp ground paprika
1/2 tsp. ground allspice
1 cup chicken broth
1/2 cup salsa
3 garlic cloves, chopped
15 oz. black beans, rinsed and drained
4 medium sweet potatoes, peeled and cut into 2 inch chunks

1. Mix all the ingredients with the exception of chicken, beans, and sweet potatoes in a bowl.
2. In the slow cooker, combine the beans and sweet potatoes. Place the chicken on top of the mixture the pour broth mixture over the chicken.
3. Cook on low for 8 hours or on high for 4 hours.
[Serves 6. Fat: .5g, Carbs: 35g, Calories 302.7, Protein: 6.6g]

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