Chili is one of my favorite winter comfort foods. We just got out of a mega deep-freeze up here in Wisconsin (“feels like -35°F” is something I would be OK with never seeing and feeling again) and this spicy turkey chili mac hit the spot. I made this on one of the nights that Mike and I were apart, so having to wash only one pot was a huge bonus. Doing dishes is the least exciting part of cooking.
Easy Spicy Turkey Chili Mac
1 1/4 pound 93% lean ground turkey
1 medium onion, chopped
3 cloves garlic, minced
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can diced tomatoes*
1 (15 ounce) can tomato sauce
1 cup dried whole wheat elbow macaroni or pasta of choice
1 – 2 jalapenos, seeded and finely chopped
2 tablespoons chili powder
1 teaspoon cumin
salt and freshly ground pepper, to taste optional toppings: shredded cheese, fat free Greek yogurt or sour cream, jalapenos
Heat a large skillet over medium-high heat. Cook turkey, onion and garlic until meat is browned and cooked through and onion is tender.
Stir in beans, tomatoes, tomato sauce, pasta, jalapenos, chili powder, and cumin. Bring mixture to a boil and reduce heat to medium-low and allow mixture to simmer. Cook, covered, for about 15 minutes, or until macaroni is soft, stirring occasionally. Season with salt and pepper to taste.
Top with optional toppings before serving.
*I used a pint of quartered tomatoes I canned over the summer.
I have a secret: I made this dish months ago. Back when spring was barely showing its face in Wisconsin. I took one bite of the salad and knew that this was going to be absolutely perfect for summer. The salad was delicious back in the spring when it was made from not-quite-in-season veggies. Now that it’s summer, I urge you to take advantage of the delicious, local veggies at a farmers’ market near you. I walk through the Appleton or Madison market every week and the bountiful produce makes my day. I can’t eat this salad right now (it doesn’t fit into my diet quiet yet), but I can dream about it. I’m hoping that my food issues get sorted out before the summer is over so I can take advantage of the fresh veggies from the market and in my garden.
Mediterranean Chopped Salad
1 medium cucumber, seeded and cut into 1/2-inch dice (about 1 1/4 cups)
1 pint grape tomatoes, quartered (about 1 1/2 cups)
2 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
1 medium garlic clove, minced
1 (14-ounce) can chickpeas, drained and rinsed
1/2 cup pitted kalamata olives, chopped
1/2 small red onion minced (about 1/4 cup)
1/2 cup roughly chopped fresh parsley
1 romaine heart, cut into 1/2-inch pieces (about 3 cups)
4 ounces feta cheese, crumbled (about 1 cup)
Ground black pepper
Place cucumber and tomatoes in a colander set over a bowl. Sprinkle with salt and gently toss to combine. Let stand for 15 minutes.
In a large bowl, whisk together olive oil, red wine vinegar, and garlic. Add the cucumber, tomatoes, chickpeas, olives, onion, and parsley; toss to combine and let stand at room temperature for 15 minutes.
Add romaine and feta and toss until ingredients are evenly distributed. Season with salt and pepper, to taste before serving.
So, remember that amazing (and easy!!) pineapple salsa I posted a couple weeks ago? It’s not only good on chips, with pretzel thins, or plain by the spoonful… it’s delicious on marinated chicken, too! I’m loving all the pineapple that’s on sale right now and this dish is super easy to prepare. Prep and marinate the chicken the night before and then you have dinner on the table in 30 minutes the next day!
1/2 cup pineapple juice
3 tablespoons ketchup
3 tablespoons low-sodium soy sauce
2 teaspoons minced peeled ginger
4 garlic cloves, minced
4 boneless, skinless chicken breast halves
salt and freshly ground black pepper
2 cups hot cooked brown rice
1/4 cup chopped fresh cilantro
2 cups fresh pineapple salsa
Whisk together pineapple juice, ketchup, soy sauce, ginger, and garlic in a small bowl. Reserve 1/4 cup of the marinade. Place chicken in a shallow dish and pour the remaining marinade over it. Cover and refrigerate for 2 hours or overnight, turning halfway through.
Preheat oven to 350°F. Coat a baking pan with cooking spray. Discard marinade and place chicken into prepared baking dish. Season with salt and pepper.
Bake chicken for 30 – 40 minutes, or until chicken is cooked through and it has reached an internal temperature of 165°F. Pour reserved 1/4 cup marinade over chicken.
Combine brown rice and cilantro in a bowl. Serve chicken with brown rice and pineapple salsa.