food, Recipes

Crockpot Turkey Chili

It sure doesn’t feel like fall in Grand Rapids with these temps approaching 90 degrees this week, but that hasn’t stopped me from busting out my Crockpot!

Now that I’m working in an office and not from home, I really need to be on top of meal planning so we don’t fall into a habit of getting takeout all the time.  The Crockpot gives me a guarantee that my family will have a healthy dinner ready when we get home in the evening.

Turkey chili is one of my favorite easy Crockpot recipes to throw together.  Here’s how I make mine!

turkeychiliingredients
Lots of seasonings- season your food, y’all!

Ingredients:

1 lb ground turkey

1 can black beans

1 can kidney beans

1 can diced tomatoes (I like Ro-Tel because they are spicier with the green chilis added)

Chili powder

Onion powder

Salt

Pepper

Garlic powder

Cumin

Aleppo Pepper (optional if you like more spice)

Cinnamon- Trust me!

 

Step 1:

groundturkeycook

Cook the ground turkey over medium high heat with a little non stick spray or olive oil.  Season with salt, pepper, garlic, onion powder, and Aleppo Pepper.

Step 2:

turkeychilicrockpot_2

Dump all of your ingredients into the crock pot, including your remaining seasonings. (Chili powder, Cumin, and Cinnamon)

If you’ve never used Cinnamon in your chili, you need to try it.  It’s a game changer.  Trophy Husband introduced me to this a while back and I’ve never looked back.  (sidebar: he’s the real chef in this relationship.  I just pretend that I know what I’m doing!) I’d suggest starting with about a tablespoon of cinnamon, and taste after the chili has been simmering for a while to see if you want to add more.  You don’t need a ton, but it really adds to the flavors.

Once you’ve dumped your ingredients, just let it cook on low for 8-10 hours and you’ll have a healthy and filling meal ready for you at the end of the day.

Enjoy!

 

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food, Recipes, Uncategorized

Freezer Breakfast Burritos

When times are tough- us moms have to stick together, right?

A former coworker just gave birth to twins a couple weeks ago.  She also has an adorable 20 month old girl that was in my son’s daycare class before we transferred locations.

Twins + Toddler = no time to cook (or sleep, or shower, or anything else)

A group of us moms have gotten together to make some freezer meals for this sweet family and my contribution is breakfast burritos.

I’m making two different kinds- one with turkey sausage, cheese, and potatoes, and one with black beans, cheese, and potatoes.  These are super easy to make and so convenient to have in the freezer for a quick morning meal.

Ingredients: (for 16 burritos- 8 sausage, 8 bean)

12 eggs

Milk (just a splash)

Sour cream (about 3 tablespoons- optional)

1 pound turkey sausage

1 can of black beans

1/2 bag of shredded cheese

1/2 bag of frozen hash browns

Butter or Ghee (about 2 tablespoons for cooking the eggs)

Salt

Pepper

Onion Powder

 

Directions:

Brown sausage in a bit of olive oil or non-stick spray.  Set aside.

 

turkey sausage

Brown potatoes in olive oil or non-stick spray.  Add salt and pepper. (sidebar- season your food, y’all! salt and pepper goes so far!)

hashbrowns

Combine eggs, milk, sour cream, and seasonings and whisk until blended.

eggs

Now, let’s talk scrambled eggs.  Please, please, please do not cook your eggs too hot too fast!  They come out sooooo much better when you cook them low and slow.  Seriously.  no more than 50% heat on your stove, and only stir them occasionally.  My husband, who is a much better cook than I am, taught me this technique and I’ve never looked back.  I have enjoyed my eggs so much more over the past 9 years since I met that man.

Again, turn on the stove to no more than 50% heat and add your butter or ghee.  (highly recommend ghee)

ghee

Then add your eggs.  Cook them sloooooooooooooow.  If there’s any brown on them, they are overcooked!

Halfway there!

scrambled eggs 1

And Done!

scrambled eggs 2

Now it’s time to build your burritos.  Add your ingredients, roll your burritos tight, and wrap in plastic.

build bean burritos

 

Now, let’s talk plastic.  I know it’s not exactly popular these days to use plastic wrap due to sustainability and health.  I don’t normally like to use plastic wrap, but I have not had success freezing these in foil.  I’d love to hear some suggestions on how my readers have made foil work for freezing and/or if you have other non-plastic tricks.

Once you have these wrapped, just throw in the freezer until you are ready to eat!

To warm up, the best technique in my experience is to leave in the plastic and warm up in the microwave for about 90 seconds.  This keeps the tortilla from drying out.  If you’re iffy about the plastic in the microwave, I’d suggest wrapping in a damp paper towel and placing on a microwave safe dish for 90 seconds.  The paper towel will help the tortilla retain it’s moisture.

I hope you enjoy these breakfast burritos!  If you make them, let me know how you like them!

I especially hope my friend and her family enjoy these and that it helps take a little bit of stress away from them as they care for their sweet family!

food, Recipes

Make Ahead Egg Cups

I’ve been very focused on meal prepping, as my husband and I are both trying to watch our waistlines.  I try to pack breakfast and lunch for him to take to work, and even though I work from home most days, I find it easier to stay on track if I “pack” my food as well.  When I’m ready for a break, I can just grab one of my containers from the fridge and have a no-brainer healthy meal.

One of our staple breakfasts are egg muffins, or egg cups.  These are a great low carb option packed with protein to keep you full.  You can play with the ingredients to suit your tastes.  Today’s recipe includes sausage, cheese, and spinach, but you can put together any combination that you like to have in your omelettes.

Here’s the recipe!

To make 12 muffins, use the following ingredients:

4 Large Eggs

1 cup liquid egg whites (you can change ratio of eggs to egg whites- you want the equivalent of about 10 eggs)

1 cup spinach, chopped

1/2 tube of breakfast sausage (I used pork because it was lower in sugar, turkey sausage is a lower calorie and fat option)

1/2 cup shredded cheese (or more to taste)

1/4 cup sour cream

Salt to taste

Pepper to taste

Onion powder to taste

 

Preheat oven to 325 if you plan to make ahead and warm up later.  If you are planning to eat immediately, preheat to 350.

Crumble and brown sausage in a skillet.  Set aside on a paper towel to eliminate some of the grease.

Combine eggs, egg whites, sour cream, and seasonings in a large bowl and scramble.

Add cooked sausage, spinach, and cheese and stir together.

Spray muffin tin with non-stick spray and use a 1/4 cup measuring cup to distribute mixture into even servings.

IMG_2935[1]

If making ahead to warm up in the future, bake at 325 for 25 minutes.  You want them to be a little “under” baked so that they don’t dry out when you microwave them.

If you just can’t wait to eat them and want to have them right away, bake at 350 for 30 minutes.

Enjoy!