Slow Cooker Roadhouse Chili

• 1 - 20 oz. package lean ground turkey
• 1 medium red onion, chopped
• 1 tsp. rubbed sage
• 1/2 tsp. red pepper flakes
• 1/2 tsp. garlic powder
• 1 tsp. dried oregano
• salt & black pepper
• 1 - 15 oz. can pinquito beans, rinsed and drained
• 1 - 15 oz. can black beans, rinsed and drained
• 1 - 14.5 oz. can petite diced tomatoes
• 1 - 6 oz. can tomato paste
• 1 tbsp. crushed garlic
• 2 tbsp. chili powder
• 1/2 tsp. cayenne pepper
• 2 cups reduced sodium vegetable broth

Drizzle a saute pan with olive oil over medium heat.  Add the onion and cook until starting to get translucent.  Add the ground turkey, sage, red pepper flakes, garlic powder and oregano.  Season with salt and freshly ground black pepper.  Cook until the meat is no longer pink, stirring often.

Meanwhile, put the beans, tomatoes, tomato pate, garlic chili powder, cayenne and vegetable broth in a crock pot, mix well and season with salt and freshly ground black pepper.

Add the meat mixture to the crock and mix well.  Cook on low 8-10 hours.

Serve with desired toppings:  shredded cheese, sour cream, diced onions, avocado.

Enjoy!

Turkey and Bean Stuffed Red Bell Peppers

• 1/2 of a 20 oz. package extra lean ground turkey
• 1 - 15 oz. can black beans, rinsed and drained
• 1 - 15 oz. can pinquito beans, rinsed and drained
• 1 - 14.5 oz. petite diced tomatoes, drained
• 1 - 4 oz. can diced green chilies
• 1 tbsp. chopped garlic
• 1 small yellow onion, chopped
• 2 tbsp. spicy taco seasoning
• 1 tbsp. ground cumin
• 3 large red bell peppers, cut in half lengthwise and seeded
• 1/3 cup reduced sodium chicken broth

Preheat oven to 350F.

In a large skillet, brown turkey, seasoning it with salt and freshly ground black pepper.  When turkey is starting to brown, add taco seasoning, cumin, onion and garlic.  When turkey is cooked through add beans, tomatoes, and green chilies.  Mix well.

Place peppers cut side up in a 9x13 baking dish sprayed with cooking spray.  Pour the broth in to cover the bottom of the dish.  Fill each pepper cup evenly with the turkey mixture.  They will be filled full, almost overflowing!  Cover the dish tight with foil and bake for 45 minutes. Serve using a slotted spoon, leaving broth in the pan.

Enjoy!!!

Easy Meal: Black Bean & Avocado Salad with Seasoned Rub Pork Tenderloin

Black Bean & Avocado Salad

• 1 - 15 oz. can black beans, rinsed and drained
• 1 small red onion, minced
• 1 jalapeño pepper, minced
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/2 of a lime, juiced
• 1 tbsp. olive oil
• 1 tbsp. white wine vinegar
• 1 1/2 avocados, cut into chunks

In a large bowl, combine all ingredients except for the avocado.  Put in the refrigerator to chill.  When ready to serve, add the avocado and carefully stir to combine.  Enjoy!

Seasoned Rub Pork Tenderloin

• 1 tsp. garlic powder
• 1 tsp. dried oregano
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• 1 tsp. ground thyme
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 1/2 pounds pork tenderloin
• 1 tbsp. olive oil
• 1 tsp. minced garlic

Preheat oven to 450F.

In a small bowl, mix the dry ingredients and stir with a form.

Rinse the tenderloin and let dry.  Sprinkle the rub over it and use your hands to get the seasoning to cover all of the meat, pressing gently so the seasoning adheres well.

In a grill pan, over medium heat, drizzle with the olive oil.  Add the minced garlic and sauté, stirring constantly, 1 minute.  Put the tenderloin in the pan and cook for about 7 minutes, searing each side using tongs to turn.  

Transfer to a baking dish and bake for 25 minutes.  Let rest for a few minutes, slice and serve.

Enjoy!

Crock Pot Pork Chops

• 1 medium red onion, thinly slice
• 2 large bone-in pork chops
• 4 tsp. chopped garlic
• 1 tsp. dried basil
• 1 tsp. dried oregano
• salt
• Freshly ground black pepper
• 1 - 14.5oz. can petite diced tomatoes, drained
• 2 medium zucchini, halved lengthwise and cut into 1/2" pieces

Place  onion into a crock pot that has been drizzled with olive oil and season with salt and pepper. 

Trim the fat from the pork and place the chops on top of the onion.  Sprinkle with chopped garlic, basil, oregano and season with salt and pepper.  Pour tomatoes over the top.  Cover with zucchini and season with fresh black pepper.

Cover crock and cook on for 8 - 9 hours.

Fiesta Burgers

• 1 package lean ground turkey
• 1/4 cup flat leaf parsley, minced
• 1/2 cup finely chopped red onion
• 1/4 cup chopped green onions
• 2 tsp. minced garlic
• 1 tbsp. Ancho chili powder
• 1 tsp. ground cumin
• 1/2 tsp. dried oregano
• 1/2 tsp. black pepper
• 1/4 tsp. salt

Preheat grill to medium high.

Place all ingredients in a large bowl and gently combine until evenly incorporated.  Form into 4 equal patties.

Grill the burgers until done, about 6 minutes per side.  Serve with avocado.

Enjoy!

Tortellini Salad

• 1 - 20 oz. package spinach and cheese tortellini, cooked according to package directions
• 1 cup chopped red onion
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1/4 cup Italian parsley, minced
• 1 - 5 oz. package Columbus lite Italian dry salami, sliced into strips
• 3 oz. lite monterey jack cheese, diced into small cubes
• 1/3 cup red wine vinegar
• 2 tbsp. olive oil
• 1 tsp. Italian seasoning

In a large bowl combine cooked tortellini, onions, bell peppers, parsley, salami and cheese. 

In a small bowl, whisk together oil, vinegar and Italian seasoning.

Pour the dressing over the salad and toss.  Taste and season with salt and freshly ground black pepper.  Add additional vinegar, to taste.

Enjoy!

Lentil Salad

• 1 tbsp. Dijon mustard
• 2 tbsp. red wine vinegar
• 4 tbsp. olive oil
• 1 1/2 tsp. salt
• Freshly ground black pepper
• 4 cups cooked lentils
• 1 large carrot, peeled and chopped
• 5 large radishes, thinly sliced
• 1 large cucumber, peeled, seeded and chopped
• 1/2 medium red onion, chopped

Combine mustard, vinegar, oil, salt and pepper in a small bowl.  Add 2 tbsp. water and whisk until well combined.

In a large bowl combine lentils, carrot, radishes, cucumber and onion.  Pour dressing over the top and carefully stir until well combined.

Enjoy!