Category: Recipes

Pumpkin Chili

 

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Pumpkin Chili

Image/Recipe Source: One Lovely Life

Keyword: Entrée
Ingredients
  • 1/2 tablespoon oil
  • 1 pound lean ground beef or ground turkey
  • 1 green bell pepper, diced
  • 1 onion, diced
  • 2 tablespoons chili powder
  • 1 1/2 teaspoons cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 28 oz can fire-roasted diced tomatoes, not drained
  • 1 15 oz can pumpkin puree
  • 1 15 oz can pinto beans, drained
  • 1 15 oz can black beans, drained
  • 1/2 - 1 cup water or broth as desired
Toppings
  • chopped cilantro, sliced green onions, sliced jalapeno, diced avocado, sour cream or yogurt, cheddar cheese
Instructions

  1. Brown The Meat. In a large pot or Dutch oven, brown ground beef in oil over medium heat 5-7 minutes, or until cooked through.

  2. Add Veggies & Seasonings. Once the meat is cooked, add the bell pepper, onion, and seasonings. Cook 4-5 minutes to soften the veggies.

  3. Add Pumpkin, Beans & Tomatoes. When the meat is cooked through and the veggies are tender, add tomatoes, pumpkin puree, and beans to the pot. Stir to combine. (This mixture will be THICK! Don’t worry, we’re not done yet!)

  4. Cover and simmer on medium-low heat 30-40 minutes, stirring occasionally. If needed, feel free to add 1/2-1 cup water or broth (or more) to thin the chili out to your desired consistency. Don’t rush this simmering process, since it helps the flavor develop.

  5. Garnish. Sprinkle with chopped cilantro and serve with your favorite chili toppings.

Chicken Salad with Peanut Dressing

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Chicken Salad with Peanut Dressing

Image/Recipe Source: Cooking Matters

Keyword: Entrée
Ingredients
Salad
  • 2 chicken breasts, cooked and shredded
  • 1 medium head romaine lettuce
  • 1 medium red bell pepper
  • 1 small apple
  • 8 snow peas
  • 1 10 oz can mandarin oranges, packed in juice
  • 1/4 cup slivered almonds (optional)
Dressing
  • 2 tablespoons peanut butter
  • 2 tablespoons oil
  • 2 teaspoons reduced-sodium soy sauce
  • 2 teaspoons distilled white vinegar
Instructions

  1. Rinse lettuce. Pat dry. Tear into bite-sized pieces.

  2. Rinse bell pepper. Remove core and seeds. Cut into bite-sized pieces.

  3. Rinse apple. Cut into thin slices. Then, cut slices into matchsticks.

  4. Rinse snow peas. Slice thinly on the diagonal.

  5. Drain mandarin oranges, reserving juice.

  6. In a large bowl, add peanut butter, oil, soy sauce, vinegar, and 1 Tablespoon reserved mandarin orange juice. Mix until well blended.

  7. Add lettuce, bell pepper, apple, snow peas, drained mandarin oranges and chicken to bowl with dressing. Toss to coat. If using almonds, sprinkle on top of salad now.

Egg Bites

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Egg Bites

Adapted and modified from Art and the Kitchen

Photo Credit: Art and the Kitchen

Keyword: Breakfast, Snack
Ingredients
  • 6 eggs
  • 3 tablespoons milk
  • 3/4 cup grated cheddar cheese
  • 1 cup ground breakfast sausage, cooked
  • 3/4 cup red bell pepper, chopped
  • 1/4 cup onion, chopped
  • 1/2 tablespoon oil
  • salt and pepper to taste
  • cooking spray
Instructions

  1. Preheat oven to 350º Fahrenheit. Spray mini muffin pan generously with cooking spray.

  2. Heat the oil in a skillet. Add red pepper and onion. Sauté until the peppers and onion are slightly tender. About 4-5 minutes.

  3. In a separate bowl or large measuring cup, whisk together the eggs and milk.

  4. In another bowl, add sausage and veggie mixture.

  5. Use a spoon to add the sausage and veggie mixture to a greased mini muffin pan. Top with cheese.

  6. Pour egg and milk mixture into each mini muffin section.

  7. Bake at 350º F for about 14-16 minutes. Tops should be golden brown.

Recipe Notes

This recipe is customizable, and ingredients can be swapped based on your family's preferences. 

Turkey Pinwheels

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Turkey Pinwheels

Picture Credit: eatingbirdfood.com

Keyword: Entrée
Ingredients
  • 4 whole wheat tortillas (10 inch)
  • 1 package oven roasted turkey, sliced
  • 1 head lettuce
  • 1 package sliced cheddar cheese
  • 1 5.3 oz cup plain non-fat Greek yogurt
  • 1 package dry ranch seasoning
Instructions

  1. In a small bowl, mix together 1 tablespoon of the ranch seasoning packet with the Greek yogurt.

  2. Lay the whole wheat tortillas on a flat surface. Spread a thin layer of the ranch dip on each tortilla.

  3. Layer two lettuce leaves over each tortilla, followed by two slices of turkey and one slice of cheddar cheese.

  4. Starting with the edge closest to you, fold over the tortilla so it sticks, and then roll it up as tightly as possible, tucking in the fillings as you go.

  5. With the seam side facing down, slice the roll into 1" wide pieces.

  6. Arrange on a plate and enjoy!

Beef and Rice Soup

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Beef and Rice Soup
Adapted and modified from source: goodfoodgoodmove.yourtexasbenefits.com
Ingredients
  • 1 pound lean ground beef
  • ½ teaspoon garlic powder
  • 1 large carrot diced
  • 4 cups water
  • 1 small onion diced
  • 4 cups beef broth low sodium
  • 2 stalk celery diced
  • 1 can diced tomatoes
  • 2 cups uncooked rice
  • ½ teaspoon black pepper
Instructions
  1. In large sauce pot, cook ground beef over medium heat. Drain fat.
  2. Add carrots, onion, celery, and garlic; stir often and cook for about 5 minutes.
  3. Add 4 cups of water, 4 cups beef broth, tomatoes with juice, rice, and pepper. Bring to a boil.
  4. Cover and reduce heat to a low boil. Cook for about 30 minutes.