Tuesday, November 14, 2017

Turkey Chili Stuffed Acorn Squash

Photo and recipe adapted from skinny taste

This is my new favorite recipe.  So delicious.  Even Everett said, "mom I'm eating this SO fast because it's SO good." ;)

  • 2 acorn squash, halved, seeded
  • 1 pound ground turkey
  • 1-1/2 teaspoon kosher salt
  • 1/3 cup onion, chopped
  • 2-3 cloves garlic, chopped
  • 10 ounces canned Rotel mild tomatoes with green chilies
  • 1/2 cup canned tomato sauce
  • 1/2 cup water
  • 1 tsp cumin
  • 1/4-1/2 tsp chili powder
  • 1/4 tsp paprika


  1. Preheat oven to 400F degrees. Spray a baking sheet with nonstick spray.
  2. Place squash halves on the baking sheet, cut sides down. Bake until soft, 30 to 35 minutes.

  3. Meanwhile, in a large skillet, brown turkey over medium-high heat, breaking it up as it cooks into smaller pieces and season with salt and pepper.

  4. When meat is browned and cooked through add onion and garlic; cook 3 minutes over medium heat.

  5. Add the can of Rotel tomatoes, tomato sauce, water, cumin, chili powder, and paprika.
  6. Cover and simmer over low heat about 25 minutes stirring occasionally.

You can top with cheese, but it's not necessary- so good with no toppings.

Sunday, May 7, 2017

Chicken and Veggie Fried Rice

Recipe from Blue Apron

Chicken from 1 rotisserie chicken
2 eggs
1 cup jasmine rice
6 oz. green beans, cut into 1 inch pieces
2 green onions, sliced (separate green and white)
1 lb. cabbage, thinly sliced
1 zucchini, cut into 1/4" inch pieces
1- 1" piece of ginger, grated
1/2 cup teriyaki sauce
1/3 cup peanuts, roughly chopped
1/4 cup rice vinegar
1 tbsp. sesame oil

Toss chicken with 1/4 cup teriyaki sauce and 2 tbsp. vinegar and set aside.  Scramble the eggs then set aside.

RICE: Heat sesame oil in small pot, add half the ginger and season with salt and pepper; cook 30 seconds.  Add the rice and 2 cups water, heat to boiling then cover, reduce heat to low and cook 12-14 minutes, or until water has been absorbed and rice is tender.  Remove from heat and fluff with fork.  Stir in 2 tbsp. vinegar and season with salt and pepper to taste.

In a large saute pan, heat 1 tbsp. olive oil until hot, add cabbage and green beans; season with salt and pepper.  Cook 5-7 minutes until slightly softened.  Add zucchini, white bottoms of green onions and remaining ginger.  Cook 3-5 minutes or until softened.

Add the chicken, rice and remaining teriyaki sauce to pan.  Cook 5-6 minutes or until thoroughly combined and heated through.  Garnish with peanuts.

Monday, May 1, 2017

Korean Beef (turkey) Bowls

This was amazing!  So flavorful.
Original Recipe from Damn Delicious

1 c brown rice (1/4 c per bowl)
4 large eggs (not necessary- don't add next time)
1 tbsp olive oil (might use 1/2 tbsp next time?)
2 garlic cloves, minced
10 cups spinach or baby kale/spinach blend 

For the Korean "Beef"
1/4 c brown sugar
1/4 c soy sauce
1 tbsp grated ginger
2 tsp sesame oil (use only 1 next time)
1/2 tsp sriracha
1 tbsp olive oil (use 1/2 next time)
2 cloves garlic, minced
1 lb ground turkey
3-4 green onions, thinly sliced

In a small bowl, whisk together sugar, soy sauce, ginger, sesame oil and sriracha.

Heat 1 tbsp olive oil in a large skillet over medium heat.  Add garlic and cook, stirring frequently, 1 minute.  Stir in spinach until wilted.  Set aside.

In same pan, heat 1/2 tbsp olive oil.  Add garlic and cook, stirring frequently, 1 minute.  Add ground turkey and cook until browned.  Stir in sauce mixture and green onions until well combined, about 2 minutes.

Turn off heat, add spinach and 1 bag brown rice into turkey mixture and combine.