#1,166: Turkey and Sweet Potato Chili

I quite enjoyed this sweet potato chili!  Although I do think it would have been slightly better with cheese and oyster crackers, but I digress.  :)  This is a super healthy, low-carb chili that I will definitely be making again.  It's a tad sweet because of the sweet potatoes, but not overly sweet.  

20 oz 93% lean ground turkey or ground beef
kosher salt, to taste
1/2 cup onion, chopped
3 cloves garlic, crushed
10 oz can Rotel mild tomatoes with green chilies
8 oz can tomato sauce
3/4 cup water
1/2 tsp cumin, or to taste
1/4 tsp chili powder
1/4 tsp paprika
1 bay leaf
1 medium sweet potato, peeled and diced into 1/2-inch cubes
fresh cilantro, for garnish

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

When meat is browned and cooked through add onion and garlic; cook 3 minutes over medium heat. Add the can of Rotel tomatoes, sweet potato, tomato sauce, water, cumin, chili powder, paprika, salt and bay leaf.

Cover and simmer over medium-low heat until potatoes are soft and cooked through, about 25 minutes stirring occasionally. Add 1/4 cup more water if needed. Remove bay leaf and serve.

#1,165: Sausage and Peppers Frittata

I do not love eggs...I like them, and I will eat them hot, but I usually don't love them enough to want to eat them several days in a row for breakfast.  I LOVED this recipe.  I ate it almost every day for breakfast this week.  Granted, I doubled the pork sausage so it was less "eggy," but it was still very good!

1/2 pound ground pork sausage (I used 1 lb)
1/2 cup finely diced white or yellow onion
1 cup bell peppers, small dice
6 eggs
some salt and pepper

Heat your pan to med-high and browning the sausage, breaking it into small chunks as it cooks.  When it’s close to being cooked through, add the onions and peppers. It’ll take a few minutes for the sausage to finish cooking and the onions and peppers to soften.

Crack and scramble the eggs in a bowl and season with some salt and pepper. Pour over the sausage and peppers once they are fully cooked and gently move everything around to evenly distribute. Reduce heat to the low side of medium and cover the pan.  Reduce the heat, cover and give it a few minutes. When the edges of the egg begin to pull away from the pan, and the eggs are no longer runny, it is done. 

#1,164: Italian Herb Baked Spinach Chips

I don't have a whole lot of luck making kale chips, so I'm not sure why I thought these would work out better?!  Although I love kale chips, even though they never come out for me, I also love spinach, so how could spinach chips not be good too?  Right?  Maybe I'm making these wrong, but they are NOTHING like "chips."  They are almost mushy and usually all smushed together.  Anyone who has success making these or kale chips needs to give me some pointers!! 


Spinach leaves - 2 Cup big, healthy looking leaves
Extra virgin olive oil - 1 Tablespoon 
Italian seasoning blend - To Taste
Salt - To Taste

Preheat the oven to 325 degrees F. Line a baking sheet with foil. Set aside.

In a bowl, put the spinach leaves. Put olive oil and mix it well without breaking or tearing the leaves. Sprinkle salt and Italian blend and mix well till all leaves are coated.

Take the foil lined baking sheet and arrange the leaves in a single layer without any overlaps. Bake in the oven for 8 minutes. Remove from the oven and let it sit on the baking sheet for another 2 minutes.

#1,163: Fresh Apple and Pear Salad

 
I almost didn't make this recipe.  I wasn't sure I was going to like a mustard dressing poured over my apples and pears.  Shockingly though, I actually did enjoy it quite a lot!  This is not the kind of recipe I'm going to run and make over and over again, but for a once-in-a-while salad, I'm all for it! 

2 medium apples, thinly sliced
2 medium pears, thinly sliced
1 medium cucumber, seeded and chopped
1 medium red onion, halved and thinly sliced
1/4 cup apple cider or juice
1 tablespoon snipped fresh dill
1 tablespoon Pure Olive Oil
1 tablespoon spicy brown mustard 2 teaspoons brown sugar
1/2 teaspoon salt
1/4 teaspoon pepper
 
In a large bowl, combine apples, pears, cucumber and onion. In a small bowl, whisk remaining ingredients until blended. Pour over apple mixture; toss to coat. Refrigerate until serving.

#1,162: Taco Fries

I seriously am enjoying this recipe immensely and have made these taco fries multiple times now!  These are so good and I love the sweet potato and ground beef mixture together.  Try these!!

6-8 sweet potatoes, peeled and cut into wedges
1 lb. ground beef
2 tomatoes, chopped
2 green onions, sliced
2 bell pepper, chopped
1 onion, chopped
1 garlic clove, minced
1 tsp. chilli powder
1 tsp. paprika
½ tsp. ground cumin
Paleo cooking fat (coconut oil, olive oil, etc.)
Sea salt and freshly ground black pepper to taste

Preheat your oven to 425 F.  Combine the potato wedges in a bowl with some melted cooking fat, and season to taste with sea salt and black pepper. Place the wedges on a baking tray in a single layer, and roast in the oven for 30 minutes or until fries are crisp.

Preheat a skillet over a medium-high heat, and melt some cooking fat in it. Add the garlic and onion to the skillet and cook a few minutes, until the onions are soft. Add the ground beef to the skillet and cook for about ten minutes (or until beef is browned). Add the chili powder, paprika, and cumin. Give everything a nice stir and cook for a minute or two before removing from the heat.

Place the fries in a bowl and top with the taco meat, tomatoes, and bell pepper, and sprinkle some sliced green onion on top. Serve with some homemade salsa or guacamole if desired.

#1,161: Cinnamon Roasted Butternut Squash Salad with Honey Coconut Apples over Fresh Spinach

 

Phew, that title is a mouth full!  (Pun sort of intended).  As you can tell from the photo above, I totally cut back on the coconut as you can barely see any shreds in the photo.  This was a very good salad, but it by just drizzling honey on this as the "dressing," it's very dry.  The original recipe suggest adding some raspberry vinaigrette to it, and although I didn't want the extra dressing, it would probably have given this more slightly more flavor and I would have enjoyed it more.  Don't get me wrong, I still enjoyed this recipe, but it could have used a little more dressing for me!

1 Large butternut squash
Cinnamon
Nutmeg
Spinach
Raw Organic Unsweetened Coconut
1 Gala Apple
Raw Organic Honey
1 Tsp Chia Seeds (I omitted)

Dice up butternut squash.  Preheat oven to 365 degrees.  Spread butternut squash out on baking sheet.  Sprinkle with nutmeg and cinnamon.  Bake for 20 minutes.  Take butternut squash out and flip. Sprinkle more cinnamon and nutmeg on top. Bake for an additional 15-20 minutes. Let  butternut squash chill in the refrigerator for 1-2 hours.

Slice a small gala apple into thin slices.  Dip apple slices into honey.  Coat the honey edges in raw unsweetened organic coconut. (I obviously omitted this step as you can tell from the photo above). 

Fill a bowl with spinach.  Top with one cup of butternut squash.  Add apples and a sprinkle of Chia seeds.  Drizzle one tbsp of honey over the top of the salad. If you don’t like honey, a raspberry vinaigrette or honey mustard would be a great salad dressing choice!

#1,160: Bacon and Egg Frittata

I was so excited when my friend Erin, gave me some fresh eggs from her chickens, that I had to run to my pinterest boards and find a recipe to make.  I decided to make this recipe, mainly because I had all of the ingredients on hand!  Sadly, I really did not enjoy this recipe.  I think I needed to add sausage and a little cheese to make this better.  Just not my personal tastes/preferences.

8 eggs
1/4 teaspoon  salt 1/8 teaspoon  freshly ground pepper                        

1/4 pound  lower-sodium, lower-fat bacon, chopped
1 tablespoon  finely chopped chives
1/2 c broccoli, chopped                       

Preheat the oven to 350 degrees.  In a medium bowl whisk the eggs with the salt and pepper; set aside.  Cook and stir the bacon in a 10-inch non-stick, oven-safe skillet over medium until crisp. Remove 1/4 cup of the bacon to a paper-towel lined plate.  Pour the eggs over the remaining bacon in skillet. Sprinkle evenly with the chives. Transfer the skillet to the oven and bake for 10 minutes. Sprinkle with reserved bacon. Bake for 2 to 3 minutes more or until set. Remove and cool slightly. Cut into wedges to serve.

#1,159: Avocado Cashew Salad

To me, this recipe was more of a dip or guacamole than it was a "salad."  I liked this, but I didn't love it enough to want to keep eating a whole bowl of this "salad." 


8 small avocados, peeled and pitted
2 cups cashews
2 cups tomatoes chopped or halved cherry tomatoes
Juice of 3 limes
Salt and Pepper to taste

Combine all ingredients in a mixing bowl and stir to combine.

#1,158: Eggplant with Bacon

This was a recipe that I thought would enjoy in theory (what's not to like about eggplant, bacon and tomatoes??), but not enjoy enough to finish off this recipe.  I'm very happy to report, that I was wrong.  It's not a very pretty recipe, but there is something about it that makes you go back for another fork full...and then another.  I don't love this recipe, but I definitely like it. It reminds me of a Bolognese sauce so this would probably be really good over pasta...or spaghetti squash.

1 large eggplant, ends cut off, peeled, and sliced into 1/4″ slices
1 lb bacon, chopped
1 (14.5 oz) can diced tomatoes
avocado oil/coconut oil
salt/pepper to taste

Heat a skillet over medium-high heat. Add bacon and cook until crisp, about 10 minutes. Remove to paper towels to drain, leave bacon drippings in skillet. Place a single layer of eggplant in the skillet and cook one side until crisp, then flip over and cook the other side. Remove to paper towels to drain. Repeat until all the eggplant is used up, adding in avocado or coconut oil as needed.

Preheat oven to 350 degrees. Put a layer of eggplant in the bottom of an 8×8 glass pan. Sprinkle on some bacon, then top with some diced tomatoes. Repeat layers until all the ingredients are used up. Cover with aluminum foil and bake for about 20 minutes, until bubbling. Serve promptly. Enjoy!

#1,157: Crockpot Chicken Fajita Soup

I enjoy chicken fajita soups, and you will notice that this isn't the first one I've made/tried on this blog.  I enjoyed this the first day I ate it, but after that, I found myself wishing I had brought something else for lunch.  Not that this recipe is bad, but I think I had way too much shredded chicken in it for my liking.  I would make this recipe again, especially because I liked the flavor and heat of the enchilada sauce in this recipe, but definitely need to tweak it a little for my liking/preferences. 
 

1 1/2 lbs chicken breasts
(1) 20-oz can of diced tomatoes, with juice
4 cups of chicken stock
(1) 10-oz can of red enchilada sauce
(1) 4-oz can of chopped green chilies
3 cloves of garlic, minced
1 large yellow onion, chopped small
1/2 red and 1/2 green bell peppers, diced
1 poblano pepper, diced (optional)
1 jalepeno pepper, diced small
1 tbs of chili powder
1 1/2 tsp of paprika
1 tsp cumin
1/2 tsp salt
1/2 tsp ground black pepper
1 tsp onion powder
1 tsp oregano (dried)
1/2 tsp of cayenne
1 bay leaf
1 or 2 avocados, cubed (for topping)
2 limes, juice of
1/4 cup of cilantro, leaves chopped small

Combine everything in your crockpot EXCEPT: lime juice, cilantro and avocados.  Cook on low setting in crockpot for 5-6 hours.  Taste the stock during cooking and adjust seasoning as desired.  Once chicken is cooked through (internal temp: 160-degrees F), remove pieces and shred with a couple of forks and return shredded chicken to the crockpot.  Just before serving: Remove bay leaf, add cilantro, and the juice of two limes (about 1/4 cup).  Serve in soup bowls, top with avocado slices.

#1,156: Apple Bacon Butternut Squash Hash

When I first made this recipe, I cut down on the green onion significantly because I thought it would ruin the dish...it did not!  I LOVED the green onion in this and found myself adding more than I thought I would like.  This was really easy and very good.  I enjoyed it for both breakfast and lunch, and even on some spinach.  A great paleo recipe in my book! 
1 cup diced tart apples (about 1 large apple, use Granny Smiths for 21DSD)
4-5 strips Bacon
1/4 cup or more chopped green onions
1/2 tsp coarse ground salt (or to taste)
fresh cracked pepper to taste

Preheat the oven to broil.  Spread the diced butternut squash out evenly onto a parchment paper lined cookie sheet. Place under the broiler. Broil the butternut squash until it just starts to brown in spots and develop a skin, takes about 10-15 minutes. Stir once half way through cooking. Watch that it doesn't burn too much though. 

While the butternut squash is baking, heat a large skillet over a medium heat and add the bacon. Cook until crispy, then set aside to drain and cool, then break into pieces. Leave the bacon fat in the skillet for frying the squash.

Add all the butternut squash and apples to the bacon fat (if it has cooled down too much reheat before adding these ingredients). Continue to cook and stir the hash over medium-medium high heat until the apples just begin to soften. It helps to spread the hash evenly around the pan, then let it sit for a moment before continuing to flip/stir it around again. This will help it to 'brown' instead of steam itself, which could result in a soggy hash. Remove from the heat, add the bacon pieces, scallions, coarse salt and cracked pepper to taste.

#1,155: Sweet Potato Butter

This sweet potato butter smelled so good cooking up in my crockpot.  I don't like using my immersion blender in my crockpot so I threw it in my food processor instead.  This is really good on top of apple slices.  I tried convincing my kids that it was caramel dipping sauce but they didn't go for it.  :)   It makes quite a bit of "butter" too, as I have 4 jars of this now in my fridge. 

 

(Makes about 20 oz)3 cups peeled sweet potatoes, cut into slices about 1/8 to 1/4 inch thick
1 cup unsweetened apple juice
1 tablespoon molasses
1 teaspoon cinnamon or to taste
1/4 teaspoon nutmeg
1 pinch salt
Zest of 1 orange
Honey or maple syrup to taste

Combine all ingredients in a 1 or 1 1/2 quart slow cooker and stir well to combine.  Cook on low for 6-8 hours, or until the sweet potatoes are completely cooked and soft.  Using an immersion blender, blend everything together in your slow cooker until smooth.

#1,154: Crockpot Bread

I inadvertently stumbled upon this website and found a recipe to make homemade bread in your crockpot.  I am NOT a baker, and definitely struggle with recipes involving yeast.  I tend to not measure ingredients, and that's a big no-no for baking.  But this recipe looked so easy, even I could do it.  So I did.  Now here's the bad part of this recipe.  It says it takes 1 to 1 1/2 hours for bread to bake on high in the crockpot.  So I put it in at 3 pm, so it would be ready for our dinner.  It took FOUR hours and probably could have gone another 30 minutes longer.   Needless to say it was NOT ready for our dinner.  But that didn't stop us from digging into it right out of the crockpot...at 7 pm.  :)  Although this is a very dense bread, and one that you would want to eat slathered in butter but not as bread for a sandwich, it was still very good and got rave reviews from our household.  Nothing fancy, that's for sure, but delicious none-the-less...at least to us!! 

3 cup Flour
1 tsp Salt
2 tsp or 1 packet Yeast
2 tbsp Sugar or Honey
2 tbsp Oil
1 cup warm (not hot!) Water

Measure flour into large bowl. Add salt, sugar and yeast and mix together well.  Add Oil and water. Stir with a spoon until it gets stiff and sticky. Work the dough with your hands (occasionally scraping dough off your fingers) until it forms a nice ball. If it stays too sticky add a bit more flour (1/4 cup at a time). If it gets too dry add a bit more water (teaspoon at a time).  When it get a good ball, scatter flour on you work surface and turn out ball on to surface. Knead dough for 5-6 minutes.

Line Crockpot with parchment paper. Place dough in crock pot and cook on high for 1 - 1 1/2 hours. You will need to lift bread out with the parchment paper to see if the bottom is browning.  When bottom is browning, place loaf under broiler for a couple of minutes to brown top.  (I just flipped ours over when it was starting to brown on the bottom so the top browned too!

#1,153: Bacon, Egg and Cheese Sandwiches

Here is an incredibly easy way to make your breakfast bacon and eggs into a little sandwich.  (By the way, this was delicious!!  And in case you were wondering, I made these about 2 weeks ago and forgot to post this recipe.)

My kids do not like eggs, and although they didn't love these as much as I did, they did eat a few bites of them, egg and all. 

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
8 slices bacon, crisply cooked, crumbled
4 eggs, scrambled                        
1/2 cup finely shredded Cheddar cheese                         
1 egg, beaten, if desired 
1 tablespoon cracked black pepper, if desired                        

Heat oven to 350°F. Unroll dough on work surface; separate into triangles. Top each triangle with bacon, scrambled egg and cheese. Roll up loosely as directed on can. Place on ungreased cookie sheet; curve into crescent shape. Brush with beaten egg; sprinkle with pepper. Bake 18 to 20 minutes or until golden brown.

 

#1,152: Hancock Salad

This recipe is supposed to be a paleo substitute for Caesar salad.  I'll admit, one thing I miss about paleo is the different salad dressings you can use to dress up your greens.  This recipe was very appealing since I love Caesar salads so much.  The only thing this salad is missing is some freshly shaved parmesan (which would obviously not be paleo, so I omitted).

This is not a salad I plan to make all the time because the cooking of the onions for 30 minutes is just too much for me.  Who has time for that?!

As a salad though, I LOVED this.  I added some crumbled bacon and peppers, but next time I'm going to load it up with more veggies.  And by next time, I mean dinner tonight...it's good!

1 head romaine lettuce, rinsed and separated into individual leaves 
4 slices bacon
3 caramelized onions, divided (Recipe follows)  
1 large clove garlic
1 teaspoon salt
1/2 teaspoon Dijon mustard
1/2 teaspoon black pepper
1/4 cup red wine vinegar
3 Tablespoons canned coconut milk
2 Tablespoons Olive Oil

Cook bacon until crispy; drain, crumble and set aside. In a blender, combine 1/4 cup caramelized onions (set the rest aside) and remaining ingredients. Toss your desired amount of dressing with the romaine, top with remaining caramelized onions and crumbled bacon before serving. 

Perfectly Caramelized Onions

2 Tablespoons coconut oil
2 Tablespoons butter
4 onions, halved and sliced thin
1 Tablespoon salt

Cut the onions in half and then slice thin. Heat butter and coconut oil in a heavy bottom skillet over high heat. Add onions and salt. Cook, stirring constantly for 10 minutes. Reduce heat to medium low and cook, stirring occasionally, for 25 more minutes until golden brown and caramelized. 

#1,151: Roasted Pumpkin Coconut Soup

I know this is a terrible picture, but this is the ONLY picture my camera would take!  I think the batteries must be dying, but no matter how many times I tried to retake this photo, it wouldn't let me.  Grrr. 

I had a fresh pumpkin and some carrots that were pushing the limit on still being edible, so I decided I needed to quickly whip up some sort of pumpkin/carrot soup.  I found this recipe which was not only easy, but I didn't have to buy any additional ingredients for it.  As I've stated before, I don't like smooth soups, mine needs to have some sort of texture, so I added some crumbled bacon to it and it was MUCH better.  I enjoyed this recipe.  I actually ate it for breakfast.  :)

1 small pie pumpkin (about 4 cups of cooked pumpkin)
1 tbsp of ghee or grass fed butter
2 medium carrots, peeled and chopped roughly
1 small bartlett pear, peeled, cored, and chopped
4 cups of chicken stock
1 can of coconut milk
2 tsp cumin
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp red pepper flakes

Preheat your oven to 350°F. Cut the pumpkin in half and remove the seeds and stringy pulp.  Coat the inner surfaces of your pumpkin with your ghee or butter. Place your pumpkin shell side down in your baking pan with 1/2 cup water and bake for 20 to 25 minutes. You are looking for the pumpkin to pull away from the shell.  Allow your pumpkin to cool and then use a large fork to pull it from its shell, place it in a large bowl and mash it.  (**Mine was stringy for some reason so I just threw it in the crockpot to continue cooking).

Add 4 cups of mashed pumpkin to your slow cooker, along with the rest of your ingredients. Cook on low heat for 5 to 6 hours.  Use your immersion blender to puree your soup as desired.

Optional: garnish with pumpkin seeds (pepitas) or crumbled bacon.

#1,150: (Iced) Coconut Cafe

So when I first started to rate this recipe, my first reaction was "blech."  But then I gave it a second chance and after getting over the no-sugar-added-bitterness of the coffee (I usually put in 5 packets of sugar!) I am really enjoying this.  I actually prefer it hot rather than cold too.  I'm shocked I liked this one!!

3 ounces of brewed coffee (I like mine cold for this recipe)
3 ounces of coconut water
Coconut milk or heavy cream to taste 


Combine all ingredients in a tall glass. Add ice if desired.

TBT: Cornflake Chicken

Here is a recipe I posted in September of 2010, and only 41 recipes into my blog.  This is a favorite at our house, although I don't make it often...not sure why.  We had this for dinner again tonight and this is one of Allison's (my almost 7 year old) favorite meal and the one she requests when I let her add to our monthly dinner menu.  So easy, yet so good.

You will see below that the recipe says to pour melted butter over the chicken, but we always felt it make the cornflakes soggy so I stopped doing that. 

2 eggs
1/4 c. milk
2 1/2 c. crushed cornflakes
2 tsp. salt
1 tsp. pepper
1 chicken, cut up
5 tbsp. butter (I omit)

Beat eggs. Add milk, salt and pepper. Dip chicken in mixture, then in crushed cornflakes. Place in 9 x 13 inch pan. Dribble butter over all bake 1 hour at 350 degrees.  If you use boneless chicken breast tenders like I do, this only has to bake for 25-30 minutes max. 

#1,149: Guacamole with Pomegranate Arils

I love pomegranates and thankfully so do all of my kids.  At dinner tonight, Matthew took my small bowl of pomegranate arils and bogarted them for himself!  I know pomegranate season is coming to and end and that makes me sad.  :(  I think I'll have to freeze some for later use!

Anyhow, this recipe really appealed to me for two reasons: 1. It is guacamole! and 2. It contains pomegranates! But I had to add in some red onion and cilantro because otherwise it is NOT guacamole...at least not to me!  This is super easy and DELICIOUS!  I'm going to seriously have to portion out this into individual serving sizes or I'm going to eat the entire bowl.  I will hopefully start eating it with carrot sticks, but I am loving it with Blue Diamond Almond Thins!! 

Flesh of two ripe avocados
1 clove garlic – minced
dash of cayenne pepper
salt to taste
juice of one lime
Seeds from ½ pomegranate
1 tablespoon hulled, toasted pumpkin seeds (I used raw cashew pieces)
I added diced red onion and chopped cilantro too

Mash the avocados with the garlic, cayenne, salt and lime juice until smooth – a few chunks are okay. Place in a serving dish and top with the pomegranate and pumpkin seeds. Serve!

#1,148: Stuffed Pepper Soup (Paleo)

I love stuffed pepper soup, and this recipe is not only super healthy, you get in a ton of veggies in each serving.  I would have personally preferred to eat this with rice in it, but since I'm gluten-free right now, I substituted riced cauliflower instead.  I have to admit, I really, really liked this soup.  Super healthy and super low-carb!  I'm freezing several portions so I have pre-made lunches when we go back to school next week.  No excuses not to eat healthy!
 
3 cups cooked brown rice (I used about 1 1/2 - 2 cups of riced cauliflower instead)
1 lb 95% lean ground beef
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 cup finely diced onion
3 cloves garlic, chopped
2 cans (14.5 oz each) cans petite diced tomatoes
1 3/4 cups tomato sauce
2 cups reduced sodium, fat-free chicken broth
1/2 tsp dried marjoram (I used Italian seasoning)
salt and fresh pepper to taste

In a large pot or dutch oven, brown ground meat on high heat and season with salt. Drain fat if any, reduce heat to medium-low, then add peppers, onions and garlic. Cook about 5 minutes on low heat.

Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste. Cover and simmer on low heat for 30 minutes.

#1,147: Paleo Chili

I found this recipe here.  It was so easy and my family loved it, I don't know if I would make chili again from the powdered mix.  I even used petite diced tomatoes in mine (pureed lightly) and my family didn't complain about it at all.  The only thing I omitted was the kidney beans, which I'm currently not eating and my family doesn't like anyways.  I served there chili over elbow noodles with some cheese and oyster crackers (just like my mom did growing up), but I ate mine with a little bit of shredded cheese and some sliced green onion.  Delish!

1 lb. ground beef
1/2 c. chopped onion
1 large Bay leaf
1-3 T. chili powder
2 tsp. Season Salt
1/8 tsp. Cayenne pepper
1/8 tsp. Paprika
1 can (16 oz.) stewed tomatoes (I used petite diced)
1 can (8 oz.) tomato sauce
1 pt. (16 oz.) beef broth (you can add less if you want a really thick chili)
1 can dark red kidney beans (optional)

Brown hamburger with the onions. Add remaining ingredients, except beans (if you are using them), and simmer for 2 hours. Add beans and heat through before serving. If you make a double batch and simmer all day, the flavor gets better and better. Makes 6-8 servings

#1,146: Clean Eating Chicken Endive Salad

This is my new favorite way to eat chicken salad.  I am LOVING it and have eaten it for breakfast, lunch and dinner!  I am not a big fan of endive, so I shredded some spinach instead and it was fantastic.  I usually love chicken or tuna with mayo, but I did not miss it at all with this recipe.  This is phenomenal.  I've also been eating this on thinly sliced apples...to die for!

1 1/2 cups shredded, cooked chicken (I used 12 oz canned chicken)

1/4 cup walnuts (I used raw cashews)

3 endive, cored and chopped (I used spinach)

1 teaspoon dried tarragon OR parsley OR basil

1 tablespoon balsamic vinegar

2 teaspoons olive oil

Salt to taste

 

Mix all ingredients together in a medium sized mixing bowl and serve.