- 1lb lean ground turkey
- 1 zucchini, diced
- 2 small sweet potatoes, diced
- 1 onion, diced
- 1 red bell pepper, diced
- 2 large handfuls spinach
- 1 tbsp olive oil
- Salt, pepper, garlic powder
- Optional: red pepper flakes
- For garnish: avocado, salsa, hot sauce
- Heat olive oil large skillet over medium high heat
- Add sweet potato and cook 3 minutes.
- Add bell pepper and zucchini. Cook 4 more minutes, stirring occasionally
- In another skillet cook turkey over medium high heat until cooked through. Season with salt, pepper, garlic powder and red pepper flakes (for spice)
- Add onion to vegetable skillet and cook 3 more minutes or until tender
- Add spinach and cook until wilted
- Mix in ground turkey, adjust seasonings to taste and top with avocado, salsa and/or hot sauce
You can cook the turkey in the same skillet as the vegetables if your skillet is large enough but make sure to cook turkey through.
I’ve been craving carnitas since I was pregnant with Kyle. Right before I went into labor I told bry I wanted to get Mexican for dinner. Obviously that didn’t happen, and I never did get my fix. So finally I decided to try and make them myself. Carnitas are typically made with pork but I used chicken breasts, since that’s what we had on hand. The result did not disappoint and will definitely become a regular on our weekly meal plan.
- 6 chicken breasts, thawed
- The juice of 2 large oranges
- The juice of 2 limes
- 1 onion, chopped or sliced
- 1c water (I bet beer would be incredible too (something like shiner))
- 1 tbsp chili powder
- 1/2 tbsp cumin
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
- 1/4 tsp kosher salt
- Olive oil
- 2 tbsp crushed garlic
- Handful of cilantro (for garnish)
- Mix seasonings in a small bowl.
- Rub chicken breasts with olive oil then rub with spice mix.
- Place chicken into crock pot
- Cover with lime juice, orange juice and water (or beer)
- Add onion
- Cover and cook on low for 6 hours
- Remove chicken from crockpot and shred with fork
- Place chicken onto a foil lined cookie sheet
- Toss with 1/4c liquid reserves from crockpot
- Broil on high 5 minutes
- Mix, toss with 1/4c additional liquid reserves and broil for 5 more minutes
- Remove from heat and toss with the rest of the liquid reserves or until you’ve reached desired moistness
- Top with slaw, salsa, avocado, sour cream, cilantro, lime juice or whatever your heart desires and enjoy!
While falling asleep Friday night, I was hit with an intense craving for avgolemono. Avgolemono is a traditional Greek soup made with eggs and lemons. Our favorite family-owned Greek restaurant adds vegetables and chicken to theirs, though you can always make it without. I’ve wanted to tackle a homemade variety for ages, but never did. Until now.
With rain on the forecast for days on end and temperatures in the low 50s, there was no better time to create this delicious soup at home. We paired ours with a Greek style salad and pita bread for a warm and cozy, mouth watering dinner. I hope you enjoy!
- 2 chicken breasts, seasoned with salt, pepper and garlic powder, cooked then shredded
- 6c chicken broth
- 1 tbsp. kosher salt + more to taste
- 1/2 tbsp. ground black pepper + more to taste
- 1.5 tbsp. dried dill weed + more to taste
- 2 lemons, juice of
- 1.5c orzo pasta
- 3 celery stalked, diced
- 3 large carrots, diced
- 1 small onion, diced
- 1 tbsp. olive oil
- 3 eggs
- Season and cook chicken breasts at 375 degrees for 10-15 minutes, or until cooked through.
- While chicken is cooking, heat olive oil in large skillet over medium-high heat. Add celery and carrots and cook 3 minutes. Add onion and cook another 3-5 minutes or until vegetables are softened. Set aside.
- In a large pot, heat 6c chicken broth over medium-high heat. Once boiling, reduce heat to low and add orzo and vegetables. Simmer until orzo is tender.
- Shred chicken. In a medium bowl whisk together eggs and lemon juice.
- Once orzo is cooked, remove pot from heat to cool. Set aside 1c chicken broth in a medium bowl. Once cooled, slowly add egg mixture and whisk together. Make sure to do this very slowly to avoid egg from curdling. Then add egg mixture to the rest of the chicken broth, again very slowly, whisking continuously.
- Add shredded chicken and seasonings, adjusting seasoning to taste. Enjoy!
Sunday marked the first day of fall weather in this part of the country. Little to no humidity, highs in the mid 70s, a brisk, crispness in the air and falling leaves with the first signs of changing colors litter the ground, marking the beginning of my favorite season. On this week meal plan it took everything in me to limit the number of soups I made, but the one that I knew would definitely make the cut was minestrone soup. There’s something so comforting about a warm bowl of soup and with two little ones and another growing in my belly, any way to secretly add vegetables to all our bowls is a winner. I had a general idea of what I wanted to add to our pot, a taste that I was looking to achieve and the outcome was everything I was looking for and more. Andrew even asked for seconds he enjoyed his so much!
If you’re looking for a delicious one pot meal that’s sure to satisfy and warm the soul, give it a try. I had some of the leftovers for lunch today and can honestly say, it’s even better the 2nd day.
- 1.5 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 large carrots, sliced
- 3 celery stalks, diced
- 1 zucchini, diced
- 2 tablespoons minced garlic
- 2- 14.5oz cans diced, fire-roasted tomatoes (any diced tomatoes would work)
- 32oz vegetable broth (I’d even add more if you want a more brothy soup)
- 1- 15oz can crushed tomatoes
- 1- 15oz can red kidney beans, drained & rinsed
- 1- 15oz can great northern beans, drained & rinsed
- 2c green beans (I used a 15oz, rinsed)
- 2c elbow pasta
- 1 bag spinach
- 1 tablespoon kosher salt
- 1/2 tablespoon ground black pepper
- 1.5 teaspoon dried oregano
- 1.5 teaspoon dried basil
- 1/2 teaspoon dried rosemary
- 1.5 tablespoon garlic powder
- 1/4 teaspoon dried parsley
- 1/2c grated Parmesan
- Heat olive oil in extra large pot over medium high heat. Add onion and cook until opaque.
- Add carrots, zucchini and celery and continue cooking 5 minutes. Add minced garlic and all seasoning besides cheese. Stir to coat vegetables.
- Add vegetable broth, crushed tomatoes, diced tomatoes, kidney beans, green beans and great northern beans. Stir to combine and continue cooking at a simmer for 30 minutes.
- Add elbow pasta and Parmesan cheese. Cook 10 more minutes or until pasta is el dente.
- Add bag of spinach and stir to combine. Continue to cook until spinach is wilted and pasta is tender. Adjust seasonings to taste.
- Remove from heat and serve in bowls. Delicious along side French bread!
I haven’t had the itch to cook much lately. I’ve fallen in love with the easiest and quickest dinners. Sometimes as easy as picking up a phone and calling Papa Johns. By the time dinner rolls around all I want to do is get the kids fed, to bed and park myself on the couch. It’s usually the time both kids are the neediest and dad isn’t home yet so I don’t have a lot of time for complicated dishes. I have had a lot of time to bake, however! There’s always time for anything chocolate. Last night I whipped up a dish that turned out to be delicious and only took 10 minutes to throw together (plus another 30 in cooking time). It’ll definitely be a part of our usual rotation so I thought I’d share.
-1 can black beans, drained but not rinsed
-1/2lb ground turkey, browned and seasoned with garlic powder, salt & pepper
-1 can green chilies
-1/2c enchilada sauce
-2c Mexican cheese
-2c corn (I used TJ’s sweet frozen corn)
-1/2c salsa (I used a Target brand southwestern blend with black beans and corn)
-Frank’s Red Hot sauce or hot sauce (optional)
-1 tbsp garlic powder
-1 tsp crushed red pepper flakes
-1 tbsp chili powder
-8 small tortillas (I used the corn and wheat tortillas from TJ’s)
1. Cover bottom of casserole dish with tortillas. It’ll take about 4 tortillas.
2. Mix cooked ground turkey, 1c Mexican cheese blend, corn, salsa, seasonings, black beans and chilies in a large bowl.
3. Cover tortillas with turkey mix and spread evenly.
4. Cover turkey mix with 4 more tortillas
5. Sprinkle with remaining cheese and enchilada sauce
6. Bake at 375 degrees for 30 minutes
7. Top with hot sauce and/or extra enchilada sauce and enjoy!