Quinoa Turkey Chili

Since I am hopeful the 80° weather will be ending this week, I opted to toss some chili into the slow cooker. I have wanted chili for weeks now and finally had to give in. I have expressed my love for my slow cooker before, and this is another recipe that is a set and forget type recipe. 

What I love about this recipe is you can't really over cook it. If your workday ends up going a little long, no worries. It will be just as delicious when you finally make it home. Also, if you know you need to let it cook a little longer than 6 hours, just cut your sweet potatoes a little larger and they will take a bit longer to cook, assuring they don't get mushy. 

You could use any type of ground meat in this recipe. If you prefer beef or chicken, feel free to substitute. I choose to use ground turkey to keep dinner a little lighter that your typical chili. 

If you don't have a slow cooker or want to cook your chili faster, cook your sweet potatoes before you but them in your chili. Once you chop them, pop them in the microwave with a little water in the bottom of a bowl and cook them for 15 minutes. You can then cook the chili over a low simmer in a large sauce pan for about 30 minutes. I just feel the flavors marry together better when slow cooked.

Lets make some chili! Printable recipe here.

Quinoa Turkey Chili

naturally GF/DF

Ingredients:

about 1 1/4 pound ground lean turkey

1 medium white onion

3 cloves garlic

1 medium sweet potato

1, 28 oz can crushed tomatoes

1 can red kidney beans

1 can great northern beans

1 cup quinoa

1/4 t red pepper flakes

1 T chili powder

1/2 t paprika

1 t cumin

salt and pepper to taste

3 cups low sodium chicken broth

What to do:

Dice your onion.

Mince your garlic.

Peel and chop your sweet potato into bite size pieces.

Drain and rinse your kidney and northern beans.

Rinse your quinoa.

Add your ground turkey and diced onion to a large skillet.

Using a wooden spoon, break up the turkey. Sprinkle with salt and pepper and allow to cook until no longer pink.

Transfer your meat and onions to your slow cooker.

Add in garlic, sweet potato, beans, quinoa, spice, and lastly the chicken broth.

Give it a good stir. 

Cook on low for 5-6 hours, or until the sweet potatoes are fork tender. Before serving, taste for salt levels. You may have to add a little more. It took mine right at 6. 

Ladle into bowl and grab a spoon! If you get to have cheese, top with a little monterey jack cheese. 

Thanks Y'all!

-Wise Wife

Tomato Basil Chicken Pasta

I have to tell y'all, this dish is delicious. It is loaded with flavor without being bogged down with heavy sauce or cream. You could eat this chicken alone with a few veggies, or serve over your favorite pasta. The later is how I opted to serve it. If you need a little more green, add a side salad and you have a meal!

This meal comes together quickly and will please even your picky eaters. You can easily add a few more chicken breasts to this recipe to serve a larger family. Sorry for the scarce posts this week. Hubs and I were out of town this past weekend for a wedding. It was a wonderful, lakeside ceremony with a tented outdoor reception. Mallory, the bride was gorgeous and super relaxed! I asked her half way through the reception if she was having the time of her life. Her response, "absolutely!" Love her and I was so glad I was able to be a part of such a special occasion in her life.

The Hubs and I

Beautiful bride, Mallory!

Gorgeous sunset with Hubs and Sarah

Mr. and Mrs.

Program girls ready to work!

All of that being said, I was exhausted after a 5 hour drive so I have been opting for quick and easy dinner options this week. Good thing that's what I am best at! :) 

Printable Recipe Here

Tomato Basil Chicken

GF/DF

Ingredients:

2 boneless, skinless chicken breast

2 T extra virgin olive oil

1 pint cherry tomatoes

2 cloves garlic 

4 T dairy free butter substitute

1/2 cup fresh basil

1 small can black olives (optional)

garlic powder

salt and freshly ground black pepper

What to do:

Slice your tomatoes in half lengthwise.

Chop your basil.

Drain your black olives.

Mince your garlic.

Sprinkle one side of your chicken with salt, pepper, and garlic powder.

Heat olive oil over medium heat in a large skillet.

Once the oil is super hot, place your chicken, seasoned side down, in the skillet. Cook your pasta according to package directions while your chicken cooks in the skillet.

Sprinkle the top side with salt, pepper, and garlic powder. 

Allow the chicken to cook for 3-5 minutes, depending on how thick your breasts are. You want the chicken to be about 1/2 way through. 

Flip the chicken and continue cooking until cooked all the way through. 

Remove the chicken and set aside to rest.

In the same skillet you cooked the chicken, add tomatoes, basil, garlic, olives, and butter substitute. 

Stir all together and lower the heat. Sprinkle with a little salt and pepper.

Bring to a slight simmer and allow to cook until the tomatoes begin to break down, about 5-7 minutes. 

Add your cooked pasta to the hot skillet and give it all a good stir. 

Slice your chicken breasts.

Serve your chicken over your pasta and grab a fork!

Thanks Y'all!

Wise Wife

Lemon Garlic Baked Shrimp

I have been wanting shrimp for a few days now and I am so excited I am finally getting to indulge. I prefer to use fresh, never frozen shrimp. However, you can absolutely substitute frozen shrimp, just be sure they are not precooked and are defrosted completely before you begin to cook.

Need a tutorial on how to devein shrimp? Check out this easy video on you tube!

This is a simple recipe that helps you to avoid one common mistake when cooking shrimp, over cooking! I also love that all of the ingredients (well besides the shrimp) are ingredients I always have on hand. If you are cooking for a crew that is not fond of heat, simply omit the cayenne.

Even better, this recipe only takes 20 minutes! Yup, you read that right. Isn't it great to know you can have dinner on the table in 20 minutes? This recipe can be used in endless different dishes. You can simply enjoy them alone, or toss them in some freshly cooked pasta. I opted to serve them over my white bean couscous.

Okay lets not waste anymore time reading my rambling thoughts, lets cook some shrimp!

Printable Recipe here!

Lemon Garlic Baked Shrimp
GF/DF

Ingredients:

1 pound fresh shrimp, peeled and deveined
zest of 2 lemons
juice of 3 lemons (or 1/4 cup lemon juice)
2 T butter substitute, melted
3 cloves garlic
1 t Worcestershire sauce
3/4 t black pepper
1/4 t cayenne pepper (optional)
2 T freshly chopped parsley

What to do:

Grab a baking dish and spray it with your favorite cooking spray.

Arrange your shrimp in a single layer in your baking dish.

Mince your garlic.

In a small bowl, combine remaining ingredients, except the parsley. My lemons were so large, I only ended up using two. So use your judgment on that one :)

Stir it all together.

Pour your lemon juice mixture over your shrimp.

Bake for about 10 minutes, or until done but not over done :).

Remove from oven and sprinkle with chopped parsley.

Thanks Y'all!
-Wise Wife