Turkey Leftovers! Turkey Chili! YUM

Good morning everyone!  Today it is turkey leftovers made into Turkey Chili.  It has a little different texture than a traditional ground turkey chili. Actually using chopped roasted turkey adds a little elegance to the traditional gound meat chili.  The turkey absorbs just as much of the great flavors and is, as you know, lean.

So we have a low fat, use your leftovers turkey chili!

Leftover Turkey Chili

2 yellow peppers - pre roasted

1 large sweet onion, chopped

4 cloves of garlic chopped small

1 TBSP butter

1 TBSP olive oil

2 Cups rough chopped roasted turkey

1 32 ounce can of whole peeled tomatoes

1 16 ounce can tomato sauce

1/4 cup chili powder

1 tsp black pepper

1 tsp salt (or to taste)

1/2 tsp red pepper flakes

1 tsp ground cumin

1 jalapeno pepper chopped (optional)

2 ears yellow corn cooked and kernals sliced off cob or 1 can yellow corn

Quarter the yellow peppers, de-seed, and coat with olive oil, put in a toaster oven or regular oven on 350 for 20 minutes or so.  Cook until the pepper is soft, remove from oven, cool, then peel.  Peeling should be easy once the pepper is cooked, if not, cook longer.  Once peeled, chop into 1/2 inch pieces.

In a deep frying pan put the olive oil and butter heat over medium heat until butter is melted.  Add onions and cook, stirring occasionally for around 5 minutes.  Add garlic and cook about 1-2 minutes until the garlic has just released its scent.  Remove from heat.

In a large saucepan, add the can of tomatoes, and the tomato sauce, the roasted peppers and the onion mixture.  Heat to boiling and reduce.  Add the rest of the ingredients except the corn*.  Cook over low heat for 45 minutes to an hour.

*Add the corn in during the last 15 minutes of cooking, just enough to cook through.

Toppings ...Serve with shredded cheese, sour cream, jalapenos.

Crock Pot London Broil

Sweet potatoes braised in the london broil broth!  So good.

Sauteed onions, red & yellow peppers

The London Broil meat and mixed sauteed veges,

Here are the final pics of the Crock Pot London Broil with mixed sauteed vegetables and gravy.  My open faced sandwich with London Broil, Sauteed vege's piled on top, melted low fat shredded cheese and pan gravy made from juice from crock pot (I just added 1/2 cup red wine and whisked in 1 tbsp of flour) is ready and waiting for me, so I gotta go!!  Now...  my mouth is watering... see below!

Morning all

Going out of town on Friday and will be crazy busy until then.  So I will be limited in the posting this week.  But I wanted to touch base and give a new recipe and a link to an article that I think is really great!  Enjoy
http://jillfit.com/2012/01/31/cardio-myths/
Great information on cardio workouts/fat loss at the above link! 
Notice that diet weighs in heavily when losing weight is your goal.

Red, yellow, and orange peppers

I use them in salads, chopped, sliced lengthwise on sandwiches, in chili, in my meatloaf.  Basically they add a sweet crunch to anything.  Depending on when you add them to a "cooking" dish, you can control the amount of crunch they are left with.  For instance I let my chili cook for a while and add these when there is about 10 - 15 minutes of cooking time left for the chili, that way they are still slightly crunchy and you feel them when you bite into them rather than having them fully cooked soft.  Just my preference. 
Warm Winter Salad!
You can also stir fry lengthwise sliced peppers in with chicken for a great flavor.  Use this on a wrap with greek yogurt and there is no need for ranch dressing/mayo or oil of any kind on your wrap.  The peppers will sweet juicy things right up!  Also use this stir fry mixture as a topper for winter salads, I enjoy this because sometimes a cold salad just isn't appealing to me in winter.  Love the little bit of warmth this topping adds!  So chopped mixed lettuce/spinach, chopped cucumber, yellow pepper/chicken stir fried mixture, and drizzle a little olive oil.  There's your warm winter salad!  yum and so satisfying.  Some people don't think of salads as satisfying, but this one is actually comfort food to me.  To add a little zest add a dollop of greek yogurt and pepper.  AND if you have it on hand a squeeze of fresh lemon or lime!!  Wow, my mouth is watering even as I speak.  You'll enjoy this so very much.  Love to all and see you more next week.

Costco today

I love me some Costco.  They have a great variety of organic vegetables and at prices you can purchase them much cheaper than at the grocer store.  There are several items that I buy regularly.  At left you will see them.  The gala apples, good sliced and chilled.  Good in any salad, a must really and good on their own.  multi colored peppers, I believe that a green pepper is unripe fruit I refuse to eat them much to my father's dismay.  He would eat green peppers on eggs and has on occasion he is full on Italian.  Green peppered to death as a young child, my digestive system quickly alerts me to their presence in any dish and in any quantity!  I do however love the fully ripe colored usually yellow, orange and red bell peppers that come in a convenient pack from Costco.  They are organic, last very nicely in the fridge and I don't worry so much about buying them in a larger quantity as I use them in everything.  ** There is more vitamin C in a 1/2 cup of ripe bell pepper, (ripe) than in an orange.  Love it!  The french green beans on the right are again one of my favorites to buy.  This is a large pack that keeps in the fridge well, that is if I don't eat them.  I will give a recipe for these all on their own tomorrow.  And last but not least the english cucumber.  Chilled and sliced they are great on their own, or included in a salad, or dressed and served as a side dish to a main meat dish!  love them too!!  These are my favorites and I'm glad I went today so I could share this hoard with you all.  I will check in tomorrow and give the prices that I grabbed these babies for and a few recipes.   love to all and see you tomorrow.  goodnight!