When I was creating my meal plan on Sunday for the week I had NO idea how hot it was going to be here in California!!! Panko baked Chicken with steamed veggies and brown rice was NOT going to happen tonight!! I have absolutely no intention of cranking on the oven and the stove to make dinner when its nearly 90 degrees outside!! So I grabbed my handy dandy TurboFire cookbook and found the recipe for TurboFire Chili. This is ALWAYS a favorite plus I had all the ingredients to make a DOUBLE batch and freeze for more nights like this....score!!! BONUS...I added in some mixed veggies an my son was none the wiser!!
TurboFire Chili
1 pound lean ground turkey
1/2 cup diced tomatoes (I used stewed tomatoes and added 2 cans)
8oz whole kernel corn, canned
1/2 onion diced
2 garlic cloves (I used minced)
8oz can of Black Beans
8oz can of Kidney Beans
1 Tbsp Tomato Paste
1 packet Lawrey's Chili Seasoning (I used low sodium)
4 oz low fat shredded cheddar cheese (optional)
Brown the turkey and drain any fat. Place all ingredients except the cheese into the crock pot. Cook on low for 4 hours or high for 2 hours. Top with 1 oz cheese per serving if desired.
I am a sucker for grilled veggies and these days mostly asparagus!! I think I'll ask hubby super nicely to start up the BBQ for a few minutes and grill us some asparagus and zucchini!!
Grilled Veggies
Place fresh washed asparagus and zucchini in baking dish
Drizzle with light extra virgin olive oil and lemon juice
Sprinkle with salt and pepper and toss
Grill for about 10 minutes rotating half way through. Veggies will be tender
I'll whip up a baby spinach salad at that's what we're havin for dinner!!!
If you need help with meal planning or clean eating please contact me!! I would love to help you get on the right track to healthy eating!! Friend me on FaceBook for more info and tips on health, fitness and clean eating!!
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