Thoughtful of me…I know!
The BOY and I did our grocery shopping on Saturday, so we had to have our plan set early. Sunday was a gorgeous day! I had a lot of things that I needed to do around the house including hanging my new arts and craft project (seen below) and my marathon poster.
Plus, I organized the pantry.
Meanwhile, Cooper enjoyed some time in the sunshine!
I also got started with this week’s meal prep. On tap for lunch this week, Buffalo Turkey Chili. I should admit that this is also a Pinterest find (and imagine how much more I will find when I have time off between jobs). The original recipe is from Whipped for Buffalo Chicken Chili, but since we are having chicken for dinner this week, I thought I’d go with turkey.
I started chopping veggies and was struggling. Then remembered that I could use the BOY’s awesome new knife! I sliced up all of the veggies for my chili and made a few bags of fresh veggies for the week ahead. This knife works so well and is SUPER sharp. It almost makes veggie chopping fun!
I’m not a huge hot sauce girl, but thought I would try adding a few drops (about 1/8th of a cup) of the BOY’s smoked chipotle hot sauce.
I let everything simmer for a LONG time because I like my veggies really soft.
This chili has a smoky flavor that makes it unique and delicious!
Save this recipe for the next time you want to give your Crockpot a weekend off!
Meal Planning 11/03/13
Sunday: Mac n Cheese
Monday: Out for Dinner
Wednesday: Beer Can Chicken
Lunch: Buffalo Turkey Chili
What did you do this Sunday?
Do you prepare bags of healthy snacks ahead of time?
Buffalo Turkey Chili
Adapted from Whipped
1 tablespoon olive oil
1.25 lbs ground turkey (97/3%)
1 (15-ounce) can white beans, drained and rinsed
1 small onion, chopped
3 large carrot, finely diced
3 celery stalks, finely diced
3 garlic cloves, minced
1 (28-ounce) can crushed tomatoes
1/2 tablespoon smoked paprika
1/2 tablespoon cumin
1/4 cup hot sauce (I used 1/8 cup of smoked chipotle hot sauce)
Heat oil in a 4- quart pot over medium-high heat. Add chicken, paprika, and cumin; cook, breaking up the meat, for about 6 minutes until browned.
Add the onion, carrot, celery, and garlic; cook for 8 minutes, until the vegetables begin to soften.
Add tomatoes and hot sauce, bring to a boil, then reduce heat to low and simmer for 60-75 minutes.
Stir in white beans and continue to simmer for a another15 minutes until the veggies are soft. Add salt and pepper to taste.
Top with sour cream, avocado, or blue cheese.