Chipotle Apple Turkey Chili + Pumpkin Cornbread

Wow, I’ve been blogging up a storm recently.  Are you sick of me yet?

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We had the most gorgeous 70 degree fall day here!  It felt wonderful to be getting back into my no work Monday routine.  First stop was the gym for a session with my trainer. 

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Afterwards, I dropped off a car load of household stuff at GoodWill (from our weekend of cleaning) and then went to the grocery store.  I made a quick stop at home for a shower and to unload my groceries.  Then I was out and about for a few more errands and returns.  I ended up at Whole Foods for tasty salad bar lunch.

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When I got home, I opened all the windows to let in the clean, fresh air, threw in some laundry, and dove into this week’s recipes.  We brought a whole bunch of stuff back from Door County including a huge bag of apples.

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For this reason, my interest was peaked when I found a chili recipe that uses apples.  I got all the ingredients at the store and had some fresh cider in the fridge (also from the farm).

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This is a stove top recipe and really quite easy.  The flavors are odd but seem to blend together beautifully!

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Once my chili was simmering, I was ready to make M&M Cookie Bars.  I was super sad to discover that I did not read the recipe carefully enough to realize that I needed more oats and two different types of oats.  But, I moved on quickly with my softened butter to corn muffins.

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Only to discover that I bought too small of a package : (  I was having so much fun in the kitchen, between the sun light, clean cabinets, and new wedding gifts that I still wanted to make something.  So I cut the recipe in half and turned it into a bread.  I left the original recipe for muffins as written below.  Just know that you can half it if you buy the tinny 55 cent Jiffy package on accident.

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I have never made a pumpkin cornbread before, but I loved the idea and the smell.

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And again as odd as the combinations sound, both worked together to create a delicious meal…for tomorrow night.  But I had to try it for a pre dinner snack tonight.

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The BOY came home to grill, one last time it seems, as the grill ran out of juice.  He was able to make dinner in the oven.  We’re planning to have the chili tomorrow since we both work later and the rest of the week, I planned out on our newish chalkboard.  I’m hoping to have the M&M Cookie Bars made (and shared) sooner rather than later!

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Meal Planning 11/02/15

Monday: Steak and Tilapia

Tuesday: Chipotle Apple Turkey Chili + Pumpkin Cornbread

Wednesday: Indian-Spiced Chicken Burgers

Thursday: BBQ Pork tenderloin and Veggies

Friday: TBD!

 

What are you cooking this week?

What’s the oddest ingredient you ever added to your chili?

 

 

Chipotle Apple Turkey Chili

From Pass the Sushi*

*Recipe is mostly the same…I just rewrote it a bit to make it easier to follow!

Ingredients

  • 2 tbs olive oil
  • 2 lbs ground turkey
  • 1 small can chipotle chiles in adobo sauce
  • Salt and pepper
  • 1 tbs ground coriander
  • 1 tbs ground cumin
  • 1 tbs smoked paprika
  • 1 red onion, chopped
  • 2 large cloves garlic, chopped
  • 2 green apples, (1 peeled and diced; 1 sliced) NOTE: I used a red apple
  • 1/2 lemon, juiced
  • 1 cinnamon stick
  • 2 bay leaves
  • 3 tbs tomato paste
  • 1 1/2 cups chicken stock
  • 1 cup cider
  • Shredded super sharp white cheddar cheese, toasted pumpkin seeds and/or honey corn bread, for serving

Directions

Heat the olive oil in a large dutch oven over medium-high heat. Add the turkey and cook until brown,  breaking it into chunks while cooking.

Meanwhile, using a food processor, puree the chipotles and 2 tbs of the adobo sauce.

Once turkey is browned, drain liquid.  Then stir 2 tbs of the chipotle puree into the ground turkey; season with salt and pepper. Reserve the remaining puree to adjust the heat at the end of cooking.  Stir in the coriander, cumin, paprika,  onion, and garlic.

Peel and dice one apple into 1/2″ chunks, add it to the chili. Slice the remaining apple and toss with the lemon juice; Set aside.

Add the cinnamon and bay leaves to the chili, cover and cook, stirring and lowering the heat, for 10 minutes. Stir in the tomato paste, then the stock and cider; bring to a boil.  Then lower to a simmer for at least 20 minutes and up to an hour.

Top the chili with the cheese, reserved apple and the toasted pumpkin seeds if desired.

 

Pumpkin Spice Corn Muffins

From Together as Family

Ingredients

  • 1 package (15 oz) Cornbread Baking Mix
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup canned pure pumpkin
  • 2/3 cup milk, 2% or higher is best (I used coconut almond milk)
  • 1/3 cup butter, softened
  • 1 large egg

Directions

  1. Preheat oven to 375 degrees. Spray a 12-cup muffin tin with cooking spray. (can also use 8×8 pan for cornbread and bake 15-20 minutes)
  2. In a large bowl combine the cornbread baking mix, cinnamon, nutmeg and whisk together.
  3. Add in canned pumpkin, milk, softened butter, and the egg. Whisk together gently just until combined.
  4. Using a large ice cream scoop or spoon, scoop batter and divide evenly into the muffin cups. They will about 2/3-3/4 full.
  5. Bake for 14-16 minutes.
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Halloween! HallowClean!

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We had some non traditional Halloween plans today…cleaning!!!

Over the past few weeks, life has been moving quickly and we’ve been accumulating stuff and creating piles to be addressed ‘later’.  After the last few weekends of fun and travel, this was our first quiet weekend at home. So when everyone asked what my exiting weekend plans were this week, my only answer was it’s official house cleaning weekend.  Woo hoo!

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Before the cleaning, we were up early this morning for another joint workout.

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It was brutal but awesome, and the BOY discovered that he hates the ropes : )

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After our workout, the BOY requested some down time.  We found ourselves drooling over the delicious meals cooked on the Food Network (a old-new favorite we recently rediscovered) and making lists of all the things we were going to cook this weekend.

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I made a post workout snack for the BOY of apples and peanut butter and was inspired by my Everyday Detox cookbook and the gorgeous apples we bought in Door County to make a smoothie (recipe below!) for me.

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Then we got down to work…

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After a few more cuddles.  We started upstairs with bedrooms and bathrooms.  Then took a quick lunch break before tackling the kitchen (and setting up our amazing new wine fridge).

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For hydration (and motivation), we sipped on Door County Cider.

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At 3pm, we were ready for trick or treaters despite getting no more than 10 in the past 5 years that I’ve lived here.  We got Cooper all set in his costume…just in case we got anyone : )

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As I said on Instagram, there is nothing funnier than a really mad cat in a shark costume…except the one who rides around on a Roomba!

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Seriously, we never have any trick or treators so I only got two bags of candy (with plans to turn the rest into ice cream toppings).  Despite the rain, we were out before the first hour, but I found some other fun stuff in our pantry to give out.  When our Thai food arrived, I thought he was a trick or treator and tried to hand him a granola bar instead of my credit card…LOL!  No Joke!  We stopped cleaning and shut down during dinner to dig into Chicken Curry and Basil Fried Rice (YUM!) while finally sitting down for some football.

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We sipped on beer and LaMarca and decided to be done with the cleaning for the day.  There is much more to do tomorrow, but luckily, we have an entire extra hour to do it!

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What did you do this Halloween?

What will you do with our extra hour?

 

Fresh Apple Pie Smoothie

Ingredients

1 large handful spinach

1 cup coconut/almond milk

1-1.5 small apples, diced

1 scoop vanilla protein powder

Generous toss of apple pie spice (or cinnamon, nutmeg, and allspice)

Ice

Directions

Combine the milk, spinach, and apples and use ‘food chop’ or low setting to combine.

Then add the rest of the ingredients, expect ice, and blend on high.   Taste to determine need for more/less spice.

Add ice and blend on high until smooth.

Enjoy immediately!

Almost Summer Saturday

Hey There!  Happy Saturday! 

It is feeling more and more like summer, which always puts me in a GREAT mood!  And although I haven’t blogged about it, I’ve been busy!

Exercise Updates:

I had a highly successful week of exercise, including a Tuesday morning walk with the BOY and Thursday morning ab work after my run.  You’ll notice I had some competition for my yoga mat.

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This morning, I was psyched to go to (instead of teach) yoga!  It was a super humid class and we worked our way into birds of paradise.  Note: using a block is helpful but you will not master this pose with wicked tight hips.  Also note…you can still have a lot of fun with it.

 

Almost Summer Stuff

With the warm (almost) summer temps, brings crisp and delicious white wines.  I indulged twice this week (two more times than my typical work week).  Once during Wednesday night’s Hawks game with an awesome Cooper’s Hawk blend.  And then again Thursday during sushi night!

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Summer is also accompanied by No Bake summer recipes and So You Think You Can Dance!  Woo hoo!  After  yoga, I brought in Mediterranean for lunch and began watching the new season of SYTYCD as I worked my way through my never ending to do list. 

 

Recipes

We are having friends over for a BBQ tonight and keeping our fingers crossed that the weather stays nice.  The BOY is grilling up shrimp and calamari…Mmm!  I decided I wanted to make a tasty no bake dessert.

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I settled on a Twix Caramel Apple Salad (from Pinterest)!

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I adjusted the recipe a bit because I had almond milk instead of dairy milk, but I think it is just as tasty. 

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Cooper kept watch from his perch in the cabinet!

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Once dessert was settled in the fridge, I decided to make a banana bread with my brown bananas.  As always, I went searching for a new recipe to try.

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I made a slight mistake…adding in lemon extract thinking it was almond.  Oops! I was able to scoop the majority of it out.  But although the plan was to freeze this bread for next weekend, I wanted to sneak a taste to make sure it wasn’t too lemony.

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The lemon flavor was non existent and this bread was absolutely amazing!!!  It took a whole bunch of will power not to dig into the entire loaf : )

 

Saturday Night

Our BBQ was really fun! Our friends brought their almost 2 year old daughter and we were able to blow bubbles and draw with chalk outside before sitting down for some fantastic grilled seafood, roasted potatoes and savory salad.  Dessert was a big hit too!

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And now it’s time to settle in and watch the Blackhawk’s game.  The neighborhood is alive with energy, but unfortunately, I have a splitting headache, so I am missing out on the rest of the festivities.

 

What do you like about summer Saturdays?

 

Twix Caramel Apple Salad

Adapted Slightly From iSave AtoZ

Ingredients

  • 1 small package of instant Vanilla Pudding
  • 1/2 cup milk
  • 1 small tub of whipping cream (I used TruWhip)
  • 1 package of TWIX Bites
  • 2 Granny Smith Apples
  • Optional: Caramel or Chocolate sauce

Directions

  1. Whisk together milk and pudding and then immediately add the tub of whipping cream in it before it sets. Don’t use the full amount of milk as the box says.
  2. Dice the TWIX Bites into halves.  Dice the Granny Smith apples.  Stir them into the pudding mixture, and mix all the ingredients together.
  3. Allow it to set in the refrigerator for at least 30 minutes.
  4. Optional: Drizzle with Caramel or Chocolate sauce before serving it.

 

Best Banana Bread

From An Edible Mosaic

Ingredients

  • 2 cups all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 1 cup sugar
  • ¼ cup butter, softened
  • 2 large eggs
  • 1½ cups mashed ripe banana (about 3 bananas)
  • ⅓ cup plain low-fat yogurt (or sour cream)
  • 1½ teaspoons vanilla extract
  • ½ teaspoon vanilla bean paste
  • ½ teaspoon pure almond extract (NOT lemon!)
  • Cooking spray

Directions

  1. Preheat oven to 350F.
  2. Whisk together the flour, baking soda, salt, and cinnamon in a medium bowl.
  3. Place the sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add the banana, yogurt, vanilla extract, vanilla bean paste, and almond extract; beat until blended. Add the flour mixture; beat at low speed just until moist.
  4. Spoon batter into an 8½ x 4½-inch loaf pan coated with cooking spray. Bake for 1 hour or until a wooden pick inserted in center comes out clean.
  5. Cool 10 minutes in pan on a wire rack; remove from the pan and cool completely on a wire rack.

BINGE

This past week…

I BINGE watched Scandal

I BINGE drank lattes

I BINGE read The Boston Girl

I BINGE watched March Madness

And…

I BINGE listened to Serial (finally crawled out from under the podcast rock!)

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What are you BINGING on?

With all of this talk about binging, it’s only fair to share a recipe.  I had a brunch potluck date with a few of my friends this morning.  As we divided up food, I volunteered to make a baked oatmeal.  One of my friends doesn’t like eggs, so I went in search of an egg free baked oatmeal recipe, and actually found quite a few.

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This one full of apples, walnuts, and cinnamon looked so good that I had to make it!

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I made a few changes to the recipe (what…brown sugar expires?!  I’m out of cloves?!) and crossed my fingers that it was going to turn out.  I’m always so nervous bringing a new recipe to a friend’s house, so I also made a HUGE fruit salad.

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Needless to say, Cooper was no help at all!

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I had a fantastic day catching up with old friends over mimosas!  And the baked oatmeal was delicious…like super duper make again good!  After brunch, I headed downtown for some wedding stuff.

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I caught the most gorgeous sunset on my drive home and after a super busy weekend, I was thrilled to be back home to BINGE on more Scandal.

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And maybe BINGE on sleep : )

 

Baked Apple Spice Oatmeal

Adapted from The Curvy Carrot

Ingredients

4 cups milk (I used almond coconut milk)

1/2 cup turbinado sugar

2 teaspoons butter

1 tablespoon ground cinnamon

2 cups old-fashioned oats

2 cups chopped apples (variety of your choice)

1/2 cup walnuts

1 cup golden raisins

1/4 teaspoon allspice

Directions

Preheat the oven to 350 degrees.

In a large saucepan over medium heat, combine the milk, sugar, butter, and cinnamon.  Stir occasionally until the butter is melted and the mixture is well combined.  Add the remaining ingredients and stir until mixed.

Lightly spray a 2-quart casserole dish with cooking spray.  Pour the oatmeal into the casserole dish, cover, and bake, about 45 minutes or so.

Top with fresh apple slices and raisins (if desired).

Autumn Chopped Salad

It was an interesting week here as we moved from 80 degree summer weather straight to talks of snow.  Ugh!  I was home sick on Thursday with a stomach bug and spent much of the day like this…

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Except for when I was drinking ginger ale and eating soup. Cooper didn’t seem to mind and was more than happy to soak up the extra love and attention.  Friday it was back to work and then straight home for Friday night services.  The BOY and I spent Saturday together with his family celebrating the end of the high holidays.  I slept a good 10 hours Friday night and the BOY and I took a 90 minute nap on Saturday.  The extra sleep helped and I felt better each day.  I woke up this morning ready for Sunday Funday with our friends.

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One thing is for sure, autumn is in the air!  When I offered to bring a salad to our friends house, I searched Pinterest for some fall salad inspiration.  I came across a few simple recipes, which always remind me how easy it is to throw together a unique and tasty salad.  I decided on one and since I was going to the grocery store, I had my entire week long meal plan and grocery list figured out before 9am.

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When I returned from the store, I got to chopping…

All of the fruits for this gorgeous salad and veggies for Buffalo Turkey Chili.  Which went into the crockpot for tonight’s dinner!

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The Bear’s game ended in a bad last minute loss, but our lunch complete with this salad was fantastic!  I shared the leftovers with my friend for her lunch tomorrow and I have plenty of ingredients left to make another salad later in the week.  It was a super Sunday Funday catching up with our friends, talking wedding and reading stories to their adorable 1 year old daughter.  Better luck next week Bears…

What is your favorite fall salad?

Autumn Chopped Salad

Adapted Slightly From Iowa Girl Eats

Ingredients
6 cups chopped romaine lettuce
1 pear, chopped
1 apple, chopped
1/4 cup almonds, chopped
1/4 cup dried cranberries
1/4 cup crumbled feta cheese
1/4 cup Poppy Seed Salad Dressing (or more or less)
2 Tablespoons (fig) balsamic vinegar (or more or less)

Directions

Add romaine lettuce, pear, apple, almonds, dried cranberries, and feta cheese into a very large bowl, then add salad dressing and balsamic vinegar to taste. Toss well then serve immediately.

Lazy No More!

Although parts of me LOVE a little time off…my skinny jeans don’t (or any of my pants, really!), so after a few weeks of extra sleep, ice cream, and wine it was time to get back to my healthier routine.  Yesterday morning, when my alarm went off I was out on the path for a pre work run.  I had to work yesterday in order to take Thursday off for the holiday.  Then this morning, after some serious cuddles with Cooper, I was out the door in the pitch black for the 6am strength class that I haven’t been to in a LONG time.

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I know that I will be sore tomorrow, but it was great to be back!

After a long day of work, I came home to pack my bag and bake up a sweet treat for the start of the Jewish New Year!

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I needed an easy, few ingredient recipe that I could throw together quickly tonight, and of course I found that on Pinterest.

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Our house smelled fantastic!!!  Like warm butter and cake batter…yum!  Looking forward to digging in tomorrow and celebrating the start of an exciting and active new year with my family!

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Happy First Day of Fall!

 

Fresh Apple Cake

From A. Liz Adventures

Ingredients

3 apples, sliced thinly (I used granny smith)

1 Package yellow cake mix

1 Stick of butter, melted

Directions

Preheat oven to 350 degrees.  Spray the bottom of a 9×13 pan with cooking spray.  Layer in apples, cake mix, and then drizzle with butter.  Bake for 35-40 minutes.  Serve warm with ice cream.

12 Days of Recipes Begins

Over the next (almost) 2 weeks, I am going to try to give you guys an exciting 12 Days of Recipes.  I say try because I don’t think I have ever done that many recipes in a row on the blog before.…Challenge Accepted!

 

To begin, I thought we’d kick it off with 2 ‘recipes’.  Today was our Somethingth Annual Bears Chili Party.  I was in charge of fruit and decided to make a healthy dessert dip to go with it.

 

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I found this 4th of July treat on Skinny Taste, but I didn’t have any raw sugar.  I discovered that mine was expired during cookie baking yesterday.  Bummer!  This recipe includes low fat cream cheese and Greek yogurt.  Since I didn’t have the sugar, I subbed in some vanilla and agave.

 

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I’m not a huge cheesecake girl, and I wasn’t sure what to think of this dip.  And the group was split as well. Half the people liked the dip as is (which I served with bananas, apples, and Nilla wafers…strawberries aren’t in season), but the other half suggested adding in some more sugar or cinnamon.

 

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I think you should make it and decide for yourself.

But just in case this doesn’t get your mouth watering, I thought I would share my favorite healthy fruit dip!

 

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I started eating this dip years ago and stopped for awhile when I decreased my dairy.  Recently, I met with an RD who recommended increasing my calcium.  I started eating Greek yogurt again and this has been my favorite mid morning snack with apples.

 

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A snack that can also sub in for dessert.  Awesome!

Ok, so day one of 12 Days of Recipes is complete…there are many more delicious things to come!  Mostly cookies after this weekend’s baking bonanza and the rest is to be determined, I guess!

 

 

What is your favorite fruit dip recipe?

What other dips do you make with Greek yogurt?

 

 

Cheesecake Yogurt Dip

From Skinny Taste

 

Ingredients

4 oz 1/3 less fat cream cheese, softened

1 cup fat free Greek yogurt

1 tsp vanilla

1/4 cup raw sugar (or honey or agave)

 

Directions

In a bowl, combine the cream cheese with yogurt, vanilla and sugar. Mix well until sugar dissolves.

Serve with fruit, cookies, or grahams.

 

 

Cinnamon Greek Yogurt Dip

Serves 1

 

Ingredients

1/2 cup Greek Yogurt (I eat 0%)

1-2 tbsp of cinnamon (there should be a lot of cinnamon flavor)

1 tbsp agave (or honey)

 

Directions

Mix all ingredients until well blended and then add more cinnamon or agave to taste.

Eat alone or with apples.