With the crisp coolness in the air, October is the perfect time to start making my turkey chili (also perfect for a hearty winter soup)!! As a matter of fact, today I made a batch that I will get about three meals out of (for a family of four). I found a recipe some time ago for turkey chili on the Internet, but, of course, modified it to make it even healthier! My recipe for healthy turkey chili is below (highlighted ingredients linked to coupons!) Enjoy!
- 1 tbsp. olive oil
- 1 lb. ground turkey (Perdue ground turkey often goes on sale)
- 1 (10.75) ounce can low sodium condensed tomato soup
- 2 (15) ounce cans of dark red kidney beans (drained and rinsed)
- 1 (15) ounce can of black beans (drained and rinsed)
- 1 (15) ounce can of white beans (like Northern beans) (drained and rinsed)
- about 11 ounces of organic chicken broth or chicken stock
- 1/2 medium onion, chopped
- 1 c. pureed butternut squash
- 2 tbsp. chili powder (Target has great deals on their Archer Farms spices- this also goes for all of the spices listed below!)
- 1/4-1/2 tsp. red pepper flakes (you could add up to a teaspoon, depending on your taste. I wanted my kids to be able to eat it, so I stuck with 1/4 tsp.!)
- 1/2 tbsp. garlic powder
- 1/2 tbsp. ground cumin
- 1 pinch black pepper
- 1 pinch ground allspice
- Heat the oil in a skillet over medium heat. Place turkey in the skillet, and cook until evenly brown; drain.
- Pour condensed tomato soup in a small bowl and mix with chicken broth/stock until evenly mixed in.
- Coat the inside of a slow cooker with cooking spray, and mix in turkey, tomato soup, kidney beans, black beans, white beans and onion. Mix in pureed squash. Season with chili powder, red pepper flakes, garlic powder, cumin, black pepper, allspice and salt.
- Cover, and cook 8 hours on Low or 4 hours on High.
Now, you might think that adding squash to chili is a little strange, but it gives it such a nice texture and flavor that I am sure you will love! My family loves this recipe…I serve it with crumbled blue tortilla chips and a sprinkle of shredded cheese on the top.
Let me know if you try it! YUM!
Here is a recipe that I got as a recommendation from a friend (thanks, Amber!) that is originally done by Giada De Laurentiis. I have modified it just a bit and then added links where possible to coupons. Let me know if your little ones like it! (or if the big ones like it, too)!
- 4 tablespoons plus 1/2 cup extra-virgin olive oil (COUPON)
- 1 cup buttermilk (Go here to see how to make a substitution for buttermilk if you don’t have it)
- 1 1/2 lbs. chicken tenders (about 18) (COUPON)
- 3 large garlic cloves, minced
- 1/2 teaspoons kosher or sea salt (COUPON)
- 3 tablespoons balsamic vinegar (COUPON)
- ground black pepper (freshly ground, if possible) (COUPON)
- 1 1/4 cups freshly grated Parmesan cheese
- 3/4 cup whole wheat bread crumbs, mixed with basil and oregano for flavor
- Preheat the oven to 500 degrees F.
- Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. Place the buttermilk in a large bowl. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes.
- Meanwhile, mash the garlic with the salt in a medium bowl. Whisk in the vinegar and then the remaining 1/2 cup of oil. Season the vinaigrette, to taste, with pepper. Transfer the vinaigrette to a small serving bowl.
- Stir the Parmesan and bread crumbs in a pie dish. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 12 minutes.
- Transfer the chicken tenders to a platter and serve the vinaigrette alongside for dipping. You could also serve with Hunt’s all natural ketchup for the little ones!
Fall is the perfect time to bake with the freshest apples you will find all year! Some day soon, after you have returned from apple-picking at your nearest apple orchard, try out this recipe. This cake will freeze quite nicely if you don’t use the entire cake after baking. Just plastic wrap it and freeze!
- 1/2 c. granulated sugar
- 3/4 c. brown sugar
- 1 c. buttermilk
- 1/2 c. all natural applesauce
- 2 tsp. vanilla
- 2 eggs
- 2 1/2 c. whole wheat flour
- 1/2 c. flaxseed meal (found easily at Trader Joe’s or Costco…I think even Walmart and Target sell this in the baking sections now)
- 1 tsp. baking soda
- 1/2 tsp. salt
- 3 c. finely chopped unpeeled apples
- 1 c. chopped walnuts
- Heat oven to 350°F. Spray bottom only of 13×9-inch pan with cooking spray.
- In large bowl, beat sugars, buttermilk, applesauce, vanilla and eggs with electric mixer on low speed 20 to 30 seconds or until blended. Add all remaining ingredients except apples and walnuts; beat on low speed about 1 minute or until blended. Stir in apples and walnuts. Spread batter in pan.
- Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 1 hour.
Do you have your own twist on the recipe or a “cool” way to serve this apple cake? Leave me a comment so I can try it out!
This recipe is perfect for fall weather, which we are beginning to experience in the Midwest! Also, this time of year, squash are ripe for the pickin’! And, they are soooo good for you! Here is a recipe I found in my “Real Simple” magazine that I thought I would share. As always, I have linked to coupons and filled you in on specials where possible!
Prep time: 10 mins. Total time: 1 hr. Serves 4
- 1 3-lb. spaghetti squash, halved lengthwise and seeded
- 3 tbsp. olive oil
- 1/4 c. sliced almonds (these have been on clearance at my SuperTarget lately!)
- 2 tbsp. fresh lime juice (on sale 10 for $1 at Meijer week of 9/12!)
- 1 tbsp. honey
- 1/2 tsp. ground cumin
- Kosher salt and black pepper (Go to SavingStar and sign up for an account to get money back on your Diamond Kosher Salt purchase and much more!)
- 4 scallions, thinly sliced
- Heat oven to 400 degrees. Place the squash on a rimed baking sheet, drizzle the cut sides with 1 tbsp. of the oil, and turn cut-side down. Roast until tender, 40 to 50 minutes.
- Meanwhile, spread the almonds on a second rimmed baking sheet and toast in oven, tossing occasionally, until golden brown, 6 to 8 minutes.
- In a medium bowl, stir together the lime juice, honey, cumin, the remaining 2 tbsp. of oil, 1 tsp. salt, and 1/4 tsp. pepper.
- With a fork, gently scrape the strands of squash flesh into the bowl and toss with the lime juice mixture. Sprinkle with the almonds and scallions.
This recipe looks absolutely delicious, and I think my kids would love it (they love spaghetti, so why not spaghetti from squash?). Of course, if your kids have NUT ALLERGIES, LEAVE OUT THE ALMONDS!
Kid-friendly Bran Muffin recipe (taken from Revfoods website, originally from Cyberparent.com)
This recipe looks like it would be fairly simple to make and healthy to boot! I took it from this great website I discovered today, which I will describe in my next post! You will find the recipe below, with my links to coupons as well! Enjoy!
- 3 tsp. baking soda COUPON
- 1 cup boiling water
- 2 tbsp. all natural applesauce COUPON (print it out from the Meijer Mealbox to use on Mott’s applesauce at Meijer)
- 1/2 cup brown sugar
- 1/2 cup sugar COUPON in August 28 RedPlum newspaper insert for $.50 off Domino sugar product AND Domino sugar on sale at Walgreen’s right now for $2.49 until this Saturday (Sept. 3) with their in-ad coupon!
- 4 tbsp. canola oil
- 4 egg whites COUPON for either $.35 or $.50 off Eggland’s Best Organic Cage-free eggs in July 31 RedPlum newspaper insert AND Eggland’s Best are on sale right now at Jewel 2/$5
- 2 tbsp. lemon juice
- 2 cups non-fat milk COUPON (for $1 off 2 Horizon Dairy organic half-gallons of milk) AND COUPON (for $1 of 2 Horizon Dairy organic half-gallons of milk at Meijer!)
- 2 cups whole wheat flour
- 3 cups bran cereal (Cascadian Farms organic cereal on sale at Jewel this week for $2.50 a box!)
- 1/2 cup raisins COUPON (this can be used on the Sunsweet Dates as well! You may be able to print it out twice!)
- 1/2 cup chopped dates
- Preheat oven to 375 degrees.
- Add baking soda to boiling water and stir; set aside to cool.
- Line a 4, 6, or 12-cup muffin pan with foil muffin cups. Although you can use paper liners, oil, or cooking spray; foil liners produce more moist muffins. Set aside.
- In a large mixing bowl, combine oil, applesauce and sugars. Blend very well.
- Add egg, mix again.
- Add baking soda mixture, lemon juice, milk, flour, salt, cereal(s), raisins, and dates. Mix until dry ingredients are blended; do not over mix. Allow to stand about five minutes: until dry ingredients absorb some liquid.
- Spoon batter into muffin cups and bake 25 minutes.
- Serve warm. Store remaining batter in covered container, refrigerated for up to six weeks.
Makes 24 very filling, nutritious muffins.
Let me know if you tried this recipe and if the kiddos liked it! I plan on making it soon!
Picture taken from my Health magazine
I found this yummy recipe in my most current issue of Health magazine. It features Butternut Squash, which is perfectly in season for fall! (Eating fruits and vegetables during their peak season is shown to give you the most benefit when you need it!) I have put my own twist on the recipe by modifying it to contain some more common ingredients and have also linked to coupons where possible. Enjoy!
Butternut Squash Risotto (makes 6 servings)
- 4 cups low-sodium chicken broth (Swanson’s is on sale at Target right now! I also buy this in bulk from Costco!)
- 2 cups water
- 2 1/2 tbsp. olive oil, divided (on sale for $3.99 at Jewel)
- 1 (3) lb. butternut squash, peeled, seeded and cut into 1/2 in. cubes
- 1 tsp. sea or kosher salt, divided (on sale at Meijer)
- 1/4 tsp. ground pepper
- 1/2 tbsp. fresh thyme leaves or dried thyme
- 1 medium white onion, finely chopped
- 1 1/2 cups Arborio rice (you can find this in stores such as Trader Joe’s, but if you don’t have Arborio rice, you could substitute regular white or brown rice OR orzo pasta. However, the texture of your overall dish will not be as creamy.)
- 1/2 cup dry white wine (read here about the safety of cooking with wine in dishes that will be served to kids- no worries!)
- 1 tbsp. butter
- 1/4 cup finely grated Parimigiano-Reggiano (you could substitute Parmesan cheese if that’s all you have)
- Bring broth and water to a simmer in saucepan.
- Heat 1 tbsp. oil in a nonstick skillet over medium-high heat. Cook squash with 1/2 tsp. salt and 1/4 tsp. pepper, stirring occasionally, until it is golden in spots (8-10 minutes). Stir in thyme. Add 1/2 c. broth mixture to skillet, reduce heat and cook, stirring occasionally, until squash is tender and broth is evaporated (8 to 10 minutes more). Remove from heat and set aside.
- Meanwhile, in a 4-quart heavy pot over medium heat, cook onion in remaining 1 1/2 tbsp. oil with remaning 1/2 tsp. salt, stirring, until softened (about 6 minutes). Add rice and toss to coat with oil; cook 2 minutes. Add wine and cook until almost completely absorbed (2 minutes more).
- Stir 1/2 c. simmering broth into rice and cook at a strong simmer, stirring frequently, until broth is absorbed. Continue simmering and adding broth 1/2 c. at a time, stirring constantly and letting each addition be absorbed before adding more, until rice is creamy-looking but still al dente (about 20 minutes total); mixture should be the consistency of thick soup. (There may be leftover broth.)
- Stir in butter, cheese, and reserved squash. Serve immediately.
Serving size- 1 cup, Calories 344; Fat 8.7 g; Cholesterol 8 mg; Protein 7 g; Carbohydrate 57 g; Sugars 5 g; Fiber 8 g; Iron 2 mg; Sodium 494 mg; Calcium 125 mg
I wanted to share with you all a cute idea for a fun lunch for the kiddos! When my kids want a sandwich for lunch, I “healthify” it by adding some fruit & veggie sticks and by using whole wheat tortillas and all natural deli meats and cheeses. My son was diagnosed with a peanut allergy at two years old, so I had to become creative with the kinds of sandwiches I served him at lunch…thus, the “Happy Face Sandwich” was born! Take a look at the pictures below to see an example!
cheese, ham, veggie straws, grapes and strawberries!
whole wheat tortilla, cheese, veggie straws, grapes and strawberries!
Making these “sandwiches” is really not much more work than you would do to make your child’s lunch. You can get even more creative than me by making your own combination! I have used apple and avocado slices and banana slices (for the eyes) as well!
I found a coupon for Hormel All Natural deli meats that you can find here (it’s a Target coupon)! These deli meats use NO nitrites/nitrates, NO preservatives, and NOTHING artificial! Read here about the dangers of nitrites/nitrates in your deli meat.
Also, send an email to firstname.lastname@example.org to get some coupons sent to you for the Veggie Straws from Sensible Portions!
And, don’t forget…if you go to the Driscoll’s website and sign up, they will send you a coupon for $.55 off their berries! You can find some good deals on strawberries and blueberries at Target and Jewel right now!
I also love Target’s Archer Farms Simply Balanced Whole Wheat tortillas…my daughter eats them right up!
Have fun with your “Happy Face” sandwiches!
This is a recipe that I like to use to grill chicken drumsticks in the summertime, especially when they are on sale (like they are for $.99/lb. at Meijer this week!). This is a healthy alternative to frying, AND there is no skin on the drumsticks in my version of the recipe! Enjoy and LET ME KNOW WHAT YOU THINK!
- chicken drumsticks (about 10 or so)
- juice of 2 lemons
- 1 tsp. basil
- 1 tsp. oregano
- 1 tsp. garlic powder
- couple dashes of pepper
- couple dashes of sea or kosher salt
- Begin by cutting the skins off of the chicken legs. I do this simply by pulling the skin down toward the bone (from top to bottom) and then snipping the skin off with kitchen shears.
- Place chicken in a medium-sized dish and stab each drumstick a few times with a knife.
- Squirt lemon juice over the chicken and be sure to cover all of (or most of) the drumsticks.
- Add basil, oregano, garlic powder, pepper, and salt to the chicken.
- Cover and shake the chicken so that it is all coated with lemon herb mixture
- Marinate for as long as you can (usually I do this for an hour or two)
- Throw chicken drumsticks on the grill for about 20 minutes on medium to medium-high heat, turning them a few times so they don’t burn.
- Eat up!