Soups/Stews

21 Day Fix Turkey Chili

This chili is the recipe trifecta: healthy, easy, and delicious! I loved it, hubs loved it, and it was simple to make. This is the perfect fall dish. Top with shredded cheese, a dollop of Greek yogurt, and a couple whole grain tortilla chips for even more flavor! Yum!

Turkey Chili

Ingredients: 

1 tsp olive oil
1.5 lbs lean ground turkey
1 medium onion, chopped
1 bell pepper, chopped
3 cloves garlic, finely chopped
1 tbsp chili powder
1.5 tsp cumin
1/2 tsp sea salt
1/4 tsp cayenne pepper
2 15-oz cans black (or pinto) beans, rinsed and drained
1 15-oz can diced tomato (no sugar added), with liquid*

Optional:
Shredded cheese
Fresh cilantro, chopped
Greek yogurt
Whole grain tortilla chips, crushed

Directions:

Heat the oil in a large pan over medium-high heat. Add the turkey, onion, pepper and garlic. Cook, stirring occasionally, until turkey is no longer pink (about 5-8 minutes).

Add spices and cook, stirring constantly, for 1 minute.

Add beans and tomatoes, with liquid, and bring to a boil, stirring occasionally. Reduce heat to low, cover, and simmer for 15-20 minutes.

Serve and add desired toppings.

* I used a second can of diced tomatoes because mine were not very liquid-y and I desired more liquid in the final product (add additional 1/2 green)

Serves: 6, 1 cup per serving

21 Day Fix: 1/2 green, 1/2 yellow, 1 red (add additional 1/2 yellow and blue if using tortillas and cheese)

 

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Broccoli Cheddar Soup

We are getting so close… one week until we settle on our new house! I am so over being in a hotel and cooking primarily with my crockpot. I am over having only one measuring cup in the hotel which is 1/3 cup. For whatever reason that is all that is in the kitchenette and I refuse to buy a new set since I have like four sets in storage.

Violet is going to have her crib back and her own room and the dogs are going to have endless space to run and all I am going to have my Le Creuset and a full set of measuring cups. Priorities.

In the meantime I’ll be stalking Pinterest like a fiend for new house ideas. Feel free to interrupt me.

This recipe is one that I pulled up from last year when I was pregnant and trying to get back into blogging but failed. I was too busy shoving cupcakes into my mouth to write about anything.

I’m always on the lookout for a good broccoli cheese soup. This one was great! Easy, delicious and filling.

Ingredients:
6 tbsp unsalted butter
1 small onion, chopped
1/4 cup all purpose flour
2 cups half and half
3 cups low sodium chicken broth
2 bay leaves
1/4 tsp nutmeg, grated
Kosher salt, to taste
Freshly ground pepper, to taste
4 cups (about 1 head) broccoli florets
1 large carrot, shredded
2.5 cups sharp cheddar, grated, plus more for garnish

Directions:
Melt the butter in a large pot or dutch oven over medium heat. Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook 3 to 4 minutes until golden in color. Gradually whisk in half and half until combined and smooth.

Add chicken broth, bay leaves and nutmeg. Season with salt and pepper and bring to a simmer. Reduce heat to medium-low and cook, uncovered, until thickened, about 20 minutes.

Add the broccoli and carrot and simmer until tender, about 20 minutes. Discard bay leaves. Puree soup with an immersion blender, or in batches with a regular blender. Puree until smooth. Return soup to pot.

Add the cheese and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick.

Serve with garnish of additional grated cheese.

Adapted from Pass the Sushi.

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Creamless Tomato Soup

There is nothing that screams comfort to me more than a grilled cheese sandwich and bowl of tomato soup. Except maybe eating that curled up on the couch with the dogs and a good book. And a glass of wine. Perfect scenario!

This tomato soup tastes smooth and creamy despite it’s lack of cream, or any dairy at all (although, I added a few drops as a garnish). It is also surprisingly filling. A perfectly healthy and delicious soup for the fall and winter.

Ingredients:
¼ cup extra virgin olive oil, plus extra for drizzling, divided

1 medium onion, chopped (about 1 cup)
3 medium garlic cloves, chopped

1 teaspoon hot red pepper flakes, or more to taste

1 bay leaf

2 (28-ounce) cans whole tomatoes in juice
1 tablespoon brown sugar
3 large slices good-quality white sandwich bread, crusts removed, torn into 1-inch pieces
2 cups chicken broth (or vegetable broth, to make it vegetarian
2 tablespoons brandy (optional)
Salt and pepper to taste
¼ cup chopped fresh basil
Directions:
Heat 2 tablespoons olive oil in a dutch oven or large pot over medium-high heat until shimmering. Add onion, garlic, red pepper flakes and bay leaf. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes.
Stir in tomatoes and their juices. Using a potato masher, mash tomatoes until pieces are no bigger than 2 inches. Stir in sugar and bread. Bring soup to a boil then reduce heat to medium. Cook, stirring occasionally, until bread begins to break down, about 5 minutes. Remove bay leaf and discard.
Add 2 tablespoons olive oil and blend soup using an immersion blender, until smooth and creamy, about 2 to 3 minutes. Stir in chicken broth and brandy, return soup to a boil. Season with salt and pepper to taste.
Garnish with fresh basil, and drizzle with olive oil. Serve with grilled cheese. Makes roughly 4-6 servings.

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End of Summer Chili

We’ve had a taste of fall for a few days here in DC. Normally I dread the end of summer, but this year I am really looking forward to everything I love about fall: sweaters, boots, pumpkin, soups, Halloween, the changing of the leaves.
I saw this recipe and new I had to make it to go along with the cooler weather. This is a perfect dish to transition from summer to fall and to use up any summer veggies you may have. Casey and I both loved this, it is full of veggies, has a wonderful flavor, and is a nice light version of traditional chili.

Ingredients:
1 lb hot chicken or turkey sausage, casings removed
1/2 cup olive oil
1 zucchini, diced
1 yellow squash, diced
2 garlic cloves, minced
1 red onion, diced
1 red bell pepper, diced
2-3 hot peppers (such as serranos), diced
4 medium tomatoes, diced
1 14.5 oz can diced tomatoes, with juice
1 14.5 oz can tomato sauce
1 tbsp chili powder
1/2 tbsp cumin
1/2 tbsp oregano
1 tsp black pepper
1/2 tbsp dried basil
1 tsp salt
1 14.5 oz canned chickpeas, drained and rinsed
1 tbsp lemon juice
1 cup chopped cilantro
Shredded cheddar cheese
Sour cream

Directions:
In a large dutch oven, heat 1/2 cup olive oil over medium-high heat. Add onions, garlic, and peppers and saute for 2 minutes, stirring as needed. Add zucchini and squash, and continue to saute for about 6 minutes, or until vegetables are fork-tender. Add fresh tomatoes, canned tomatoes with juice, tomato sauce and spices, stirring to combine. Turn heat to medium-low and allow to simmer for 30 minutes.

Add chickpeas, lemon juice, and 1/2 cup cilantro and allow to simmer for an additional 10 minutes. While simmering, cook up the sausage in a skillet. Add the cooked sausage to the chili and cook together for 5 minutes.

Serve topped with additional cilantro, shredded cheese, and sour cream.

 
Adapted from The Lushers.

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Green Gazpacho

I know I may be in the minority, but I love cold soup. I love soup, in general, but the cold stuff is awesome. It is usually super easy to prepare, too. I got this recipe from my mom and it was the perfect lunch for a sweltering Saturday. This soup was deliciously creamy and surprisingly filling. It had great flavor. I used 1 whole un-seeded jalapeno and it was just the perfect amount of heat for us spice lovers. The chunky garnish was a nice mix of consistency with the smooth soup.

Ingredients:
2 medium tomatoes, stemmed, cored and cut into quarters
1 large (unpeeled) cucumber, scrubbed and cut into large chunks
Flesh from 1 avocado, cut into large chunks
6 large basil leaves
1 jalapeno pepper
1 cup lightly packed watercress
1 rib celery, cut into large chunks
4 small shallot lobes, cut into chunks
2 cloves garlic
2 tablespoons red wine vinegar, or more to taste
2 tablespoons honey
4 ice cubes
Filtered water, as needed
Kosher salt, to taste
Freshly ground black pepper, to taste 
2 teaspoons extra-virgin olive oil, for garnish
Additional basil, for garnish
Directions:
Reserve a small amount of tomato, cucmber and avocado chunks. Combine and finely chop for garnish. Set aside.
Stem and seed jalapeno. Reserve the seeds. Cut the jalapeno into large chunks and place in a food processor or blender. Add the remaining tomato, cucumber, and avocado. Add the basil, watercresss, celery, shallots, garlic, red wine vinegar, honey and ice cubes. Process until pureed and smooth.
Add up to 1/4 cup water and process to thin the soup, as needed. Taste and season with salt, pepper, and additional vinegar, if needed, processing after each addition. For a spicier soup, add some of the reserved jalapeno seeds, a few at a time, blending and tasting after each additiona to achieve desired amount of heat.
Pour the soup into bowls and top with reserved tomato garnish mixture, and additional basil leaves. Drizzle the olive oil over the soup and serve.
Makes 2 large or 4 small servings.

Adapted from The Washington Post.

 
Linked to TMTT At the Well and Home Sweet Farm Delectable Tuesday.

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Coq au Riesling

Earlier this winter, I fell in love with Coq au Vin (and it’s even a WW recipe)! So, of course when I saw this recipe on Jenna’s Everything Blog I bookmarked it and planned to make it asap. It was delicious and hearty although I may prefer the regular Coq au Vin slightly. This time I served it over rice instead of just as a soup/stew and I think I prefer this meal just eaten from a bowl with a spoon. In my opinion, the broth is fabulous on its own and no filler is needed. Either way, I highly recommend this meal for a cold night!

Ingredients:
1/2 lb thick cut bacon
1 medium onion
2 leeks, white and light green parts only, rinsed thoroughly
5 cloves garlic
5 boneless, skinless chicken thighs
3 bay leaves
10 sprigs of thyme (5 are for garnish)
1 bottle (750 ml) Riesling
10 oz sliced baby bella mushrooms
Salt and pepper, to taste
Directions:
Chop bacon into small chunks, and fry over medium high heat in a Dutch oven until almost crispy, around 12 minutes. In the meantime, chop up the onion and leeks and mince the garlic.
When the bacon is starting to get crispy, add the onion, leeks and garlic, and cook for 5-6 minutes, until the vegetables are getting tender.
Trim the chicken thighs of fat and pat them dry with a paper towel. Salt and pepper them on both sides. Add them to the Dutch oven, moving the vegetables aside and on top of the chicken so that the thighs are touching as much of the bottom of the pot as possible. Brown them thoroughly, about 6 minutes on each side.
Add the mushrooms, stir them in evenly, and cook for another 3 minutes.
Add the bay leaves, 5 sprigs of thyme, and the bottle of wine.
Bring to a boil, then turn the heat down to low, cover, and cook for 40 minutes.
Uncover the pot and simmer for another 15 minutes, shredding the chicken with two forks and adjusting seasoning to taste.
Serve as a soup or over rice or noodles with fresh thyme from the remaining 5 sprigs sprinkled on top.

Servings: 4-5

 
Linked to: Ekat’s Kitchen Friday Potluck and Lamb Around Not Baaad Sundays.

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Black Bean Soup

Once again a great, healthy recipe from Gina (slightly adapted). This one is very flavorful and chock full of veggies and fiber. Just what I am looking for this week! This is a great recipe to make over the weekend and enjoy all week long.

Ingredients:
For the beans:
1 lb dry black beans
1/2 red bell pepper
1 small onion
2 cloves garlic
3 bay leaves

For the soup:
1 tbsp olive oil
 1 large onion, minced
1/2 cup chopped parsley
1/2 red bell pepper, minced

1-2 jalepenos, minced (optional)
2 medium carrots, shredded
5 cloves garlic, minced
1 tbsp red wine vinegar
1/4 (2 oz) cup white wine
 1 tsp cumin
1 tsp oregano
1 chicken bullion (vegans use vegetable bullion)
Salt and black pepper
Directions:
Rinse beans and place in a large pot with about 8 cups of water. Cover and bring to a boil, then remove from heat and let the beans sit, covered for one hour. (Or you can let them soak overnight in cold water).

Drain the water, then add 8-10 cups of cold water when ready to cook.

Mince bell pepper, garlic, and onion in a food processor, then add to the beans along with the bay leaves. Bring to a boil and reduce heat to low. Simmer, covered, for about an hour, or until tender, stirring occasionally. (Add water if necessary).

Meanwhile, in a large frying pan, heat oil on low. Add chopped vegetables (onion, parsley, carrots, peppers, garlic) season with salt and pepper and sauté for about 5 minutes, or until soft.

Add the vegetables to the soup, then add wine, vinegar, cumin, oregano, bullion, salt and pepper and adjust water, if needed. Cover and simmer on low about 15 – 20 minutes. If soup is too watery, allow to simmer, uncovered, until thickened.

Remove bay leaves, then using an immersion blender, partially blend the soup for about 10 seconds to thicken. If you don’t have an immersion blender, put about 3 cups of the soup in a blender, then add it back to the pot. Adjust salt, pepper and cumin to taste and ladle about 1 1/2 cups into each bowl. Top with sour cream (extra points), chopped onions, scallions, chives or/or cilantro and enjoy!
Servings: 8
Points Plus: 5
Calories: 234.4

Linked to Blessed with Grace’s Tempt My Tummy Tuesday and Prairie Story Recipe Swap Thursday.

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Chicken Stew Provencal

This is the perfect winter meal, warm and comforting, yet healthy and low calorie, which is exactly what I am looking for after all the holiday indulgences I have consumed! This recipe is slightly adapted from the Washington Post.

Ingredients:
2 tbsps olive oil
4 (about 20 oz) boneless, skinless, chicken breasts, cut crosswise in half, then each half cut into thin strips
2 medium onions, cut into thin wedges
2 stalks celery, cut crosswise into 1/2 inch pieces
2 medium carrots, cut into 1/2 inch pieces
4 medium cloves garlic, minced
2 cups low-sodium, nonfat, chicken broth
28 oz canned, no sodium, diced tomatoes, plus their juices
4 medium (unpeeled) red potatoes, cut into 1 inch pieces
2 tsps dried herbes de Provence, crushed
1/2 tsp salt
1/4 tsp freshly ground black pepper
Directions:
Heat the oil in a large pot over medium-high heat. Add the chicken and cook, turning the pieces occasionally, for 5 to 7 minutes or until they have browned on all sides.
Add the onion, celery, carrot, and garlic; cook, stirring occasionally, for 5 minutes or until the onion is soft.
Add the broth, tomatoes with their juice, potatoes, herbes de Provence, salt, and pepper, stirring to combine. Bring to a boil, then reduce heat to low; cover and cook, stirring occasionally, for 45 minutes, until the chicken is cooked through and potatoes are fork tender. Serve hot. Freeze leftovers, if desired.
Servings: 6
Calories: 269
Linked to Moutwatering Mondays at A Southern Fairytale and Tuesday Night Supper Club at Fudge Ripple.

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Potato Leek Soup

This is one of my mom’s recipes that I remember very fondly growing up. This soup is super comforting with rich flavors. The combination of potatoes, leeks and onions is perfect and the soup was even better than I remembered as a kid! This makes a great dish by itself or with a green salad and crusty bread.

Ingredients:
5 pounds potatoes, peeled and diced

2 pounds whole leeks
2 pounds onions, diced
1 stick butter
2 tablespoons olive oil
1 bunch fresh parsley, chopped
1 pint sour cream or plain yogurt
1 quart skim or whole milk
Salt and pepper, to taste
2 tablespoons flour
 
Directions:
Clean and dice potatoes and place in a 4 quart or larger pot. Cover potatoes with water (about 1/2 inch over the tops of the potatoes) and place pot over medium heat.

In a large frying pan or deep-sided pot , melt butter , add olive oil and diced onions. Cook over medium heat and carefully clean the white part of the leeks, dice finely and add them to the onions. Cook over medium heat until onions are opaque and leeks begin to turn color.

As soon as the potatoes are soft to the touch of a fork, add onion/leek mixture to the pot, mixing well. Put flour into a mixing jar with a little cold water, shake vigorously and add to the still-cooking soup. Mix well.

At this point, if you prefer a smooth soup, blend with an immersion blender. If you prefer a more rustic, chunky soup, simply turn off the heat now.

In a bowl, pour out sour cream and the milk, mixing well. Add a cup or two of the hot soup, stirring it into the milky mix, then pour all into the still-hot pot of potatoes and leeks. Mix well and do not let temperature reach boiling again. Add parsley and salt and pepper to taste and let soup rest overnight before serving. Makes 1 1/2 gallons of soup.
 
Notes:

  • To clean the leeks, cut off the green parts and ends and discard. Peel back each layer and wash thoroughly to remove all sand.
  • I prefer to leave this soup a little chunky so I just blend slightly with an immersion blender.
  • I halved this and it made about 6 servings, so this would probably make around 12 servings.
  • For this recipe, the exact measurements don’t matter too much, just combine and add more or less to get the desired consistency

Linked to Fudge Ripple Tuesday Night Supper Club and For the Love of Blogs Tasty Tuesday.

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Slow Cooker Irish Pot O’ Stew

My mom gave me this recipe to try and I am so glad that she did. Everyone needs to make this stew this winter! It is so hearty and comforting and perfect for cold winter nights. The other fabulous thing about it is that it is made in the crockpot so it is super easy. I chopped up the veggies the night before and then just dumped all the ingredients in the crockpot in the morning and let it cook all day while I was at work. It was a little thick when I got home so I thinned it out by adding a little more water. This is great served with crusty French bread and would be delicious with cornbread too.

Ingredients:
2 pounds stew beef – cut into 1 inch cubes
1 – 16 ounce can diced tomatoes
1 – 8 ounce can tomato sauce
2 cups carrot slices (slice the carrots into rounds about 1/3 inch thick and have all the vegetables sliced about the same size)
1 1/2 cups celery slices
1 cup onion slices
1/2 cup regular barley (rinsed and drained)
1/2 cup water
1 teaspoon salt
1 bay leaf
1/2 teaspoon sage
1/2 teaspoon thyme
1/4 teaspoon pepper

Directions:
Combine all ingredients in slow cooker; mix well. Cover and cook over low heat for 8 hours (do not open while cooking). Mix well before serving.

I only used about 1.25 lbs of stew meat which turned out to be a perfect amount. It made 4 large servings. If you use the full 2 lbs it would probably make 6-8 servings.

Calories (based on 6 servings): 290

Linked to Prairie Story Recipe Swap Thursday, Watch My Weight Wednesdays and A Southern Fairytale.

Purchase your 21 Day Fix Challenge Pack here and join my next online accountability group. Already have the 21 Day Fix but need help getting started? Make me your free coach and I will help you get started!

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