James’ Turkey-Bean Chili
The two secret ingredients in this lean, tasty chili are cocoa powder and beer!
1 pound extra lean ground turkey
2 Tbsp chili powder
1 Tbsp cocoa powder
1 Tbsp black pepper
1 Tbsp ground chipotle (reduce if sensitive to spicy foods)
2 cups chopped onion
1 cup chopped celery
¼ cup pureed or chopped garlic
12 oz favorite beer (Jenny recommends a good IPA)
16 oz can pureed tomatoes
10oz can navy beans
16oz can kidney beans
16oz can pinto beans
In a large pot, brown the turkey. While the meat is browning add the chili powder, cocoa powder, black pepper, chipotle, onion, celery, and garlic. Keep mixing until turkey is lightly browned.
Add the beer. Bring the beer to a rapid boil to cook off the alcohol. Reduce the heat to medium-low, and add the tomatoes and all beans. Simmer for one hour. Add a dollop of Stonyfield Greek yogurt on top to finish it off! Super yummy!!
Jenny’s Black Bean Soup
This soup literally takes 2 minutes to put together – it doesn’t get much easier than that! Jenny makes a huge pot on the weekend, then packs it for lunch during the work week.
6lb can black beans (Jenny buys this at Sam’s Club)
1 Tbsp ground cumin
1 Tbsp antioxidant spice blend (may substitute 1 Tbsp turmeric)
1 Tbsp black pepper
1 Tbsp balsamic vinegar
Combine all ingredients in a large pot and simmer over medium-low heat for about one hour.
Optional garnishes: diced tomatoes, green onions, fresh basil, shredded low-fat cheese, plain nonfat Greek yogurt.
Jenny's Tried and True Gluten Free Pizza Crust
2/3 cup warm skim milk (about 105°F to 115°F on an instant-read thermometer)
1 tablespoon active dry yeast
2 1/2 teaspoons granulated stevia
2/3 cup plus 3 tablespoons potato starch
3 tablespoons sorghum flour
2 tablespoons tapioca flour
1 tablespoon olive oil, plus more for coating the parchment paper and brushing on the crust (I was out of parchment paper, so I used foil liberally sprayed with olive oil)
2 teaspoons cider vinegar
2 teaspoons xanthan gum
3/4 teaspoon fine salt
White rice flour, for dusting
Heat the oven to 350°F and arrange a rack in the bottom third. Line a large baking sheet with parchment paper and generously coat the paper with olive oil; set aside.
Place the warm milk in a small bowl and sprinkle in the yeast and sugar. Let sit until foamy, about 5 minutes.
Place the yeast mixture, potato starch, sorghum flour, tapioca flour, measured oil, vinegar, xanthan gum, and salt in a food processor fitted with a blade attachment and process until a sticky mass forms around the blade, about 30 seconds.
Scrape the dough out into the center of the prepared baking sheet. Dust the top of the dough liberally with the rice flour. Dusting your hands with rice flour as needed to prevent sticking, gently push the dough into an even 12-inch circle that is slightly thicker at the edges.
Bake until lightly browned on the edges, about 10 minutes. Remove from the oven and brush the top all over with olive oil, then flip the crust over. It is now ready to be topped and baked, or you can cool it completely and store it in the refrigerator until ready to use.
When you’re ready to make your pizza, heat the oven to 425°F and arrange a rack in the middle. Add your desired sauce, cheese, and toppings to the pizza crust and bake until the cheese is brown and bubbling, about 15 minutes.
Jenny's Healthy Italian Wedding Soup
3/4 pound LEAN ground turkey
1/2 cup brown rice bread crumbs
2 garlic cloves, minced
1/2 teaspoon Italian Spice blend
1 egg or egg substitute to equal 1 egg
1 tablespoon olive oil
1 large onion, diced
4 cloves garlic, minced
10 cups low-sodium chicken broth
1 (10-ounce) bag chopped fresh KALE
1 box gluten free pasta (I used Bowtie)
Preheat oven to 400 degrees.
In a medium bowl, combine ground turkey, breadcrumbs, garlic, Italian seasoning, and egg. Form into 30 to 40 small (1-inch) meatballs.
Line a baking sheet with aluminum foil. Spray with nonstick spray. Arrange meatballs in a single layer on baking sheet. Bake 25 minutes or until meatballs are lightly brown and cooked through.
In a pan, heat olive oil over medium high heat. Add onion and garlic, cook for 5 to 6 minutes until tender. In a separate cooking pot, add chicken broth and bring to a boil; reduce heat to a simmer and add kale. Cook for 5 minutes. Add pasta and cook an additional 8 minutes. Add cooked meatballs and cook for 5 minutes.
Jenny's Grilled Stuffed Portobello Mushrooms
Modified recipe from Cooking Light
- 2/3 cup chopped plum tomato (I picked these right from my garden!!)
- 1/4 cup (1 ounce) shredded part-skim mozzarella cheese
- 1 teaspoon olive oil, divided
- 1/2 teaspoon finely chopped fresh or 1/8 teaspoon dried rosemary (picked from my garden!)
- 1/8 teaspoon coarsely ground black pepper
- 1 garlic clove, crushed
- 4 (5-inch) portobello mushroom caps
- 2 tablespoons fresh lemon juice
- 2 teaspoons low-sodium soy sauce (I subbed Briggs Liquid Aminos)
- 2 teaspoons minced fresh parsley (picked from my garden)
- Prepare grill (I broiled mine on low)
- Combine the tomato, cheese, 1/2 teaspoon oil, rosemary, pepper, and garlic in a small bowl.
- Remove brown gills from the undersides of mushroom caps using a spoon, and discard gills. Remove stems; discard. Combine 1/2 teaspoon oil, juice, and soy sauce in a small bowl; brush over both sides of mushroom caps. Place the mushroom caps, stem sides down, on grill rack coated with cooking spray, and grill for 5 minutes on each side or until soft.
- Spoon 1/4 cup tomato mixture into each mushroom cap. Cover and grill 3 minutes or until cheese is melted. Sprinkle with parsley.
- Notes: Since the garlic isn't really cooked, the mushrooms have a strong garlic flavor. Grill the mushrooms stem sides down first, so that when they're turned they'll be in the right position to be filled.