Saturday, January 30, 2010


To go with our Muddy Chicken Skewers, I thought a good accompaniment would be coleslaw. But instead of having the traditional creamy style, I made a lighter version using the same marinade recipe as the chicken, that is definitely low in calories.


1 c. carrots
1/2 an onion
1/2 a head of cabbage
1/2 c. Muddy Chicken marinade (that has not been used on the raw chicken)

In the food processor, shred carrots, onion and cabbage. Add to a mixing bowl after each item is shredded. Pour marinade over mixture and stir to incorporate well. Chill and serve.

Click HERE for printable recipe

Muddy Chicken Skewers

No the title does not sound appetizing but let me tell you...they are so tasty! I call this "Muddy Chicken" because the balsamic in the marinade gives it that mud color. But don't let that fool's delicious. This is such an easy, simple & low calorie recipe; the ingredients are staples in our house so there was no need to run to the store to buy anything. That's homespun simplicity in my books.

uddy Chicken Skewers

1/3 c. balsamic vinegar
1/3 c. dijon mustard
1/4 c. olive oil
1/2 Tblsp. minced garlic
1 Tblsp. honey
kosher salt & pepper to taste
1 lb. boneless, skinless chicken breasts

In a large mixing bowl combine balsamic, mustard, olive oil, garlic, honey, salt & pepper. Whisk to blend well. Set aside.

Cut chicken into chunks large enough to be threaded onto cooking skewers.

Place cubed chicken into marinade and toss gently, making sure to completely coat each piece.

Cover bowl and place in refrigerator. Allow to marinade for 30 minutes to an hour.

Remove chicken from marinade and thread onto skewers. If you have wooden skewers make sure to soak them before threading chicken. This will help keep the skewers from burning.

Grill meat for 12-15 minutes, turning often or until chicken cooked completely through and juices run clear. (We love using Hubby's pannini grill for recipes like this.) You may also bake your chicken in a 350* oven or grill on top of your stove. Simply follow the turning instructions above and cook until meat is completely done. Cooking time will vary depending on the method used.

Serve with whole wheat pita bread & Tzatziki sauce or with slaw. The possibilities are endless.

*if making slaw, reserve 1/2 c. of marinade before adding in chicken.

Click HERE for printable recipe

Thursday, January 21, 2010

Guiltless Turkey Taco Soup

The weather outside is just beautiful! The temperature has been hoovering in the upper 60's so it has been almost spring like. Even though it's a little warmer during the day we still have our cooler temps at night. However, being in the area of the world we are...if you blink the weather will change in an instant. So I am savoring every precious sun beam that I can.

On the menu for tonight is yet another hearty, tasty yet light meal...soup! I just love my soups. What a great way to stretch the budget but also warm the soul.

Guiltless Turkey Taco Soup
1 lb. lean ground turkey
1 med. onion, diced
1 sm. bell pepper, diced (or 1/3 c. frozen diced bell pepper)
1 Tblsp. minced garlic
2 Tblsp taco seasoning
2 (15oz) cans black beans, rinsed & drained
1 (14.5oz) can rotel (or other brand diced tomatoes w/ green chilies), undrained
1 (15oz) can whole kernel corn, drained & rinsed
1 (8oz) can tomato sauce
salt & pepper to taste
2 c. turkey stock (I use homemade but use low sodium if you buy it)
1 to 1-1/2 c. water
salt & pepper to taste

In a preheated, dutch oven cook turkey meat, onions and bell pepper over medium heat until meat is no longer pink. Stir frequently to prevent sticking.

Add in garlic, taco seasoning, beans, rotel, corn, stock and tomato sauce. Season with salt & pepper to your taste. Stir well. Add water if soup is too thick. Bring to a boil then reduce heat heat to low. Allow to simmer for about 30 minutes. Soup will reduce and thicken as it simmers.

Click HERE for printable recipe

Wednesday, January 20, 2010

Oven Roasted Sweet Potatoes

This is an easy, tasty and low fat way to enjoy those sweet potatoes.

Oven Roasted Sweet Potatoes

4 large sweet potatoes
1 c. melted "I Can't Believe It's Not Butter" (or butter/margarine)
1/4 c. red pepper flakes
1/4 - 1/2 tsp. garlic powder
2 Tblsp. minced garlic

Preheat oven to 350* Line a large cookie sheet with enough foil to hang over sides. Set aside.

Peel sweet potatoes and slice into thin rounds. (You don't want them paper thin, but not too thick either.) Place peeled & sliced potatoes into a large mixing bowl. Pour melted butter over potatoes and toss to coat.

Spread potatoes and melted butter out onto lined cookie sheet. Arrange into one layer.

Sprinkle remaining seasonings over top. Toss lightly to coat.

Fold foil up around potatoes to form an "envelope."

Bake for 60-75 minutes or until potatoes are fork tender.

Click HERE for printable recipe

Friday, January 8, 2010

Recipes From The Soup Tureen

Winter Weather Turkey Chili (version 1)

Now, while at the market this morning, I had planned to buy more ground turkey meat as we were getting low. Unfortunately I only saw one store brand package in the meat cooler. So I asked the meat manager that was there if they had more in the back. He informs me that due to the weather the store trucks in the North are not able to get out so our local warehouse that supplies the stores are not able to get inventory. With the weather being so unpredictable, they were not sure when they would get another delivery in. I fully understood the situation but was a little disappointed thinking that I might have to try another market on the way home but then...the manager asked me how many packages I was in need of. I told him and he offered to let me have the Jennie-O brand ground turkey meat for a discount if I wanted.

Well, since the normal price of that brand is $5.99 (and it was on sale) I jumped at the offer. So he took a few packages to the back and marked them down for me. I only paid $2.99 for my meat!! That's a $3.00 savings per package, not to mention $1.00 cheaper than the store brand that I was going to get in the first place. So it doesn't hurt to ask if you don't see something you need out on the shelf. You never know what might happen if you do.

So with meat in hand and cold winds blowing, why not make a steamy pot of chili. Won't you join us for dinner tonight....

Winter Weather Turkey Chili
1 lb. lean ground turkey
1/2 a large onion; diced
1 Tblsp. minced garlic
2 pints turkey stock
1 (15-oz) can black beans; drained & rinsed
1 (15-oz) can whole kernel corn; drained
1 (15-oz) can tomato sauce
1 (12-oz) can diced tomatoes & green chilies
1 Tblsp. chili powder
1/4 tsp. ground cinnamon
1/2 tsp. ground cumin
1/2 tsp. dried oregano
1/4 tsp. ground black pepper
pinch of kosher salt
1/2 tsp. garlic powder
olive oil

In a preheated medium skillet, cook meat until no longer pink. Set aside.

In a heavy stock pot, heat 1-2 Tblsp. olive oil. Add chopped onions and saute until almost translucent. Shortly before onions are clear, add in garlic. Saute.

Add cooked ground meat, beans and corn. Combine to mix well.

Stir in spices and stock. Add in tomatoes and sauce. Stir well.

Cover and let simmer for about 30 minutes before serving.

Click HERE for printable recipe

**for a slightly different version of my turkey chili click here