White Bean Turkey Chili

Love me some chili! This is a light recipe for a white bean chili--best served with a lime wedge, cilantro and of course a cold tecate....

 

1.5 lb. Ground Turkey
1 Onion, chopped
1 Green Pepper, chopped
1 Jalapeno, diced
1 4.5 oz. Can Green Chiles
2 Cans Cannellini Beans, rinsed and drained
1 Can Stewed Tomatoes
1/2 C. Beer (I use Tecate)
1 Tbsp. Chili Powder
1.5 Tbsp. Cumin
1 Tsp. Cayenne Pepper
Salt and Pepper
1 Lime
Handful of Cilantro, chopped
Extra Virgin Olive Oil

Heat 1 tsp. olive oil in a large pan. Sauté the onion and green pepper. Add the ground turkey and brown over medium heat. Drain. Add jalapenos, tomatoes, beans, beer, chiles and spices.

Simmer about 30 minutes. Squeeze lime juice over the chili and top with cilantro.

Veggie Stuffed Turkey Lasagna

I love lasagna. Cheesy, meaty, carb-filled lasagna. THIS is my homage to lasagna....a little healthier, a lot less cheese, a lot more veggies but equally delicious.

 

Meat Sauce and Noodles
Extra Virgin Olive Oil
(1) 9 oz. package of No-Boil Lasagna (I only used 10 noodles)
1lb. Ground Turkey
45 oz. Tomato Sauce (Approx. 4 cups for sauce, 1/2 cup for bottom, 1/2 cup for top)
2 Cloves Garlic, diced
1 C. Spinach
1 Tsp. Dried Fennel
2 Tsp. Italian Seasoning

Cheese Mixture
15 oz. Ricotta Cheese (part skim) or Cottage Cheese (or half and half)
1/2 C. Shredded Mozzarella
1 egg
1/2 C. Pecorino or Parmesan, grated(divided in half)

Veggies
Extra Virgin Olive Oil
1 Yellow Squash, thinly sliced
1 Green Zucchini, thinly sliced
1/2 Onion, sliced
1 Tsp. Italian Seasoning
Salt
Pepper
Extra Virgin Olive Oil

Preheat oven to 375.

Brown meat with garlic. Drain, as needed (I pat down with paper towels.) Add 4 cups of tomato sauce, fennel, Italian seasoning and a little salt and pepper. Simmer. Add the spinach and stir until wilted.

In a separate pan, heat a little olive oil and start to sauté onions. Add zucchini and squash. Sprinkle with a little salt, pepper and a couple dashes of Italian seasoning. Set aside.

In a large bowl, mix ricotta,  mozzarella, half of the pecorino and egg.

Take the 13 x 9 pan and spread 1/2 C  tomato sauce on the bottom. Layer 5 noodles. Spread the cheese mixture onto the noodles. Then layer with all the veggies. Add the meat sauce. Layer another 5 noodles and top with 1/2 C.  tomato sauce and the rest of the Pecorino cheese. I dolloped the remaining cheese mixture on top, because I had a little left.

Cover with foil and bake for 50 minutes.
Remove foil and bake for additional 5 minutes.

This was SO good!!!
enjoy!
-e

Thai Green Bean Salad with Shrimp

I love Thai food. I love the spice, the tang, the fresh flavors. This recipe is inspired by one of my favorite Thai dishes, Papaya Salad.

 

5 tablespoons fresh lemon juice
3 tablespoons brown sugar
2 tablespoons plus 2 teaspoons soy sauce
3 garlic cloves, minced
1 jalapeno, minced (with seeds)
2 cups green beans
10 large cherry tomatoes
1 cup chopped fresh cilantro
3 green onions, very thinly sliced
1/2 red onion, minced 
2 tablespoons coarsely chopped salted peanuts
1 lb. Gulf Shrimp (bigger and saltier-- worth the extra $3 bucks)
Olive Oil
Pepper

Mix the first four ingredients together and set aside (This is the dressing).
Boil the green beans in salted water until lightly cooked, approx. 5 minutes.
Drain the green beans and add the jalapenos, tomatoes, cilantro, green onions and red onion. Mix and set aside.
Heat olive oil with garlic and add shrimp. Season with pepper and spritz of lemon juice. Cook until pink.
Add shrimp to green bean mixture. Top with dressing and peanuts. Stir and serve.

I made wild rice with shredded coconut to serve on the side.

WARNING: super spicy and awesome.
-e