Chili

Now that the weather is cooling, it is the perfect time for chili.  This is one of my fall/winter favorites!  My mom taught me how to make chili, so this is essentially her recipe with me making my own adjustments.  I went from only wanting meat in my chili to loving to load it up with veggies and beans.  Chili is a great meal for the cold days, that is filling, but not really bad for you.  This is also incredibly simple!

What you will need for this Chili:

1 lb. ground turkey

2 15.5 oz cans chili beans, any kind

3 14.5 oz cans Del Monte Zesty Chili Style Diced Tomatoes (they have great flavor)

1 c. diced onion ( I usually buy a package of pre-diced onions.. It's easier)

1 small green bell pepper

1 small red bell pepper

First brown your ground turkey.  While it is browning, dice your bell peppers.  Now, I use my crock pot for this, but you can certainly do it on the stove top if you want.  In your crock pot dump your chili beans, tomatoes, onions and peppers.  Stir to combine.  Once your turkey is done browning, drain and add it to the pot.  If will be a bit thick, but as everything cooks down, it will produce more liquid.  Cook on low for about 4 hours.  It will be bubbling and your house will smell divine.  If you decide to make this on the stove top, just cook until everything is heated through--simmering about 45 min.

Happy Cooking! Enjoy!
Stephanie :)

By now God's way of putting people right with himself has been revealed.  It has nothing to do with law, even though the Law of Moses and the prophets gave their witness to it.  God puts people right through their faith in Jesus Christ. God does this to all who believe in Christ, because there is no difference at all: everyone has sinned and is far away from God's saving presence.  But by the free gift of God's grace all are put right with him through Christ Jesus, who sets them free.  God Offered him, so that by his blood he should become the means by which people's sins are forgiven through their faith in him.
-Romans 3:21-25 (the good news translation)

Spinach Smoothie

You are probably thinking "Spinach smoothie? Has she lost her mind?!"  No I have not.  I hate eating spinach, really any kind of leafy texture grosses me out.  I don't love to eat salads, so I decided to blend up my salad.  By adding in some fruit, you don't taste spinach, but still get all the great health benefits of the spinach.

What you need:
1 c. fresh spinach
1 c. almond milk
1 (heaping) c. frozen strawberries (unsweetened)
1 banana

Start by blending the almond milk, spinach and banana together until you can no longer see any specs of spinach and the mixture is a bright green color.  Next add your strawberries and blend on high until they are broken down.  The mixture will be a dark purple color. By using frozen strawberries there is no need to add ice.  Occasionally I will also add some ground flax meal for some added health benefits.

Enjoy!

Trust in the Lord with all your heart.  Never rely on what you think you know.  Remember the Lord in everything you do, and he will show you the right way.
Proverbs 3:5&6 (GNT)

Eggplant Parm--Baked

I love this dish!  Now I don't want to brag too much, but I have been told this is "restaurant quality" Eggplant Parm, and I actually prefer it to any Eggplant Parm I have ordered in a restaurant.  By baking it instead of frying it, it has a much lighter, cleaner taste. This recipe involves a little more cooking time, but is easy and oh so delicious!

Today you will need:

1 medium eggplant (I got 8 slices out of mine)

2 eggs

1 c. parmesan cheese

1 c. Italian seasoned panko bread crumbs

1 8 oz. ball of fresh mozzarella cheese

1 can Hunts Garlic & Herb pasta sauce

(you must get this brand and flavor--no substitutions!)

First start by slicing your eggplant into 1/2 inch rounds.  Sprinkle both sides with salt and set onto wire rack on top of a baking sheet.  This process helps to draw out the bitter acidic juices in the eggplant.

Let it weep for at least an hour, two if you have more time.  See...yuck.

Next mix your breadcrumbs and parm cheese in a shallow bowl/container.  Lightly beat your 2 eggs.  Start by dipping your eggplant slices into the egg first and then the breadcrumbs.  Place back onto wire rack over a baking sheet.  Next spray both sides lightly with cooking spray and cook each side for 10 min.

While the eggplant is cooking grate your cheese.  You can use the pre-grated stuff, but I prefer the taste of the good fresh stuff. 

Spread about 1/2 c. of sauce onto an aluminum covered baking sheet.  Once your eggplant slices are out of the oven place them on top of sauce.

Top with remaining sauce and your mozzarella cheese.

Bake for 20 min.  After 20 min. set your broiler to low and allow the cheese to brown up a bit.

You can serve this over pasta if you want or just have it by itself.  It's so yummy!  

Enjoy & happy cooking!

A little verse for you today

Romans 1:16 (The English Good News Translation)

I have complete confidence in the gospel; it is God's power to save all who believe, first the Jews and also the Gentiles.

Smokey Mashed Taters

So the other night I was thinking of a side to serve with grilled chicken.  I looked around and I had a lot of potatoes, so mashed potatoes it was going to be.  As I started peeling my potatoes, I began to think of how I could make them different.  As I raided my pantry, I went to my spice rack.  Smoked Paprika jumped out at me.  I just recently started using this spice in the past year.  I love it!  It's great to add that subtle smokey flavor to things.  So here is just a simple variation on mashed potatoes.  They were amazing....even my hubby liked them, and he can be very picky.

Our players today:
13.5 oz of potatoes (any kind will do, I had russet in the pantry.)
3 1/2 c low sodium chicken stock
2 T butter
2 T milk
2 T sour cream
1/4 tsp SMOKED paprika


Start by bringing your chicken stock to a boil. I use chicken stock because it's adds good flavor and you don't have to add a lot of salt later. Chop your potatoes into large bite sized pieces.

Boil until tender. Now I am very picky about mashed potatoes so I bought myself a potato ricer. They make amazing mashed potatoes. Mine is just the OXO brand.

You want to put small amounts of your potato chunks in and squeeze over a bowl. Here is a video you can watch on how to use a potato ricer. http://www.youtube.com/watch?v=T3_MKCBGlCI


See, looks like rice when it comes out.

Once you have put all your potatoes through the ricer add your butter, stir until melted into the potatoes. Next add milk, sour cream and smoked paprika. The paprika will turn your mashed potatoes a light orange color, but it is extremely tasty!  I made this recipe for just me and Ty so it was about 2-3 large servings.  To make more just double your amounts.

Enjoy and happy cooking!

Good For You Pumpkin Bread

I LOVE pumpkin!  As we head towards fall, I thought I would share this recipe that I dreamed up the other day. This is a healthy pumpkin bread recipe.  It's vegan, although I am not.  I have tried to replace the unhealthy fats and add some things that are a little better for you. The result is a moist, dense bread and it's pretty delish!

Here are our ingredients for today:

1 c. whole wheat flour

1/4 c. almond flour/meal

1/4 c. ground flax meal

1 tsp. baking soda

1/2 tsp. salt

1 T. potato starch

1/2 c. egg beaters

1/2 c. unsweetened applesauce 

1/4 c. almond milk

2/3 c. agave

1 c. pumpkin puree, NOT pie filling

1 tsp. vanilla

1 tsp. allspice

1 tsp. nutmeg

1 1/2 tsp. cinnamon

So before we begin, if you are not familiar with almond flour, flax meal or potato starch, let me tell you about them.  Ground Flax Meal is ground up flax, which is very good for you. You can use it to replace 1/4 - 1/2 c of flour in baking recipes.  You also can use it to replace eggs and fats.  Almond Flour is flour is skinless, blanched, finely ground almonds.  It's low in carbs and a good source of protein, fiber, vitamin E and magnesium. Potato starch helps in baking to make a moist crumb.  All of these Items are Gluten Free and can normally be found in the baking section with the allergen free baking items.

                             
                               Pre-heat your oven to 350 while you are mixing everything together.

             Start by whisking the dry ingredients (the first six off the list) together in a medium sized bowl.

       In the bowl of your stand mixer, add all of the wet ingredients, and mix until they are well combined.

Slowly add small amounts of the dry to the wet. Once all of the dry mixture is added, scrap down the sides  of your bowl and mix for a minute longer to make sure everything is well combined.Add your spices very  last.  Spray a loaf pan lightly with some Pam, and spread the batter evenly. 

Bake for 50 minutes. I use the knife test to check if things are done. Remember not to over bake...things continue to cook once they come out of the oven.

                                                          Enjoy!  Steph :)