11-13-2015

Three Pepper Poblano Chili

It’s finally cold enough in Texas to eat chili!!

Here’s a brand new chili recipe to start off your winter months the right way

Poblano Chili-1

The star of the show in this recipe is the poblano pepper.

Peppers make a great addition in the winter months, not only for their flavor but they’re packed with vitamin C while staying low in calories. By adding three different types of peppers (or chilies), this recipe comes out savory & with just the right amount of spice. It pairs perfectly with sweet cornbread.

Since it reheats really well, this will make for delicious leftovers alllllllllllll week long.

Three Pepper Poblano Chili

Ingredients

Cooking spray

1 1/2 pounds ground sirloin

2 jalapeno peppers

1 tablespoon canola oil

3 cups chopped onion (about 1 large)

1 cup chopped seeded poblano chile (about 2 large)

8 garlic cloves, minced

1 12-ounce porter beer

2 tablespoon chili powder

3 teaspoons ground cumin

3/4 teaspoon kosher salt

2 1/2 cups lower-sodium marinara sauce (such as McCutcheon’s)

1 cup fat-free, lower-sodium chicken broth

2 (15-ounce) cans no-salt-added kidney beans, rinsed and drained

1 can diced green chilies

1 (14.5-ounce) can diced fire-roasted tomatoes, undrained

sharp cheddar cheese, shredded (topping)

Light sour cream (topping)

Fresh cilantro leaves (topping)

 

Directions

  1. Heat a large pot or dutch oven over medium-high heat. Coat pan with cooking spray. Add beef; cook 10 minutes or until browned, stirring to crumble. Remove beef from pan; drain. Wipe pan clean.
  2. Remove and discard seeds and membranes from 1 jalapeño (or 2 if you want a very mild chili); finely chop both jalapeños.
  3. Heat pan over medium-high heat. Add oil; swirl to coat.
  4. Add jalapeños, onion, poblano, and garlic; sauté 10 minutes or until onion is tender. Add beer; scrape pan to loosen browned bits. Cook 12 minutes or until half of liquid evaporates.
  5. Add chili powder, cumin, and salt; cook for 1 minute, stirring frequently. Stir in beef, marinara, broth, beans, green chilies and tomatoes; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until slightly thickened.

Poblano Chili-2

Ladle about 1 1/2 cups chili into each of 8 bowls; top each serving with cheese, sour cream, and cilantro. Avocado makes a great topping too!

Poblano Chili-3

Nutrition Facts (1/8 recipe without toppings): 330 calories, 10.5g fat, 30g carbohydrate, 6g fiber, 25g protein, 5g sugar

What’s your favorite chili recipe? Please link up below!

 

Three Pepper Poblano Chili
 
Prep time
Cook time
Total time
 
This three pepper poblano chili will leave you feeling warm and satisfied this winter!
Author:
Recipe type: Entree
Serves: 8
Ingredients
  • Cooking spray
  • 1½ pounds ground sirloin
  • 2 jalapeno peppers
  • 1 tablespoon canola oil
  • 3 cups chopped onion (about 1 large)
  • 1 cup chopped seeded poblano chile (about 2 large)
  • 8 garlic cloves, minced
  • 1 12-ounce porter beer
  • 2 tablespoon chili powder
  • 3 teaspoons ground cumin
  • ¾ teaspoon kosher salt
  • 2½ cups lower-sodium marinara sauce (such as McCutcheon's)
  • 1 cup fat-free, lower-sodium chicken broth
  • 2 (15-ounce) cans no-salt-added kidney beans, rinsed and drained
  • 1 can diced green chilies
  • 1 (14.5-ounce) can diced fire-roasted tomatoes, undrained
  • sharp cheddar cheese, shredded (topping)
  • Light sour cream (topping)
  • Fresh cilantro leaves (topping)
Instructions
  1. Heat a large pot or dutch oven over medium-high heat. Coat pan with cooking spray. Add beef; cook 10 minutes or until browned, stirring to crumble. Remove beef from pan; drain. Wipe pan clean.
  2. Remove and discard seeds and membranes from 1 jalapeño (or 2 if you want a very mild chili); finely chop both jalapeños.
  3. Heat pan over medium-high heat. Add oil; swirl to coat.
  4. Add jalapeños, onion, poblano, and garlic; sauté 10 minutes or until onion is tender. Add beer; scrape pan to loosen browned bits. Cook 12 minutes or until half of liquid evaporates.
  5. Add chili powder, cumin, and salt; cook for 1 minute, stirring frequently. Stir in beef, marinara, broth, beans, green chilies and tomatoes; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until slightly thickened.
  6. Ladle about 1½ cups chili into each of 8 bowls; top each serving with cheese, sour cream, and cilantro. Avocado makes a great topping too!
  7. Nutrition Facts (1/8 recipe without toppings): 330 calories, 10.5g fat, 30g carbohydrate, 6g fiber, 25g protein, 5g sugar
Nutrition Information
Serving size: ⅛ recipe Calories: 330 Fat: 10g Carbohydrates: 30g Sugar: 5g Fiber: 6g Protein: 25g

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03-18-2015

Mini Enchilada {Turkey} Meatloaves

Some of the main struggles I see when counseling new athletes on creating better nutrition habits are…

“I don’t have time to cook.”

“I don’t like healthy food, it’s so bland.”

“I don’t know how to cook?!”

“I’m not sure where to start…”

Understood! Everyone has felt this way at some point. The only way to make a commitment to eating healthier is to learn some sort of cooking skills… it really doesn’t have to be hard.

When I search for new recipes (hello, Pinterest!) I have a few things in mind… Can it feed me for multiple meals by changing up the sides to keep it exciting? Does it reheat well? Do I have most of the ingredients? Is it quick?

Bingo! Is it quick?!

For most of you, it has to be quick AND simple too.

This recipe is one for the books. If you can’t make it soon, save it for later! If you use Pinterest for meal planning, follow my boards for more ideas. I’ve made pretty much everything I pin in the “Meal Planning” or “GF Meal Planning” folders.

FYI – I tried this recipe with ground chicken and ground turkey. Turkey is the winner with more flavor & sticking together better!

Mini Enchilada {Turkey} Meatloaves
Adapted from Ambitious Kitchen

Makes 12 muffins. Serves 6.

Ingredients

1/3 cup uncooked quinoa
2/3 cup water
4 cloves of garlic
1/2 cup finely chopped yellow onion
1 red or orange pepper, finely chopped
1/2 teaspoon olive oil
1 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon chili powder
1/2 cup chopped cilantro
2/3 cup red enchilada sauce
freshly ground salt and black pepper, to taste
1 pound lean gound turkey breast
2 egg whites
1/3 cup 2% shredded colby jack or mexican cheese

Directions

1. Preheat oven to 350 degrees F.

2. Get the quinoa started: Rinse quinoa with cold water in mesh strainer (this will get rid of any bitter taste). In a small saucepan, bring water and quinoa to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the liquid. Remove from heat and fluff quinoa with fork; set aside for about 5 minutes.

3. Spray a 12-cup muffin tin with cooking spray. Heat olive oil in a medium skillet over medium heat. Add garlic, onion, and bell pepper. Cook for a few minutes or until the onions have softened. Transfer to a large bowl to cool for a few minutes. Add the cooled quinoa too.

4. Add cumin, oregano, chili powder, cilantro, salt and pepper and half of enchilada sauce (1/3 cup). Next stir in ground turkey, egg whites and the cheese. Make sure all ingredients are well combined. Use a 1/4 cup measuring cup or an ice cream scoop to add meatloaf mixture evenly to muffin cups.

Enchilada Meatloaf-2

5. Bake for 18-20 minutes. Remove from oven and spoon remaining enchilada sauce (1/3 cup) over the tops of muffins. I used green sauce but you can use red too, whichever you prefer.

Enchilada Meatloaf -3

6. Place back in oven and bake for an additional 3-5 minutes. Let cool for a few minutes then serve with fresh vegetables & sweet potato tots for a full meal.

Enchilada Meatloaf Edited-6

Nutrition Facts (for 2 meatloaf muffins): 205 calories, 6.5g fat, 13g carbohydrate, 3g fiber, 26g protein

 
Mini Enchilada {Turkey} Meatloaves
 
Prep time
Cook time
Total time
 
Makes 12 muffins. Serves 6.
Author:
Recipe type: Entree
Serves: 6
Ingredients
  • ⅓ cup uncooked quinoa
  • ⅔ cup water
  • 4 cloves of garlic
  • ½ cup finely chopped yellow onion
  • 1 red or orange pepper, finely chopped
  • ½ teaspoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • ½ cup chopped cilantro
  • ⅔ cup red enchilada sauce
  • freshly ground salt and black pepper, to taste
  • 1 pound lean gound turkey breast
  • 2 egg whites
  • ⅓ cup 2% shredded colby jack or mexican cheese
Instructions
  1. Preheat oven to 350 degrees F.
  2. Get the quinoa started: Rinse quinoa with cold water in mesh strainer (this will get rid of any bitter taste). In a small saucepan, bring water and quinoa to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the liquid. Remove from heat and fluff quinoa with fork; set aside for about 5 minutes.
  3. Spray a 12-cup muffin tin with cooking spray. Heat olive oil in a medium skillet over medium heat. Add garlic, onion, and bell pepper. Cook for a few minutes or until the onions have softened. Transfer to a large bowl to cool for a few minutes. Add the cooled quinoa too.
  4. Add cumin, oregano, chili powder, cilantro, salt and pepper and half of enchilada sauce (1/3 cup). Next stir in ground turkey, egg whites and the cheese. Make sure all ingredients are well combined. Use a ¼ cup measuring cup or an ice cream scoop to add meatloaf mixture evenly to muffin cups.
  5. Bake for 18-20 minutes. Remove from oven and spoon remaining enchilada sauce (1/3 cup) over the tops of muffins. I used green sauce but you can use red too, whichever you prefer.
  6. Place back in oven and bake for an additional 3-5 minutes. Let cool for a few minutes then serve with fresh vegetables & sweet potato tots for a full meal.
Nutrition Information
Serving size: 2 Calories: 205 Fat: 6.5g Carbohydrates: 13g Fiber: 3g Protein: 26g

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11-20-2013

Fueling Mini Series: Post-Workout

The post-workout meal or snack is essential to recovery! Even if it’s something small, something is better than nothing.

 Are you feeling tired, weak or unable to complete your workout? It’s highly likely that it’s a recovery problem. Without refilling the tank, you will have no gas left!

There are main components to recovery: carbohydrate, protein and fluid… with protein as the rockstar.

Read More

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