Andrea’s Turkey Chili

This is a recipe that comes together in under 30 minutes. It’s packed full of flavor that will please a crowd (and even your kids!!) Great for weeknights, game days, summer Sundays and makes great leftovers! This can be a quick dinner or left on the stove to simmer for a couple of hours!! Enjoy!

Ingredients:
2 lbs. lean ground turkey
1 yellow onion, diced
2 cloves garlic, minced
1 can organic fire roasted, diced tomatoes
8 oz. whole kernel corn, canned (optional)
4 tbsp tomato paste
2 tsp. granulated garlic or garlic powder
2 tsp. chili powder
2 tsp. cumin
1 1/2 tsp. chipotle powder
1/2 can beer
1/2 cup to 1 cup of salsa
8 oz. organic black beans, canned
8 oz. organic pinto, chili, or kidney beans canned
Kosher salt
Shredded cheddar cheese & Pico de Gallo to top it!

Directions:
Saute onion in olive oil until translucent, add garlic and stir for 15 seconds. Add turkey and all seasonings and brown well. Add tomato paste and cook for 5 minutes. Add beer and cook it down about 5 minutes. Add canned tomatoes and beans (and corn). Stir well, cover and simmer until nice and thick!! Top with shredded cheese and pico!

Roasted Red Pepper Sweet Potato Soup with Cashew Sour Cream

I found this and have to share because it looks amazing! VERY low carb and full of dense nutrition! The cashew sour cream just might be a game-changer if you’re avoiding dairy.

Doesn't this Roasted Red Pepper and Sweet potato soup look amazing?Roasted Red Pepper and Sweet Potato Soup
Prep time:  
Cook time:  
Total time:  
Serves: 4
A creamy, pureed soup made from roasted red peppers and sweet potatoes.
Ingredients
  • 1 Tablespoon avocado oil
  • 2 large sweet potatoes, peeled and diced
  • 1 red bell pepper, sliced
  • 1 onion, diced
  • 3 garlic cloves, unpeeled
  • 4 cups vegetable broth
  • 1 teaspoon smoked paprika, plus more for sprinkling
  • 1 Tablespoon fresh lemon juice
  • ¼ teaspoon cayenne pepper, or to taste
  • Salt and pepper
  • For garnish: cashew sour cream, sliced green onions
Instructions
  1. Preheat oven to 425°F. Line a baking sheet with parchment paper. Arrange the sweet potatoes, pepper slices, diced onion, and unpeeled garlic in an even layer. Drizzle with avocado oil. Season well with salt and pepper.
  2. Roast for 20-35 minutes, or until the veggies are soft. Remove from oven. Pop the garlic out of the skins. Transfer the veggies to a blender. Add the vegetable broth and puree until smooth. Transfer to a pot and add the smoked paprika and lemon juice. Bring to a simmer and cook for 10-15 minutes to allow flavors to meld. Turn off heat. Taste and add more salt, if needed, and cayenne, to taste.
  3. Ladle into bowls and top with cashew sour cream, green onions, and an extra sprinkle of paprika.

cashew sour cream

Cashew Sour Cream
from The Vegan Table by Colleen Patrick-Goudreau

Ingredients:
1 1/2 cups raw cashews
1/4 cup fresh lemon juice
1/2 to 3/4 cup water
salt, to taste

Instructions:
Blend cashews, lemon juice, 1/2 cup water and a little salt in a blender or food processor gradually moving from low to high speed.  While the machine is running, add a little more water as needed until you have reached a consistency that is like whipped cream.

Store in an airtight container for up to 4 days.  (I actually kept mine longer and it was still great.)

Yield: 1 cup

Veggie Lasagna

Veggie LasagnaCheesy, filling, and packed with veggies, this vegetarian lasagna is the real deal. It’s bursting with fresh flavors from herbs and three different kinds of cheese, and it’s sure to please adults and children alike. The casserole makes 12 servings! It’s perfect for meal prep, or freeze leftovers in individual portions and reheat for an easy dinner when there’s no time to cook.

Total Time: 2 hrs. 7 min.
Prep Time: 20 min.
Cooking Time: 1 hr. 47 min.
Yield: 12 servings

Ingredients:
1 lb. dry whole grain lasagna pasta
Hot water
1 tsp. olive oil
1 medium onion, chopped
1 medium red bell pepper, chopped
1 medium carrot, shredded
4 cloves garlic, chopped
3 cups + 2 Tbsp. tomato sauce, no sugar added, divided use
2 Tbsp. finely chopped fresh basil
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
2 cups fresh baby spinach, chopped
1 cup part-skim ricotta cheese
1 cup shredded part-skim mozzarella cheese
¼ cup grated Parmesan cheese
Nonstick cooking spray

Preparation:
1. Preheat oven to 350° F.
2. Cook pasta in water according to package directions. Drain. Set aside.
3. Heat oil in medium saucepan over medium-high heat.
4. Add onion, bell pepper, and carrot; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent.
5. Add garlic; cook, stirring frequently, for 1 minute.
6. Add 3 cups tomato sauce and basil. Season with salt and pepper if desired; cook over low heat, stirring occasionally, for 30 minutes.
7. Combine spinach and ricotta cheese in a medium bowl; mix well. Set aside.
8. Combine mozzarella and Parmesan cheeses in a small bowl; mix well. Set aside.
9. Lightly coat a 4-quart (or 13 x 9-inch) rectangular baking dish with spray; place remaining 2 Tbsp. tomato sauce in the bottom. Top with a layer of pasta, one fourth vegetable mixture, one third spinach mixture, and one fourth cheese mixture. Repeat twice. Top with pasta, vegetable mixture, and cheese mixture. Cover with aluminum foil.
10. Bake for 45 minutes. Remove foil. Bake for 10 to 15 minutes, or until hot and bubbly.
11. Let sit for 5 minutes before cutting.

Tips:
• No-boil lasagna pasta is available in many markets, and can make preparation really easy.
• Add ½ cup water with 3 cups tomato sauce if using no-boil pasta.

*courtesy of Team Beachbody