Thai Chicken Stir Fry

Pretty sure this is a first on the blog, I have cooked a recipe in which I needed to cook chicken breasts (well I used tenders since they are smaller for me to deal with) and on the stove and …

DIY Wine Cork Trivet

I’m happy to make this post of something I have tried that hasn’t been a recipe, maybe some of you non-cookers or bakers out there will want to give this a try. I’ve seen many wine cork trivets you can …

Sweet Potato & Brussels Sprout Hash

Talk about a dish that you want to lick the plate clean when there’s none left!  My sister had this recipe on hand when I went to visit her and we made it one day to eat for our breakfast …

Any Veggies You Like Soup

At times it can be difficult to make sure you fit enough vegetables in your daily diet.  For myself I try to sneak them in wherever I can, extra spinach thrown into my breakfast smoothie, brussel spouts in my eggs, salad …

Bushel of Apples

Ok maybe I didn’t get a bushel of apples but I did get a half bushel of apples at the Farmer’s Market on Saturday.  Galas are my favorite type to eat, not sure if they are a good baking apple …

A Little Chili for an Autumn Day

Fall is the perfect time for a warm bowl of chili!  This Chipotle Turkey Chili with Apples recipe has the flavor of fall rolled into it with a nice hot spice and apples!  I’ve never added apple cider to a chili before, it was a great combination.  The original recipe is from one of my favorite food bloggers, her recipes are always fabulous.  I wish my pictures of the chili looked as amazing as her’s but don’t let my ugly photos stop you from making this.

First thing I did was take a large pot to cook up the pound of ground turkey over medium heat with a chopped Granny Smith apple and a chopped small onion.  I seasoned the mixture with salt and pepper.

Once the turkey was cooked I added garlic and let that cook for a minute then added the two chipotle peppers that I chopped up while the turkey was cooking.

Along with adding the peppers I added one tablespoon of the adobo sauce that the peppers come in.  I also stirred in two teaspoons of cumin and chili powder and let that cook for a minute,

Next I stirred into the pot a 15 oz can of tomato sauce, with a cup of the apple cider, a cup of the chicken broth, one bay leaf plus a cinnamon stick.  When all the items were mixed together I brought the chili up to a boil and then turned the stove down to simmer for 10 minutes.  Then it’s done!  I topped a bowl of the chili with some crushed blue chips and Mexican cheese (a dollop of plain greek yogurt and avocado would be amazing as well).

Corn Tortilla Mexican Lasagna

Every week I must eat some type of Mexican food!  I could eat a spicy Mexican meal for every lunch and dinner every day and never be tired of it!  Bring on the margarita on the rocks with salt please!

This Mexican Lasagna recipe is a great addition to my list of Mexican foods I can enjoy.

I have tried a bunch of Anne’s recipes before from her blog, I like that she is a registered dietitian so she is thoughtful in putting her meals together.  This recipe made a large amount, 8-10 servings!  Thankfully my sister in law and I divide the food I make for the week and I only had four portions of it.  If I were to make this for myself I would split it into two smaller pans and freeze one to cook at a later date.

I couldn’t believe how quickly this recipe came together but I credit the rotisserie chicken I used.  From a rotisserie chicken I end up getting 4 cups of shredded chicken!  It’s such a time saver and moist and it’s perfect to use the chicken in soups, casseroles and salads.  Huge fan!

All I do it take off all the skin of the chicken and remove the meat from the bone.  This recipe only uses 2 cups of chicken so you can keep the rest in the fridge to top your salads for the week.

Here’s what I used for the Mexican Lasagna, 2 cups of cooked chicken (you could also cook your own instead of buying a rotisserie), 9 corn tortillas, 1 can of rinsed and drained kidney beans and a rinsed and drained can of black beans, 1 jar (16 oz) of salsa, 1 cup of plain Greek yogurt, 1 chopped green pepper, 4.5 oz (that’s 2 small cans) of sliced black olives, 1 cup shredded Mexican cheese, avocado and plain Greek yogurt to top when serving and bed of spinach to serve with.

I preheated my oven to 350 degrees and started layering the ingredients.  On the bottom of my baking dish I put two whole corn tortillas and ripped one in half to cover the rest of the bottom, topped that with about a cup of the chicken, half of each type of bean, half of the salsa, half of the greek yogurt, half of the green pepper, half of the black olives and half of the cheese.

Next, I put another layer of the tortillas like I did on the bottom and layered all the ingredients again (saved a little of the salsa and the cheese).  Then, put another layer of tortillas and top that with the remaining salsa and cheese and voila you’re done!  See, told you, simple!  Bake in the oven for 20 minutes and put it on a bed of spinach, add a dollop of plain Greek yogurt and half of a cut up avocado!

This is just as delicious reheated for meals for the week!  Next time I think I will add a can of diced green chilies and a margarita on the side!