pepper, salt, garlic powder, oregano, cayenne pepper to taste
1/4 c chili powder
shredded pepper jack cheese
Brown ground turkey in a small amount of olive oil, add garlic and onions and cook till browned. Add green and red pepper and cook for 3 minutes. Add port wine and burn off alcohol for about 5 minutes. Add crushed tomatoes, pinto beans, bay leaves, tomato sauce, and spices. After sauce has cooked for around five minutes, add the chili powder and continue to season chili to your taste. Let simmer for at least 1/2 hour. Serve with shredded pepper jack cheese, chopped cilantro, and some tostada shells. Enjoy!
1 c chopped roasted chicken (or double the beans if vegetarian)
1/2 c chopped carrots
1/2 c chopped celery
1/2 c chopped haricot vert
1/2 c white beans
1/2 c chopped red bell pepper
2 cloves garlic minced
2 shallots minced
2 tbsp flour
3 tbsp butter
1 1/2 c low sodium chicken or vegetable broth
1 tbsp fresh parsley. tarragon, and thyme chopped and mixed
salt, pepper, garlic powder, cayenne to taste
6 tbsp shredded mozzarella
Preheat oven to 400 and spray a muffin tin with cooking spray. Melt 2 tbsp butter and saute garlic, shallots and all vegetables on medium high until they start to soften. Add chicken, and cook one minute. Add flour, and mix well, then slowly add broth. Stir until thickened, then add all of the remaining herbs and spices. Line each of the muffin tins with a doubled egg roll wrapper. Melt the remaining butter
Add the filling to the egg roll wrapper and top with 1/2 tsp of cheese:
Fold the edges over and then brush with the remaining butter:
Heat oil on medium high in a wok, brown protein, onions, and garlic. Add remaining vegetables and stir fry until vegetables soften. Add hoisin sauce, chili garlic sauce, and remaining seasonings and finish cooking. Drain excess sauce if desired and serve over butter lettuce leaves. Enjoy!
6 Poblano chiles
4 c Cooked quinoa
1 1/2 c Diced roasted chicken
1/2 c Diced roasted red pepper
1/4 c Diced onions
3 tsp Sliced almonds
1/4 c Shredded mozzarella and Parmesan
Salt, pepper, garlic powder, red chili flakes, oregano, fresh parsley to taste
3 garlic cloves
Juice from one lime
Broil poblano chiles in the oven for no more than five minutes, turning constantly, until skin puckers but does not char. Put in a plastic bag for ten minutes then remove skins and seeds, creating a pocket.
At same time or after chiles, roast the tomatillos and garlic till slightly charred. In a blender, purée one avocado, tomatillos, garlic, lime juice, pepper, and a hint of salt. Add water to thin the sauce to desired consistency.
Mix chicken, quinoa, red peppers, onions, almonds, cheese and seasoning together in a bowl. Stuff the poblanos with the filling. Top with a little remaining cheese and cook at 450 for ten minutes or until cheese melts and browns. Drizzle the plate with the sauce and place chiles over the sauce. Drizzle more sauce over the top. Enjoy!