Tag Archives | healthy dinner recipe

Spinach Turkey Chili

Turkey Chili Recipe

This is the same recipe we use for our Ghostly White Turkey Chili in our Spooktacular Weekly Meal Plan.

Spinach Turkey Chili

Spinach Turkey Chili

Ingredients

  • Ground turkey- 1½-2 lbs.
  • Great northern beans- 1 15oz. can, drained
  • White navy beans- 1 15oz. can, drained
  • Cannellini (white kidney) beans- 1 15oz. can, drained
  • Fresh baby spinach lettuce- 1 precut ready-to-eat bag 16 oz.
  • Condensed chicken stock (like Knorr Homestyle Stock)- 1 tub (or 3 chicken bullion cubes, or 2 cans of Chicken Broth)

Instructions

  1. In large soup pot or Dutch oven, brown turkey over medium-high heat until just cooked
  2. Add all three cans of beans, spinach and stock or bouillion along with 4-6 cups of water- just enough to cover (or canned chicken broth)
  3. Bring to boil and let spinach reduce
  4. Reduce heat to medium-low and let simmer for approximately 10 minutes
https://tonispilsbury.com/spinach-turkey-chili/

 

Spinach Turkey Chili is great with homemade corn bread.  For a gluten-free corn bread, try Bob’s Red Mill Cornbread Mix.

Weekly Meal Planning for Busy Families

Weekly Meal Plan

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Seared Soy Ginger Salmon with Vegetable Soba Noodles

This healthy and delicious recipe comes to The Organized Cook from guest meal planner and rock star chef, Adam Kaswinder, aka Chef Kas from customcuisinelv.com.

Seared Soy Ginger Salmon with Vegetable Soba Noodles

Seared Soy Ginger Salmon with Vegetable Soba Noodles

Ingredients

  • Fresh Ginger- ¼ cup, peeled and minced (*ChefKasQuickTip - peel ginger using a spoon.)
  • Salmon (wild caught if possible) - 1-2 lbs
  • Soba Noodles - 1 12 oz. packages
  • Shiitake mushrooms – 8-12 oz., diced
  • Eggplant – 1, peeled and diced (Prep only 1/2 eggplant as it will oxidize (go brown) quickly - only cut what’s needed and use tight plastic wrap and lemon to prevent oxidation. Reserve remaining eggplant for later on in Weekly Meal Plan
  • Red onion – 1, diced small (store half for use later in the week Weekly Meal Plan
  • Spinach – 8 oz. pre-cut ready-to-eat bag
  • Red, Yellow & Orange Bell Peppers- 1 each, deseeded and diced into bite-size (store half of diced peppers combined for use later on in the week)
  • Sliced almonds – 2 oz.
  • STAPLES
  • sesame or olive oil
  • balsamic vinegar - ¼ cup
  • soy sauce - ½ cup
  • brown sugar - ½ cup
  • minced garlic- 1 tablespoon
  • salt – 1 teaspoon
  • black pepper – 1 teaspoon
  • crushed Red pepper flakes (optional)- 1 teaspoon (can be a bit hot, but adding just a bit will add another flavor element and complexity to your dish.)
  • sesame seeds- 3 tablespoons

Instructions

    Soy Balsamic Ginger Sauce:
  1. Heat small sauté pan, reduce to medium heat. Add 3 tablespoons oil to coat pan.
  2. Add ginger and stir regularly until nice golden-brown color develops. Reserve.
  3. Add balsamic, soy sauce and sugar to ginger – stir until sauce develops- should lightly coat back of spoon.
  4. Store half of Balsamic Ginger Sauce for Sesame Chicken
  5. *ChefKasQuickTip – Making Ginger Sauce is healthier and less expensive than buying pre-made sauces from the store.
    Noodles:
  6. Follow directions for soba noodles on package to cook both packages. (*ChefKasQuickTip: The companies making these products want them to turn out well, so the instructions provided for noodles, pasta, rice, etc on the package are usually the best way to go, as they have been tested extensively)
  7. Usually, the steps are: bring water to a boil, add noodles, cook for 6-8 minutes,
  8. Before straining noodles, dip a glass measuring cup into pan to scoop out ½ cup of cooking water. After straining noodles, return to pot, and add 2 tablespoons sesame or olive oil and the reserved cooking water- then toss.
  9. Store half of cooked soba noodles in airtight container for Weekly Meal Plan
  10. Put non-stick, large sauté pan on medium-high heat. When pan is hot add 2 tablespoons sesame or olive oil to coat pan.
  11. Add mushrooms and eggplant to sauté while moving vegetables every few minutes until a nice brown color develops.
  12. Add onions and Balsamic Ginger Sauce, cover, and continue to stir until onions are soft and color develops on onions and ginger. Add a bit more oil if needed.
  13. Add spinach, peppers, and almonds, then continue to sauté until spinach reduces.
  14. Add in cooked noodles, and bring pan to high heat, to develop crispy texture on noodles.
  15. Add a bit of black pepper, red pepper flakes, and splash on soy sauce, using it to finish the cooking process as it releases steam as it hits the pan. Taste, add more soy or other ingredients to fit your tastes.
  16. Remove quickly from pan into serving dish as not to overcook, and garnish with roasted sesame seeds.
  17. Salmon:
  18. Slice salmon into portion sizes as appropriate
  19. Set up roasting rack with drip tray (as for roasting a turkey), spray with nonstick coating, placing aluminum foil in bottom of drip tray
  20. Heat oven to 350 F.
  21. Season salmon lightly with fine salt and crushed black pepper.
  22. Heat large non-stick pan over med-high heat until just before smoking (approx 6-7 minutes).
  23. Use a non-stick cooking spray all over sauté pan, and place fish in pan. Fish should have nice sizzle upon contact with hot pan.
  24. Carefully splash in 3 tablespoons oil - enough to lightly coat pan and salmon.
  25. Salmon should develop nice medium-dark brown color and crisp along outsides without overcooking on inside. Adjust your heat as high as necessary so pan is hot enough to develop crisp on salmon without burning.
  26. Upon achieving desired color and textured remove salmon to roasting rack. At this point you can put in oven to keep warm for a few minutes while setting everything else up. Put salmon in oven and turn off heat. The residual heat will keep salmon warm without overcooking, and give a few minutes to get everything else out.
https://tonispilsbury.com/seared-soy-ginger-salmon-with-vegetable-soba-noodles/

 

The Organized Cook Weekly Meal Plan System

 

 

Busy Moms Rejoice- Chef Kas Is In The (Organized) House

Chef Kas provides local custom cuisine consultation, cooking classes and meal preparation in the Las Vegas area. But busy moms and families can rejoice, because Chef Kas is teaming up with The Organized Cook for some custom meal plans as part of The Organized Cook Weekly Meal Plan System.

In the meantime, to get your own taste of “awesomeness” from Chef Kas, visit his website at CustomCuisineLV.com:

Chef Kas

visit customcuisinelasvegas.com for more #EatYourLife

 

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Lemon Pepper Pork Chops with Rice Pilaf & Spring Veggie Sauté

Lemon Pepper Pork Chops with Rice Pilaf & Spring Veggie Sauté

Yield: 4 servings

Lemon Pepper Pork Chops with Rice Pilaf & Spring Veggie Sauté

Ingredients

  • 1. pork loin chops- 2 lbs (1 chop per person); if cooking extra pork chops to store for Pork Fried Rice in Weekly Meal Plan, use 2-3 lbs, or 2 extra pork chops
  • 2. lemon- 1, sliced in half
  • 3. whole grain rice- 1 cup
  • 4. zucchini - (1) sliced into ¼ inch slices
  • 5. squash - (1) sliced into ¼ inch slices
  • 6. carrots – either 2 whole carrots shredded or 1 cup of prepared shredded carrots
  • STAPLES:
  • For Marinade:
  • 7. olive oil- 1/4 cup
  • 8. lemon pepper- 1 tablespoon
  • 9. salt- 1 teaspoon
  • For Rice:
  • 10. almond slivers- 2 oz.
  • 11. olive oil- 2 tablespoons
  • 12. lemon juice- 1 teaspoon
  • 13. garlic salt- 2 teaspoons
  • For Veggies:
  • 14. olive oil- 1 tablespoon
  • 15. butter- 1 tablespoon
  • 16. minced garlic- 1 teaspoon
  • 17. salt- a pinch
  • 18. dried parsley (or fresh)- 1 teaspoon

Instructions

  1. For best results marinate chops ahead of time, 2-3 hours to overnight
  2. To Marinate:
  3. Mix together olive oil, zest and juice from lemon
  4. Season each pork chops with lemon pepper and salt, then place in shallow baking dish or large zip lock baggie
  5. Pour marinade over pork chops to coat evenly
  6. Store in refrigerator to marinate
  7. Dinner Time:
    Pork Chops
  8. Start the rice before cooking pork chops
  9. Pork chops can be grilled outdoors, or inside on indoor grill or broiled in oven until cooked thoroughly, approximately 7 minutes depending on thickness
  10. Rice
  11. Bring 1 cup rice and 2 cups water to boil in large saucepan (or use rice steamer)
  12. Once boiling, cover and reduce heat to low to simmer until liquid is absorbed, approximately 10 minutes
  13. Add to remaining cooked rice: almonds, olive oil, lemon juice and salt
  14. Toss
  15. Veggies
  16. Heat olive oil, butter and garlic in sauté pan
  17. Add zucchini, squash and carrots and sauté until tender (I like to cook until zucchini begins to brown), approximately 4 minutes
  18. Season with salt and parsley
https://tonispilsbury.com/lemon-pepper-pork-chops-rice-pilaf-spring-veggie-saute/

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