Tukey Day Fun and Christmas Planning

The last couple of weeks have been busy with the holidays but we still try to put forth effort to eat tons of veggies.  We indulge in yummy, not so healthy food as well, but try to eat healthy and make it fun.  Lola has started to show an interest in cooking and she loves to eat what she helps prepare and Hayes likes anything that looks fun.  We made the butternut squash turkey chili the week of thanksgiving ... I accidentally confused the chili powder and cinnamon so ours was a bit sweet!  Oh well the kids liked it.  We are looking forward to Christmas and all of the fun activities.  If my kids aren't busy they start to fight, complain and drive me crazy! So, in order to keep my sanity over the holidays I am starting to plan fun crafts, meals we can cook together and Christmas activities. Stay tuned.

 

Butternut Squash Turkey Chili

Ingredients

• 2 TB olive oil
• 1 onion, diced
• 7 cloves garlic, chopped
• 1 tsp sugar
• 1 TB chili powder
• 1 TB ground cumin
• 1 tsp ground cinnamon
• 2 tsp oregano
• 2 tsp ground coriander
• 1 lb ground turkey
• 3 TB tomato paste
• 2 green bell peppers, chopped
• 2 cans (14.5 oz each) fire-roasted tomatoes, with juices
• 2 cups chicken or turkey broth
• 2 (14 oz each) cans black beans, rinsed well and drained
• 1 medium butternut squash, peeled/seeded, and cubed into ½ inch pieces
• kosher salt and freshly ground black pepper
• shredded cheddar cheese for topping, optional

Instructions

1. In a large heavy pot heat olive oil until hot. Add onion and garlic, stirring until fragrant, about 30 seconds. Add sugar, chili powder, cumin, cinnamon, oregano, and coriander. Stir to combine, 10 seconds.
2. Add ground turkey to pot and sprinkle 1 tsp salt over it; cook/stir to break up into small pieces. When turkey is cooked through, add tomato paste and stir 30 seconds.
3. Add bell peppers, fire-roasted tomatoes with juices, and broth. Scrape bottom of pan while stirring. Bring chili to a simmer; simmer covered for 20 minutes. Add beans and squash. Bring chili back to a simmer and simmer covered another 20 minutes or just until squash is tender but not mushy. Remove from heat. Add additional salt and freshly ground black pepper to taste. Serve warm, with shredded cheddar if desired.

Happy Thanksgiving Turkey Pancakes

makes 4 turkeys

Ingredients: 
4 small apples, sliced
2 Strawberries cut into small pieces for the nose
8 raisins for the eyes
Turkey Sausage or carrot slices for the legs
Pancake Mix
Syrup or honey to top
Cinnamon to top

Instructions:

Make 4 small round pancakes and 4 medium round pancakes
arrange the small onto of the medium, add the strawberry nose, raisin eyes, turkey sausage legs, apple slice wings and sprinkle with cinnamon.

So blessed to have a happy, healthy, loving family.  Turkey pancakes and turkey hats on turkey day.

Apple Cranberry Pumpkin Flax Muffins

Ingredients

• 1 cup of 100% pumpkin puree
• 1/2 cup of organic palm sugar or honey
• 1/2 cup of organic unsweetened applesauce
• 2 eggs
• 1 cup of flour 
• 2 tbs ground flax
• 1/2 cup old fashioned oats
• 2 1/2 teaspoons baking powder
• 2 tsp pumpkin pie spice
• 1 teaspoon ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 1/2 an organic apple, cored and diced
• 1/4 cup dried sweetened cranberries

Instructions

1. Pre-heat oven to 375 degrees. Grease a 12-count muffin tin with butter or coconut oil. If using muffin liners, insert into tin and grease those instead. 
2. In a mixing bowl, combine all dry ingredients (sugar, flour, oats, baking powder, spices, & salt) and stir. Then add the wet ingredients (pumpkin, applesauce, eggs) and mix everything only until the dry ingredients are incorporated.
3. Gently stir the diced apples and dried cranberries into batter. Fill each muffin tin equally until all the batter is used up. Bake for 18-22 minutes, or until a toothpick or fork stuck into the middle of a muffin comes out clean (with no wet batter).

Turkey Taco Spaghetti Squash Boats

Ingredients

• 3 small spaghetti squash (24 oz each)
• olive oil spray
• 1 lb 93% ground turkey
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp kosher salt
• 1/2 tsp chili powder
• 1/2 tsp paprika
• 1/2 tsp oregano
• 1/2 small onion, minced
• 2 tbs bell pepper, minced
• 1/2 cup water
• 4 oz can tomato sauce
• 3/4 cup part-skim shredded Mexican cheese blend (omit for W30)
• 1 cup Pico de gallo 
• 2 tbs Cilantro

Instructions

1. Preheat oven to 400F degrees. Line a baking sheet with parchment paper (or two if they don’t fit). Cut the squash in half lengthwise, and use a spoon to scrape out the seeds and soft yellow strands. Spray the inside of the squash with olive oil and sprinkle lightly with salt and pepper. Place the squash facedown on the baking sheet and bake for 50 minutes or until the flesh easily pierces with a fork.
2. Meanwhile, brown turkey in a large skillet breaking it into smaller pieces as it cooks. When no longer pink add dry seasoning and mix well. Add the onion, pepper, water and tomato sauce and cover. Simmer on low for about 20 minutes.
3. Once the squash is cool enough to handle, use a fork to scrape the inside so the strands appear. Spoon scant 1/2 cup meat inside each squash bowl. Top each with 2 tbsp cheese and transfer them to the oven and bake another 5 minutes, until the cheese is melted. Remove from the oven, top with pico de gallo and cilantro.

Thai Basil Chicken over Jasmine Rice with Sugar Snap Peas

Ingredients

• 1 1/4 lbs boneless, skinless chicken breasts, sliced into thin strips
• 2 tbs oyster sauce
• 2 tbs light soy sauce
• 5 cloves garlic, minced
• 1 serrano chile, seeded and minced
• 2 teaspoons vegetable
• 3 cups fresh Basil leaves
• cooked jasmine rice
• 3-4 Cups fresh snap peas 
• 2 tbs sesame seeds

Directions:

In a bowl marinate the chicken with oyster sauce and soy sauce 10 minutes.

Heat a large nonstick skillet or wok over medium-high heat, when hot add the oil, garlic and chili and cook until fragrant, about 30 seconds. Sever over rice.

While rice is cooking, heat 1-2 Tbs of olive oil in a wok and saute the snap peas.  Season with salt and pepper.  Add light soy sauce and sesame seeds as it cooks.  Cook until soft, about 8-10 minutes.

Mini Turkey Meatloaf - So Cute

Mini Turkey Meat Loaf with Cauliflower Mash

Ingredients

• 1 cup Ketchup
• ½ cup Brown Sugar, packed
• 1 Tbs Olive oil
• 1 cup Onion, diced
• 1 Tbs Garlic, minced
• ¾ cup Carrot, grated
• Pepper, to taste
• Kosher salt, to taste
• ¼ cup Parsley, chopped
• 1 cup Bread Crumbs
• ⅓ cup Milk
• 1 Egg
• 1 Egg White
• 1 pound lean Ground Turkey
• Whipped Mashed Cauliflower for topping
• Parsley, for garnishing

Instructions

1. Preheat the oven to 400 degrees. Grease 9-12 muffin tins
2. In a small bowl, combine the ketchup, brown sugar and 1 tbs. Set aside.
3. Heat the olive oil in a small skillet and saute the onion, garlic, and carrot until the onion and carrot are soft. Stir in the pepper, salt, and transfer the mixture into a large bowl.
4. Pour the breadcrumbs, milk, and parsley into the bowl.
5. Add in the eggs, turkey, and 2 tbs of the ketchup mixture. Mix everything together until well combined(I prefer to use my hands).
6.  Form  into 9-12 balls and pat down into a greased muffin tin, filling the tin with the mixture.
7. Spoon a bit of the remaining ketchup mixture on top of each muffin and spread evenly. Reserve the remaining sauce to serve along side the meatloaf.
8. Bake for 30-35 minutes, or until turkey is fully cooked.
9. Remove muffins from tins using a greased spatula so they will not break apart
10. Add whipped mashed cauliflower on top of each muffin and garnish with a bit of parsley.
11. Serve along with the remaining sauce.

 

 How cute?  I served with steamed Broccoli and strawberries and the kids loved it

Zucchini Flax Seed Chocolate Chip Muffins

 

Ingredients

• 2 tbsp ground flaxseed or chia seeds
• ¼ cup almond butter
• ¼ cup pure maple syrup (optional for sweetness)
• 3 medium to large over-ripe bananas
• 2 small-medium zucchini, grated (don't squeeze water out)
• ½ cup almond milk (any milk will work)
• 1 tsp vanilla extract
• 3 cups old-fashioned oats
• 1 tbsp baking powder
• 1 tsp cinnamon
• ¼ tsp salt
• ¼ cup chocolate chips and/or walnuts

Instructions

1. Preheat oven to 375F. Spray a muffin tin with cooking spray or grease with coconut oil or use silicon liners (I always use these because they never stick, easy clean up, and cute)
2. Place flax and 6 Tbs of water in small bowl. Stir and set aside to gel
3. Place almond butter and maple syrup in a small bowl. Microwave for 20-30 seconds and stir to combine.
4. Place bananas in a large bowl and mash with a fork. Add grated zucchini, almond milk, vanilla extract, maple syrup and almond butter mixture, and flax mixture, stirring to combine.
5. Add oats, baking powder, cinnamon, salt, and add-in's of choice. Stir until just combined.
6. Spoon mixture into muffin cups, filling to the top. You will likely have leftover batter. (I placed mine in a small baking dish and made a breakfast bake.)
7. Bake for 22-25 minutes. Store cooled oatmeal cups in an air-tight container in the refrigerator.