The Anti-Chicken Fingers Movement - Bethenny Frankel's Ultra-Healthy Mexican Chili

If you're close with me, you know I've become obsessed with Bethenny Frankel.  It's not because of "The Real Housewives" though. It's because of her book A Place of Yes. So half way through that book, I ordered her book Naturally Thin. So many wonderful recipes included with such fantastic advice about food. I know you'll enjoy this chili recipe (I added a few ingredients and turned it into a slow cooker recipe to suit my day!) p.s. I heard about Bethenny from Trina ;) So we're in this together!!

Bethenny Frankel's Ultra-Healthy Mexican Chili Click Here To Go To Recipe On Her Site

1/2 medium onion, chopped

Nonstick cooking spray

1 teaspoon chili powder

1 teaspoon cumin

Salt and pepper, to taste

2 cloves garlic, minced

1/4 each red and yellow bell pepper (or half a bell pepper of any color), chopped

1 small can of pureed tomatoes or tomato sauce (about 8 ounces)

1/2 cup zucchini, chopped

1/4 pound ground turkey breast

1/4 cup canned red pinto beans, drained and rinsed

few dashes of Worcestershire**

1/2 Tablespoon oregano**

1/2 teaspoon cayenne**

**Ingredients I added to Bethenny's recipe

Cooking Directions

Brown ground turkey in skillet. Add Worcestershire. When brown, add to crock pot. Over medium-high heat, saute the onion in a nonstick skillet coated in cooking spray until soft. Add the chili powder, cumin, oregano, cayenne, salt, and pepper. Stir in the garlic and cook until the garlic is golden but not burned.  Add to crock pot. Stir in the tomato sauce and beans.  Cook on high for 1/2 hour. Then cook on low for 5 hours. Add zucchini and peppers and cook on Low an additional hour or two. The longer you simmer, the better the flavor.

Serve.

Buon Appetito!
Leah

The Anti-Chicken Fingers Movement~ Southwest Chicken Soup

This was the first time I'd made this soup...and it was absolutely amazing.  First of all, I love pretty much all Mexican food.  Secondly, I love cilantro like there's no tomorrow.  And most importantly as you know, I love healthy food.  So, you can see why this meal is a fav of mine.  I have to be honest, the hubby wasn't a huge fan, he argued for me to cook it once a month rather than my argument of at least once every two weeks.  Both kids loved it.

Ingredients:
1-Can (15 oz) black beans, rinsed & drained
1-Can (14/5 oz) chicken broth
12-oz of your favorite Salsa

3/4 to 1-Pd cooked chicken breasts, cut up into chunks
1- Can corn
2-Tsp ground Cumin
1 1/2-Tsp Chili Powder
1/4-Cup Cheddar cheese shredded
4-TBL light sour cream
1/4-Cup Fresh Diced Cilantro

Directions:
(First, I browned the chicken w/olive oil)
In a large saucepan over medium-high heat, stir together the beans, broth, salsa, chicken, corn, cumin, chili powder.  Bring to boil, reduce to low & cover, simmer for 15 minutes to blend spices/flavors.
Ladle soup into bowls, top with sour cream, cheese, and cilantro.
Happy eating friends!  Trina

The Anti-Chicken Fingers Movement - Speer Family Chili

This has officially become our Speer Family Chili recipe...after about 7 years of perfecting it.  I found the original recipe from Jeanne Allen of Rye, CO in the cookbook Fix-It and Forget-It Cookbook - click here for the revised and updated version of the book.  A comfort food typically enjoyed on Sundays after we've cried over another lost Denver Broncos game, it has become a favorite autumn and winter dish in our home.  Yesterday, we enjoyed it for the first time probably since March as we experienced a chilly low-of-64 degree day in South Carolina.  We serve it with cornbread muffins-with a can of diced green chilies mixed in (per my husband's request, and it's quite good).  You can also serve it up Petro's-style - my Tennessee peeps, I'm talkin' to you!

Speer Family Chili

2 lbs. ground beef
1 onion, diced
28 oz can petite diced tomatoes
16 oz can tomato puree
1 can light kidney beans, undrained
1 can dark kidney beans, undrained

4-oz can diced green chilies
1/2 cup water
2 garlic cloves, minced
2 Tbsp. chili powder
1 1/2 tsp. salt
2 tsp. ground cumin
1 tsp. pepper
3/4 tsp. cayenne
cilantro, chopped
cheddar cheese
sour cream

Directions

Brown beef and onion in skillet.  Drain.

Mix chili powder, salt, cumin, pepper, and cayenne into 1/2 cup of water.  Pour into slow cooker.  Stir in remaining ingredients (except for cilantro, cheddar cheese and sour cream).  Stir in beef mixture.  Cook on High 30 minutes.

Reduce heat to Low.  Cook 4-6 hours.

Top with cilantro, cheese and sour cream.

Buon appetito!

The Anti-Chicken Fingers Movement - Slow-Cooker/Kid Friendly Chili

Slow-Cooker/Kid Friendly Chili



My friend Megan suggested this recipe for the blog.  I know I just did a chili-pasta skillet but I couldn't pass up another yummy chili recipe to try on a relaxed fall day.  Especially a slow-cooker recipe, they are the best for any mom!!!

2-lbs ground lean beef
1-lg onion diced
4-cloves garlic
3-Tbs chili powder
1/8-tsp cayenne pepper
2-tsp cumin (I skip it, not a fan)
3/4-tsp salt
1-can kidney beans
1-can black beans
1-can "hot" chili beans
2- 28 oz cans crushed tomatoes
1-tsp Mrs Dash-Spicy

-Brown beef,drain. Mix everything together in slow cooker for 8-10 hours on low. Serve with diced onions and cheese. 

Megan suggested Cornbread as a great side dish - since I served cornbread with my last chili-pasta skillet recipe I tried it with shredded cheddar cheese, light sour cream & a few Fritos.  Delish!

Happy eating my friends!! ~Trina

The Anti-Chicken Fingers Movement - Chili-Pasta Skillet

Sunday, September 18th ~ Chili-Pasta Skillet


I love, love, love any and all versions of chili in the fall.  I am trying a pal's kids-friendly chili recipe this week I'm excited about and will likely share next week.  I'm a huge fan of skillet recipes as well (I posted a skillet lasagna recipe in one of our earlier posts)  because they are easy- and less messy then the original dishes.  I went ahead and splurged on full-on cheddar cheese rather than the less fat version...but I think this recipe totally calls for it.  It's perfect for a wonderful cool Sunday afternoon or evening.  You can use less or more chili powder depending on your family's preference...my kids are used to eating spicy and this dish wasn't too hot at all.  I got thumbs up from the entire family, including  my 1 1/2-year-old who insisted on eating it himself with a spoon and was covered in it.  If only I'd gotten a picture of that!!!

1-pd lean ground beef
1/2-of med onion chopped
1-15 oz can of kidney beans, rinsed & drained
1-14.5 oz can of diced tomatoes undrained
1/2-cup wheat elbow macaroni
1-4 oz can diced  green chile peppers, drained
2 or 3-tablespoons of chili powder (depending on your liking)
1/2-teaspoon garlic salt
1/2-cup or 2 oz monterey jack or cheddar cheese (as you can see, I used more!!)

In a large skillet cook meat & onion until meat is brown and onions are tender.  Drain off any excess fat.  Stir in beans, undrained tomatoes, tomato sauce, uncooked macaroni, chili peppers, chili powder, and garlic salt.  Bring to boiling, reduce heat.  Simmer, covered for 20 minutes or until macaroni is tender, stirring often.  Remove skillet from heat, sprinkle mixture with cheese.  Cover & let stand a few minutes for cheese to melt.

I suggest serving with corn bread.

Happy Eating My Friends!
*Trina