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 ~ Skinny Meatloaf Cupcakes with Mashed Potato Frosting

What kid doesn't want dinner in the shape of a cupcake?  And...the husband loves meat and potatoes (even turkey burger!) so it was a win-win!  Plus...there's a secret veggie snuck in to the meat...nobody even knew! Enjoy!










Ingredients:

For the Meatloaf Cupcakes:

• 1.3 lb 93% lean ground turkey
• 1 cup grated zucchini, all moisture squeezed dry with paper towel
• 2 tbsp onion, minced
• 1/2 cup seasoned breadcrumbs
• 1/4 cup ketchup
• 1 egg
• 1 tsp kosher salt

For the Skinny Mashed Potato "Frosting":

• 1 lb (about 2 medium) Yukon gold potatoes, peeled and cubed
• 2 large garlic cloves, peeled and halved
• 2 tbsp fat free sour cream
• 2 tbsp fat free chicken broth
• 1 tbsp skim milk
• 1/2 tbsp light butter
• kosher salt to taste
• dash of fresh ground pepper
• 2 tbsp fresh thyme

Corn & Salad or desired side dish

Directions:

Put the potatoes and garlic in a large pot with salt and enough water to cover; bring to a boil. Cover and reduce heat; simmer for 20 minutes or until potatoes are tender.Drain and return potatoes and garlic to pan. Add sour cream and remaining ingredients. Using a masher or blender, mash until smooth. Season with salt and pepper to taste.
Meanwhile, preheat the oven to 350°. Line a muffin tin with foil liners.
In a large bowl, mix the turkey, zucchini, onion, breadcrumbs, ketchup, egg, and salt.Place meatloaf mixture into muffin tins filling them to the top, making sure they are flat at the top.
Bake uncovered for 18-20 minutes or until cooked through. Remove from tins and place onto a baking dish.
Pipe the "frosting" onto the meatloaf cupcakes and serve with corn and salad.


Happy Eating Friends! ~Trina

The Anti-Chicken Fingers Movement ~ Homeade Chicken Noodle Soup

Well, what crazy week it's been so far.  Both my son and I have been diagnosed with influenza A, and let me tell you...it's no walk in the park.  If I can eat, I'm eating soup out of a can.  I've longed for someone to make me this yummy recipe, my kids love soup so it's always a hit and perfect for a day you aren't feeling well or the weather is bad. 

Ingredients

• 1 tablespoon smart balance butter
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 4 (14.5 ounce) cans chicken broth
• 1 (14.5 ounce) can vegetable broth
• 1/2 pound chopped cooked chicken breast
• 1 1/2 cups whole wheat egg noodles
• 1 cup sliced carrots
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• salt and pepper to taste

Directions

1. In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

Happy Eating Friends! ~ Trina

The Anti-Chicken Fingers Movement - Orange Chicken Stir Fry

Do you ever get into such a routine with your family meals? I remember one month when it seemed like we had pork chops every week.  Or grilled steaks every Sunday for three months.  Or couldn't get enough of my hubs burritos and chili rellenos for what seemed like an entire season.  As I look back at old recipes, I find myself craving stir fry again.  And I remember when that was seen on our dinner table almost twice a week for an entire year.  My wok was a dear friend of mine. What simplicity!  And always delicious.  Orange chicken is by far one of my favorites!  Serve on top of brown rice and enjoy! Original Recipe


Orange Chicken Stir Fry
1 cup orange juice
1 tablespoon grated orange zest
1/4 cup soy sauce
1 teaspoon salt
3 cloves garlic, chopped
1 tablespoon brown sugar
3 tablespoons vegetable oil
4 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 tablespoons all-purpose flour
1 cup bean sprouts (optional)
1 package frozen stir fry vegetables

Directions

In a small bowl combine the orange juice, orange zest, soy sauce, salt, garlic and brown sugar. Mix well.
Heat oil in a large skillet or wok over medium high heat. When oil begins to bubble, add chicken. Saute until cooked through (no longer pink inside), about 7 to 10 minutes.

Add frozen vegetables and cook for 3 minutes. Add orange sauce mixture to chicken and cook until sauce begins to bubble. Add flour, a little bit at a time, until sauce has thickened to your liking. Add bean sprouts and cook for 1 minute; serve hot over brown rice.

Buon appetito!

The Anti-Chicken Fingers Movement ~ Beef Stew on Toast

This is one of those meals that's healthy but awesome...it's almost a comfort food though it doesn't sound like it.   I was skeptical when first making it as there are so few ingredients...however, it's packing with flavor.

Ingredients:
1-Pd lean ground beef
salt & pepper
1 1/2-TBL olive oil
1- Medium onion, chopped
3- Cloves of garlic, minced (I suggest fresh)
1- 15.5 oz can of fat free beef broth
2-TBL flour or cornstarch
1-14/5 oz can of diced tomatoes
1-Can cut green beans

4 to 6 slices of whole wheat bread, cut diagonally or 4-6 whole wheat rolls toasted

Directions: In large, deep, nonstick skillet cook the ground beef for about 10 minutes or until cooked.  Season to taste w/salt & pepper.  Remove beef & put in a bowl.  Warm oil in same skillet over medium-high heat, add onion and garlic, stirring often until tender.  In small bowl whisk together beef broth & flour or cornstarch until blended smooth.  Gradually stir into skillet and bring to a boil.  Stir in tomatoes & the juices.  Cook stirring about five minutes, until slightly thickened.  Add green beans and ground beef to the skillet and cook another 7 minutes or until heated through and bubbly.  Serve over toast!  ~ Happy Eating Friends, Trina

The Anti-Chicken Fingers Movement - Grilled Tilapia with Mango Salsa

My friend Allie Clay has inspired me.  She spent the first few years of her daughters' lives in Cyprus.  When I met her, I nodded my head when she told me they had recently lived there - oh yes, Cyprus.  I know it well. But I hadn't a clue and I think I'm fairly good with geography.  Though it helped when she related it with Greece, since my parents were married there (Iraklion, to be specific).  Anyway, I'm admitting that I am now just looking up on a map where Cyprus really is.  What's this got to do with a recipe?  Well, not really anything.  Except I like to share what I learn (see yellow square on my groovy little map) and Allie has inspired me to eat healthier and to add fish to my repertoire.  Her kids have been eating fish since they've been given whole foods and it's one of their favorite dishes.  They (ages 3 and 6) even help her pick out the fish when they go grocery shopping with her. She didn't give me this specific recipe (see original here), but this is one I have enjoyed in the rare instances I have made fish for my family.  Hopefully you'll be seeing more fish recipes from me as I introduce them to my family.  And I'll be sure to let you know which ones come from Mrs. Clay.  

Grilled Tilapia with Mango Salsa



1/3 cup extra-virgin olive oil
1 tablespoon lemon juice
1 tablespoon minced fresh parsley
1 clove garlic, minced
1 teaspoon dried basil
1 teaspoon ground black pepper
1/2 teaspoon salt
2 (6 ounce) tilapia fillets

1 large ripe mango, peeled, pitted and diced
1/2 red bell pepper, diced
2 tablespoons minced red onion
1 tablespoon chopped fresh cilantro
1 jalapeno pepper, seeded and minced
2 tablespoons lime juice
1 tablespoon lemon juice
salt and pepper to taste

1. Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a resealable plastic bag. Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
2. Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. Add the lime juice and 1 tablespoon of lemon juice, and toss well. Season to taste with salt and pepper, and refrigerate until ready to serve.
3. Preheat an outdoor grill for medium-high heat, and lightly oil grate.
4. Remove the tilapia from the marinade, and shake off excess. Discard the remaining marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. Serve the tilapia topped with mango salsa.

Buon Appetito! ~ Leah

Holiday Recipe Spectacular - Side Dishes - Poppy Seed Green Beans

My mother-in-law made a version of this recipe at one of our first dinners at her place.  Loved it!  Rather than the traditional green bean casserole, I decided to add this to my holiday menu.  I found this recipe at EatingWell.com.

Poppy Seed Green Beans

• 1 teaspoon poppy seeds
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon white-wine vinegar, or rice-wine vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon honey
• 1 tablespoon minced shallot
• 1/8 teaspoon salt, or to taste
• Freshly ground pepper, to taste
• 1 pound green beans, stem ends trimmed

Directions

1. To prepare dressing: Heat a small dry skillet over medium-low heat. Add poppy seeds and toast, stirring, until fragrant, about 1 minute. Transfer to a small bowl (or jar) and let cool. Add oil, vinegar, mustard, honey, shallot, salt and pepper; whisk (or shake) until blended.
2. To prepare beans: Cook beans in a large pot of boiling water until just tender, 5 to 7 minutes. Drain. Warm the dressing in a large skillet over medium heat. Add beans and toss to coat.