Firehouse Turkey Chili

Firehouse Turkey Chili

Adapted From Shape Magazine

Ingredients:

-1 tablespoon olive oil
-1 large clove garlic, smashed (I used 2 large cloves of garlic)
-1/2 cup chopped scallions (green onions)
-1/2 pound ground turkey (I used 1 pound of ground Turkey)
-2 tablespoons chili powder(I used only 1 Tablespoon and it was just perfect for our families taste)
-1 large can (28 ounces) crushed tomatoes
-(I also added one small can of V-8 juice for extra liquid)
-1 can (15 ounces) kidney beans, rinsed and drained (I used Organic canned Kidney Beans)
-1 medium red bell pepper, diced
-1 cup carrot, diced
-1/2 teaspoon brown sugar ( I put in 1/4 cup to make the chili not so hot)
-salt to taste

Directions:

*In a large saucepan heat oil over medium-high heat until hot but not smoking. Toss in garlic and all but 2 tablespoons of the scallions and cook, stirring frequently, for 1 minute.

*Add turkey and continue to cook, breaking up meat with a wooden spoon, until browned, about 2 to 3 minutes. Stir in chili powder and cook for 1 more minute. Add tomatoes, kidney beans, bell pepper, carrot, brown sugar, and salt to taste. Bring to a boil over high heat.

*Reduce heat to low, cover, and simmer for 15 minutes. Divide among 4 bowls and garnish with the remaining 2 tablespoons of scallions. Top with nonfat sour cream if desired. (I also served the Chili with Organic Corn Tortilla Chips, Kirkland brand from Costco)

Serves: 4

Prep Time: 10 minutes

Cook Time: 23 minutes

Nutrition Score per serving: 1 cup: 268 calories, 9 g fat (27% calories), 2 g saturated fat, 40 g carbs, 17 g protein, 11 g fiber, 106 mg calcium, 6 mg iron, 789 mg sodium

creamy chicken soup

I really debated on whether or not to even put the picture...I always forget to take it the night of, so here it is in my tupperware container, straight out of the fridge...but I promise, this soup is delicious!CREAMY CHICKEN SOUP:

3 cups chicken (cubed or shredded)*

3 carrots sliced

1 1/2 cups celery, diced

2 onions, chopped

1/2 cup fresh parsley

salt and pepper to taste

3 cups milk

1/2 cup butter

1/2 cup flour

*My mom usually just plops a small chicken in, but as a time factor, I usually just cut mine up)

Combine uncooked chicken, carrots, celery, onions, parsley, salt and pepper in large pot. Cover with water and boil apprx. 20 min, or until chicken is cooked and veggies are tender. Drain liquid, reserving 3 cups. Set chicken and vegetables aside. Combine reserved liquid and milk into large pot and bring to a boil. In a different pan, melt butter and stir in flour. Mix until smooth. Add to boiling liquid. Boil until thick. Add chicken and veggies.

When I made this last night I decided to add homemade noodles to it, which tasted amazing!

NOODLES:

1 egg beaten

1 Tbl. milk

pinch of salt

flour

Mix egg, milk and salt together. Add flour unti you have a stiff ball. Knead until it is mixed well. Roll out with rolling pin until pretty thin. Once you have it rolled out, (I use a pizza cutter) cut the noodles into thin strips, or whatever shape you want them! Let sit for 20 minutes.

(I added my noodles to the chicken/milk liquid, while I was waiting for it to boil.)

If you are going to add noodles, I would recommend adding a little more liquid. I added about 3 cups of chicken broth and dumped a little powdered milk in at the end. (Just kinda make it up as you go!)