Superbowl Sunday & Turkey White Bean Chili!

How was everyone’s weekend? Ours was great. Saturday we did NOTHING besides cleaned up some things around the house. Sunday we went food shopping, cleaned up some more and I made a couple things for the Superbowl. When I say “for the Superbowl” I mean we ate at 5 and everyone was gone by 6:30.

Danny watched the Superbowl while I watched The Shield (anyone else watch this show?!) on the computer. I did pause it to watch Beyonce’s half time show and to hear about the blackout. I was happily asleep by 9 o’clock and slept through the night besides a couple short wake ups. (Danny did the 11:30 wake up and she slept till 6 besides that!!)

I wanted to share the recipes I made because they were SO good!

Jessica’s Whole Wheat Fontina Portobella Pizza (I ended up only using 1 piece of turkey bacon and swapped provolone for fresh mozzarella and left out the parmesan all together.) This was delicious. I usually only make traditional pizza or salad pizza so this was a nice change!

Healthy Chicken Fingers This is my recipe. I’ve made these guys a whole bunch of times and they are so perfect with some ketchup! (Or honey mustard!)

A green salad. No recipe linking here – I did made a romaine salad with some cucumbers and black olivies. Simple.

And lastly,

Turkey and White Bean Chili (serves 8-10)

based on recipe from The Eat Clean Diet

Ingredients

2 pounds ground turkey
1 pound dried small white beans (or white kidney beans)
4 cups low sodium chicken broth
1 can roasted diced tomatoes with green chilis (Trader Joe’s)
1 small onion, diced
3 cloves garlic, minced
1 1/2 tsp oregano
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp chili powder
sea salt & pepper to taste

Preheat oven to 350 degrees. Precook beans. (I cooked them in my rice maker. Filled container until beans were covered by water by about 2 inches. Let cook for 50 minutes.) Put all ingredients in a dutch oven. Cook for 45-50 minutes and stir well. Break apart any of the turkey that is still clumped together. Add sea salt and black pepper to taste. Lower heat to 300 and let simmer for another 60 minutes or until ready to eat.

We topped this chili with the leftover grated fontina cheese, but feel free to use any cheese to your liking..or to leave out! I served this without any grains because we were having pizza, but for leftovers I’ll be eating this with brown rice or farro! I LOVE the dutch oven because you just throw everything in and don’t worry about it, besides checking on it occasionally and stirring. ( I have this Rachael Ray one, which was a tad small for this. I ended up removing some of the liquid and dumping it, so if you have this one just use a little less chicken broth.)

Hope you all had a wonderful weekend and a great start to the week! See you soon!