Tag: peppers

Summer Vegetable Turkey Chili

My friends, Sandra and Alan, recently shared their abundant harvest of squash and zucchini with me. We have grilled it, fried it, and baked it. Most recently, I decided to make a summer vegetable chili. I know chili is something we usually all make in the colder months, but it was terrific!

I started with ground turkey for a lighter chili. I removed the seeds from both the zucchini and yellow squash, and I cooked it just long enough for the squash to be tender-crisp.

Made with tomatoes, peppers, onions, and the fresh squash, I will most definitely keep this recipe around! Not only was it delicious, but it was also low in carbs. I served the chili with shredded cheese and sour cream.

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Summer Vegetable Turkey Chili

Course Main Course, Soup
Servings 8
Author Amye Melton

Ingredients

  • 1 pound ground turkey
  • 1 (14.5-oz.) can petite diced tomatoes undrained
  • 1 (15-oz.) can black soy beans rinsed and drained
  • 1 (4-oz.) can green chiles
  • 1/2 cup chopped poblano pepper (approximately 1 pepper)
  • 1/2 cup chopped onion
  • 8 ounces water
  • 2 tablespoons chili powder
  • 2 tablespoons paprika
  • 1/2 teaspoon ground cumin
  • 2 teaspoons chicken boullion powder
  • 1 cup chopped yellow squash
  • 1 cup chopped zucchini

Instructions

  • Cook turkey in a Dutch oven until no longer pink.
  • Add tomatoes, soy beans, chiles, pepper, onion, water, chili powder, paprika, cumin and chicken bouillion powder. Cook on medium-low for 30 minutes.
  • In the meantime, cut squash and zucchini lengthwise. Discard the seeds buy using a small spoon to scoop out. Chop and set aside.
  • Add the squash and zucchini to the Dutch oven. Cook until the squash is tender-crisp.
  • Serve with desired toppings.

Notes

Nutrition:  Net Carbs = 5 g.; Fat = 11 g.; Protein:  15 g.; Calories = 196

 

Huevos Rancheros for One

Huevos-Rancheros-for-One

Finding a low-carb breakfast, that I enjoy, has been a struggle for me. I tend to crave everything that I’m told I shouldn’t eat…French toast, scones, and muffins. I’ve never been a big fan of eggs, even though I will eat cheese eggs occasionally. Omelets aren’t my thing, and bacon or sausage is just an occasional indulgence for me. What to do, what to do?

I have been on a mission to find a way to eat eggs that I actually enjoy. Even better, it was a bonus if my family liked them too. I have tried recipe after recipe. One recipe that I hit on early was Huevos Rancheros “rancher’s eggs”. After tweaking the recipe, I now make this easy and delicious dish at least twice a week.

Traditionally, these eggs are served over fried corn tortillas with refried beans. Adjust the spices and hot pepper to your taste. I like the look of the small skillet for individual servings. However, if you want to serve a family, and you don’t have several small skillets lying around, use a 10 to 12-inch skillet and increase the ingredients to your need.

 

Huevos Rancheros for One
 
Author:
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Ingredients
  • 1 tbsp. extra-virgin olive oil
  • 2 tbsp. diced onion
  • Chopped serrano or jalapeno pepper, to taste (a tsp. or so)
  • 1 garlic clove, minced
  • ½ c. canned pinto beans, drained
  • 1 tbsp. water
  • ⅛ tsp. ground cumin
  • ⅛ tsp. smoked paprika
  • ⅛ tsp. ground ancho chili pepper
  • 1 egg
  • Queso Fresco
  • Kosher salt and freshly ground black pepper
  • Serve with: diced avocado, chopped tomato, chopped cilantro, sliced lime, additional Queso Fresco, sour cream, and hot sauce
Instructions
  1. Preheat oven to 400°F.
  2. Heat skillet, add olive oil and heat.
  3. Add onion, pepper, and garlic to hot oil and saute for a minute or so, until tender. Add beans, water, cumin, paprika, and chili pepper. Stir to combine and heat just until the mixture starts to bubble.
  4. Crack the egg in the center, on top of the bean mixture. Place skillet in the preheated oven and bake until the egg is cooked to your liking and the beans and hot and bubbly. Usually about 5 to 7 minutes for a well cooked egg.
  5. Garnish and serve immediately.