Thursday, February 24, 2011

Turkey Gravy and Mashed Potatoes

This meal is super easy and something that my grandma taught me how to make back in high school. It is a great comfort food dinner and perfect for a chilly day.


1 lb. ground turkey (or lean ground beef)
1/2 small onion, chopped
2-3 tablespoons flour
low fat/fat free milk
salt and pepper
garlic powder
5-6 russet potatoes, peeled and chopped

1. Get a big pot of salted water boiling and toss those potatoes in. While they are cooking you can make the gravy.
2. In a skillet over medium heat add a bit of olive oil and add the ground meat and onions. Cook until meat is cooked through and onions are soft and translucent. Sprinkle with garlic powder, salt and pepper. (you will taste for flavor later too...)
3. Next, sprinkle the flour over your meat mixture and stir with a wooden spoon. You want the mixture to absorb all the flour and make a paste like texture. Once the flour has been added, you now add a splash of milk and stir. You continue to add milk and stir until you reach the consistency you like. *Kinda like the gravy on biscuits thickness*. Go ahead and taste for flavor. Add more salt and even garlic powder to enhance flavor. Let it sit on low while you drain and mash your potatoes. (You can continue to add milk if it thickens up on you while you are making the potatoes)
4. Flavor the potatoes like you would regular mashed potatoes. Serve by scooping potatoes onto each plate and pouring your gravy right on top. Garnish with green onions if you want.

* I serve this with a dark green veggie like broccoli, green beans, or a salad. Pair it with garlic bread or muffins and you are set!

Thursday, February 17, 2011

Easy Chocoate Fondue

There is something about dipping goodies into chocolate that makes it taste really good! So, for Valentines Day I whipped up some chocolate fondue for me and my hubby to share. This couldn't be easier....seriously! And you can dip anything you want!


2 cups semi, dark, or milk chocolate chips (I did 1 cup semi and 1 cup milk)
1 cup fat free half and half

Dippers: brownie chunks
pound cake
angel food cake

1. Put your chocolate chips into a sauce pan and heat stove to medium heat. As the chocolate starts to melt, stir with a whisk and add about 1/2 cup half and half. Continue stirring until smooth and creamy. Add a little half and half at a time until you have reached the consistency that you like. Turn stove to low while you prepare your dippers.
2. Pour into a dish or leave in pan and dip away!

Tuesday, February 8, 2011

Chicken and White Bean Chili

This chili was amazing. I got this recipe from the Pioneer Woman website. Talk about perfect, I love the white beans and the chicken. It didn't seem as heavy of a chili and it was perfectly spicy. I altered it a bit to lower the calories and it turned out perfect!!


3/4 chicken breasts, cooked and cut up (3 Cups Cooked Chicken)
1 whole Medium Onion, Diced
4 cloves Garlic, Minced
2 whole Cans Green Chilies, Chopped
1 pound Dried Great Northern Beans, Rinsed
8 cups Chicken Broth
1 whole Jalapeno, Sliced (optional)
1-½ Tablespoon Ground Cumin
½ teaspoons Paprika
½ teaspoons Cayenne Pepper
Salt and pepper, to taste
1/2- 1 cup fat free/low fat milk
Grated Monterey Jack, To Taste
Sour Cream For Garnish
Cilantro For Garnish
Corn Tortillas (warmed)

1. In a dutch oven or soup pot over medium-high heat, saute onions and garlic for 2 minutes. Add chopped green chilies, then rinsed beans. Pour chicken broth into the pan. Add sliced jalapenos. Season with salt, pepper, and cumin. Place lid on pot and reduce heat to low.

2. Cook for 2 hours or until beans are done. Halfway through the cooking process, add 3 cups of cooked chicken.

3. When beans are tender, add milk (as much as you want for the right consistancy) and pour into the chili. Cook for an additional ten minutes to thicken. Check seasoning and adjust, adding cayenne pepper and paprika if desired.

5. Add some Monterey Jack cheese to the pot and stir to melt.

6.Serve chili in a bowl. Garnish with cilantro, sour cream, extra cheese—even pico de gallo. Roll up warm corn tortillas and serve on the side of the bowl.

* I served this with rolls and it was sooo good!