Month: January 2020

Turkey Cheeseburger Soup

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Adapted from Skinnytaste One & Done by Gina Homolka and Heather Jones

My intention was to make a pot of this and freeze it for future meals. It was gone in 36 hours. Believe it or not, the secret is the cauliflower!

  • 1 pound lean ground turkey
  • 1 tablespoon butter
  • 1 medium onion, chopped
  • 2 medium carrots, chopped
  • 2 stalks celery, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon kosher salt
  • Black pepper to taste
  • 3 1/2 cups chicken or vegetable stock
  • 2 medium potatoes, peeled and diced
  • 1 wedge of cauliflower (1/4 of a large head or 1/2 of a small head), stem attached
  • 1 3/4 cups shredded cheddar cheese

Press the Saute button on an electric pressure cooker. Add the turkey and brown the meat, breaking it into small pieces with a wooden spoon as it cooks. Drain the meat and transfer it to a dish.

In the pressure cooker (still on saute) melt the butter. Add the onion, carrots, celery and garlic. Cook, stirring, until softened. Add the flour, salt and pepper. Cook, stirring, for 1 minute. Return the turkey to the pressure cooker and add the broth, potatoes and cauliflower. Stir.

Seal and cook on high pressure for 10 minutes. Quick release and open the cooker.

Transfer the cauliflower and 1 cup of the liquid to a blender and blend until smooth. Pour the puree into the soup and stir well. Add the cheese and stir until melted.

Quinoa Burrito Bowls

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Adapted from The I Love My Instant Pot Anti-Inflammatory Diet Recipe Book by Maryeay Flaherty (HappyHealthyMama.com)

This is a great weeknight recipe. It also makes a great lunch reheated the next day. I have added cubed cooked sweet potatoes in place of the avocado and it was yummy.

  • 2 teaspoons avocado oil
  • 1/2 medium red onion, peeled an diced (about 1 cup)
  • 1/2 teaspoon salt
  • 1 teaspoon cumin
  • 1 cup quinoa
  • 1 cup roasted tomato and chipotle salsa (or any salsa you like)
  • 1 cup vegetable stock
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 medium avocado, peeled pitted and sliced
  • 1/4 cup sharp cheddar cheese

Press the Saute button and add the oil to the inner pot. Add the onion, salt and cumin and cook 5 minutes. Press the Cancel button.

Add the quinoa, salsa, stock and beans and stir to combine, scraping up brown bits that may be suck to the bottom of the pot. Secure the lid.

Press the Manual or Pressure Cook button and adjust the time to 5 minutes.

When the timer beeps, let the pressure release naturally until the valve drops and then unlock the lid.

Spoon the quinoa mixture into bowls and top with avocado and cheese and whatever other burrito-type toppings you might enjoy.

Makes 4 servings.

Chicken Fajita Pasta

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Adapted from Skinnytaste One and Done by Gina Homolka and  Heather K. Jones

  • 1 pound thin-cut boneless chicken breasts, cut into 3/4-inch pieces
  • 1 1/2 teaspoons ground cumin (divided)
  • 1 teaspoon sweet paprika (divided)
  • 1/2 teaspoon chili powder (divided)
  • 1/2 teaspoon garlic powder (divided)
  • 1 teaspoon kosher salt (divided)
  • 3 teaspoons olive oil (divided)
  • 1 cup chopped onion
  • 1 large red bell pepper, chopped
  • 3 garlic cloves, minced
  • 2 cups vegetable stock
  • 1 10-ounce can diced tomatoes with green chiles
  • 7 ounces celentani or other corkscrew/elbow pasta
  • 1/2 cup sour cream
  • 2 sliced Haas avocados
  • Chopped scallion (optional)
  • Chopped fresh cilantro (optional)
  • Shredded cheddar cheese (optional)

In a large bowl, combine the chicken with 1 teaspoon of the cumin, 1/2 teaspoon of the paprika, 1/4 teaspoon of the chili powder, 1/4 teaspoon of the garlic powder, and 3/4 teaspoon of the salt. Toss to coat.

In a Dutch oven or large pot, heat 2 teaspoons of the olive oil over high heat. When the oil is very hot, add the chicken and cook, stirring, until browned and cooked through, 5 to 6 minutes. Transfer to a plate.

Reduce the heat to medium and add the remaining 1 teaspoon olive oil. When the oil is hot, add the onion and peppers along with the remaining 1/2 teaspoon cumin, 1/2 teaspoon paprika, 1/4 teaspoon chili powder, 1/4 teaspoon garlic powder and 1/4 teaspoon salt. Cook, stirring occasionally, until softened, about 10 minutes. Add the garlic and cook, stirring, until fragrant and well-combined, about 30 seconds. Transfer to the plate of chicken.

In the same pot, combine the broth, tomatoes and uncooked pasta. Stir well and bring to a boil. Cover, reduce heat to medium-low and cook until the pasta is tender and most of the liquid is absorbed, about 15 minutes. Return the chicken and vegetables to the pot, stir well and cook until heated through, about 3 minutes. Remove the pot from the heat and stir in the sour cream.

To serve, spoon 1 1/2 cups into bowls and top each with avocado and other toppings of your choice.