Hope everyone had a great Thanksgiving with friends and family. After having good and hearty meals over the holiday, here are a couple of light recipes to help reuse some of your dinner items.
This recipe is good for either an appetizer or entrée and is surely to leave your feeling satisfied. It is packed full with hearty and delicious ingredients and will present a pop of color to your dinner selection. Also a great use for all the Turkey left over after Thanksgiving.
10 Ounces Ground Turkey
1 15-Ounce Can Crushed Tomatoes
1¾ Cups Red Kidney Beans
4 Cloves Garlic
3 Stalks Celery
1 Yellow Onion
1 Bunch Cilantro
2 Ounces Cheddar Cheese
1 Jalapeño Pepper
1½ Tablespoons Turkey Chili Spice Blend (Smoked Chile Powder & Ground Cumin)
Wash and dry the fresh produce. Drain and rinse the beans. Peel and mince the garlic. Small dice the celery. Halve the lime; slice one half into thin rounds, leaving the other half whole. Pit, peel and medium dice the avocado; toss with the juice of the lime half to prevent browning. Peel and small dice the onion. Pick the cilantro leaves off the stems; discard the stems. Grate the cheddar cheese. Remove and discard the ribs and seeds of the jalapeño; small dice the jalapeño, washing your hands immediately afterwards.
In a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the ground turkey; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until lightly browned.
To the pot of browned turkey, add the garlic, celery, onion and as much of the jalapeño as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 3 to 5 minutes, or until softened and fragrant.
Add the spice blend to the pot of ground turkey and aromatics; cook, stirring frequently, 1 to 2 minutes, or until toasted and fragrant. Stir in the crushed tomatoes, beans and ½ cup of water; heat to boiling on high. Once boiling, reduce the heat to medium and simmer, stirring occasionally, 7 to 9 minutes, or until slightly reduced in volume. Remove from heat and season with salt and pepper to taste.
Divide the finished chili between 2 bowls. Garnish with the avocado, cheddar cheese, lime rounds and cilantro. Enjoy!
If you’re on the lookout for a clean, healthy recipe, this one is good for both lunch and dinner. Whether you eat the crab cake over salad or by itself, it is sure to keep you full and on the move.
Crab Cake Salad
2 tablespoons olive oil
6 green onions, chopped
3/8 cup olive oil
1 (16 oz.) can crabmeat, drained
1 tablespoon mayonnaise
1 teaspoon dry mustard
8 ounces buttery round, crushed
½ teaspoon ground cayenne pepper
1 teaspoon garlic powder
¼ teaspoon Old Bay Seasoning ™
Salt to taste
Ground black pepper to taste
1 cup panko (Japanese bread crumbs) or regular dry bread crumbs
Heat 2 tablespoons oil in a skillet over high heat. Sauté green onions briefly until tender; cool slightly.
Combine crabmeat, sautéed green onions, egg, mayonnaise, dry mustard, crushed crackers, cayenne pepper, garlic powder, Old Bay seasoning, salt and pepper. Form into 1/2 inch thick patties. Coat the patties with bread crumbs.
Heat 1/2 cup oil in a skillet over medium high heat. Cook cakes until golden brown on each side. Drain briefly on paper towels and serve hot.
Serve over your favorite salad.
More on the recipe: http://allrecipes.com/recipe/19490/my-crab-cakes/