Last week I experimented in the kitchen, and the results were fantastic. I made stuffed peppers, roasted vegetables and tried a new chili recipe (courtesy of Whole Foods) which prompted this week’s topic! If you know me, you know I love Fall. You may also know that the cooler weather makes me want to spend time in the kitchen which is great for my weight-loss efforts so check out this week’s topic…
If you’ve taken part in FMM then you know the rules. If you’re new, please take a moment to answer this week’s question on your own blog then add your link in the comments section here at: www.alltheweigh.com so we can all see your FMM questions and answers. Please invite your blog readers to add their links here too so everyone has to opportunity to be seen. The idea is to connect with other awesome bloggers so take a moment to post your own FMM post and comment on a couple of other posts. Now it’s time for this week’s topic!
FMM: Recipe Exchange
Let’s share one or two of our favorite Fall recipes this week! It’s always fun to mix things up in the kitchen!
This recipe has quickly become one of my favorites because it’s easy and delicious! And though I typically only cook one one, I can easily freeze the rest to have a healthy and satisfying meal for lunch or dinner even when I’m in a rush.
2 tablespoons extra-virgin olive oil
1 small yellow onion, chopped
1 green bell pepper, cored, seeded and chopped
2 jalapeños, seeded and finely chopped
2 cloves garlic, finely chopped
1 pound ground white or dark meat turkey
1 (14.5-ounce) can diced tomatoes, with their liquid
1 (15-ounce) can pumpkin purée
1 cup water
1 tablespoon chili powder
1 teaspoon ground cumin
Salt and pepper to taste
1 (15-ounce) can kidney beans, rinsed and drained
Heat oil in a large pot over medium high heat. Add onion, bell pepper, jalapeños and garlic and cook, stirring frequently, until tender, about 5 minutes. Add turkey and cook until browned. Add tomatoes, pumpkin, water, chili powder, cumin, salt and pepper and bring to a boil. Reduce heat to medium low and add beans. Cover and simmer, stirring occasionally, for 30 minutes more. Ladle chili into bowls and serve.
Per serving: 280 calories (110 from fat), 13g total fat, 2.5g saturated fat, 55mg cholesterol, 580mg sodium, 23g total carbohydrate (8g dietary fiber, 7g sugar), 20g protein
Now it’s your turn to share one of your favorites! Don’t forget to come back and link up in the comments! Happy Monday!