Chili doesn’t sound healthy, especially when you think about thick chunks of steak and lots of gooey melty cheese. But there’s a way to make an easy chili recipe that’s healthy food and tastes just as good (especially if you add a bit of that cheese).
INGREDIENTS NEEDED FOR THIS EASY CHILI RECIPE
Makes a bunch (lots of leftovers)
- Stirring spoon
- Cutting board
- Can opener
- Two cans of Busch’s chili magic
- Two pounds of ground turkey
- One can of corn nibblets
- Two onions
- Two 14.5 oz cans of diced tomatoes
- Optional: One package of Mexican shredded cheese blend
- Optional: Tacos or Tostito scoops
HOW TO MAKE HEALTHY CHILI
- On the cutting board, dice the onion [link to how to dice an onion].
- Put the pot on a burner and turn the burner to medium high. Put the diced onion into the pot.
- Cut open the turkey packages and put the turkey into the pot. (Watch not to get that piece of absorbent material into the pot, as well.) Note: turkey need not be defrosted.
- Use the spoon to break up the turkey and mix it with the onion. Cook until the turkey is no longer pink (it turns grey).
- Open and drain the can of corn and the diced tomatoes.
- Pour in the cans of Busch’s Chili Magic and the drained corn and tomatoes.
- Simmer for 10 minutes to let flavors blend.
Since ground turkey has far less fat than ground beef, here you have a relatively healthy dinner!
You can flavor it up a bit by sprinkling on a small amount of the Mexican cheese. You can also put it into taco shells or eat it with Tostito scoops. These obviously trade the “healthy food” aspect down a bit for more flavor, but you can adjust to your goals.
Busch’s chili magic is sometimes on the shelves near canned vegetables (as opposed to Mexican food).
Turkey sometimes comes in different fat percentages. You can get up to 99% lean (a level of leanness ground beef doesn’t approach.)
If you really want beef chili, you can get it lean by asking the person working the meat counter to trim and grind a sirloin steak up for you. Not cheap, but that brings you closer to turkey’s healthy food stature.
The quantities indicated here make lots of leftovers. Store it in a tupperware in the fridge and it will keep for a good long while.
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You’ve heard of General Gau’s or General Tso’s chicken? It’s breaded, deep fried and covered in thick sauce. Delicious! Unfortunately, it’s hard to make and bad for you, too. Instead of that, look to a modern general who likes healthy food. Look to the king of all the easy chicken recipes: “General Doug’s Chicken.”
Ingredients needed for this Easy Chicken Recipe
- Glass baking dish
- White wine
- Poultry seasoning
- Boneless, skinless chicken breasts
How to make General Doug’s Chicken
- Preheat oven to 350 °F (180 °C).
- Cut open chicken breasts package and place one breast at a time on a cutting board. Trim off any fat.
- As you trim them, place the breasts into your glass baking dish. Don’t crowd.
These chicken breasts are frozen. That’s fine, they’ll just take longer to cook.
- Pour white wine over the breasts until the pan has a layer of wine on the bottom, somewhere between 1/4″ and 3/8″ inch (0.5 to 0.75 cm).
This is more than enough wine. The more you add, the longer the cooking time.
- Sprinkle poultry seasoning liberally over the breasts (it’ll look almost like bread crumbs).
This is the least amount of seasoning you want to add.
- Cook for about one hour (learn your oven; cooking times vary by maybe fifteen minutes) until a quick read thermometer registers over 170 °F (78 °C).
The chicken is done when a quick read thermometer reads 170 degrees Fahrenheit average, the surface of the meat is slightly puckered, and some of the wine has boiled away.
- Let stand outside the oven for ten minutes.
Note: the USDA and other health authorities may recommend eating chicken only after it has reached a higher temperature. This tends to dry the chicken out. Err on the side of “hot” and let the wine keep the chicken moist.
- Slice length-wise into thin strips and serve in sandwiches
- Serve whole as a healthy protein source alongside steamed vegetables, brown rice, and a cherry-port reduction
- Dice and use in soups or other recipes calling for cooked chicken
- Poultry seasoning can be purchased in bulk at a very low price per pound in the Spanish food or Spanish spices section of the grocery store.
- A box of white wine might be half the price per gallon as a bottle and will last as suitable cooking wine for many months.
Total BagPack carrying weight: weight of chicken (< 1 lb per breast).
Price per serving: at sale price of $3/lb, about $1.50 (depending on appetite :).
Once you know how the recipe works, you can do the prep for six breasts in about five minutes. Then it’s about an hour of cooking time. The breasts will stay in the fridge for a week. This surely is the easiest of the easy chicken recipes! It’s a healthy dinner recipe and very versatile for other meals, as well.
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