Turkey Chili for 2

Serves 2-3 

Ingredients: 

2 TBS olive oil 

1 lb ground turkey  

1/4 cup chopped white onion 

1/2 cup chopped peppers, (red, green, yellow and orange)

1 clove of fresh garlic (minced)

1 cup of mixed canned beans, drained and rinsed 

       (kidney, black beans, cannellini)

1 14 oz can chopped tomatoes & juice 

8 oz tomato juice or tomato sauce 

1/2 cup of chicken or turkey broth

1/8 cup chopped fresh parsley 

1 TBS chili spice mix* (more or less to your liking)

Salt & pepper 

1/2 cup shredded cheese 

1/4 cup sour cream 

3 TBS chopped green onion 

Tortilla chips

Directions: 

Heat a medium sized saucepan to Med-High. Add the olive oil and the ground turkey. 

Cook, stirring occasionally till browned. Add the onions, peppers, garlic and cook another 3-4 minutes. 

Add the tomatoes, sauce, broth and chili spice mix. (Start with 1/2 TBS, taste and add more). 

Bring to a boil, and then reduce to a simmer and cook covered for 30 minutes. 

Add the beans and cook another 5 minutes. Adjust spices.

Add the parsley. Serve in bowls and top with sour cream, green onion an chips.

This recipe makes 2 - 3 servings, and can be doubled. 

* Penzeys makes an amazing Chili spice mix. Here's the link. 

Penzeys Chili 9000 

Blueberry Pancakes

 

Makes about 16 - 4" pancakes

Recipe can be halved. 

Ingredients: 

2 cups of all-purpose flour 

2 TBS baking powder (aluminum-free)

1 tsp salt 

3 TBS light brown sugar 

2 eggs 

1 tsp vanilla 

1 1/2 cups milk 

5 TBS butter, melted 

2 cups of fresh blueberries 

butter for frying 

Directions: 

In a large bowl whisk the flour, baking powder, salt and brown sugar together. 

In a separate bowl, whisk the eggs, vanilla and milk together. 

Add the wet ingredients into the dry and mix until just combined. Mix in the melted butter and stir until combined.  The batter will be very lumpy and thick.  Do not overmix or make it smooth. Heat your griddle or non-stick pan to medium - high heat. 

Melt about 1 tablespoon of butter on the griddle/pan.  Using a 1/4 cup measuring cup, place the batter onto the hot griddle.  Sprinkle the blueberries individually on top of the pancakes.

Cook until the edges are set (about 4-6 minutes) and bubbles form on the top of the pancake. Flip and cook until browned (about another 3-4 minutes). 

Serve warm with heated Canadian maple syrup.