DAY 35 OF 365: FUN IN THE KITCHEN

So today I went grocery shopping and stocked up on food for the week. I like to prepare allot of food Sunday night and pack it all up for lunches and dinners for the workweek. It saves money that I would normally spend on lunches and dinners but it also assures that I eat healthy. This weeks menu includes, Turkey Quinoa Chili, Grilled chicken for salads and sandwiches, some tuna on whole-wheat wraps, and don’t forget the healthy homemade chocolate sorbet. I also bought the usual like fruits, vegetables and leafy greens. I am planning on spicing up my salads with some nuts and brown rice. I have also found that putting apples and pears in my salads adds some natural sweetness and an interesting texture.
I am excited about the Chocolate Sorbet. I asked Jessica for a healthier recipe since I love ice cream. She gave me a couple of recipes including pineapple sorbet and also Mexican mango sorbet.
On another note, I am actually enjoying the updated 92010. It has been added to my DVR. I joked with my buddy Helene that maybe next season since they are going off to college that I could play a TA and she could play a professor. What do you think? I think we need to start working on that campaign! Haha I am only half serious, leaning more towards the serious. Hey, I think I could pull it off.

Below is the recipe for the Turkey Quinoa Chili. Let me know what you think. I found it at eating well living thin. Great site if you are looking for some healthy recipes.

1/3-cup quinoa


2/3-cup water


2 tablespoon olive oil


1 large onion, diced


4 cloves garlic, minced


1 orange bell pepper, chopped


1 zucchini, chopped


1-pound ground turkey

1/2-teaspoon cinnamon


1-tablespoon cumin


2 tablespoons chili powder

1 teaspoon dried oregano


1 teaspoon unsweetened cocoa powder


One 28-ounce can crushed tomatoes


One 15 ounce can chicken broth


One 15 ounce cans black beans, drained and rinsed


One 15 ounce can red beans, drained and rinsed

In a small saucepan bring 2/3 cup water to boil; add quinoa, reduce heat to low and simmer for 15-20 minutes, or until quinoa is tender and all water is absorbed. (The little ‘tail’ should be showing on each grain.) Set aside.

In a large stockpot heat the olive oil over medium heat. Sauté onion and garlic until soft. Stir in zucchini and pepper and cook for 5 minutes. Add ground turkey and break up into chunks. Cook until no longer pink, but not cooked completely through.

Stir in cinnamon, chili powder, cumin, chili powder/mix, oregano, cocoa powder, chipotle pepper, tomatoes, chicken broth, and beans; simmer for 20 minutes.

Add the quinoa and simmer for an additional 5 minutes. Makes 10 servings, about 1 cup each.

Per Serving: Calories 206; Protein 19 g; Fat 7 g; Carbs 13 g; Sugar 1 g; Sodium 281 mg