Mmm mmm Turkey Chili

Happy mid-way through the work week day aka Hump Day! 🙂

I worked late yesterday therefore don’t really have any catching up to do from yesterday, BUT I do want to catch you up from Monday. I keep getting so behind on my posts but you don’t mind that I have to rewind a day or two do you?!

Monday

I’ve really been loving this combo lately: one banana topped with Parkers Farm creamy peanut butter and Peanut Butter & Co Dark Chocolate Dreams. Mmm mmm that’s the stuff.

I had a bucket load of things to do including doctor visits, a haircut, Target run, and most importantly, using some of my birthday money (which I got early) to go shopping for a few new items.

I can proudly say that I bought four items at TJMaxx: three were clearance items and this sweater below was regular price.

I loathe trying on clothes at the actual store. I prefer to purchase items, take them home and try them on, and return them if necessary. Of course if the store isn’t conveniently located near my home, I go a different route. Anyway, I went home and tried on the four items and it turns out I love them all, however I am going to return an oversized sweater which would be so comfortable if it weren’t so itchy. I can’t handle itchy or uncomfortable anything, so back it goes. I’d say 3 out of 4 isn’t bad though right?!

Lunch

Once lunch time rolled around I pulled together this beautiful thing. We have a mixed green salad with blackberries, chicken, feta cheese, walnuts, and Ken’s Lite Poppy Seed dressing. Oh, and avocado. Goodness, I can’t forget the avocado. This salad was fabulous.

I did end up getting a half hour walk in but the walk was done on the treadmill this time around. On Monday it was a whopping 28°F or so here so I thought I would stay warm and walk inside. I flipped the TV back and forth between Ellen and Paula Deen. I was a happy camper.

Big news! I am hosting Thanksgiving at my house this year! This will be my first time ever hosting as well as my first time ever preparing turkey. I am planning the menu and getting super excited about it! More to come on that.

Check out my new kicks! On Sunday actually, Dana and I headed over to Marathon Sports in Minneapolis because we both needed some new running shoes. We had our other pair since March and we were both starting to feel some discomfort in our feet after runs, so we declared it time for new shoes. You don’t have to twist my arm for new shoes!

I stuck with the Asic Gel Kayano 19. The 19 is a little bit lighter than the 18 yet still provides cushioning, not to mention I LOVE the colors! Score.

On to dinner. We’re talking comfort on what was a pretty cold Minnesota day. What does that call for?

CHILI! I pulled a bag of garden tomatoes from the freezer which I had peeled and froze this summer. I threw a handful ingredients into a pot, let them all simmer together for a couple of hours, and something magical happened. I am excited to share this recipe because it was such a wing-it one for me and turned out just FANTASTIC! Mmm mmm!


Turkey Chili
Print
Ingredients
  • 4½ cups pureed tomatoes
  • ⅓ lb lean ground turkey, browned
  • 1-15 oz. can chili beans
  • 1-15 oz. can red kidney beans
  • 1 small onion, diced
  • 1 garlic clove, minced
  • 1 Tbsp. chili powder
  • ½ Tbsp. cumin
  • ½ Tbsp. garlic powder
  • ½ Tbsp. salt
  • 1-2 tsp. black pepper
  • Optional toppings:
  • fresh cilantro
  • shredded cheddar cheese
  • avocado
Instructions
  1. Combine all soup ingredients into medium pot; stir to combine.
  2. Cover and let simmer on low for two hours, stirring occasionally.
  3. Ladle into soup bowls and top with avocado, cilantro, and cheese (optional).

One last bit of exciting news…My 27th birthday is this Friday and I am lucky enough to be celebrating it in Georgia this weekend with some amazing friends! We will be staying with these two foxy individuals…

I am SOOO excited! I can’t wait! I miss them so much.

Geez I’ve noticed this post turned a little bit random but that’s okay! Alright, I am off to take on the day. Take care my friends.

 

Hearty Lentils with Spinach

Hello there! Happy Sunday my friends. What’s everyone have on the agenda? Resting and relaxing or running errands and prepping for the week ahead? Whatever it may be I hope it’s a good one so far!

I still have yet to recap the second part of our Colombia vacation but I was really itching to write a “normal” post plus I have a recipe I want to share with you all, so the second recap will have to wait a little while longer. Here’s the Miami recap, and Colombia Part I recap if you’re interested.

I have a little bit of catching up to do from Friday first so we’re going to be starting off there right at lunch time. To celebrate my birthday (a week early) my co-workers and I went out to Houlihan’s for lunch. I received a free $15 coupon for my birthday to the restaurant so that’s why we decided to go there.

I ordered the french onion soup and a caesar salad with grilled chicken and polenta croutons. I was very happy with both of my selections.

Tasty!

Moving on to dinner…

This is your forewarning that the meal you are about to see is one of the most unappetizing dishes ever to appear on BN. However, I promise you that although unappealing to the eyes, it is very appealing to the palate.

Hearty Lentils with Spinach.

After I plated the lentils over the spinach, I stirred the warm lentils into the spinach and decided that I liked it that way better.

Oh yes I am falling in love with lentils. First the Curry Stew and now this.

Hearty Lentils with Spinach
Print
Ingredients
  • 1 small onion, diced
  • 1 cup carrots, chopped
  • 1½ cups lentils
  • ¾ tsp. garlic powder
  • ½ tsp. ginger powder
  • ¾ tsp. cumin
  • ½ tsp. curry
  • ¼ tsp. paprika
  • 1 Tbsp. brown sugar
  • 3 cups reduced sodium chicken broth*
  • 3 cups spinach
  • *Use vegetable broth if cooking vegetarian
Instructions
  1. In a medium saucepan, saute onions and carrots on stovetop for 3 minutes.
  2. Add in spices and stir.
  3. Add in chicken broth, stir, reduce heat to simmer, cover and let simmer for 2 hours; stirring occasionally.
  4. Before serving, add spinach and stir in until it wilts into lentils.
  5. Serve hot.

It’s such a hearty and healthy dish that I truly enjoyed (and Dana did too).

***************

Saturday

I enjoyed two cups of Dunkin Donut’s Pumpkin Spice coffee with hazelnut creamer to kickstart my morning.

Have you tried this stuff?! If you haven’t please go buy some. You won’t regret it. NUM.

Next was breakfast. I topped one banana half with Parkers Farm creamy peanut butter and the other half with Peanut Butter & Co’s Dark Chocolate Dreams peanut butter. Yes it is a dream how good that stuff is. A dangerous dream. Thanks to Peanut Butter & Co. for sending me some coupons for their heavenly product.

I gave breakfast time to settle while watching two episodes of Anthony Bourdain’s No Reservations, Dominican Republic and Maine. Both episodes were great. His humor cracks me up.

Then it was time to lace up and head out the door and face the dreary morning with a run. Moose surely didn’t care that it was drizzly and dreary, he was so ready to go. We trekked through the neighborhood and covered about 4 miles.

The rest of the day was spent cleaning up the house, “helping” Dana dig out the window well to prepare for egress windows so that we can finish our basement at some point, putting the patio furniture away for the season, hanging out with Moose, and baking up a treat for the worker crew.

Recipe to come soon!

I hope you’re having an excellent weekend. Catch up with you all later!