Winter Wanderings

I’ve been doing a bit of traveling to doctors the last couple of weeks, and I’ve learned to keep my camera with me. There are some beautiful sights to behold in our beautiful countryside, and you never know who you’ll meet! Enjoy!

 

Sanilac sightings barn

Barn Jennifers

Sanilac sightings barn 2

Sanilac sightings Bridge

Sanilac sightings tree

Turkey Trot

Red Tail Hawk 3

Red Tail Hawk

Cardinal

And I THINK this might be Mrs. Cardinal!! Less color. Any bird lovers out there? Am I right?!

Mrs. Cardinal

I’ve had my eye out for the snowy white owl that has been hanging around here…he continues to elude me, but this red tail hawk posed very nicely!!

What are you favorite pictures to take. I bet we have a few other shutterbugs out there! Happy shooting!

Julie

 

 

 

 

 

 

Turkey White Bean Chili

We are in the midst of another “Polar Vortex” here in Michigan and it looks like much of the country is experiencing some abnormally chilly temps, so I thought it would be nice to share one of our family’s favorite healthy recipe for chili. This Turkey White Bean Chile is guaranteed to warm you up from the inside out!   I clipped this recipe from a magazine a long time ago (not sure which one, so unfortunately, I can’t give credit to the source).  I have adapted it slightly adding a bit more water and whole organic tomatoes instead of canned.  I also use a little less onion than is called for in the original recipe, it depends on your preference for onions.   I usually double the recipe and save for leftovers or freeze for another meal.  I hope you enjoy this recipe as much as my family does!  So gather the family around the table and enjoy a hearty, healthy bowl of chili!

~Blessings,

Jen

Turkey chili

Total Time: 25 minutes

Makes: 4 main dish servings

Ingredients:

1 tbs. olive oil

1 lb ground turkey (93% lean)

1 med. onion chopped

4 tsp. chili powder

1 Tbsp. ground cumin

1 can (28 oz.) whole tomatoes in juice chopped (or about 4 whole organic tomatoes chopped)

1 can (15 to 19 oz.) white kidney beans (cannelloni), rinsed and drained

1.The recipe calls for cooking the chili in a 12 inch skillet, but I use a large stockpot so I can double the recipe.  Heat oil on medium-high until hot.  Add turkey and 1/2 teaspoon salt and cook 6 to 8 minutes or until turkey loses pink color throughout, stirring to break it up with side of spoon  Add onion and cook 4 minutes.  Stir in chili powder and cumin; cook 1 minute.

2. Add tomatoes, with their juice, beans and 1/2 cup water (I usually add 1 cup or 2 cups of water if doubling.)  Heat to boiling on high.  Reduce heat to medium and cook, uncovered, 10 minutes stirring occasionally.  Ladle chili into serving bowls and top with a dollop of yogurt or low fat sour cream.

Each serving: About 380 calories, 33 g of protein, 35 g carbohydrate, 13 g total fat (3 g saturated), 10 g fiber, 81 mg cholesterol, 875 mg sodium (I imagine sodium would be less if you used free tomatoes)

 

A Healthy Comfort Food Recipe

This recipe is one of our family favorites and I have been making it since I first started learning to cook as a newlywed.  I am even able to to sneak whole grain pasta and (gasp!) mushrooms past my two picky pants and they love it!  So if you are wondering what to do with all of that leftover turkey after Thanksgiving, here is a perfect recipe!

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Turkey Tetrazzini

From: Recipes For Life Healthy Choice Cookbook

Ingredients:

8 oz. uncooked spaghetti, broken into 2-inch lengths (As you can see in the photo, I didn’t have spaghetti on hand the night I made it, so I improvised and used the whole wheat curly noodles which the girls thought were fun!)

1/4 cup margarine, divided (I don’t typically use margarine in recipes so I use butter for this-a little less than what is called for)

1 cup sliced fresh mushrooms

1 stalk celery, sliced (1/2 cup)

1 clove garlic, minced

3 tablespoons all-purpose flour (you could also use whole wheat white for a little more fiber)

2 1/2 cups skim milk

1/4 teaspoon salt

1/4 to 1/2 teaspoon pepper

1 1/2 cups cubed fully cooked turkey breast or lean ham (I have even used chicken) (3/4 inch cubes-I had the deli slice 1/2-3/4 pounds of lunch meat one inch thick and then I cubed it.)

1/3 cup low-fat Swiss cheese (sometimes I use a little more than 1/3 cup-we love cheese!)

1 jar (2 oz.) sliced pimiento, drained (I have never used this in my recipe, but it would give it some nice color).

8 servings

1. Prepare spaghetti as directed on package.  Rinse and drain.  Set aside.

2. Heat oven to 350 degrees F.  In 2-quart saucepan, combine 1 tablespoon margarine/butter, the mushrooms, celery and garlic.  Cook over medium heat for 5 to 7 minutes, or until celery is tender-crisp, stirring occasionally.  Stir in remaining 3 tablespoons margarine/butter until melted.  Stir in flour.  Cook for 30 seconds to 1 minute, or until mixture bubbles.

3.Blend in milk, salt and pepper.  Cook over medium heat for 10 minutes, stirring frequently.  Reduce heat to low and cook for 2 to 5 minutes longer, or until sauce thickens and bubbles, stirring occasionally.  In 2-quart casserole, combine sauce, spaghetti and remaining ingredients.  Bake for 30 to 35 minutes, or until hot.

Serving Size: 1 cup

Calories: 241

Total Fat: 7 g

Sodium: 212 mg

Total Carbohydrate 27 g

Dietary Fiber 2 g

Sugars 5 g

Protein 16 g

I hope you enjoy this recipe as much as our family does!

~Blessings,

Jen