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Cook with me 1/14

Slow this week! Our menu is Avgolemono Chicken Soup with Rice, Turkey chili and Baked Oatmeal.


Avgolemono Chicken Soup with Rice

Ingredients

  • 4 cups homemade chicken stock or low-sodium broth

  • 1-2 cups cooked white rice, warmed, divided

  • 2 large egg yolks

  • 1/4 cup plus 2 tablespoons fresh lemon juice

  • 1 rotisserie chicken (1 pound meat pulled from the bones and coarsely shredded)

  • 1/4 cup chopped fresh dill


  1. Bring broth to a boil and season with salt and pepper.

  2. Add 1 cup of the hot stock to a blender. Add 1/2 cup of the rice, the egg yolks, and the lemon juice and puree until smooth.

  3. Stir the puree into the simmering stock along with the chicken and the remaining 1 1/2 cups of rice and simmer until thickened slightly, 10 minutes.

  4. Serve with dill.


Turkey Chili

Ingredients

  • 2 teaspoons olive oil

  • 1 yellow onion, chopped

  • 3 garlic cloves, minced

  • 1 medium red bell pepper, chopped

  • 1 pound extra lean ground turkey

  • 4 tablespoons chili powder (less if you prefer mild)

  • 2 teaspoons ground cumin

  • 1 teaspoon dried oregano

  • 1/4 teaspoon cayenne pepper

  • 1/2 teaspoon salt, plus more to taste

  • 1 (28-ounce) can diced tomatoes

  • 1 1/4 cups chicken broth

  • 2 (15 oz) cans dark red kidney beans, rinsed and drained

  • 1 cup frozen corn (defrosted)

Instructions

  • Place oil in a large pot and place over medium high heat. Add in onion, garlic and red pepper and saute for 5-7 minutes, stirring frequently. 

  • Add in ground turkey and break up the meat; cooking until no longer pink. Next add in chili powder, cumin, oregano, cayenne pepper and salt; stir for about 20 seconds.

  • Next add in tomatoes, chicken broth, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary. 

  • 2 cup rolled oats

  • 4 Tablespoon protein powder

  • 4 ripe banana

  • 4 egg

  • 2 Tablespoon maple syrup

  • 2 teaspoon baking powder

  • 4 Tbsp chocolate chips

  • (Optional 3 Tbsp ground flaxseeds)

  • Drizzle of peanut butter

  • Cooking spray

  • Preheat the oven to 350°F. Grease a ramekin or oven-safe pan with cooking spray.

  • In a blender combine the base ingredients until smooth and well-blended, about 1 minute. Fold in any of the flavor combinations you are using and scatter some on top.

  • Transfer the batter into the prepared ramekin. Bake for 25-28 minutes, until a cake tester inserted in the center comes out with just a couple crumbs. Allow to cool in the pan for 10 minutes before serving and frosting.

Notes

Storage: The baked oats will keep well in an airtight container for 2 days at room temperature and up to a week in the fridge.





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