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.