top of page

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


  • 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


  • 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)


  • 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.


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.

Recent Posts

See All

Cook with Me January 26th

Today we are making breakfast burritos, roasted veggies, skillet chicken and a citrus marinade/dressing. Breakfast Burrito 3 sweet potatoes 6 tablespoons pasture-raised butter, divided⁣ 1 yellow onio

Cook with Me 1/21

Today we are making Creamy Italian Sausage Soup & Sweet Green Harvest Bowls Creamy Italian Sausage Soup 2 tbsp olive oil 1 lb Italian sausage, casing removed 1 yellow onion, diced 2 carrots, peeled an

Cook with me 1/7/24

On the menu this week! Southwest Chicken Quinoa Casserole Banana Chocolate Chip Baked Oatmeal Chimichurri Sauce (You can buy some proteins to have this with during the week like lentils, skirt steak

bottom of page