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