Chile Verde

I got the best nights sleep last night. I drank a glass of wine about 8 last night and was passed out on the couch at about 8:15. I am such a lightweight. Then I woke up at about 9:30 turned over and went back to sleep and then finally went to my real bed at 10:30. I was surprised this morning that it was 8:00 when I woke up. Geez 12 hours of sleep! I think that I am well rested for the day. I am actually planning on making up a loaf of banana bread to take to Dallas to me this next weekend and who knows I do have quite a bit of energy. I have already been shopping got some great things from Target and a cute pair of shoes from DSW, thank you gift cards! Now lets talk about some food, need a quick recipe to through together after a long day of Christmas shopping this week? Well this Chili Verde is a great choice!

Chili Verde
Servings: 4
Prep Time: 10 min
Cook Time: 26 min

Ingredients:

1 pound lean ground turkey
1 large red bell pepper, chopped
1 large onion, chopped
6 cloves garlic, chopped
1 tablespoon chili powder
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper, or to taste
1 16-ounce jar green salsa, green enchilada sauce or taco sauce
1 diced tomato
1 15-ounce can pinto or kidney beans, rinsed
cilantro and sour cream (optional)

Directions:
Cook beef, bell pepper and onion in a large saucepan over medium heat, crumbling the meat with a wooden spoon, until the meat is browned, 8 to 10 minutes. Add garlic, chili powder, cumin and cayenne; cook until fragrant, about 15 seconds. Stir in salsa (or sauce) and water; bring to a simmer. Reduce heat to medium-low, cover and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes. Stir in beans and cook until heated through, about 1 minute.

Fitnesspal Counter: 281 calories/serving

Adapted from: Eating Well

Eggplant Pasta Sauce

First of all I want to dedicate this to Angie Stolp who I told last week that I would be posting a vegetarian recipe on last Friday. It's a few days late, but here it is! This recipe is actually from that Friday, but I just haven't had anytime to post it until now. Like I told y'all last week it was a hectic week full of qualifying exams and presentations which then lead to this week, a week of catching up on my research. I think I am almost caught back up as today I was able to sleep in and leave lab a little early. It felt really nice to have some free time. Tony on the other hand is nonexistent this week as he has 4 finals. He is so smart and I have no doubt that he will do great! I can't wait for this next week when I might be able to talk to him again instead of just waiving across the room. I'm also really excited to go to Dallas this next weekend for holiday break! I am planning on making up some banana bread and pumpkin scones to take with me, if they turn out good I'll be sharing them with you.

Eggplant Pasta Sauce

Servings: 6

Prep time: 15 min

Cook time: 7-8 hours or 3 1/2 to 4 hours

Ingredients:

1 medium eggplant 

1/2 cup chopped onion 

2 14-1/2-ounce cans italian diced tomatoes 

1 6-ounce can tomato paste 

4-ounces mushrooms, sliced 

1/4 cup dry red wine 

1/4 cup water 

2 garlic cloves, chopped 

1 1/2 teaspoons dried oregano 

1/3 cup pitted kalamata olives, sliced 

2 tablespoons chopped fresh parsley 

Black pepper 

Cooked pasta of your choice

Shredded Parmesan cheese

Directions:

1. Peel eggplant; cut into 1-inch cubes. 

2. In a 3-1/2- to 5-quart slow cooker, combine eggplant cubes, chopped onion, canned tomatoes with their juices, tomato paste, sliced mushrooms, red wine, water, chopped garlic and oregano. 

3. Cover; cook on low-heat setting 7 to 8 hours or on high-heat setting 3 1/2 to 4 hours. 

4. Stir in kalamata olives and parsley. Season to taste with pepper. Pour sauce over pasta; sprinkle with Parmesan cheese and serve.

Fitnesspal Counter: 103 calories/serving (pasta not included in count)

Adapted from: Fitness Magazine