Inspiration Wednesday - 103019

Tasteful Thursday - Pumpkin Turkey Chili

YIELD: 6 servings

4.45 from 45 votes

Pumpkin Turkey Chili

PREP TIME:10 mins

COOK TIME:25 mins

TOTAL TIME:45 mins

COURSE: Dinner, Lunch

CUISINE: American

Turkey Pumpkin Chili is the perfect Fall dish made with ground turkey, tomatoes, canned pumpkin, white beans and spinach.

Ingredients

• 1 large yellow onion (diced (about 2 cups))
• 1 medium bell pepper (red, yellow, or orange, diced)
• 6 garlic cloves (minced (or 3/4 teaspoon garlic powder))
• 1⅓ pounds ground turkey or chicken (90 to 93 percent lean)
• One 15-ounce can white beans (drained and rinsed)
• One 28-ounce can diced tomatoes with liquid
• ¼ cup tomato paste (no salt added)
• One 14-ounce can pumpkin puree
• 1 cup reduced-sodium chicken or vegetable broth
• 2 tablespoons chili powder
• 1 tablespoon cocoa powder
• 1½ teaspoons ground cinnamon (or 1 tablespoon pumpkin pie spice)
• 2½ teaspoons ground cumin
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• ½ teaspoon cayenne pepper (optional)
• 4 cups baby spinach leaves
• Avocado (optional)
•  Sour cream or Nonfat plain Greek yogurt (optional)
•  Cilantro (optional)

Instructions

• Liberally coat a large pot or Dutch oven with oil spray and warm over medium-high heat.
• Add the onion and bell pepper and sauté, stirring occasionally, for about 7 minutes, or until the onion softens.
• Add the garlic, stir everything together, and cook until fragrant, about 30 seconds.
• Add the ground turkey or chicken. Use a spatula or large spoon to break up the meat as it cooks. Continue to cook about 6 to 7 minutes, until fully cooked.
• Add the beans, diced tomatoes, tomato paste, pumpkin puree, broth, chili powder, cocoa powder, cinnamon (or pumpkin pie spice), cumin, black pepper, and optional cayenne pepper, and stir.
• Reduce heat and simmer for 20 to 30 minutes, stirring occasionally.
• Right before serving, add the spinach and mix throughout.
• Enjoy the chili with desired toppings, such as avocado, nonfat plain Greek yogurt, cilantro, and salsa.

Instant Pot Method:

• Press saute on the instant pot, then follow the steps 1 to 5, cook 15 min high pressure, natural release. Add the spinach just before serving.

Serving: 1-1/2 cups, Calories: 300kcal, Carbohydrates: 31g, Protein: 27g, Fat: 8g, Cholesterol: 55mg, Sodium: 570mg, Fiber: 8g, Sugar: 10g

Freestyle Points: 4

Printed from Skinnytaste: https://www.skinnytaste.com/turkey-pumpkin-chili/

Inspiration Wednesday - 102319

Recap Monday - 102119

I'm a day late again, but happy Monday/Tuesday! It was a rainy weekend, but I still got my runs in. I'm still struggling with getting up early in the morning, but have been doing my runs mostly later in the morning or in the afternoon, a lot of times hitting the treadmill. Last Wednesday was our local brewery run club run, so it was a breeze to get my scheduled run done that day :) I started tapering a bit last week so did not do strength training. Next Sunday is my 50K trail race.

Monday - rest day/yoga
Tuesday - 1 hr run/yoga
Wednesday - Wolf Branch Run Club run/yoga
Thursday - yoga
Friday - yoga
Saturday - 1 1/2 hr run/yoga
Sunday - 3 1/2 hr run/yoga

Prepping and tapering for my 50K this Sunday. What does your week encompass?

Tasteful Thursday - Meal Prep Burrito Bowl

Meal Prep Burrito Bowls

These meal prep chicken burrito bowls are filled with grilled marinated chicken, cilantro lime rice, black beans and fresh salsa. It's an easy and healthy meal prep recipe idea that's quick to assemble and tastes delicious!

CourseLunchCuisineMexican

Keywordburrito bowls, meal prep recipes

Prep Time30 minutes

Cook Time20 minutes

Total Time50 minutes

Servings4

Calories418kcal

AuthorSara Welch

Ingredients

For the chicken:

• 1 1/4 pounds boneless skinless chicken breasts
• 1/4 cup olive oil
• 1/3 cup lime juice
• 1 teaspoon honey
• 1 teaspoon kosher salt
• 1/4 teaspoon ground cumin
• 2 cloves garlic minced
• 1/4 cup water
• 1 1/2 teaspoons smoked paprika
• 1 teaspoon onion powder
• 2 teaspoons chili powder

For the cilantro lime rice:

• 3 cups cooked rice brown or white, or you can use quinoa
• 1/3 cup chopped cilantro leaves
• the juice of 1 lime
• salt and pepper to taste

Remaining burrito bowl ingredients:

• 1 15 ounce can black beans drained and rinsed
• 1 cup corn kernels thawed from frozen or canned
• 1 cup fresh salsa

Instructions

• To prepare the marinade, pour the lime juice, olive oil and water into a large resealable bag. Add the garlic, honey, salt, cumin, smoked paprika, onion powder and chili powder.
• Seal bag and shake to combine. Add the chicken to the bag of marinade, seal and place in fridge - marinate at least 30 minutes or up to 8 hours.
• Preheat a grill, grill pan or skillet over medium high heat. Add the chicken and cook for 5-6 minutes on each side or until cooked through.
• Chop the cooked chicken into bite sized pieces.
• Place the rice or quinoa in a large bowl; add the cilantro, lime juice and salt and pepper to taste; toss to coat the rice evenly.
• Divide the rice between 4 meal prep containers. Arrange the chicken, beans, corn and salsa on top. Cover and store in the refrigerator until ready to heat and serve.

Nutrition

Calories: 418kcal | Carbohydrates: 65g | Protein: 42g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 90mg | Sodium: 427mg | Potassium: 968mg | Fiber: 9g | Sugar: 3g | Vitamin A: 520IU | Vitamin C: 9.2mg | Calcium: 48mg | Iron: 3.1mg

taken from https://www.dinneratthezoo.com/meal-prep-recipes/

Recap Monday - 10/14/2019

Happy Monday! I hope all had a great weekend. It was absolutely beautiful here in central Florida which made my 3 hr run on Saturday a little bit easier. Last week was a struggle bus for me because I was just so tired in the morning I couldn't get up and do my runs so most were done of the treadmill. Here's hoping that I can get my booty up and run in the morning this week. That said, I did get all my runs in and only missed leg day for strength training.

Monday - rest day, yoga
Tuesday - 1 hr run, yoga
Wednesday - back/biceps, 1 hr run, yoga
Thursday - chest/triceps, yoga
Friday - 1 hr run, yoga
Saturday - 3 hr run
Sunday - 1 hr run, yoga

Just 2 short weeks left until my 50K.... the nerves are starting to get to me. Any races coming up for you all?

Tasteful Thursday - Turkey Taco Lunch Bowls

Turkey Taco Lunch Bowls (Meal Prep)

These turkey taco lunch bowls contain turkey taco meat, corn, brown rice, and a simple pico de gallo. Tons of flavor for little effort and your lunches will be ready for four days!

Prep Time20 mins

Cook Time50 mins

Total Time1 hr 10 mins

Course: Lunch

Cuisine: Meal Prep

Servings: 4

Calories: 387kcal

Ingredients

Rice

• 3/4 cup uncooked brown rice
• 1/8 tsp salt
• zest of 1 lime

Turkey

• 3/4 lb lean ground turkey
• 2 tablespoons taco seasoning of choice

Salsa

• 1 pint cherry tomatoes quartered
• 1 jalapeno minced
• 1/4 cup red onion minced
• juice from 1/2 a lime
• 1/8 tsp salt

Other:

• one 12 oz/341 mL can corn kernels drained & rinsed
• 1/4 cup shredded cheese cheddar or mozzarella

Instructions

• Cook brown rice according to package directions, adding the lime zest and salt to the cooking water.
• Cook turkey over medium heat, tossing in the taco seasoning and breaking it up as you cook. Cook for 10 or so minutes, until cooked through.
• Combine all salsa ingredients and toss together.
• To assemble lunch bowls: 
• -1/4 portion of cooked rice (roughly ½ cup)
• -1/2 cup corn kernels
• -1/2 cup cooked taco meat
• -1/4 portion of salsa (just over ½ cup)

Nutrition

Serving: 1lunch bowl | Calories: 387kcal | Carbohydrates: 42g | Protein: 23g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 72mg | Sodium: 655mg | Fiber: 5g | Sugar: 9g

This is one of my favorite meal prep lunches.

taken from https://sweetpeasandsaffron.com/turkey-taco-lunch-bowls-meal-prep/