Healthy Turkey Chili

– 2 Tsp olive oil
– 1 yellow onion, chopped
– 3 garlic cloves, minced
– 1 medium red bell pepper, chopped
– 1 lb extra lean ground turkey or chicken (99%)
– 4 Tbsp chili powder
– 2 Tsp ground cumin
– 1 Tsp dried oregano
– 1/4 Tsp cayenne pepper
– 1/2 Tsp 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 (15 oz) can sweet corn, rinsed and drained

1. Place oil in a large pot and place over medium high heat
2. Add in onion, garlic and red pepper and saute for 5-7 minutes, stirring frequently
3. Add in ground turkey and break up the meat; cooking until no longer pink
3. Add in chili powder, cumin, oregano, cayenne pepper and salt; stir for about 20 seconds
4. Add in tomatoes, chicken broth, kidney beans and corn
5. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together

Slow Cooker Chicken Burrito Bowl

– 1 lb boneless, skinless chicken breasts
– 2 Tbsp olive oil
– 3 Tsp onion powder
– 2 Tsp garlic powder
– 3 Tsp chili powder
– 2 Tsp cumin
– Salt & Pepper to taste
– 3 Cups low-sodium chicken broth
– 1 15 oz. can diced tomatoes, drained
– 1 14 oz. can black beans, drained and rinsed
– 2 3/4 Cups instant whole grain brown rice
– Optional: shredded jack cheese, green onions, avocado, sour cream

1. Place chicken breasts in slow cooker
2. Pour chicken broth over chicken and stir in tomatoes, olive oil, onion powder, garlic powder, chili powder, cumin, salt and pepper
3. Cook on low for 4 hours
4. Remove chicken from slow cooker
5. Turn slow cooker to high and stir in instant rice and black beans; Cook for 30 minutes
6. While rice and beans cook, cut chicken breasts into cubes (or shred)
7. Add chicken back in and cook for 20 min. or until chicken is warm
8. Serve with fresh diced tomatoes, green onions, avocados, etc.

One Skillet Chicken with Lemon

– 4 boneless, skinless chicken breasts
– salt/pepper
– 1 Cup chicken broth
– 2 Tbsp lemon juice
– 1 Tbsp minced garlic
– 1/2 Tsp red pepper flakes
– 1 Tbsp olive oil
– 1/2 Cup finely diced shallots (or red onion)
– 2 Tbsp salted butter
– 1/4 Cup heavy cream
– 2 Tbsp chopped parsley or basil

1. Pound down the chicken breasts into 1/2 inch thickness. Sprinkle a pinch of salt and pepper on both sides of the chicken.

2. In a small bowl, combine the chicken broth, lemon juice, garlic, and red pepper flakes.

3. Preheat the oven to 375 F.

4. Heat the olive oil in a large oven-safe skillet over medium high heat. Add the chicken and brown on both sides for 2-3 minutes per side. Don’t worry if the chicken isn’t cooked completely, it’ll finish in the oven. Remove the chicken to a plate.

5. Reduce the flame to medium, add the shallots and the chicken broth mixture. Using a whisk, scrape the bottom of the pan so all the brown bits are loosened. Increase heat back up to medium high and let sauce reduce for about 10-15 minutes or until about 1/2 cup of the sauce remains.

6. When the sauce has thickened, remove from the flame, add the butter and whisk until it melts completely. Add the heavy cream, whisk to combine.

7. Place the skillet back over the flame for just 30 seconds, DO NOT allow the sauce to boil. Remove from heat, add the chicken back into the pan and drizzle the sauce over the chicken.

8. Place the skillet in the oven for 5-8 minutes or until the chicken is completely cooked through. Top with chopped parsley or basil and serve warm with additional lemon slices.

– If doubling the recipe, let sauce reduce for ~20 minutes and cook in oven for 10 minutes.

Heavenly Chicken

– 4-6 boneless, skinless chicken breasts or chicken thighs
– 2 Tablespoons light olive oil
– 1 1/2 cups light sour cream or plain yogurt
– 1 tsp salt
– 1 tsp onion powder
– 1/2 tsp paprika
– 1 1/2 cups crushed Ritz crackers (1 sleeve) or seasoned breadcrumbs
– 2 Tbsp melted butter

1. Preheat the oven to 350’F. Line a rimmed cookie sheet with foil and spread the olive oil over the foil.
2. In a medium bowl or zip style bag, stir together the sour cream, salt, onion powder, and paprika.
3. Add the chicken to the mixture and mix until fully coated.
4. Place the crushed crackers or breadcrumbs in a large bowl and dredge each piece of chicken in the crumbs so that all sides are coated.
5. Place the coated chicken on the prepared pan, drizzle the top of each piece with melted butter.
6. Bake at 350’F for about 45 minutes

Poultry Brine

– 1 cup kosher salt
– 1/2 cup brown sugar
– 5 bay leaves
– 2 Tbsp black pepper corns
– 1 Tbsp garlic powder
– 1 Tbsp dried rosemary
– 1 Tbsp ground sage
– 1 Tbsp coriander seeds (ground is fine)

1. Dissolve salt and sugar in 2 quarts boiling water
2. Add 2 more quarts of water (depending on size of bird may need more/less)
3. Place bird in large Ziploc bag (can use storage bag)
4. When brine is cool, pour over bird
5. Let sit for 12-24 hours in the refrigerator
6. Before cooking, rinse and cook normally

Healthy Chicken Fried Rice


– 1 Cup long grain brown rice
– 2 1/2 Cups water
– 1/4 Tsp salt
Fried Rice
– 1 Tbsp olive oil
– 1/2 Cup chopped onions
– 1 cup diced bell pepper (any color)
– 1 Tbsp finely minced ginger root
– 3 Tbsp water
– 2 Boneless, skinless chicken breasts cut in medium cubes
– 2 Eggs, beaten
– 2 Tsp sesame oil
– 1/4 Cup chopped green onions for garnish, optional


1. Add rice, salt, and water to a pot, stir once, and bring to a boil over high heat. Reduce heat to low and cover. Allow to cook, untouched, for 40 minutes or until tender and liquid is absorbed. Remove from heat and let stand for 5 minutes, covered.
2. Refrigerate rice until cold, preferably overnight.
Fried Rice
1. Add olive oil to a large nonstick skillet or wok. Over medium heat add chicken, onions, bell pepper, and ginger and cook for about 4 to 5 minutes, until onions are translucent and chicken is mostly cooked through.
2. Add cooked rice and water and increase heat to medium-high.
3. Push rice to one side and add beaten eggs to the other side, scramble quickly then toss in with the rice mixture.
4. Stir in the soy sauce and sesame oil.

Remove from the heat and toss in the scallions, if using

Kim’s Chocolate Peanut Butter Cake


– 1 (18.25 oz) box Devils Food Cake
– 1 1/4 Cups water
– 1/2 Cup vegetable oil
– 4 Large egges
– 1 (3.9 oz) package instant chocolate pudding and pie filling mix
– 6 oz each Reeses Peanut butter and Milk Chocolate chips
– Choppedd Reeses Peanut Butter Cups as garnish (optional)
– 1/2 Cup Whipped Supreme Vanilla Frosting
– 1/2 Creaming peanut butter
– 1/4 Tsp almond extract
– 1/2 Cup milk

1. Preheat oven to 350 degrees. Spray 12-cup Bundt pan with no-stick flour spray
2. Combine cake mix, water, oil, eggs and pudding mix in a large mixing bowl and mix on low speed until moistened.
3. Beat 2 minutes at medium speed. Stir in chocolate chips and pour batter into prepared pan
4. Bake 50-55 minutes or until toothpick inserted comes out clean. Cool in pan for 20 min, remove from pan to completely cool.
4. Beat frosting, peanut butter, almond extract and milk in a medium bowl with electric mixer until well combined. Spoon over cake and garnish

Healthy Roasted Chicken & Vegetables

– 2 Chicken breasts, cubed
– 1 Bell pepper, chopped (choice of color)
– 1/2 Onion, chopped
– 1 Zucchini, chopped
– 1 Cup Broccoli florets
– 1/2 Cup plumb/grape tomatoes
– Olive oil
– Salt & Pepper to taste
– Italian seasoning to taste
– 1/4 Tsp paprika (optional)

1. Preheat oven to 500 degree F.
2. Place all the chopped veggies and chicken in a medium roasting dish or sheet pan.
3. Add the olive oil, salt and pepper, Italian seasoning, and paprika. Toss to combine.

Bake for 15 minutes or until the veggies are charred and chicken is cooked. Enjoy with rice, pasta, or a salad.

Cinnamon Scone


– 2 Cups all-purpose flour
– 1/2 Cup brown sugar
– 2.5 Tsp baking powder
– 1.25 Tsp ground cinnamon
– 1/2 Tsp salt
– 8 Tbsp unsalted butter, frozen
– 1/2 Cup heavy cream (plus extra)
– 1 large egg
– 1 Tsp vanilla extract
– 1.25 Cups cinnamon chips
– Optional: course sugar for sprinkling on top

– 1 Cup confectioners’ sugar
– 3 Tbsp cream
– 1/4 Tsp vanilla extract

1. Preheat oven to 400°F. Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside
2. In a large bowl, whisk the flour, brown sugar, baking powder, cinnamon, and salt. Grate the frozen butter. Toss the grated butter into the flour mixture and combine it with a pastry cutter, your fingers, or two knives until the mixture resembles coarse meal. Set aside.
3. In a small bowl, whisk the cream, egg, and vanilla together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Slowly and gently fold in the cinnamon chips. Try your best to not overwork the dough at any point. Dough will be a little wet. Work the dough into a ball with floured hands as best you can and transfer to the prepared baking pan.
4. Press into a neat 8″ disc and cut into equal wedges. Using a pastry brush brush lightly with a little bit of cream and then sprinkle with coarse sugar, if using. Separate the scones and line them on the baking sheet with a little space between each one.
5. Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes. During this time, make the glaze by whisking all of the glaze ingredients together until completely smooth. Drizzle over scones right before serving.

Notes: Leftover scones keep well at room temperature for 2 extra days. Scones freeze well, up to 3 months. Thaw overnight in the refrigerator and heat up to your liking before enjoying.

Honey Sriracha Chicken

– 3-4 chicken breasts, cubed
– 1/3 cup cornstarch

– 1 cup water
– 2-3 Tbsp sriracha (3)
– 5 Tbsp soy sauce
– 1 Tbsp minced garlic
– 1/4 cup sugar
– 2-3 Tbsp honey (2)
– 2 Tbsp cornstarch + 2 Tbsp cold water

1. In a medium sauce pan, combine the water, sriracha, soy sauce, garlic, sugar, and honey and stir.
2. Bring to a boil over medium heat. Whisk the 2 Tbsp cornstarch and 2 Tbsp water until dissolved and add to sauce pan. Stir until thickened and reduce heat to low or off
3. Add cubed chicken and cornstarch to a ziplock bag. Seal the bag and shake to coat.
4. Drizzle olive oil to a large skillet and heat on medium-high heat
5. Add chicken and saute until cooked through.
6. Add the sauce and stir to coat

Serve over warm rice

Source: Le Creme de la Crumb