These are the perfect enchilada for me. No corn tortillas, lots of veggie, and not too saucy. Yeah yeah it’s different but it’s really good. My only advice, don’t make this when it happens to be the warmest day of the year. Nothing like having the oven heat up the house on an 78 degree day.
- 2 small/medium sweet potatoes
- 1/2 lb ground turkey
- 2 garlic cloves, pressed/minced
- 1 medium zucchini, diced
- 3 scallions, chopped
- small can sliced black olives
- smoked paprika
- chili powder
- salsa, I used Frontier red tomato salsa mexicana with mild green chile + cilantro
- cheese, I used Manchego
- cilantro to serve
- Heat oven to 350 degrees. Stab whole sweet potatoes with a fork a few times and roast whole for ~45 minutes until soft. Set aside to cool.
- In a skillet heat up a bit of olive oil over medium heat. Add the zucchini and cook 5 minutes until starting to soft. Add the ground turkey and garlic cloves. Season with cumin, smoked paprika, and chili powder. Cook until meat is browned. Stir in scallions and set aside.
- Slice sweet potatoes in half and peel off skin (if you can). Take a fork and lightly mash the center of the sweet potatoes to form them into 'boats'. Place in a greased pyrex dish. Top each sweet potato with the ground turkey mixture. Spoon salsa over each ‘enchilada’ and sprinkle on cheese.
- Bake 20 minutes until warmed through.
- Serve with more salsa and cilantro leaves.
Dairy is not something I consume often and when I do I choose to use sheeps or goats milk. I used a 6 month aged Manchego cheese. Use what suits you!
This is the perfect meal to make extra to enjoy for lunches or another dinner!
This was a killer soup! It has all the right flavors for a white chili with the addition of a few extra veggies. In other words a nutritionally complete one pot meal. My ideal! And since we don’t eat many beans these days the easy substitution is hominy. This chili was not only a success for Josh and I but the kids happily ate it too. Serious winning going on over here!!
White Turkey Chili (beanless)
A beanless white chili filled with veggies, hominy, ground turkey, plenty of flavor, and lots of love!
- 1.5 lbs ground turkey
- 12 oz baby zucchini, chopped
- 2 chayote, peeled/deseeded and chopped
- 3 garlic cloves, minced/pressed
- 1 onion, chopped
- 1/2 lime, juiced
- 4 oz can green chilies
- 30 oz can hominy
- 1 quart chicken stock
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- tortilla chips
- lime wedges
- cilantro leaves
- In a large skillet brown the ground turkey in a bit of oil over medium high heat. As it's cooking sprinkle in a bit of each of the seasonings (oregano, cumin, and smoked paprika). I didn't measure but I probably used about 1/4 teaspoon of each. Season with s&p. Once cooked through place in crockpot.
- To the crockpot add the zucchini, chayote, garlic, onion, lime juice, green chilies, hominy (drain and rinsed), oregano, cumin, and smoked paprika. Season generously with s&p. Stir to combine and add the quart of chicken stock. It should just cover all the ingredients.
- Cook on low for 8 hours.
- Serve with chopped avocado, limes wedges, tortilla chips, and cilantro leaves.
After making this a few times I’ve realized it’s a must recipe to share. Josh and our kids love tacos so it’s an easy dinner for me to prepare some sort of taco bowl that allows me to enjoy the bowl style and everyone to use the fixings to make tacos. Sirloin marinated in a mellow blend of seasonings served with roasted sweet potato, roasted plantain, jicama, cilantro, avocado, and cotija piled on a bowl of lettuce. YUM!
The perfect way to enjoy a light Mexican styled dish. Plenty of flavor and plenty of toppings!
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 tsp cumin
- 1/4 tsp garlic powder
- 1 tbsp olive oil
- 1 tsp apple cider vinegar
- 1/2 lime juiced
- 1 1/2 lbs sirloin, very thinly sliced (you can get this prepackaged at Trader Joe's)
- 2 sweet potatoes, peeled and diced into 1/4-1/2" cubes
- 2 ripe plantain, peeled and sliced into 1/2" rounds
- jicama, chopped
- cilantro leaves
- avocado chopped
- cotija crumbled
- lettuce chopped
- lime wedges
- Place sirloin in a large glass bowl and add marinade ingredients. Mix well, cover, and place in fridge for at least 30 minutes.
- Preheat oven to 400.
- Lightly coat sweet potatoes in olive oil and spread on a nonstick baking sheet in a single layer (or use parchment paper). Season with s&p. Bake 15-20 minutes until lightly browned and tender. Set aside.
- Lower heat to 350.
- Grease a pyrex dish with coconut oil and add plantain in a single layer. Coat lightly with a bit more coconut oil. Bake 15 minutes until tender.
- Heat a large skillet over medium heat. Once hot add the sirloin. Cook 5-10 minutes until cooked through and lightly browned. If any liquid is released from the meat continue to cook until it is cooked off.
- Place lettuce in bowls. Top with sweet potato cubes, sirloin, plantain, jicama, cilantro, avocado, and cotija. Serve with lime wedges and salsa.
If you prefer serve the ingredients in corn tortillas instead of in bowls.
And add toppings in as you see fit: chopped tomato, sliced black olives, jalapeño peppers, sour cream...
I love a good white pozole. The perfect combination of flavors in a soup! One of my favorite Mexican dishes to order when I know it’s not spicy. Most Mexican soups contain a good bit of heat and we all know I’m a bit off a spice wuss. What can I say? My mouth cannot handle the heat! So here I decided to create my own version with the full guarantee to be not spicy.. I made a roasted tomatillo sauce to use as the base along with some homemade chicken bone broth. Perfect flavors for the broth. To this I added hominy, chicken thighs, garlic, cilantro, and lime juice.. and let it cook away in the crockpot. Delicious and easy!
Since there isn’t a whole lot going on in the soup I went for it with the toppings. We all know toppings add much excitement to any dish. I used radish, jicama, cilantro, avocado, and pork belly! I’ve never made pork belly before and figured this was the perfect dish to try it out. Josh loves pork belly tacos so it’s been in the back of my mind to buy some and attempt my luck. It turned out pretty delicious. I wasn’t exactly sure what I was doing but after roasting it for a few hours and crisping it up a bit more in a skillet it was crispy and tender. This soup was a huge hit for all of us. The kids ate plenty and I made a large enough batch for us to enjoy for dinner twice!
My take on pozole.. fresh roasted tomatillo salsa and homemade chicken bone broth as the base, cooked with hominy and chicken thighs. Served topped with cilantro, jicama, avocado, and roasted pork belly! YES!!
- 2 lbs tomatillos, halved
- 1 large white onion, roughly chopped into large pieces
- 1 bunch of cilantro
- 25 oz can hominy, drained and rinsed
- 1 1/2 lbs chicken thighs
- 4 large cloves garlic, minced
- 1 small lime, juiced
- 1 quart chicken broth
- radish, thinly sliced
- jicama, diced small
- avocado, chopped
- cilantro leaves
- 1 lb pork belly, roasted* (an optional addition)
- Make the roasted tomatillo sauce.. heat oven to 425. Place the prepared tomatillos and onion in a lightly greased large pyrex dish. Roast for about 20 minutes until tomatillos have started to break down. Broil for a few more to get a bit of a char on the tomatillos and onion. Once lightly cooled place in a blender (pan juices too!) with half the bunch of cilantro leaves. Pulse until a sauce is formed. Place in crockpot.
- Then to the crockpot add the hominy, chicken thighs, minced garlic, juice of 1 lime, and chicken broth. Season generously with s&p. Cook on low for 6 hours.
- Serve topped with radish, jicama, avocado, cilantro, and pork belly.
I chose to make the sauce the night before to have a quick throw together in the crockpot the next day. Worked out perfect! If you'd like to add some heat roast a fresh jalapeño pepper with the tomatillos and onion.
* I've never made pork belly before and decided to try something new. I didn't follow an exact recipe but the general idea is to lightly score the skin and generously season with salt. Place in a pyrex dish, skin side up, and add 1/2" of water. Roast in a 325 degree oven for 2 hours. Remove from oven and panfry in a skillet over medium high heat to crisp up the edges.
Both Josh and I love a good arroz con pollo. I don’t make it too often though. Since it’ a one pot meal I don’t have the ability to control the amount of rice I consume. Yes I realize I could make the rice separate but it’s not nearly as delicious. For me everything should be seasoned with all the delicious flavors.. saffron, cumin, oregano, and turmeric. And yes I realize I could figure out the macro proportions for cooking it all together but this starts to eliminate the joy in cooking for me. As I’ve said many times before I’m still finding my balance with the whole count my macros thing. It’s a worth it work in progress!
I chose to make this in the crockpot to work around my schedule for the day. And it turned out perfect. I cooked the chicken for 6 hours, added in the rice, and cooked for another hour. The rice was not a pile of mush and the chicken was fall apart tender. Everything I was hoping for!
Arroz con Pollo (crockpot)
A crockpot version of arroz con pollo - deliciously seasoned with oregano, cumin, saffron, and turmeric. Zucchini was added for extra veggie making this a perfect one pot meal!
- 1 1/2 lbs boneless skinless chicken thighs
- onion, chopped
- 4 cloves garlic, chopped
- 2 zucchinis, julienned
- 1 1/2 cup raw peas (frozen are fine)
- 15 oz can crushed tomatoes
- 1 cup pimento stuffed olives
- 2 teaspoons oregano
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- pinch saffron threads
- bay leaf
- 1-2 cups chicken stock
- 1 cup white rice*
- cilantro, chopped to serve
- Heat a large skillet up over medium high heat. Season both sides of the chicken with s&p. Once the skillet is hot add a bit of oil and brown both sides of the chicken, in batches if necessary. Place browned chicken in crock pot.
- Add the onions and garlic to the pan stirring often as they quickly brown. Pour in the can of tomatoes and deglaze the pan, scraping up all the chicken bits. Pour this into the crockpot.
- To the crockpot toss in the zucchini, peas, olives, oregano, cumin, turmeric, saffron, bay leaf, and 1 1/2 cups chicken stock. Season generously with s&p. Stir gently to combine everything.
- Cook on low 6 hours.
- Once the 6 hours are up stir in a cup of white rice. Note your liquid level, it appeared I had about 2 cups so I didn't add any. The zucchini definitely adds moisture. Cook on low another 1-2 hours until rice is tender but not mushy. You can always add HOT chicken stock as needed if the rice is looking too dry.
- Serve garnished with fresh cilantro.
* I used jasmine rice as it was all I had. I would suggest using a heartier white rice. Typically when adding rice to a crockpot dish the suggestions are to add the rice during the last two hours of cooking time with 2 cups of liquid in the pot. The jasmine rice I used cooked in an hour. The amount of liquid I already had in the crockpot was enough, but if you are cooking a heartier rice you may need to add an extra 1/2 cup of liquid.