It’s the dreaded time of year where I make an effort to eat healthier with the hopes I can fit into the same shorts I was wearing last year. Don’t get me wrong, I love spring and summer, it is just such a disappointment when you go to put on your super cute shorts and they just don’t quite fit like they did the last summer. Blah.
This year I am determined to get better at cooking healthier meals that I, as well as my family, want to eat. I find that I frequently get into salad ruts. I am trying to get it out of my head that you can eat more than salads and still eat healthy and satisfying meals. So one thing I have been doing is substituting lean ground turkey and chicken for beef in more recipes. I made this Cincinnati chili with ground turkey and it turned out amazing. My husband and son didn’t even know it wasn’t beef. Point for mom!
The meat is cooked in so many spices that no one would know it wasn’t beef unless you told them. I love that this recipe is super flavorful and also satisfying and that it makes the whole kitchen smell amazing! Plus the leftovers for the next two days made awesome lunches at less than 450 calories a pop. #winning
Note: I am not from Cincinnati, nor have I ever had authentic Cincinnati chili. I know there are individuals who are very particular about their Cincinnati chili and how it is prepared. I am not claiming this as “authentic” Cincinnati chili, I am just claiming this to be a damn good recipe.
2 tsp olive oil
1 lb ground turkey
1 tbsp garlic, minced
1 onion, chopped (divided)
15 oz can diced tomatoes
15 oz can kidney beans, rinsed and drained
1 1/2 tbsp Worcestershire sauce
1 tbsp red wine vinegar
1 tbsp chili powder
1/2 tbsp unsweetened cocoa powder
1 tsp cinnamon
1/8 tsp nutmeg
1 tsp cumin
1/4 tsp black pepper
1/4 tsp cayenne pepper
1/2 c water
cheddar cheese, shredded
- In a large pot heat olive oil over medium-high heat.
- Place the ground turkey in the pot and cook for about 8–10 minutes making sure to break up the chunks with a spatula.
- Add in most of the chopped onion and cook for 3–4 minutes. (Note: Save a couple tablespoons of the onion for garnish.)
- Once the onion has had a chance to cook add in the tomatoes, beans, Worcestershire sauce, red wine vinegar, chili powder, unsweetened cocoa powder, cinnamon, nutmeg, cumin, black pepper, cayenne pepper, and water.
- Bring the liquid to a boil and then reduce heat to a simmer.
- Partially cover the pot and simmer for 45 minutes making sure to stir occasionally.
- Add water as needed to keep the mixture “saucy.”
- Serve the sauce over cooked noodles and garnish with shredded cheddar and some chopped onions.
Looking for a family friendly recipe that both you and the kids will enjoy? Then search no more! Don’t have kids, no worries. Everyone loves these regardless of age! My 4 year old loves helping to crush all the saltine crackers. I just put them in a zip loc bag and he goes to town with his toy hammer. (Cooking is a family affair in our house.) These big ol’ bbq meatballs are huge on flavor and so easy to put together. The brown sugar in the sauce helps to glaze the balls giving them a nice even coating of the sweet and tangy sauce. Yummy! These are the perfect comfort food as the weather cools off. I served these as a main dish but I could totally see making these smaller and serving them up as a party appetizer. Hope you enjoy these sticky saucy balls as much as I do!
Note: The sauce for these balls ends up being super sticky so I HIGHLY recommend lining your cooking sheets with parchment paper to help with cleanup. Otherwise you are going to have a super sticky glaze all over your baking sheets, which will not be very easy to clean up. If you do not have parchment paper then I recommend spraying your cookie sheets with a nice coating of cooking spray.
2 lb ground beef
small yellow onion, finely chopped
1 1/2 sleeves saltine crackers, crushed
3 tbsp honey mustard
3/4 c ketchup, divided
1 tsp Worcestershire sauce
3/4 c bbq sauce
3/4 c brown sugar
- Preheat your oven to 400º.
- In a large bowl combine the ground beef, onions, crushed crackers, eggs, salt, pepper, honey mustard, 1/2 cup of the ketchup, and the Worcestershire sauce.
- Using your hands combine all the ingredients until well blended.
- Grab a handful of the meat mixture and roll into 2″ balls.
- Place the balls on a parchment paper lined baking sheet (see above note) and repeat until you are out of the meat mixture.
- Bake in the oven for 20 minutes.
- While the meatballs are baking mix together the remaining 1/4 cup of ketchup, bbq sauce, and the brown sugar.
- Remove the baking sheet from the oven after 20 minutes and top each ball with a spoonful of the sauce.
- Place the meatballs back in the oven for another 10 minutes to allow the sauce to melt and coat the balls.
- Remove from oven and serve.
I am a huge fan of Swedish meatballs but so many of the recipes out there call for unique ingredients that I don’t typically have on hand, like lingonberries. I was craving some Swedish meatballs and decided to whip up this super easy version using things I did have on hand. This recipe took less than 15 minutes to make, cost less than $10, and was a hit with the whole fam damily. (And that my friends, is the perfect recipe for a happy mom.) This is the ultimate in classic comfort food. Hearty, simple, and delicious!
2 tbsp butter
1 lb frozen beef meatballs
salt and pepper
1 tbsp flour
1 1/2 c beef broth
1 tbsp Dijon mustard
2 tbsp Worcestershire sauce
1 1/2 c heavy cream
1/4 c fresh parsley, chopped
- Melt the butter over medium-high heat in a large non-stick skillet.
- Add the meatballs to the butter and season with salt and pepper.
- Pan-fry the meatballs until they are a nice brown color all over making sure to move them around frequently.
- When the meatballs are thoroughly cooked, sprinkle them with the flour, stirring to coat.
- Add the beef broth and bring to a boil.
- Add the Dijon mustard and Worcestershire sauce mixing well.
- Slowly pour in the heavy cream and stir to combine.
- Allow to come to a boil and then reduce heat to low and allow to simmer until the sauce is the desired consistency.
- Taste the sauce and season as desired.
- Serve the meatballs over cooked egg noodles, top with additional sauce, and sprinkle with the chopped parsley.
There is just something ultra tasty about a nice cut of tender pork in a savory sweet sauce. This recipe is so incredibly quick and easy that it is the perfect dinner on a work night and yet still classy enough for a dinner party. All the spices give the sauce a nice little pop. This dinner is perfect for everyone in the family. Even the pickiest of eaters will love the sweet flavor of the sauce. My three year old ate almost an entire pork chop. This sauce is also great with a ham steak or chicken breast, heck it would be good on a piece of leather! Try this honey glazed pork chop tonight, the whole family will be begging for more.
1/2 c honey
4 tbsp Dijon mustard
1 tsp ground ginger
1/2 tsp cinnamon
1/4 tsp ground cloves
3 tbsp olive oil
4 boneless thick cut pork chops (or 6–8 think cut)
salt and pepper
Note: If using thin cut pork chops, cooking time will need to be adjusted since they will cook much quicker.
- In a bowl mix together the honey, mustard, ginger, cinnamon, and cloves.
- Season the pork chops with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the pork chops and cook for 3 minutes per side.
- Pour the honey mustard sauce over the pork chops and cook for an additional 10–12 minutes or until cooked through flipping the chops halfway through.
- Transfer the pork chops to a plate and spoon the sauce over the chops.