UPDATED Spicy White Chicken Chili

OH MY GOODNESS FRIENDS! I’m so glad you came back to my site to check out this UPDATED white chicken chili because it is AMAZING.

Mark and I are so happy to have sports back on TV. 2020 has been such a rough year for everyone to say the least; but sports have a special ability to bring people together and give them hope; sports give people something to believe in.

Chili is the perfect fall, sports food and I have been working to absolutely PERFECT the seasoning blend. Throw the seasoning box away because this is SO easy and SO worth the change! Plus, you can control the amount of salt you use.

Updated Spicy White Chicken Chili Recipe

Ingredients:

• 2 tbsp olive oil or avocado oil
• 1 medium yellow onion, finely chopped
• 2 jalapeno pepper, finely chopped
• 2 poblano peppers, finely chopped
• 2 Anaheim peppers, finely chopped
• 6 cloves garlic, minced or 2 tbsp minced garlic
• 2 tbsp all-purpose flour
• 4 cups low-sodium chicken broth
• 3 cans cannelini or white beans, rinsed and drained
• 3 cups chopped, cooked chicken – I used a rotisserie chicken from Costco
• 1 tbsp lime juice
• 1/4 – 1/2 cup heavy cream – depending on how creamy you want your chili
• 1 tbsp paprika
• 1 tsp salt
• 1 tsp cayenne pepper
• 3/4 tsp black pepper
• 1/2 tsp oregano
• 1/2 tsp thyme
• 1/2 tsp red pepper flakes
• 1 tsp cumin

Directions:

1. In a small bowl, combine paprika, salt, cayenne pepper, black pepper, oregano, thyme, red pepper flakes, and cumin. Stir to mix. Set aside.
2. Heat the oil in a large pot over medium heat until it is shimmering. Add the onion and peppers and begin to soften for a few minutes. Add the seasoning blend you just made. Cook until the vegetables have softened, for about 7 minutes. Stir in garlic and cook for another 30 seconds.
3. Add the flour and stir until no raw flour remains and it will begin to emit a nutty aroma, about 1 minute. Slowly stir in the chicken broth. Add one can of beans and use a potato masher to mash the beans in the pot, creating a thicker texture.
4. Stir in the remaining beans, the chopped chicken, and lime juice and bring to a simmer. Reduce the heat to low and simmer for an additional 20 minutes. Stir in the heavy cream and heat for an additional 5 minutes.
5. Serve immediately with lime wedges, shredded cheddar-jack or Monterrey-jack cheese, cilantro, or sour cream/Greek yogurt. Leftovers can be stored in the refrigerator for up to 4 days.

Recipe Notes:

• This chili definitely has a “kick” to it. I would label it as moderately spicy – think medium when it comes to store-bought salsa. If you prefer something milder, I would omit the cayenne pepper. If you want something with NO spice, then omit the jalapeno pepper as well.
• This chili can also be made in the crockpot! Prepare the chili as directed up until leaving it to a simmer, then transfer it to a slow cooker and cook for 4 to 6 hours on low. Stir the heavy cream in about 30 minutes before planning to serve it.
• I go light on the cream in this recipe, but if you really want super creamy chili, I’ve seen many recipes use cream cheese, so you could try adding that to your chili. If you do, snap some pictures and give me your feedback!
• You can substitute ground turkey for chicken, if you’d like! Brown it along with the onion, peppers, and seasonings in step 1 and proceed with the rest of the recipe.

** As always, I’d love to hear your feedback and to see pictures of how these recipes turn out in your home. Leave me a comment or send me an email – I’d love to hear from you!

The BEST Edible Coconut Chocolate Chip Cookie Dough

This is the BEST edible coconut chocolate chip cookie dough, paleo and gluten free (keto if you use Lily’s Chocolate Chips), and takes less than 5 minutes to whip up! Healthier cookie dough is absolutely meant to be eaten by the spoonful… or in a ball form if you’re attempting not to eat the whole bowl in one sitting!

When I was a kid, I wanted to bake cookies, brownies, cakes, really anything with my mom all the time. And everyone loves my mom’s classic chocolate chip cookie recipe – seriously, it’s insanely delicious.

Every time we’d make cookies, once the batter was done, my brother and I would fight over who got to eat off the mixer whisk and sneak spoonfuls of cookie dough, raw eggs and all. Maybe it felt good to be rebellious, but the cookie dough was always the most delicious thing there ever was. I LIVE for cookie dough!

This recipe is… we’ll say, much healthier because it uses all healthy ingredients – almond flour, coconut flour, coconut sugar, non-dairy milk and coconut oil.

What ingredients you’ll need to make this edible coconut chocolate chip cookie dough:

• Almond flour – you can sub the almond flour for Oat Flour.
• Coconut flour – I haven’t tested another sub here yet.
• Coconut sugar – brown sugar has a similar texture so you can use it as a sub!
• Coconut Oil – in liquid form but you can melt solid coconut oil and let it cool. If you don’t want to use coconut oil, use extra nut butter.
• Non-dairy milk – any will work!
• Vanilla
• Dark Chocolate Chips – because they’re good for the soul!

The Recipe:

This is the BEST edible coconut chocolate chip cookie dough, paleo and gluten free (keto if you use Lily’s Chocolate Chips), and takes less than 5 minutes to whip up! Healthier cookie dough is absolutely meant to be eaten by the spoonful… or in a ball form if you’re attempting not to eat the whole bowl in one sitting!

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup coconut sugar
• 1/4 cup non-dairy milk (any will work)
• 3 tbsp coconut oil (melted and cooled)
• 1/2 tsp vanilla
• pinch of salt
• 1/3 cup chocolate chips of choice

Instructions:

1. In a medium bowl, mix together all of the ingredients besides the chocolate chips until smooth and well combined.
2. Fold in chocolate and if wanting to eat with a spoon, ENJOY!
3. If wanting to roll into balls, chill in fridge for 30 minutes.
4. Roll into balls and store in the fridge for up to 5 days. If placed in freezer, defrost for a few minutes before eating.

** How easy was that?! No raw eggs scariness!

As always, leave a comment or post a picture of YOUR Edible Coconut Chocolate Chip Cookie Dough in the comments section. Tag me – amberrfitness on IG or shoot me an email at alwayshungryfit@gmail.com! Can’t wait to hear from you!

Healthy Air-Fryer Chicken Tenders

Can you guys believe that 4th of July is ALREADY HERE?! It seems like 2020 just started and we’ve been in this weird fog of a year. I don’t know how ya’ll feel… but I just keep continuing to cook and bake give myself inspiration.

Totally off topic, but you need to check out a few of my recipes I’ve been obsessed with during quarantine – they’re easy and the ingredients are staples I keep in my kitchen at all times:

• My banana bread recipe – which I’ve made at least 4 times since being in quarantine
• My breakfast oatmeal cupcakes – I also can’t stop making; best and easiest breakfast
• My no bake energy bites – Mark ate the whole batch in like two days

Back to this weekend, IT’S 4TH OF JULY!

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Normally, Mark and I would be BBQing with friends, hanging out by the pool, and enjoying tons of delicious home-cooked food. This year is a little different…. I think for everyone.

My body generally craves healthy, light foods – salads, fruits, etc… or something decadent and chocolate – I know, complete opposites from each other. My grandmother always told me that chocolate was one of the major food groups so I still follow that rule. Fourth of July has me craving fried foods – chicken tenders in particular. WHO AM I?! So I’m sharing my healthy version of air fryer chicken tenders and a honey-sriracha dipping sauce. You are going to LOVE IT.

The Recipe:

Ingredients for the chicken tenders:

• 1 1/2 lbs boneless, skinless chicken breast cut into tenderloin-sized pieces
• 1 egg
• 2 tbsp coconut milk
• 2 tbsp coconut flour
• 2 tsp garlic powder
• 2 tsp paprika
• 1 cup Panko bread crumbs
• salt and pepper to taste

Ingredients for dipping sauce:

• 2 tbsp Dijon Mustard
• 2 tbsp honey
• 3 tbsp plain, nonfat Greek Yogurt
• 1 tbsp lemon juice
• 1 1/2 tsp Sriracha sauce

Mix all ingredients together. Store in an airtight container in the refrigerator.

Instructions:

1. Preheat your air fryer to 370 degrees.
2. Cut your boneless, skinless chicken breasts into tenderloin-sized pieces.
3. Prepare 3 shallow bowls:
   1. In your first shallow bowl, combine coconut flour, 1 tsp of garlic powder, 1 tsp of paprika, and salt and pepper to taste. Mix well.
   2. In your second shallow bowl, crack your egg. Add the coconut milk and whisk it together.
   3. In your third shallow bowl, combine your panko breadcrumbs, 1 tsp of garlic powder and 1 tsp of paprika.
4. Take a chicken tender, dredge it in your flour mixture and shake off the excess. Next, dip it in the egg mixture. Last, coat it completely with the panko mixture. Set aside on a plate or wire rack.
5. Repeat with the remaining chicken tenders.
6. Lightly grease your fry basket with nonstick cooking spray.
7. Place your chicken tenders in the basket, in a single layer.
8. Air fry for 14 minutes, flipping at the halfway mark.
9. Repeat with the remaining chicken tenders.
10. Serve hot with my homemade honey-sriracha dipping sauce, ketchup, or ranch.

As always, leave a comment or post a picture of YOUR air fryer chicken tenders in the comments section. Tag me – amberrfitness on IG or shoot me an email at alwayshungryfit@gmail.com! Can’t wait to hear from you!

Healthy Cabbage Roll Soup

Mark and I have been on a major soup-kick lately, especially since moving to South Carolina. One of the main reasons is we’re currently staying in an extended stay (with a tiny kitchen AND I don’t have most of my cookware) while we search for a house… which definitely isn’t ideal, but we’re making the best of. When it comes down to it, we have each other and the pups!

Last weekend I met my cousin (the only person I know in Columbia) at the farmers market which was INCREDIBLE. If you’re ever in Columbia, visit the farmers market in downtown Columbia. It stretches down main street multiple blocks and from what I’ve heard, is one of the largest farmers markets. Not only were there really cool and unique vendors, but there was great coffee, DONUTS, great smelling food, lots of pups, and fresh fruits, vegetables, and flowers.

I had heard rumors that you could fill a box full of fruits and vegetables and no matter what, it would cost $10. SAY WHAT?! Not only are you supporting a local farm, but everything was so fresh. Everything looked so good, but I chose cabbage, carrots, jalapenos, tomatoes, plums, lemons, zucchini, radishes, and cucumbers – YUMMY!

Of course I had to grab a couple pup-cakes while I was there… because Duke and Abbie certainly deserve to be more spoiled.

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And… before we get to the healthy recipe… the adults needed some treats too… Three of them were vegan so that makes them healthy, right?!

Some days you eat salads and go to the gym, some days you eat cupcakes and refuse to put pants on. It’s called balance.

Since I had picked up a head of cabbage at the farmers market, I had a few different ideas of things I wanted to make. Mark literally HATES cabbage so I knew I needed to disguise it in some sort of soup… LOL.

This meal is SO DELICIOUS, so full of flavor, and will leave you will leftovers for the week… aka easy meal prep! Oh, and Mark LOVES it… it passed Mr. Picky’s test so I know ya’ll will love it too!

Begin by chopped up the onion and carrot.

In a stock or soup pot, brown the ground turkey with the onions, garlic, and carrots.

While that mixture is browning, cook up the bacon and chop into small pieces.

Once the turkey is cooked through, drain any excess liquid.

Return the pot to low-medium heat, add the cooked, chopped bacon. Cook for about 1 minute.

Chop up your cabbage and add it into the pot. Cook for about 2 more minutes.

Add the remaining ingredients: beef consomme, diced tomatoes, tomato paste, tomato sauce, water, Worcestershire sauce, bay leaves, brown sugar, rice, salt, and pepper.

Simmer for 35-40 minutes (or until rice is tender).

Enjoy!!

Ingredients:

• 1 1/2 – 2 lbs ground turkey 93/7
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 carrots, finely chopped
• 6 – 7 cups green cabbage, chopped
• 6 slices cooked bacon, chopped finely
• 2 10-oz cans beef consomme
• 1 28-oz can diced tomatoes
• 1 5-oz can tomato paste
• 2 1/2 cups plain tomato sauce (about 1 large 23-oz can)
• 2 cups water
• 1 tbsp Worcestershire sauce
• 2 bay leaves
• 2 tbsp brown sugar
• 3/4 cup uncooked long grain white rice
• salt and pepper to taste

Instructions:

1. In a stock (soup) pot, brown the ground turkey with the onions, garlic, and carrots.
2. While that mixture is browning, cook up the bacon and chop into small pieces.
3. When the ground turkey is cooked, drain any excess liquid or grease.
4. Return the pot to medium-low heat, and add the chopped bacon. Cook for about 1 minute.
5. Add the chopped cabbage and cook for about 2 more minutes.
6. Add the remaining ingredients: beef consomme, diced tomatoes, tomato paste, tomato sauce, water, Worcestershire sauce, bay leaves, brown sugar, rice, salt, and pepper.
7. Simmer for 35-40 minutes or until rice is tender.
8. Enjoy!

As always, leave a comment or a picture when you try out this recipe. Give me a follow on the blog, Instagram, and Facebook!

Quick & Easy Sweet Potato Hash

Last weekend, my mom was in town visiting so of course we HAD to go out for breakfast — it’s the BEST meal of the day, in my opinion anyways. We ate breakfast at a cute, very trendy Scottsdale restaurant called Snooze: an A.M. Eatery, which is known for their eclectic and energetic atmosphere. Every part of me wanted to order all of their different Eggs Benedict variations: Smashed Avocado Benny, Chili Verde Benny, Lox-n-Latke Benny… and those are just a few of their creations. On top of it, they have Pineapple Upside Down Pancakes which I’ve heard are “to die for”.

I thought… one unhealthy meal won’t kill me. But, guess what my mom and I ordered?! HEALTHY FOOD. I ordered the “Ooo La La Frittata” which is cage free egg whites filled with a fresh asparagus and mushroom salad, sliced zucchini, and house-made pistou. Topped with arugula, heirloom cherry tomatoes, honey citrus vinaigrette, grated Parmesan and spiced pepitas. HEALTHY. And my mom ordered “Sweet Potato Hash” which is roasted sweet potatoes with savory soffritto & Tuscan kale. Topped with two cage free sunny side up eggs and a drizzle of Gochujang. HEALTHY.

The good news is, I was so inspired by this breakfast because healthy food is DELICIOUS.

How to make this sweet potato hash:

I decided to create my own version of sweet potato hash at home because it’s such an easy meal to make and so delicious. I always keep an assortment of vegetables in my house because I never know what I’ll be in the mood to eat that day. Plus, vegetables are very nutrient dense and filling and can often fulfill those unhealthy cravings throughout the day.

One thing I absolutely LOVE about this recipe is that it can be made into a much larger portion and very easily. You could double, triple, quadruple the recipe depending on how many people you are cooking for or how many meals you would like it to last.

It could be made as breakfast for the whole family or split into portions to be reheated throughout the week.

I begin by chopping all the vegetables I want to put in my hash. Today’s version included sweet potato, mushrooms, sweet onion, zucchini, tomatoes, spinach, and a slice of turkey bacon.

I, then, heated up a medium-sized pan with olive oil cooking spray on medium to high heat. You can use olive oil instead, it will just increase the grams of fat for this meal slightly. I add the chopped sweet potatoes in and begin sauteing them. As these start to soften, add in your chopped onion.

Once the sweet potato and onion is cooked through, I moved it to one side of the pan so I could cook up my turkey bacon. This cooks pretty quickly and doesn’t give off a ton of fat like normal bacon does.

Add in the remaining vegetables and saute until everything is cooked through. Add in salt and pepper to taste. Stir occasionally.

In a separate pan, cook eggs to your liking. I prefer to cook mine over-easy to over-medium. I love how the yolks are ooey and gooey over the hash and everything soaks up the yolks nicely.

Sprinkle the eggs with salt and pepper to taste.

Sweet Potato Hash

Ingredients:

• 2 or 3 whole eggs
• 1 slice turkey bacon
• 4 ounces sweet potato
• 25 grams chopped white or sweet onion
• 100 grams sliced zucchini
• 25 grams sliced mushrooms
• 1/2 cup spinach
• 1 ounce cherry tomatoes, cut into quarters
• salt and pepper to taste

Instructions:

1. Chop turkey bacon, sweet potato, onion, zucchini, mushrooms, and tomatoes.
2. Heat a medium-sized pan on medium to high heat. Add in sweet potatoes and begin sauteing for about 3-5 minutes. As they begin to soften, add in your onion. Let cook for about 5 minutes.
3. Moving your sweet potato and onion mixture to one side of your pan, add in turkey bacon to the empty side and cook through.
4. Add remaining vegetables, excluding tomatoes (these will be added at the end — we don’t want them to get mushy). Saute all vegetables until cooked through. Add in salt and pepper to taste.
5. Meanwhile, in a separate pan, cook eggs to taste — over-easy, over-medium, scrambled, etc.
6. Add in tomatoes to hash mixture, cook for about 1 minute, and transfer to plate or serving platter. Top with your eggs, sprinkle with salt and pepper. ENJOY!!

Macros when using 2 or 3 eggs:

• Calories: 322 / 392
• Protein: 23 grams / 29 grams
• Carbohydrates: 32 grams / 33 grams
• Fiber: 6 grams / 6 grams
• Sugar: 10 grams / 11 grams
• Fat: 13 grams / 18 grams

Mexican Chicken Salad with Avocado Corn Salsa

This filling Mexican Chicken Salad with Avocado Corn Salsa has all the essentials of a really great salad – it’s jam packed with fresh, vibrant flavors, big, creamy chunks of avocado and irresistible Mexican grilled chicken. 

Back when I was in high school, my mom and I would make these GIANT salads for lunch using almost everything we could find in the kitchen — tomatoes, cucumber, artichokes, banana peppers, deli meat, corn, peppers, beets, etc. You name the vegetable, I’m sure we tried it in a salad at some point. To this day, I still love GIANT salads, I generally just try and pick a cuisine and use foods that are consistent with it.

My mom was visiting this past weekend and I wanted to cook something new for her. She took care of me and cooked for our family my whole life, I love being able to do things for her now. I must say, she LOVED this recipe and especially the Avocado Corn Salsa. You could easily bring the salsa to a party or BBQ to eat with tortilla chips, YUM!

all things mexican!

This is not a traditional Mexican dish or salad. It is, however, loaded with Mexican flavors and ingredients consistent with Mexican food.

• Marinated chicken breast
• Avocado Corn Salsa — avocado, tomato, black beans, corn, red peppers, cilantro
• PICKLED ONIONS — recipe posted on my blog
• Fresh, squeezed lime

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Mexican Side-Dishes:

• Cilantro-lime rice
• Mexican rice
• Tortilla chips
• Black or refried beans

Mexican Chicken Salad with Avocado Corn Salsa

chicken breast marinade:

• 3 boneless, skinless chicken breasts
• 1/2 tsp chili powder
• 1/2 tsp paprika
• 1/2 tsp oregano
• Salt and pepper to taste
• 1 tbsp olive oil
• 1 tbsp fresh lime juice
• 1/2 tbsp honey
• 1 garlic clove, minced

Avocado Corn Salsa ingredients:

• 2 avocados, chunky diced
• 2 cups cherry tomatoes, halved
• 1 cup red pepper, chopped
• 1 1/2 cups sweet corn kernels (drained)
• 1 1/2 cups black beans (drained)
• 1 cup chopped cilantro
• 1 tbsp olive oil
• 2 tbsp lime juice
• 1 tsp chili powder
• salt and pepper to taste

Salad Ingredients:

• Organic mixed greens
• Pickled onions

Instructions:

1. Place 3 boneless, skinless chicken breasts into a Ziploc bag.
2. In a small mixing bowl, whisk together all ingredients for chicken breast marinade – olive oil, lime juice, honey, minced garlic, chili powder, paprika, oregano, salt, and pepper. Add to Ziploc with chicken, seal, and massage to coat. Marinate 30 minutes to overnight.
3. COOKING CHICKEN 3 WAYS:
   • Heat 1 tbsp olive oil in skillet over medium low, cook chicken to taste, getting a nice brown crust on it. Rest 5 min then slice.Cook chicken breasts on an outdoor grill.Bake chicken in an oven at 400°F for 22-26 minutes or until they reach 165°F.
4. Place avocado, corn, tomato black beans and cilantro in a medium-sized mixing bowl. Drizzle with olive oil, lime juice, chili powder, salt, and pepper.
5. Assemble Salad: Place lettuce on a serving plate. Top with Salsa, pickled onions, and sliced chicken. Serve.

Chicken Tortilla Soup

I LOVE SUMMER! I have always enjoyed days at the beach, extra time with friends and family, BBQ’s, pool days, bonfires, cool summer nights sitting on the patio, a poolside mojito (or lemonade as a kid) here or there, popsicles, sunshine, and everything else that comes with fun summer vibes. Growing up in California, I absolutely took all of these things for granted, especially the cool summer nights.

Living in Arizona for the past five years, I can still enjoy many of those same things I grew up with, with the exception of a cool summer night and a day at the beach. Thankfully, my parents still live in the OC so trips to their house are a regular throughout the summer – Mark, the pups, and I appreciate every minute!

One thing I absolutely DO NOT like to do during the summer is turn the oven on! With temperatures being anywhere from 100 to 120 (currently crying thinking about), the last thing I want to do is heat up the house with the oven. What I don’t mind cooking with is the crock pot for many reasons!

1. It doesn’t heat up the house like the oven or stove top does.
2. You only need to clean ONE THING! – saves so much time!
3. You can leave your dinner cooking while running errands, going to work, or anything else without having to worry about the house.
4. Everything that cooks in the crock pot has so much flavor!

Chicken tortilla soup has become a staple in my household. Not only is it delicious, but it provides meals for the next few days!

How to make this delicious chicken tortilla soup:

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I usually chop up my onion and cilantro first.

Add all ingredients to crock pot with the exception of the chicken broth – that’ll go in last.

Pour chicken broth in and mix all ingredients together. Cook on high for about 4 1/2 hours or until chicken is tender.

Once chicken is tender, using two forks, shred over a plate or cutting board, and add back into the soup.

Optional Toppings:

• Fat free cheddar-jack cheese (or cheese of choice)
• Low fat sour cream or low fat/fat free Greek yogurt
• Crushed tortilla chips or tortilla strips
• Warmed corn, flour, or whole wheat tortillas

Chicken Tortilla Soup Recipe:

INGREDIENTS:

• 4 boneless, skinless chicken breasts – raw
• 2 cans chicken broth (15 ounces each)
• 1 can fire-roasted diced tomatoes
• 1 small can tomato sauce
• 1 package low-sodium taco seasoning
• 1/2 large yellow onion – chopped
• 1/2 tsp minced garlic
• 1 tbsp butter
• 1 tbsp Worcestershire sauce
• 1 cup fresh cilantro – chopped
• 2 cups frozen corn
• 1 can low-sodium black beans – drained and rinsed
• 1 small can diced green chilis
• salt and pepper to taste
• Optional vegetable add-ins (chopped): zucchini, mushrooms, hominy, frozen cauliflower rice, etc.

Directions for Crock Pot:

1. Place all ingredients in Crock Pot on high for 4 1/2 hours.
2. Remove chicken, shred with two forks and mix back into the soup.
3. Serve in bowls and top with lite shredded cheddar-jack cheese, sour cream or Greek yogurt, and crushed tortilla chips.
4. ENJOY!

Directions for stove top:

1. Place all ingredients in a large pot on top of stove and cook on medium to low heat and cook until chicken is tender, stirring frequently – the quicker option
2. Remove chicken, shred with two forks and mix back into the soup.
3. Serve in bowls and top with lite shredded cheddar-jack cheese, sour cream or Greek yogurt, and crushed tortilla chips.
4. ENJOY!

The BEST Turkey Meatloaf

We eat A LOT of ground turkey throughout the week and after a while, it can become pretty monotonous: turkey tacos, Chipotle-inspired turkey bowls, Italian turkey “meat sauce” etc. Don’t get me wrong, I love using turkey because it can be such a versatile protein and it’s also so lean, but because of the low fat content, it can be a bit dry, especially when it is reheated.

I wanted to brainstorm and create a turkey meatloaf recipe that would be so flavorful and moist, it would rid of all the turkey meatloaf skeptics! We now make it ALL the time!

Since ground turkey can be a bit dry and bland after it’s cooked, I needed to add ingredients that keep the inside moist and that added flavor. The trick to the best meatloaf lies in the vegetable section: mushrooms!

Thanks to tiny pieces of chopped mushrooms, the turkey meatloaf is moist and has unbelievable flavor.

If you aren’t the biggest mushroom fan, it’s okay! Mark REFUSES to eat mushrooms regularly and he asks me to make this recipe all the time! The meatloaf doesn’t end up tasting like mushrooms, I promise! Instead, the mushrooms add a lovely savory flavor to the turkey.

How to make the turkey meatloaf:

Just like when making classic beef meatloaf, the method for this recipe is pretty simple. Here’s an overview of how to make turkey meatloaf (the full recipe is below):

1. Cook chopped mushrooms, onions, and garlic in a skillet until soft.
2. Stir in Worcestershire sauce and ketchup.
3. Re-hydrate breadcrumbs in some milk, which adds tenderness and moisture to the meatloaf.
4. Mix the mushroom mixture with the breadcrumbs, milk, eggs, and ground turkey.
5. Form the mixture into a loaf on a baking sheet, spread a little extra ketchup on top, and then bake.

I bake the meatloaf in a 400 degree Fahrenheit oven for about 50 minutes. You can tell when it is done when an internal thermometer inserted into the middle reads 170 degrees Fahrenheit.

Cook chopped mushrooms, onions, and garlic in a skillet until soft.

Stir in Worcestershire sauce and ketchup.

Re-hydrate breadcrumbs in some milk, which adds tenderness and moisture to the meatloaf.

What to serve with the meatloaf:

• Classic mashed potatoes or mashed sweet potatoes
• Riced or mashed cauliflower
• Roasted vegetables

The best turkey meatloaf

This turkey meatloaf is full of flavor, moist in the middle, and has become a reader favorite! You would never guess this meatloaf is packed with mushrooms, but that’s what makes it so YUMMY! Lots of finely chopped mushrooms add flavor and moisture, which is often missing from the typical turkey meatloaf. When choosing which mushrooms to add, white button mushrooms will work perfectly fine. For more flavor, try one or a combination of brown cremini, portobello, or shiitake mushrooms. The mushrooms need to be very finely chopped. You can do this by hand or use a food processor.

• PREP TIME: 35 minutes
• COOK TIME: 55 minutes
• TOTAL TIME: 1 hour 30 minutes

Ingredients:

• 8 ounces mushrooms, trimmed and very finely chopped
• 1 medium onion, peeled and finely chopped
• 2 garlic cloves, peeled and minced
• 1 tablespoon oil
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon Worcestershire sauce
• 7 tablespoons ketchup, divided, try our homemade ketchup
• 1 cup (60 grams) panko bread crumbs
• 1/3 cup (80 ml) milk
• 2 large eggs, lightly beaten
• 1 1/4 pound ground turkey (93% lean)

DIRECTIONS:

PREPARE MEATLOAF:

1. Heat oven to 400 degrees Fahrenheit.
2. Lightly oil a rimmed baking sheet (or 9-inch by 13-inch baking pan) lined with aluminum foil.
3. Heat oil in a large skillet over medium-low heat. Add the onion and cook, stirring occasionally, until softened; about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the mushrooms, a 1/2-teaspoon of salt, and a 1/4-teaspoon of pepper. Cook until the mushrooms give off their liquid and it boils away; about 10 minutes.
4. Transfer the onions and mushrooms to a large bowl, and then stir in the Worcestershire sauce and 3 tablespoons of the ketchup. Set aside to cool for 5 minutes.
5. Meanwhile, combine the breadcrumbs and milk in a small bowl.
6. Stir the breadcrumb mixture and the eggs into the mushrooms and onions. Using a fork or your hands, gently mix in the turkey, a 1/2-teaspoon of salt and a 1/4 teaspoon of pepper. The mixture will be very wet.
7. Form the meatloaf into a 9-inch by 5-inch oval in the middle of the prepared baking sheet.
8. Spread the remaining 4 tablespoons of ketchup on top.

BAKE MEATLOAF:

• Bake the meatloaf until an instant read thermometer inserted into the thickest part of the meatloaf registers 170 degrees F, about 50 minutes. Let stand 5 minutes before slicing.

Healthy Jambalaya with Sausage and Shrimp

Whole 30 – low carb – paleo friendly

This healthy jambalaya recipe is a Whole30 and low carb version of an authentic Cajun dish. With sausage and shrimp, this paleo Creole recipe is EVEN keto friendly, thanks to the wonderful invention of cauliflower rice! Surprisingly easy too, it comes together in a little less than an hour. It makes for a great weeknight dinner and is a big enough batch to provide you with a few lunches for the week!

Before I became a teacher, I worked as a server and bartender at BJ’s Restaurant and Brewhouse. They have REALLY good jambalaya, but definitely NOT healthy by any means. I always wanted to order it but just couldn’t bring myself to knowing the high calorie, fat, and carb content!

I LOVE that this popular Cajun dish can be made at home and way healthier, Whole30 compliant, and low carb (even keto!). The secret? An authentic jambalaya recipe with a quick substitution of cauliflower rice for white rice. YUM!

why is this healthy jambalaya recipe sooooo good?!

• The combination of Cajun ingredients, like sausage, shrimp, and Cajun “holy trinity” (onions, bell peppers, celery), make this healthy jambalaya taste super authentic.
• Simmer time lets the whole mixture really intensify in flavor.
• Cauliflower rice means this recipe is Whole30, paleo, low carb, and keto.
• It’s actually quite easy to make and comes together in less than an hour!

Variations:

• Try craw-fish instead of or in addition to the shrimp! So good and so Cajun.
• Eat over broccoli broccoli or zuccini in this healthy jambalaya if you feel like it.
• Stir in a couple (drained) cans of crab for some extra seafood jambalaya magic.
• Replace the shrimp or sausage with cooked chicken.

Tips:

• Make sure you simmer the healthy jambalaya mixture. If you don’t and the liquid doesn’t properly reduce, you’ll end up with a soupier dish than what a jambalaya should be.
• If you’re on a Whole30, stick to sausages like Aidell’s Cajun-style Andouille or Chicken Apple Sausage or other Whole30 compliant varieties you find. Costco usually has a great selection!
• Use pre-riced cauliflower. I buy large frozen bags at Costco, which makes this recipe so easy.

How to make this Whole30 healthy jambalaya recipe:

Heat a bit of oil in a large heavy-bottomed pot, preferably a Dutch oven, and brown your sausage slices. Transfer to a plate.

Add a bit more oil and sauté your Cajun “holy trinity” (onions, bell peppers, and celery), along with the garlic, until softened. Add in your seasonings, from Cajun seasoning to cayenne pepper, and stir. Pour in tomatoes, chicken broth, and add your cooked sausage back in, then bring mixture to a boil.

Reduce heat and simmer about 30 minutes, or until liquid is mostly reduced.

Stir in shrimp and cook, stirring regularly until it is pink and no longer translucent. If using cauliflower rice, you will add it in at the same time as your shrimp, as it will cook very quickly. If not, serve over jasmine or brown rice, or rice pilaf and add sliced green onions, chopped parsley, and Louisiana hot sauce on top.

Ingredients:

• 1 pound sausage (Aidell’s chicken-apple or my favorite – Cajun-style Andouille sausage would make the dish Whole30
• 1 1/2 tablespoons olive oil or avocado oil
• 4 cloves garlic (about 2 1/2 teaspoons minced garlic)
• 1 red bell pepper (deseeded and chopped – about 1 1/2 cups)
• 1 green bell pepper (deseeded and chopped – about 1 1/2 cups)
• 1 stick celery
• 1/2 onion (chopped)
• 1 1/2 – 2 tablespoons Cajun seasoning
• 1 teaspoon black pepper
• 1/2 – 1 1/2 teaspoons salt (The amount will depend on if your Cajun seasoning has salt.)
• 1/8 teaspoon cayenne pepper (optional)
• 2 14.5-oz cans fire-roasted tomatoes
• 1 cup chicken broth
• 5 cups cauliflower rice (optional) – can also be eaten over jasmine or brown rice
• 1 1/2 pounds medium raw shrimp peeled
• green onions (sliced, for garnish)
• fresh parsely (chopped, for garnish)
• Louisiana hot sauce (to serve, optional)

Instructions:

1. In a large heavy-bottomed pot or Dutch oven, heat 1/2 tablespoon olive or avocado oil over medium heat. Add sliced sausage and cook until browned on both sides, stirring occasionally. Remove sausage to a plate.
2. Add 1 tablespoon oil. Add garlic, onion, bell pepper, and celery; sauté until softened, about 5-7 minutes over medium heat.
3. Add Cajun seasoning, starting with 1 1/2 tablespoons, black pepper, salt, and optional cayenne pepper to pot; stir. Add tomatoes, chicken broth, and sausage to pot, and stir to mix.
4. Bring mixture to a boil then reduce heat to low; simmer for 25-35 minutes or until thickened and liquid is reduced.
5. Stir in shrimp and cook on low heat, stirring occasionally, until shrimp turn pink and no longer translucent. Don’t overcook the shrimp. (If using cauliflower rice, you will add it in at the same time as your shrimp, as it will cook very quickly. If you are using a different type of rice, omit this and ladle Jambalaya over jasmine/brown/rice pilaf in the next step.)
6. Ladle into bowls and top with sliced green onions and parsley. Serve with Louisiana hot sauce.

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