Today’s recipe is one of those that I wasn’t sure about sharing because it’s so easy, but from experience I know you all love those the best. 🙂 It’s my go-to way to make shredded barbecue chicken in the slow cooker – I use this chicken in so many different recipes (not just barbecue chicken sandwiches!). I love making shredded chicken like this because 1) it makes a lot so we get a couple of meals out of it and 2) it is very versatile (it’s seasoned well, but without sauce). You can always freeze what you don’t use as well. With a family a 5 I usually don’t have a problem using it all up, over a couple of meals.

Ideas for this all-purpose Slow Cooker Shredded Barbecue Chicken:

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Somehow, I’ve avoided the “winter blues” this year. I know a lot of it has to do with the truly beautiful weather we’ve been getting here in Florida, a blue sky and bright sun never hurt anyone that’s for sure.  I’ve been staying active, getting my workouts in, as well as spending the month of January really getting my house in order…lots of decluttering, deep cleaning and freshening up. I’ve kept myself so busy that I haven’t really had time to settle into that funk that I tend to settle into after the holidays.

I think what I’ve been eating and cooking has also played into it too. Lately I’ve been finding myself cooking up a huge pot of soup or chili on Sunday or Monday, and having it for dinner and lunches throughout the week. When I think of soup or chili, I think of big bowls of comfort, especially during the cooler months. Once it’s cooked up, it can last for days as leftovers and right now, for me, that’s a really good thing.

When I make soup, it’s all about nutrition. I try to pack in as many vegetables, beans and sometimes lean protein as possible. I don’t like to feel gross after eating soup or chili, I like to feel good. This Two-Bean Turkey and Vegetable Chili makes me feel good. It truly hits the spot when you don’t have time to make lunch or you need a dinner that pulls a double duty. I enjoyed this chili as is for days, but my husband and kids loved it over whole wheat macaroni. However it’s eaten, I know you’ll enjoy it.

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Bush’s Two-Bean Turkey and Vegetable Chili

• Author: Aggie's Kitchen
• Category: Ground Turkey
• Method: Stove

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Ingredients

• 1 lb lean ground turkey
• 1 medium yellow onion, chopped
• 1 medium red onion, chopped
• 2 carrots, chopped
• 2 bell peppers (any color), chopped
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 2 tablespoons chili powder
• 1 teaspoon oregano
• big pinch salt and pepper, to taste
• 2 15 oz cans fire roasted diced tomatoes
• 1 can Bush’s Red Kidney Beans, drained
• 1 can Bush’s Pinto Beans, drained
• 3 cans of water (I use tomato cans to use all the leftover flavor)

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Instructions

1. In a large heavy bottomed soup pot, cook ground turkey and onion until browned. Add carrots, bell peppers and seasonings and cook for 5-8 minutes until veggies are softened. Add tomatoes, beans and water to pot. Bring to a slow boil. Turn down heat and let simmer for 20-25 minutes until chili starts to thicken. Taste for salt and pepper, most likely it will need salt. Adjust to taste.

**Stay tuned for the Bush’s Beans Winter Comfort Foods Virtual Recipe Exchange and Linkup hosted here and on Real Mom Kitchen on February 4th. You’ll have a chance to link up your favorite Winter Comfort Food recipes that include beans for a chance to win a pretty nice giveaway (that may or may not include a big and pretty heavy pot 😉 ). Get your recipes ready!!

(I am in a paid partnership with Bush’s Beans. All opinions are my own)

Linking to:

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Last weekend, my sweet boy turned 8 years old. So hard to believe how fast my baby is growing up. We celebrated his birthday with a morning of bowling fun with a few buddies, followed by watching the Gator game at home with our family. It was pretty much the most perfect day.

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I try to listen to my body when it comes to cravings. I have heard often enough that when your body is craving certain foods, it could mean that maybe it needs or is lacking a certain nutrient that is found in the food you are craving.

Or that could all be baloney and you’re really just hungry, obsessed with food, stubborn or all of the above. I choose all of the above (most of the time).

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I don’t know about you but it’s feeling a little like Christmas this weekend. It snuck up on me, but it’s definitely here. And we are excited!!!

Hello college football weekend!

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The post Feeling Dippy? Hot Black Bean Fiesta Dip (plus a few more dips to snack on while watching college football this weekend) appeared first on Aggie's Kitchen.

Macaroni Salad (Mayo-Free)

Is it beach weather where you live yet (or I guess depending on where you live I should ask pool, lake or picnic weather)? Is our weather finally on the same page across the country?

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Italian Herb Grilled Chicken

• Author: Aggie's Kitchen
• Category: Chicken
• Method: Grill
• Cuisine: Italian

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This Italian Herb Grilled Chicken recipe is a summer staple – pair it up with salad or pasta, or serve on it’s own. It’s delicious!

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Ingredients

• 1.5 lb chicken breast
• olive oil (enough to drizzle over both sides of chicken)

For the seasoning:

• 2 TB dried oregano
• 2 TB dried thyme
• 2 TB dried basil
• 2 TB garlic powder
• good pinches of kosher salt and fresh ground pepper

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Instructions

1. In a small bowl, combine oregano, thyme, basil, garlic, salt and pepper. Set aside how much you will use for chicken, save the rest in air tight container for future use.
2. Lay chicken breasts on baking sheet or plate. Sprinkle both sides of chicken with seasoning and rub. Drizzle olive oil on both sides of chicken. Place on hot grill, over medium heat. Grill 5-7 minutes on each side or until done, when juices run clear.
3. Let chicken rest for 5 minutes before cutting.

 

 

 

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I have been intimidated by it for so long, yet it is one of our favorite foods so I would so love to be able to eat it more often without feeling guilty about getting take out all the time.

I recently found this recipe on Joelen’s Culinary Adventures. This blog is full of good stuff, there is so much to read and look through, I just love it!!

Joelen’s Mongolian Beef recipe is so easy to make…I had a lean sirloin steak in the freezer and sliced it up very thin. I served it with stir fried broccoli and snap peas and brown rice. This meal was perfect for a weeknight and made plenty for leftovers for lunch the next day.

Mongolian Beef

Ingredients:

• 2 bunches green onion, cut in 1 inch pieces
• 1 lb lean beef, sliced thin
• salt & pepper to taste
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 tablespoons cornstarch
• 1 onion, diced
• 3-4 cloves garlic, minced
• 1/4 cup oyster sauce
• 1/4 cup soy sauce

Directions:

1. Season sliced beef with salt, pepper, garlic powder and onion powder.
2. Sprinkle cornstarch over beef and toss to coat. Set aside.
3. In hot pan saute garlic and onion in cooking oil until softened.
4. Add meat and brown.
5. Add oyster sauce and soy sauce; stir to coat.
6. Just before serving, add green onions and toss.

Recipe from Joelen's Culinary Adventures

Follow AggiesKitchen on Instagram and show us what recipes you are making from the blog! Use the hashtag #aggieskitchen - I'd love to see what you are cooking up!

(for a printable version of this recipe click here)

If you have a favorite Asian recipe that you love to make, please share it with me! You can paste a link in the comments section or email it to me. Thanks!

Enjoy your day!

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On to dinner…tonight I made an alternative to the typical turkey burger. Really, this is nothing like a turkey burger. It actually reminded me of a huge meatball on a bun. It was delicious. To keep it moist and flavorful (since ground turkey is known for being pretty bland), I added sauteed vegetables to the meat mixture before making the patties. You get the added bonus of extra veggies, while keeping the meat seasoned perfectly. My husband loved it, and I think you will too.

Turkey Bolognese Burgers

Ingredients:

• 1.25 lean ground turkey (I used Jennie-O)
• 8oz (1 package) baby portabella mushrooms, chopped
• 1 large onion, chopped
• about 1 tsp garlic powder
• about 1 tsp dried oregano
• about 1 tsp dried basil
• 1/2 tsp of red pepper flakes (or more if you want a kick!)
• salt and pepper to taste
• 3 TB egg whites (or 1 egg, beaten)
• 1/4 cup Parmesan cheese
• tomato sauce, (homemade or jarred - I used Newman's Own Tomato Basil for sake of time)
• mozzarella cheese, shredded or sliced
• French Hamburger Buns or Prudy's Whole Wheat Hamburger Buns

Directions:

1. Turn broiler on.
2. In large hot non-stick skillet, add mushrooms, onions and seasonings to about 2 tsps of olive oil. Add salt and pepper to taste. Cook for about 10 minutes till vegetables are cooked down. Let cool to room temperature.
3. In a large bowl combine turkey, cooked vegetable mixture, egg whites and Parmesan. Mix gently but thoroughly. Add salt and pepper to taste. Form into 5 patties.
4. Place on broiler rack about 8 inches from heat. Cook for about 20 minutes until browned. Add tomato sauce liberally on each patty. Add mozzarella cheese over sauce and place back under broiler. Cook for about another 5-7 minutes or until cheese is bubbling.

Serve on Toasted Garlic Buns.

To make Toasted Garlic Buns – Drizzle a small amount of olive oil over both sides of buns. Sprinkle with garlic powder and oregano. Place under broiler for 2-3 minutes until lightly browned. Keep an eye on them!

(Shown here on Prudy’s Whole Wheat Hamburger Buns…)

Enjoy!

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