Posts tagged Recipe

Ground Turkey, Corn and Black Bean Chili

I love chili any time of year, not just in the fall or winter. I think it is the perfect meal that is both satisfying and comforting and is also quick and easy to make. Ground turkey has less fat than ground beef which is in traditional chili and all of the vegetables in this chili will help keep you full and satisfied. Chili is also a great meal to make because you can easily sneak in those vegetables that your kids or husband are always pushing around on their plates.

This recipe is adapted from Six Sisters Stuff’s Black Bean Taco Soup


Ingredients:

1 pound of ground turkey

1 packet taco seasoning, or 3 tsp taco seasoning

1 14 oz can of corn

1 14 oz can of black beans, drained (or your favorite type of beans)

3 14 oz cans of diced tomatoes

1 14 oz can of stewed tomatoes

2 tbsp tomato paste

1 bell pepper, diced

3 tsp chili powder

1 tsp garlic powder

Freshly ground pepper, seasoned to taste

Brown ground turkey in a pan, drain excess grease. In a large pot, mix together all ingredients. Heat over medium heat for 25 minutes. Makes 10 servings.


This chili will make your day, and at only 4 Weight Watchers Points Plus per serving you can enjoy all of the flavor, with none of the guilt. Feel free to add your favorite vegetables, jalapenos to give it some kick, or top with sour cream and cheddar cheese to make it a chili all your own!

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Zucchini Mini Muffins – my first post!

Welcome to thesweethealthylife, a blog about healthy living with the occasional sweet to see you through! As a girl with a real sweet tooth, I am embarking on a journey to a healthier (and slimmer) me but there are those things that I just can’t live without! About once a week I am seized by the urge to bake,   inevitably I find myself in the kitchen baking up something delicious. My husband doesn’t share my sweet tooth; sure he will have a cookie or one mini muffin (who can have only one?) but he doesn’t crave sweets like I do. If I make cookies I have to lock them away somewhere where I won’t eat them all by the next morning.

This Zucchini Mini Muffin recipe is from my Betty Crocker cookbook which I just love and think it is a great basic cookbook. My mom has a Betty Crocker cookbook from the 1970’s which I used to bake from all the time in high school, so I love baking this recipe as it reminds me of all the great times I have had baking with her.

I love this time of year when you can find zucchini everywhere. I am so jealous of everyone who has a garden and can grow it themselves.  We live in an apartment in Plymouth, Minnesota so we don’t have room for a vegetable garden but hopefully sometime in the future!  I like to make this recipe because for one thing they are delicious, and they also won’t undo your whole day of healthy eating.  So instead of going for that stash of candy or goodies you’ve got hidden away grab 1 or 2 of these!  At 2 Weight Watchers Points Plus per muffin, they won’t make you feel too guilty about have a sweet treat.

Zucchini Mini Muffins! Delicious, trust me they taste way better than they look!

Ingredients:

3 Cups grated zucchini (about 2-3 medium)

1 2/3 Cups sugar

2/3 Cup canola oil

2 tsp vanilla

4 eggs

3 Cups all-purpose flour

2 tsp baking soda

1 tsp salt

2 tsp ground cinnamon

½ tsp ground cloves

½ tsp baking powder

Preheat oven to 350F.  Spray 2 mini muffin pans with Pam.  Stir together grated zucchini, sugar, canola oil, vanilla and eggs in a large bowl.  Sift together dry ingredients and stir into zucchini batter.  Pour batter into muffin pans.  Bake for 15 minutes or until golden brown and toothpick inserted in the middle comes out clean.  Let cool and enjoy!

This recipe could also be used to make 2 loaves of zucchini bread or regular sized muffins.  Or you could go crazy and make a combination of all 3!

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