Ingredients

• 1 pound ground turkey breast (I use turkey breast because its lower in calorie and we are trying to lose weight, but feel free to use ground beef, pork or chicken or any combination of meats)
• 1/2 medium onion chopped
• 1 small green bell pepper chopped
• 1 can black beans (black beans are essential to this recipe, they have a wonderful texture and flavor)
• 1 can pinto beans (can also use kidney beans or white beans)
• 2 cans diced tomatoes
• 1 small can tomato sauce
• 1 packet chili seasoning mix ( My favorite is Carroll Shelby’s Original Texas Chili Kit but I also like  Brooks or Williams brands)
• 1 tbsp minced garlic
• 1/2 cup medium picante sauce
• 1 tbsp chili powder
• 1 tbsp kosher salt
• 1 tsp crushed red pepper flakes

Directions

1. Cook the meat until about half done

2. Add peppers and onions

3. Cook until peppers and onions start to become soft

4. Add one can of the diced tomatoes (with  juice)

5. Simmer for about 5 minutes

6. Place mixture in crock pot (or large pot) and add remaining ingredients

7. Stir well

8. Cook for 2-3 hours if using a crock pot or 1 hour if cooking on the stove top (you can cook this all day on low in a crock pot to have a nice dinner when you get home from work or sledding)

Serve straight up or with tortilla chips, cheddar cheese, sliced green onion or sour cream.

Nutritional Information (based on the ingredients and brands I use)

Servings: 8 (breakdown is per serving)

Calories: 213

Fat: 3 grams

Cholesterol: 26.5 mg

Sodium: 972 mg

Carbs: 24.5 grams

Sugars: 6 grams

Fiber: 8.75 grams

Protein: 19 grams

Ingredients

• 3 cups bread flour (I usually mix white and wheat half and half but use whatever you like, as long as its bread flour)
• 1 tbsp instant yeast
• 1 tbsp kosher salt
• 2 tbsp sugar
• 2 tbsp honey
• 1 tsp olive oil
• 1 1/2 cup warm water

Throw all of the dry ingredients in a bowl.

Mix in the water. It will look like a mess!

Coat a large bowl or other container with oil and throw the ugly dough in it, turning to coat.

Cover with plastic wrap and leave out in a warmish (room temperature) place for 12-24 hours.  You will see it start to rise in a couple hours but leave it alone!

Once the allotted time has passed (you’ve slept and gone to work and come home probably), turn the dough out onto a floured surface.  Turn the dough over on itself once or twice.  DO NOT KNEAD THE DOUGH!  All you are doing is bringing it together.

Now, you can either make one loaf using a dutch oven or cast iron skillet which will end up looking something like this

Or you can shape it and make loaves or rolls.  I was making baguettes this time, so I shaped it into two long logs.

Once its shaped you want to let it rest, covered with a tea towel  for about 30 minutes.  I didn’t leave this one rest long enough and I’ll show you in a minute what that does.

It will puff up a bit more as it rests.

Bake at 425-450 for approximately 2o minutes.  It does very well if you cover the pan in foil to hold in the steam, makes lighter, aerier bread.

Now, let me show you the difference  not letting it rest long enough and not covering it in foil makes.

Bread not rested well and not covered in foil

Well rested, “steamed” bread

See all the nice holes!  That’s good bread!  (and yes, that one is mine too, just a different batch from awhile back)

I made some yummy french bread pizza from my bread for dinner tonight!

Get the pdf of this recipe

Mostly Vegetable Lasagna

Makes 4 servings

Ingredients

• 1/2 large onion
• 1 tbsp minced garlic
• 1/2 cup portabello mushrooms chopped
• 2/3 cup yellow or red bell pepper strips
• 1 box frozen chopped spinach, thawed
• 1 tbsp butter
• 2/3 jar of low calorie marinara sauce
• 1 ounce prosciutto ham, chopped
• 5-6 no-boil lasagna noodles
• 1/2 container of low-fat ricotta cheese
• 1 ounce goat cheese
• 1/4 cup egg beaters
• salt
• pepper
• Italian spice mix
• 1/4 cup low fat shredded mozzarella

Directions

1. Saute vegetables in the butter until onions start to caramelize
2. Drain the spinach and squeeze as much of the water out as possible
3. Mix the ricotta, goat cheese and egg substitute in a bowl, add a bit of Italian spice mix
4. Add the garlic, salt and pepper to taste to the marinara sauce
5. In a small loaf pan, ladle enough marinara to cover the bottom of the pan
6. Place a lasagna noodle on top of the sauce
7. Spread a thin layer of the ricotta mixture on top of the noodle
8. sprinkle about 1/4 of the sauteed vegetables
9. add in the prosciutto
10. Add a thin layer of spinach
11. Ladle marinara over the layer
12. Repeat steps 6-11, 3 or 4 times (depending on how much ingredients you have), ending with a noodle on top. Layer marinara over the last noodle then top with the shredded mozzarella

Wrap the pan in plastic wrap and place in the refrigerator overnight.

Baking
When ready to bake, preheat oven to 375 degrees. Remove the plastic wrap and place aluminum foil over the pan, tenting it a bit so it does not stick to the cheese. Place the loaf pan on a middle rack and bake for 45 minutes. Remove the aluminum foil and bake for another 10-15 minutes.

Remove from oven and let sit 10 minutes before slicing and serving.

Serve with some nice garlic bread

Nutrition (approximate based on MY ingredients, yours may vary!)

Calories: 286
Calories from Fat: 134
Total Fat: 14.9g
Saturated Fat: 8.3g
Trans Fat: 0.0g
Cholesterol: 47mg
Sodium: 512mg
Total Carbohydrates: 22.5g
Dietary Fiber: 3.5g
Sugars: 6.3g
Protein: 16.7g