A few recipes

The meals continue to provide some yummy nutrients. Yesterday for lunch we had a cheeseburger! And dinner was Cincinnati Chili. The cheeseburger was a high quality meat with one slice of cheddar. The bottom bun was a 1/2 wholegrain english muffin.  It tasted just like a bun. No top.

Sirloin Burger – Serves 6

22 oz organic, grass fed, ground sirloin, raw

½ cup minced Spanish onion

1 tsp chipotle base

6 tbsp Worcestershire

sea salt & course ground pepper, to taste

6 slices English muffin

3 oz cheddar cheese

3 oz red onion, caramelized

6 slices tomatoes

6 pieces green leaf lettuce

6 each pickle spears

Sauté Spanish onion, mix it with meat, chipotle, Worcestershire, salt and pepper. Caramelize the red onion. Cook the burger on flat top or on the grill. Toast the English muffin and top with the burger then the caramelized onions, lettuce and tomato. Serve with ketchup and pickle on the side.

Nutrient info per serving: 433 calories, 23g fat, 31g carbohydrate, 26g protein, 3g fiber

Gluten Free:                  SUB gluten free English muffin

Vegetarian:                  NO beef, SUB veggie burger; Cheese OK

Vegan:                                    NO beef, SUB veggie burger; NO cheese, SUB Daiya Cheese

The chili was great. Here is the recipe. You could skip the quinoa if you wanted. Fat camp served it as a dollop of quinoa on top after the chili was dished.

Turkey Cincinnati Chili with Quinoa Pasta– Serves 6 (serving size 1 cup over ½ cup pasta)

30 oz lean ground turkey

¾ cup Spanish onion, chopped

2 cloves garlic, minced

2 ¼ Tbsp chili powder

1 tsp chipotle, canned to taste

⅛ tsp ground allspice

⅛ tsp ground cloves

1 ¼ tsp ground cinnamon

2 Tbsp cocoa powder

¾ Tbsp paprika

1 ½ Tbsp Worcestershire sauce

1 Tbsp chocolate chips, unsweetened

1 bay leaf

12 fl oz low-sodium un-chicken broth

1 ½ cups tomato sauce

2 ¼ tsp red wine vinegar

3 oz cheddar cheese, shredded

6 oz gluten free quinoa pasta, dry

Put the meat and onions in a stock pot or large deep pan, and cook for 5 minutes, then add about 2 cups of broth and mix and chop with a spatula until ground turkey is well broken down. Then add the rest of the ingredients and simmer for 45-60 minutes. While the chili is simmering cook your pasta till al dente.

Nutrient info per serving: 429 calories, 19g fat, 35g carbohydrate, 36g protein, 7g fiber

I don't like Sloppy Joes, but these were good.

Turkey Sloppy Joes – Serves 6

1 cup low sodium un-chicken broth

24 oz lean ground turkey breast, raw

2 cloves minced peeled garlic

1 cup diced green bell pepper

½ cup diced Spanish onion

½ cup diced canned chilies

1 ¼ cups tomato sauce, low sodium

½ cup sweet chili sauce

1 ⅔ tbsp Worcestershire sauce

6 slices whole grain gluten free bread

In sauce pot brown the turkey. Then add the onions, peppers and garlic and cook till veggies are soft, add Worcestershire sauce, the broth, chili sauce, chilies and tomato sauce. Simmer for 1 hour. Adjust seasoning if needed. Serve 1 cup portion on whole grain gluten free bread.

Nutrient info per serving: 372 calories, 13g fat, 33g carbohydrate, 26g protein, 2g fiber

Gluten Free

Vegetarian:                  NO turkey, SUB egg salad plate

Vegan:                                    NO turkey, SUB veggie burger plate with vegan bread