Sunday was a really wonderful day! I got a lot done around the house and spent time with my family. My parents came down for a little brunch action (Kaylin was more interested in Frank than the camera):
Kaylin and her Ami (my Mom looks MUCH too young to be a Grandma):
I also made a really yummy dinner! Based on this recipe, I made a chili using ground turkey, pineapple and chobani! It was sweet and spicy!! Both Josh and I really enjoyed it.
- 1/2 Tbsp canola oil
- 1/2 medium onion, chopped
- 1/2 clove garlic, minced
- 1/2 lb ground turkey
- 3/4 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/8 teaspoon cayenne pepper
- 1 tablespoon can chopped jalapenos (or ~ 1/2 fresh jalapeno, chopped)
- 1 15-oz can mixed beans
- 1/2 14.5-oz can low-sodium chicken broth
- 1/2 cup chopped pineapple
- 1/2 C (8 ounces) Plain 0% Chobani Greek yogurt
Heat oil in Dutch oven/larger pot. Add onion and sauté until translucent. Stir in garlic, ground turkey, cumin, oregano, and cayenne and cook, stirring regularly until turkey is cooked through (no longer pink).
Add jalapenos, beans and stock. Bring to a simmer, cover and cook 30 minutes. Uncover and stir in Chobani and pineapple. Serve! Top with more tortilla chips, cornbread, cheese or more Chobani if desired.
A great shortcut (especially if you won’t be using the jalapenos right away- they go bad so fast!):
Yum! Thanks Chobani for all of the yummy samples (disclaimer: I received the chobani used in this recipe for free)! Have you tried any of their new flavors yet?? We have them all in the fridge and I can’t wait to dive in (especially the Cinnamon Apple!!).
Post a Comment