{Tasty} Turkey Chili

This recipe feeds an army, or a family that eats like one....gotta love feeding boys! We have this meal at LEAST once every two weeks and sometimes once every week, we'll never be tired of it AND it's easy to throw together!

2lb. 8oz. ground turkey
1 Tbsp. olive oil
2 onion, chopped
10 garlic cloves, minced
1/4 c. flour
2 Tbsp chili powder
2 Tbsp tomato bouillon with chicken flavor (found on the Mexican food isle)
1 tsp. sea salt
1-15 oz. can low-sodium fat-free chicken broth
2-15 oz. cans diced tomatoes
2-15 oz. cans white kidney beans (a.k.a.: canellini beans) drained and rinsed

In a large nonstick skillet cook the turkey until done. Drain any extra fat and rinse in hot water. Add turkey to a large pot and add the oil, onion, and garlic. Cook until onion in soft and translucent; juices will remain in the bottom of the pot.

Meanwhile mix the flour, chili powder, bouillon and salt. Once the turkey/onion mix is cooked add the flour mix and stir until well combined, cook for about 30 seconds to 1 minute.

Add broth, tomatoes and kidney beans to skillet and simmer 15-20 minutes or until thickened to desired consistency.

Baked Egg Rolls

I just love egg rolls but as we all know they can really do a number on your weight loss success. Here is a modified version that I really enjoy and I hope you do too!

Egg Rolls:
2/3 cup chopped celery
2/3 cup chopped carrot
2 cups napa cabbage (Chinese)
1/2 tsp. vegetable oil
2/3 cup chopped onion
1/2 tsp. minced peeled fresh ginger
1 garlic clove, minced
1/2 lb. ground turkey breast (opt.)
1 1/2 Tbsp. low-sodium soy sauce
1/4 teaspoon black pepper
14 egg roll wrappers
1 large egg white Cooking spray

Preheat oven to 425 degrees.

To prepare egg rolls, combine celery and carrot in a food processor and pulse until finely chopped.

Combine celery mixture and cabbage and set aside.

Heat vegetable oil in a large nonstick skillet over medium-high heat. Add chopped onion, 1/2 tsp. ginger, and garlic; saute 2 minutes. Add turkey (if using) and cook 5 minutes, add the vegetable mixture and cook until crisp tender.

Place an egg roll on your work surface so that it looks like a diamond. Put 3 tablespoons of mixture on the bottom 1/3 corner of the egg roll wrapper. Fold the bottom corner up followed by the sides and roll the remaining way up being sure to moisten the top corner with egg white to keep it from coming undone. Repeat with remaining ingredients.

Lightly coat egg rolls with cooking spray, and place, seam side down on a baking sheet coated with cooking spray. Bake for about 18 minutes or until golden brown.

Makes 14 servings (serving size:1 roll). WW Points: 2; CALORIES 79 (29% from fat); FAT 2.5g (sat 0.4g, mono 0.9g, poly 1.1g); PROTEIN 5.7g; CARB 8g; FIBER 0.7g; CHOL 11mg; IRON 0.9mg; SODIUM 532mg; CALC 18mg