Tag Archives: one pot

Healthy Chili

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When I went to the grocery store last week, I got some mango and a jalapeno pepper with the thoughts of having grill fish tacos with mango salsa, but Mother Nature didn’t get the memo.  It start raining Saturday Morning and continued to rain straight through to Monday.  Now I know I could have made them inside on a grill pan, but seriously it was cold here and tropical fish just didn’t seem right.  So when I came home from church Sunday morning I decide to use up the jalapeno pepper in some chili and Sunday night these happened


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Chili cheese fries……. so good, but Monday I came to my senses and had a bowl of chili with a nice salad….. still good, but something about chili cheese fries just gets me and it probably will again soon!

The jalapeno really didn’t spice it up a lot(not that I wanted it real hot) so I add some adobe sauce and it’s still not super hot, but has a nice kick and the adobe sauce added a different flavor to it, plus I had some left over when I made this Chicken Skewers which are also very good.  So if Spring doesn’t want to come to your neighbor, print this out and you’ll feel warm while still getting ready for summer, and you can always pin it for later!

Healthy Chili

1 lb. ground turkey

1 bell pepper, chopped

1 onion, chopped

1 jalapeno pepper, chopped

2 15 oz. canned of Petite diced tomatoes

2 TBSP chili powder

1 – 2- TBSP adobe sauce

1 can kidney beans

1 can black beans

In a large skillet, add turkey, peppers and onion, salt and pepper, over medium heat, break up turkey and cook until turkey is cooked through and peppers and onion has soften.  The add tomatoes, chili powder, adobe sauce and beans, bring to a boil, then simmer at least 15 minutes or up to an hour. The longer it simmers the more the flavors will marry and the thicker it will become.


Healthy Salmon and Veggies Bake

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I love a one pot meal, but know what’s even better, a one pan bake that you don’t have to clean up from, because you line the pan with foil and toss it when it’s done!

This meal is super simple and you can change up the dressing you put on the veggies and salmon to customize how ever you want.  We went Asian with some ginger in the dressing, but if you don’t like ginger, don’t use it!  But it’s a nice healthy recipe that everyone loves, plus it’s fast and easy.


Start by making your dressing, I grated some ginger and garlic in a jar, then added, olive oil, lemon juice, salt & pepper. Then I diced my potatoes into bite size piece, poured a third of the dressing over them and bake at 400 for 30 minutes.

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(You should also roast some chicken breast for lunch for the rest of the week while you’re at it!)

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After 30 minutes, flip the potatoes, add the broccoli & salmon to the pan and drizzle with the rest of the dressing. Bake another 20 to 30 minutes until the salmon is done and the potatoes are soft. Dinner is served and no clean up!

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One Pan Salmon & Veggie Bake


3 medium potatoes, diced into bite size pieces

1 head of broccoli,trimmed from the stem

3 salmon filets

1 tsp. grated ginger

3 cloves of garlic, grated

6 TBSP. of olive oil

3 lemons, juiced

salt & pepper

Add ginger, garlic, olive oil, lemon juice, salt & pepper to a jar and shake well to combine.  On a foil lined sheet pan add potatoes, pour over 1/3 of the dressing and toss to combine.  In a preheated 400 degree oven, bake for 30 minutes, the add the broccoli & salmon, drizzle over the remaining dressing to the salmon and broccoli to the pan, bake another 15 – 20 minutes until everything is done.

Dinner’s done and no clean up!!!!

Shared on www.southernplate.com Meal Plan Monday

Shared on The Country Cook, Weekend Potluck Party #209