fullsizerender-1

IT’S FINALLY OVER

My fellow Americans: this is election cycle is finally over. Thank God. We made it. And that’s all I’ll say about that because this is a health and wellness blog (okay, mostly food blog) and not a place for me to discuss politics.

With that said! I have been craving ~Mediterranean food for a while now: pitas, garlic and herbs, lemon, YUM! I know Mediterranean foods are typically warm-weather (read: summer) meals but this November has been unseasonably warm! Like, when was the last time Illinois had high-60 degree temps this late in the fall?! I can’t remember a time.

So here we are, post-election day eating Mediterranean-style food

fullsizerender-1

Print Recipe
Artichoke and Tomato-Basil Chicken
A quick and easy-to-make Mediterranean-style chicken dish!
Cuisine Greek
Prep Time 20 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Cuisine Greek
Prep Time 20 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Recipe Notes
  • Preheat oven to 375 degrees
  • Butter your baking dish (or PAM spray)
  • Season both sides of chicken breasts using Italian seasoning, salt, and pepper (to taste)
  • Pop in oven for 15 minutes
  • While chicken is baking, in a small bowl, mix together parmesan, tomato, basil, garlic, and artichoke
  • Remove chicken from oven, coat with mix from above
  • Lay mozzarella slices on top of mixture
  • Pop back in oven for 25-30 minutes
  • Broil for a few min for crispy cheese (I broiled mine a wee-bit too long)!!

...aaaaaand SERVE! You can get 6-7 servings by cutting the chicken breasts in half!

Share this Recipe
image1-1

Crockpot Turkey Chili

Hello & HAPPY MONDAY. I hope everyone had a relaxing weekend and you’re off to a good start this week. If not, I hope the week gets better for you!

I spent the whole weekend doing next-to-nothing. It was cold and rainy so I didn’t want to leave the house if I didn’t have to. Sunday afternoon cleared up a bit so Matt and I went to an early dinner down in Evanston and afterwards, I met up with my mom for a 90-minute (SO LONG) yoga class. It was quite the experience!

So with fall in full swing, my laziness when it comes to cooking came creeping back. Well, I think I’m always lazy. I have bursts of renewed energy when it comes to the kitchen but that doesn’t last too long; between grocery shopping, actually cooking, and then the clean-up, I don’t like to do anything too elaborate. And that is why I LOVE crockpot meals: perfect for any season and you can create wholesome, hearty meals with barely any preparation! Over the weekend, I threw together some of my favorite combinations for a healthy Crockpot Turkey Chili.

This version of chili is slightly healthier than most because it incorporates lean turkey meat and chopped vegetables. And best of all: leftovers for DAYS.

I am now off to Dunkin for a mid-day coffee! I promised myself that after a new post + several job applications that I could get one. Have a good Monday!

image1-1

Print Recipe
Crockpot Turkey Chili
A hearty turkey chili - perfect for cooler fall or winter evenings!
Prep Time 20 minutes
Cook Time 10 minutes
Passive Time 5+ hours
Servings
Ingredients
Prep Time 20 minutes
Cook Time 10 minutes
Passive Time 5+ hours
Servings
Ingredients
Instructions
  1. Brown turkey on stovetop then transfer over to your crockpot
  2. Add EVERYTHING + 1/2 of seasonings (not cheese, not avocado)
  3. Mix well
  4. Add rest of seasonings
  5. Cook on high for 2 hours, or low for 5-6. The longer, the better.
  6. Serve over rice with shredded cheese and avocado
Recipe Notes
  • Vegetarians/vegans: omit turkey completely (black beans would be a tasty addition), substitute vegetable broth in place of chicken stock
  • Spices heavily encouraged! Add whatever YOU think would be tasty
  • The longer you leave it in the crockpot, the better it turns out
Share this Recipe