Healthy Sunday Funday Recipes

October has arrived, and along with it, so has the crisp Autumn air! As much as Gold+Bee adores the summer months of warm sunny days and vibrant refreshments, we also embrace the cozy sweaters and comfort foods of the harvest season.

In celebrating the fall entertaining season, we wanted to share a scrumptious Fall menu sure to please a house-full of Sunday football guests! Shhhh, don't tell them, but it's pretty healthy too!

3-Bean Turkey Chili

2 lbs 93% fat free ground turkey

1 can of each: black, cannelini and red kidney beans - drained

2 cans of fire roasted crushed tomatoes

1/2 stick of salted butter

1 large red bell pepper diced

1 med green bell pepper diced

1 large wqhite onion diced

3 tablespoons crushed garlic (you can chop fresh garlic instead, I just prefer the convenience of the paste!)

1.5 cups corn (I used fresh off the cobb because I had it handy, but frozen works as well)

1/2 of a medium butternut squash - diced and boiled until tender

sea salt

black pepper

crushed red pepper flakes (1 tsp, but you can add more or less depending on the heat desired)

2 tsp paprika

4 tsp chili powder

2 tsp cumin

1 tsp nutmeg

few dashes of cinnamon

olive oil (to coat bottom of the pot)

 

 In a sautee pan, brown the turkey meat in a non-stick pan, using no oil or butter. If you don't have this, add a tsp of butter or olive oil to pan so it doesn't stick. Sprinkle a pinch of salt and pepper. Once cooked, set aside in a bowl. *Tip, brown 1 lb at a time, to brown quicker! Set aside cooked meat.

 

In the same sautee pan, add your corn with no oil or butter, and turn on high heat, the corn will start to roast quickly, so keep tossing it. Once it has a little char to the kernals, remove from the heat.

Over high heat, coat the bottom of your big chili pot with a couple tsps olive oil and 1/2 of the butter. Allow to melt together.

 

Add garlic and onions and stir. Once the onions are translucent, add the peppers. Cook about 2-3 minutes until the peppers and onions and garlic are fragrant. 

 

Add the turkey. Stir, and cook for 3 more minutes. Add the 2 cans of fire roasted tomatoes. Stir and cook for 3-5 minutes.  Add the beans, corn, squash and mix until even blend of all the

ingredients.  

 

Add the rest of the butter and the seasonings. Mix well, cover and turn down the heat to low. I allow it to cook for 2 hours or so, stirring occasionally. The longer it cooks, the better the flavors will be!

I normally serve over brown rice and top with sour cream and shredded cheddar cheese, but feel free to serve however you like!

 

 

Apple Berry Crumble

1 pint blueberries

1 pint strawberries (feel free to use raspberries instead)

5 med macoun apples

4 tablespoons butter
1/2 cup whole wheat flour
1/2 cup of brown sugar
grate of nutmeg
pinch of cinnamon
pinch of allspice
pinch of salt
(some people like a crust on the bottom, if this is the case, use any pie crust to line the dish and half bake before adding the fruit and crumble!)

Butter the bottom of pie dish

add peeled/cored/diced apples and stemmed berries (make sure to mix them well)

 

In a mixing bowl, add all of the crumble ingredients and mix roughly with your fingers, until it starts to look crumby.  Sprinkle on top of the fruit and place in 400 degree oven for about 15 minutes.  Then reduce the oven temperature to 375 and allow another 10 minutes to bake.

 

Remove and let cool a bit, then serve with a scoop of vanilla ice cream!

 

Enjoy and happy entertaining!

xoxo

Gold+Bee