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Welcome to Tweaked at Chez Jan de la Dayton....translated to 'tweaked at Jan's house in Dayton'! Sounds fancy, but it's not. If you choose to share a recipe, be kind and give me kudos for it. The pictures are NOT to be taken off this blog unless used in a direct link to this blog. Once upon a time I was a Weight Watchers leader....that chapter is closed. But I still like to eat and bake and don't like the weight that finds its way to me too easily. So I go find delicious-sounding recipes and tweak them. Some recipes, however, just don't turn out right if they're tweaked. I've not posted anything....so far.....that isn't WW friendly. That might change, and I'll warn you if I post something with 'scary' P+ values. For those who don't use substitutions, the ratio for Splenda granulated/sugar is 1:1 and the ratio for egg substitute/eggs is 1/4 cup of egg sub = 1 egg. NOTE: The Points Values on these recipes are OLD, so figure the new ones out on your own. I'm no longer with WW. Now.....let's have some fun in the kitchen!!!

Wednesday, February 1, 2012

Black Bean & Turkey Combo

Another rainy day which means more Kitchen Therapy!!! We had this for lunch/dinner today and what a great day for it! I started out searching for a recipe for turkey chili and couldn't find one that I liked, so I created this. Yup....for a change it's not a 'tweaked' recipe! It's a Chez Jan original! After I give you the recipe the way I made it, I'll give you My Spin which will explain the 'Combo' in the name.

BLACK BEAN & TURKEY COMBO
Makes 8 Servings
1 Serving = @ 1 Cup = 4 PointsPlus™



1 TBSP olive oil
1 onion, chopped (or 2 shallots, chopped)
2 garlic cloves, minced
2 carrots, thinly sliced
1 tsp chili powder
1/2 tsp ground cumin
3 cups fat-free/reduced sodium chicken broth
1 can (11 oz.) Mexican-style corn, drained
2 cans (15 oz. Each) black beans, rinsed & drained, divided
1/4 tsp fresh ground black pepper
1 can (15.4 oz.) can diced tomatoes
1 cup cooked boneless/skinless turkey breast, cut up into small bite-sized pieces

In a 3-quart saucepan, heat oil over medium heat. Cook onion, garlic and carrots for @5 minutes, stirring occasionally, until onion is softened. Add the chili powder and cumin; cook & stir for @2 minutes. Add the broth, 1 can of black beans, corn and black pepper. Bring to a boil.

In the meantime, in a blender or food processor or by hand, puree/mash together the diced tomatoes and the remaining can of black beans. Add to the pot along with the turkey.

Reduce heat and simmer @20 minutes or until the carrots are tender.

MY SPIN: Made this way (and pictured above), this recipe is more like a stew. If you wanted it to make it more like a soup, add another cup of chicken broth. To make it more like a chili, add another tsp chili powder and use 1/2 cup LESS of the chicken broth. TaDa: Combo! I was going to call it 'Sotewli'....a combo of soup, stew & chili. The only thing I will do differently the next time I make this, and I will make it again, is to add more carrots and garlic, but that's just a personal preference.

Enjoy!

Now for the 'legal mumbo-jumbo' to keep me out of court! *The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark.*

Later!
Loving Life(time)!
Jan
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