Here’s a tasty recipe my wife and I adapted last night. It’s cheap and relatively easy to make. It is also fairly modular in that it can fit into pretty much any meal plan. If you’re on a low-carb type plan, just add your favorite veggies to the side. We added spinach and (since we don’t mind a few whole-grain carbs) a package of Near East’s Roasted Pecan and Garlic Whole Grain Blend.

A couple notes here – 1) If you’re not so much into the vinegar taste, you could cut that with something sweet, like honey or maple syrup, or you could add a bit of your favorite stock; 2) At the end of simmering, you could also stir in a bit of flour to thicken the sauce. Try it for yourself and leave a comment below telling us how you liked it and if you did anything differently to adapt it to your tastes.

Ingredients

• 3 Boneless Skinless Chicken Breasts (about 1.25 lbs.), cut into halves
• 1 14.5-oz Can Diced Tomatoes
• 1/4 Cup Balsamic Vinegar
• 1/2 Cup Red Wine (we used a Copolla Shiraz)
• 3 Cloves Garlic, chopped
• 1/2 Medium Onion, cut into rings
• 1 Tbsp Olive Oil
• 2 Large Portabella Caps, cut into cubes
• 1 tsp Basil
• 1 tsp Oregano
• 1 tsp Rosemary
• 1/2 tsp Thyme
• Salt and Pepper to Taste

Directions

• Season Chicken Breasts with salt and pepper.
• Heat 1 Tbsp Olive Oil in large pot.
• Saute Onion, Garlic and Chicken Breast over med-hi heat until chicken is brown and onion is clear.
• Add Tomatoes, Mushrooms, Herbs, S & P, Wine, and Vinegar, bring to boil.
• Reduce heat to med-lo and simmer for about 30 minutes.

For a printable PDF version of this recipe, click here.

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Nothing’s better on a cold evening than chili. This is my version with turkey breast and half a beer. I like to serve it with a little grated cheese and whole grain crackers, though the cheese and crackers aren’t figured into the calorie count here. Enjoy!

Ingredients

• 1 28-oz Can and another 15.5-oz Can Diced Tomatoes
• 3 15.5-oz Cans Beans (use a couple different kinds if you like)
• 1.25 lbs Ground Turkey Breast
• 4 Cloves Garlic, chopped
• 1 Medium Onion
• 2 Tbsp Olive Oil
• 6 oz of Your Favorite Beer (mine’s Sierra Nevada Pale Ale)
• 1-1/2 Tbsp Chili Powder
• 2 tsp Cumin
• 1 tsp Red Pepper
• 2 Bay Leaves
• 1 Tbsp Ketchup (optional for a little added sweetness)
• Salt and Pepper to Taste

Directions

• Heat1 Tbsp Olive Oil in large pot.
• Mix 1/2 Tbsp Chili Powder, 1 tsp Cumin, and Salt and Pepper with Turkey and cook several minutes until done. Remove meat from pot.
• Mix 1/2 Tbsp Chili Powder, 1 tsp Cumin, Salt and Pepper, and Garlic with Onion and cook until Onion is translucent.
• Place Turkey back into pot, pour half of 12-oz beer into pot and bring to a boil.
• Cook for several minutes until about half of beer is reduced.
• Add Beans, Tomatoes, Bay Leaves, 1/2 Tbsp Chili Powder, 1 tsp Red Pepper, and Ketchup if desired.
• Bring to a boil, then let simmer on medium for at least 40 minutes.

For a printable PDF version of this recipe, click here.

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