I watched “Biggest Loser” for the first time last week, and saw Chef Curtis Stone cook up a hearty turkey and vegetable chili served over a baked potato, and topped with plain yogurt. The meal looked so good I had to try it. I've used plain yogurt in place of sour cream when baking loads of times, but I had never used it on a baked potato. I was skeptical at first; but I was also pleasantly surprised. I really couldn't tell the difference. My husband said he knew it was yogurt, but "only because I told" him. We all enjoyed a somewhat healthy, baby M approved dinner last night.
Turkey and Vegetable Chili
As seen on “Biggest Loser,” made by Chef Curtis Stone
4 baker potatoes
1 ½ tablespoons olive oil
1 large onion, diced
1 garlic clove, minced
1 small red chili, seeded and diced
½ teaspoon ground cumin (I omitted this)
1 large carrot, peeled and diced
1 large celery stalk, diced
1 small yellow bell pepper, seeded and diced
12 ounces 1% lean ground turkey
4 medium tomatoes, diced
8 ounces cooked white or black beans
4 cups baby spinach
Freshly ground pepper
¼ cup plain fat free yogurt
Micro cilantro, chopped chives or chopped cilantro for garnish
1. Scrub skins of potatoes, pierce to create steam holes, and cook in a 400 degree oven for 45 minutes.
2. Place a large sauté pan over medium high heat, then drizzle with oil.
3. Add the onion, garlic, and red chili, and sauté for 2 minutes, or until tender.
4. Add cumin (if using), carrot, celery, bell pepper, and sauté for 5-7 minutes.
5. Reduce heat to medium and add turkey; cook through.
6. Reduce heat to low, add tomatoes and beans; simmer covered for 15 minutes.
7. Remove lid from sauté pan, add spinach, cover and simmer 2 minutes, or until spinach is tender.
8. Slice baked potatoes in half lengthwise, put on a dinner plate. Spoon chili inside of the potato, sprinkle with freshly ground pepper, add plain yogurt and sprinkle chives on top. Serve with salad. Enjoy!
Printable version of Turkey and Vegetable Chili topped Potatoes
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