Weekly Eats

This might become a regular thing I do. I cook a lot but don’t always have a new recipe to share. Also sometimes I forget to take pictures but I still like to talk about what I eat. Next week I may also include the smoothies I eat for breakfast. Depends on if I feel like it!!


Dinner: Grilled bone-in pork chops seasoned with salt and pepper. Served with roasted brussel sprouts and pine nut couscous.


cheesy tortilla and guac

Lunch: cheesy corn tortilla topped with guacamole and a few sliced black olives on the side

Dinner: Spinach Stuffed Shells…similar to my Manicotti recipe but with extra garlic instead of mushrooms and large shells instead manicotti…duh!


Lunch: Out at Kenji (sushi and miso soup)

Dinner: Secret Sauce Chili (with ground beef instead of turkey this time)


Lunch: leftovers

Dinner: Seared salmon, sauteed beet greens and quinoa (cooked with chicken stock – after cooking I tossed in some chopped walnuts and parm cheese, then drizzled with EVOO and a splash of red wine vinegar)


banana cake

Lunch: smashed avocado on toast, cantaloupe, a few tortilla chips and a slice of banana cake! Travis’ grandfather turned 96 and I made the cake for him. Yes 96!!


Dinner: veal picatta, roasted brussel sprouts (twice in one week because they’re in season and SO good!) and leftover quinoa


Lunch: Leftovers

Dinner: beet salad (arugula, goat cheese, walnuts, cucumber) and cornish game hen with whiskey, apricot and citrus glaze on top of grits. I modified this recipe to create an awesome masterpiece that I promise to post about soon.


Collards and fried eggs

Lunch: Collard greens with runny fried eggs. Um um um ummm!!

Dinner: We have plans to go to out to Heritage with friends later.

Secret Sauce Turkey Chili

diced onion and garlic and local ground turkey

I know this might sound silly but I do think this chili is worthy of the “secret sauce” title I gave it. I was browsing the cupboards and spotted the diced green chilies which I usually add to white chicken chili. When I opened the green chilies they reminded me of green salsa verde that was open in the fridge so I decided to add that too.

I think the heat of the chilies and the tang of the salsa verde made this chili unique annnnddddd…I think worthy of a chili cooking challenge or cook-off. Our neighborhood had a get-together around Christmas and they needed at least 10 people to bring chili. One person thought it would funny to buy a lot chili from Wendy’s, add it to a crockpot and call it theirs (they owned up to it later when a few people said it tasted like Wendy’s!). I’ll have to make this chili of our neighborhood has the same event this year!

Use good organic ingredients

If you win any awards with my chili recipe all I want in return is a comment on my blog thanking me! hahahaha!

Secret sauce turkey chili

Secret Sauce Turkey Chili

  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1.3 pounds ground turkey (preferably organic and local)
  • 28 ounce can diced fire-roasted tomatoes
  • 30 ounce can cannellini beans, drained
  • 15 ounce can black beans, drained
  • 2 tablespoons tomato paste
  • 1 cup salsa verde
  • 1 small can diced green chilies
  • 2 tablespoons chili powder
  • 1 1/2 tablespoons cumin
  • 1/2 teaspoon shallot salt (or onion salt)
  • 1/2 teaspoon cayenne pepper (or 1/4 teaspoon if you like it less spicy)
  • 1 1/2 cups vegetable broth


  • In a dutch oven add a little extra virgin olive oil, then the turkey, onions and garlic. Cook over medium heat stirring and breaking up the ground turkey until it is cooked through and the onions are tender.
  • Add the remaining ingredients and stir. Cook over med-low heat with the lid partially covering the top. Simmer for an hour and a half stirring as needed.
  • I like to top chili with a scoop of light sour cream and shredded sharp white cheddar cheese.

Mexican Chicken Chili

After a couple of lunches and 2 dinners of Christmas leftovers I decided to change it up and make chili. I had plenty of homemade stock from the turkey and of course leftover turkey meat so I substituted those for the typical shredded chicken and chicken stock. Results? Very tasty!! Homemade stock is always better than the boxed stuff (though I do love that too)

Chicken/turkey chili

This recipe is a variation of the recipe that my sister Zandria used to make. I have tried to make it a bit healthier and to all organic ingredients. It was called White Chicken Chili but I decided since it wasn’t very “white” that it needed a new name 🙂

Mexican Chicken Chili

Mexican Chicken Chili

  • 1 rotisserie chicken, meat shredded
  • 3 (15 oz.) cans organic great northern beans, drained and rinsed
  • 3 cups chicken stock
  • 1 (4.5 oz.) can green chiles
  • 1 (10 oz.) bag frozen organic white corn
  • 1 tablespoon (heaping) homemade taco seasoning
  • 1 container organic cream of celery soup
  • 1/2 cup light organic sour cream
  • Toppings: chopped green onion, chopped cilantro, shredded monterey jack cheese


  • Place all ingredients in a crock pot and cook on low for 2 1/2 or 3 hours stirring occasionally. You can also cook this in a dutch oven or soup pot. Bring it to a simmer and turn it down low and cook for about 45 minutes.
  • Add toppings to individual bowls for serving.

White Chicken Chili

When I asked Devin what he would like for his last-day-of-the-9th-grade-eve dinner he thought White Chicken Chili would be good. He also informed me that it better taste like his Aunt Zan’s. He went to visit her in Washington, DC for a few days last summer right before school started and she made this for him… he has been talking about it ever since. This recipe is very similar to the one she makes but the recipe she shared with me called for a can of cream of chicken soup and an envelope of prepared taco seasoning. Zandria has cut out gluten and a lot of sugars and processed foods from her diet since last making the version she sent me so I’m sure she would like to know about this latest, greatest recipe I found.

I cooked everything in my dutch oven.

Devin announced that the chili was very, very good and gave it a thumbs up.

White Chicken Chili

Adapted from Fearless Homemaker


  • 2 cans cannellini beans, drained
  • 1 can hominy, drained and rinsed
  • 1 large white onion, chopped
  • 4 chicken breasts
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 stick unsalted butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups chicken broth (I doubled the broth that her recipe called for because I like a soupier chili)
  • 2 cups half and half
  • 1 teaspoon hot sauce
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • kosher salt and freshly ground pepper to taste (her recipe called for white pepper but I didn’t have any)
  • 2 – 4 ounce cans of chopped, mild green chilies
  • 1 1/2 cups Monterey Jack cheese, grated
  • 1/4 cup fresh cilantro, chopped
  • sour cream, for serving


  • Start by dicing up the raw chicken breasts into the size chunks that you prefer. Heat a dutch oven to a medium heat and add the oil. When heated, add the chicken breasts chunks and salt and pepper to taste. Cook, stirring occasionally until done. Remove chicken and place in a medium bowl.
  • Add onions and garlic. Cook for about 8 minutes until soft. Add the butter and when it is melted sprinkle the flour over everything and stir constantly for 3-4 minutes. Slowly add in the chicken stock, then the half and half. Turn heat down to medium-low. Bring mixture to a simmer (watch the heat and stir frequently so that the pan doesn’t scorch). Add chicken, beans, chilies and spices. Cook for about 30 minutes with the lid on stirring occasionally. Right before serving stir in the shredded cheese. Serve with a dallop of sour cream if desired. Devin ate his with some crushed tortilla chips.