Southwest Turkey Stew with Cornbread
Prep Time: 5 minutes
Total Time: 20 minutes
Servings: 4
This Turkey stew captures the best of the Southwest.
Ingredients:
1 tbsp olive oil
2 onions, finely chopped
4 stalks celery, chopped
4 cloves garlic, minced
1 jalapeño pepper, seeded and minced (optional)
1 chipotle pepper in adobo sauce, minced
1 tbsp chili powder
1⁄2 tsp cracked black peppercorns
1 lb skinless boneless turkey breast, cut into 1⁄2" cubes
2 tbsp whole wheat flour
one can (14 Oz) no-salt-added diced tomatoes with juice
21⁄2 cups reduced-sodium chicken stock
2 cups sliced green beans
For the Cornbread
3⁄4 cup cornmeal
1⁄2 cup whole wheat flour
2 tsp baking powder
1⁄2 tsp fine sea salt
1 cup buttermilk
1 tbsp olive oil
1 tbsp olive oil
2 onions, finely chopped
4 stalks celery, chopped
4 cloves garlic, minced
1 jalapeño pepper, seeded and minced (optional)
1 chipotle pepper in adobo sauce, minced
1 tbsp chili powder
1⁄2 tsp cracked black peppercorns
1 lb skinless boneless turkey breast, cut into 1⁄2" cubes
2 tbsp whole wheat flour
one can (14 Oz) no-salt-added diced tomatoes with juice
21⁄2 cups reduced-sodium chicken stock
2 cups sliced green beans
For the Cornbread
3⁄4 cup cornmeal
1⁄2 cup whole wheat flour
2 tsp baking powder
1⁄2 tsp fine sea salt
1 cup buttermilk
1 tbsp olive oil
Directions:
Preheat the oven to 375.
Fill a 12 hole muffin pan with paper liners, then set aside. (or use a large 6 hole muffin pan with paper liners)
Whisk almond meal, eggs, baking soda, oil, milk and sugar free Erythritol sweetener until it forms a smooth batter.
Stir in coconut, then gently fold blueberries into the batter, taking care not to break them.
Spoon batter into each muffin liner, filling to 3⁄4 full.
Sprinkle sliced almonds on top.
Bake for 35 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Put muffins on a wire rack to cool. Enjoy!
Preheat the oven to 375.
Fill a 12 hole muffin pan with paper liners, then set aside. (or use a large 6 hole muffin pan with paper liners)
Whisk almond meal, eggs, baking soda, oil, milk and sugar free Erythritol sweetener until it forms a smooth batter.
Stir in coconut, then gently fold blueberries into the batter, taking care not to break them.
Spoon batter into each muffin liner, filling to 3⁄4 full.
Sprinkle sliced almonds on top.
Bake for 35 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Put muffins on a wire rack to cool. Enjoy!
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