Easy One-Pot Mexican Rice {gluten-free}

I just love the flavors in this dish and so does my family! Beans and rice and crunchy corn are so tasty and the addition of seasoned ground turkey helps to bump up the protein and round this out for an entree! Pair it with a giant green salad for a delicious summer dinner. Click over to type2diabetes.com to see my recipe. Enjoy! ...click here for the recipe!

Tamale Pie with Turkey, Black Beans and Corn {Gluten Free}

I have been craving chili and cornbread lately but it doesn't really fit into our whole gluten free, dairy free, tomato free way of eating that we've adopted in recent months for my hubby's sensitive tum.  I used to make this killer chili cornbread casserole that is am.az.ing! If you're interested...make up my turkey chili recipe in an oven safe pot then mix up a box of cornbread mix and pour the cornbread batter all over the top of the chili. Put the whole thing in the oven for 15-20 minutes until the cornbread is set and golden brown then sprinkle with cheese and cilantro. Every scoop has some chili and some warm crusty cornbread.  Yummo.

Anyway, I digress. This post is an ode to my chili cornbread casserole and is quite tasty in it's own right. If you don't have a stovetop-to-oven-safe pot you can do the first step on the stove then transfer the mixture to a baking dish to finish in the oven. I hope you try it and enjoy this hearty, warm, one pot wonder perfect for fall.

Recipe: (serve 4-6)
Ingredients:
1 1/4 pounds lean ground turkey
2 cloves garlic, minced
1/2 red bell pepper, diced
1 (14oz) can cream style corn
1 (14oz) can black beans, drained and rinsed
1 teaspoon ground cumin
1 teaspoon ground chili powder
salt and pepper
Fresh cilantro, chopped for garnish
cheddar cheese, shredded for garnish (I cheesed up just half)
red onion, diced, for garnish

For the topping:
1 1/4 cups finely ground corn meal or polenta
3 cups low sodium chicken broth
1 tablespoon butter

Directions:
1. Preheat oven to 400'F. In a large oven safe pot over medium high heat, brown the ground turkey breaking it up as it cooks, about 5-7 minutes. Add the garlic and bell pepper to the turkey and saute another 2-3 minutes. Add in the creamed corn, black beans and spices and stir to combine. Season with 1/8 teaspoon each of salt and pepper, simmer over low heat while you prepare the cornmeal topping.

2. Bring chicken broth to a simmer and slowly add in the corn meal whisking constantly so it doesn't clump. Stir and mix for 3-4 minutes until the cornmeal thickens but is still pour-able. Add 1 tablespoon of butter and a pinch of salt and pepper and stir to combine.

3. Pour the cornmeal "batter" right on top of the turkey mixture and gently smooth with a spatula. *If you don't have an oven safe pot, transfer the turkey to a baking dish before topping with cornmeal. Bake in a 400'F oven for 10 minutes then turn the oven to BROIL, add cheese if you're using it and broil for 5 minutes more until cornmeal is set, golden brown and the cheese is melted. Remove from oven and let sit 5-10 minutes. Top with cilantro and diced red onion, enjoy.

...click here for the recipe!

Mushroom and Kale Quinoa with Chicken {Gluten Free}

Who doesn't love a simple supper?  This is an easy and delicious one pot meal for dinner tonight. Have you tried quinoa yet?  Quinoa is a nutritious, protein packed, gluten-free grain that we love and it's a great addition to this dish. You could also try millet or even a pasta such as couscous if you prefer.  Kale is a great fall veggie that really stands up well and offers a healthy punch of vitamins and minerals. I used Lacinato Kale also known as "dinosaur" kale, which is a fitting name as it looks a bit prehistoric.  Swiss Chard or spinach would be yummy also, just reduce the cook time a bit.  Go ahead, try a few new ingredients for dinner tonight. Enjoy!

Recipe: (serves 4)
Ingredients:
olive oil
4 boneless, skinless chicken breasts or about 8-10 boneless, skinless chicken tenders
salt and pepper
8 ounces Cremini mushrooms, sliced
2 garlic cloves, minced
1 slice bacon, chopped (optional)
1 cup uncooked quinoa
juice of 1/2 fresh lemon
2 cups low sodium chicken broth
1 teaspoon fresh thyme leaves, chopped, or you can use 1/2 teaspoon dried thyme
1 teaspoon fresh rosemary leaves, chopped, or 1/2 teaspoon dried rosemary or Italian Seasoning
1 bunch Lacinato Kale, stems removed, coarsely chopped (after washing kale try holding the stem end in one hand and running your fingers down the stalk removing the leaves from the stem as you go, this is a bit faster than trying the cut the stems out)

Directions:
1. Drizzle 1 teaspoon olive oil in a large pan over medium high heat. Season chicken lightly with salt and pepper cook, turning occasionally, for about 8-10 minutes until they have some nice color on them. Remove chicken to a plate and set aside.
2. Reduce the heat and to the same pan add the mushrooms and garlic and an additional drizzle of olive oil, saute 2-3 minutes. Add the bacon and continue sauteing until bacon is cooked and mushrooms are tender, about 5 minutes. Add dry quinoa to the pan to lightly toast for 1-2 minutes.
3. Add lemon juice, chicken broth, herbs and a pinch of salt and pepper. Add chicken pieces back to the pan, placing them down into the quinoa, bring to a gentle boil. Cover pan and reduce heat to maintain a simmer and cook for 15 minutes or until chicken is completely cooked through to an internal temperature of 165'F.
4. Add in the chopped kale with stems removed, stir gently. Cover and cook an additional 10 minutes until the kale is tender. Serve hot and enjoy! ...click here for the recipe!