Well, at least until last week, when I stumbled across a recipe that looked delicious, healthy and easy (despite the long list of ingredients). I made a few tweaks, paring down the ingredient list, and prepared it for a weekday supper and wow, was it ever good!
In fact, I ended up freezing half of it to enjoy later.
Turkey Quinoa Slow-Cooker Enchiladas
20 oz. ground turkey breast (99 percent fat-free)
1 1/2 cups quinoa, rinsed
1 15 oz. can black beans, rinsed1 15 oz. can diced fire-roasted tomatoes with green chiles
1 cup frozen yellow corn
1 medium onion, chopped
1 jalapeno, chopped
2 cloves garlic, minced
1 cup water
1 10-oz. can medium enchilada sauce
(optional: 2 tbsp. chili powder, 1 tbsp. cumin)
1 cup low-fat shredded Mexican cheese blend
Brown the ground turkey breast in a skillet on the stove (if you can’t find the 20-oz. package, a 1-lb package is just fine).
Place the browned turkey in a slow cooker and add the rest of the ingredients, up to but NOT including the cheese. If you have the spices on hand, they will add extra flavor but if you do not have them, no worries.
Mix the ingredients together in the slow cooker, cover and cook on high for about 3 hours. The liquid should be absorbed and the quinoa should be done.
Stir the ingredients again and taste — adjust the spices if you are using them. Add the 3/4 cup of the cheese and stir again. When the cheese has melted, sprinkle 1/4 cup on top. Serve.
Besides the fact that it’s hearty, yummy and nutritious, the other beautiful thing about this recipe is that it’s scalable — you can use it to make 6, 8, or 10 servings depending on how you divide it.
Here’s the nutrition info for 10 servings:
288 calories; 5 grams fat, 6 grams fiber, 37 grams carbohydrates, 25 grams protein
For 8 servings:
360 calories, 6 grams fat, 8 grams fiber, 45 grams carbs, 31 grams protein