Photo and recipe credit Skinnytaste

White Bean Turkey Chili

I love this recipe because it is quick and it really tastes like you spent a lot of time making it! It is full of protein and really fills you up. You can ever puree some of the beans and add them to the soup if the amount of beans is overwhelming on their own. So yummy too!

Servings: 14 • Serving Size: 1 cup
Calories: 211.5 • Fat: 5.4 g • Protein: 22.5 g • Carb: 23.7 g • Fiber: 8.4 g
cooking spray
2 small onions, chopped
5 garlic cloves
2 tsp chili powder, to your taste
1 bay leaf
1/2 tbsp cumin
1/2 tbsp oregano
2 tsp red pepper flakes (to taste)
3 lbs 99% lean ground turkey
4 16 oz cans of cannellini beans, rinsed and drained
2 cups of fat free chicken broth
1/2 cup of fat free sour cream
salt and pepper to taste
Heat a large heavy bottomed pot over medium flame. When hot, spray oil. Add onions, garlic, saute about 5 min. Add meat and cook, breaking it up until white, about 5 minutes. Add salt, chili powder, cumin, oregano, red pepper flakes and cook for 2 minutes. Add beans, broth, cook uncovered about 10 minutes.

Lower heat and cover, simmer about 45 minutes mixing occasionally. Add sour cream and cook 5 more minutes. Adjust seasoning and salt to taste.

Top with chopped red onion, chopped fresh cilantro, light sour cream, jalapeños and reduced fat cheddar if desired.

Raw Pecan Sandies

Thanks to  Rhonda Malkmus for this  recipe
The melt in your mouth cookies that are good for you, too!

Ingredients

• • 2 cups ground pecans
• • 1 ¾ cups dried unsweetened coconut
• • 1 ¼ cup Medjool dates (pitted & soaked in just enough water to cover for 30 minutes, drain, and save soak water)
• • ¼ cup raw unfiltered honey or maple syrup
• • ¼ cup coconut butter
• • 1 tsp pure vanilla
• • 1 tsp almond extract (optional)
• • ½ tsp Celtic or Himalayan salt
• • 1 Tbsp flax seeds (ground)
• • 24 pecan halves

Directions
1. In a food processor with the “S” blade in place, grind pecans to a fine meal.
2. Add remaining ingredients (except flax seeds and pecan halves) including date soaking water and process until “dough” rolls into a ball.
3. Add ground flax seeds and blend again.
4. Removing one tablespoon at a time, roll into a ball and place onto a Teflex sheet.
5. Flatten with the back of a spoon. Press a pecan half into the flattened cookie.
6. Dehydrate at 107 degrees for 12-24 hours or they can be eaten raw.

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Thanks to Crystal for today’s recipe

Peanut Butter Chicken Nuggets,

Ingredients:

• 1 chicken breast, sliced
• 1/2 cup of creamy peanut butter
• 1/2 cup of milk
• 1 egg
• 1/2-1 cup of flour
• Salt
• Pepper
• 3 cups (more or less) of Rice Krispies, crunched

Step One:
Slice Chicken breast, pat dry with paper towel and set aside.

Step Two:
Wisp peanut butter, egg, milk and salt and pepper together until creamy smooth.

Step Three:
Place flour in a bag or dish, sprinkle with a small amount of salt and pepper (optional), mix. Dredge chicken in flour.

Step Four:
Dip floured chicken in peanut butter mixture and cover in Rice Krispies.

Step Five:
Butter the bottom of a baking pan and put chicken in it.

Step Six:
Bake in the oven at 350 degrees until cooked thoroughly. Turn halfway through.

I feel like these are healthier than other chicken nuggets because they are baked and not fried. Also you get an extra boost of protein from all the peanut butter!