Game Day Goodies

Here are a few of our favorite Game Day Goodies.

Wendy’s Turkey Chili

• 1/2 large white onion, diced
• 3 cloves garlic, minced
• 2 Tablespoons olive oil
• 1 Tablespoon chili coffee spice*
• 1 Tablespoon cacao powder (optional)**
• 1 lb ground turkey
• 1.5 cups Rao’s Marinaria sauce***
• 2 cups chicken stock
• 1 can or box black beans or kidney beans
• 3 cups kale, chopped (I used frozen)
• salt to taste
• pepper to taste

Sauté onion in olive oil on low heat for about 6 minutes. Add garlic and chili spice for another minute. Turn heat to medium, add turkey and cook through – about 15 minutes. Add sauce and stock and simmer for 20-30 minutes. Add kale and black beans to heat through. Salt and pepper to taste. Serve over brown rice if desired.

*The chili coffee spice I used is from World Market – full of flavor! You can use your favorite chili spices here.

** Cacao added to a chili gives it a richer taste. 

*** When I made this recipe, I didn’t have any boxed or canned tomatoes so I grabbed the only jar I had. Use what you already have in your pantry.

Debbie’s Turkey Chili

• 1 Tablespoon coconut oil or ghee
• 1 lb ground turkey
• 13-15 oz cannelloni beans, drained and rinsed
• 13-15 oz diced tomatoes
• 2 cups chicken broth
• 1 medium onion, chopped
• 1 large clove of garlic, chopped
• 2 medium carrots, sliced
• 2 Tablespoons cumin
• 1 teaspoons coriander
• 2 teaspoons lime juice
• 1 Tablespoons chili powder
• 1 teaspoons maple sugar
• 1/2 t dried oregano
• Salt/pepper
• 2 teaspoons Better than Boullion

In a small bowl, mix together spices and sugar. Cook onions in oil until lightly caramelized. Add carrots and garlic. Cook for 5 mins until carrots are lightly cooked. Add turkey. Cook for 5-7 minutes. Add spices and lime juice stir until blended. Add tomatoes and broth and bouillon.  Bring to simmer.  Add beans. Simmer for 20 min.  Serve.

Dressed up Salsa

We love the quick simplicity of this recipe – grab your favorite salsa, a ripe avocado and go. We love leaving the avocado in chunks. NOTE: If you are serving one of the above chili recipes, we suggest leaving the beans out of this recipe…(wink…you are welcome!) Serve with your favorite crackers or chips.

• 1 can or box cannellini beans or black beans, drained and rinsed
• 1 ripe avocado, diced
• Juice of a lemon or lime
• 1 small jar of your favorite salsa

Blend the beans in a food processor or mash with a fork.
Add diced avocado.
Add the lemon or lime juice and mix together well.
Add the salsa.
Mix and serve.

Additional Notes: This tastes best at room temperature so if you make it ahead of time, let it sit out a couple hours before serving.  It keeps well for a couple of days.

Wendy’s Quick Fudge

• 2 cups chocolate chips or bar of choice*
• 1 cup nut butter of choice
• dash of salt

(UPDATE: I now use smoked sea salt sprinkled on top with  toasted and chopped pistachios – gives it just a bit of an upgrade.)

Melt chocolate in a double boiler. Mix in nut butter and salt. Pour into a parchment lined glass dish and freeze for 1 hour. Remove and cut into squares. Keep in the refrigerator until ready to serve.

*buy the best quality chocolate you can find. It’s worth it to buy organic and fair trade with a higher % cacao – you’ll reap all the glowing benefits of chocolate and hopefully feel more satisfied with a smaller portion. I recently learned that some of the finest chocolate comes from Venezuela and Costa Rica where they are shade-grown cocoa.

Fun fact: the fruit pods of the cacao tree look a bit like red or gold footballs and each pod contains 20-70 white beans the size and shape of an almond

NOTE: My favorite combo is dark chocolate and almond butter.