This quick turkey chili taco soup satisfies my soup cravings, takes just 20 minutes to cook but it tastes like it was simmering for hours! Top it with your favorite chili toppings such as sour cream, cheese or whatever you like for a healthy meal that can be prepped for the week or frozen for another night.
Chicken, garam masala, cumin and curry spices are simmered with potatoes and coconut milk to give this dish an aromatic flavor you’ll really enjoy. Serve this over basmati rice for a complete meal (also great with naan or cauliflower rice to keep the carbs low).
This chicken Alfredo soup is absolutely loaded with flavor, making this rich and creamy version of an Italian classic so good it might even be better than the pasta.
Watch Chef Champion make this unique spin on an Italian classic on his latest episode of Chef Champion
1/4 cup sweet red onion
2 shallots
3 large cloves garlic
3/4 cup butter
3/4 cup all purpose flour
5 cups chicken broth
1 quart half and half cream
1 1/2 cups Parmesan cheese
2 cups Chardonnay
1/4 cup Portabella mushrooms
2 teaspoons creole seasoning
1 1/2 teaspoons nutmeg
Salt and pepper to taste
1/4 cup fresh basil
1/4 cup sweet red pepper
1 1/2 pounds chicken breast
3 tablespoons avocado oil
1/4 cup brandy of your choice
Using a small skillet on medium high heat add in the oil and allow to get warm. (About 30 seconds).
Add in the flour. Using a wire whisk, stir continuously for about 2 to 3 minutes to create a white roux. Set aside.
Using a medium size stock pot on medium high heat add the chicken broth and allow it to reduce by 1/3.
Add in the half-and–half cream and half of the roux. Allow cooking until the stock starts a nice simmer (about 5 minutes).
Stir in the nutmeg, seasoning, and a little salt and pepper.
In a medium size skillet heat the Avocado Oil on high heat until nice and hot. (About 1 minute).
Season the chicken with on both sides and gently place the chicken in the hot oil. Allow searing on both sides about 3 to 4 minutes or until you have a nice caramelize color on both sides and the chicken is cooked through.
Transfer the chicken to a cutting board to cool. When cool, dice chicken into small pieces.
Using the same skillet, add in the onions, Shitake mushrooms, shallots, and garlic and sauté for about 1 minute on a high heat.
Add in the brandy and flambé.
Add in the wine and allow reducing by half.
Add the reduced liquid to the cream stock and turn the stove on medium heat.
Stir in the Parmesan cheese and mix well. Cook for about 5 to 10 minutes to see how thick the soup is.
Garnish: Mix diced sun-dried tomatoes with the fresh basil and top each soup of in the center with a little of the mixture. You can also sprinkle a little Parmesan cheese over each bowl if you have some left over and love cheese.
Peaches are in season and here's a great way to cook and serve something a bit out of the ordinary. We recently saw this dish at a food festival, where they were roasting the peaches on the spot and serving them with a big dollop of honey--so we came home and made our own version!
You can adjust this recipe to your own tastes, and can eliminate the wine--just use a teaspoon of vanilla extract and a little water.
Two ripe peaches, peeled
1/2 cup brown sugar
1/4 cup white wine
1/2 teaspoon cinnamon
walnuts, chopped
ice cream or whipped topping
Preheat oven to 350 degrees.
Slice the peeled peaches in half and place flat side down in a baking dish.
Sprinkle brown sugar over the top.
Add white wine (no need to stir).
Sprinkle peaches with cinnamon.
Sprinkle walnuts over the top.
Bake for 25-30 minutes at 350 degrees.
Serve with ice cream or whipped topping.
Skinnytaste Dinner Plan (Week 42). With the onset of fall comes cooler days, apple picking, crock pot meals and football! If your house is a football house make sure you check out the Party Apps link to see great, healthy recipes for all the big games!
Pictured below is The Skinnytaste Meal Planner where I plan my dinners for the week (you can of course use any meal planner). Meal planning is a great way to get organized before heading to the supermarket to get ready for the week! My breakfast is usually something quick like eggs with fruit, a smoothie or avocado toast. We’re a family of four, so if a recipe serves more, it’s either packed up for everyone’s lunch or eaten the next day as leftovers. If you would like to see some of the previous week’s dinner plans, click here.
When it comes to food trends, it seems everyone is looking for the next “local.” For a number of years now, we’ve been all about the idea of local food—items created in our own hometown, sold at area farmers markets, and identified on menus with familiar names of local businesses
The nature of geography being what it is, “local” has had a lot of leeway in meaning, stretching into regional and even “tourist local.” You know how it works—you visit an area and pick up a local jam, or try the locally made ice cream, and you are hooked.
That’s why it’s easy to see how regional flavors are becoming the new “local,” as people go beyond geographical boundaries and find foods that are produced at someone’s local farm or someone’s local small business. Even more, people are beginning to identify local food with the heritage behind it. Fresh, yes, but also tied to something personally meaningful.
The rise of personal culture means consumers are exploring heritage and history that they may have no ties to—other than their interests. This changes the traditional belief that specific authentic foods define an ethnic identity. Instead, cultural authenticity is abstract and personal. For example:
The byproduct is that “ethnic” is losing ground as more foods become ethnic-inspired rather than culturally inspired—now, consumers are looking for ethnic with a purpose, and it needs to be personal, flavorful, and yes, still local.
The future is that we will learn more about the stories and history of what we eat—regardless of whether or not it ties directly to our own DNA. We will seek out secondary cultural experiences that feel authentic and immersive, without breaking the bank or feeling too unapproachable.
Bottom line is that food has become a cultural gateway, leading consumers to an interest in cultures that they may otherwise not have been aware of. Watch for it to change the menu!
For busy families looking for delicious, healthy meals that will keep everyone’s stomachs full and happy, lentils are economic, easy to prepare and make enough for plenty of leftovers!
I’ve partnered with Canadian Lentils for #TheSimpleLentil campaign to show people just how versatile lentils are. Not just for soups, although my family goes wild over this Chicken and Lentil Soup recipe, we also love it served over rice. My aunt shared her family recipe with me, she always serves it over rice with hard boiled egg and bacon on top. If you want to keep it vegetarian you could serve it with a poached egg and avocado instead!
