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Wednesday, 8 August 2012

Mom on the Run

Mom on the Run

Recipe Review: Eating Well’s Frito Pie

Posted: 07 Aug 2012 07:56 PM PDT

I am a food magazine junkie. The summer allows me to catch up with all the magazines I had neglected all spring. When I am not helping my youngest catch fish…

catching fish

I am scouring my magazines for new recipes for the fall. One magazine that I enjoy reading is the Eating Well Magazine: Where Good Taste Meets Go Health. I can usually find at least 8-10 recipes in every issue that I want to try. If you have never experienced Eating Well I encourage you to if you like simple healthy family friendly recipes. Here is one that I found in the January/February issue (That is how behind I am) that my kids loved. It also incorporated another way for me to use my zucchini. I know I am not the only one looking for ways to use up the green giant. I did modify the recipe a bit to meet the family needs (I have a sensitivity to kidney beans) but it did not change the kid friendliness of this dish. I also cheated buy using store bought Fritos as I knew my children would appreciated a true ode to Frito Pie.

Firehouse Frito Pie

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Eating Well Jan/Feb 2012

Ingredients
  • 1 tablespoon canola oil (I used olive oil)
  • 1 large onion, chopped
  • 1 pound 93%-lean ground turkey (Ground Sirlion)
  • 1/2 cup mild chili powder
  • 1 teaspoon ground cumin
  • 1 large zucchini, shredded (about 2 cups)
  • 1 28-ounce can diced tomatoes
  • 1 cup reduced-sodium beef broth or chicken broth
  • 16 5- to 6-inch corn tortillas (Fritos)
  • Cooking spray, preferably canola oil (Omitted)
  • 2 15-ounce cans red kidney beans, rinsed, divided  (Black Beans)
  • 2 cups shredded Colby-Jack cheese or sharp Cheddar cheese

Omitted

  • 1 medium tomato, diced
  • 2 cups shredded romaine lettuce
  • 1 bunch scallions, sliced
  • Pickled jalapeños (for garnish)
    • Preparation:

    DSC02539

    Heat oil in a Dutch oven over medium heat. Add onion and turkey; cook, stirring and breaking up with a spoon, until the turkey is no longer pink, about 5 minutes. DSC02544Add chili powder and cumin; cook, stirring, for 1 minute. Add zucchini, tomatoes and broth and bring to a simmer. Partially cover and cook, stirring occasionally and maintaining a simmer, for 30 minutes.

    DSC02550

Mash 1 cup beans in a bowl. After the chili has simmered for 30 minutes, stir in the mashed beans and whole beans. Cook until the beans are heated through, about 3 minutes more.

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To serve, place about 3/4 cup tortilla strips in each of 8 shallow bowls. Ladle about 1 1/4 cups chili on top. Garnish with cheese, tomato, lettuce, scallions and pickled jalapeños (if desired).

    Tips & Notes

    Make Ahead Tip: Cover and refrigerate the chili (Steps 2 & 4) for up to 2 days.

    Nutrition

    Per serving: 447 calories; 17 g fat ( 7 g sat , 4 g mono ); 58 mg cholesterol; 49 g carbohydrates; 0 g added sugars; 29 g protein; 13 g fiber; 735 mg sodium; 1067 mg potassium.

    Nutrition Bonus: Vitamin A (82% daily value), Vitamin C (40% dv), Calcium (37% dv), Iron (33% dv), Potassium (31% dv), Magnesium (27% dv), Folate (23% dv), Zinc (18% dv)

    What is your favorite foodie magazine? Do you still like getting magazines in the mail?

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at 01:18

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