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Super Bowl Ready Recipes

Healthy Instant Pot Turkey Chili


  • 1 1/2 Pounds Ground Turkey

  • 1 Can (15 ounces) Pinto beans, drained

  • 1 Can (15 ounces) Black beans, drained

1 Can (15 ounces) Fire Roasted diced tomatoes, drained

  • 1 Can (6 oounce) Tomato paste

  • 1 Small Red onion, chopped

  • 1/2 Red bell pepper, seeded and chopped

  • 1/2 Orange Bell Pepper, seeded and chopped

  • 1 Jalapeño, seeded and minced *optional

  • 2 Cups Chicken stock

  • 1 Tablespoon Dried oregano

  • 1 Teaspoon Ground cumin

  • 2 Teaspoons Kosher salt

  • 1 Teaspoon ground black pepper

  • 1 Teaspoon Smoked Paprika

  • 2 Tablespoons chili powder

  • 1 Tablespoon Worcestershire sauce

  • 1 Tablespoon Minced garlic

  • Sour Cream

  • Cilantro

  • Cheese, shredded


1. Turn your instant pot to sauté. Add the onions and peppers and cook until tender. Add the meat and cook until browned. Drain off any excess grease, we just tilt the pot and use a large spoon. Add all of the remaining ingredients stir to combine.

2. Turn the instant pot to chili and cook for 18-20 minutes*. Allow pressure to release for 10-15 minutes or quick release with the vent.

3. Serve with limes, sour cream, cheese

To freeze, cool the chili completely. Place in a large ziploc bag or FoodSaver, removing all air and freeze by laying flat for up to 2 months.



  • 1-½ cup Dark Chocolate Chips or melting chocolate (also candy melts works…but not quite as tasty.)

  • 12 whole Large Fresh Strawberries, With Stems, Washed And Dried

  • ¼ cups White Chocolate Chips

In a microwave safe coffee mug add the dark chocolate chips. I’ve found this to be the best vessel for strawberry dipping.

Microwave the chocolate on high for 30 seconds. Stir and repeat heating for additional 30 second increments until chocolate is melted.

Grab the strawberry by the leaves.

Dip strawberry into the chocolate and swirl it around carefully until it’s fully coated.

Hold the berry above the coffee mug for a few seconds to allow the excess chocolate to drip off.

Place the strawberry on a sheet of parchment paper to dry. Then push it forward slightly to avoid a pool of dried chocolate forming in the front of your berry. Repeat with the rest of the strawberries. Allow them to dry for about 15 minutes.

In a separate coffee mug (or really, any microwave safe bowl will work for this one), add the white chocolate. Microwave on high for 20 seconds and stir, and repeat for additional 20 second increments until melted. You have to be even more careful with white chocolate.

Pour the melted white chocolate into a piping bag*. Pipe on a stripe across the top and one at the bottom of your strawberries. Then pipe a line down the middle of the berry. Then pipe 5 or 6 lines across the middle line.

* Tips for piping: -Let the white chocolate cool a bit, but not harden, before piping. If it’s too hot, it’ll be really runny. -When piping the lines, double back a bit to avoid the “strings” of white chocolate from dripping down the sides.


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