1 green bell pepper
1 red bell pepper
1 large Spanish onion
4 stalks of celery
2 cloves of garlic
1 half tablespoon of cumin
1 tablespoon of salt
1 tablespoon of pepper
3 tablespoons chili powder
2 cans of crushed tomatoes
2 seeded habanero peppers (use a milder pepper if you don’t like spice)
1 Can Chickpeas Website design By BotEap.comBrown ground turkey in skillet over medium heat, crumbling in skillet for best overall color; don’t overcook your protein, you want to contain the natural juices, rather than lose them entirely. Now you can drain any excess oil that has come out of the ground and put the meat in your slow cooker. Cut the onions, bell peppers, and celery stalks into equal-sized pieces instead of small pieces that will get lost in the food, and place them in the pot along with the cumin, chili powder, salt, and pepper . Rinse the chickpeas before placing them in the pot along with the tomatoes, which can have juice added and all. The garlic can be peeled and thinly sliced or crushed, and the habaneros, if you decide to use them, should be very finely diced. In a slow cooker, use low heat for 5 hours or high for 4, and enjoy. This should serve 6-8 people depending on portion size. Website design By BotEap.comLose the Bun: Lean Ground Beef and Turkey Dish Website design By BotEap.comAnother way to lose excess calories at meals is to cut out non-essential simple carbohydrates. Although you should keep complex carbohydrates in your meals, you can swap out barbecue staples like buns with a different container. Website design By BotEap.comHalf a pound of lean ground beef
Half a pound of ground turkey
1 teaspoon salt
1 teaspoon of pepper
1 pinch of cayenne
1 small onion
1 cup of quinoa
2 cups of water
1 slice of lemon
1 tomato
1 head of iceberg lettuce Website design By BotEap.comPeel and dice the onion small, then mix the lean beef and ground turkey in a bowl. Add salt, pepper, cayenne and onion until well blended and pat the contents of the bowl. The thickness is up to you, but remember that the thicker the burger, the longer it will take to cook in the middle and raw ground turkey is a serious no-no. Place them in the fridge and turn on the barbecue to heat up while you start on your garnish. Add the quinoa and water to a pot, cover and bring to a boil, reduce and simmer for 20 minutes; when the quinoa is about half full, place the patties on the grill. While everything is heating up, you can cool things down by preparing lettuce and tomato. The lettuce leaves should be left as whole as possible, while the tomato can be cut into slices; place one lettuce leaf per burger on each plate. When the quinoa is ready it should be tender and transparent, squeeze a little lemon and serve. Burgers on lettuce leaves topped with tomato can be served with a dollop of sauce instead of the usual toppings.