Daily Meow Meow

Reviving an “All in the Family” tradition, here’s what I ate today…

Breakfast: Eggs + Nectarine

Lunch: Parfait (Vanilla Chobani + blueberries + cherries + strawberries + GF oats)

Snack: Celery + GF Peanut Butter

Dinner: Shelly’s Slow Cooker Spicy Turkey Chili (see recipe below) + Low-Sodium Fritos

Snack: Bluebell Lime Fruit Bar

Shelly’s Slow Cooker Spicy Turkey Chili

  • 1 pound ground turkey (browned)
  • 1/2 small onion (diced)
  • 2 cloves garlic (minced)
  • 2 (10.75 ounce) cans tomato puree
  • 1 (15 ounce) can kidney beans (drained)
  • 1 (15 ounce) can pinto beans (drained)
  • 1 (15 ounce) can cannellini beans (drained)
  • 2 cups water
  • 1 T. Chili powder
  • 1 t. cumin
  • 1/2 t. parsley
  • 1 t. salt
  • 3/4 t. oregano
  • 1 t. cayenne
  • Salt & pepper (if desired)

Place all items in a slow cooker and cook on low for 8 hours.  Serve with green onions and cheese, if desired. Enjoy!

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