Feast for a Fraction

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Cherry Chia Banana Smoothie

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Cherry Banana smoothie in glass cup with gray cloth napkin on white surface with title text "Cherry Chia Banana Smoothie"

When I think of a quick breakfast, I immediately go to smoothies. You literally dump all the ingredients in and mix it up. It’s also the perfect way to get kiddos to eat fruits and vegetables that they normally wouldn’t be willing to try. Insert this Cherry Chia Banana Smoothie. The fruit adds the perfect amount of sweetness without any added sugar, and the chia seeds add fiber and protein to keep you feeling full.

Ingredients

Frozen Cherries: The best option is to pit and freeze your own cherries when they are in season and ON SALE. You can find fresh cherries at their lowest price from June to August. Your next best option is to pick up a bag of frozen cherries. I recommend checking at your local Dollar Tree. This is my secret weapon for frozen fruit. What may cost $3-4 dollars at your usual grocery store is only $1.

Banana: If you’re like me, you have a stash of overripe bananas in your freezer at any given time. These work perfectly in smoothies. If not, you can use fresh bananas or pop one in the freezer for an hour before adding to the smoothie.

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Turkey and Sweet Potato Chili

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Turkey and Sweet Potato Chili blog graphic

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We may have finally turned the corner on all of this winter weather, but I still make chili on the weekly. It really is the easiest dish and it tastes even better as leftovers! I decided to gussy up my usual chili recipe by adding diced sweet potatoes. They add a really interesting sweetness that balances the smokiness of chili. And we can’t ignore that it is a great way to bulk up the recipe and stretch your food budget. Feel free to cut down on the ground turkey and add even more sweet potatoes and/or black beans if you like.

Freezer Meal Option

This dish also freezes beautifully. Just cool completely before transferring to freezer containers. I always make a double batch of this so that we can eat leftovers for a couple of days and throw a batch in the freezer for a quick dinner. This will be INSANELY helpful now that we’re officially in softball season.

Yield: 8 servings

Turkey and Sweet Potato Chili

Turkey and Sweet Potato Chili

Sweet potatoes add an interesting twist to this easy, smoky chili.

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Ingredients

  • 1 Tbsp. Oil
  • 16 oz package Ground Turkey (can use up to 20 oz)
  • 3 Tbsp. Chili Powder
  • 2 tsp. Ground Cumin
  • 1 tsp. Ground Coriander
  • 1 Tbsp. Onion Powder
  • 2 tsp. Garlic Powder
  • 2 tsp. Salt
  • 1 tsp. Pepper
  • 3 (15 oz) cans Fire-Roasted Diced Tomatoes (regular Diced can be used)
  • 1 (28 oz) can Crushed Tomatoes (or Tomato Sauce)
  • 4 cups Peeled, Diced Sweet Potato (approximately 2 lbs.)
  • 1 (15 oz) can Black Beans, drained and rinsed (optional)

Instructions

  1. Heat oil over medium high heat in a large pot.
  2. Brown the Ground Turkey, breaking up pieces.
  3. Add all Spices, Salt and Pepper.  Saute for 1 minute.
  4. Add Fire-Roasted Diced Tomatoes, Crushed Tomatoes, Sweet Potatoes and Black Beans (optional).
  5. Stir to combine and cover.  Reduce heat to Low and simmer for 30 minutes, or until the sweet potatoes are tender.
  6. Serve or allow to cool completely and package in freezer-safe container for storage in freezer for up to 3-6 months.  To reheat: Thaw in fridge overnight and heat in microwave or on stove until heated through.

Notes

Garnish with Avocado, Sour Cream or Shredded Cheese if desired.

To cook in Instant Pot: Brown the turkey using "Saute" setting.  Add all remaining ingredients and cook on High Pressure for 3 minutes.  Allow pressure to release naturally for 10 minutes, then release remaining pressure.

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Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 306Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 60mgSodium: 809mgCarbohydrates: 31gFiber: 7gSugar: 8gProtein: 19g
© Sarah
Cuisine: American / Category: Dinner

For another freezer friendly dinner recipe, check out my Mississippi Roast (without added butter!).

Perfect Instant Pot Brown Rice

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brown rice in bowl with utensils

Cooking brown rice doesn’t have to be a daunting, time-consuming task.  Instant Pot Brown Rice takes one-third of the time and it is completely hands off.  You simply add all the ingredients and let the pressure cooker do the work.

I like to cook a large batch of brown rice at a time.  Each batch gets split up for several meals and can be stored in the fridge for up to a week and in the freezer for up to three months.  To freeze rice, let it cool completely after cooking.  Then spread it in a thin layer on a cookie sheet lined with parchment or a baking liner and freeze.  Once frozen, you can transfer the rice to a freezer bag.  Freezing in a thin layer prevents it from freezing in a solid block.

Cooking your rice in advance can save you major time when you’re ready to cook dinner.  You can reheat refrigerated or frozen rice in a non-stick skillet or use the rice to bulk up your meals. 

My favorite thing to do with cooked rice is make skillet meals by adding a protein, some vegetables and some seasonings to kick it up.  Take two cups of cooked rice, add one cup of salsa and one drained and rinsed can of black beans.  Sauté it so the flavors can come together and top with cooked taco meat for a delicious Taco Bowl.

Perfect Instant Pot Brown Rice Recipe

Yield: 2 cups

Perfect Instant Pot Brown Rice

Perfect Instant Pot Brown Rice

Have perfect brown rice on the table in a fraction of the time by cooking it in the Instant Pot.

Prep Time 1 minute
Cook Time 15 minutes
Total Time 16 minutes

Ingredients

  • 1 cup Brown Rice
  • 1 1/4 cup Water
  • 1 tsp Salt

Instructions

  1. Place Rice, Water and Salt in the Instant Pot.  Stir to combine.
  2. Cook on High Pressure for 15 minutes.
  3. Let pressure release naturally for 5 minutes, then release pressure.
  4. Lightly stir with a rubber spatula to allow remaining moisture to evaporate

Notes

This recipe is a ratio.  It can be doubled, tripled or even halved based on how much rice you need with the same cook time.

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 55Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 585mgCarbohydrates: 11gFiber: 1gSugar: 0gProtein: 1g
© Sarah
Cuisine: N/A / Category: Sides

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