s ST. LOUIS SLINGER ****
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s ST. LOUIS SLINGER ****
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Instructions *** 6-2-17 very good, easy as you can make it in stages, would make a great use for a breakfast if you had l/o chili! *** From: EatingWell Magazine, January/February 2016 This is a slimmed-down recipe makeover of the famous St. Louis breakfast hangover cure. The healthy turkey chili is sans beans, but feel free to add a can of rinsed beans during the last 20 minutes in Step 1 if you like. Next St. Louis Chili1 tablespoon extra-virgin olive oil 1 pound 93%-lean ground turkey 1 medium onion, chopped 1 clove garlic, minced1 28-ounce can no-salt-added crushed tomatoes (see Tip)1 cup water Aquafina Pure Water$2.99Thru 06/03 2 tablespoons chili powder1 teaspoon unsweetened cocoa powder1 teaspoon ground cumin¾ teaspoon salt ½ teaspoon ground pepperCrushed red pepper to tasteSlingers5 cups diced russet potatoes ( ½-inch; about 1½ pounds)1 tablespoon extra-virgin olive oil ½ teaspoon salt ½ teaspoon ground pepper4 slices bacon 4 large eggs 2 cups St. Louis Chili or your favorite chili, heated Preparation Active 1 h 30 m Ready In 1 h 30 m To prepare chili: Heat oil in a large pot over medium-high heat. Add turkey and cook, stirring often and breaking up with a spoon, until no longer pink, about 5 minutes. Stir in onion and cook, stirring often, for 3 minutes. Add garlic and continue cooking, stirring often, until the onion is tender, about 2 minutes more. Add tomatoes and their juice, water, chili powder, cocoa, cumin, ¾ teaspoon salt, pepper and crushed red pepper. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes. Keep warm over low heat while assembling the slingers. (Makes about 6 cups of chili; refrigerate leftovers for up to 5 days or freeze for up to 6 months.) To prepare Slingers: Meanwhile, preheat oven to 400°F. Rinse potatoes in cold water and thoroughly pat dry with a clean towel. Toss on a large baking sheet with oil, salt and pepper, then spread into a single layer. Roast until well-browned on the bottom, about 20 minutes. Stir and turn the potatoes; roast until brown and crispy, 10 to 15 minutes more. Meanwhile, cook bacon in a large nonstick skillet over medium heat until crispy; drain on a paper towel-lined plate. Wipe out the pan. When the potatoes are done, coat the skillet with cooking spray and place over medium heat. Crack eggs into the skillet. Reduce heat to medium-low and cook 5 to 7 minutes for a soft-set yolk. Divide the potatoes among 4 plates; top each portion with bacon, a fried egg and ½ cup of the chili. Make Ahead Tip: Refrigerate chili for up to 5 days or freeze for up to 6 months. It's hard to find crushed tomatoes that are labeled “low-sodium,” so compare nutrition panels among brands. For the best tomato flavor we use those with little or no added sodium (under 200 mg per ½ cup). Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use. Subscribe to the Magazine! Limited time 3-for-1 deal! Get a full year of EatingWell®, Cooking Light® and Shape® for just $10. Nutrition information Serving size: 1 cup potatoes, 1 slice bacon, 1 egg & ½ cup chili Per serving: 377 calories; 15 g fat(4 g sat); 4 g fiber; 40 g carbohydrates; 21 g protein; 52 mcg folate; 215 mg cholesterol; 4 g sugars; 0 g added sugars; 1,227 IU vitamin A; 15 mg vitamin C; 64 mg calcium; 5 mg iron; 692 mg sodium; 1,207 mg potassium Nutrition Bonus: Iron (28% daily value), Vitamin A (25% dv), Vitamin C (25% dv) Carbohydrate Servings: 2½ Exchanges: 2 starch, 1 vegetable, 1 lean meat, 1 medium-fat meat, 1½ fat This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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