Sooo… I have a confession to make. I’ve been holding back on posting some of my food ideas because I don’t think they are “good enough” for the new blog. “Good enough” is defined by me as having been made a few times, photographed in daylight, and made with minimal store-bought type of ingredients like pre-cooked chicken or instant rice.
I wanted to the new blog to be “perfect” and better than the original.
Then today it hit me. That is the exact opposite of why I started blogging in the first place! Back in the day, I’d post everything. It was about the idea, the story, my experience. It didn’t have to be polished and staged. It was raw, real and authentic.
The food blogs of today are fantastic. There are so many talented cooks and photographers out there and I got wrapped up in trying to compete instead of doing what I do best, sharing.
I’m over it. So I’m here today to share my story of how this Indian Spiced Beans with Chicken came to be ’cause it was pretty yummy!
The Husband took the boys out to eat. So when I unexpectedly came home from work early, I was on my own for dinner. Something I enjoy. Especially when I’m tracking macros. (Long story short, I joined a new CrossFit gym, and I’m all sorts of motivated in the training department.)
Anyway, I needed carbs and protein but was all out of fat, so the first thing that came to mind was beans. Then I remembered I had precooked turkey and some homemade chicken stock in the fridge I haven’t gotten around to freezing yet. For flavor, I went Indian spices because, well, I like Indian spices.
Here’s what I did. I hope it gives you some ideas which is what I love about blogging!
Indian Spiced Beans with Turkey
Yield 1 serving
A quick dinner idea using a can of beans and some pre-cooked chicken.
- 1 can of great northern beans drained and rinsed
- 1/2 cup chicken stock/broth
- 1/2 tsp turmeric
- 1/2 tsp curry
- 1/2 tsp garam masala
- 1/4 cardamom
- pinch of salt
- 4 oz cooked turkey breast cut into cubed
Cook the beans, broth, and spices in a small saucepan over medium-high heat. While they are cooking smash the beans with a fork a bit to help thicken the broth.
Let the beans and broth simmer for about 10 minutes and then add the chicken. Cook an additional minutes to bring the chicken up to temp.
- I used turkey because that's what I had, chicken would be just as good.
- I topped it with some leftover green onion I had from taco night and it made a great addition.
- I've listed this 1 serving because I ate it all for dinner tonight and it fit my macros almost perfectly. Divide it as you see fit. It's easily made into two servings especially if you add more of your protein choice.
Serving Size entire recipe
Amount Per Serving
% Daily Value
Total Fat 6 g
Total Carbohydrates 66 g
Dietary Fiber 16 g
Sugars 2 g
Protein 51 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.