One Pot Healthy Turkey Chili Mac

One Pot Healthy Turkey Chili Mac | Boys Ahoy

It’s Thanksgiving week! The boys have the whole week off from school so we’re in Arizona spending the holiday with my brother and his family. I haven’t cooked a lick of Thanksgiving food this year. Not even a real pie (these mini pies don’t really count, even though they are cute + fun!)

Soooo, sorry I didn’t bring you anything new for ya. But if you’re looking for a few of my favorites you should definitely make these maple whipped sweet potatoes, this pumpkin cream pudding pie, or these coconut cream pie bars.

I do have a healthy, hearty dinner for you though. For any night this week you just don’t know what to make, or don’t want to eat Thanksgiving leftovers. 

One Pot Healthy Turkey Chili Mac | Boys Ahoy

Seriously hearty, healthy delicous turkey chili mac.  Full of ground turkey, bell pepper, tomato, kidney beans, and whole wheat macaroni noodles. 

Topped with all the cheese your heart can handle! Made in one pot and ready in thirty minutes! 

One Pot Healthy Turkey Chili Mac | Boys Ahoy   

One Pot Healthy Turkey Chili Mac
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  1. 1 lb turkey burger
  2. 1 bell pepper, seeded and diced
  3. 1/2 onion, diced
  4. 1 clove garlic, minced
  5. 1 (14 oz) can diced tomatoes
  6. 1 (14 oz) can kidney beans
  7. 32 oz jar Pasta sauce
  8. 6 cup beef or chicken broth
  9. 1 cup whole wheat elbow pasta, uncooked
  10. salt and pepper to taste
  11. 1 1/2 tbsp chili powder
  12. 1 tbsp extra virgin olive oil
  13. shredded cheese for topping
  1. In a large soup pot, cook the ground turkey over medium-high heat (seasoning with salt and pepper) until cooked through. Drain, place turkey in a separate bowl and set aside.
  2. In the same pot, add 1 tbs extra virgin olive oil and add diced red pepper, diced onion, and minced garlic to the pot. Saute over medium heat until onions are transluscent and peppers tender.
  3. Add cooked ground turkey, diced tomatoes, pasta sauce, broth, and macaroni noodles.
  4. Bring to a boil, then reduce heat to medium-low to simmer. Let simmer for 15-20 minutes or until the noodles tender and chili is thick.
  5. Garnish with cheese and serve.
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Adobo Grilled Steak Salad in Tortilla Bowls

Grilled Addobo Steak Salad

This post is brought to you in partnership with Mazola® Corn Oil.  All opinions are my own.

Brett and I never get sick of eating Mexican food, or salads, and we particularly love salads with Mexican flare. This Adobo Grilled Steak Salad is one we will eat over and over again. It has great flavor and some kick!

We eat a lot of chicken and ground beef, so it felt good to splurge with steak on this salad. You must too! 

Adobo Grilled Steak Salad in Tortilla Bowls

The steaks are simply seasoned with adobo seasoning. Then a spicy pinto bean mix is cooked to top the salad, too.

Start by sautéing some onions and garlic in Mazola® Corn Oil , then add diced tomatoes, chipotle peppers, adobo sauce and pinto beans. This is where the salad gets its kick!

Grilled Addobo Steak Salad

I’ve started using more Mazola corn oil in my cooking because it has more cholesterol-blocking plant sterols than olive oil. A recent study published in the Journal of Clinical Lipidology found that corn oil even helps lower cholesterol more than extra virgin olive oil.

Plus, it has a high smoke point so it’s a great all-purpose cooking oil. And it has a neutral flavor, which I love. To find out more about the benefits of cooking with corn oil, visit

Adobo Grilled Steak Salad in Tortilla Bowls

Serve this salad in a whole wheat tortilla bowl {super easy to make} and it’s a perfect meal! 

Grilled Addobo Steak Salad

Adobo Grilled Steak Salad in Tortilla Bowls
Serves 4
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  1. 2 whole 1-inch rib-eye steaks, extra fat trimmed
  2. 1 tbsp Delicioso Adobo Seasoning
  3. Cooking Spray
  1. 4 whole wheat or multi-grain tortillas
  2. 2 tbsp Mazola Corn Oil
  3. 1/2 medium onion, chopped
  4. 4 cloves of garlic, minced
  5. 3 medium tomatoes, cored, seeded and chopped
  6. 1/2 cup water
  7. 2 chipoltle chiles in adobo, chopped, plus 2 tbsp adobo sauce
  8. 1 (15 oz) can pinto beans, drained and rinsed
  9. 5 cups baby spinach or mixed mesclun greens
  10. 1/2 cup reduced fat feta cheese, crumbled
  11. 1/4 cup fresh cilantro
  12. lime wedges for serving
  13. salt and pepper
  1. Season steak with the adobo seasoning. Spray a ridged grill pan with the cooking spray and heat over high heat. Add the steak and cook for 2-3 minutes on each side. Transfer the steak to a cutting board. Let stand until cooled. Cut steak against the grain into thin strips.
  2. To prepare the bowls, preheat the oven to 400°F. Place a small dish of water next to your work surface. To make the tortilla bowls, place four empty 15-ounce cans, open side down, on a baking pan. Using a pastry brush, soften the tortillas by brushing both sides with a little water, and then brush them with 1 tablespoon of oil. Drape the tortillas over the cans and bake until firm, about 5 to 7 minutes. Using tongs, turn the tortilla bowls right side up, discard the cans, and continue to bake until golden and crisp, another 4 minutes.
  3. Heat the remaining tablespoon of oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally until tender and translucent, about 4 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Season with salt and pepper. Add the tomatoes, water, and chipotles with adobo sauce. Bring to a boil and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the beans and cook until heated through, about 3 minutes. Remove from the heat.
  4. Place the tortilla bowls right side up on plates and fill each with a handful of greens. Divide the bean mixture among the tortilla bowls and top with a sprinkle of feta. Fan the sliced steak on top and garnish with chopped cilantro. Serve with lime wedges.
  1. Source: Mazola.
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Shrimp Ceviche

Ceviche Recipe | Sweet Treats and More

Ceviche is my husband’s latest food obsession.  He orders it at every Mexican restaurant we go to. He bought some at the farmer’s market a couple of weeks ago and liked it so much he went back and bought more. And he even called in an order for carry out over the weekend. I’m not sure I could have even told you what ceviche was before his obsession began. It’s kind of like a pico with shrimp!  

I finally decided just to make a big ol’ batch of it at home. 

Ceviche Recipe | Sweet Treats and More

It’s actually really easy to make too, it just takes a little bit of time to chop everything up.  This ceviche is loaded with baby shrimp (you could also use crab or lobster), tomatoes, onion, jalapeño and serrano pepper, cucumber, cilantro, all mixed together in fresh lime and lemon juice, salt and pepper. 

Shrimp Ceviche Recipe | Sweet Treats and More

If you want it spicy, like my husband wants everything, leave some of the seeds from the peppers in.  The secret to this is letting it chill overnight to let all of the flavors marinate together!! 

Add some fresh avocado just before serving too!

Mexican Ceviche Recipe
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  1. 1 lb baby shrimp, thawed (cooked, deviened and tails removed)
  2. 3 limes, juiced
  3. 1 lemon, juiced
  4. 4 roma tomatoes, diced (seeds and membranesromoved)
  5. 1 small white onion, chopped
  6. 1/2 cucumber, peeled and diced
  7. 1 clove garlic, minced
  8. 1 jalapeño, diced (seeds removed or leave for extra spicy)
  9. 1 serrano pepper, diced (seeds removed)
  10. 1 large avocado, sliced
  11. 1/2 cup cilantro, chopped
  12. salt and pepper to taste
  1. Place shrimp in a medium sized bowl. Pour lime and lemon juice over shrimp and season with a dash of salt.
  2. Add tomatoes, onion, garlic, jalapeño, serrano pepper, and cilantro. Stir everything together. Season with salt and pepper to taste. Cover and refrigerate over night (or at least 4-5 hours).
  3. After it has chilled, serve with freshly sliced avocado on top.
  1. *option to slice the shrimp into smaller chunks or leave as is.
  2. adapted from (adjusted measurements) All Recipes
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Creamy BBQ Chicken Enchiladas


I hope you guys all had a great Easter weekend! Our was nice and as relaxing, well as relaxing as a weekend can be with three littles!  It’s pretty safe to say I ate enough cadbury mini eggs and cake to get me through the next few weeks though.  I’m on sugar overload over here.  I’m banning myself from chocolate….for at least a few days.   

So it’s a perfect time for something savory. These enchiladas aren’t your average enchiladas.  They’ve got a twist of barbecue flair.  They’re super easy to whip up, creamy and something we’ll eat over and over.  The filling for these is simple~ chicken and onions, enchilada sauce, bbq sauce, and cheese.  Roll it up in whole wheat or white tortillas, cover them up with more sauce and cheese and bake.  

I took these to a friend that just had a baby last week, so I used mild enchilada sauce.  You’ll want to do the same for the kiddos too! 


Creamy BBQ Chicken Enchiladas
Serves 6
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  1. 1.5 lbs cooked and shredded chicken (use rotisserie or 3 breasts, cooked)
  2. 1/4 cup chopped onion
  3. 1 tbsp extra virgin olive oil
  4. 2 (10 oz) cans red enchilada sauce
  5. 1/2 cup barbecue sauce (plus extra for drizzling on top)
  6. 1/4 cup heavy cream
  7. 1 cup shredded mozzarella cheese
  8. 1 cup shredded Mexican cheese
  9. 8 large tortillas
  1. Preheat oven to 350.
  2. In a mixing bowl combine enchilada sauce, bbq sauce, and heavy cream together.
  3. Heat a large skillet with olive oil and add onion and garlic. Sautee until golden and tender. Add shredded chicken, season with salt and pepper, and saute until heated through.
  4. Add 1/2 cup of the bbq-enchilada sauce, 1/2 cup mozzarella cheese, and 1/2 cup Mexican shredded cheese. Stir to combine and remove from heat.
  5. Coat the bottom of a 9x13 inch pan with a little of the bbq-enchilada sauce. Fill each tortilla with chicken mixture, roll up and place seam-side down on the baking dish.
  6. Pour remaning sauce all over the top of the enchiladas and springkle with remaining cheeses.
  7. Cover with foil and bake for 25-30 minutes.
  8. Drizzle with additional bbq sauce and sour cream before serving.
  1. just slightly adapted from How Sweet It Is
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