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Cowboy Grub

This is a thick, hearty and ultra-tasty hash. The most slimming way to eat this hash is over a plate
of salad greens . . . yes! Sounds crazy but it is really great like that and fills you up even more.
Simply throw some greens down on your plate, ladle on your hash and you have a well-rounded
E meal. But hey . . . if you are not a salad lover yet . . . remember no hard rules, you don’t have to
have it over salad, just put it in a bowl or in a plan friendly wrap. Leftover Cowboy Grub can be
thinned down to make wonderful soup too! This recipe can be found on page 79 of the Trim Healthy Mama Cookbook.

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Cooking Method:
Courses: ,
Servings: 6
Description

This is a thick, hearty and ultra-tasty hash. The most slimming way to eat this hash is over a plate of salad greens . . . yes! Sounds crazy but it is really great like that and fills you up even more. Simply throw some greens down on your plate, ladle on your hash and you have a well rounded E meal. But hey . . . if you are not a salad lover yet . . . remember no hard rules, you don’t have to have it over salad, just put it in a bowl or in a plan friendly wrap. Leftover Cowboy Grub can be thinned down to make wonderful soup too! This recipe is found on page 59 in the Trim Healthy Mama Cookbook.

Ingredients
  • 1 lb ground turkey (ultra-lean, thawed if frozen)
  • 1 1/2 cups Seasoning Blend (frozen or fresh veggie blend)
  • 1 cup brown rice (pre-cooked, or 1 cup parboiled instant brown rice plus 3/4 cup plus 2 Tablespoons water)
  • 14 1/2 oz diced tomatoes (one 14.5 oz can, or two 10 ounce cans mild Rotel-style tomatoes and chilies)
  • 3/4 cup pinto beans (canned or home cooked; drained)
  • 3/4 cup corn (frozen or canned corn kernels)
  • 2 Tbs chili powder
  • 3/4 tsp garlic powder
  • 3/4 tsp ground cumin
  • 3/4 tsp TH Mineral Salt
  • 1/8 tsp black pepper
  • 1/8 tsp cayenne pepper (optioonal)
Instructions
  1. 1
    Brown the meat in a large skillet. If the meat is not at least 96% fat free, rinse well under very hot or boiling water after cooking, then return it to the skillet (this reduces fat content to make it E friendly).
  2. 2
    Add the Veggie Blend and stir until the peppers and onions start to tenderize, about 2 minutes.
  3. 3
    If you are using parboiled rice, add both the rice and the water, stir, cover the pan, and simmer for 5 minutes.
  4. 4
    Stir in the remaining ingredients (including the cooked rice, if you are using that) and continue to heat, stirring, until all is cooked through and the rice is no longer crunchy.
Note

Serving Suggestions

  • Instant brown rice should not be confused with instant oatmeal, which is not as kind to your blood sugar. Instant brown rice has simply been partially cooked and has no higher glycemic effect.
  • If using the 2 cups of parboiled "instant brown rice" you will add 1 & 3/4 cup of water as explained in Instruction Line #3.
  • If you can fit another can of pinto beans into your skillet without it overflowing, feel free to do so. Leftovers of this meal are always devoured.
  • To stay in clean E mode, you can serve yours in a bowl topped with Greek yogurt, a garnish of skim-milk mozzarella, and a few baked corn chips. Blendtons (page 476) or Joseph’s Crackers/Chips (page 453) will work, too!
  • Lean Meat Note: If you are using a ground meat that has more fat than the recommended 96-99% fat-free... you can cook the ground meat, drain well, and rinse under hot water.
Read it online: https://trimhealthymama.com/recipe/cowboy-grub/