Sun Basket Delivery!

At the end of the day, isn’t your time much more valuable than you may consider? There are so many things in today’s world that can cut your time in half. From our smartphones to the washer and dryer, our country is awesome, is it not? One of the greatest inventions are meals being delivered to your door. You don’t have to spend minutes or hours thinking of ingredients for meals and then going to the grocery store to purchase those ingredients. Sun Basket is truly the best and if you follow me on Instagram (@checkoutamanda), you’d know that Sun Basket is a regular in the Vanderpool residence. I LOVE to cook. Delivered meals are taking off, with a lot of people diving into all the different food services out there. I have blogged on it before and will keep investing in Sun Basket. Follow the link I attached and check it out if nothing else. Want to give it a try? Go here to get $40 off your first order. Sometimes, they offer deals with more money off. I dare you to give it a try!

So, I have to share my cooking experience tonight. I take all of the food and prep them. I like to have everything measured and prepped before I begin cooking. While I’m cooking, I love using Alexa. Is anyone else out there an Alexa fan? She helps me set the time. I can have three different timers set at the same time. It’s so convenient. While everything is cooking away, I’ll wash any dish that needs washing. Of course while I’m cooking, I love to pour a glass of wine and listen to some music. It makes it more fun!

Chipotle Turkey Chili with Cucumber Sumac SaladThis is heavenly. I had fun prepping and cooking this.

  1. Prep the chili ingredients
  • Cut a small corner from the ground turkey packaging and drain off any excess liquid.
  • Transfer to a plate; pat dry with a paper towel.
  • Peel and finely chop enough shallots to measure ¼ cup (½ cup).
  • Scrub or peel the sweet potato. Cut the potato into ½-inch pieces.

   2. Cook the chili

In a large saucepan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the turkey, season with salt and pepper, and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 2 to 3 minutes. Add the shallots and cook, stirring occasionally, until softened, 2 to 3 minutes. Stir in the tomato paste, smoky chili spice blend, and as much chipotle chile powder as you like and cook until fragrant, about 1 minute.

Add the sweet potato, tomatoes, and 2 cups (3 cups) water and season with salt. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the sweet potato is tender, the turkey is cooked through, and the chili has thickened, 20 to 25 minutes. Remove from the heat and season to taste with salt and pepper.

When the chili is almost done, prepare the salad.

   3. Make the salad

  • Peel the cucumber, if desired; cut the cucumber into enough ½-inch pieces to measure 3 cups (6 cups).
  • Coarsely chop the cilantro; set aside half for garnish.

In a large bowl, toss together the cucumber, 1 tablespoon (2 TBL) oil, half the cilantro, and as much sumac as you like. Season to taste with salt and pepper.
What’s really neat about Sun Basket is that they are so healthy. I love to cook, and while Sun Basket delivers the ingredients and recipe to my door, they allow me the pleasure of still doing what I love!

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