While my family isn’t Italian, I grew up in a predominantly Italian neighborhood in Northern New Jersey. I know what authentic Italian food made with love tastes like – and I won’t settle for less.

Most Sunday sauces use ground pork and beef and a heck of a lot more oil than this one. But you won’t miss the fat, because this sauce is GOOD and good for you. Just the way I like it.

Ingredients:

• 2 (28 oz) cans diced tomatoes
• 1 medium onion, minced
• 1 teaspoon olive oil
• 6 garlic cloves, minced
• 2 tablespoons tomato paste
• ¼ teaspoon red pepper flakes
• 1 pound 93% lean ground turkey
• 1 cup chicken broth
• 2 bay leaves
• ½ cup minced fresh basil leaves
• salt
• ground black pepper
• LOVE (the magic ingredient)

Directions:

1. Process 1 can of tomatoes with their juices in a food processor until almost smooth, about 5 seconds
2. Combine the onion, oil and ½ teaspoon salt in a large pot, cover and cook over medium-low heat until softened, 8-10 minutes
3. Stir in the garlic, tomato paste and pepper flakes and cook until garlic is fragrant, about 30 seconds
4. Stir in half of the ground turkey and cook breaking the meat into small pieces until the meat loses its raw color but has not browned, about 4 minutes.
5. Add the pureed tomatoes, remaining can of diced tomatoes with their juices, broth and bay leaves.
6. Bring to a simmer and cook, stirring occasionally, until the flavors are blended and the sauce is thickened, about 45 minutes.
7. Stir the remaining turkey into the sauce and continue to simmer for another 30 minutes, stirring occasionally.
8. Remove the bay leaves and stir in the basil.
9. Season with salt and pepper to taste.

*Inspired by America’s Test Kitchen Best Light Recipes, Meat and Cheese Lasagne

Robyn Spurr is a Certified Health Coach, Weight Loss Coach, Personal Trainer and founder of Chickadee Weight Loss. She helps women reach their healthy, natural weight and stay there without all the diet craziness.

For more information on Weight Loss Coaching, click here.

Why oh why did I forget to take a picture of my kitchen post experiment? The mess was epic. Truly.

Why the epic mess? Well friends, I was on a mission to find a new Curried Chicken Salad recipe to replace my long standing go-to.

After an exhaustive internet scouring, I determined that it would be infinitely more fun to test a bunch of different ingredients and “invent” my own version based on the results. I was right. Kitchen experiments most definitely bring out my inner 5 year old.

The base was the same for each recipe:

• diced chicken breast
• mayo
• curry powder
• celery (love the crunch from celery)

The test ingredients included:

• pistachios
• almonds
• cashews

• lemon juice
• lime juice

• grapes
• apples
• golden raisins
• craisins

• green onion
• red onion
• shallot

• cilantro
• ginger
• cayenne
• turmeric
• mustard
• preserves
• greek yogurt

Four versions were created using the ingredients mentioned and each was taste tested by the hubby and myself. I also experimented with different methods for cooking the chicken and the aromatics.

All four were scrumptious – it simply came down to personal preference. While the diced apple and grapes were lovely, the golden raisins and craisins added an element of chewiness to the dish that complimented the crunch of the celery. Want extra crunch? Then throw in some diced apple too. As they say on American Idol – make it your own.

Both the shallot and red onion seemed a bit too overpowering in my opinion and the lime juice, meh – I’ll stick with lemon. The deep flavor of the toasted pistachios held up to the powerful cilantro. Not a cilantro fan? Then consider cashews as another option.

The winner (drum roll please)…

Curried Chicken Salad with Pistachios, Golden Raisins and Green Onion

Ingredients:

• 4 boneless skinless chicken breasts
• 1/8 teaspoon cayenne
• 1 teaspoon curry powder
• 1 tablespoon olive oil
• 2 celery ribs, minced
• ½ cup mayo
• ¼ cup pistachios, toasted, shelled & chopped
• 2 green onions, white and green parts, minced
• ¼ cup golden raisins (or craisins)
• 1 tablespoon lemon juice
• 2 tablespoons apricot preserves (a big thank you to my neighbor Shari for telling me about the magic ingredient)
• ½ teaspoon fresh grated ginger (or minced in a pinch)
• ¼ cup diced apple (optional)
• 2 tablespoons minced fresh cilantro (optional, skip it if you’re not a cilantro fan)

Instructions:

Loved the following method for cooking the chicken (thank you Cook’s Illustrated) – stayed nice and moist. If this process seems like too much work, cook the chicken using any method you like darling.

1. Dissolve 2 tablespoons salt in 6-8 cups cold water in Dutch oven. Submerge chicken in water. Heat pot over medium heat until water registers 170 degrees. Turn off heat, cover pot, and let stand until chicken registers 165 degrees, 15 to17 minutes.

2. Transfer chicken to paper towel lined cookie sheet or dish. Refrigerate until cool, about 30 minutes.

3. In a small sauce or frying pan over low heat, add curry powder, cayenne and olive oil. Gently stir to warm the oil for 30 to 45 seconds. This really helps to bring out the flavor.

4. Combine mayo, lemon juice, ginger, preserves and curry oil in a large bowl.

5. Pat cooled chicken dry and chop or shred (I prefer mine chopped into small pieces). Transfer chicken to the bowl with mayo mixture.

6. Add celery, pistachios, golden raisins, diced apple (optional) green onion & cilantro; toss to combine. Season with salt and pepper to taste. Serve and enjoy.

Robyn Spurr is a Certified Health Coach, Weight Loss Coach, Personal Trainer and founder of Chickadee Weight Loss. She helps women reach their healthy, natural weight and stay there without all the diet craziness.