Turkey Stuffed Peppers

What you need:

1 onion, chopped

1 clove garlic, chopped

1 can red beans, rinsed and drained

1 can corn, rinsed and drained

1 can diced tomatoes

2 handfuls fresh spinach

1/2 cup quinoa, cooked per package instructions

1.5 tbsp chili powder

1 tbsp cumin

1 tsp salt

What to do:

Preheat oven to 350.  Sauté onions and garlic in olive oil over medium heat for 5 minutes.  Throw spinach in with onions for 1 minute. 

Place onions and spinach in large pot with red beans, corn, tomatoes, chili powder, cumin, and salt.  Cook over medium heat.  While filling cooks, brown turkey in the pan you used to sauté onions.  Slice tops off of peppers, remove seeds, and rub with olive oil. Mix browned turkey with filling in pot. Add quinoa and mix.  Fill peppers and place in a small caserole dish.  Cover with a small bit of mozzarella if desired. Bake at 350 for 25 minutes.

Black Bean, Lentil, and Chicken Tacos

What you need:

1 can black beans rinsed and drained

1 cup dried red lentils, cooked per package directions

1 cup chicken broth

1 large chicken breast

1 jalapeno diced

1 onion chopped

1 tbsp olive oil

8 whole wheat tortillas

What to do:

Sauté onions in olive oil and prepare lentils.  Put all ingredients except lentils in crock pot.  Cook on low 4 hrs until chicken begins to fall apart.  Pull chicken apart with forks.  Add lentils to mixture.  Use for tacos and top with your choice of ingredients.  We used tomato, avocado, sour cream, and Ortega taco sauce.  We also added a side of fruit which went well with it.

Chicken Soup with Butternut Squash

What you need:

1.5 cups butternut squash, cut into small cubes

1 chicken breast 

1 onion, diced small

1tsp olive oil

2 cloves garlic, minced

2 handfuls fresh spinach

1 can chickpeas, drained

16 oz chicken broth

2 tbsp green curry paste

2 tbsp curry powder

1 carrot, chopped 

1 jalapeño, chopped 

1tbsp red chili paste 

What to do:

Place chicken broth, chili paste, curry paste, and curry powder in crock pot. Stir and add chicken, jalapeño, carrot, chickpeas. Sauté onion and garlic in olive oil for 5 minutes over medium heat.  Add onion and garlic to crock pot.  Cook on low for 4 to 6 hrs, until chicken begins to fall apart.  During last hr of cooking add spinach and butternut squash.

Chickpea Spinach Burgers from LivingPlate.com

Turned out great.

Chickpea Spinach Burger

Baby Kale Egg Bake

What you need:

1 Tbsp olive oil

Cooking spray

5 oz baby kale

1/2 to 1 cup shredded mozzarella 

4 egg whites

4 whole eggs

1 onion

2 garlic cloves

1 cup mushrooms any kind (optional)

Salt and pepper to taste

What to do:

Wilt kale over medium heat in olive oil for 2 minutes.

Spray caserole dish with cooking spray.

Spread kale in caserole dish.

Sauté onion and garlic in frying pan.  

Whisk eggs and egg whites together in separate bowl.  

Add mushrooms in with onion to sauté if you are using them.

When ready pour sautéed veggies over the kale. 

Pour eggs over the rest in caserole. 

Top with cheese. 

Bake at 375 for 20 to 25 minutes.

Turkey Meat Loaf

What You Need:

1 lb lean ground turkey
3/4 cup bread crumbs
2 eggs
3 tbsp worcestershire
3 tsp poultry seasoning
salt and pepper to taste
1 large yellow onion diced
1 red bell pepper diced
2 celery stalks diced
1/2 cup shredded carrots optional
2 cloves of garlic minced
1 tbsp tomato paste optional
1 tbsp olive oil
2 tbsp ketchup

What to do:

Preheat oven to 375
While oven heats, chop and dice all veggies.
Saute veggies with the olive oil and garlic over medium heat.
While veggies are cooking, mix 2 eggs, worcestershire, seasonings, bread crumbs, and uncooked turkey in large bowl.
When veggies are soft mix into the bowl.
Pour into loaf pan.
Spread thin layer of ketchup over top.
Bake for 45 min to 1 hr.

I serve it with steamed carrots and broccoli.