Southwest Turkey Stuffed Peppers

Ingredients

• 1 tbsp extra virgin olive oil
• 8oz lean ground turkey
• 1/4 cup onion, chopped
• 2 garlic cloves, minced
• 3/4 cup crushed tomatoes
• 1/2 cup chicken stock
• 1/4 cup frozen corn
• 1/4 cup black beans, drained and rinsed
• 1/2 tsp cumin

• 1/2 tsp chili powder
• 1/2 tsp paprika
• 1/8 tsp pepper
• 1/8 tsp salt
• 1/2 cup cooked quinoa
• 1/2 tbsp lime juice
• 2 tbsp cilantro, chopped
• 3 bell peppers cut in half and seeded

Instructions

• Preheat oven to 350 degrees.
• Add oil to a large skillet.
• Add in ground turkey and saute until fully cooked, 4-5 minutes.
• Add in onion and cook for 2-3 minutes.
• Toss in garlic and cook for an additional minute.
• Stir in tomatoes, chicken broth, corn, beans, cumin, chili powder, paprika, pepper and salt. Bring to a simmer. Cook for 2-3 minutes until slightly thickened.
• Take off the heat and stir in cooked quinoa, lime juice and cilantro.
• Stuff peppers with the filling and place in a 9 x 13 pan. Cover with aluminum foil. Bake for 20-25 or until the peppers are tender and the filling is hot.
• Serve immediately, enjoy!

Sweet Potato and Black Bean Chili

Ingredients

• 1 and 1/2 tbsp olive oil
• 2 cups peeled and chopped sweet potatoes
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1/2 tsp onion powder
• 1/4 tsp garlic powder
• 3/4 tsp fine sea salt
• 1/4 tsp freshly cracked pepper
• 1 cup white quinoa

• 2 cups chicken or vegetable stock
• 1 cup frozen corn
• 1 can (15.5oz) chili beans in mild sauce
• 1 can (15oz) black beans, drained and rinsed
• 1 can (14.5oz) petite diced tomatoes
• Optional toppings: fresh lime juice, chopped cilantro, Greek yogurt

Instructions

• Heat olive oil in a large pot over med/high heat. Once simmering, add in the (peeled and chopped) sweet potatoes.
• Cook until tender, 7-9 minutes. Add in chili powder, ground cumin, cayenne pepper, onion powder, garlic powder, salt and pepper. Stir for 1 minute or until fragrant.
• Rinse the quinoa. Remove the skillet from the heat and add the quinoa to the hot skillet, stirring constantly for 30 seconds.
• Return to the heat and add in the stock/broth, frozen corn, undrained chili beans, black beans and diced tomatoes.
• Stir well and bring to a boil. Once boiling, reduce heat to medium low and cover.
• Simmer for 20-25 minutes or until most of the liquid is absorbed.
• Once the liquid is mostly absorbed, remove from heat. Season to taste with any additional salt/pepper as needed. I like to add a few tbsp of lime juice here.
• Add your favorite toppings to individual bowls. We top ours with fresh cilantro and a dollop of Greek yogurt.

Thai Peanut Noodle Salad

Ingredients

• 12oz dry noodles (rice, etc.)
• 1 head of romaine lettuce
• 1 red bell pepper
• 2 cups shredded purple cabbage
• 2 cups shredded/grated carrots
• 4 scallions (sliced)

• 1 cup edamame
• 1 batch peanut sauce (see below)
• 1/2 cup chopped cilantro for garnish
• Optional: 1/2 cup crushed peanuts (chopped)

Instructions

• Bring a large pot of water to a boil.
• Cook pasta according to package instructions.
• Rinse veggies and dice them; chop lettuce.
• When the pasta is done cooking, rinse it with cold water and set it aside.
• Place a small handful of romaine in your bowl along with a some noodles and plenty of vegetables!
• Drizzle some peanut sauce over your salad until it reaches your desired sauciness (a real word!). Whatever you don’t use will store well in the fridge
• Top with fresh cilantro, scallions, and peanuts.

Peanut Sauce

Ingredients

• 12oz dry noodles (rice, etc.)
• 1 head of romaine lettuce
• 1 red bell pepper
• 2 cups shredded purple cabbage
• 2 cups shredded/grated carrots
• 4 scallions (sliced)

• 1 cup edamame
• 1 batch peanut sauce (see below)
• 1/2 cup chopped cilantro for garnish
• Optional: 1/2 cup crushed peanuts (chopped)

Instructions

• Bring a large pot of water to a boil.
• Cook pasta according to package instructions.
• Rinse veggies and dice them; chop lettuce.
• When the pasta is done cooking, rinse it with cold water and set it aside.
• Place a small handful of romaine in your bowl along with a some noodles and plenty of vegetables!
• Drizzle some peanut sauce over your salad until it reaches your desired sauciness (a real word!). Whatever you don’t use will store well in the fridge
• Top with fresh cilantro, scallions, and peanuts.

Coconut Chicken Curry

Ingredients

• 1 tbsp extra virgin olive oil
• 1 cup yellow onion, diced
• 1/2 tbsp ginger
• 1/2 tbsp garlic, minced
• 1 cup tomato puree
• 1 lb chicken breast, cut into 1-1.5 inch pieces.
• 1/4 cup water
• 1 1/2 cup coconut milk, canned

• 1 tsp garam masala
• 1 tbsp lime juice
• Cilantro to garnish
• 1 tsp cumin
• 1/2 tsp turmeric
• 1 tsp chili powder or paprika, adjust to taste
• 1 tsp coriander
• 1 teaspoon Salt

Instructions

• Start the instant pot in Sauté mode and let it heat. Add oil.
• Add onions, ginger and garlic paste. Sauté for about 3 minutes until the onions turn golden brown.
• Add tomato puree and spices. Mix and sauté for 2-3 minutes
• Add chicken to the pot. Stir and saute the chicken for about 3 minutes.
• Add water and stir. Press cancel and close lid.
• Start the instant pot on pressure cook mode on high for 4 minutes.
• When the instant pot beeps, quick release the pressure manually and open the lid.
• Stir in the coconut milk, garam masala and let it simmer on sauté mode for a minute.
• Stir in the lime juice and garnish with cilantro. Coconut Chicken Curry is ready to be served. Enjoy over brown rice and/or with naan!

Pecan Cranberry Chicken Salad

Ingredients

• 3 cup cooked shredded chicken breast
• 1/3 cup chopped pecans
• 1/2 cup cranberries
• 1/2 cup vegenaise (Purple top, grapeseed oil)

• 1/3 cup red onion
• 1/3 cup finely diced red pepper
• 1 tbsp Dijon mustard
• 1/2 tsp garlic
• 1/2 tsp sea salt
• 1/4 tsp pepper

Instructions

• Mix everything together
• Serve it on some whole wheat bread, on lettuce wraps, or toss it on a salad!!
• Optional: Drizzle with balsamic dressing