Ingredients:
Directions:
recipe slightly modified from 40Aprons
Ingredients:
4 slices organic, uncured bacon , cut into about 1/2″ pieces
1 pound Italian sausage , made from below recipe
1/2 teaspoons crushed red pepper flakes
16 ounce organic potatoes, I used small bite sized potatoes cut in half
1 medium white or yellow onion , diced
2 tablespoons garlic , minced, about 4 cloves
4 cups organic chicken stock
4 cups chopped kale
1 can coconut milk
Salt and pepper , to taste
Homemade Italian Sausage
1 pound organic ground pork or turkey (I used turkey)
1 tablespoon red wine vinegar
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon fresh chopped parsley or 2 teaspoons dried
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
1 teaspoon paprika
1 teaspoon red pepper flakes
1/4 teaspoon ground fennel seed optional (I didn’t have this, delicious without)
pinch dried oregano
pinch dried thyme
Instructions
If making Italian sausage: combine all ingredients in a bowl and mix well. Alternately, combine all ingredients in saucepan and stir well when browning.
In a Dutch oven or heavy-bottomed medium pot over medium heat, add Italian sausage and sprinkle crushed red pepper flakes over. Use a spoon to break up the pieces. When browned and cooked through, drain and set aside.
Cook the bacon pieces in the same Dutch oven over medium heat until crisp, about 5-10 minutes. Remove the crisp bacon and set aside – don’t get rid of the bacon fat! Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
Pour the chicken broth into the Dutch oven with the onions and garlic, and bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 10-20 minutes. Reduce the heat to medium and stir in the coconut milk and the cooked sausage; heat through. Add the bacon and the kale into the soup just before serving and cook ’til the kale is bright green and softened. Add salt and pepper to taste.
Ingredients:
• 1 tbsp olive oil
• 1¼ lbs organic, ground turkey
• 1 onion, chopped
• 3 garlic cloves, chopped
• ½ tsp cinnamon
• 1 tbsp chili powder
• 1 tbsp cumin
• 1 28 oz can of diced tomatoes with juice
• 2 cups organic chicken broth (gluten free)
• 2 cups diced sweet potatoes
• 1 can black beans, rinsed
• salt and pepper
• organic, shredded cheddar for serving (optional)
Directions:
Put a swirl of olive oil in a dutch oven and brown turkey until cooked. Remove and set aside.
Brown onion and garlic in another tsp of olive oil until done.
Add turkey back to pot with onions and add spices. Stir and cook for one minute.
Add tomatoes and juices, chicken stock, beans and sweet potatoes.
Bring to a simmer and cook for about 10 minutes or until potatoes are softened.
Salt and pepper to taste. Top with cheese and serve hot.
(Credit: http://www.seasonalcravings.com/healthy-turkey-chili/)
Ingredients:
Directions:
Cut off the tops of the peppers remove the seeds, trim the bottoms to help them sit flat in the skillet and rinse thoroughly. In a large pan boil the peppers for 5 minutes, remove from water and turn upside down onto a paper towel to dry.
Preheat oven to 350 degrees.
In a large skillet add the olive oil, garlic and onion, sauté until tender. Add the turkey and brown until thoroughly cooked.
Add the crushed tomatoes, rice, Italian seasoning, salt, pepper and 1/2 cup of the shredded cheese and stir until blended.
Fill the peppers evenly with the mixture, place in a lightly greased 10 inch cast iron skillet. Bake uncovered for 25 to 30 minutes. Remove and add the remaining cheese to the top of peppers and bake for an additional 5 minutes or until the cheese is melted.
(Credit: dearcrissy.com/ground-turkey-stuffed-peppers-recipe/#_a5y_p=5700491)
Ingredients:
• 4-6 slices Organic Turkey
• 1 Plum Tomato, seeded and cut into strips
• 2 slices Organic, Uncured Bacon, cooked and cut in half lengthwise and then cut in half width wise (you’ll end up with 8 pieces)
• 1 Avocado, sliced
• Baby Spinach Leaves
Directions:
1. Lay out a turkey slice on a plate or cutting board
2. Layer spinach leaves (depending on size or how much you like spinach) in the center of the cold cut, width-wise across the short side .
3. Layer a few strips of tomato, 1-2 strips of bacon, and 1 slice of avocado on top of that.
4. Starting at the left side, flip one end of the turkey slice to the right, over the layers you just added. Then roll that folded side over to the non-folded side on the right to create the roll.
5. Just pick it up and eat it. No toothpicks necessary to hold it together.