Turkey Tacos

By Ambitious Kitchen

Ingredients:

For the taco meat:

• 1 teaspoon olive oil
• 1 white onion, diced
• 1 pound 94% lean ground turkey (can also use 99% lean if you desire)
• 3 garlic cloves, minced
• 1 (8 oz) can tomato sauce (1 cup)
• 1/4 cup water (only if making stovetop version)
• 2 1/2 teaspoons cumin
• 2 1/2 teaspoons chili powder
• 1 teaspoon dried oregano
• ½ teaspoon paprika
• ⅛ teaspoon cayenne pepper, optional
• ¾ teaspoon salt

Optional toppings:

• 8 soft corn tortillas (or flour if you prefer)
• 3/4 cup grape tomatoes, quartered (can also use 1 large tomato, diced)
• ½ cup shredded cheddar cheese
• 1 avocado, diced (or sub guacamole)
• Shredded lettuce
• Sliced fresh or pickled jalapeños

Ingredients:

• 1/2 tablespoon olive oil
• 1 white or yellow onion, chopped
• 1 jalapeño, seeds removed and finely diced
• 3 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes or tomato puree (do not use tomato sauce)
• 1 tablespoon fresh grated ginger
• 1/2 lemon, juiced (about 1-2 tablespoons fresh lemon juice)
• 1 tablespoon garam masala
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon curry powder
• Freshly ground black pepper
• 1/4 teaspoon salt
• 1 1/2 pounds boneless skinless chicken breasts
• 1 cup light coconut milk (from the can)
• Additional salt, to taste
• Optional for garnish: greek yogurt & cilantro

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add in onion, jalapeno and garlic; saute for about 5 minutes or until onions are slightly golden and translucent. Transfer to a large slow cooker.

2. Next add in tomato puree, ginger, lemon juice, garam masala, paprika, cayenne pepper, turmeric, and curry powder to the slow cooker; stir to combine. 

3. Add chicken breasts and spoon sauce over the chicken to make sure they are covered. Cover and cook on low for 6-7 hours or on high for 2-3 hours.

4. Once cooked, remove chicken with a slotted spoon and transfer to a cutting board. Shred the chicken with two forks, then transfer back to the slow cooker.

5. Stir in coconut milk and allow to cook on high UNCOVERED for 15-20 more minutes to help thicken the sauce. Taste and adjust seasonings as necessary, including adding more salt, if desired.

6. Serve with brown rice, pita bread/naan or enjoy as is. Garnish with plain greek yogurt and chopped cilantro. Store any leftovers in the fridge for up to 4 days.

Honey Nut Granola

By Taste of Home

Ingredients:

• 4-1/2 cups old-fashioned oats
• 1/2 cup sunflower kernels
• 1/3 cup toasted wheat germ
• 1/4 cup unsweetened shredded coconut
• 1/4 cup sliced almonds
• 1/4 cup chopped pecans
• 1/4 cup chopped walnuts
• 1/4 cup ground flaxseed
• 1/2 cup honey
• 1/3 cup water
• 3 tablespoons canola oil
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground nutmeg
• Dash of salt
• 3/4 cup dried cranberries
• 3/4 cup raisins
• Yogurt (optional)

Instructions:

1. In a 3 or 4-qt. slow cooker, combine the first 8 ingredients. In a small bowl, whisk honey, water, oil, cinnamon, vanilla, nutmeg and salt until blended; stir into oat mixture. Cook, covered, on high 1-1/2 to 2 hours or until crisp, stirring well every 20 minutes.

2. Stir in cranberries and raisins. Spread evenly onto waxed paper or baking sheets; cool completely. Store in airtight containers. If desired, serve with yogurt.

Black Bean Sweet Potato Chili

By Real Food Whole Life

Ingredients:

• 4 cups (1-inch) chopped sweet potato, from about 3 medium peeled sweet potatoes
• 2 (15-oz) cans black beans, drained and rinsed
• 1 (15-oz) jar chunky salsa
• 1 teaspoon cumin
• 1 cup vegetable stock (or chicken stock if not vegan/vegetarian)
• ½ teaspoon kosher salt
• 1 teaspoon smoked paprika, optional

Optional Toppings

• Guacamole
• Fresh lime juice, recommended, avocado, sour cream, chopped green onion, cilantro, or chopped jalapeño.

Instructions:

1. Place all the ingredients in a 6-quart slow cooker, stirring to combine.

2. Cover and cook on high for 3-4 hours or low for 6-8 hours, or until the potatoes are cooked through.

3. Add fresh lime juice (if using), stirring to combine. Top with toppings, if desired, and serve.