TURKEY SAUSAGE GUMBO RECIPE FOR TODAY

Ingredients:
1 pound turkey sausage, sliced
1 can (14.5 ounces) reduced-sodium beef broth
1 can (14.5 ounces) diced tomatoes, undrained
2 celery stalks, chopped

1 green pepper, diced

1 onion, diced
1/3 cup tomato paste
4 garlic cloves, minced
1 tablespoon dried parsley flakes
1 1/2 teaspoons dried basil
1 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon dried oregano
2 heaping cups fresh kale
2 cups cooked brown rice

Directions:

In a 5-6 quart slow cooker, add the first 14 ingredients (everything but the rice). Place lid on crock pot and cook on low for 6-8 hours.

Once it’s finished, scoop 1/2 cup of rice into each bowl and ladle gumbo on top (in the picture, I mixed my rice in- you can do whatever you like).

Makes 4 servings.

SWEET and SOUR TURKEY MEATBALLS RECIPE FOR TODAY

Ingredients:

1 large onion, chopped

1 medium green pepper, chopped

1 medium red pepper, chopped

1 tablespoon olive oil

1 can (15 ounces) tomato sauce

1 can (14-1/2 ounces) reduced-sodium chicken broth

1 can (8 ounces) unsweetened crushed pineapple, undrained

1/4 cup packed brown sugar

1/4 cup white vinegar

1/4 cup ketchup

1 large egg, beaten

1/4 cup milk

1 slice white bread, torn into small pieces

1/2 cup shredded zucchini

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon pepper

1 pound lean ground turkey

Directions:

In a large saucepan, sauté the onion, red pepper and green pepper in oil until tender. Add the tomato sauce, broth, pineapple, brown sugar, vinegar and ketchup. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.

Meanwhile, in a large bowl, combine the egg, milk, bread, zucchini, salt, garlic powder and pepper. Crumble turkey over mixture and mix well. Shape into 2-in. balls. Carefully add to tomato mixture. Cover and simmer for 15-20 minutes or until meatballs are no longer pink.

Serve with rice and additional pineapple chunks, if desired.

Sweet Potato Turkey Shepherd’s Pie RECIPE FOR TODAY

Sweet Potato Turkey Shepherd’s PieSkinnytaste.com
Servings: 6 • Size: 1 pie • Points +: 6 pts • Smart Points: 8
Calories: 250 • Fat: 6 g • Carb: 34 g • Fiber: 6 g • Protein: 16.5 g • Sugar: 3 g
Sodium: 304 mg  (without salt)

Ingredients:

For the potatoes:

• 1-1/2 lbs sweet potatoes, peeled, diced
• 3 cloves garlic
• 1/2 cup 1% milk
• 1/4 cup fat free chicken broth*
• 2 tbsp reduced fat sour cream
• salt and pepper to taste

For the filling:

• 1 lb 93% lean ground turkey
• 1 tsp olive oil
• 1 medium onion, diced
• 1 celery stalk, chopped
• 1 parsnip, diced
• 2 cloves garlic, diced
• 8 oz mushrooms, diced
• 10 oz frozen mixed vegetables 
• 2 tbsp flour (leave out to make gluten-free)
• 1 cup fat-free low-sodium chicken broth*
• 2 tsp tomato paste
• 1 tsp Worcestershire sauce
• 1 tsp freshly chopped rosemary
• salt and pepper
• paprika

Directions:

Boil
sweet potatoes and garlic in a pot of salted water until cooked and
soft. Drain and mash with chicken broth, sour cream, salt and pepper. 

Preheat oven to 400°F.

In a large saute
pan brown turkey; season with salt and pepper. When cooked, set aside on
a plate. Add olive oil to the pan, then add the onion and sauté one minute. Add the celery, parsnip, salt and pepper to taste; cook about 12
minutes, until celery is soft.

Add garlic and mushrooms; sauté
another 3-4 minutes. Add flour, salt and pepper and mix well. Add frozen
vegetables, chicken broth, tomato paste, Worcestershire sauce,
rosemary, cooked turkey, and mix well. Simmer on low about 5-10 minutes. 

In 6 oven safe individual dishes spread 1 cup of the meat mixture on the bottom of each dish. Top each with 1/2 cup mashed sweet potatoes. Use a fork to scrape
the top of the potatoes to make ridges; sprinkle with paprika. Bake 20 minutes or
until potatoes turn golden. Remove from oven and let it cool 10
minutes before serving.

Dragon Fruit Bowl RECIPE FOR TODAY

Dragon Fruit Bowl
INGREDIENTS
1 Frozen Bananas 
½ Cup Frozen Pineapple
½ Pink Dragon Fruit 
½ Cup Vanilla 21g Plant Based ready-to-drink Plant Based Protein Shake or Vanilla Fat Free Yogurt
Top with Kiwi and Chia seeds

DIRECTIONS
Blend & serve!

Hawaiian Ham and Pineapple Sliders RECIPE FOR TODAY

Hawaiian Ham and Pineapple Sliders

10 MINSPrep Time

15 MINS

Cook Time


INGREDIENTS

• 1 (425g) package Hawaiian rolls
• 6 large slices (120g) mozzarella cheese
• 6-8 large slices (150g) honey ham
• 8-10 pineapple rings (about one 540ml can), drained
• 3 tablespooons butter or margarine, melted
• 1/4 teaspoon garlic powder
• 1 teaspoon dried parsley

INSTRUCTIONS

1. Preheat oven to 350 degrees F.
2. Slice rolls in half (separating top and bottom), while leaving all the rolls connected (check the video if you're unsure what I mean!). Place bottom half of rolls in an 8x11" baking dish.
3. Top with ham slices, pineapple rings (I cut mine in half so they would fit more easily), cheese slices, and top with top half of rolls.
4. Combine melted butter, garlic and parsley and pour over rolls evenly, brushing to coat the tops as needed.
5. Bake for 15 minutes or until tops are golden brown and cheese is melted. Slice and serve warm.

Nutrition Facts
Serving Size
Amount Per Serving	As Served
Calories 188Calories from fat
% Daily Value
Total Fat 8g	12%
Carbohydrate 23g	8%
Dietary Fiber 1g	4%
Sugars 11g
Protein 9g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

	Calories	2000
Total Fat	Less than	65g
Sat Fat	Less than	25g
Cholesterol	Less than	300mg
Sodium	Less than	2,400mg
Total Carbohydrate		300g
Dietary Fiber		25g

Spicy Spinach Quesadillas RECIPE FOR TODAY

Spicy Spinach Quesadillas

These spinach quesadillas are simple to make and a healthy, flavorful dinner!

© The Weary Chef 2013-2016

Author: Andi Gleeson

4 servings 

Ingredients:

• 6 oz. baby spinach
• pinch kosher salt
• 8 small tortillas, (or 4 large)
• 8 oz. pepper jack cheese, grated
• fresh spicy salsa or pico de gallo
• diced or shredded cooked chicken, optional

Instructions:

Heat ¼ c. water in a large skillet over medium heat. Add spinach, sprinkle with salt, and cover. Cook for approximately 5 minutes, stirring occasionally, until spinach is wilted. Drain spinach in a colander, rinse with cold water, and squeeze out excess water. Set aside. Rinse and dry the same skillet. Spray the skillet with cooking spray, and heat over medium-high heat. Place 1-2 tortillas (as many as will fit in an even layer) in the hot skillet, and evenly spread a thin layer of cheese over the surface. Separate cooked spinach leaves and spread over the cheese.Spicy Spinach Quesdillas When cheese is mostly melted, scoop up about a tablespoon of salsa, draining as much liquid off as possible, and drop it onto half the open tortilla. Optionally add chicken to half the tortilla too. Carefully fold the side of the tortilla that does not have salsa on it over the top, creating a half-circle shape. Cook about one minute longer before removing to a plate. Repeat with remaining tortillas.

Honey Balsamic Pulled Pork RECIPE FOR TODAY

Honey Balsamic Pulled Pork

Prep Time 5 mins
cooking Time 10 hours and 20 minutes

INGREDIENTS

• 3-4lb boneless pork roast
• 1 1/2 cups water
• 2 tsp seasoned salt
• 2 tsp garlic powder
• 1 1/3 cup balsamic vinegar
• 1 cup ketchup
• 1/2 cup packed brown sugar
• 1/2 cup honey
• 1 1/2 tbsp Worcestershire sauce
• 3/4 tsp salt
• a pinch of black pepper
• 1 1/2 tsp minced garlic

INSTRUCTIONS

1. Add the roast to a slow cooker. Top with water, seasoned salt and garlic powder. Cook on low for 10 hours or until falling apart.
2. Just before your roast is ready, add the rest of the ingredients (vinegar through garlic) to a medium saucepan and bring to a boil over medium heat.
3. Boil over medium heat for about 15-20 minutes, until thick and syrupy.
4. Drain juices from pork. Shred your pork and stir in half of the prepared sauce. Serve the rest of the sauce alongside the pork with buns.

BBQ CHICKEN TOSTADAS RECIPE FOR TODAY

BBQ CHICKEN TOSTADAS

Serves 4    ADJUST SERVINGS

Pick up a rotisserie chicken from the store, use up leftovers, or even make a new batch in your slow cooker to make this easy dinner recipe the family will love.

Ingredients

• 8 tostada shells (or 8 corn tortillas, brushed lightly with olive oil and baked for 3-5 minutes per side, until crispy)
• 3 cups cooked and shredded chicken
• 1 1/2 cups of your favorite barbecue sauce, divided
• 2 cups shredded cheese (Mary uses mozzarella in the cookbook, but I have also used cheddar, Monterey Jack, or a blend)
• 3 green onions, very thinly sliced (optional)

Low Country Shrimp Boil RECIPE FOR TODAY

Low Country Shrimp Boil

Recipe from: Created by Cathy Pollak for NoblePig.com | Serves: 8

Ingredients

• 2-1/2 pounds extra large prawns, unpeeled
• 5 quarts water
• 1 (12 oz) beer
• 1 bag Shrimp and Crab Boil (found in the seafood section)
• 1/4 cup Old Bay Seasoning
• 2 T kosher salt
• 2 lemons, juiced plus rinds
• 1 large onion, quartered
• 1-1/2 pounds small red potatoes
• 4 ears corn, broken into smaller pieces
• 1 lb kielbasa
• 1/2 cup butter
• 2 teaspoons finely minced garlic

Directions

• De-vein shrimp and set aside on ice until ready to use.
• In a large stock pot, add water, beer, shrimp and crab boil, Old Bay, salt, lemon juice and rinds from both lemons and onion. Bring to a boil and simmer for 5 minutes.
• Add potatoes and cook for 10 minutes. Add corn and kielbasa, cook for 5 minutes more. Add shrimp, cooking for 3 minutes or until pink and opaque.
• Drain broth and toss with butter that has been melted with minced garlic.
• Serve on a bed of newspapers with lemon wedges and your choice of dipping sauces such as cocktail sauce or a spicy mayo.
• *I often double this recipe and cook it in two batches to feed a crowd. However, if you have a large enough pot (usually and outdoor boil pot) you can double it and cook it all at once.