Nutrition

From our Kitchen

Turkey Zucchini Spaghetti Ingredients:

• 1. Extra lean ground turkey
• 2. Organic Spiral cut zucchini
• 3. Bertolli’s Organic olive oil, basil and garlic marinara sauce
• 4. McCormick’s Italian seasoning
• 5. Organic Chicken broth
• 6. 1 Tablespoon of butter

This is a very simple to prepare meal, great for one of those long busy days when you want dinner done in 30 and will sure to be a big hit with the family.

Directions: Preheat large pan with a drizzle of olive oil In a large bowl add 1lb ground turkey, Italian seasoning, salt and pepper mix well. After the pan has reached high heat add turkey mixture make sure to cook completely adding a splash of chicken broth for flavor. Drain and set aside. Take Bertolli’s organic olive oil, basil, and garlic marinara sauce and put it in a pot to heat. After it has reached a desirable temperature add ground turkey and place on a low simmer so flavors can blend. While that is simmering place butter in a pan on medium high heat let butter melt completely before adding in the zucchini spaghetti as it will only take 3-5 mins to sauté. *Careful with the zucchini spaghetti, it is delicate and will turn to mush if overcooked. Plate and serve adding a sprinkle of Parmesan to the top!

Bon Appetit!

Chef Sara

Southwest tofu chili with black beans and corn

Serves 6 to 8
Prep time 10 minutes
Cook time 30 minutes
Total time 40 minutes
Meal type Main Course

Ingredients

• 2 Tablespoons olive oil
• 1 Medium onion (diced)
• 1 Large red bell pepper (seeded and chopped)
• 3 Large cloves garlic (minced)
• 1 ½ lbs. Tofu/ Meat substitute or ground beef
• 28 Ounce can crushed tomatoes (undrained)
• 14.5 Ounce can diced tomatoes with chiles (mild or spicy depending on your preference)
• 1/2 cup water
• 2) 15 ounce cans black beans (drained and rinsed)
• 15 Ounce can sweet corn (drained and rinsed)
• 2 Tablespoons ground cumin
• 1 to 2 Tablespoons* chili powder
• 1 Tablespoon brown sugar
• sour cream, shredded cheese (to garnish)

Directions

In oil in a large Pot or skillet, Add the onion and bell pepper and sauté until softened, about 4 minutes. Add the garlic and cook for one additional minute. Add the Tofu OR Ground beef and cook until no longer pink, about 8 to 10 minutes. Stir in the crushed tomatoes, diced tomatoes, beans and corn. Add the chili powder, sugar, and water. Stir to combine. Cover and simmer for 1 1/2 hours. Serve garnished with sour cream/Greek yogurt, grated cheese, and cilantro with cornbread on the side.

Greek Yogurt Berry Crepes

Ingredients:

• 2 Cups of All- Purpose Flour
• 1 Cup Of Water
• 1 Cup Of Milk [you can replace with a milk substitute]
• 4 Eggs ¼
• Teaspoon Of Salt
• 4 Tablespoons of Melted Butter
• ¼ Cup of Light Brown Sugar [ feel free to omit this, your preference]
• Organic Greek Yogurt
• Fresh berries {Strawberries, blueberries, and blackberries}
• 1 Teaspoon of Agave to drizzle on top

Directions:

In a mixing bowl wish together flour and eggs. Gradually add in the milk and water until combined. Add the salt and the butter and beat until smooth and all lumps are gone. Heat a lightly oiled large/medium frying pan over high heat. Pour batter in a frying pan using approximately 1/3 cup for each crepe. Tilt the pan forward and in a circular motion coat the pan evenly with the batter. Cook the crepe for about 2- 2 ½ minutes or until the bottom is light brown. Loosen with a spatula [non-metal this will tear the crepe] turn and cook the other side until the desired color is reached. Add a dollop of Greek yogurt and berries and fold in half then in half again forming a triangular shape feel free to add a drizzle of agave or honey to the top. Now Serve and Enjoy!