• Roasted Acorn Squash, Pomegranate and Arugula Salad
• Cider-Poached Pears with Yogurt and Toasted Almonds
• Pan-Seared Halibut with Quinoa and Parsley Vinaigrette
• Herb Crusted Grilled Turkey Breast
• Creamy Mushroom Sauce
• Leek and Celery Stuffing
• Roasted Root Vegetable with Mandarin and Thyme
• Pecan Crusted Caramelized Apple Crisp
• Grilled Tuna with Herb Tapenade and Succotash
• Salad of Green Papaya with Peanut and Grilled Shrimp
• Grilled Peaches with Raspberry Yogurt and Almonds
• Vanilla Cupcakes
• Nectarine and Raspberry Sundae
• Chipotle Grilled Pork Tenderloin with Braised Cabbage
• Green Bean and Grilled Onion Salad with Feta
• Spicy Black Bean Soup with Lime and Cilantro
• Smoked Trout Dip
• Salmon Steamed in Paper Hearts with White Wine and Orange
• Chicken Cacciatore
• Turkey and Vegetable Chili
• Grilled and Spiced Chicken Breast with Cucumber Yogurt Sauce
• Rosemary Skewered Chicken with Orange Glaze
• Fennel and Clam Soup
• Turkey and Black Bean Chili
• Mediterranean Style Burger with Caper Yogurt Sauce and Portobello
• 7 Layer Dip

Serves 4

INGREDIENTS

For the chili:
1-1/2 tablespoons olive oil
1 large onion, medium diced
1 garlic clove, minced
1 small red chili, seeded and small diced
1/2 teaspoon ground cumin
1 large carrot, peeled and small diced
1 large celery stalk, medium diced
1 small yellow bell pepper, seeded and medium dice
12 ounces 1% lean ground turkey
4 medium size ripe tomatoes, medium diced
8 oz cooked white or black beans
4 cups baby spinach
Freshly ground black pepper
1/4 cup plain fat free Greek style yogurt
Micro cilantro to garnish, (can substitute with chopped chives or chopped cilantro)

METHOD

• Place a large saute pan over medium high heat, then drizzle with the oil.
• Add the onion, garlic, and red chili and sauté for 2 minutes, or until tender.
• Sprinkle the cumin over the onion mix and stir well, then add the carrot, celery, and bell pepper and cook for 5 minutes, stirring occasionally, or until the vegetables begin to get tender.
• In a separate saute pan, brown the turkey in the remaining oil over medium high heat, then transfer to the vegetable mix.
• Add the tomatoes and the beans and cook for a further 8 minutes, stirring occasionally, or until the tomatoes have broken down and most of the liquid has evaporated.
• Stir in the spinach and remove from the heat.
• Season the chili to taste with freshly ground black pepper
• Spoon the chili into serving dishes
• Spoon a tablespoon of the yogurt onto each garnish with the micro cilantro and serve.

Nutrition Facts:
Calories 280
Total Fat 7g
Sat Fat 1.5g
Cholesterol 35mg
Sodium 120mg
Total Carb 28g
Dietary Fiber 9g
Sugar 7g
Protein 29g