Turkey, Kale, and White Bean Soup

Ingredients

• Lean ground turkey 
• Onion
• Garlic
• White cannellini beans 
• Kale
• Artichokes 
• Greek meatball seasoning (cumin, parsley, oregano, paprika, mustard, pepper)
• 6 cups chicken broth - or 4 cups broth + 2 cups water
• Red pepper flakes 

Directions 

• Saute onions with a little olive oil
• Add in ground turkey and cook for a few minutes
• Add in garlic and cook for a few more minutes 
• Add broth, beans, kale and red pepper flakes - bring to a simmer covered for 10 minutes 

Nutrition Facts
Servings 4.0
Amount Per Serving
calories 297
% Daily Value *
Total Fat 8 g	12 %
Saturated Fat 3 g	13 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 80 mg	27 %
Sodium 544 mg	23 %
Potassium 77 mg	2 %
Total Carbohydrate 24 g	8 %
Dietary Fiber 5 g	19 %
Sugars 3 g
Protein 30 g	60 %
Vitamin A	2 %
Vitamin C	7 %
Calcium	7 %
Iron	17 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Sauteed Kale with Garlic and Onions

Savory, Filling, Fresh

This is as simple as it gets. It's a great filler, and doesn't take much effort. You could even add quinoa if you wanted.

Ingredients

• Kale, torn into slightly smaller pieces
• Onion, sliced with mandolin into strips, or diced. Preference
• Garlic, finely minced
• Olive oil
• Salt & Pepper, to taste

Directions:

1. Turn the stove on to medium - medium low and warm a skillet
2. Use Misto for a light spray of olive oil
3. Start with the onion and garlic until slightly browned
4. Add in kale stir, and take off heat as soon as you feel kale is about to reach the consistency you want. I like to aim for a firmer kale because I will usually reheat.

Enjoy

Turkey and Kale Stuffed Zucchini

This is more cheesy goodness brought to you by the easiest way to cheat cheese ever! Those low calorie cheese wedges - laughing cow or store brand always come in clutch.

Ingredients:

• Zucchini, halved and hollowed out with small spoon or melon baller 
• Ground Turkey
• Kale or Spinach, chopped
• Salt & Pepper
• Laughing Cow

           Options:

• Italian Seasoning
• Pesto
• Poblano
• Cilantro
• Cumin and paprika
• Curry 

Directions

1. Scoop out the flesh of the zucchini. Make sure to keep the integrity of the zucchini boat 
2. Turn the stove top on medium - medium low heat, and warm skillet
3. Chop up the zucchini flesh and cook the turkey in the pan together
4. Add the kale or spinach after the turkey has browned
5. Season liberally
6. Add Laughing Cow and mix
7. Add to Zucchini boats and serve

Note: You can cook the zucchini boat if you do not want it raw. If you are making this for meal prep, it will cook enough in the microwave when warmed.

Chicken and Kale Zucchini Boats

Ingredients

• Zucchini, halved and hollowed
• Chicken
• Kale or spinach, chopped
• Cumin, and/or desired spices
• Laughing Cow Cheese (optional)

Directions

1. Preheat oven to 375
2. Use a small spoon to hollow out zucchinis by removing the fleshy seedy part.
3. Turn stove top on to medium, or medium low, and warm skillet
4. Put Zucchini boats in oven for at least 10 minutes, maximum 20 
5. If chicken is frozen or cold, add chicken to the skillet
6. Warm chicken and kale together, but make sure to add kale/spinach when chicken is almost finished warming through - do not overcook kale/spinach or chicken. Remove pan from heat when needed.
7. Add in laughing cow cheese and melt 
8.