EASY TACO BAKE

Ingredients: 
1lb of lean ground turkey meat 
1 (15oz) can of diced tomatoes w/ green chilies - undrained 
1 (15oz) can of black beans - rinsed 
1 cup of shredded cheese 
1/2 packet of taco seasoning 
**green onions for top garnish if you want

Directions:
1. Cook turkey in a 10-inch skillet over medium-high heat until done, stirring often to separate meat.  Pour off any fat. return to heat 
2. Pour in can of diced tomatoes and black beans. Stir 
3. Add taco seasoning. Stir 
4. Top mixture with cheese. Once cheese is melted serve over lettuce or whole grain tortilla chips. 

ROAST CHICKEN QUARTERS W/ POTATOES AND TOMATOES

Ingredients:

Nonstick cooking spray
4 (6-oz.) raw chicken leg quarters
¼ tsp. sea salt
½ tsp. ground black pepper
2 Tbsp. fresh lime juice
¼ cup low-sodium organic chicken broth
1 medium lime, sliced
6 fresh rosemary sprigs, leaves removed and chopped, stems discarded (reserve 2 whole sprigs)
4 medium Yukon gold potatoes, cut in half lengthwise
15 cherry tomatoes, cut in half
5 kumquats, cut in half (or 1 lemon, sliced)
6 fresh parsley sprigs, chopped

Directions:

1. Preheat oven to 450° F.

2. Place chicken in large oven-proof roasting pan lightly coated with spray.
3. Season with salt and pepper.
4. Drizzle with lime juice and broth; top with lime slices and chopped rosemary.
5. Bake for 15 minutes.
6. Add potatoes, tomatoes, kumquats (or lemons), parsley, and rosemary sprigs; bake for 30 to 40 minutes, or until chicken is no longer pink in the thickest part, juices run clear, and vegetables are tender.
7. Remove skin before serving.

SHRIMP SCAMPI

Ingredients:

3 oz dry whole wheat pasta
2 Tbsp. olive oil, divided use
8 oz medium shrimp, peeled, deveined
1 clove garlic, crushed
1 Tbsp. yellow bell pepper, finely chopped
1 Tbsp. red bell pepper, finely chopped
2 Tbsp. fresh lemon juice
¼ cup low-sodium, organic vegetable broth
2 Tbsp. white wine
Ground black pepper (to taste; optional)
Crushed red pepper (to taste; optional)
3 fresh parsley sprigs, finely chopped
2 fresh basil leaves, finely chopped

Directions:

1. Bring large pot of water to boil for pasta.
2. Cook pasta according to package directions; drain. Set aside.
3. While pasta is cooking, heat 1 Tbsp. oil in large nonstick skillet over medium-high heat.
4. Add shrimp and garlic; cook, stirring frequently, for 2 to 3 minutes, or until shrimp is opaque and firm. Remove shrimp from pan. Set aside.
5. Heat remaining 1 Tbsp. oil over medium-high heat. Add bell peppers; cook, stirring frequently, for 3 to 4 minutes or until soft.
6. Add lemon juice, broth, wine, black pepper, and red pepper; cook, stirring frequently, for 1 to 2 minutes.
7. Add shrimp, parsley, and basil; cook until heated through.
8. Divide pasta between 2 plates; top evenly with shrimp mixture.

ROASTED ACORN SQUASH W/ MUSHROOM RAGU

Ingredients:

1 acorn squash, cut in half, seeds removed
3 tsp. olive oil, divided use
½ medium onion, chopped
1 clove garlic, finely chopped
1 cup sliced mushrooms
1 (15-oz.) can low-sodium crushed tomatoes
1 tsp. fresh oregano (or thyme), finely chopped
Sea salt and ground black pepper (to taste; optional)

Directions:

1. Preheat oven to 400° F.
2. Brush the interior of each squash half with ½ tsp. oil.
3. Bake for 45 to 50 minutes, or until tender when pierced with a fork. Remove from oven. Set aside.
4. Heat remaining 2 tsp. oil in large saucepan over medium-high heat.
5. Add onion and mushrooms; cook, stirring frequently, for 6 to 7 minutes, or until onions are translucent and mushrooms are lightly browned.
6. Add garlic; cook for 1 minute.
7. Add tomatoes and oregano. Season with salt and pepper if desired; cook, stirring frequently, for 10 minutes.
8. Spoon half of the sauce mixture into each squash half.