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Tag: dinner

  • Chicken & Apple-Sage Pan Sauce with Roasted Brussels Sprouts, Carrots & Turnip

    Chicken & Apple-Sage Pan Sauce with Roasted Brussels Sprouts, Carrots & Turnip

    How to Make Chicken & Apple-Sage Pan Sauce with Roasted Brussels Sprouts, Carrots & Turnip

    A topping of sweet apple cooked with spicy maple syrup, piquant mustard, and woodsy sage transforms simply seared chicken into the perfect winter meal—complete with a robust, seasonal trio of roasted carrots, brussels sprouts, and turnip.

     


    10 min prep time


    30 min cook time


    2servings


    1/2 recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Prepare the ingredients & start the sauce. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; quarter lengthwise. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Cut off and discard the ends of the turnip; medium dice. Combine in a large bowl. Core and medium dice the apple. Pick the sage leaves off the stems; thinly slice the leaves. In a bowl, combine the mustard , maple syrup, and 1/4 cup of water. Season with salt (optional) and pepper.
    2. Roast the vegetables. Line a sheet pan with foil. In a small bowl, combine ground yellow mustard, smoked paprika, sweet paprika, garlic powder, and onion powder to create spice blend. To the bowl of prepared vegetables, add a 1/2 tsp of olive oil and season with salt (optional), pepper, and enough of the spice blend to coat (you may have extra). Toss to coat. Transfer to the prepared sheet pan and arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
    3. Cook the chicken & apple. Meanwhile, pat the chicken dry with paper towels. Season with salt (optional) and pepper on both sides. In a medium pan (nonstick, if you have one), heat 1/2 tsp of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 8 minutes, or until lightly browned. Flip the chicken and add the diced apple. Cook, stirring the apple occasionally, 6 to 8 minutes, or until the apple is softened and the chicken is cooked through (an instant-read thermometer should register 165°F). Leaving the apple in the pan, transfer the cooked chicken to a plate. 
    4. Finish the sauce & serve your dish. Add the sauce (carefully, as the liquid may splatter), and sliced sage leaves to the pan of cooked apple. Season with salt (optional) and pepper. Cook on medium-high, stirring frequently, 30 seconds to 1 minute, or until the apple is thoroughly coated. Turn off the heat. Serve the cooked chicken with the roasted vegetables. Top the chicken with the finished sauce and apple. Enjoy!
    Fiber Focused
    Veggie Rich
    Comfort Food
    Cooking for 1 or 2
    Dinner
    Foodie
    Meal Kit Recipes
    Main Dish
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    Nutrition facts

    2 Servings



    • Serving Size

      1/2 recipe


    • Amount per serving



      Calories





      450

    • % Daily value*

    • Total Fat
      17g

      22%

      • Saturated Fat
        3g

        15%
      • Trans Fats
        0g

    • Cholesterol
      135mg

      45%

    • Sodium
      660mg

      29%

    • Total Carbohydrate
      41g

      15%

      • Dietary Fiber
        9g

        32%
      • Total Sugars
        24g

    • Protein
      39g

    Ingredients

    fresh Brussels sprouts
    4 oz

    carrot(s)
    3 med

    purple top turnip
    1 med

    apple
    1 med

    fresh sage
    4 g

    Dijon Mustard
    1 tbsp

    spicy maple syrup
    1 1/2 tbsp

    water
    1/4 cup

    ground yellow mustard
    1/2 tsp

    sweet paprika
    1/2 tsp

    smoked paprika
    1/2 tsp

    onion powder
    1/2 tsp

    garlic powder
    1/2 tsp

    olive oil (divided)
    1 tsp

    boneless, skinless chicken thighs
    3/4 lbs

    salt and pepper to taste (optional; added salt not included in Nutrition Facts)
    1 pinch

  • Spicy Salmon & Orange Relish with Salsa Verde Couscous

    Spicy Salmon & Orange Relish with Salsa Verde Couscous

    How to Make Spicy Salmon & Orange Relish with Salsa Verde Couscous

    In this vibrant dish, salmon fillets are seasoned with a touch of crushed red pepper for a pleasant kick of heat—delightfully balanced by the sweet and tangy flavors of our fresh orange and pickled pepper relish served on top.


    10 min prep time


    25 min cook time


    2servings


    1/2 recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Prepare the ingredients & make the relish. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Cut off and discard the stems of the sweet peppers; remove the cores. Thinly slice into rings. Peel and roughly chop 2 cloves of garlic. Roughly chop the piquante peppers. Peel and medium dice the orange. In a bowl, combine the diced orange, chopped piquante peppers, and a 1/2 tsp of olive oil; season with salt (optional) and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.
    2. Cook the couscous. Meanwhile, in a medium pot, combine the couscous, a big pinch of salt (optional), and 3/4 cup of water; heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork.
    3. Cook the vegetables & finish the couscous. Meanwhile, in a medium pan (nonstick, if you have one), heat a 1/2 tsp of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced sweet peppers and chopped garlic; season with salt (optional) and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to the pot of cooked couscous; stir in the salsa verde. Taste, then season with salt (optional) and pepper if desired. Wipe out the pan. 
    4. Cook the salmon & serve your dish. Pat the fish dry with paper towels. Transfer to a cutting board, skin side down. Cut into two equal-sized pieces; season on both sides with salt (optional), pepper, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil. Cook 3 to 5 minutes on the first side, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through. Turn off the heat. Serve the cooked salmon over the finished couscous. Garnish with the relish. Enjoy!
    Mediterranean
    Seafood
    Meal Kit Recipes
    Main Dish
    Foodie
    Dinner
    Cooking for 1 or 2
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    Nutrition facts

    2 Servings



    • Serving Size

      1/2 recipe


    • Amount per serving



      Calories





      700

    • % Daily value*

    • Total Fat
      42g

      54%

      • Saturated Fat
        8g

        40%
      • Trans Fats
        0g

    • Cholesterol
      80mg

      27%

    • Sodium
      390mg

      17%

    • Total Carbohydrate
      45g

      16%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        10g

    • Protein
      37g

    • Potassium
      1192mg
      25%

    Ingredients

    zucchini
    1 (9-oz)

    mini sweet peppers
    4 oz

    garlic
    2 clove

    sweet piquante peppers
    3

    navel orange
    1

    olive oil (divided)
    3 tsp

    yellow couscous
    1/2 cup

    water
    3/4 cup

    salsa verde (tomatillo salsa)
    1/3 cup

    skin-on salmon filet
    10 oz

    crushed red pepper flakes
    1/4 tsp

    salt and pepper to taste (optional; added salt is not included in Nutrition Facts information)
    1 pinch

  • Quinoa Fried Rice with Bok Choy, Shishitos & Carrots

    Quinoa Fried Rice with Bok Choy, Shishitos & Carrots

    How to Make Quinoa Fried Rice with Bok Choy, Shishitos & Carrots

    Classic fried rice gets a twist in this recipe: we’re swapping in red quinoa, whose hearty texture complements a flavorful combination of sautéed cabbage, carrots, and shishito peppers. The velvety smooth yolk of a fried egg adds an extra layer of rich, savory flavor.


    10 min prep time


    30 min cook time


    2servings


    1/2 Recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Cook the quinoa. Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Once boiling, add the quinoa and cook, uncovered, 14 to 16 minutes, or until tender. Drain thoroughly.
    2. Prepare the ingredients. Meanwhile, wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Cut off and discard the stems of the peppers, then thinly slice into rings. Combine the sliced carrots and peppers in a bowl. Thinly slice the bok choy, separating the stems and leaves. Peel and roughly chop 2 cloves of garlic. Peel and finely chop the ginger. In a large bowl, combine the prepared garlic, ginger, and bok choy stems. Roughly chop the peanuts.
    3. Cook the vegetables. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the prepared carrots and peppers; season with salt (optional) and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Add the prepared aromatic mixture and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly softened. Add the sliced bok choy leaves. Cook, stirring frequently, 1 to 2 minutes, or until wilted and combined. Transfer to a large bowl. Cover with foil to keep warm. Wipe out the pan.
    4. Fry the quinoa. In the same pan, heat the sesame oil on medium-high until hot. Add the cooked quinoa in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy. Turn off the heat; stir in the soy sauce and vinegar. Transfer to the bowl of cooked vegetables; stir to combine. Taste, then season with salt and pepper, if desired. Cover with foil to keep warm. Wipe out the pan.
    5. Fry the eggs & serve your dish. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate. Season with salt (optional) and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the finished quinoa and vegetables topped with the fried eggs. Garnish with the chopped peanuts. Enjoy!
    Fiber Focused
    Asian
    Main Dish
    Foodie
    Dinner
    Cooking for 1 or 2
    Meal Kit Recipes
    Vegetarian
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    Nutrition facts

    2 Servings



    • Serving Size

      1/2 Recipe


    • Amount per serving



      Calories





      560

    • % Daily value*

    • Total Fat
      33g

      42%

      • Saturated Fat
        3.5g

        18%
      • Trans Fats
        0g

    • Cholesterol
      255mg

      85%

    • Sodium
      670mg

      29%

    • Total Carbohydrate
      46g

      17%

      • Dietary Fiber
        9g

        32%
      • Total Sugars
        8g

    • Protein
      20g

    • Potassium
      839mg
      18%

    Ingredients

    red quinoa
    1/2 cup

    carrot(s)
    6 oz (approximately 3 carrots)

    shishito peppers
    3 oz

    baby bok choy
    10 oz

    garlic
    2 clove

    fresh ginger
    1-inch piece

    peanuts (whole, skin-off, unsalted, roasted)
    3 tbsp

    olive oil (divided)
    3 tsp

    crushed red pepper flakes
    1/4 tsp

    sesame oil
    1 tbsp

    soy sauce
    1 tbsp

    rice vinegar
    1 tbsp

    pasture-raised brown eggs
    2

  • Sheet Pan Zucchini and Red Pepper “Stir-Fry”

    Sheet Pan Zucchini and Red Pepper “Stir-Fry”

    How to Make Sheet Pan Zucchini and Red Pepper “Stir-Fry”

    This recipe looks and tastes like a stir-fry, but it is roasted in the oven instead of cooking it on the stovetop. Just toss everything together, lay it out on a sheet pan, and let it bake! It’s great as is, or you could add some additional flavors: Sprinkle with peanuts for crunch; drizzle with hot sauce for pow; add fresh cilantro for herbal flair.

     


    15 min prep time


    30 min cook time


    4servings


    1 1/2 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 450°F. Line a large rimmed baking sheet with unbleached parchment paper.

    2. Pat or squeeze the tofu of excess liquid, if necessary. Cut the tofu into (3/4-inch) cubes.

    3. In a large bowl, whisk together the ginger, tamari, vinegar, and oil. Add the zucchini and bell pepper pieces to the sauce mixture; toss by hand to coat. 

    4. Arrange the zucchinis and peppers in a single layer on the baking sheet (fill 2/3 of the sheet), letting excess sauce drip back into the bowl. 

    5. Add the tofu to the bowl with the remaining sauce mixture; toss to coat. Arrange the tofu in a single layer on the baking sheet (fill the rest of the sheet). Drizzle tofu with any remaining sauce.

    6. Roast until the tofu and vegetables are browned, about 30 minutes; no stirring needed. Serve.

    Vegetarian
    Vegan
    One Pot
    Main Dish
    Budget Friendly
    Dinner
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1 1/2 cups


    • Amount per serving



      Calories





      180

    • % Daily value*

    • Total Fat
      11g

      14%

      • Saturated Fat
        1.4g

        7%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      350mg

      15%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        6g

    • Protein
      12g

    • Potassium
      580mg
      12%

    Ingredients

    red bell pepper (cut into 1-inch strips)
    2 med

    zucchini (cut into 1/2 thick rounds)
    2 med

    toasted sesame oil
    1 1/2 tbsp

    rice vinegar
    1 1/2 tbsp

    lower sodium soy sauce
    2 tbsp plus 2 tsp

    fresh ginger (grated)
    1 tbsp

    extra firm tofu
    1 (14-oz) package

  • Instant Pot Spiced Pork Roast with Butternut Squash

    Instant Pot Spiced Pork Roast with Butternut Squash

    How to Make Instant Pot Spiced Pork Roast with Butternut Squash

    This Instant Pot meal is fancy enough for a holiday meal, but easy enough for a weeknight dinner. Tender pork loin is spiced with warm cinnamon and cloves, and paired with seasonal butternut squash and cranberries. All of it comes together in the Instant Pot for hands-off cooking with minimal clean up.


    20 min prep time


    45 min cook time


    6servings


    4 oz pork with 1 cup squash and 1 tbsp sauce

    Print Recipe >

    Step-By-Step Instructions:

    1. Press the Saute, then press the Adjust button to “More” or “High”. When the display says “Hot” add the pecans and cook for 4 minutes, or until beginning to lightly brown, stirring occasionally. Set aside on separate plate.
    2. Combine the cinnamon, cloves, 1/2 tsp. salt, and the black pepper in a small bowl and coat both sides of the pork with the mixture.
    3. Add the oil to the pot, tilt pot to coat bottom lightly. Place pork in the pot and cook 2 minutes on each side.
    4. Pour the water around pork and top pork with orange slices. Seal the lid, close the valve, press the Cancel button, and set to Manual/Pressure Cook for 20 minutes. Use a natural pressure release for 5 minutes, followed by a quick pressure release.
    5. When the valve drops, carefully remove the lid. Remove the pork. (Internal temperature should reach 145 degrees F.) Place on cutting board and let stand 5 minutes before slicing. Cover to keep warm, if desired.
    6. Meanwhile, add the squash and onions to the liquid in the pot. Seal the lid, close the valve, press the Cancel button, and set to Manual/Pressure Cook for 3 minutes, followed by a quick pressure release. When the valve drops, carefully remove the lid. Remove the vegetables with a slotted spoon and sprinkle evenly with the pecans. Cover to keep warm.
    7. Add the cranberries to the liquid in the pot. Press the Cancel button, and set to Saute. Bring to a boil and boil 6-7 minutes or until thickened and reduced to 1/2 cup. Spoon over pork slices.
    Fiber Focused
    Comfort Food
    Dinner
    Foodie
    Holidays & Entertaining
    Main Dish
    One Pot
    Slow Cooker
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    Nutrition facts

    6 Servings



    • Serving Size

      4 oz pork with 1 cup squash and 1 tbsp sauce


    • Amount per serving



      Calories





      380

    • % Daily value*

    • Total Fat
      19g

      24%

      • Saturated Fat
        4.1g

        21%
      • Trans Fats
        0g

    • Cholesterol
      80mg

      27%

    • Sodium
      440mg

      19%

    • Total Carbohydrate
      25g

      9%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        7g

    • Protein
      30g

    • Potassium
      970mg
      21%

    Ingredients

    chopped pecans
    1/2 cup

    boneless pork loin roast (trimmed of fat)
    2 lbs

    ground cinnamon
    1 tsp

    ground cloves
    1/4 tsp

    salt (divided use)
    1 tsp

    black pepper
    1/4 tsp

    canola oil
    1 tbsp

    orange (cut into thin slices)
    1

    water
    1/2 cup

    butternut squash (cut into 3/4-inch cubes)
    2 lbs

    chopped onion
    1 cup

    dried cranberries
    1/3 cup

  • Instant Pot Chicken Italian Soup with Artichokes

    Instant Pot Chicken Italian Soup with Artichokes

    How to Make Instant Pot Chicken Italian Soup with Artichokes

    This soup is loaded with a variety of vegetables, making a hearty and nutritious choice. A big batch comes together easily in the Instant Pot. Freeze some for later in individual servings for a quick grab-and-go lunch.


    23 min prep time


    40 min cook time


    10servings


    1 2/3 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. Press the Saute button, then press the Adjust button to “More” or “High”. When the display says “Hot”, add 1 Tbsp. of the oil. Add the onions and cook 4 minutes or until translucent. Stir in the garlic and cook 30 seconds, stirring constantly. Stir in the chicken, cabbage, zucchini, mushrooms, tomatoes, artichoke hearts, 2 cups of the broth, basil, vinegar, bay leaves, and pepper flakes.
    2. Seal the lid, close the valve, press the Cancel button, and set to Manual/Pressure Cook for 10 minutes. Use a natural release for 10 minutes followed by a quick pressure release.
    3. When the valve drops, carefully remove the lid. Stir in half of the spinach until just wilted, stir in the remaining spinach, beans, 2 cups broth, 2 Tbsp. oil, and the salt.
    Fiber Focused
    Comfort Food
    Italian
    Budget Friendly
    Dinner
    Gluten-Free
    Lunch
    One Pot
    Slow Cooker
    Soup
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    Nutrition facts

    10 Servings



    • Serving Size

      1 2/3 cups


    • Amount per serving



      Calories





      200

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      25mg

      8%

    • Sodium
      480mg

      21%

    • Total Carbohydrate
      23g

      8%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        9g

    • Protein
      17g

    • Potassium
      900mg
      19%

    Ingredients

    olive oil (divided use)
    3 tbsp

    chopped onion
    2 cup

    garlic (minced)
    3 clove

    boneless, skinless chicken breasts
    1 lbs

    green cabbage (chopped)
    8 oz

    no-salt-added stewed tomatoes
    2 (14.5-oz) cans

    zucchini (chopped)
    1 lb

    sliced mushrooms
    1 (8-oz) package

    quartered artichoke hearts
    1 (14-oz) can

    low sodium chicken broth
    1 (32-oz) carton

    dried basil
    1 tbsp

    red wine vinegar
    3 tbsp

    bay leaves
    3

    crushed red pepper flakes
    1/4 tsp

    spinach
    1 (10-oz) package

    no-salt-added cannellini beans
    1 (15-oz) can

    salt
    1 1/4 tsp

  • Instant Pot Cajun Chicken and Andouille Rice

    Instant Pot Cajun Chicken and Andouille Rice

    How to Make Instant Pot Cajun Chicken and Andouille Rice


    30 min prep time


    45 min cook time


    12servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Press the Saute button, then press the Adjust button to “More” or “High”. When the display says “Hot”, add the oil, tilt the pot to coat bottom lightly. Add the sausage to the pot and cook for 6-7 minutes or until beginning to richly brown on edges, stirring occasionally. (Note: brown bits will build up on the bottom of pot at this point.) Add the garlic and cook 30 seconds, stirring constantly. Add the remaining ingredients, except the salt. Press ingredients down with back of spoon to make sure the rice is covered with water.
    2. Seal the lid, close the valve, press the Cancel button, and reset to Manual/Pressure Cook for 20 minutes.
    3. Use a natural pressure release for 10 minutes, followed by a quick pressure release. When the valve drops, carefully remove the lid. Stir in the salt. Turn off the pressure cooker and let stand 10-15 minutes to thicken slightly and absorb flavors.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Slow Cooker
    One Pot
    Main Dish
    Holidays & Entertaining
    Dinner
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    Nutrition facts

    12 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      270

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        2.4g

        12%
      • Trans Fats
        0g

    • Cholesterol
      50mg

      17%

    • Sodium
      390mg

      17%

    • Total Carbohydrate
      33g

      12%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        4g

    • Protein
      16g

    • Potassium
      510mg
      11%

    Ingredients

    canola oil
    1 tbsp

    Cajun-style andouille sausage, fully cooked (sliced into coins)
    12 oz

    garlic (minced)
    6 clove

    green bell pepper (seeded and coarsely chopped)
    3

    red bell pepper (seeded and coarsely chopped)
    1

    onion(s) (chopped)
    1 cup

    boneless skinless chicken thighs (cut into 1-inch pieces)
    1 lbs

    brown rice
    1 3/4 cup

    quinoa
    3/4 cup

    quartered artichoke hearts (drained)
    1 (14-oz) can

    dried thyme
    1 tbsp

    bay leaves
    3

    smoked paprika
    1 1/2 tsp

    black pepper
    1/2 tsp

    water
    3 cup

    salt
    1/2 tsp

  • Instant Pot Pumpkin-Spiced Turkey Chili

    Instant Pot Pumpkin-Spiced Turkey Chili

    How to Make Instant Pot Pumpkin-Spiced Turkey Chili

    If you hate having to clean multiple pans, this Instant Pot recipe is right for you. Balancing sweet and savory, this low-fat and high-fiber chili will keep you full and warm through the fall. Bring it to your next fall party and it’s sure to be a hit!


    25 min prep time


    35 min cook time


    10servings


    1 1/4 cups with 2 tbsp yogurt

    Print Recipe >

    Step-By-Step Instructions:

    1. Press the Saute button, then press the Adjust button to “More” or “High”. When the display says “Hot”, add the oil, tilt the pot to coat bottom lightly. Add the turkey and cook for 4 minutes or until no longer pink, stirring occasionally. Add the peppers and onions and cook for 4 minutes. Stir in the garlic, cook 30 seconds, stirring constantly. Add remaining chili ingredients, except the salt, and stir until well blended.
    2. Seal the lid, close the valve, press the Cancel button, and reset to Manual/Pressure Cook for 20 minutes.
    3. Use quick pressure release. When the valve drops, carefully remove the lid and stir in salt. Spoon yogurt on top of each serving.
    Fiber Focused
    Comfort Food
    Budget Friendly
    Dinner
    Lunch
    Main Dish
    One Pot
    Slow Cooker
    Soup
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    Nutrition facts

    10 Servings



    • Serving Size

      1 1/4 cups with 2 tbsp yogurt


    • Amount per serving



      Calories





      230

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1.3g

        7%
      • Trans Fats
        0.1g

    • Cholesterol
      35mg

      12%

    • Sodium
      480mg

      21%

    • Total Carbohydrate
      27g

      10%

      • Dietary Fiber
        7g

        25%
      • Total Sugars
        9g

    • Protein
      19g

    • Potassium
      800mg
      17%

    Ingredients

    canola oil
    1 tbsp

    lean ground turkey
    1 lbs

    chopped red bell pepper
    1 cup

    chopped yellow bell pepper
    1 cup

    chopped onion
    1 cup

    garlic (minced)
    3 clove

    pumpkin puree
    1 (15-oz) can

    no-salt-added black beans (rinsed and drained)
    1 (15-oz) can

    no-salt-added kidney beans (rinsed and drained)
    1 (15-oz) can

    no-salt-added diced tomatoes
    1 (28-oz) can

    low sodium chicken broth
    2 cup

    apple juice
    1/2 cup

    chili powder
    3 tbsp

    ground cumin
    1 tbsp

    dried oregano
    1 tsp

    ground cinnamon
    1 tsp

    ground cloves
    1/8 tsp

    ground nutmeg
    1/8 tsp

    salt
    1 1/2 tsp

    Plain Nonfat Greek yogurt
    1 1/4 cup

  • Instant Pot Black and White Turkey Chili Soup

    Instant Pot Black and White Turkey Chili Soup

    How to Make Instant Pot Black and White Turkey Chili Soup


    35 min prep time


    25 min cook time


    9servings


    1 1/4 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. Place the bread cubes and 3 Tbsp. of the water in a large bowl. Using a fork, mash the bread cube mixture to a paste-like consistency. Add the turkey to the bread mixture and mix until well blended. (Note: it may be easier to use your hands for this step.)
    2. Press the Saute button, then press the Adjust button to “More” or “High”. When the display says “Hot”, add the oil. Add the bell peppers and onion, cook 4 minutes or until the vegetables are soft and starting to become translucent. Add the turkey mixture, garlic, cumin, paprika, turmeric, and black pepper. Cook for 5 minutes or until turkey mixture is no longer pink, stirring frequently.
    3. Add the corn, black beans, navy beans, and the remaining 1 cup water to the pot, stirring gently until blended. Spoon the tomatoes over all. Do NOT STIR.
    4. Whisk together the wine, tomato paste and Worcestershire sauce in a small bowl. Spoon the wine mixture evenly over the tomatoes. Do NOT stir. Seal the lid, close the valve, press the Cancel button, and set to Manual/Pressure Cook for 10 minutes.
    5. Use a quick pressure release for 10 minutes. When the valve drops, carefully remove the lid. Stir the salt into the mixture.
    Fiber Focused
    Comfort Food
    Soup
    Slow Cooker
    Main Dish
    Lunch
    Dinner
    Budget Friendly
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    Nutrition facts

    9 Servings



    • Serving Size

      1 1/4 cups


    • Amount per serving



      Calories





      290

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0.1g

    • Cholesterol
      55mg

      18%

    • Sodium
      500mg

      22%

    • Total Carbohydrate
      30g

      11%

      • Dietary Fiber
        7g

        25%
      • Total Sugars
        5g

    • Protein
      22g

    • Potassium
      680mg
      14%

    Ingredients

    whole wheat bread (torn into small pieces)
    1 slice

    water (divided use)
    1 1/2 cup plus 3 tbsp

    lean ground turkey
    1 1/2 lbs

    canola oil
    2 tbsp

    salt
    1 1/2 tsp

    Worcestershire sauce
    2 tsp

    tomato paste
    2 tbsp

    dry red wine
    1/2 cup

    no-salt-added diced tomatoes
    1 (14.5 oz) can

    no-salt-added navy beans (rinsed and drained)
    1 (15-oz) can

    no-salt-added black beans (rinsed and drained)
    1 (15-oz) can

    frozen corn
    2 cup

    black pepper
    1/2 tsp

    turmeric
    1/2 tsp

    paprika
    1 tsp

    ground cumin
    2 tsp

    garlic (minced)
    6 clove

    chopped onion
    1 cup

    chopped green bell pepper
    2 cup

  • Beef Fajitas

    Beef Fajitas

    How to Make Beef Fajitas

    Use leftover steak from this Coffee-Rubbed Steak recipe for a super easy weeknight dinner! Or start with a 1-1/2 pound strip steak, cooked on the grill or stovetop to your desired doneness. 

     


    10 min prep time


    10 min cook time


    4servings


    1 fajita

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and bell pepper. Sauté for 5 minutes. Add the cooked sliced steak and sauté for 2 to 3 minutes to warm. Sprinkle with salt.

    2. Wrap the tortillas in damp paper towels and microwave on high for 1 minute.

    3. Place each tortilla on a plate. Divide the steak, onions, and peppers among the 4 tortillas. Wrap and serve. These fajitas go well with a green salad.

    Fiber Focused
    Mexican/Southwestern
    One Pot
    Budget Friendly
    Dinner
    Lunch
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1 fajita


    • Amount per serving



      Calories





      470

    • % Daily value*

    • Total Fat
      18g

      23%

      • Saturated Fat
        5.8g

        29%
      • Trans Fats
        0.5g

    • Cholesterol
      115mg

      38%

    • Sodium
      510mg

      22%

    • Total Carbohydrate
      31g

      11%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        4g

    • Protein
      45g

    • Potassium
      820mg
      17%

    Ingredients

    canola oil
    2 tsp

    onion(s) (sliced)
    2 cup

    bell peppers (sliced)
    2 cup

    lean strip steak (cooked, sliced)
    20 oz

    salt
    1/4 tsp

    whole wheat flour tortillas
    4 (8-inch)