Stuffed Peppers with Turkey Recipe
(serves 1-2)

two large green peppers
1 tablespoon oil
1/2 onion diced
1/4 red pepper, diced
salt and pepper
1 cup shredded cooked turkey or chicken
2 cups marinara sauce
2 cups baby spinach
1 cup cooked rice ( I used leftover brown rice)
1/2 cup shredded cheddar cheese, divided

Gently cut the tops off the peppers and scoop out the core and ribs. Trim the inside of the top and wash out the peppers. Steam for 7 minutes or until just getting tender. Oil a baking dishand preheat oven to 350F. In a skillet heat oil to medium low and add onion and red pepper, sweat for 5 minutes or until soft. Add turkey, marinara and salt and pepper to taste. Bring to a gently simmer to heat through, add spinach and stir until just wilted. Remove from heat and fold in half of the cheese and the rice. Add the mixture to the pepper bottoms and place in the baking dish. Top with remaining cheese and the pepper tops. Bake for 30 minutes and serve.

Black Bean and Turkey Chili (serves 6)

2T extra-virgin olive oil, divided
1 lb. ground turkey
1 lb. ground chicken breast
2 T grill seasoning
½lb mushrooms, chopped
1 medium onion, chopped
3 ribs celery, chopped
1 large red pepper, chopped
2 cloves garlic, chopped
1 T Worcestershire sauce
3 canned chipotle peppers, chopped
1 T ground cumin
1 bottle beer
1 (15oz) can black beans, drained
1 (15oz) can crushed tomatoes
1 C chicken stock
3 T fresh thyme leaves
3 T cheddar, shredded for garnish
2 T chopped cilantro, for garnish
3 T plain yogourt, for garnish

Heat a large dutch oven over medium heat. Add 1T olive oil, the meat and grill seasoning. Use a fork to crumble the meat together and brown it evenly. Should take about 5 minutes. Remove the meat to a plate and add the other tablespoon of oil. Add the mushrooms and begin to brown for a few minutes. Once they start to soften push them to the outside of the pot and add the onions, celery peppers and garlic. Sweat until soft and then mix all together. Return meat to the pan and add Worcestershire, cumin, chipotle and stir. Then add beer and simmer while you deglaze (scrape up all the bits from the bottom with a wooden spoon). When the beer has reduced by half add the beans, tomatoes stock and thyme and simmer for ten minutes. Season to taste. Serve topped with shredded cheese, yogourt and cilantro.

Turkey Sausage, White Bean and Spinach Soup with Fresh Rosemary
(serves 4)

1t olive oil
3 turkey chorizo sausages, casing removed
1t olive oil
1/2 medium onion, diced
1 stalk celery, diced
1/2C carrots, diced
1 clove garlic, minced
1T fresh rosemary, chopped
1/2C white wine
1T tomato paste
4C chicken stock
2C cooked white beans, ( such as cannelini or great northern)
1C frozen spinach (If it is in block form you will want to defrost it ahead of time)
salt and pepper

Heat a large dutch oven to medium and add olive oil and sausages. Using a fork break up the sausages into bite size pieces and turn until browned. Move the sausages to the outside of the pan and add onion, celery, carrots, garlic and rosemary as well as a good pinch of salt. Sweat the vegetables stirring until soft and mix in the sausage. Add wine and allow to reduce by half, scraping up any browned bits from the bottom. Add in tomato paste and allow to melt stirring regularly. Add chicken stock and bring to a simmer. Simmer for ten minutes. Add in beans and spinach and taste for seasoning. Simmer until spinach is cooked and serve hot with some crusty bread.

Primavera Turkey Burgers
(makes 4 small or 6 large burgers)

1.5lbs ground turkey (I used half breast and half thigh meat)
1t salt
lots of pepper
2T grated carrots
2 scallions, minced
1/4C cooked, chopped spinach
cooking spray

Combine all above ingredients and form into burgers. Store in fridge until ready. Heat a non-stick skillet to medium heat. Cook about 7-8 minutes per side. I used a thermometer to check that they were done.

I served these with mayo, mashed avocado and tomatoes on whole wheat buns.

Turkey Sausage, White Bean and Kale Soup
(serves 4-6)

1T olive oil
1 onion, diced
1 clove garlic, minced
4 cooked turkey wine sausages
1 bunch kale, well washed, de-stalked and roughly chopped
1L chicken stock
1 can great northern beans, drained and rinsed.
salt and pepper

Sweat onion in olive oil until translucent, add garlic and cook for another minute then add sausage and let it cook for another few minutes. Sprinkle in some salt and pepper. Add stock and bring to a gentle simmer. Stir in kale and cook for about 15 minutes before adding the beans. Simmer until kale is tender – taste and correct for seasoning.