Ingredients

• 1 tbsp vegetable oil
• 4 oz turkey kielbasa, diced
• 1 yellow onion, diced
• 3 celery ribs, diced
• 1 red bell pepper, diced
• 1 garlic clove, minced
• 1 chipotle pepper in adobo sauce, minced
• 3 cups corn kernels, fresh, frozen, or canned
• 2 large russet potatoes, peeled and diced
• 3 cups chicken broth
• 1 cup milk
• 2 tbsp cornstarch
• 2 tbsp water
• Salt and pepper to taste
• 1/4 cup sour cream
• 2 tbsp chopped fresh chives

Preparation

In a large soup pot or Dutch oven, heat the oil over medium-high heat. Add the kielbasa and cook, stirring, until it begins to brown on all sides, about 3 to 4 minutes. Add the onion, celery, and bell pepper. Cook, stirring occasionally, until they begin to soften, about 3 to 4 minutes. Add the garlic and chipotle pepper and cook for an additional minute. Add the corn, potatoes, chicken broth, and milk. Bring the mixture to a simmer, then reduce the heat to medium and cook until the potatoes are tender, about 15 minutes.
In a small bowl, whisk the cornstarch and water. Add the cornstarch mixture to the soup, stirring constantly, and cook for an additional 2 to 3 minutes.
Serve immediately topped with a dollop of sour cream and fresh chives or store in the refrigerator for up to 3 days.

Ingredients

Tangy Cucumber Salad

• 1 English cucumber, sliced
• 1/4 cup rice vinegar
• 1/4 cup water
• 1/4 red onion, thinly sliced
• 1 tsp sugar
• 1 tsp sesame oil

Thai Turkey Stir-Fry

• 1 tbsp oil
• 1 lb ground turkey
• 2 garlic cloves, minced
• 1 tsp grated fresh ginger
• 1/2 red chili pepper, thinly sliced
• 3 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tbsp fish sauce
• 1 lime, juice
• 1/4 cup fresh cilantro leaves

Preparation

In a large bowl, add the cucumber, rice vinegar, water, red onion, sugar, and sesame oil. Mix well. Set it aside.
In a large pan, heat the oil over medium-high heat. Add the turkey to the skillet. Cook, breaking it up with the side of a spoon, until it is no longer pink, about 5 to 6 minutes. Add the garlic, ginger, and chili. Cook, stirring, until it becomes fragrant, about 30 seconds. Stir in the soy sauce, brown sugar, and fish sauce. Add the lime juice and continue to cook until the turkey begins to brown, about 1 to 2 minutes.
Serve the stir-fry immediately with the cucumber salad and cilantro or store in the refrigerator for up to 3 days.

Ingredients

• 1 tsp oil
• 1/4 cup turkey kielbasa, diced
• 1 cup chopped baby spinach
• 4 eggs
• 2 tbsp milk
• Salt and freshly ground black pepper

Preparation

In a large nonstick skillet, heat the oil over medium heat. Add the sausage to the skillet and cook, stirring occasionally, until it begins to brown, about 1 to 2 minutes. Stir in the baby spinach. Cook, stirring occasionally, until it is completely wilted.
While the spinach is cooking, in a medium bowl, whisk together the eggs and milk. Pour the egg mixture into the pan and season with salt and pepper to taste. Continue to cook, stirring, until the eggs have set and cooked to your liking, about 1 to 2 minutes.
Serve immediately.

Ingredients

Meatballs

• 1 lb ground turkey
• 1/4 cup breadcrumbs
• 1 large egg
• 2 green onions, thinly sliced
• 2 tbsp soy sauce
• 2 tsp grated fresh ginger
• 1 garlic clove, grated
• 1 tbsp oil
• 1/2 tsp sesame seeds

Glaze

• 1/2 cup hoisin sauce
• 1/4 cup rice vinegar
• 1 tsp sesame oil
• 1 tsp freshly grated ginger
• 1 tsp chili garlic sauce

Preparation

To make the meatballs, in a large bowl, combine the turkey, breadrumbs, egg, green onion, soy sauce, ginger, and garlic. Using hands or a cookie scoop, shape the meatballs and arrange them on a baking sheet. Set them aside.
To make the glaze, in a medium bowl, whisk together the hoisin sauce, rice vinegar, sesame oil, ginger, and chili garlic sauce. Set it aside.
In a large nonstick skillet, heat the oil over medium-high heat. Arrange the meatballs in the skillet. Cook until the bottoms are golden, about 3 to 4 minutes. Flip them and continue to cook until the bottom is golden, about 2 minutes. Flip the meatballs one last time and cook until the remaining side is golden, about 2 minutes. Pour the sauce into the skillet and reduce the heat to medium-low. Continue to cook, flipping the meatballs in the sauce, until the sauce thickens and the meatballs reach an internal temperature of 165ºF, about 5 to 7 minutes.
Serve immediately topped with the sesame seeds. Store in the refrigerator for up to 3 days.

Ingredients

• 4 large eggs
• 2 tbsp 2% milk
• 1 tbsp oil
• 2 hot Italian sausages, removed from their casings
• 1 cup chopped baby spinach
• 1/4 cup roasted red peppers, diced
• 1/2 tsp Italian seasoning
• 1 tbsp freshly grated Parmesan cheese
• Salt and freshly ground black pepper

Preparation

In a large bowl, whisk together the eggs and milk. Set it aside.
In a large nonstick skillet, heat the oil over medium-high heat. Add the sausage, and cook, breaking it up with the side of a spoon, until it is no longer pink, about 4 to 5 minutes. Stir in the baby spinach and roasted red peppers. Continue to cook unitl the spinach has wilted, about 1 minute. Push the sausage mixture to one side of the pan. On the remaining side, pour in the egg mixture and season with the Italian seasoning, salt, and pepper. Cook, stirring constantly, until the eggs begin to set, about 1 to 2 minutes. Combine the eggs with the sausage mixture and add the Parmesan cheese. Continue to cook. stirring, until the eggs have completley set, about 1 minute.
Serve immediately.

Ingredients

• 1 tbsp oil
• 1 lb smoked turkey sausage, sliced
• 2 garlic cloves, minced
• 1 19-oz can fire-roasted tomatoes
• 1 cup chicken broth
• 1 tbsp Italian seasoning
• 1 package fresh cheese tortellini
• 4 cups shredded green kale
• 1/4 cup freshly grated Parmesan cheese
• Salt and freshly ground black pepper

Preparation

In a large skillet, heat the oil over medium-high heat. Add the sausage to the skillet. Cook, stirring occasionally, until it is golden, about 3 to 4 minutes. Remove the sausage from the skillet and set it aside.
Add the garlic to the skillet, and cook, stirring, until it becomes fragrant, about 30 seconds. Stir in the fire-roasted tomatoes, chicken broth, and Italian seasoning. Season with salt and pepper to taste. Bring the mixture to a boil. Stir in the tortellini. Cover the skillet and continue to cook, stirring occasionally, until the pasta is cooked through, about 4 to 5 minutes.
Once tender, stir in the kale. Continue to cook until the kale is wilted, about 3 minutes. Return the sausage to the skillet and stir in the Parmesan cheese.
Serve immediately or store in the refrigerator for up to 3 days.

Ingredients

• 1 tbsp oil
• 1 lb ground turkey
• 3 green onions, thinly sliced
• 1 garlic clove, minced
• 1 tsp grated fresh ginger
• 4 cups kale slaw mix
• 2 tbsp tamari

Preparation

In a large skillet, heat the oil over medium-high heat. Add the turkey, and cook, breaking it up with the side of a spoon, until it is no longer pink, about 5 minutes. Add the green onion, garlic, and ginger. Cook, stirring, until they become fragrant, about 1 minute. Stir in the kale slaw mix and tamari. Cook, stirring occasionally, until the greens are bright green and begin to soften, about 2 to 3 minutes.
Serve immediately or store in the refrigerator for up to 3 days.

Ingredients

• 1 tbsp oil
• 1 lb turkey sausage, removed from its casing
• 1 yellow onion, diced
• 1 orange bell pepper, diced
• 1 red bell pepper, diced
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 4 large eggs
• 1/4 cup shredded cheddar cheese
• 1 cup chopped cherry tomatoes
• 1 avocado, diced
• 1/4 red onion, finely diced
• Salt and freshly ground black pepper

Preparation

In a large skillet, heat the oil over medium-high heat. Add the turkey, and cook, stirring occasionally, until the turkey is no longer pink, about 3 to 4 minutes. Add the onion, orange bell pepper, and red bell pepper. Cook, stirring occasionally, until they begin to soften, about 3 to 4 minutes. Stir in the smoked paprika and garlic powder. Cook, stirring, until they become fragrant, about 30 seconds. Push the mixture to one side of the skillet and on the other side, add the eggs. Stir the eggs constantly until they are cooked through. Combine the eggs with the turkey mixture. Turn the heat off and sprinkle the cheddar cheese over the top.
Serve immedialtey topped with the tomatoes, avocado, and red onion.

Ingredients

• 1 tbsp oil
• 1 white onion, diced
• 1 orange bell pepper, diced
• 1 red bell pepper, diced
• 1 lb frozen turkey meatballs
• 1 can diced pineapple
• 1 cup barbecue sauce
• 2 green onions, sliced
• Salt and pepper to taste

Preparation

In a large skillet, heat the oil over medium-high heat. Add the onion, orange bell pepper, and red bell pepper. Cook, stirring occasionally, until they begin to soften, about 2 to 3 minutes. Add the meatballs, pineapple, and barbecue sauce. Continue to cook, stirring often, until the mixture begins to boil. Reduce the heat to medium and continue to cook until the meatballs are hot and the sauce has thickened slightly, about 10 minutes. Season with salt and pepper to taste
Serve immediately topped with the green onions or store in the refrigerator for up to 3 days.