INGREDIENTS

2 large onions, chopped

5-6 cloves garlic, minced

2 green peppers, chopped

2-3 pounds ground beef, cooked and drained

2 14-ounce cans red, black or white beans, rinsed and drained

1 14-ounce can diced tomatoes

2 jalapenos, seeded and minced

1 tablespoon cumin

1 teaspoon cayenne pepper

1/2 cup beef broth

DIRECTIONS

• Add all ingredients to a slow cooker.

• Cover and cook on Low for 8-9 hours or on High for 4-5 hours

INGREDIENTS

Cooking spray or oil of your choice

1 pound ground Italian turkey sausage (removed from casings)

1 cup diced onion

1 cup diced carrots

3 cloves garlic minced

2 cups baby spinach

4 cups chicken stock

1 can diced tomatoes (14 ½ ounces)

1 can tomato sauce (15 ounces)

2 leaves bay

1/2 teaspoon dried basil

1/4 teaspoon oregano

1 cup multigrain farfalle pasta

1/2 cup part-skim shredded mozzarella

6 ounces part-skim ricotta cheese

1/3 cup grated parmesan cheese

fresh basil optional

DIRECTIONS

For the cheese mixture:

• • • Mix the ricotta and parmesan, and season with a little dash of salt and pepper; set aside.

Stovetop Instructions:

• • • Spray a large pot. I used this 5½ quart multipurpose one.

    • Brown sausage in large pan over medium-high heat, about 6 minutes.

    • Add onions, carrots and bay leaves and continue cooking until veggies are soft, about another 5-6 minutes.

    • Add the garlic, and cook a minute more.

    • Add chicken stock, diced tomatoes, tomato sauce, basil and oregano, and bring to a boil.

    • Carefully remove bay leaves.

    • Add pasta and simmer until cooked, about 8 minutes.

    • Stir in spinach and cook until wilted, about 2 minutes.

    • Top each serving with a spoonful of the ricotta parmesan mixture, and sprinkle with shredded mozzarella.

    • Garnish with fresh basil (optional).

Instant Pot Instructions:

• • • Spray the Instant Pot with cooking spray, or add a little cooking oil (any type), and set the pot to sauté setting, regular level of heat.

    • After the pot preheats for a minute or two, add the sausage (removed from casings), and cook until brown, using a wooden spoon to break apart (about 5 minutes).

    • Add onions, carrots and bay leaves and continue cooking until veggies are soft, about another 5 minutes.

    • Add garlic, and cook a minute more.

    • Add chicken stock, diced tomatoes, basil, oregano and pasta.

    • Place the lid on, lock it and set it to pressure cook for 2 minutes on manual high pressure. (It took mine 15 minutes to come to pressure, FYI).

    • Allow the soup to naturally release for 5 minutes, and then use the level to quick release the remaining pressure.

    • Remove the bay leaves, carefully. I use tongs.

    • Stir in chopped spinach and tomato sauce, and allow spinach to wilt, about 2 minutes.

    • Serve immediately, and garnish with parmesan and ricotta cheese mixture, sprinkle with a little mozzarella and fresh basil (optional).

INGREDIENTS

2 tbsp olive or vegetable oil

½ lb Vermicelli (thin spaghetti) or angel hair pasta

1 lb ground beef or ground turkey

3 minced cloves of garlic

½ cup chopped green peppers

1 cup thinly sliced onions (or use a variety – green, red, yellow)

1 ½ cups whole kernel corn

3 tsp salt (seasoned salt, Vege-Sal or Spike)

1 tsp pepper (or to taste)

1 – 3 tsp chili powder (or more to taste)

1 (14.5 oz) can of diced tomatoes (your preference)

1 cup water (chicken or vegetable stock or broth)

Equivalent of 8 slices of cheese (your choice)

DIRECTIONS

• Heat oil in hot frying pan or Dutch oven.

• Sauté vermicelli in oil until slightly browned, stirring occasionally.

• Add meat and cook, stirring until it loses its red color.

• Stir in next eight ingredients.

• Add tomatoes and water. Stir gently.

• Cover and simmer for 25 minutes.

• Place cheese on top of mixture. Cover and cook for 5 minutes more until cheese is melted.

• Serves 8 – 12. May serve with a salad and garlic bread. Additional vegetables may be used and/or substituted.

INGREDIENTS

1 lb. 95% lean ground beef (or ground white meat chicken or turkey for a healthier option)

1 medium onion (chopped)

1 medium green bell pepper (chopped)

1 medium jalapeño (optional, only if you like spicy chili), chopped

4 clove minced, fresh garlic OR

2 tsp. jarred, minced garlic

1 Tbsp. chili powder

1 Tbsp. ground cumin

1/2 tsp. ground coriander

15.5 oz. canned, no-salt-added or low-sodium pinto or kidney beans, rinsed, drained

14.5 oz. canned, no-salt-added, or, low-sodium, diced tomatoes (undrained)

3/4 cup jarred salsa (lowest sodium available)

DIRECTIONS

• Spray large saucepan with cooking spray. Cook beef and onion over medium-high heat for 5-7 minutes, stirring constantly to break up beef. Transfer to colander and rinse with water to drain excess fat. Return beef to pan.

• Stir in bell pepper, garlic, chili powder, and cumin, and cook for 5 minutes, stirring occasionally.

• Add remaining ingredients and bring to a boil. Reduce to simmer, cover and cook for 20 minutes.

• Optional – serve topped with low-fat grated cheese, a dollop of fat-free sour cream, sliced avocado, snipped cilantro or chopped green onions.

INGREDIENTS

2 Tbsp. olive oil

8 small chicken thighs (about 2 pounds)

kosher salt

Pepper

1 large orange, cut into 6 wedges

8 oz. stale bread, torn into 1-inch pieces

2 Tbsp. lemon juice

1 tsp. Dijon mustard

1 5-ounce package baby kale mix

DIRECTIONS

• Heat oven to 425 degrees F. Heat 1 tablespoon oil in a large skillet over medium-high heat. Season the chicken with 1/2 teaspoon each salt and pepper and cook skin-side down until the skin is golden brown, 6 to 7 minutes. Transfer to a large rimmed baking sheet skin-side up and scatter the orange wedges around the chicken. Roast until the chicken is cooked through, 8 to 10 minutes.

• Meanwhile, discard all but 2 tablespoons fat from the skillet and return to low heat. Add the bread to the skillet and toss in the fat to coat, then sprinkle with 1/2 teaspoon each salt and pepper. Cook, tossing the bread occasionally, until crisp and lightly golden brown, 8 to 10 minutes. Remove from the pan.

• Return the pan to medium-low heat, add the lemon juice to the pan and cook, scraping up all the brown bits, for 1 minute. Remove from heat, squeeze the roasted orange wedges into the pan, add the Dijon mustard and the remaining 1 tablespoon olive oil and whisk to combine.

• Add the kale mix to the skillet along with the croutons and toss to coat. Serve with the chicken.

INGREDIENTS

Head of Bibb lettuce

1/2 cup chopped cranberries

2 Tbsp walnuts

1/4 bulb fennel

2 radishes

3 Tbsp vinegar

1 Tbsp olive oil

kosher salt

Pepper

DIRECTIONS

• Toss Bibb lettuce with 1/2 cup chopped cranberries, walnuts, chopped bulb fennel, and sliced radishes.

• Dress with vinegar and olive oil

• Optional - top with chicken or turkey.

INGREDIENTS

Kale

Mandarins

Strawberries

Blueberries

Almonds

Brianna's Blush Wine Vinaigrette Dressing

DIRECTIONS

• Rinse and chop your kale and strawberries.

• Add a mandarin orange, blueberries, and some almonds.

• Pour the blush wine vinaigrette and toss salad and serve.

Optional add-ins: feta cheese and grilled chicken.

• Serve and enjoy!