INGREDIENTS
1.5 lbs ground turkey
1/2 cup chili powder
2 tbsp extra virgin olive oil
1 medium onions diced
2 cloves of garlic minced
1 29 oz can diced tomatoes
1 29 oz can crushed tomatoes
1 small can tomato sauce
2 cups chicken or vegetable stock
1 can rinsed & drained black beans
kosher salt to taste

DIRECTIONS
In a large pot, heat olive oil on medium, add onions. Cook onions for about 5 minutes, stirring regularly. Add garlic, cook until fragrant - about 1-2 minutes. Add chili powder, cayenne pepper, and 1/2 tbsp kosher salt. Stir for about 2-3 minutes to bloom the spices.

Add stock and ground turkey. Stir until ground turkey is separated (no large chunks). Turn up to med-high heat, bring to boil. Add diced tomatoes, tomato sauce, and beans. Stir and bring back to a boil. Turn down to simmer, cover and cook for 30-45 minutes.

Taste and adjust the spices as needed.

Yield: about 6 cups

INGREDIENTS
3/4 cup chopped almonds
1 cup walnuts, chopped coarse
1/3 cup shelled pumpkin seeds (Pepitas)
4 cups old-fashioned rolled oats*
1 Tbsp ground cinnamon
1/4 cup olive oil
2 Tbsp sesame seeds or chia seeds
1/2 cup honey
2 Tbsp ground flaxseeds
1/4 teaspoon salt
1 cup dried cranberries

*Note – Do not substitute quick-cooking or instant rolled oats in this recipe, or the granola will taste sandy rather than crunchy.

DIRECTIONS
Adjust an oven rack to the middle position and heat the oven to 325 degrees. Toast the almonds and walnuts in a 12‑inch skillet over medium heat, stirring often, until fragrant and beginning to darken, about 3 minutes. Stir in the oats and continue to toast until the oats begin to turn golden, about 2 minutes. Stir in the pumpkin seeds, sesame seeds / chia seeds, and cinnamon and continue to toast until the mixture turns golden, about 2 minutes. Add cranberries, mix to combine.

Off the heat, stir in the honey, olive oil, milled flaxseeds, and salt until well coated. Spread the granola evenly over a parchment lined, large rimmed baking sheet (Jelly Roll Pan works best). Bake, stirring every 10-15 minutes, until the granola is light golden brown, about 30-45 minutes.

Let the granola cool to room temperature, about 45 minutes. Loosen the dried granola with a spatula, break into small clusters, and serve.  The granola can be stored at room temperature in an airtight container for up to 1-2 weeks. It fits really well in a half-gallon mason jar :)

INGREDIENTS
6 cups of Vegetable or Chicken Stock
28 oz can of Enchilada Sauce
1 can Black Beans (drained & rinsed)
1 can of Great Northern Beans (drained & rinsed)
3 pounds Boneless Chicken Tenderloins
Pinch of Cayenne (+/- to your taste)
1 Tbsp Dried Green Onions
Salt & Pepper to taste

SLURRY (for a thicker soup)
2 Tbsp Sour Cream
2 Tbsp Milk
2 Tbsp Corn Starch

DIRECTIONS

1. Place all ingredients in a 4-quart soup pot and bring to boil on medium heat, stirring often, about 8-10 minutes. Remove chicken, internal temp should be 165*, shred chicken, set aside.
2. If you want a thicker soup, create the slurry and add slowly to soup, stirring to combine. Bring back to boil, and simmer (at slow boil) for 10 minutes. Add chicken back to soup, stir to combine. Salt to taste.
3. For a thinner soup, add chicken back to soup after step 1. Stir to combine. Salt to taste.
4. Serve soup with crumbled tortilla chips & cheese on top.
   

OPTIONAL TOPPINGS
Tortilla chips, Shredded Cheese, Cilantro, Sour Cream or Plain Greek Yogurt