Prep/ Total Time: 30 min. Makes: 4 servings
1 pound ground turkey 1 medium onion, chopped 1 shallot, finely chopped 3 garlic cloves, minced 1/4 cup tomato paste 1 medium sweet potato, peeled and cubed 1 cup chicken broth 2 teaspoons smoked paprika 1/2 teaspoon salt 1/4 teaspoon pepper 3 cups chopped fresh kale Dash crushed red pepper flakes 1 medium ripe avocado, peeled and sliced Minced fresh mint, optional
1. In a large skillet, cook turkey, onion, shallot and garlic over medium heat until turkey is no longer pink and vegetables are tender, 8-10 minutes, breaking up turkey into crumbles; drain. Add tomato paste; cook and stir 1 minute longer. 2. Add sweet potato, broth, smoked paprika, salt and pepper. Bring to a boil; reduce heat. Simmer, covered, until sweet potato is tender, about 10 minutes, stirring occasionally. Add kale and red pepper flakes; cook and stir until kale is wilted, about 2
Prep: 15 min. Bake: 20 min. Makes: 1-1/2 dozen
2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon pumpkin pie spice 1/2 teaspoon salt 3 large egg, room temperature 1 can (15 ounces) pumpkin 1-1/2 cups sugar, divided 1/4 cup canola oil 2 tablespoons butter, melted 1/2 teaspoon ground cinnamon
1. Preheat oven to 350°. In a small bowl, combine the first 4 ingredients. Whisk eggs, pumpkin, 1 cup sugar, oil and butter until blended; stir into dry ingredients just until moistened. Cut a small hole in the corner of a food-safe plastic bag; fill with batter. Pipe into 2 greased 6-cavity doughnut pans, filling cavities half full. 2. Bake until a toothpick inserted in the center comes out clean, 12-15 minutes. Cool for 5 minutes before removing from pans to wire racks. Cool for 5 minutes. 3. While doughnuts are still warm, combine cinnamon and remaining 1/2 cup sugar in a shallow bowl. Coat doughnuts in sugar mixture on all sides. After donuts have cooled to room temperature, dip the tops in sugar mixture again.
Prep: 25 min. Cook: 3-1/2 hours Makes: 8 Servings
2 pounds boneless skinless chicken thighs, cut into 1-inch pieces 1 cup quinoa, rinsed 1 medium onion, cut into 1-inch pieces 1 medium sweet yellow pepper, cut into 1-inch pieces 1 medium sweet red pepper, cut into 1-inch pieces 2 cups chicken broth 1/2 cup honey 1/3 cup reduced-sodium soy sauce 1/4 cup mirin (sweet rice wine) or sherry 1 tablespoon minced fresh gingerroot 2 garlic cloves, minced 1/4 to 1 teaspoon crushed red pepper flakes 1 can (8 ounces) unsweetened pineapple chunks, drained 3 green onions, thinly sliced 2 teaspoons sesame seeds
1. Place the chicken in a 4- or 5-qt. slow cooker. Top with quinoa, onion and peppers. In a medium bowl, whisk the broth, honey, soy sauce, mirin, ginger, garlic and red pepper flakes; pour into slow cooker. 2. Cook, covered, on low 3-1/2 to 4 hours or until chicken is tender. Serve with pineapple, green onions and sesame seeds.
Prep: 10 min. + chilling Makes: 24 Servings
1 cup creamy peanut butter 1 cup honey 4 cups quick-cooking oats 1 cup chopped walnuts 1/2 cup raisins 1/4 teaspoon salt
1. In a large microwave-safe bowl, combine peanut butter and honey. Heat, uncovered, until warmed, 20-30 seconds. Stir until smooth; add remaining ingredients and stir until combined. Transfer to a lightly greased 13x9-inch pan; gently press mixture into pan. Cover and refrigerate until set, 1 hour or overnight. Cut into bars.