Black Bean and Turkey in Adobo Sauce

You will need: 
adapted from Skinny Ms.

 1 1/2 lbs ground Turkey
1 onion (chopped)
2 garlic cloves (minced)
1 cup frozen corn
1 (15 oz) can of black beans (drained and rinsed)
1-3 chiles from 7 oz can of chipotle chiles in adobo sauce, chopped
1 tbs of adobo sauce
Salt and pepper to taste

To top: 
Fat free Greek yogurt
Salsa

To make:

Heat a large pan to medium/heat.  Add onion and garlic and heat through until onions look translucent (about 4 minutes)

Add turkey and brown.  Crumble meat as it cooks for about 10 minutes

Stir in rest of ingredients -Corn to salt and pepper and simmer for 10 minutes.

Garnish and enjoy!!!!

Chicken and Artichoke Spezzatino

Our family's fave chilly weather dinner!  I've been waiting weeks to be able to make this little gem of a meal!  It always delivers and even better it's whipped up in one pot!

Chicken and Artichoke Spezzatino

You will need:
adapted from Giada at Home

2 tablespoons olive oil
1 (4-ounce) piece pancetta, diced into 1/4-inch pieces
2 medium carrots, peeled and cut into 1/2-inch pieces
2 celery stalks, thinly sliced
1 onion, diced
3 cloves garlic, halved
1 teaspoon kosher salt, plus more for seasoning
1 teaspoon freshly ground black pepper, plus more for seasoning
2 (14-ounce) cans low-sodium chicken stock
1/2 packed cup fresh basil leaves, chopped
2 tablespoons tomato paste
2 teaspoons dried thyme
1 bay leaf
2 cups of cooked chicken breast ( we use precooked whole chicken to make it easy)
1 15 oz can of artichoke hearts, drained and chopped
1 (15-ounce) can cannellini beans, rinsed and drained

To Make: 
In a heavy 5 or 6 quart saucepan( I use a Dutch Oven) , heat the oil over medium-high heat. Add the pancetta and cook, stirring frequently, until brown and crispy, about 6 to 8 minutes. Using a slotted spoon, remove the pancetta and drain on paper towels. Set aside. Add the carrots, celery, onion, garlic, 1 teaspoon salt and 1 teaspoon pepper and cook until the onion is translucent, about 5 minutes. Stir in the chicken stock, basil, tomato paste, thyme, and bay leaf. Add the chicken and press down to submerge. Bring the liquid to a simmer. Reduce the heat to medium-low and simmer, uncovered, turning the chicken over and stirring occasionally, for 20 minutes. Add the artichokes and the cannellini beans and simmer until the chicken is cooked through and the liquid has reduced slightly, about 10 to 15 minutes.

Remove the chicken and let cool for 5 minutes. Discard the bones and cut the meat into bite-size pieces. Return the meat to the saucepan and simmer for 5 minutes until warmed through. Remove the bay leaf and discard. Season the spezzatino with salt and pepper, to taste.

Ladle the spezzatino into bowls and garnish with the cooked pancetta.

Southwestern Turkey Burgers

These burgers are a major staple in the Geoffroy household and great for when you need to whip up something quick in a pinch!  We typically have these ingredients on hand so it makes it easy for a quick week night meal or having friends over and want a lighter burger.  They are super simple and deliver the yummy!

Makes 4 burgers
adapted from Cooking Thin

1  1/2 lb lean ground turkey
4 oz can diced green chiles
 salt and pepper to taste

Toppings:
reduced fat pepper jack cheese slices
whole wheat hamburger buns
avocado
roma tomato
red onion

In large mixing bowl, use hands to mix together turkey, chiles, salt and pepper.  Form into patties with hands.  Heat grill or grill pan to med/high heat.  Grill patties for about 8 minutes each side.

For grilled buns, drizzle olive oil on inside of top and bottom of buns.  Grill oiled side down on grill or grill pan for about 2 minutes.  Keep eye on them to not burn.

Top patties with cheese, tomato, onion and avocado.

Enjoy!