Fire up the grill and get ready to enjoy some seriously flavorful turkey burgers! These slightly spicy burgers from are a healthy option for your next barbecue.

Chipotle Turkey Burger
Container count per burger (includes burger patty, bun, and cheese… be sure to factor in any additional toppings): 2 yellow, 1 red, 1 blue

Chipotle Turkey Burgers


  • 1 pound ground turkey
  • ½ cup finely chopped onion
  • 2 tablespoons chopped fresh cilantro
  • 1 chipotle chile in adobo sauce, finely chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon seasoned salt
  • ¼ teaspoon black pepper
  • 4 slices mozzarella cheese
  • 4 hamburger buns, split and toasted


  1. Preheat an outdoor grill for medium-high heat, and lightly oil grate. Place the ground turkey, onion, cilantro, chipotle chile pepper, garlic powder, onion powder, seasoned salt, and black pepper in a mixing bowl; mix well. Form into 4 patties.
  2. Cook the hamburgers on the preheated grill until the turkey is no longer pink in the center, about 4 minutes per side. Place the mozzarella slices on the patties 2 minutes before they are ready. Serve on the toasted buns.

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While this might not be the most authentic enchilada recipe, it’s most definitely the easiest. Using precooked chicken and canned veggies, you can have a cheesy, filling Mexican-style meal ready in just 30 minutes.  Feel free to add other ingredients such as jalapenos, black beans, or rice to make it even more filling (just remember to adjust the container counts per serving).

Easy Chicken Enchiladas

Easy Chicken Enchiladas
Container count per enchilada: 1 red, 1½ yellow, ½ blue, ¼ green

  • 4½ cups cooked chicken, diced
  • 1 11oz can Mexican-style corn (or just regular corn, if you prefer), drained
  • ½ cup onion, diced
  • 1 10oz can Rotel tomatoes with chiles, drained
  • ¾ cup plain nonfat Greek yogurt
  • 1½ cups shredded cheddar or Mexican-blend cheese
  • 6 flour tortillas (soft taco size)
  • taco seasoning, to taste


  1. Preheat the oven to 400 degrees and prepare a casserole dish by spraying it with cooking spray.
  2. In a bowl, toss the cooked chicken in as much taco seasoning (the 21 Day Fix’s Southwest Seasoning is perfect for this) as you prefer, and set aside.
  3. In a separate bowl, mix the corn, half of the Rotel tomatoes, onion, half of the cheese, and the Greek yogurt and stir until well combined.
  4. Microwave the tortillas for a few seconds so they’re more pliable, then lay them out. Spoon ¾ cup of the chicken in the middle of each tortilla. Then spoon equal portions of the veggie and cheese mixture on top of the chicken.
  5. Roll up the tortillas and place in a baking dish. Cover the tortillas with the remaining tomatoes and cheese.
  6. Bake for 20 minutes or until the cheese is melted. Broil for 5 minutes or less to brown the cheese.

Thank goodness for slow cookers on snowy days. There’s something so comforting about coming in from the cold and dishing up a bowl of this hearty stew from the Made with simple ingredients you probably already have, I’m certain this will become one of your family’s favorite winter meals.

Slow Cooker Chicken and Dumplings

Slow Cooker Chicken and Dumplings
Container count per serving: 1 red, ½ green, 1 yellow, 1 tsp

  • 6 cups low-sodium chicken broth
  • 1 tablespoon marjoram (I actually like to double this amount)
  • 1 tablespoon garlic powder (I double this as well)
  • 4 boneless, skinless chicken breasts – cut into small chunks
  • 2 tablespoons olive oil
  • 1 large onion – peeled and diced
  • 2 cups carrots, peeled and sliced
  • 2 cups celery, cleaned and sliced


  • 2 cups whole wheat pastry flour
  • 1 tablespoon baking soda
  • ½ teaspoon salt
  • 3 tablespoons olive oil
  • 1 cup milk (any milk you typically use is fine. I currently use unsweetened almond milk.


  1. Pour the broth into your crock pot.
  2. Add the marjoram and garlic powder to the broth and turn the crock pot to high.
  3. In a pan, combine the olive oil, onion, carrots and celery. Saute until the onions are translucent.
  4. Add the veggies and cut up chicken to the crock pot.


  1. In a large mixing bowl, combine the flour, baking soda and salt. Whisk to blend well.
  2. Pour in the oil and milk and mix with a wooden spoon.
  3. (Be sure the broth is hot before adding the dumplings) Using two teaspoons, scoop up and round off your dumplings and scrape into your slow cooker. (Just like making drop cookies)


  1. I cooked this on high for about 3½ hours. But if you need to cook it longer because you are leaving for the day (or cooking overnight), turn the slow cooker to low and cook until the dumplings and chicken are cooked through. (My guess is about 6 hours). It’s important to know how your slow cooker cooks here. Every slow cooker is slightly different.
  2. Also, the dumplings will look a little odd after they have been cooking at the top of the stew all day. They create a sort of “crust-like” cover. Just break them up with a wooden spoon and stir them into the stew to finish cooking. Simply break one open to be sure it’s cooked all the way through.

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This hearty casserole from is loaded with Italian flavors and is a delicious way to feed a crowd.

Baked Orzo with Chicken

Baked Orzo with Chicken

Container count per serving: ½ red, ¼ blue, 1½ yellow, 1 tsp


  • 2 boneless and skinless chicken breasts, fully-cooked and cut into 1-inch pieces
  • 3 tablespoons olive oil
  • 1 cup of diced yellow onion
  • 2 cups of diced carrots
  • 1 cup of diced celery stalks
  • 5 cloves of garlic, finely minced
  • 12 ounces dry orzo pasta (I didn’t have orzo on hand and used pearled barley instead)
  • 2 tablespoons tomato paste
  • 2 cups low sodium vegetable stock
  • ¼ cup fresh oregano
  • 6 ounces mozzarella, cut into 1/2 inch cubes
  • ⅔ cup grated parmesan cheese
  • 3 roma tomatoes, sliced
  • 1 teaspoon dried oregano
  • salt and black pepper
  • fresh chopped parsley, for garnish


  1. Preheat the oven to 400 degrees F.
  2. Heat the olive oil in a large nonstick skillet over medium heat. Add the onion, carrots and celery. Cook for about 10 minutes, or until the veggies are just tender. Add the garlic and cook for an additional 2 minutes. Add the orzo and tomato paste. Stir to mix well and cook for an additional 3-4 minutes.
  3. Remove the pan from heat and stir in the chicken, stock, oregano mozzarella, parmesan and a generous amount of salt and black pepper. Mix well and transfer to a large baking dish. Place the sliced tomatoes on top and sprinkle with dry oregano.
  4. Bake for 45-50 minutes or until the pasta is cooked through. Remove from heat and serve garnished with fresh parsley.

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Usually chicken thighs are considered a less healthy choice due to the higher fat content, but this delicious recipe from uses skinless thighs that are trimmed of fat, resulting in lean, juicy chicken smothered in a thick, spicy sauce.

Baked Buffalo Chicken Thighs

Buffalo Chicken Thighs
Container count per serving: 1 red

  • 10 skin-on-bone-in chicken thighs (or buy bone-in skinless thighs if you can find them)
  • salt and fresh-ground black pepper to season chicken
  • 1 tsp. dried Poultry Seasoning

Sauce Ingredients:

  • 1/3 cup Frank’s Red Hot Sauce
  • 1 1/2 T olive oil
  • 1 1/2 T Worcestershire Sauce
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1-2 tsp. Green Tabasco Sauce (probably optional, but this does add another dimension of flavor)
  • 2 tsp. yellow mustard
  • 1 T sweetener of your choice (I just used a stevia packet)


  1. Preheat oven to 400F/200C.  Spray a glass or crockery baking dish with olive oil or non-stick spray.
  2. Use kitchen shearsor a sharp knife to remove the skin and trim away all the fat from the thighs, paying special attention to the pocket of fat on the underneath side.
  3. Put the chicken thighs skin-side up in the baking dish and season with salt, fresh-ground black pepper, and the dried poultry seasoning.  Bake chicken 15 minutes while you whisk together the Frank’s Red Hot Sauce, olive oil, Worcestershire Sauce, onion powder, garlic powder, Green Tabasco Sauce, yellow mustard, and sweetener to make the sauce.
  4. After initial 15 minutes, turn the chicken pieces over, and brush with half the sauce mixture, and bake chicken 10 minutes more. Then turn chicken again (so skin side is up again) and brush with the remaining sauce and bake another 20 minutes. Serve hot.

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Making a quick and easy pasta dinner doesn’t have to mean just boiling spaghetti and dumping a jar of marinara on top. In just 30 minutes you can make this gorgeous, flavorful meal from Angel hair pasta gets topped with seasoned chicken and a fresh sauce of roasted tomatoes, artichokes and herbs in a dish that will surely become your favorite go-to pasta meal.

Mediterranean Smothered Chicken

Mediterranean Smothered Chicken
Container count per serving: 1 red, 2 yellow, ¼ blue, 1 green, 1½ teaspoons

  • 4 small chicken breasts
  • extra virgin olive oil, garlic salt, pepper
  • 8 oz whole wheat angel hair pasta
  • 2 Tablespoons extra virgin olive oil
  • 2 large shallots, chopped
  • 3 garlic cloves, minced
  • salt & pepper
  • 1 cup marinated roasted tomatoes, chopped (I chopped up fresh tomatoes, tossed with a little olive oil and Mrs. Dash’s Italian Medley seasoning and roasted at 400 degrees for 30 minutes)
  • 1 can quartered artichoke hearts, drained
  • 1 teaspoon lemon zest
  • ½ cup chicken broth
  • ¼ cup almond milk
  • juice from ½ lemon
  • ¼ cup grated Parmesan cheese
  • ¼ cup chopped basil


  1. Pound chicken to even thickness then brush both sides with extra virgin olive oil and season with garlic salt and pepper. Saute in a large skillet over medium-high heat for 3-4 minutes a side, or until no longer pink in the center. Remove to a plate then set aside.
  2. Add pasta to a large pot of salted, boiling water then cook until al dente. Drain then set aside.
  3. Let skillet cool off the heat for a few minutes, then return to burner and reduce heat to medium. Add extra virgin olive oil and shallots then season with salt and pepper and saute until translucent, about 3 minutes. Add garlic then saute for 30 more seconds, stirring constantly.
  4. Add roasted tomatoes, artichoke hearts,  and lemon zest then saute until heated through, about 2 minutes. Add chicken broth, almond milk, lemon juice, Parmesan cheese, and basil then reduce sauce slightly, about 2 minutes.
  5. Divide pasta among plates then top with a chicken breast. Smother with tomato and artichoke mixture.

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Invite more veggies to Taco Tuesday with this ingenious recipe from I used the ginormous zucchini from my garden, but it would work well with summer squash as well.

Taco Stuffed Zucchini

Taco Stuffed Zucchini
Container count per serving: 1¼ green, 1 red, ¼ blue, ¼ purple

  • 4 medium zucchini, cut in half lengthwise
  • ½ cup salsa
  • 1 pound lean ground turkey
  • 1 tablespoon taco seasoning (or homemade mix)
  • ½ small onion, chopped fine
  • ¼ cup bell pepper, chopped fine
  • 4 oz can tomato sauce
  • 1/4 cup water
  • ½ cup reduced fat Mexican blend shredded cheese
  • ¼ cup chopped scallions or cilantro, for topping


  1. Preheat oven to 400 degrees F. Bring a large pot of water to a boil. Using a spoon, scrape out the seeds of the squash, reserving ¾ cup and storing the rest for later use.
  2. Place the squash in the boiling water for 1 minute, then place on a paper towel to drain.
  3. Spoon ¼ cup salsa into the bottom of a large baking dish and arrange squash face up. Set aside.
  4. Brown turkey in a large skillet until no longer pink. Add seasoning, onion, pepper, ¾ cup reserved chopped squash, tomato sauce and water and stir to combine. Cover and simmer 20 minutes.
  5. Fill each squash boat with the turkey mixture, then top with cheese. Cover with foil and bake 35 minutes or until squash is soft and cheese is melted. Garnish and serve with salsa.

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