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Stuffed Peppers
 
-6-8 sweet bell peppers (green, orange, red or yellow)
-2 (4 oz.) cans diced green chiles
-1 pound ground turkey
-1 cup cilantro, finely chopped
-½ cup onion, finely chopped
-2 teaspoons cumin
-1 teaspoon chili powder
-1 teaspoon celtic sea salt
 
Directions
 
1.In a medium sized bowl mix diced chiles with turkey, cilantro, onion, cumin, chili powder and salt
 
2.Cut the tops off of the peppers and set aside
 
3.Place peppers in an 11 by 7 inch pyrex baking dish
 
4.Stuff the peppers with the turkey mixture; place tops on peppers to close
 
5.Bake at 350° for 1 hour
 
Serve  elanaspantry.com

 
will have to try this version!  the only thing i would add to this would be cooked white rice as part of the pepper filling (i usually mix the rice with tomato sauce / paste and lean ground meat)…
yummy!

Garbanzo Bean Soup
ohsheglows.com
 
Ingredients:   Yield3.5
 
-1 tbsp extra virgin olive oil
-1 medium onion, finely chopped (1 cup)
-1 tbsp fresh lemon juice,
-Two 15 oz cans of chickpeas (about 3-4 cups), drained and rinsed
-1 cup vegetable stock
-1 cup water
-1 tbsp tahini (optional)
-2 cloves garlic, minced
-2 large bay leaves
-1 tsp. ground cumin
-1/2 tsp. kosher salt, or more to taste
-Fresh ground black pepper to taste
-Olive oil + paprika + lemon juice + lemon zest, to garnish before serving 
 
Directions:
 
1. In a large skillet, add in 1 tbsp of extra virgin olive oil. Add in the 1 cup of chopped onion and heat over medium for several minutes, stirring often. After a few minutes, add in the minced garlic and stir. Reduce heat to low if necessary to avoid burning.
 
2. After about 6-8 minutes of cooking the onion and garlic, add in 1 tsp cumin, 1/2 tsp kosher salt, 2 bay leaves, black pepper, and 1 tbsp fresh lemon juice. Stir well and continue to cook over low-medium heat for another 4-5 minutes.
 
3. Now add in the 1 cup of vegetable broth (full sodium), 1 cup water, 1 tbsp tahini, and 2 cans of drained and rinsed chickpeas. Stir well and bring to a boil. Once it boils, reduce heat to simmer for another 5-7 minutes or so.
 
4. After simmering, remove from heat and let stand for a couple minutes to cool down slightly. REMOVE BAY LEAVES. Carefully pour the soup mixture into a blender and blend until smooth. Be careful not to burn yourself if it splatters!
 
5. Pour into two bowls and garnish with lemon zest, additional lemon juice, olive oil, and paprika. Serve immediately. Makes 3.5 cups.

Greek Turkey Burgers 
 
Ingredients:
1/4 cup finely chopped onion
1 tsp. chopped garlic
4 cups chopped spinach leaves
1 lb. raw lean ground turkey
2 large egg whites or 1/4 cup liquid egg whites
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. black pepper
1/2 cup crumbled fat-free feta cheese
Optional: large lettuce leaves, sliced onion, sliced tomato
 
 
Directions:
Bring a large skillet sprayed with nonstick spray to medium-high heat on the stove. Add onion and garlic and, stirring often, cook until softened, about 4 minutes.
 
Add spinach to the skillet with onion and garlic. Stirring often, cook until spinach has wilted and excess moisture has evaporated, 3 - 5 minutes.
 
In a large bowl, combine turkey, egg whites, basil, oregano, salt, and pepper. Using your hands, mix well. Add cooked veggies and feta cheese to the bowl. Using your hands, mix until uniform.
 
Evenly divide turkey mixture and firmly form into four patties. (Cover and refrigerate if not cooking immediately.)
 
Bring a grill (or skillet or grill pan) sprayed with nonstick spray to medium heat. Add patties, cover, and cook for 5 - 8 minutes per side, until cooked through. If using a skillet or grill pan, work in batches, removing skillet or pan from heat between batches to re-spray. (And don’t worry if your lid isn’t a perfect fit when covering!)
 
PER SERVING (1/4th of recipe, 1 patty): 203 calories, 8g fat, 420mg sodium, 3g carbs, 1g fiber, 1g sugars, 29g protein — HG
 

 
 
Chickpea Salad Wrap
 
Yield: 3 servings 
 
Ingredients:
 
-1 (15-oz) can chickpeas (or 1.5 cups cooked chickpeas)
-1/2 cup chopped celery
-2 tbsp chopped red onion
-3 tbsp chopped dill pickle (~1 pickle)
-1 tbsp minced fresh dill
-1 garlic clove, minced
-1/2 tsp regular mustard
-2 tbsp fresh lemon juice
-1/4 cup toasted sunflower seeds (or pecans/walnuts)
-salt/herbamare and pepper, to taste
 
DIRECTIONS 
 
1. Preheat oven to 325F and toast the sunflower seeds for about 11 minutes.
 
2. Mix everything into a bowl, mashing up the chickpeas slightly with a fork, and season with salt (I used Herbamare) and pepper, to taste. Stuff into a wrap or pita, or enjoy with crackers or rice cakes.
 
 
Nutritional Info (based on 3 servings): 222 kcals, 8 grams fat, 32 grams carbs, 7 grams fibre, 1 gram sugar, 8 grams protein.
 
 
ohsheglows.com