Ingredients:

• 4 green onions, sliced
• 3 tablespoons olive oil
• 1 lb ground turkey
• 5-5 cauliflower stalks cubed
• 1 tablespoon minced garlic
• 1 cup sliced mushrooms
• 1 container No-Salt added chicken broth
• 2 cups of chopped kale
• 1 teaspoon onion powder
• 1 teaspoon fresh grated ginger (optional)
• 1 teaspoon red pepper flakes
• 1 teaspoon black pepper

Method:

• Sauté cauliflower stalks in olive oil until slightly brown.
• Add green onion and sauté until slightly wilted. Remove and set aside.
• Sauté ground meat until light brown.
• Add mushrooms and cauliflower & onion mixture.
• Add chicken stock, minced garlic, ginger, onion powder, black pepper, and red pepper flakes bring to a simmer.
• Add kale, cover and let simmer for 15 minutes or until kale is tender.
• Serve hot.

Credit: Deb Spence

Ingredients:

• 1 pound ground white meat chicken
• 1/2 small onion, grated
• 2 cloves garlic, grated
• 1/2 cup parsley, chopped
• 1 tsp of smoked Paprika
• ¼ tsp cayenne pepper
• Salt and freshly ground black pepper
• 1/2 cup hot sauce
• A couple of handfuls celery sticks

Directions:

• Preheat oven to 400F.
• In a large bowl, combine the ground chicken, onion, garlic, parsley, paprika and cayenne. Season with half-salt and black pepper.
• Take about two tablespoons of meat mixture and roll between the palms of your hand to form a meatball about the size of a golf ball.
• Place meatballs on a rimmed baking sheet lightly coated with cooking spray. Pop them in the oven and cook for 15-20 minutes or until they are cooked through.
• While the meatballs are baking, heat the hot sauce in a large skillet. Toss the baked meatballs in the hot sauce to coat.
• Serve the meatballs with celery sticks.

Credit:  Deb Spence

Ingredients:

• 2 heads of broccoli, cut into florets
• 3 tbsp olive oil
• 5 cloves of garlic, minced
• 1 tsp bio-salt
• 1/2 tsp pepper
• 1 tsp lemon juice
• Pinch of red pepper flakes (optional)

Directions:

• Preheat the oven to 400 degrees F.
• In a large bowl, toss the broccoli with olive oil, bio-salt, black pepper and garlic.
• Spread the broccoli in a single layer on a rimmed baking sheet.
• Bake until florets are tender enough to pierce with a fork and the edges are browning, about 15 minutes.
• Turn once halfway through the baking process and add red pepper flakes, if using.
• After baking, squeeze lemon juice liberally over the broccoli before serving.

Credit: Deb Spence