1 pound ground turkey breast 

1 cup diced carrots

1 cup diced onion

1 cup diced celery

1 cup diced zucchini or green peppers

1 can kidney beans 15 ounces, drained and rinsed

1 can black beans 15 ounces, drained and rinsed

1 can tomato sauce 15 ounces

1 can Rotel with green chilis 10 ounces

2 cans diced tomatoes 15 ounces each, undrained

2 Tbsp chili powder

1 Tbsp cumin

2 tsp salt

1/4 cup water

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Stove Top

• Pan fry lean ground turkey and set aside.

• Using Pam cooking spray, sautee carrots, onions, celery, and zucchini. Add 1/4 cup water and continue to cook until soft.

• Once vegetables are softened, sprinkle with chili powder, cumin, and salt. Cook for 2 minutes until spices are fragrant.

• In a large cooking pot on stove top, add cooked ground turkey breast, vegetables, and all remaining ingredients.

• Bring to a boil and then simmer for 30 minutes.

Instant Pot

• Place ground turkey breast and vegetables in the bottom of Instant Pot inner pot. Turn on "Sautee" feature and cook until softened.

• Pour in all remaining ingredients. Close lid and be sure valve is closed.

• Select the Meat/Stew button. Cook for 20 minutes.

• Carefully quick release and serve.

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1 1/2 lbs lean ground beef
1 medium onion diced
28 oz can of diced tomatoes
2 cups water
2 packets beef oxo (beef broth powder)
1 can tomato soup
Chopped Carrots
Chopped Celery
Parsley, thyme, pepper, italian seasoning to taste

*Optional - add barley

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Instructions

-Cook the ground beef and onion in a frying pan.  
-Add all ingredients to a large soup pot. 
-Simmer for 2 hours.
-If you add barley, you will need to add more water, you may want more water after it boils off anyhow? Watch me make this in a Meal Prep video on YouTube.

12 lasagna noodles (4 per layer)

Oil

3/4 lbs ground beef

3/4 lbs ground sausage (can use pack of Italian Sausage and remove skins)

1 onion, chopped

3 cloves garlic, minced or crushed

salt and pepper

Red Pepper Flakes (hardly any)

1 can of favorite pasta sauce (I use Primo garlic sauce)

1 cup/package of Ricotta cheese

1 cup cottage cheese

1 egg

Parsley

Parmesan of Romano Cheese

Mozzarella cheese

 

1. Preheat oven to 350.

2. Boil water and add lasagna noodles. (can add a little oil to water to help avoid sticking) When noodles are done, run them under cold water to cool them off so you can handle them and lay them out. (or use immediately if ready)

3. While noodles are cooking, heat oil in fry pan. When oil is hot, add meat, garlic, onion, salt, pepper and red onion flakes. Brown meat.

4. Add pasta sauce and let simmer for 10 minutes or so until noodles are cooked.

5. Combine ricotta cheese, cottage cheese, egg and parsley in bowl. Mix well.

6. Assemble lasagna:

- a thin layer of sauce to prevent sticking to bottom then a  layer of noodles

- next half of remaining meat sauce, then ricotta cheese mixture

- Add Parmesan then Noodles  then Meat sauce

- More Noodles  and final layer of cheese Mozza and Parmesan Cheese (sliced or shredded)

7. Put tin foil on lasagna and cook for 30 minutes or so. Remove tin foil and turn oven to broil to get the cheese golden brown.

8. Remove, let cool for a few minutes and then enjoy!

Watch me make this in a YouTube video on Meal Prep.

4 or 5 peppers

⅔ cup rice

¼ cup oil

1 lb ground meat (beef is what it asks for, but we use chicken or turkey or sausage filling as well)

2 tbsp onion

¼ minced celery

1 tbsp parsley

1 tsp pepper

1 tsp salt

1 ½ cups canned tomato (1 large can chopped or diced)

1 tbsp olive oil

 

• Cut off the tops of the peppers and clean out seeds. Pre-cook peppers in stove, microwave or BBQ, so they drain some liquid and are soft. (BBQ is tastiest option) Place peppers in a casserole dish.

• Cook the rice and set aside.

• Brown the ground meat in olive oil and add the onion, celery, parsley, salt and pepper (we add extra pepper, like 25 grinds or so).  

• Mix the rice in with the burger.  Fill the peppers with the mixture. 

• Mix olive oil with canned tomatoes and pour over the top of the peppers.  If the tomatoes seem to thick, you can add up to ¼ cup water. 

• Top the peppers with mozza cheese and bake at 350 for 15-20 minutes until the cheese starts to brown.