One-Dish Wonder

• 2 cups hearty whole-wheat bread cubed
• 2 tablespoons extra-virgin olive oil
• 2 pounds cherry tomatoes halved
• 2 (15-ounce) cans no-salt-added cannellini beans rinsed and drained
• 1/4 cup fresh basil chopped and packed
• 3 cloves garlic chopped
• 1/2 teaspoon crushed red pepper
• kosher salt to taste
• black pepper to taste
• 1/4 cup parmesan cheese grated

1. Preheat the oven to 350 degrees F.
2. On a large, rimmed baking sheet, toss the bread with the oil.
3. Bake the bread, stirring halfway through, until it is golden, about 8-10 minutes.
4. In a large bowl, combine the tomatoes, the beans, the basil, the garlic, the red pepper, the salt, and the black pepper.
5. Add the bread to the tomato mixture and toss to combine.
6. Transfer the mixture to a shallow 6-7-cup baking dish.
7. Sprinkle the mixture with the cheese.
8. Bake until the top of the casserole is golden, about 40 minutes.
9. Let the casserole cool for 10 minutes.

Sheet-Pan Veggie & Egg Breakfast

• 2 tablespoons extra-virgin olive oil, divided
• 1 (13-ounce) bunch Swiss chard, thinly sliced
• 1 (10-ounce) package cremini mushrooms, sliced
• ½ teaspoon salt, divided
• 18 large eggs
• ¼ cup unsweetened almond milk (or other dairy or nondairy milk)
• 2 teaspoons finely chopped fresh dill
• ½ cup sliced rinsed roasted red peppers
• ⅓ cup rinsed sliced black olives

1. Preheat oven to 325°F. 
2. Coat a large rimmed baking sheet with cooking spray.
3. Heat 1 tablespoon oil in a large skillet over medium heat. 
4. Add sliced Swiss chard; cook, stirring occasionally, until tender and dark green, 4 to 5 minutes. 
5. Transfer the chard to a plate and let cool slightly. 
6. Place the chard in a clean kitchen towel and squeeze to remove as much liquid as possible. 
7. Spread the chard in an even layer on the prepared baking sheet.
8. Heat the remaining 1 tablespoon oil in the skillet over medium heat. 
9. Add sliced mushrooms; cook, stirring occasionally, until lightly browned, 4 to 6 minutes. 
10. Sprinkle with ¼ teaspoon salt. 
11. Transfer the mushrooms to the baking sheet and spread in an even layer with the chard.
12. Whisk 18 eggs, ¼ cup almond milk (or other milk), 2 teaspoons dill and the remaining ¼ teaspoon salt in a large bowl until well combined. 
13. Pour the egg mixture over the vegetables on the baking sheet. 
14. Sprinkle with ½ cup roasted red peppers and ⅓ cup olives. 
15. Bake, rotating the pan from back to front halfway through, until the eggs are just set, 20 to 23 minutes. Let cool for about 2 minutes before cutting into 9 slices and serving.

Scotch Broth

•  1 lb piece lamb
• 1 cup pearl barley (soaked overnight if possible)
• 3 large carrots
• 2 medium onions
• 1 large leek
• 1 small turnips or 1 small swede
• 1⁄2 bunch fresh curly-leaf parsley (chopped)
• 1 teaspoon salt
• 1⁄4 teaspoon white pepper
• 1 teaspoon ground coriander (Cilantro)
• 1 clove
• 1 bay leaf
• 3 liters cold water or 6 pints cold water

1. Place Lamb in a large pan and cover with water.
2. place pan over med to high heat.
3. While the water is heating dice the turnip, 1 of the carrots and the onions.
4. grate the other 2 carrots and slice the leek.
5. Add these to your pan of simmering water and skim off froth as you cook for 15mins.
6. Rinse the barley and add to the pan together with the salt, pepper, ground coriander, clove, bay leaf and chopped parsley.
7. Continue to simmer the soup for approximately 2hrs or until the barley is soft and the soup has become thick and almost sticky.
8. Stir the soup as it cooks and skim off fat with a large spoon.
9. Add more hot water from the kettle if required.
10. Stir more often towards the end of cooking time as barley may stick to base of pan.
11. Remove the lamb 15mins from the end and let it cool a little before removing the meat from the bones. Discard the bones.
12. Cut the meat into small pieces and add to the soup.
13. Taste the soup, add more salt if necessary and serve.

French Breakfast Puffs

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ¼ teaspoon nutmeg
• ½ cup white sugar
• ⅓ cup shortening
• 1 egg
• ½ cup milk
• ½ cup white sugar
• 1 teaspoon ground cinnamon
• 6 tablespoons margarine, melted

1. Preheat oven to 350 degrees F. 
2. Grease 12 muffin cups or line cups with paper muffin liners.
3. In a large bowl, whisk together flour, baking powder, salt, and nutmeg. 
4. In a separate bowl, cream together 1/2 cup sugar and shortening. 
5. Beat in egg. 
6. Stir flour mixture into shortening mixture alternately with milk. 
7. Beat well. 
8. Spoon batter into prepared muffin cups.
9. Bake in preheated oven for 20 to 25 minutes. 
10. While muffins are baking, combine 1/2 cup sugar and 1 teaspoon cinnamon.
11. Remove muffins from oven and muffin pan. 
12. Immediately, dip the tops of the muffins into the melted margarine, then into the sugar/cinnamon mixture. 
13. Repeat with each muffin, until all muffin tops are covered. 
14. Serve warm.

One-Pot Spinach, Chicken Sausage & Feta Pasta

•  2 tablespoons extra-virgin olive oil
• 3 links cooked chicken sausage (9 ounces), sliced into rounds
• 1 cup diced onion
• 3 cloves garlic, minced
• 1 (8 ounce) can no-salt-added tomato sauce
• 4 cups lightly packed baby spinach
• 6 cups cooked whole-wheat rotini
• ¼ cup chopped pitted Kalamata olives
• ¼ teaspoon salt
• ¼ teaspoon crushed red pepper
• ¼ cup water, plus more as needed
• ½ cup finely crumbled feta cheese
• ¼ cup chopped fresh basil

1. Heat 2 tablespoons oil in a large straight-sided skillet over medium-high heat. 
2. Add sliced sausage, 1 cup onion and minced garlic; cook, stirring often, until the onion is starting to brown, 4 to 6 minutes. 
3. Add 1 (8-ounce) can tomato sauce, 4 cups spinach, 6 cups cooked pasta, ¼ cup olives, ¼ teaspoon salt and ¼ teaspoon crushed red pepper; cook, stirring often, until the mixture is bubbling and the spinach is wilted, 3 to 5 minutes. 
4. Add ¼ cup water, or more as needed, to reach desired consistency. 
5. Stir in ½ cup feta and ¼ cup basil.

One-Pan Chicken Piccata and Rice

• 1 tablespoon olive oil
• 1 1/2 pounds boneless, skinless chicken thighs (4 thighs)
• 1 teaspoon salt, divided
• 1 shallot, finely chopped
• 1 cup jasmine rice, rinsed
• 4 cloves garlic, minced
• 3 cups chicken stock or broth
• 1 teaspoon lemon zest
• 1/4 cup fresh lemon juice
• 2 tablespoons capers, drained
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley

1. Heat olive oil in a 12-inch skillet over medium-high heat until shimmering.
2. Season chicken thighs evenly with 1/2 teaspoon salt. 
3. Add chicken to the skillet and cook until lightly browned, about 5 minutes.
4.  Flip and cook until nearly cooked through, 3 to 4 minutes more. 
5. Transfer chicken to a plate.
6. Add shallot to the skillet and cook until softened and fragrant, 1 to 2 minutes. 
7. Stir in rice and garlic and cook, stirring constantly, until rice is lightly toasted, 1 to 2 minutes.
8. Pour in chicken stock, lemon zest, lemon juice, capers, remaining 1/2 teaspoon salt, and pepper. 
9. Stir to combine.
10. Bring mixture to a boil, then reduce heat to low. 
11. Cover and simmer for 5 minutes. 
12. Return chicken and any accumulated juices to the skillet. 
13. Continue to simmer, covered, until rice is tender and chicken is cooked through (170 to 195 degrees F (77 to 90 degrees C), 10 to 15 minutes.
14. Remove skillet from heat and let stand, covered, for 5 minutes. 
15. Sprinkle with parsley before serving.

Creamy Crab & Celery Salad

• 2 cups cooked crab meat (fresh, canned, or imitation)
• 1 cup celery (finely chopped)

Dressing:

• ½ cup mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• ½ teaspoon salt
• ½ teaspoon black pepper

Optional Add-ins:

• 2 tablespoons red onion (finely chopped)
• 1 tablespoon fresh dill or parsley
• 1 teaspoon Old Bay seasoning
• 1 tablespoon sour cream (for extra creaminess)

1. Chop celery into small, even pieces
2. If using fresh crab, ensure shells are removed
3. In a bowl, mix mayonnaise, lemon juice, mustard, salt, and pepper
4. Stir until smooth
5. Add crab meat and celery to the dressing
6. Gently mix to avoid breaking the crab too much
7. Stir in onion, herbs, or seasoning if using
8. Refrigerate for at least 30 minutes to enhance flavor
9. Serve cold on lettuce, bread, crackers, or as a side

Mediterranean Stuffed Sweet Potatoes with Spinach & Mushrooms

• 4 medium sweet potatoes
• 1 tbsp olive oil
• Salt & black pepper
• For the Filling
• 2 cups fresh spinach
• 1½ cups mushrooms (sliced)
• 2 cloves garlic (minced)
• 1 small onion (diced)
• 1 tbsp olive oil
• ½ tsp oregano
• ½ tsp paprika
• Salt & black pepper to taste

For Topping

• ½ cup feta cheese (crumbled)
• Fresh parsley or basil (optional)
• Red pepper flakes (optional)

1. Roast the Sweet Potatoes [note you can skip this and use microwaved potatoes]
2. Preheat oven to 200°C (400°F). 
3. Wash sweet potatoes and poke several holes with a fork. 
4. Rub lightly with olive oil, salt, and pepper. 
5. Place on a baking tray and roast for 45–50 minutes until fork tender.
6. Heat olive oil in a skillet over medium heat. 
7. Sauté onions and garlic until fragrant. 
8. Add mushrooms and cook for 6–8 minutes until softened and lightly browned. 
9. Stir in spinach and cook until wilted. Season with oregano, paprika, salt, and pepper.
10. Slice roasted sweet potatoes open lengthwise and gently fluff the inside with a fork. 
11. Spoon the spinach and mushroom mixture into each potato.
12. Sprinkle feta cheese and optional herbs or chili flakes over the top.
13. Serve warm as a main dish or hearty side.

Chicken Leftover Salad

•  1/2 cup toasted walnuts
• 1/4 cup dried cranberries 
• 1 teaspoon Dijon mustard 
• 1 teaspoon sugar 
• 2 celery ribs, diced 
• 2 scallions, thinly sliced up to the pale green parts
• Salt and freshly ground black pepper
• Salt and freshly ground black pepper 
• 1 cup mayonnaise
• Two 8-ounce dry or leftover cooked chicken breasts, cut into chunks (see Cook's Note)
• Bibb lettuce leaves, for serving
• Balsamic reduction, store-bought or homemade, for serving

1. Mix all but the lettuce and balsamic together and chill
2. Serve over the lettuce with drizzle of balsamic

Pesto Pasta with Peas & Tomatoes

•  8 ounces whole-wheat rotini (about 2 cups)
• 1 cup frozen peas
• ¼ cup pesto
• 2 tablespoons reduced-fat mayonnaise
• 1½ tablespoons white-wine vinegar
• ¼ teaspoon salt
• ¼ teaspoon ground pepper
• 1 cup quartered grape tomatoes
• 1 scallion, sliced (about ¼ cup)

1. Bring a large saucepan of water to a boil. 
2. Add 8 ounces pasta; cook for 3 minutes less than package instructions.
3.  Add 1 cup peas and continue cooking until the pasta and peas are tender, about 3 minutes more. 
4. Drain the pasta and peas.
5. Meanwhile, whisk ¼ cup pesto, 2 tablespoons mayonnaise, 1½ tablespoons vinegar, ¼ teaspoon salt and ¼ teaspoon pepper together in a large bowl.
6.  Add 1 cup tomatoes, the sliced scallion and the cooked pasta and peas. 
7. Stir until well combined. Serve warm or at room temperature.

Sheet-Pan Salmon with Broccoli

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• 2 large cloves garlic, grated
• ½ teaspoon salt
• ⅛ teaspoon ground pepper
• 1 large head broccoli, cut into florets (about 12 ounces)
• 1¼ pounds center-cut salmon fillet, cut into 4 portions
• Chopped fresh parsley and/or chives for garnish (optional)

1. Preheat oven to 425°F. 
2. Line a large rimmed baking sheet with foil; coat with cooking spray.
3. Whisk 2 tablespoons oil, 2 tablespoons lemon juice, the grated garlic, ½ teaspoon salt and ⅛ teaspoon pepper in a large bowl. 
4. Remove 2 tablespoons of the mixture to a small bowl.
5. Add broccoli florets to the large bowl; toss to coat with the lemon mixture. 
6. Transfer to the prepared baking sheet; roast for 5 minutes. 
7. Move the broccoli to one side and place the 4 salmon portions on the other side.
8.  Spoon the reserved lemon mixture onto the salmon.
9.  Roast until the broccoli is tender and the salmon is just cooked through, 7 to 9 minutes. 
10. Garnish with parsley and/or chives, if desired.

Chopped Italian Chickpea Salad

• ¼ cup extra-virgin olive oil
• 2 tablespoons red-wine vinegar
• 1 tablespoon lemon juice
• 1 tablespoon Dijon mustard
• 1 teaspoon salt-free Italian seasoning
• ½ teaspoon garlic powder
• ¼ teaspoon salt
• ¼ teaspoon crushed red pepper
• ¼ teaspoon ground pepper
• 4 cups shredded iceberg lettuce
• 1 (15-ounce) can no-salt-added chickpeas, rinsed
• 1 pint cherry tomatoes, quartered
• ½ cup chopped red onion
• 4 ounces sharp provolone cheese, cubed (¼-inch)
• ¼ cup chopped roasted red bell peppers
• ¼ cup chopped mild banana pepper rings
• ¼ cup chopped fresh flat-leaf parsley

1. Whisk ¼ cup oil, 2 tablespoons vinegar, 1 tablespoon lemon juice, 1 tablespoon mustard, 1 teaspoon Italian seasoning, ½ teaspoon garlic powder and ¼ each teaspoon salt, crushed red pepper and pepper in a small bowl until combined.
2. In a large bowl, combine 4 cups lettuce, the rinsed chickpeas, quartered tomatoes, ½ cup onion, the cubed provolone and ¼ cup each red peppers, banana peppers and parsley. 
3. Add the dressing and toss until evenly coated.

Pancake Bites

• 1 cup cottage cheese
• 2 large eggs
• ½ cup oat flour (or almond flour for low-carb)
• 1–2 tbsp honey or maple syrup (optional)
• 1 tsp vanilla extract
• ½ tsp baking powder
• Pinch of salt
• ½ cup chopped fresh strawberries

1. Oven: Preheat to 350°F and grease or line a mini muffin tin.
2. Air fryer: Preheat to 320°F (160°C).
3. In a blender or bowl, mix cottage cheese, eggs, honey, and vanilla until smooth. 
4. Add oat flour, baking powder, and salt. Stir until combined.
5. Fold in chopped strawberries.
6. Divide into muffin cups and bake for 18–22 minutes, until golden and fluffy.
7. If Using the Air Fryer: Spoon into silicone molds and cook 10–12 minutes until set.
8. Let cool slightly before serving. 
9. Enjoy warm or chilled — naturally sweet and protein-packed!

Spinach-Artichoke Gnocchi Skillet with Feta

• 2 tablespoons extra-virgin olive oil
• 3 medium cloves garlic, thinly sliced (1 tablespoon)
• 2 tablespoons unsalted butter
• 12 ounces gnocchi (2 cups)
• 1 (5-ounce) package baby spinach
• 1 (12-ounce) package frozen artichoke hearts, thawed and chopped (about 2 cups)
• ½ cup heavy cream
• ½ cup crumbled feta cheese, divided
• 2 tablespoons lemon juice
• 1 teaspoon Italian seasoning
• 1 tablespoon thinly sliced fresh chives

1. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. 
2. Add sliced garlic; cook, stirring often, until golden brown, about 5 minutes. 
3. Remove from heat; using a slotted spoon, transfer the garlic to a paper towel–lined plate. 
4. Reserve the oil in the pan.
5. Add 2 tablespoons butter to the oil in the pan; swirl over medium-high heat until melted. 
6. Add 12 ounces gnocchi; cook, stirring and tossing occasionally, until golden brown and crisp, 8 to 10 minutes. 
7. Spoon into a medium bowl. 
8. Reserve the oil in the pan.
9. Add 1 (5-ounce) package baby spinach and the chopped artichoke hearts to the pan; cook over medium heat, stirring and folding until the spinach has just wilted, about 2 minutes. 
10. Return the gnocchi to the pan; stir to combine.
11. Remove from heat; add ½ cup heavy cream and ¼ cup feta. 
12. Stir until incorporated and creamy, about 1 minute. 
13. Add 2 tablespoons lemon juice and 1 teaspoon Italian seasoning; stir to combine. 
14. Top with 1 tablespoon chives, the remaining ¼ cup feta and the reserved crispy garlic.

High-Protein Breakfast Bowl

• 3/4 cup cooked quinoa or brown rice 
• 1 1/2 cup roasted cubed sweet potato
• 1 1/2 cup zucchini, cooked cubed
• 6 large eggs boiled to Jammy
• 6 turkey sausage links diced (or 6 lean, crumbled slices bacon)
• 1 avocado
• 6  tbsp shredded cheese 
• Salsa or hot sauce
• Chopped fresh herbs (cilantro, chives, etc.)

Place everything in sections in the bowl with the herbs and salsa on top. 

You mix it together.

In these portions you serve three people

One-Pan Chicken, Sausage, Peppers, and Potatoes

• 2 tablespoons olive oil, or more as needed
• 1 sweet Italian sausage, casing removed
• 3 small Yukon Gold potatoes, cut in half
• 3 boneless, skinless chicken thighs, cut into 2-inch pieces
• 1 teaspoon kosher salt, or to taste
• freshly ground black pepper to taste
• 1 pinch cayenne pepper
• 1 teaspoon dried Italian herb blend
• 1 small red onion, sliced
• 1 cup sliced red bell pepper
•   cup chicken broth
•   lemon, juiced
• 2 slices Italian bread, toasted
• 1 tablespoon chopped fresh Italian parsley 

1. Pour 2 tablespoons olive oil into a nonstick skillet. 
2. Break up sausage into small pieces and add to the pan; add potato pieces sporadically, flesh-side down. 
3. Place chicken pieces throughout the pan, smooth sidedown. 
4. Season with salt, black pepper, and cayenne. 
5. Sprinkle over Italian herbs. 
6. Scatter over sliced onion and bell peppers. 
7. Sear over high heat until sausage starts to brown, about 5minutes. 
8. Reduce heat to medium-high, cover, and cook until potatoes are just tender, about 5 minutes. 
9. Add broth and cook until reduced by at least half. 
10. Stir and squeeze over lemon juice. Taste and adjust if needed. 

Serve over toasted bread and top with parsley.

Baked Cottage Cheese Eggs

• 1 cup low-fat cottage cheese
• 4 large eggs
• 1/4 cup chopped fresh chives
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

1. Preheat your oven to 350 F (175 C).
2.  Lightly coat a baking dish with cooking spray.
3. In a mixing bowl, combine the cottage cheese, eggs, chopped chives, salt, and black pepper. 
4. Mix well until all ingredients are evenly incorporated
5. Pour the mixture into the prepared baking dish, spreading it out evenly.
6. Bake in the preheated oven for 25-30 minutes, or until the eggs are set and the edges are golden brown.
7. Once done, remove from the oven and let it cool for a few minutes before serving

Mothers Day Morning Casserole

•  2 tablespoons extra-virgin olive oil
• 1 pound Yukon Gold potatoes, scrubbed and chopped
• 1 large orange bell pepper, chopped
• 1 medium yellow onion, chopped
• ¼ cup water
• 2 cups cherry tomatoes, halved
• 3 medium cloves garlic, minced
• 1 teaspoon ground pepper, divided
• ¾ teaspoon salt, divided
• 12 large eggs
• 1 cup half-and-half
• 1½ cups shredded havarti cheese, divided
• 2 tablespoons sliced fresh chives

1. Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.
2. Heat 2 tablespoons oil in a large skillet over medium-high heat. 
3. Add chopped potatoes, bell pepper and onion; cook, stirring occasionally, until the potatoes are lightly charred and the pepper is softened, about 10 minutes. 
4. Reduce heat to medium-low. Add ¼ cup water and cover with a tight-fitting lid.
5.  Cook, undisturbed, until the potatoes are fork-tender, about 3 minutes.
6.  Stir in halved tomatoes, minced garlic, ½ teaspoon pepper and ¼ teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute. 
7. Remove from heat and let cool slightly, about 4 minutes.
8. Meanwhile, whisk 12 eggs, 1 cup half-and-half and the remaining ½ teaspoon each pepper and salt in a large bowl until smooth.
9. Transfer the vegetable mixture to the prepared baking dish; spread in an even layer. 
10. Sprinkle with ¾ cup cheese. 
11. Pour the egg mixture over the vegetables and gently stir to combine. 
12. Sprinkle with the remaining ¾ cup cheese. 
13. Cover tightly with foil and bake until the eggs are set around the edges, about 45 minutes.
14.  Carefully remove the foil and continue baking until the center is set, about 15 minutes more. 
15. Sprinkle with 2 tablespoons chives.

High-Protein Dill Chicken Orzo

• 1½ tablespoons salt-free lemon-pepper seasoning
• 1 teaspoon dried thyme
• ¾ teaspoon crushed red pepper
• ¾ teaspoon salt
• 4 (4-ounce) chicken cutlets
• 3 tablespoons extra-virgin olive oil, divided
• 1¼ cups whole-wheat orzo
• 4 medium cloves garlic, minced
• 1 medium bunch lacinato kale, stemmed and thinly sliced
• 3½ cups unsalted chicken broth
• ¼ cup half-and-half
• 2 teaspoons chopped fresh dill, plus more for garnish
• 1 teaspoon grated lemon zest, plus more for garnish
• 1 tablespoon lemon juice
• 1 small bunch scallions, thinly sliced

1. Combine 1½ tablespoons lemon-pepper seasoning, 1 teaspoon thyme, ¾ teaspoon crushed red pepper and ¾ teaspoon salt in a small bowl. 
2. Pat 4 chicken cutlets dry; sprinkle both sides with 1½ tablespoons of the spice mixture.
3. Heat 2 tablespoons oil in a large cast-iron skillet over medium heat. 
4. Arrange the chicken in a single layer; cook, undisturbed, until browned on the bottom and an instant-read thermometer inserted into the thickest part registers 160°F, 3 to 4 minutes per side. 
5. Transfer to a clean cutting board. 
6. Do not wipe the skillet clean.
7. Add the remaining 1 tablespoon oil to the skillet. 
8. Stir in 1¼ cups orzo and the minced garlic; cook, stirring often, until the orzo is lightly toasted, about 1 minute. 
9. Add the sliced kale, 3½ cups broth and the remaining spice mixture, scraping up any browned bits. Bring to a simmer over medium-high heat.
10.  Reduce heat to maintain a gentle simmer; cook, stirring occasionally, until the orzo is tender and the mixture is saucy, 8 to 10 minutes. 
11. Stir in ¼ cup half-and-half, 2 teaspoons dill, 1 teaspoon lemon zest, 1 tablespoon lemon juice and the sliced scallions. Spread the mixture into an even layer.
12. Slice the chicken cutlets and arrange on top of the orzo in a single layer. 
13. Cover and cook over medium-low heat until the chicken is warmed through, about 3 minutes. 
14. Remove from heat and let stand for 5 minutes. 
15. Garnish with additional dill and/or lemon zest, if desired.

Stuffed Sweet Potato with Ground Turkey & Avocado

•  4 medium sweet potatoes, scrubbed
• 1 tablespoon extra-virgin olive oil
• 1 pound 99%-lean ground turkey
• 1 tablespoon ground cumin
• ¾ teaspoon salt, divided
• ½ teaspoon dried oregano
• ¼ cup unsalted chicken broth
• 1 ripe avocado, sliced
• 4 tablespoons nonfat plain strained (Greek-style) yogurt (optional)

1. Preheat oven to 425°F. 
2. Prick scrubbed sweet potatoes all over with a fork and place on a rimmed baking sheet. 
3. Roast until very tender and a fork easily pierces to the center, about 60 minutes. 
4. Let stand until cool enough to handle but still warm, about 15 minutes (you can also do this with microwave potatoes)
5. Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat. 
6. Add 1 pound ground turkey, 1 tablespoon cumin, ½ teaspoon salt and ½ teaspoon oregano. 
7. Cook, breaking the turkey into small pieces with a wooden spoon, until fully cooked and browned, 5 to 7 minutes. 
8. Stir in ¼ cup broth; cook, stirring constantly, until slightly thickened and glossy, about 1 minute. Remove from heat.
9. Slice each warm sweet potato open lengthwise, leaving about ½ inch intact at each end. 
10. Gently press the ends to open the centers.
11. Sprinkle the centers with the remaining ¼ teaspoon salt. 
12. Divide the turkey mixture among the potatoes (about ⅔ cup each). 
13. Top with avocado slices. Dollop each with 1 tablespoon yogurt, if desired.