2 Tbsp olive oil

1 c diced onion

1 c diced red bell pepper

1 c diced celery

½ c diced carrot

8-12 oz spicy Italian turkey sausage

2 cloves garlic, minced

1 bunch kale, chopped (about 8-10 cups)

4 c chicken broth

1 can diced tomato

1 can white beans, drained and rinsed

½ tsp each, salt and pepper

In a large pot, heat olive oil.  Add carrot, celery, onion and pepper.  Sauté until onion is translucent.

Add sausage, cook until no longer pink.  Add kale and garlic and reduce heat to a simmer.

Cover and cook 10 minutes.  Add broth, beans and tomato, salt and pepper.

Cook 20 addition minutes or until all vegetables are tender.

Yield: About 12 regular sized cups or 24 to 30 Mini Cups

Ingredients:

4 Tbsp Butter

1/4 Cup Honey

1/4 Cup Molasses

2 Tbsp Brown Sugar

1 tsp Cinnamon

1/2 tsp Ginger

1/4 tsp Cloves

1/4 tsp Salt

1 tsp Vanilla

2 Cups Old Fashioned Oats (Not Quick Cook)

1/2 Cup Wheat Germ

1/4 Cup Flax Seed

1/4 Cup Sliced Almonds

1/4 Cup Dried Cranberries

To a small sauce pan, add the butter, honey, molasses, brown sugar, cinnamon, ginger, cloves and salt.

Heat until butter is melted and ingredients are combined. Remove from heat and stir in the vanilla.

In a separate bowl mix together the oats, wheat germ, flax seed, almonds and cranberries.

Pour the liquid over the dry ingredients and stir until completely coated.

Place the mixture into the fridge for about 30 minutes to cool.

When ready to bake, grease up a muffin tin and fill each opening about 2/3 full.

Using your fingers press into the center of the hole and then work your way around the edges to form a bowl. If the dough is sticky, wet your fingers with cold water, shake them out, and proceed. Repeat as necessary.

Place the bowls into an oven preheated to 325 degrees. For regular sized muffin cups, cook about 15-17 minutes. For mini muffin cups, cook about 10-12 minutes.

Let cool completely before removing from the tin

Store in an air tight container. When ready to eat, pull one out and fill with the yogurt of your choice. Top with fresh berries.

5 Smart Points  220 calories
Total Time: 6+ hours

1 small onion, chopped

1 (15.5 oz) can black beans, drained

1 (15.5 oz) can kidney beans, drained

1 (8 oz) can tomato sauce

10 oz package frozen corn kernels

2 (10 oz) cans diced tomatoes w/chilies

4 oz can chopped green chili peppers, chopped

1 packet reduced sodium taco seasoning or homemade (see below)

1 tbsp cumin

1 tbsp chili powder

24 oz (3) boneless skinless chicken breasts

1/4 cup chopped fresh cilantro

To make your own taco seasoning, omit the packet, cumin and chili powder above and use below instead:

1 1/2 tablespoons cumin

1 1/2 tablespoons chili powder

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon dried oregano

1/2 teaspoon paprika

1 teaspoon kosher salt

1/2 teaspoon black pepper

Combine beans, onion, chili peppers, corn, tomato sauce, diced tomato, cumin, chili powder and taco seasoning in a slow cooker and mix well.

Nestle the chicken in to completely cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours.

Half hour before serving, remove chicken and shred.

Return chicken to slow cooker and stir in.

Top with fresh cilantro and your favorite toppings!

Serves 6-8

1 pound ground pork

1 – 16-ounce bag coleslaw mix (shredded carrots and cabbage)

5 cloves garlic, minced

1 teaspoon ginger, minced

⅓ cup soy sauce

2 tablespoons sesame oil

Green onions, for garnish

In a small bowl, combine the garlic, ginger, soy sauce and sesame oil. Set aside.

In a large skillet, brown the pork over medium-high heat.

Add the shredded cabbage and carrots, and stir to combine.

Add the sauce mixture to the meat and veggies. Stir and cook for about 3 to 5 minutes, until the cabbage has just begun to wilt but is still crunchy.

Serve over rice, garnished with green onions if desired

2 medium onions, chopped

1 tablespoon canola oil

4 garlic cloves, minced

2 cans (4 ounces each) chopped green chilies

2 teaspoons ground cumin

1 teaspoon dried oregano

1/4 teaspoon cayenne pepper

1/4 teaspoon ground cloves

2 cans (14-1/2 ounces each) chicken broth

4 cups cubed cooked chicken

3 cans (15-1/2 ounces each) great northern beans, rinsed and drained

2 cups (8 ounces) shredded Monterey Jack cheese

Sour cream and sliced jalapeno peppers, optional

In a Dutch oven or soup kettle, saute onions in oil until tender. Stir in garlic, chilies, cumin, oregano, cayenne and cloves; cook and stir 2-3 minutes more. Add broth, chicken, and beans; simmer, uncovered, for 15 minutes.

Remove from the heat. Stir in cheese until melted. Garnish with sour cream and jalapeno peppers if desired. Yield: 6-8 servings (2-1/4 quarts).

Nutritional Facts

1 each: 324 calories, 16g fat (7g saturated fat), 87mg cholesterol, 609mg sodium, 13g carbohydrate (3g sugars, 4g fiber), 31g protein.