​**Makes 4 servings
INGREDIENTS:

• Taco Filling
• 1 lb lean ground turkey meat (93/7)
• 8 oz block tempeh
• 1 c diced onion
• 1 c diced bell pepper 
• 1 tbsp chili powder
• 1 tbsp avocado oil
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp dried oregano
• ½ tsp onion powder
• ¼ tsp Kosher salt
• ¼ tsp ground black pepper
• ¼ red pepper flakes
• 2 tsp corn starch
• ⅓ c water
• Cabbage Slaw
• 1 lb thinly sliced or shredded cabbage
• ½ c shredded/julienned carrots
• ¼ c thinly sliced red onion
• 1/2 large bunch of cilantro, finely chopped
• ¼ red wine vinegar
• ½ tsp Kosher salt
• 2 tbsp olive oil
• Garnishes/Accompaniments:
• Taco shells
• Sliced avocado
• Grated sharp cheddar cheese (up to 1 oz)
• Lowfat Greek yogurt (up to 2 tbsp)
• Pico de gallo OR just diced tomatoes- load up!

DIRECTIONS:

1. Heat oil in a large saute pan on med-high heat. Brown the meat and tempeh, cooking for ~5 mins.
2. While you are cooking taco mix combine all spices in a bowl and mix thoroughly.
3. Lower heat to medium and add diced onion and pepper. Saute stirring often until onions are translucent, ~4 minutes. Add spice blend and water. Stir thoroughly and warm for 1 more minute, allowing the taco mix to thicken. 
4. Divide mix into quarters (eyeball it!) and spoon into hard taco shells (2 each per svg). 

Toppings:
**Choose either avocado OR cheese (aka pick your fat; 2 oz cheese or ¼ ea avocado)
Serve with 1.5 c vinegar slaw.

Nutrition Facts (PER 12 OZ SERVING):
CALORIES: 355
FAT: 8g
CARBS: 47g
PROTEIN: 23g

**Makes 2 servings
INGREDIENTS:

• 2 tbsp olive oil
• 2 tsp dried oregano
• Pinch Kosher salt
• Black pepper, to taste
• 8 cherry tomatoes, halved
• 1 red bell pepper, sliced
• 1 medium zucchini, quartered lengthwise, cut crosswise into 1/2” thick pieces (~1.5 c)
• 1 small onion, thinly sliced (~2c)
• 8oz part-skim mozzarella cheese
• 3 tbsp chopped fresh basil
• 1 ea Angelic Bakehouse Flatzza crust or other whole wheat pizza crust

DIRECTIONS:
Preheat oven to 425 degrees
Toss tomatoes, bell pepper, zucchini, and onion with oil in large bowl. Arrange vegetables on large rimmed baking sheet.
 Bake until vegetables are softened and brown in spots, about 13 minutes. Remove from oven. 
Place roasted veggies on top of Flatzza crust. Sprinkle crust with cheese and top with vegetables. Top with basil and bake until cheese is melted and bubbly, about 3 minutes. Cut into squares and serve.

Nutrition Facts per serving:
CALORIES: 552
FAT: 28g
CARBS: 43g
PROTEIN: 35g

​This well-balanced dish combines lean protein, carbs, and vegetables.

Makes 1 serving
INGREDIENTS:

• 3 oz roasted turkey, shredded
• ½ c roasted brussels sprouts, in quarters
• ¼ c cooked farro
• 1 tbsp whole-grain mustard
• 1 small apple, cored and thinly sliced (with peel on)
• 2 c arugula

For the Dressing:

• ¼ c prepared horseradish
• ¼ c apple cider vinegar
• Pinch Kosher salt
• Black pepper, to taste
• 1 tbsp olive oil

DIRECTIONS:

1. Whisk dressing ingredients together in a small bowl.
2. Toss with salad ingredients and enjoy!

Nutrition Facts:
CALORIES:         543
FAT:                15g
CARBS:                67g
PROTEIN:        35g
Adapted from original recipe https://furthermore.equinox.com/articles/2019/11/turkey-brussels-sprout-and-farro-sheet-pan-salad