This is one of my favorite recipes.  My kids didn't even know it was good for you!
They loved it.
You can either use the ground turkey or shredded left over turkey.  Both work great.
 

3 lb ground turkey
2 cans organic black beans
2 20oz cans of organic diced tomatoes
1-2 red peppers, diced
1 green pepper, diced
1-2 lg. onion, diced (depends on how much you like onions)
4-8 garlic cloves, minced
1 cup water
1/4 cup red wine
4 bay leaves
4 tsp. cumin
2 tbs. chili powder
2 tsp. sea salt
3 tbs. oregano
a pinch of cayene


Brown the meat in a skillet and drain. Saute the peppers and onions in canola oil in a separate pot. Add spices to the peppers and onions after they've cooked a bit.

Don't over do the veggies - they'll cook when it's all mixed.

Add tomatoes, water, red wine, bay leaves and meat to the pot & let simmer for a couple of hours if you can.

When you eat it, add some shredded cheddar to the top.

 

Rob
This sounds good.  I know Chicken Marsala is cooked with mushrooms.  I hate mushrooms.  Do you think I can substitue anything else?

Jude

This has become a key meal for my family over the last couple of months.  Easy to make and enjoyable and no guilt.  Got it out of Mens Health magazine.   Serves 8 of us easily.  People with bigger appetites may need multiple servings.

What you need?
4 boneless skinless chicken breasts, pounded to a uniform 1/4" thickness. (I cut these in half)
1 cup flour
1 tbsp olive oil
2 oz prosciutto, (Trader Joes has a great brand)
8 oz cremini mushrooms (stems trimmed), sliced
3/4 cup marsala wine
3/4 cup lo-sodium chicken broth
1/4 cup chopped fresh parsley
salt and pepper to taste

How to make it?
1)  Season each breast with a pinch of salt and pepper.  Place the flour in a shallow bowl, add  
      the chicken, and coat the pieces evenly, shaking off any excess flour.
2) Heat olive oil on medium in large pan or iron skillet.  Add the chicken (do two batches if
     necessary) and cook for 3 to 4 minutes a side until breasts golden brown on outside and
     cooked all the way through.  Transfer chicken to a serving platter and keep warm.
3) Add more oil to pan if needed, and saute the prosciutto for 1 to 2 minutes until it starts to
     crisp.  Add mushrooms and continue sauteing until they are well browned.
4) Stir in the marsala and broth, scraping up any bits stuck to the bottom of the pan.  Coo****il
     the liquid has reduced to about 1/2 cup.  Season the sauce with salt and pepper and add
     parsley.  Pour the sacue over the chicken.  Makes 8 servings.

Per serving:  200 calories, 19 grams protein, 5 grams fat, 255 miligrams sodium.

Tip:  Two keys to deeply carmalized mushrooms:  Don't overcrowd the pan, and don't season them until they've browned fully.

Tip 2:  No need to splurge on Italian prosciutto, cheap stuff works well with this recipe. 

When I made it, I actually substituted Greek yogurt for the cream cheese.
Added a nice bite to it!

Just keep looking forward.  As long as you use the honeymoon stage to prepare yourself for the rest of your life you'll do great.  So many things you can do today you probably didn't dream of doing 6 months ago.  Feel free to share.  You'll be amazed at how many people that read these posts are looking for those wondeful successes.Rob