Ground Turkey Sweet Potato Skillet

Ingredients:
•    2 tbsp extra-virgin olive oil
•    1 lb extra-lean ground turkey
•    1 tsp clove garlic, minced
•    ½ cup onions, diced
•    ½ cup yellow pepper, diced
•    1 ½ cup sweet potato, diced
•    Salt and pepper
•    A pinch of chili pepper
•    ½ cup shredded mozzarella cheese
•    Fresh parsley for garnishing

Instructions:
1.    In a skillet, heat olive oil over medium high heat.
2.    Add ground turkey and garlic. Stir occasionally and cook for about 10 minutes.
3.    Add onions and yellow peppers and cook until onions are gold brown.
4.    Add the sweet potato, chili pepper, salt and pepper.
5.    Cover the skillet and cook until they are tender. Don’t forget to stir occasionally. If necessary, add more olive oil or a little bit of water to cook the sweet potato.
6.    While the sweet potato is cooking pre-heat the oven to 400 degrees.
7.    When the sweet potato is tender, add shredded mozzarella cheese and bring the skillet to the oven to melt the cheese.
8.    When the cheese melts, remove from the oven and garnish with parsley.

Nutrition Information:
Yield: 4   Serving size: 1 cup   Calories: 338   Carbohydrates: 14g   Protein: 25g   Fat: 20g   Sugar: 3g   Saturated Fat: 4g   Cholesterol: 84mg   Fiber: 2g 

Recipe from: Primavera Kitchen

Black Bean Burrito with Peach Salsa

Ingredients:
For the peach salsa:
•    2 peaches, chopped
•    ½ onion, chopped
•    2 jalapeños, diced
•    1 Tbsp cilantro leaves (optional)
•    1 Tbsp lemon juice
•    1 tsp olive oil
•    ½ tsp salt
•    ½ tsp pepper

For the black beans:
•    2 tsp olive oil
•    ½ onion, chopped
•    2 tomatoes, diced
•    1 ½ tsp ground cumin
•    1 ½ tsp dried oregano
•    ½ tsp salt
•    2 cans low sodium black beans, drained and rinsed
•    4 large romaine lettuce leaves (optional)
•    4 whole-grain tortillas (warm)
•    ¼ cup low-fat shredded cheese

Instructions:
1.    In a large bowl, toss together the peach, onion, jalapeños, cilantro, lemon juice, olive oil, salt, and pepper.  Set aside.
2.    On the skillet over moderate heat, warm 1 tsp olive oil.  Add the onion and sauté until translucent, about 5 minutes.  Add the tomatoes, cumin, oregano, and salt, to cook for about 1 minute, and stir well.
3.    Add the beans and remaining olive oil to the tomato mixture on the skillet and cook until thickened, about 10 minutes.
4.    To assemble burritos, arrange 1 large romaine lettuce leaf on top of each tortilla and top with a scoop of black bean and tomato mixture.  Sprinkle with cheese and wrap the burritos with the salsa inside, on top, or on the side of the burrito.

Nutrition Information:
Yield: 4   Serving size: 1 burrito   Calories: 386   Carbohydrates: 68g   Protein: 20g   Fat: 6g   Sugar: 10g   Saturated Fat: 1g   Cholesterol: 1mg   Fiber: 20g 

Recipe from: Spark Recipes