Featured Recipe

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Ingredients:

• 2 (12 oz.) pkg. frozen riced cauliflower
• 1 (6.5 oz.) pkg. light garlic-and-herb spreadable cheese (such as Boursin)
• 1 1/2 Tbsp Canola oil
• 1 pound turkey (white and dark meat)
• 2 cups chopped carrots
• 1 3/4 cups chopped zucchini
• 1 cup chopped yellow onion
• 1 cup frozen peas
• 3/4 tsp Kosher salt
• 3 Tbsp all-purpose flour
• 1 tsp fresh thyme leaves (plus more for garnish)
• 1 1/2 unsalted chicken stock
• 1/2 tsp black pepper

Directions:

1. Microwave cauliflower according to package directions until tender. 
2. Combine cauliflower and cheese in a food processor, and process until smooth.
3. Heat oil in a large ovenproof skillet over medium-high.  
4. Add turkey and cook, breaking up with a spoon, until turkey begins to brown.  
5. Add carrots, zucchini, onion, and peas; stir to combine.  
6. Add salt, and cook another 4 minutes, stirring often.  
7. Add flour and 1 tsp thyme, and stir to combine.  
8. Cook, stirring constantly, until mixture thickens.  
9. Spoon cauliflower mixture over turkey/vegetable mixture in skillet, smoothing top with spoon.  
10. Sprinkle with pepper.
11. Broil on high with oven rack in upper middle position until golden brown in spots (3 - 4 min). 
12. Sprinkle with additional thyme leaves.  
13. Serve immediately.

Ingredients:

• 1 cup cranberry sauce (I used Ginger Cranberry Sauce)
• 1/2 cup nonfat Greek yogurt
• 2 cups cubed or shredded cooked turkey
• 1 cup rice stuffing (I used Wild Rice Stuffing with Dried Cherries & Pecans)
• 1 teaspoon cumin
• 4 scallions, chopped
• 1 cup shredded Pepper Jack cheese
• 14 corn tortillas

Instructions:

1. Preheat oven to 350 degrees Fahrenheit. 
2. Coat a 9×13-inch baking dish with cooking spray.
3. In a large bowl, mix together cranberry sauce and yogurt. 
4. Scoop half of the mixture into a small bowl and save to use to top enchiladas.
5. Into the same large bowl, add turkey, rice, cumin, scallions and 1/2 cup cheese to the cranberry yogurt; mix well.
6. Stuff each tortilla with about 3 tablespoons of the mixture, wrap tightly and place seam side down in baking dish.
7. Spread remaining cranberry yogurt mixture over top tortillas. 
8. Cover with foil and bake for 40 minutes.
9. Remove from oven, sprinkle with remaining 1/2 cup cheese and bake, uncovered, for another 5 minutes or until cheese is melted.