Turkey Chili (for kids!) 

(serves 4)

onion 1/2 lb, diced

carrot  4 oz,  diced

celery  2 stalks, dice

garlic   1 clove, minced

Ground Turkey 1/3 lb

chicken stock 1 cup

red lentils  1/4 cup

diced tomatoes +juice 14 oz

chili powder 1/2 tbsp

cumin 1/2 tbsp

tomato paste 3 oz

kidney beans 5 oz

salt and pepper to taste

Saute onion, carrot and celery until soft. Add garlic and saute for a minute. Add ground turkey, chili power, cumin, salt and pepper, cook until browned. Add tomatoes, stock and lentils. Bring to Boil then cover and reduce heat to low. Simmer for 30 min. Stir in kidney beans and tomato paste. Adjust seasonings. Enjoy! 

Turkey Quinoa Meatloaf

This recipe is gluten free, dairy free, and very kid friendly.  It was developed by one of our chefs when Johnny went off gluten and dairy. It became a staple around our house!

2 tbsp Olive oil

1 onion diced

3 ribs celery diced

1 large carrot diced

2 cloves garlic

3 tbsp tomato paste

#1 ground turkey

1.5 cup quinoa, cooked

3 eggs beaten 

1/4 cup minced basil

1/2  tbsp salt

1/2 tbsp pepper

Preheat Oven to 350°F. Heat oil in pan. Sauté onion, celery and carrot for 3-4 minutes,or until soft. Add garlic and cook for another minute. Add tomato paste. Cook for 1 minute then remove form heat and set aside to cool. In a separate bowl combine turkey, egg, quinoa, basil, salt and pepper. 

When cool combine veggie and tomato mixture to turkey. Make sure all is well incorporated and form into a 9- by 5-inch well oiled baking dish.  Bake in middle of oven until thermometer inserted into meatloaf registers 165°F, about 30 minutes. 

Other suggestions: 

Bake in muffin tins instead of loaf pan, and serve in individual portions. What is not used the first time, freeze individually. Then, thaw and reheat each portion as needed. 

Add in vegetable purees before baking to increase nutritional value.

Add parmesan cheese for added flavor if dairy is no problem.