Slow Cooker Turkey Chili

*Makes 8 Balanced Servings*

Ingredients:
- 1 pack of lean ground Turkey (about 1lb)
- 1 can of no salt added beans
- 1 green pepper
- 1 serrano pepper
- 1 fresh jalapeno pepper
- 1/2 large red onion
- 1/2 box of Hunt's tomato sauce
- 1 can of spicy diced tomatoes
- Chili powder

Prep:
1)  Cut up all peppers and onion into small bite size pieces
2)  Saute turkey meat in a skillet with olive oil spray (do not use cooking oil, as this adds excess fat to the meal), and season to taste with garlic, salt, pepper, and other herbs.

How-To:
1)  Place all veggies into the slow cooker (I used a 4qt one)
2)  Place cooked turkey meat into the slow cooker
3)  Open the can of beans and diced tomatoes, drain them, and then pour them into the slow cooker
4)  Pour in 1/2 of the tomato sauce (if you want it to be more juice, add more sauce)
5)  Measure about 1/4 cup of chili powder and mix into the slow cooker
6)  For added spice, add 1 tablespoon of cayenne pepper
7)  Add 1 teaspoon of salt and pepper
8)  Stir everything together, and place on high for about 4-5 hours.
9)  ENJOY!

(Top with your favorite cheese if you'd like...but remember this adds to the nutrition fast facts count!)

Nutrition Fast Facts Without Cheese (Approximate Per Serving- 8 Total):

164 calories

4.2 g fat

8g carbohydrates

18g protein

Sun Dried Tomatoes, Fresh Mozzarella, and Pesto Chicken Rolls

Ingredients:
- 4 Chicken breasts
- 1 Pack of sun dried tomatoes
- 1 small ball of fresh mozzarella (cut into 8 equal pieces)
- 1 Jar of pesto
- 1 Pack of bamboo sticks

How-to:
1)  Preheat oven at 350 degrees
2)  Pat chicken breasts dry and pound them thin with a meat tenderizer, and then lay them on a cookie sheet that's been sprayed with nonstick olive oil (this will keep the cheese from sticking to the pan as it melts)
3)  Spread a thin layer of pesto on each breast, and then place 3-4 sun dried tomatoes on top in the middle
4)  Place two pieces of mozzarella cheese over the sun dried tomatoes
5)  Roll each edge towards the middle and use the bamboo sticks to keep in place.
6)  Repeat steps 3-5 for all chicken breasts
7)  Place in oven for 20-30 minutes, and enjoy!

This meal is best served with asparagus (shown), broccoli, or long stem green beans.

Asparagus as Shown:
Cut off the bottoms of the stems, rinse well, and lay across a cookie sheet.  Spray them with olive oil, and rub minced garlic throughout.  Sprinkle some salt and pepper over top, and place in the oven for 10-15 minutes, or until your desired crispiness is achieved.

Nutrition Fast Facts (Approximate per serving):

282 Calories

12.5g Fat

7g Carbohydrates

36.6g Protein