Skip the plain old turkey sandwich and whip up an avocado turkey DELIGHT!

Servings: 1 sandwich

What you need:

2 slices of wheat or whole grain bread

2 ounces turkey

½  avocado (or use homemade guacamole HERE)

2 leaves lettuce (any kind)

¼ cup shredded carrots

Spread the avocado on each slice of bread. On one slice, pile on the turkey, lettuce and carrots. Top with the other slice of bread.

Welcome to Kate’s Kitchen with Teens.

This hearty meal can feed your family…or your football team!

Servings: 6-8

What you need:

1 pound ground turkey

1 large onion

1, 15 oz can pinto beans, drained and rinsed

1, 8 ½ ounce can corn, drained and rinsed

15 oz. can tomato sauce

14 ½ oz. can diced tomato

10 oz. can diced tomato w/ green chili (Rotelle)

1 tablespoon chili powder

1 teaspoon cumin

½ teaspoon garlic powder

½ teaspoon salt

Brown the turkey in a soup pot or Dutch oven. Chop the onion and drain and rinse corn and beans; add them to the pot. Add all remaining ingredients to the pot, stir to combine and cook on medium-low for 30 minutes, stirring occasionally. This can also be made in the crockpot; brown the turkey in a separate skillet and add to the crockpot with other ingredients (cooked on high for 4 hours).

Welcome to Kate’s Kitchen with Teens.

These tacos are truly a home run!

Servings: 4-6

What you need:

1 teaspoon olive oil

1 pound lean ground turkey

1 small jar of salsa, mild heat

1 tablespoon chili powder

1 ½ teaspoon cumin

1 package taco shells, 8 ct. (or whole wheat soft taco tortillas)

Toppings:

shredded lettuce

chopped tomato

Mexican blend shredded cheese –

sour cream

Heat the olive oil in a medium size skillet over medium heat; add the turkey meat and brown until cooked through. Add salsa and spices and heat through. Meanwhile, chop lettuce and tomatoes and place in separate bowls; place cheese and sour cream in bowls. Warm the taco shells according to package directions in the oven. Fill a taco shell with meat and desired toppings.

**For a crowd pleaser, place filled taco shells in a 9×9” pan and top with shredded cheese; heat in a 350 F oven for 7 minutes or until cheese is melted. Top with desired toppings.

Nutritionist Jill Castle shows you how to make this quick, healthy, colorful pasta dish!

Servings: 4-6

What you need:

1 tablespoon olive oil

3 cloves garlic, minced

½ teaspoon red pepper flakes (optional)

2, 15 ounce cans of fire-roasted diced tomatoes

1, 15 ounce can of artichoke hearts, drained and quartered

2 cups packed fresh baby spinach

1 pound linguine pasta

salt & pepper

parmesan cheese

Cook the linguine according to package directions. In a large skillet over medium heat, saute garlic in olive oil for 1 minute. Add tomatoes (with juices) and artichoke hearts. Let simmer on low while the pasta cooks. Add salt and pepper to taste. Before you drain the cooked pasta, add the fresh spinach to the tomato sauce and stir; turn the heat off and let sit. Drain the pasta and add it to the skillet. Toss the pasta with the tomatoes, artichoke and spinach. Top with parmesan cheese.

Creamy, delicious homemade peanut butter only takes 5 minutes to make! And it goes great with a whole grain bagel.

What you need:

2 cups of light salt Planter’s peanuts (or you can use an entire can of peanuts, refrigerate the leftovers, and use over the course of a week)

1 whole grain bagel

In a food processor, add the peanuts and process on high for 2 to 3 minutes, periodically scraping down the sides. Toast the bagel and spread with peanut butter.

Variations: add a handful of chocolate chips for chocolate peanut butter without all the sugar from commercially prepared types!

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Parenting Coach Katie Malinski LCSW coaches the parents of two toddlers on what research shows about discipline and punishment, what works effectively…and what should be avoided.