Ingredients

4 (about 2#) boneless, skinless chicken breasts, thinly sliced

3 T dry sherry

2 tsp grated fresh ginger

4 1/2 tsp cornstarch

3/4 c low sodium chicken broth

2 T low sodium soy sauce

3 T hoisin sauce

1 T rice vinegar

2 tsp light brown sugar

2 tsp canola oil

1/2 c unsalted toasted cashews

2 green onions, thinly sliced

1/4 tsp red-pepper flakes

Directions:

1. In a bowl combine the chicken, sherry, ginger, garlic and 2 tsp cornstarch
2. Chill 30 minutes
3. In another bowl, combine brother, soy sauce, hoisin, vinegar, sugar and 2/1/2 tsp cornstarch. Set aside
4. Saute 1 tsp oil and half the chicken in a large, non-stick skillet over medium-high heat until cooked, about 5 minutes.
5. Transfer to a plate.
6. Repeat with the remaining chicken and oil.
7. Return chicken to skillet. Stir in broth mixture and bring to a simmer.
8. Cook until sauce thickens, about 2 minutes.
9. Add cashews and serve with green onions and re-pepper flakes garnished on top.

Prep 20 min Cook 45 min Total Time1 hour Yield4 -6 Serving Size1 /6 recipe

INGREDIENTS

• 4-5 medium/large zucchini
• 1 pound ground turkey
• 1/2 small yellow onion diced (89g)
• 2 cloves garlic minced
• 4 ounces 114g white mushrooms, diced
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 cups pasta sauce
• 1 cup shredded mozzarella cheese

INSTRUCTIONS

• Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
• Trim the ends of zucchini. Slice in half horizontally. Use a small spoon to clean out the centers of the flesh carefully. Place zucchini in pan.
• Place turkey in a large skillet over medium heat. Cook, breaking up chunks, until almost all the pink is gone. Drain fat.
• Add onion and garlic to the turkey and continue to cook on medium heat until the onion is soft, 3-5 minutes. Add the mushrooms and seasonings. Cook 3-5 minutes, then stir in the pasta sauce. Cook just a few more minutes to meld the flavors and taste test for seasoning.
• Fill the zucchini boats evenly with the turkey mixture.
• Cover the pan with foil and bake for 25 minutes. Remove the foil and continue to bake until the zucchini is almost your desired tenderness. Top with cheese and cook just until melted.
• Serve hot. Store leftovers in the refrigerator for up to 3 days.

SERVES 6 PREP TIME:15 minutes COOKING TIME:1 hour to 3 hours Cal: 287

INGREDIENTS

• 4 boneless, skinless chicken breasts (about 2 pounds total)
• 1 teaspoon kosher salt, plus more for seasoning
• Freshly ground black pepper
• 2 tablespoons olive oil
• 1 medium yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1 bay leaf
• 1 (14-ounce) can tomato purée
• 2 canned chipotle peppers in adobo sauce, minced, plus 1 tablespoon of the sauce

Serving options:

• Corn tortillas
• Diced red onion
• Avocado
• Fresh cilantro

INSTRUCTIONS

1. Season the chicken all over with salt and pepper. Place in a single layer in a 4-quart or larger slow cooker.
2. Heat the oil in a medium skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic, cumin, oregano, bay leaf, and the 1 teaspoon of salt, and stir to combine. Stir in the tomato purée, chipotle peppers, and adobo sauce and bring to a boil. Reduce the heat to low and simmer for 5 minutes.
3. Pour the sauce and onions over the chicken. Cover and cook until the chicken is cooked through and tender, 2 to 3 hours on the LOW setting or 1 to 2 hours on the HIGH setting.
4. Turn off the slow cooker and transfer chicken to a clean cutting board. Remove and discard the bay leaf. Shred the chicken into bite-sized pieces with two forks. Return the chicken to the slow cooker and stir to coat with the sauce before serving in tortillas with toppings if desired.

RECIPE NOTES