2 cans black beans (drained)
12 oz. ground turkey
1 onion
1 tbs. vegetable oil
2 cloves garlic, crushed
2 cans beef stock
1 small can tomato paste
1 tbs. thyme
1 tbs. basil
1 tbs. parsley
1 bay leaf
1 avocado

Saute the ground beef in a nonstick skillet. Chop the onion. When the beef is done, remove it, drain the pan, and saute the onion and garlic in the vegetable oil until the onion is translucent. Combine all ingredients in a medium saucepan. Stir well to help blend the tomato paste. Simmer for 20 minutes, remove the bay leaf, garnish with slices of avocado, and serve. Serves 4.

Blocks: 4
Calories: 475
Carb: 44g (41%)
Protein: 31g (29%)
Fat: 16g (30%)

Another winter family favorite, and one batch will also provide for several brown bag lunches.

1 14 oz. can kidney beans
1 14 oz. can black beans
1 14 oz. can red beans
6 medium tomatoes
2 large white onions
2 bell peppers, green or yellow
3 cloves garlic
2 lbs. ground turkey
8 oz. tomato paste
1 cup chicken stock
3 tbs. red chile
3 tbs. basil
1 tbs. parsley
1 tbs. cumin
2 tbs. black pepper
1 chopped serrano pepper (seeded)
red pepper to taste
4 oz. shredded sharp cheddar cheese

Brown the meat in a nonstick skillet, and then place it in a large stock pot. Chop the tomatoes, onions and peppers, and add to the pot. Press the garlic and add it, as well as the other spices. At this point, add about 1 tbs. of red pepper.

In a bowl, mix the tomato paste and chicken stock until smooth, then add to the pot. Stir everything up, and cook on a medium stove for about 15 minutes so the flavors can start to mix. Give it a taste, and add red pepper as needed. Cook for about another 20 minutes, or until the kidney beans start to mash when you stir. Serve hot with cheddar on top. Makes 8 servings, and freezes well. 

Blocks: 5
Calories: 480
Carb: 45g (41%)
Protein: 35g (31%)
Fat: 15g (28%)

1 lb. turkey sausage links
1 large onion
1 tart apple
1 cup defatted chicken stock
2 tablespoons tomato paste
1 small (15 oz) can navy beans
4 oz. smoked turkey breast
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
1 cup bread crumbs
1/4 cup minced fresh parsley
2 teaspoons olive oil

Brown the sausage in a large nonstick skillet. While that’s going, dice the apple and onion. When the sausage is done, slice it into 1/2-inch pieces and return them to the pan. Add the onion, apple and 2 tablespoons of the chicken stock. Saute until the onions and apples are softened. Stir in the tomato paste and the rest of the chicken stock. Cook for about a minute, then transfer it all to a large bowl. Stir in the beans, turkey breast, thyme and pepper.

Coat a large casserole dish with non-stick spray, and add the mixture. In a small bowl, mix the bread crumbs, parsley and oil well. Sprinkle the topping over the bean mixture, and bake at 350 for 30 minutes. Serves 8.

Blocks: 3
Calories: 260
Carb: 27g (40%)
Protein: 20g (31%)
Fat: 8g (29%)