Southwest Turkey Chili
I used to make chili all the time. And I really mean, all the time! I woke up this morning with a small craving, and because I've been on a health kick, I decided I'd use ground turkey breast and give it a kick with southwestern flavors.

Moroccan Split Pea Stew
Adding spices is the best way to make food that is flavorful with little to no fat - that's how this dish went from ordinary to Moroccan. I am a huge fan of legumes (beans, lentils, chickpeas) because they are very nutritious and you can make a lot for very little money. Cook once, enjoy over and over.