• 1 lb. lean ground turkey or bison meat *
• 1 yellow onion, diced
• 2 Tbs cooking oil
• 6 medium size carrots, thinly sliced (2 cups)
• 6 stalks celery, thinly sliced (2 cups)
• 5 cups water
• 1 10.5 oz. can low sodium chicken or beef broth**
• 1 14.5 oz. can diced tomatoes with juices
• 1 15 oz. can tomato sauce
• 1 15.5 oz. can kidney beans, drained and rinsed
• 1 1/2 tablespoons beef base or beef bouillon
• 1 teaspoon salt
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon freshly ground black pepper
• 1 cup frozen corn, thawed
• 1/4 head green cabbage, roughly chopped (2 cups)
• Shredded Parmesan cheese for serving (optional)
• 1/4 cup chopped fresh Italian parsley for serving (optional)

1. Add 2 Tbs oil to a large pot and heat on medium-high heat
2. Chop the onion, then sauté in the pot for 5 to 7 minutes, until fully cooked
3. Crumble the turkey or bison meat into the pot and cook until browned
4. While the meat is cooking, prep the carrots and celery. 
5. Add the carrots, celery, water and broth to the pot with the meat and onions. Increase heat to high and bring to a boil as you add the tomatoes, tomato sauce, kidney beans, beef base/bouillon, salt, basil, parsley, oregano, garlic, and pepper.
6. Cover with a lid and bring to a boil.
7. Once soup is boiling, stir and reduce the heat slightly to avoid splattering; simmer uncovered for 15-20 minutes, until the carrots are tender (or the longer the better, time permitting).
8. Add the corn to the soup, taste the broth and add salt if desired. Stir in the cabbage. Cover and simmer for a few minutes more, until the corn is warm, and the cabbage has wilted.
9. Scoop into bowls and, if desired, sprinkle with the cheese and parsley just before serving.

• 3/4 cup all-purpose flour
• 3/4 cup whole wheat flour
• 3/4 cup regular oats
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup dried cranberries
• 2 1/2 tablespoons finely chopped walnuts
• 2 1/2 tablespoons semisweet chocolate mini-chips
• 1/2 cup packed brown sugar
• 5 tablespoons butter, softened
• 2 tablespoons honey
• 3/4 teaspoon vanilla extract
• 1 large egg
• 1 large egg white
• Cooking spray

1. Lightly spoon flours into dry measuring cups; level with a knife, then pour into mixing bowl
2. Combine flours, oats, baking powder, + the next 5 ingredients (through chips) in a large bowl.
3. Combine sugar + butter in a large bowl; beat with a mixer at medium speed until light & fluffy.
4. Add honey, vanilla, egg, and egg white; beat well.
5. Add flour mixture to sugar mixture; beat at low speed until well blended.
6. Cover and refrigerate 8 hours or overnight.
7. Preheat oven to 350° & drop batter by tablespoonfuls onto a baking sheet coated with cooking spray.
8. Bake at 350° for 10 minutes.
9. Cool 2 minutes on pans.
10. Remove from pans, and cool completely on wire racks.