Recipe: Lean lemon turkey

½ teaspoon basil

1⁄2 teaspoon cayenne pepper (optional but highly recommended) 1 1⁄2 teaspoons garlic powder

1⁄2 teaspoon onion powder

1⁄2 teaspoon oregano 3 teaspoons paprika

1⁄2 teaspoon thyme

2 cups brown rice 2 pounds ground turkey 5 tablespoons lemon juice (juice of 2½ lemons)

2 bundles of asparagus 2 tablespoons olive oil 10 cloves chopped garlic 1-1 1⁄2 teaspoons kosher salt

Prepare the brown rice according to instructions on package.

Bring 1 quart of water to a simmer and add ground turkey. Break the turkey into smaller pieces as it cooks, about 3 minutes, until no longer pink.

Drain the water from the pot, leaving parboiled turkey. Ideally, it will have separated into small grains. Add the lemon juice.

Combine basil, garlic powder, onion powder, oregano, paprika, thyme and cayenne pepper (optional) in a separate pan and toast on low heat for 1-2 minutes to enhance flavor.

Add toasted spice mixture to turkey and stir on low heat until spices are evenly distributed and turkey is fully cooked. Add salt to taste. Serve over rice and with asparagus.

To sauté the asparagus, steam for 5 minutes, until spears are vibrant green and just beginning to wilt. Warm olive oil in a sauté pan over medium heat. Add garlic and cook, stirring frequently, until golden brown. Turn off heat. Stir in the asparagus and toss to combine. Add salt to taste. Serves 4-6

Recipe Source: Marci Sharif, adapted from an original recipe from My Fit Foods.