Baby, it's cold outside! Warm up with this cook-ahead crockpot meal packed with fiber and protein.

Ingredients:

• 1 pound 93/7 ground turkey
• 1 cup uncooked quinoa
• 2 (10-ounce) cans red enchilada sauce
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can fire-roasted diced tomatoes in their juices
• 1 cup corn kernels, fresh or frozen
• 1 red bell pepper, cored and diced
• 1 green bell pepper, cored and diced
• 1 medium yellow onion, diced
• 1 teaspoon garlic powder

Directions:

• Heat large skillet on medium high.
• Spray with cooking spray and add the turkey and onion.
• Cook and stir, breaking up the turkey as you go, until the turkey is no longer pink, about 5 minutes.
• Transfer to the bottom of a large slow cooker.
• To the slow cooker, add the quinoa, enchilada sauce, black beans, tomatoes, corn, red bell pepper, green bell pepper, garlic powder, and 1/2 cup water.
• Stir to combine, then cover and cook on high for 2 1/2 to 3 hours or low for 5 to 6 hours, until the liquid is absorbed and the quinoa is tender.
• Remove the lid and stir.
• Taste and adjust any seasonings as desired.
• Serve hot with any desired toppings.

*Recipe makes 8 servings

For serving: sprinkle with Mexican blend cheese, chopped fresh cilantro, diced avocado, chopped green onion, corn chips, sour cream or plain Greek yogurt (not included in nutritional information.)

Nutrition Facts per Serving:

• Calories: 247
• Carbs: 31g
• Fiber: 6g
• Protein: 16.5g
• Fats: 6g