• Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking for 2 minutes.
• Cook the Turkey: Add ground turkey, breaking it apart as it browns (about 5 minutes).
• Add the Ingredients: Stir in diced tomatoes, tomato paste, black beans, kidney beans, corn, and spices. Simmer for 10 minutes.

Cook the Chicken for both Dishes:

• Preheat the oven to 375°F.
• In a bowl, toss half the chicken thighs (for sliders) with olive oil, garlic powder, smoked paprika, and hot sauce. Toss the other half (for the pasta dish) with Italian seasoning.
• Bake chicken for 20-25 minutes or until the chicken reaches an internal temperature of 165°F.

Shred the Chicken for the sliders:

• Once cooked, shred the chicken using two forks and mix with the juices in the dish for extra flavor.

Chop the chicken into bite-sized pieces for the pasta dish.

Prepare the Buns:

• Lightly toast the whole-grain slider buns in a dry skillet or oven.

Assemble the Sliders:

• Spread a thin layer of Greek yogurt on the bottom half of each bun.
• Add a portion of shredded Buffalo chicken and sprinkle with crumbled blue cheese (if using).
• Top with the other half of the bun.

For the Rainbow Veggie Slaw:

Mix the Veggies:

• In a large bowl, combine purple cabbage, carrots, and kale or spinach.

Make the Dressing:

• In a small bowl, whisk olive oil, apple cider vinegar, Dijon mustard, and black pepper.

Toss and Serve:

• Pour the dressing over the veggies and toss well to coat.
• For the Chicken-Spinach Pasta:
• Bring a pot of water to a boil, cook pasta according to package directions, and drain. Reserve 1/2 cup pasta water for the sauce.

Sauté the Garlic and Spinach:

• In a skillet, add a bit of oil and the ginced garlic and red pepper flakes (if using). Sauté for 30 seconds until fragrant.
• Add spinach and cook until wilted, about 2 minutes.

Make the Garlic Sauce:

• Pour in the chicken broth into the pan, scraping up any browned bits.
• Let the broth simmer for 2-3 minutes to reduce slightly.
• Stir in Greek yogurt and Parmesan cheese, mixing well to create a creamy sauce. Add reserved pasta water a little at a time to reach desired consistency.

Combine Ingredients:

• Add the cooked pasta, chicken, and spinach to the skillet. Toss to coat everything in the garlic sauce.

Serve:

• Divide into bowls and garnish with fresh parsley or basil, if desired.