Ingredients:
3 Italian turkey sausage links (4 ounces each), casing removed
1 medium onion, chopped
6 garlic cloves, minced
2 cans (14 ½ ounces each) reduced-sodium chicken broth
1 ¾ cups water
1 can (14-1/2 ounces each) diced tomatoes, undrained
1 package (9 ounces) refrigerated cheese tortellini
1 package (6 ounces) fresh baby spinach, coarsely chopped
2 ¼ teaspoons minced fresh basil or ¾ teaspoon dried basil
¼ teaspoon pepper
Dash crushed red pepper flakes
Shredded parmesan cheese, optional
Directions:
Crumble sausage into large skillet, add onion.
Cook and stir over medium heat until meat is no longer pink.
Add garlic, cook 1 minute longer. Stir in the broth, water and tomatoes. Bring to a boil.
Add tortellini, return to boil. Cook for 7-9 minutes or until tender, stirring occasionally.
Reduce heat, add the spinach, basil, pepper and pepper flakes.
Cook 2-3 minutes longer or until spinach is wilted.
Serve with cheese if desired.
Yield:6 servings (2 quarts).
Ingredients:
1 lb shredded, cooked chicken
1 (15 oz) can whole peeled tomatoes, mashed
1 (10 oz) can enchilada sauce
1 medium onion, chopped
1 (4 oz) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 oz) can chicken broth
1 t cumin
1 t chile powder
1 t salt
¼ t black pepper
1 bay leaf
1 (10 oz) package frozen corn
1 T chopped cilantro
Directions:
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker.
Pour in water, and chicken broth, season with cumin, chili powder, salt, pepper, and bay leaf.
Stir in corn and cilantro.
Cover, and cook on low setting for 6 to 8 hours, or on high setting for 3 to 4 hours.
Serve with tortilla chips if desired.
Ingredients:
1 cup chopped onion
½ cup chopped green bell pepper
½ cup chopped yellow bell pepper
1 clove garlic, minced
1 pound ground turkey
1 (14.5 ounce) can diced tomatoes
2 cups pumpkin puree
2 cups chicken stock
1 ½ Tablespoons chili powder
½ teaspoon ground black pepper
1 dash salt
½ cup shredded cheddar cheese
½ cup sour cream
Directions:
Brown turkey in large skillet over medium heat.
Add the onion, green bell pepper, yellow bell pepper, and garlic. Cook 5 minutes.
Add tomatoes to onion-meat mixture. Add pumpkin and stock.
Season with chili powder, pepper, and salt.
Reduce heat to low, cover, and simmer 20 minutes.
Serve topped with cheddar cheese and sour cream.
Ingredients:
1 PKG. (9 OZ) Refrigerated cheese tortellini
2 cans (10 oz each) condensed tomato soup, undiluted
2 cups vegetable broth
2 cups 2% milk
2 cups half and half cream
½ cup chopped oil-packed sun-dried tomatoes
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. dried basil
½ tsp. salt
½ cup shredded Parmesan cheese
Directions:
Cook tortellini according to package directions
Meanwhile, in a Dutch oven, combine soup, broth, milk, cream, tomatoes and seasonings.
Heat through, stirring frequently.
Drain tortellini; carefully add to soup.
Stir in cheese.
Sprinkle each serving with additional cheese if desired.
Ingredients:
12 oz ground turkey breast
1 T chopped onion
1 T olive oil
2, 15 oz cans great northern beans
1, 16oz jar green salsa
1 ¾ c chicken broth
1 ½ tsp cumin
Directions:
Sauté the turkey with the chopped onion in the olive oil. Drain and rinse.
Return to pan and add the beans, salsa, broth and cumin.
Simmer, uncovered 15 minutes.
Ingredients:
1 cup mushrooms, sliced
1 Tbsp canola oil
3 ¼ c chicken broth
¼ c rice wine vinegar
2 Tbsp soy sauce
1 Tbsp sugar
1 Tbsp grated fresh ginger
12 oz peeled raw shrimp
¼ c peas
¼ c shredded carrots
1 Tbsp cornstarch
1 egg
Directions:
Saute mushrooms in canola oil. Add chicken broth, vinegar, soy sauce, sugar and ginger, simmer 2 minutes. Add shrimp, peas and carrots. Mix cornstarch with 1 Tbsp cold water and add to sauce pan. Beat in one egg, simmer until shrimp is pink and cooked through.
208 calories, 22 grams protein, 7 grams fat, 13 grams carbohydrate
Ingredients:
1 Tbsp butter
2, 15 oz cans pumpkin
2, 14 oz cans chicken broth
1 cup half and half, light cream or milk
¼ cup maple syrup
1 Tbsp grated fresh ginger
Salt and Pepper
Maple syrup or brown sugar (optional)
Pumpkin seeds or Chopped pecans (optional)
Directions:
In a large saucepan, melt butter over medium heat. Stir in pumpkin, chicken broth, half and half, syrup and ginger. Bring to a boil. Reduce heat and simmer 10 minutes.
Season to taste with salt and pepper.
Ladle the soup into serving bowls.
Garnish with syrup or brown sugar and seeds or nuts if desired.
Ingredients:
1 bag Lentils
1 can diced tomatoes
1 large chicken stock
2 Tbsp Balsamic vinegar
3 carrots, diced
2 celery stalks, diced
1 meduim onion, diced
1-2 Tbsp parsley (fresh or dried)
Optional:
Diced potato
Acini De Pepi pasta
Directions:
Combine all ingredients and simmer 1-2 hours.
Serve with parmesan cheese.
