Thursday, November 27, 2014

Southwest Turkey Soup

Here it is, just in time for all the turkey leftovers that will be found tucked in the fridge tomorrow.  If your family is anything like mine, Dad will buy THE biggest turkey he can find... even if it's just to feed a family of four.  And there are always a tremendous amount of leftovers.  As many turkey sandwiches as we can eat, and we still can't get through all the deliciousness.

My  advice... take your leftover turkey, make this soup and freeze at least half.  Then you have a healthy meal ready to go in the next few weeks when you are in the midst of holiday crunch time!  And, it's always nice to add a little variety to your leftovers.

Today, and everyday, I am thankful for all of you reading this!  I hope everyone has a beautiful Thanksgiving Day, and you find the time to truly count your blessings.   Here's to our good health!  This one goes out to all the soup guys out there...

Turkey Tortilla Soup
2 Tb olive oil
2 bell peppers, diced
1 onion, diced
2 celery stalks, diced
3 cloves garlic, minced
1Tb chili powder
1Tb cumin
1Tb fresh oregano (or 1tsp dried)
1tsp ground coriander
¼ tsp salt
½ tsp ground black pepper
4 cups chopped leftover turkey
32 ounces low sodium chicken broth
2 cans diced tomatoes, no salt added
1 can black beans, rinsed and drained

1 cup frozen corn kernels

  1. In a large saute pan, heat olive oil over medium heat.  Add the bell peppers, onion, celery and garlic.  Saute over medium, stirring frequently, until veggies are tender, about 10 minutes.  
  2. Stir in your spices: chili powder, cumin, oregano, coriander, salt and pepper.  
  3. Then add your vegetable mixture to your crock pot, along with your leftover turkey (yay leftovers!), chicken broth, tomatoes, black beans and corn.  Cook on low for at least 4 hours.  
  4. Enjoy with a dollop of guacamole, fat free Greek yogurt, and a sprinkle of cilantro.  

Monday, November 24, 2014

Curried Cashews

As you are gearing up for Thanksgiving travel and black Friday shopping, remember to plan ahead to stay on track with your healthy eating plan.  Nuts make a great portable snack- buy individual pre-portioned packs to store in your car, carry on, purse, or pocket. Or, better yet... make your own roasted nuts and portion about 1/4 cup in snack-sized bags. 

Try this yummy, warm and toasty recipe to keep on hand for when you are out and about this week.

Curried Cashews
Makes about 12 servings (1/4 cup each)

3 cups unsalted, raw cashews
3Tb lemon juice
2Tb curry powder
1tsp turmeric
1Tb coconut sugar
1tsp salt
1/4 tsp cayenne

Preheat oven to 300 degrees.  Line baking sheet with aluminum foil. 

Whisk together lemon juice, curry, turmeric, coconut sugar, salt and cayenne.  Pour over cashews and toss until evenly coated.  Spread evenly on baking sheet.  Cook in preheated oven for 20-25 minutes until browned, stirring every 10 minutes. 

Let cool completely.  Stir in airtight container.

Recipe Facts

1/4 cup
5 minute(s)
20 minute(s)
Nutrition Facts per serving (40)g
Calories: 203.8
Fat Calories: 141
Total Fat 16g
  Saturated Fat 3.2g
Cholesterol 0mg
Sodium 200.1mg
Total Carb 12.8g
  Dietary Fiber 1.4g
  Sugars 2.6g
Protein 5.4g
24% Carb
10% Protein
66% Fat