Turkey Rice Soup

Looking for something to do to use up those turkey leftovers? I was and in the past I haven't had much luck making a good turkey soup, this year I tried this recipe and well lets just say its earned a spot in the recipe book at our home :0)

Turkey Rice Soup

Herbed Tomatoes, Chicken & Rice

Find Recipe Here

This recipe is from Kraft, they email me every week and I often get a great recipes in the email. This one was super easy and very yummy.  The only change we made was to cook regular white rice in the rice cooker and then add it to the pot.  When it calls for removing the chicken, we added the tomatoes, and cooked an additional 5 mins, then drained off some of the tomatoes juice (as we didn't have the instant white rice  to soak it up..) then we added the cooked rice and continued on, worked very well.

Chicken Tagine with Apricots

Chicken Tagine with Apricots - Moroccan
Serves 4

This recipe is from Bryan and amazing, worth the effort, which reads way more than actually is..

4 - 6oz skinless, boneless chicken breasts
1 1/2 oz butter
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp freshly ground black pepper
1/8 tsp cayenne pepper
1 brown onion, sliced
1 cup chicken stock
1 lb 2 oz fresh apricots or 15 oz tin apricot halves in natural juice
2 tbsp honey
1 quantity couscous
2 tbsp silvered almonds, toasted

Trim the chicken breasts of any fat or gristle. Melt the butter in a large frying pan. Add the spices and stir over the low heat for 1 min. Increase the heat to medium and add the chicken breasts. Turn them in the spiced butter and cook for 1 min each side, without allowing the spices to burn.

Add the onion to the pan around the chicken and cook for 5 mins, stirring the onion and turning the chicken occasionally. Add the chicken stock and coriander springs and season if necessary. Reduce the heat to low, cover and simmer for 5 minutes, turning the chicken once.

Wash the halve apricots and remove the stones. Place them cut side down, around the chicken and drizzle with honey. Cover and simmer for 7 - 8 mins, turning the apricots after 5 minutes. Remove the chicken to a plate, cover and rest for 2-3 mins. Slice each breast on the diagonal.

Prepare the couscous as directed. Put the hot couscous on serving plates and top each with some sliced chicken. Remove the coriander sprigs from the sauce and spoon the sauce and apricots over the chicken. Scatter with almonds and extra coriander and serve hot.

Turkey Enchiladas

Yummy and Super Fast and Easy, it's a winner all around! (Please leave a comment with your thoughts if you try it, thanks! much appreciated)

Total time: 30 mins!!, Makes 5 servings (2 enchiladas per serving)

Ingredients:

12 0z. roasted boneless turkey breast (from the deli) chopped

1 can (8.75 oz.) no-salt added corn, drained

1 container (8 0z./250ml) reduced-fat sour cream

1.5 cups shredded reduced-fat Mexican cheese blend

2 Tbsp chopped fresh cilantro (I don't like this stuff so I skipped it...)

10 (6 inch) corn tortillas

1 can (10 oz.) enchilada sauce

1 cup mild salsa (mild?? um no, not in this house, hot please...)

Directions:

1. preheat oven to 400; spray 9x13" baking dish with nonstick cooking spray

2. in large bowl, combine turkey, corn, sour cream, half of cheese and half of cilantro.

3. Stack 5 tortillas on damp power towel on microwave safe dish; top with another damp paper towel. Microwave on High for 30 seconds to soften.

4. Place about 1/3 cup turkey mixture on each tortilla and roll up tightly. Arrange in prepared baking dish, seam side down. Repeat with remaining tortillas and filling (making 10 in total)

5. in bowl, stir enchilada sauce and salsa; pour over tortillas to cover; top with remaining cheese and bake 15 to 20 minutes or until cheese melts and enchiladas are heated through. Sprinkle with remaining cilantro (again if you like that stuff..)

NI per serving (2 enchiladas)

445 calories; 34 grams protein; 42 grams carbs; 16 grams total fat; (7 grams saturated); 6 grams fibre, 98 mg cholesterol; 725 mg sodium

Cat's Sweet Thai Chicken Chili

Serves: 1

Points: 7

4 oz. chicken breast

Shake n'Bake

2 Tbsp Sweet Thai Chili Sauce

Green Onions

Cut raw chicken into cubes;

Toss chicken in shake n' bake;

Spread on cookie sheet and bake at 400 for 20/25 mins (until cooked through);

When chicken is cooked; toss in 2tbsp of the sweet thai chili sauce and green onions

Sweet and Sour Pork Stirfry

Serves: 6
Points: 7
(Serving = 1 cup pork and 1/2 cup rice)

Ingredients:

1 1/2 pound lean pork tenderloin, cut into thin strips
15 oz canned unsweetened pineapple chunks
1/2 cup water
1/3 cup rice wine vinegar
1/4 cup unpacked brown sugar, packed
2 Tbsp cornstarch
1/2 tsp table salt
1 Tbsp low-sodium soy sauce
2 medium green pepper, sliced
1 small onion(s), sliced
3 cup cooked brown rice

How to put it together:

1. Heat a nonstick skillet coated with cooking spray over medium-high heat.


2. Add pork and cook until golden brown. Remove from skillet and set aside. Drain any remaining fat from skillet.


3. Drain pineapple chunks, reserving juice; set aside.


4. Combine water, vinegar, sugar, cornstarch, salt, soy sauce and reserved pineapple juice in a small bowl; add to skillet and cook until sauce is slightly thickened, about 2 minutes. Add pork; cook covered over low heat until meat is tender, stirring occasionally, 30 minutes.


5. Add peppers, onion and pineapple chunks; cook 5 minutes. Serve over rice.

Sarah's Vegetarian Chili

Servings: 8
Points Per Serving: 2

1 Tbsp olive oil
1 medium onion, diced
4 garlic cloves, minced
2 med. stalks of celery, diced
2 med carrots, diced
1 medium zucchini, diced
1 med sweet red or yellow pepper, diced
1 28 oz. can of whole tomatoes
1 8 oz can corn
3 tsp. sugar
4 tsp. chili powder
1/2 tsp ground coriander
1 tsp cumin
1/4 tsp sea salt
1/4 tsp hot pepper sauce

Saute onion and garlic in olive oil till soft.
Add celery and carrot, saute for 5 min.
Add canned tomatoes and all seasoning, simmer for 15 min.
Add the rest of the ingredients and simmer on low for 30-40 min.

The vegetables shouldn't get too soft.
Tastes great topped with fresh salsa and non-fat yogurt.

Christine's Banana Bread

Yield 1 loaf. Makes 6 slices. 2 pts per slice.

My recipe is made in those small loaf tins. The are 2 points a slice if divided into six slices.

Recipe:

1/2 cup all purpose flour
3T sugar
1/4t baking powder
1/4t baking soda dash of salt
1/4 cup 30% less fat sour cream
1/4 cup mashed banana
1t veg.oil
1/4t vanilla
1 large egg white lightly beaten
Cooking spray

Preheat oven to 350

Combine first five ingredients in med. bowl;
Make a well in centre of mixture;
Combine sour cream and next 4 ingredients stir well;
Add to flour mixture, stirring just until moist;
Spoon batter into small tin loaf pan (6x3x2) coated with cooking spray.

Bake at 350 for 35 mins or until tooth pick inserted in centre comes out clean.
Let cool in pan 10 mins. remove from pan and let cool on wire rack.

This is an actual weight watchers recipe that my mom got somewhere a few years ago. It's really good, a nice treat - Christine

Italian Wedding Soup

I love this soup but hate that the only brands you can find in a can around these parts are salt, salt and more salt, so I took a recipe I found on WW, switched a few things around, ran it back through the recipe builder and this is what I came up with, still looks as ugly as every other wedding soup I've seen but oh so tasty!

Italian Wedding Soup
Makes 8 Servings (1.5 cup per serving)
Points Per Serving: 3
Total Calories for the batch: 1463/10 servings = 182 per serving

Ingredients:

1 large egg white, lightly beaten
1 1/2 Tbsp grated Parmesan cheese
1/2 tsp garlic powder
2 Tbsp dried bread crumbs
1 1/2 tsp dried oregano
3/4 pound uncooked lean ground chicken breast

10 cups fat-free, reduced salt chicken broth (2.5 - 900 ml tetra boxes)
1/2 cup onion(s), sweet-variety, thinly sliced (I use red onion)
1 1/4 cups chopped frozen spinach (300 gr pkg of Safeway name brand spinach)
1/3 cup shredded carrots
3/4 cup Rings Pasta (uncooked)

In a medium bowl, combine chicken, egg white, bread crumbs, cheese, oregano and garlic powder; shape into 3/4-inch balls.

In a large saucepan, heat broth to boiling; stir in spinach (just add frozen block), onion, carrot and meatballs.

Return soup to boiling and then reduce heat to medium; cook at a slow boil for 8 minutes, then add uncooked pasta and continue on medium for another 6 minutes. Soup is done when meatballs float to the top and spinach is wilted.

A Serving is 1.5 cups with 5 to 6 meatballs and 3 WW Points.

Tip - I use a melon baller to make the meatballs, makes a icky job super fast and easy, scoop, drop into soup pot, scoop, drop, scoop, drop...you get the picture

Curried Red Pepper Chicken

From: Dietitians of Canada Cook Great Food

Serves: 6
WW Points Per Serving: 4

Ingredients:
2 tsp vegetable oil
1 1/4 lbs boneless skinless chicken breasts, cut into strips
1 cup thinly sliced carrots
2 cups julienned red bell peppers
3 tbsp curry paste
1 cup chicken stock
1 tsp minced garlic
1/4 tsp black pepper
1/4 cup water
1 tbsp cornstarch

1. In a large skillet, heat 1 tsp of oil on medium-high heat; add chicken strips and cook for 4 to 5 mins or until browned on all sides; remove chicken and set aside.
2. In same skillet, heat remaining oil over medium-high heat; add carrots, peppers; cook for 3 mins; add curry paste and cook, stirring for 1 minute or until thoroughly combined.
3. Return chicken to skillet; stir in stock, garlic and pepper, bring to boil; reduce heat and simmer for 5 to 6 mins or until chicken is cooked through and vegetables are tender-crisp.
4. In a small bowl, whisk together water and cornstarch add to skillet. Cook over medium heat for 1 to 2 minutes or until thickened.

NI Per Serving:
188 calories; 1 g dietary fiber; 6 g carbs; 7 g fat; 23 g protein

Tex-Mex Turkey Meatloaf

From Weight Watches, Ultimate Flex & Core Cookbook

Serves: 6
WW Points Per Serving (2 slices): 3

Ingredients:
1.5 lbs ground skinless turkey breast
1 cup fat free mild chunky salsa (mild? not in this house...)
1 small onion, finely chopped
1/2 cup frozen corn kernels
1/3 cup instant mashed potato flakes
1 egg white
2 garlic cloves, minced
1 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. freshly ground pepper

1. Preheat over to 400; Spray a baking sheet with nonstick spray (or like me put down some tin foil instead)
2. Combine turkey, 1/2 cup salsa, onion, corn, potato flakes, egg white, garlic, oregano, salt and pepper in a large bowl.
3. Transfer the mixture to the sheet and form into4 X 9 inch loaf; (or like me take a loaf pan, place mixture into pan and then turn over onto sheet to get loaf shape and size without the hassle)
4. Bake until an meat thermometer inserted into center of loaf reads 165; 40-45 mins.
5. Let stand 10 mins before slicing, cut into 12 slices.

NI Per Serving (2 slices)
161 calories; 1 g fat; 74mg cholesterol; 545mg sodium; 8g carbs; 1 g fibre; 28g protein; 15mg calcium;

Mexican Casserole

From Fix-It and Forget-It (Healthy Low-Fat Recipes for your Slow Cooker)

Serves: 8
WW Points Per Serving: 5

Ingredients:

1lb extra lean ground beef
1 medium sized onion, chopped
1 small green pepper, chopped
16 oz. can red kidney beans, rinsed and drained
14.5 oz. can diced tomatoes, undrained
8 oz. can tomato sauce
1/4 cup water
1 envelope, reduced sodium taco seasoning
1 tbsp. chili powder
1 1/3 cups instant rice, uncooked (I used the same amount of cooked brown rice)
1 cup low fat cheddar cheese

1. Brown ground beef and onion in skillet
2. Combine all ingredients in slow cooker, except rice and cheese.
3. Cook on low 8-9 hours (I found it only needs 4 on low)
4. Stir in rice, cover and cook until tender (that is if you used instant uncooked rice)
5. Sprinkle with cheese (we did this individually to taste, as I don't cheese up, he does...) Cover and cook until cheese is melted.

Detailed NI Per Serving:
270 calorie; 7g total fat; 25mg cholesterol; 820mg sodium; 32g total carbohydrate; 21g protein; 25% DV vitamin A, 20% DV vitamin C, 15% DV calcium; 20% DV iron.

Slow Cooker Red Beans and Barley

Servings: 6
Points: 4 (per 1 1/3 cup)

1 cup uncooked barley (use long-cooking; not pearl barley)
1 small red onion, finely chopped
1 large stalk celery, chopped
1 medium garlic clove, minced
1/4 tsp red pepper flakes, crushed
15 oz can kidney beans, drained and rinsed
28 oz can crushed tomatoes
2 piece bay leaf
3 cups fat free chicken broth (or veggie broth)
1/4 tsp black pepper
1 tsp table salt

Instructions:
1. place all ingredients in order listed in 5 quart slow cooker. DO NOT STIR!
2. cover and cook at low setting for 7 hours.
3. stir and serve

Honey Spice Cake

Servings: 12
Points: 3

1 spray cooking spray
1 1/2 cups all purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/8 tsp table salt
1 tsp ground cinnamon
3/4 tsp ground allspice
2 large eggs
2 tbsp canola oil
1/2 cup honey, dark variety preferred counter
1/4 cup unsweetened applesauce
1 tsp lemon zest
1/4 cup sliced almonds

Instructions:
1. preheat oven to 350. coat a metal or glass loaf pan with cooking spray

2. in a large bowl, combine flour, baking powder, baking soda, salt, cinnamon and allspice; set aside

3. in another large bowl, beat eggs with an electric mixer; add sugar, oil and honey. beat until combined and mixture is pale yellow; stir in applesauce and lemon zest

4. slowly incorporate flour mixture into egg mixture using electric mixer; mix thoroughly but do not overbeat

5. spoon batter into prepared pan; sprinkle with almonds. bake in middle of oven until a toothpick inserted in centre of cake comes out clean, about 40 - 45 mins. cook cake in pan for about 15 -20 mins and then cook cake completely on a wire rack.

6. slice into 12 piece and serve

** If you prefer your cake with a denser texture, bake it at 325 for 45 mins and then reduce oven temp to 300 and bake for another 15 mins.

Porridge Deluxe

Servings: 4
Points: 3

1/2 cup dry oats
3 tbsp flaxseeds
1 tsp almond butter
dash of cinnamon
5 egg whites
1 1/2 cups water
1 scoop vanilla-flavor whey protein powder

Instructions:
1. mix all ingredients, except for protein powder in a microwave bowl
2. cover lightly and let it boil in the microwave for 4 mins
3. let it cool, then stir in the protein powder and serve