After the joys of Thanksgiving, we had quite a few turkey leftovers. I was so “turkey’ed-out” that I had to just put it in the freezer so that I could find the stomach to do something with all that turkey.
2 weeks later and I was ready! I found a great and low calorie (389 calories per 1 cup serving) recipe that I wanted to share with you.
2 cups cooked and chopped turkey (light and dark meat)
1 & 1/4 C all-purpose flour
1 T butter
3 Cans low sodium, fat-free chicken broth
1/2 C chopped onion (I used a yellow one)
1 C chopped carrots
1 C chopped celery
1 1/2 C quartered mushrooms
1 clove garlic (chopped)
2 t baking powder
1/4 C parsley (fresh or otherwise)
1/2 t salt
1/2 C non fat milk
1. In a large stock pot, heat butter on med-high heat. Add onion, carrot, mushroom, garlic and celery. Season with salt and pepper. Allow to simmer/cook down for 10 minutes, stirring occassionally.
2. Add 1/4 C flour to vegetables, stirring so that the flour is nicely incorporated throughout the veggies. SLOWLY, add 3 cans of chicken broth, stirring constantly while adding. Add turkey and bring to a boil. Reduce temperature to low and allow to simmer 10 minutes.
3. In a bowl, mix 1 C flour, parsley, baking powder, salt, milk and parsley. When soup has simmered 10 minutes, drop flour mixture by spoonfuls on top of the soup. Cover tightly and to cook for 10-15 additional minutes. The dough balls will puff up significantly.
Sweet and Salty Salad
2 C baby spinach
1/2 C sliced strawberries
1/2 C sliced red seedless grapes
2-3 T crumbled feta cheese
1/3 C walnuts
raspberry vinaigrette dressing
1. Combine all ingredients and lightly top with dressing. (I love to use Wishbone’s spray dressings. The Raspberry Bliss Vinaigrette is excellent on this salad and there are only 10 calories per spritz!)
This was a hit with even my kids people! Hope you enjoy 😀