Low Fat Italian Turkey Stew Food

LOW-FAT ITALIAN TURKEY STEW

Steps:

• In a 4-quart saucepan, combine chicken broth and tomato juice.
• Bring to a boil over medium high heat.
• Add sliced turkey tenders and reduce heat to medium.
• Cover and simmer for 5 minutes.
• Remove turkey and reserve in a separate bowl.
• Add cauliflower florets.
• Stir, cover and cook for 5 minutes.
• Add broccoli florets, tomatoes, mushrooms, pearl onions, gnocchi, garlic oregano.
• Stir, cover and cook for 5 minutes.
• To serve, divide stew among 4 large soup bowls and serve immediately with a sliced tomato salad topped with nonfat dressing.

HEARTY TURKEY STEW WITH VEGETABLES

Steps:

• Melt the butter in a pot over medium heat. Place onions in the pot and cook until tender. Stir in celery and carrots, and cook until tender. Stir in the potatoes and flour. Pour in the chicken stock, and season soup with marjoram. Place turkey in the pot, and bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.
• Mix the green bell pepper into the soup, and continue cooking 10 minutes, until pepper is tender.

LOW-FAT MEXICAN TURKEY CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 10 minutes; drain.
• Heat olive oil in a large skillet over medium-high heat. Add ground turkey and break it up with a wooden spoon. Add chili powder, garlic, cumin, cayenne pepper, oregano, and black pepper; mix thoroughly. Cook and stir until turkey is browned and crumbly, 5 to 7 minutes. Add corn, diced tomatoes and chiles, green bell pepper, onion, celery, and carrot; mix thoroughly.
• Place lid on skillet. Cook until vegetables are tender, stirring occasionally, about 8 minutes. Add tomato sauce; let simmer until thickened, about 5 minutes. Transfer turkey mixture to a 9x13-inch casserole dish and add the cooked pasta. Mix everything together. Top with pepper Jack cheese.
• Bake in the preheated oven until cheese is melted, about 10 minutes.

TURKEY STEW

Steps:

• Dissolve the bouillon in the hot water to make a broth; set aside.
• Place the turkey meat, turkey bone, all the vegetables, flour, both rices, spices and chicken broth in a large kettle or Dutch oven
• Add as much of the 4 cups water as you prefer for desired consistency. Season with salt and pepper.
• Simmer over low heat for 30 to 45 minutes, or until the carrots and celery are tender and the turkey meat is heated through.
• Remove the turkey bone before serving stew.
• NOTE - you can easily use pasta in place of the rice. Just omit both the white and wild rices, and add about 1 cup uncooked egg noodles (or other pasta).
• TIP - I like to use a combination of white and dark meat when making this turkey stew, as I think it produces a much tastier stew. But you could easily use only white or only dark meat, to suit your taste buds.
• TIP - if you're watching your sodium intake, you can easily omit the chicken buillon cube in hot water and replace it with 1 cup of low-sodium canned chicken broth. For our health, we should consider this option but we are die-hard fans of this recipe and haven't been able to bring ourselves to do that -- at least not yet!

TURKEY & RICE STEW

Steps:

• Put all ingredients in crock pot, EXCEPT cream of mushroom soup.
• Cover and cook on low for 7-8 hours or high 3 1/2 to 4 hours.
• Add mushroom soup and cook for additional 10 minutes.

BEST TURKEY MEATBALL STEW

Steps:

• Thaw meatballs in microwave 2 minutes and cut in half.
• Put all ingredients in casserole or dutch oven and mix. If desired, other spices such as rosemary, thyme and black pepper, can be added to this dish. Cover and bake at 350 for 2 hours.
• Other Cooking Methods: Crockpot-Add 2 hours to baking time if cooking in crockpot on medium-high setting. Stove Top-Use a heavy gauge covered stock pot and adjust cook time to 1 1/2 hours. Stir on stove top to avoid scorching.

TURKEY SKILLET STEW

Steps:

• Cook turkey in 1/2 cup dressing in large skillet on medium-high heat 5 min. or until done, stirring frequently.
• Meanwhile. microwave vegetables in microwaveable bowl on HIGH 4 min. Chop any large vegetables into 1-inch pieces.
• Add vegetables, broth and remaining dressing to skillet. Bring to boil; cover. Simmer on medium-low heat 10 min., stirring occasionally.