Low Sodiumlow Fat Ground Turkey Veggie Soup Food

QUICK AND HEALTHY TURKEY VEGGIE SOUP

Steps:

• In a Dutch oven, heat butter over medium-high heat. Add onion, celery and garlic; cook and stir until tender, 5-8 minutes. Add broth, carrots, and pepper. Bring to a boil; reduce heat. Simmer, uncovered, 5 minutes. Add zucchini, tomatoes, hominy, lima beans and turkey. Cook until zucchini is tender, 5-8 minutes. Top with basil; serve with Parmesan cheese.

SKINNY TURKEY-VEGETABLE SOUP

Steps:

• In a large saucepan, saute the onions, carrots, celery and red pepper in oil until tender. Add garlic; cook 2 minutes longer. Stir in the water, tomatoes, peas, bay leaf, bouillon, basil, thyme, cumin, pepper and, if desired, pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. , Meanwhile, cook orzo according to package directions; drain. Stir orzo and turkey into soup; heat through. Discard bay leaf. Sprinkle with cilantro. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth, water or milk if necessary.

ONE-POT TURKEY VEGETABLE SOUP

Steps:

• Heat oil in a large Dutch oven or other heavy pot over medium heat. Add leek and celery; cook, stirring often, until the vegetables have softened, 5 to 8 minutes. Add garlic; cook, stirring constantly, until fragrant, about 1 minute.
• Add broth, thyme sprigs, salt and pepper; bring to a boil over high heat. Reduce heat to medium-low; simmer, stirring occasionally, until the flavors meld, about 5 minutes. Stir in turkey and carrots; cook, undisturbed, until the carrots are tender, 10 to 15 minutes. Remove and discard the thyme sprigs. Stir in peas; cook, undisturbed, for 30 seconds.
• Divide the soup evenly among 4 bowls. Garnish with thyme leaves and lemon zest, if desired, and serve with lemon wedges, if desired.

LOW-SODIUM GROUND TURKEY MEATLOAF

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
• Place turkey, onion, carrots, bell pepper, crackers, egg, milk, seasoning blend, and pepper into a mixing bowl. Blend gently using your hands until combined. Mold into a loaf shape and place onto the prepared pan.
• Bake in the preheated oven until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), 40 to 45 minutes.

LOW SODIUM/LOW FAT GROUND TURKEY VEGGIE SOUP

Steps:

• Saute` onion in cooking spray.
• Add ground turkey and cook until almost fully browned.
• Add garlic and Mrs. Dash and finish browning turkey.
• Add tomatoes, vegetables and water and bring to a simmer.
• Simmer, covered for 45 minutes to an hour.
• Sprinkle with fresh herbs and serve.