Turkey & Squash Soup

INGREDIENTS:

• 2 Teaspoons Canola Oil
• 2 Leeks, Rinsed and Chopped
• 1 Red Bell Pepper, Chopped
• 3 Cloves Garlic, Minced
• 4 Cups Chicken Broth
• 1 Small to Medium Butternut Squash, about 1-1/2 Pounds, Peeled, Seeded and Cut into 1-Inch Cubes
• 2 Teaspoons Dried Thyme
  
• 1-1/2 Teaspoons Ground Cumin
• 1 Pound Turkey Cutlets, Cut into 1/2-By-2-Inch Strips
• 2 cups Frozen Corn
• 2 Tablespoons Lime Juice
• 1/2 Teaspoon Crushed Red Pepper
• 1/4 Teaspoon Salt
  
• Fresh Ground Pepper to Taste
• Cilantro to Garnish
  

DIRECTIONS:

• Heat oil in a Dutch oven over medium-high heat, add leeks and bell pepper,and cook, stirring often, until the vegetables begin to soften, about 3 to 4 minutes.
• Add garlic and cook, stirring, for 1 minute more.
• Stir in broth, squash, thyme and cumin, cover and bring to a boil.
• Reduce heat to medium-low and cook until the vegetables are tender, about 10 minutes.
• Add turkey and corn, return to a simmer and cook until the turkey is just cooked through, 3 to 4 minutes.
• Add lime juice, crushed red pepper, season with salt and pepper, and garnish with cilantro.
  
• Serve with sweet corn bread.

This is a very quick soup to prepare and is perfect for a week-night meal. This soup gains flavor as it sits, which is great because you'll have plenty of left-overs. One serving of this bad boy is 1-1/2 cups and under 240 calories!
Enjoy!

This recipe is from Eating Well magazine.

Turkey Wild Rice Soup

INGREDIENTS:

• 1 Tablespoon Olive Oil
• 2 Cups Sliced Mushrooms
• 3/4 Cup Celery, Chopped
• 3/4 Cup Carrots, Chopped
• 1/4 Cup Shallots, Chopped
• 1/4 Cup Flour
• 1/4 Teaspoon Salt
• 1/4 Teaspoon Fresh Ground Pepper
• 4 Cups Chicken Broth
• 1 Cup Instant Wild Rice
• 3 Cups Shredded, Cooked Turkey
• 1/2 Cup Sour Cream
• 2 Tablespoons Fresh Parsley, Chopped

DIRECTIONS:

• Heat olive oil over medium heat in a large sauce pan.
• Add mushrooms, celery, carrots and shallots and cook until soft, stirring for about 5 minutes.
• Add flour, salt and pepper and cook, stirring for another 2 minutes.
• Add broth and bring to a boil.
• Add rice, reduce heat to a simmer and cook, covered until the rice is tender, about 6 minutes.
• Stir in turkey, sour cream and parsley and cook until heated through, about 2 minutes.

The use of pre-cooked or left-over turkey and instant wild rice enables this hearty soup to prepared in under 30 minutes. No one will know you haven't been slaving over this Minnesota classic for hours...
Enjoy!

This recipe is from Eating Well magazine.

Spaghetti with Turkey Pesto Meatballs

INGREDIENTS:

• 1- 26 Ounce Jar Purchased Chunky Tomato Pasta Sauce
• 1/2 Pound Ground Turkey
• 3/4 Cup Fresh Breadcrumbs
• 2 3/4 Tablespoons Purchased Pesto
• 1 Egg White
• 1/4 Teaspoon Salt
• 8 Ounces Spaghetti

DIRECTIONS:

• Spread 1 cup pasta sauce over bottom of heavy medium skillet. Mix turkey, breadcrumbs, pesto, egg white and salt in medium bowl.
• Using moistened hands, form mixture into golf ball size meatballs.
• Place meatballs in single layer in sauce and spoon remaining sauce over.
• Bring to a simmer; cover and reduce heat to medium-low simmering until meatballs are cooked through, stirring occasionally, about 20 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
• Drain pasta, divide between bowls and top with meatballs and sauce.

This is a fun twist on a traditional favorite and happens to be very easy to make. If you like pesto (who doesn't, right?), you'll love this!
Enjoy.

This recipe is from Bon Appétit