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What to do with turkey leftovers-put it in soup! (Recipe included!)

I don’t know how to cook for small amounts of people.  If it’s just Bobby and I, I have leftovers for 3 more days.   So, for Thanksgiving, there were 8 people to cook for, so I made a 20 lb turkey and a 4 pound brisket.  Needless to say, I have some leftovers.

Now, being that it’s the holiday season and there are parties, potato latkes and Christmas cookies galore, it’s important to keep your meals healthy and lower calorie so you don’t put on too much weight–or NONE, actually.  I’ve been adding my turkey meat to various soup recipes instead of the protein originally written in them.  Since it’s already cooked, it takes no time and if the soup has lots of vegetables, it’s a meal in itself!  For those who NEED a little something chewy, add a 1/2 cup or rice or a slice of whole grain bread with it.  STILL not bad!

I’m going to share with you a recipe that I have simmering on the stove right now.  Since it’s cold out, OK…cold for Los Angeles (in the 50’s), having soup is perfect right now.  And this spice tomato soup keeps you warm and ups your metabolism because of the added jalapenos.  Anything spicy revs up you right up!  I just added a pound of leftover turkey cut up in cubes right at the end and will have it with a salad for dinner.  Yum!  Enjoy and stay warm for the holidays!

Rona’s Spicy Tomato Soup

Ingredients:

1-28 ox can of whole tomatoes in juice

2 cans low sodium diced tomatoes

1 large onion, chopped

1 tbsp minced garlic

1-1/2 tsp finely chopped fresh jalapeno, including seeds (less if you don’t like spicy-spicy!)

2 tsps chopped fresh ginger

2 tbsps olive oil

1/2 tsp ground cumin

2 1/2 C reduced sodium chicken broth

1 packet stevia

pepper to taste

1 lb cooked turkey meat, cubed

Drain the large can of tomatoes.  Puree in blender and mix with the 2 cans of diced tomatoes.

In a large covered 6 qt.  pot, heat oil and cook onion, garlic, jalapeno and ginger until onion is soft, about 8-10 minutes.  Add cumin and tomatoes.  Stir.  Add broth, stevia and pepper.  Stir and simmer about 15 minutes.   Take off heat and in small batches, puree the soup in the blender until smooth. Use large bowl to store pureed soup.  After last batch, pour tomato soup puree back into pot.  over low heat, add turkey meat and simmer until heated through.  Serve with mixed green salad and/or whole grain bread.

Want more soup recipes?  Let me know and I’ll write them out for you!

Eat well and enjoy your parties responsibly!

Talk to you later,

Rona


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