Hearty Turkey Veggie Soup

Hearty Turkey Veggie Soup
Portions ready for the freezer!

Oh, it is a bit chillier in the AM these days!  It happens every October, but I'm never prepared for the sudden need to wear a jacket when taking the daily walk.  My Marigold & Zinnia seeds are stored away to plant next spring, so it's probably time to take out more of the long sleeved jerseys.  Thinking of those long sleeves brings the thought of a hearty soup at dinner time!  A soup that contains a few colorful veggies like tomatoes, spinach & carrots with rice.

Two years ago my large Dutch Oven would contain a yummy Sausage Soup.  Alas, that was 2 years ago.  Now, I'm keeping cholesterol in mind even more than before.  I've learned that my yummy Sausage Soup tastes mighty good when I substitute browned/ drained Ground Turkey for the browned/ drained Sausage!  Add more spices into the pot when this soup is simmering and it's oh so good!!!  So good, that yesterday I was searching for it in our freezer.  Well, that quick JG Take Out Meal was not to be seen on any freezer shelf.  Looks like Ground Turkey needs to be added to my grocery list!

Hearty Turkey Veggie Soup

Ingredients:

1 lb. Ground Turkey
4 cans (14.5 ounces each) College Inn Light & Fat Free Chicken Broth
1 can (14- 20 ounces) Dice or Whole Tomatoes, drained
1 box (8- 10 ounces) chopped frozen Spinach, thawed
1 Cup White Rice, uncooked
1 lb. Baby Carrots (rinsed)
1 pkg. (10- 14 ounces) defrosted Green Beans- optional
1/4 teaspoon Ground Black Pepper
3/4 teaspoon Paprika
1/4 teaspoon Basil
1/4 Teaspoon Oregano
1 Tablespoon dried Parsley

Method:

1. Brown Ground Turkey & drain.
2. Place in large pot or Dutch Oven.
3. Add remaining ingredients to pot.
4. Bring to a boil & reduce heat to simmer.
5. Simmer about 45- 60 minutes- until Rice has cooked.

Could this be any easier?  No!  Serve with a slice of Rye Bread.

After enjoying a bowl of this hearty soup at dinner, you'll notice there is a quantity left in the pot.  No problem here!  This soup freezes very well.  After the soup cools, I place 2 portions in freezer containers, date/ label.  Into the freezer they go.

There is nothing like searching for a quick dinner in my freezer on a cold day & finding this hearty soup.

***The Rice absorbs the liquid when the soup is cooling, so I add Chicken Broth when reheating to enjoy again.

***When reheating for 2 Servings-  I add almost 1 can (14- 20 ounces) of Chicken Broth into the sauce pot along with the soup.  It's yummy!

Enjoy!
Yummy!

    

Blueberry Buttermilk Pancakes

Tuesday is Valentine's Day!!!

This weekend I wanted to prepare a breakfast that we'd enjoy and also place any extras in our freezer for Tuesday morning.  It did not take too long to decide what breakfast to prepare.  One of my My husband's fave breakfast in the world is Blueberry Buttermilk Pancakes!  Light Buttermilk pancakes flavored with Cinnamon and a bit of Nutmeg.  Combine that with Blueberries = YUM!  

As I've mentioned previously, I discovered this Buttermilk Pancake recipe that BURYGOLD submitted on allrecipes.com.  These are really great pancakes!  Now, I make a lower fat version that tastes divine!  You know how I like to reduce the cholesterol content when baking/cooking.  It sure works when you reduce it over time.  Egg Whites rather than Whole Eggs (1 Whole Egg = 2 Egg Whites when baking), low fat Milk rather than whole Milk, using Olive Oil instead of Butter, when possible.  Those little changes that do not make a change in taste, do reduce cholesterol levels.  I know from experience and I am very happy with the results!  :)

  

Third Blueberry Buttermilk Pancake ready to Flip over!

Blueberry Buttermilk Pancakes

- adapted from BURYGOLD on allrecipes.com 

Ingredients: 

3 Cups White Bread Flour (can be all purpose Flour)

3 Tablespoons Sugar

3 teaspoons Baking Powder

1 and 1/2 teaspoons Baking Soda

3/4 teaspoon Salt (I use a little less.)

1/2 teaspoon Cinnamon

1/4 teaspoon Nutmeg

1 Whole Egg + 4 Egg Whites

3 Cups Fat Free Buttermilk

1/2 Cup 1% Milk

1/3 Cup Olive Oil for Sauteing & Baking

2 Cups Blueberries (can be fresh or defrosted & drained)

Method:

1. Heat griddle over medium heat.
2. Combine dry ingredients in a large bowl.
3. Lightly beat Egg + 4 Egg Whites in another bowl.
4. Add Buttermilk, Milk and Olive Oil. Beat.
5. Pour wet mixture into dry mixture in large bowl.
6. Stir just until blended.  Make sure all dry ingredients are mixed in, but do not over stir.
7. Allow about 1/3 Cup of batter for each pancake and place on griddle.
8. Add 8-9 Blueberries to each pancake.
9. When brown on one side flip over.
10. Brown other side.  

After Breakfast and the extra pancakes have cooled I place each in a sandwich bag and then stack them in a Ziploc Freezer Bag.  Into our freezer they go to enjoy other mornings.  This works great! 

The Blueberry Buttermilk Pancakes will taste wonderful tomorrow morning!  The Blueberries are defrosting in our fridge.  As a matter of fact I do know what we will enjoy on Valentine's Day for breakfast!  

Enjoy!

Yummy!