Turkey Meatball Vegetable Soup

From Skinnytaste

SO good!  Everett ate 2 full bowls!  But labor intensive so start early.

Mini Meatballs (I do 1 lb. ground turkey, 1-2 egg whites, 1/4 c parm, 1/3 c breadcrumbs, 1 tsp salt)
32 oz. chicken broth
1 tbsp. olive oil
1 small chopped onion
1 cup diced carrots
1/2 cup diced celery
8 oz. zucchini (about 1 large), diced
2 cups chopped spinach
2-3 garlic cloves, minced
2- 14.5 oz. cans petite diced tomatoes
Parmesan cheese round (I didn't add this)
2 bay leaves
1-1/4 tsp Italian seasoning

Make meatballs (bake at 350 for about 20 minutes) and set aside.

Heat oil in Dutch oven and add the carrots, celery, onion and garlic.  Saute until tender, about 15 minutes.  Add the broth, tomatoes, Italian seasoning, salt and pepper; cook on low about 40 minutes.

Remove the bay leaves (and rind if added), and add the meatballs, zucchini and spinach.  Cover and simmer about 10 minutes.

Serve with grated parmesan on top.

Turkey Chili Stuffed Acorn Squash

Photo and recipe adapted from skinny taste

This is my new favorite recipe.  So delicious.  Even Everett said, "mom I'm eating this SO fast because it's SO good." ;)

INGREDIENTS:

• 2 acorn squash, halved, seeded
• 1 pound ground turkey
• 1-1/2 teaspoon kosher salt
• 1/3 cup onion, chopped
• 2-3 cloves garlic, chopped
• 10 ounces canned Rotel mild tomatoes with green chilies
• 1/2 cup canned tomato sauce
• 1/2 cup water
• 1 tsp cumin
• 1/4-1/2 tsp chili powder
• 1/4 tsp paprika

DIRECTIONS:

1. Preheat oven to 400F degrees. Spray a baking sheet with nonstick spray.
2. Place squash halves on the baking sheet, cut sides down. Bake until soft, 30 to 35 minutes.
3. 
   
4. Meanwhile, in a large skillet, brown turkey over medium-high heat, breaking it up as it cooks into smaller pieces and season with salt and pepper.
5. 
   
6. When meat is browned and cooked through add onion and garlic; cook 3 minutes over medium heat.
7. 
   
8. Add the can of Rotel tomatoes, tomato sauce, water, cumin, chili powder, and paprika.
9. Cover and simmer over low heat about 25 minutes stirring occasionally.

You can top with cheese, but it's not necessary- so good with no toppings.

Chicken and Corn Chili

This chili is so delicious!  The kids loved it too!  It's from Family Circle magazine.

1 large onion, chopped
1 lb boneless, skinless chicken breasts (I used 3 frozen breasts)
2 cups chicken broth
1 green pepper, seeded and chopped
1-3/4 tsp ground cumin
1/2 tsp cayenne pepper
1 tsp salt
1 can (14.5 oz) diced tomatoes with jalapeños, drained (I did not drain them)
1-1/2 cups frozen corn, thawed
2 cans (15 oz each) cannellini beans, drained and rinsed
shredded cheese (optional)
avocado (optional)

In a slow cooker, combine onion, chicken, broth, green pepper, 1-1/2 tsp of the cumin and 1/4 tsp salt and 1/4 tsp cayenne.  Cover and cook on HIGH for 4 hours or LOW for 6 hours.

During the last 30 minutes of cooking, shred the chicken with 2 forks and add remaining 1/4 tsp each of cumin and cayenne, remaining salt, tomatoes, corn and beans.  Gently mash some of the beans against the side of the bowl to thicken chili.

Sprinkle with cheese and avocado.

Four Bean Chili

I got this recipe from Weelicious and just changed it a bit.  She cooks in the crockpot, but I tried it in both the crockpot and doing it on the stove, and we all liked it much better from the stove.  It is SO good!!

1 tbsp. olive oil
1 large onion, finely chopped
1 lb. ground turkey
1- 15 oz. can white beans, rinsed and drained
1- 15 oz. can kidney beans, rinsed and drained
1- 15 oz. can pinto beans, rinsed and drained
1- 15 oz. can black beans, rinsed and drained
1- 28 oz. can petite diced tomatoes
2- 15 oz. cans tomato sauce
1.5 tbsp. chili powder
1.5 tbsp. cumin
2 tsp. salt

In a saute pan over medium, heat the oil and saute the onions until translucent.  Add garlic and cook 1 minute.  Add turkey and cook through, until most of the juice is evaporated.  Stir in the chili powder, cumin and salt.  Add the remaining ingredients and simmer for 20 minutes.

Turkey Meatball Soup with Spinach & Kale

Oh my gosh, this is the BEST soup EVER, and it's super healthy as well!  The original recipe calls for beef and escarole, but I used turkey and this power greens mix from TJ's...

1 lb. ground turkey
1/3 cup parmesan
1/2 cup bread crumbs (I used Italian bread crumbs)
1 tbsp. dried parsley
1/2 tsp. salt
1/4 tsp. black pepper
2 eggs, lightly beaten
2 tbsp. olive oil
1 large onion, finely chopped
2 carrots, peeled and grated
2 garlic cloves, finely chopped (or 2 tsp. crushed garlic)
2 packages kale or power greens mix
3 (14.5 oz.) cans chicken broth (I used 3 Knorr cubes- 6 cups water):


Combine turkey, parmesan, bread crumbs, parsley, salt, pepper and eggs in a large bowl.  Form about 1" meatballs (I used a cookie scoop).  Heat 1 tbsp. oil in a stock pot over medium-high heat.  Add the meatballs and cook on each side until nicely browned and transfer to a plate.  (Or, you can bake them at 350 for about 30 minutes, which is what I might do next time).

Heat the remaining tbsp oil in the pot and add the onions, carrot and garlic.  Cook 10 minutes or until the vegetables are soft (I never add the garlic until the last few minutes).  Stir in the greens, cook 3 minutes.

Add the meatballs and broth; bring to a boil, reduce heat and simmer 5 minutes.  Serve with parmesan cheese sprinkled on top.

White Lightening Chicken Chili

I made this last night, and it was amazing!!  Even Ella liked it.  I think we all liked it better than my other white chicken chili recipe.  Instead of using all navy beans like the recipe calls for, I used 3 different varieties:

1 large sweet onion, diced
2 garlic cloves, minced (I used 2 tsp crushed garlic from TJ's)
2 tbsp olive oil
4 cups shredded cooked chicken (I used a rotisserie chicken)
2 (14.5 oz.) cans chicken broth (I only used 16 oz. and will use less next time)
2 (4.5 oz.) cans chopped green chiles, undrained
1 (1.25 oz.) package white chicken chili seasoning mix (I used McCormicks- great flavor)
3 (16 oz.) cans navy beans, undrained (I used cannellini, great northern and navy)
Shredded cheese for topping
Chopped avocado for topping (did not use)
*we added Fritos to the bottom of each bowl!

Saute onion and garlic in hot oil in a large Dutch oven over medium-high heat 5 minutes or until onion is tender.  [From here, I put the beans in a crockpot, mashed some of them and then added the rest of the ingredients; put on low for about an hour and then switched to the "warm" setting until we were ready to eat; served with Fritos on the bottom of the bowl & cheddar cheese on top- this enabled me to make it earlier in the day since late afternoons are always too busy for cooking in our house!].  Stir in chicken, next 3 ingredients and 2 cans navy beans.  Coarsely mash remaining can navy beans and stir into chicken mixture.  Bring to a boil, stirring often; cover, reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes.  Serve with desired toppings.

Southern Living mag.

**I made this again but cooked it all day in the crockpot.  I sauteed the onion and garlic in oil, and then put them with all other ingredients (except the chicken broth) in the crockpot with 3 fresh chicken breasts (about 1.25 lbs.), mixed it up, cooked on low for 8 hours.  I shredded the chicken with 2 forks after about 7 hours.  YUM!

Vegetarian Black Bean Chili

Gary loved this!  From MS magazine.

1 tbsp olive oil
2 garlic cloves, minced (I used 4)
2 zucchini (about 1 lb. total), halved lengthwise
1 tbsp chili powder
1 (28 oz.) can crushed tomatoes
3 (15 oz.) cans black beans, rinsed & drained
2 small onions, diced
Course salt and pepper
2 carrots, thinly sliced
1 1/2 tsp ground cumin
1 (10 oz.) package frozen corn, thawed

1. In a 5-quart dutch oven or heavy pot, heat oil over medium-high heat.  Add onion and garlic; season with salt and pepper.  Cook, stirring occasionally, until beginning to soften, about 4 minutes. 

2. Add zucchini, carrots, chili powder and cumin.  Cook, stirring occasionally, until carrots are crisp-tender, 6-8 minutes.  Add beans, tomatoes, corn and 1 cup water.  Simmer until slightly thickened and carrots are soft, 8-10 minutes more.

My Quick Clam Chowder

Not very healthy, but I loooove this chowder!

1 (10.75 oz.) can condensed cream of celery soup
1 (10.75 oz.) can condensed cream of potato soup
1 (10.75 oz.) can New England clam chowder
2 (6.5 oz.) cans minced clams
1 qt. half-and-half
1 pint heavy whipping cream
About 1 lb. potatoes, cut into small cubes
Salt and pepper

Mix all ingredients in a large pot.  Bring to a boil, then reduce heat to medium-low and cook for about 30 minutes.  Tastes great served in bread bowls!

Crockpot Chicken Taco Soup

This soup is DELICIOUS.  And so easy!

1 medium onion, chopped
1- 15 oz. can chili beans, undrained
1- 15 oz. can black beans, undrained
1- 16 oz. bag frozen corn
1- 8 oz. can tomato sauce
16 oz. (2 cups) chicken broth
2- 10 oz. cans diced tomatoes with green chilies, undrained
1- 1.25 oz. package taco seasoning
3 skinless, boneless chicken breasts
Shredded cheddar cheese
1 avocado
Crushed tortilla chips

Place the onion, beans, corn, tomato sauce, broth, tomatoes and seasoning in a slow cooker and stir to blend.  Add the chicken breasts.  Set the slow cooker on low, cover, and cook for 5 hours.  Remove chicken breasts from soup, shred the chicken, return to soup and cook for another hour.  Serve topped with cheese, avocado and chips.

White Bean Soup

This is the easiest recipe you'll ever make, and it is so yummy and healthy!  From Martha Stewart...

2 tsp. olive oil
2 scallions, thinly sliced (I used 4)
1 garlic clove, minced
1/2 tsp. dried oregano
1- 14.5 oz. can vegetable broth (I used vegetable bouillon cubes and made 2 cups)
1- 19 oz. can white beans, rinsed and drained
Salt and pepper
Freshly grated Parmesan (I liked it better without the Parmesan)

In a medium saucepan, heat oil over medium.  Add scallions, garlic and oregano; cook, stirring frequently, until scallions begin to soften, about 3 minutes.  Stir in broth and beans, cook until heated through, about 4 minutes.  Using a wooden spoon or potato masher, lightly mash some of the beans to thicken the soup.  Season with salt and pepper.  Before serving, sprinkle with Parmesan.

*This amount barely serves 2 people so you may want to at least double the recipe.

Crockpot White Chicken Chili

3- 15.5 oz cans of white beans, drained a little (I barely drained them), such as northern beans or cannellini beans
1 lb. chicken breast
16 oz jar salsa (I used mild Pace Picante)
1 tsp. cumin
8 oz shredded jack cheese (I used colby jack)
1/4 cup diced green chilis (4 oz can)

Mix all ingredients in a crock pot.  Cook on high for 6 hours or low for 8 hours.  About 1 hour before it's done, shred the chicken with 2 forks (I didn't even take the chicken out of the crock pot- I just shredded it right in the crock pot).

Broccoli Cheddar Soup

This is a knock-off of the Panera BC soup.

• 1/4 cup butter
• 1/2 chopped onion
• 1 clove garlic, minced
• 1/4 cup flour
• 1 cup half-and-half
• 1 cup milk
• 2 cups chicken stock
• 1/2 lb fresh broccoli, chopped
• 1 cup carrot, shredded and chopped
• 1/8 tsp cardamom
• 8 ounces grated sharp cheddar cheese
• 4 ounces grated colby jack cheese
• Salt and pepper to taste

Sauté the onion and garlic in the butter over medium heat.  Remove the onions and add in the flour, stirring constantly. Add in the half and half, milk, and chicken stock. Bring to almost a boil.  Add the onion and garlic back in, along with the broccoli and carrots. Simmer on low heat for about 20 minutes.  Season the soup with the salt, pepper, nutmeg, and cardamom. Stir in the cheeses (and you can play around with the amounts; use however much or little you like) and let simmer for 10 minutes longer before serving.

Recipe from Sugar Crafter.

Tex-Mex Frito Chili

2 tbsp. extra-virgin olive oil
1 lb. ground turkey (or lean ground beef)
1/2 sweet onion, finely chopped (about 1 cup)
1 clove garlic, finely chopped
1 tbsp. chili powder
1 tsp. ground cumin
1- 15 oz. can black beans
1- 15 oz. can pinto beans
1- 10 oz. can tomatoes with green chiles
Salt and pepper
1/2 cup chopped cilantro
12 oz. pepper jack cheese, shredded (about 3 cups)
1 bag (about 10 oz.) corn chips, like Fritos

1. In a Dutch oven, heat the olive oil over medium high heat. Add the meat and cook for 7 minutes. Add the onion, garlic, chili powder and cumin and cook over medium-low heat for 5 minutes. Add the beans, with their liquid, and the tomatoes; bring to a simmer. Cook, stirring occasionally, until thick, about 15 minutes. Season with salt and pepper.

2. Stir in the cilantro, then top with the cheese, cover and let stand until the cheese melts, 5-10 minutes. Place a handful of Fritos in each bowl. Top with chili and serve.

(From Rachael Ray Magazine)