Turkey Cabbage Soup

2 pounds lean ground turkey
3 – 16 ounce cans chicken broth
1 – 32 ounce can ready cut tomatoes
2 – 16 ounce cans kidney beans
1 head green cabbage, chopped
4 stalks celery, chopped
6 large carrots, sliced
1 large onion, chopped
1 tablespoon chili powder
1 tablespoon ground cumin
2 cloves garlic, minced
1/4 teaspoon ground black pepper

Stove Top Temp: simmer (may also cook in crock pot HIGH for 6-8 hours)

Cooking Time: 45 minutes
Pan Type: large soup pot

Brown the turkey in a large skillet.
Drain off any excess fat.
Place cooked drained turkey in a large pot.
Add the chicken broth, ready cut tomatoes, kidney beans, chopped cabbage, chopped celery, sliced carrots, chopped onion, chili powder, ground cumin, minced cloves and ground black pepper.
Bring cabbage patch mixture to a boil.
Reduce heat and simmer cabbage patch soup for 45 minutes.

Note: recipe is low in fat and calories, but high in flavor

Turkey Cabbage Soup

 

Fat Burning Soup

1 – 32 ounce 99% fat free beef broth
2 medium zucchini, cubed
2 medium summer squash, chopped
1 large green pepper, chopped
4 stalks celery, sliced
1 large onion, chopped
1 or 2 – 32 ounce cans ready cut tomatoes
1 – 16 ounce can green beans
1 clove garlic, minced
1 package chili seasoning mix
1/4 teaspoon ground cumin
1/4 teaspoon ground black pepper
 
Cooking Time: 45 minutes
Pan Type: big soup pot
 
In a large soup pot combine the beef broth, zucchini, summer squash, green pepper, celery, onion, tomatoes, green beans, garlic, chili seasoning mix, cumin and pepper.
Bring soup mixture to a boil, reduce heat and simmer for allotted time. 

Fat Burning Soup

 

Chicken Taco Casserole

2 whole chicken breasts, boneless

1-11 oz. size bag Doritos; or substitute with baked tortilla chips

1-12 oz. can of enchilada sauce

1 can cream of mushroom soup

1 large onion, chopped

1 clove garlic, crushed

¼ teaspoon pepper

1 cup chicken broth

1 cup shredded cheddar cheese

non-stick pan spray

optional—sour cream

Oven Temp: 350°
Recipe Cooking Time: 40 minutes
Pan Type: 9 x 13" baking pan

Preheat your oven.

Place the chicken in a large stock and cover with water. Boil until tender about 30 minutes. Remove from pan and cut into bite sizes pieces.

Spray pan with nonstick pan spray. Break chips and layer in bottom of pan.

In a medium bowl combine the enchilada sauce, cream of mushroom soup, chopped onion, garlic, pepper and chicken broth. Mix well and pour over the top of Doritos.

Sprinkle the shredded cheese on top and bake in hot oven. Top with sour cream if desired.

Recipe Serves: 8 to 10

Chicken Taco Casserole

 

Other Recipes:

Turkey Asparagus Casserole

Veggie Casserole