Spicy turkey soup

What to do with leftover turkey? Here is my  healthier version of Carrabas Spicy Italian soup (My original version has potatoes chopped real small but I want to decrease the carbs in this). Spice amounts are approximate. Enjoy

Pam cooking spray
3 medium carrots chopped
3 stalks celery chopped
1 medium onion chopped
4 cups chicken or turkey stock
1 TBL crushed garlic
1 teaspoon Italian seasoning (adjust as needed)
1/8 teaspoon cayenne pepper (adjust to how spicy you like it)
1/2 tsp crushed red pepper (adjust to your liking)
1 tsp better than bouillon chicken base
2 can diced tomatoes with garlic and basil
12 oz cooked turkey meat ( 4oz. white, 8 oz dark - use whatever leftover you have)
8 oz ditalini pasta
3/4 cup grated Parmesan cheese

• Saute celery, onions, and carrots in a Large pot sprayed with Pam
• When slightly softened, turn up heat, add in garlic, stock, boullion and canned tomatoes. 
• Season with Italian seasonings, cayenne and crush red pepper
• Once it comes to a boil, add pasta and lower heat
• Once pasta is cooked add the turkey and warm through. 
• Grate cheese and stir in

Approximately 14 servings:  Calories 174     Fat 3.5     Carbs 22.4      Protein 13.1   fiber 1.7

Brussell Sprouts with Cranberries

Not a fan of Brussel Sprouts? Give these a try. The sweetness of the fruit combined with the seasonings and cheese (yes cheese!) make them a great addition to any meal. This recipes calls for craisins because they are easy to find but feel free to replace them with dried cherries or other dried fruit. If you like a nuttier/crunchy side, then add some toasted almond slivers or walnuts. I use peccorino but any hard cheese works (asiago, romano, parmesan). Want to make it a meal? Add some chickpeas for protein!  Be creative and make it your own!


16 oz fresh brussel sprouts
1 TBL Olive oil
4 TBL chopped shallots
1 tsp Thyme (adjust to your liking)
salt/pepper to taste
1/4 cup craisins
6 TBL grated peccorino cheese


Cut the bottoms of the brussel sprouts and slice thin (I use the food processor). In a large pan heat the olive oil. Saute the shallots until slightly softened. Add the brussel sprouts, thyme, salt and pepper and continue to saute until wilted. Mix in the craisins. Grate the peccorino over the top and serve


8 servings: 76 calories       2.3 fat     Carbs 10.3     Protein 2.1     Fiber 2 g