Creamy Mexican Turkey Soup

1 T canola or vegetable oil (used olive oil)
1 large carrot, peeled and chopped
1 stalk celery, chopped
1 cup chopped yellow onion (used Trader Joe's mirepoix for carrot/celery/onion)
2 cloves garlic, minced
3 cups chicken or turkey stock or broth (used T.J. turkey gravy; 2 C + 1 C water to cut salt)
1 can diced green chilies, drained
2 cups 1% milk (used non-fat soy)
1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon ground cumin
2 cups shredded turkey
3/4 cup corn, fresh or frozen (used 1.5 C)
3 T chopped fresh cilantro
1 cup light Mexican blend shredded cheese (original used Monterey Jack)
Added: lime juice

In a large stockpot, heat oil over medium-high heat. Add vegetables and garlic and sauté for 5 minutes. Add broth and bring to a boil. Reduce heat to medium-low and simmer, covered, for about 10 minutes. Add chiles.

In a bowl, whisk together milk, flour, salt, chili powder and cumin. Increase heat to high and whisk milk mixture into soup. Stir until thick and bubbly, about five minutes. Reduce heat to low. Add turkey, corn, cilantro and lime (original added cheese at this point and stirred until melted but I sprinkled cheese on top after placed in bowls) heat and soup is hot, 5 to 10 minutes.

From: Recipe Girl

Chicken (or Turkey) Divan

1 1/2 pounds boneless, skinless chicken breast (used leftover turkey breast from Thanksgiving)
1 tablespoon extra-virgin olive oil
2 cups diced leek, white and light green parts only (only had a few shallots but would like to try with the leeks)
5 tablespoons all-purpose flour
14-ounces reduced-sodium chicken broth
1 cup low-fat milk (used non-fat soy)
2 tablespoons dry sherry
1/2 teaspoon dried thyme
Added: some fresh ground nutmeg
1/2 teaspoon freshly ground pepper
2 10-ounce boxes frozen chopped broccoli, thawed, or 1 pound broccoli crowns
1 cup grated Parmesan cheese, divided
1/4 cup low-fat mayonnaise (used low-fat Canola oil mayo)
2 teaspoons Dijon mustard
Added: Whole wheat dried breadcrumbs

Preheat oven to 375°F. Coat a 2-quart glass baking dish with cooking spray.
Place chicken in a medium skillet or saucepan and add water to cover. Bring to a simmer over high heat. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the center, 10 to 12 minutes. Drain and slice into bite-size pieces (I shredded the turkey).

Heat oil in a large nonstick skillet over medium-high heat. Add leek [diced shallots] and salt and cook, stirring often, until softened but not browned, 3 to 4 minutes. Add flour; stir to coat. Add broth, milk, sherry, thyme, nutmeg and pepper and bring to a simmer, stirring constantly. Add broccoli; return to a simmer. Remove from heat and stir in 1/2 cup Parmesan, mayonnaise and mustard.

Spread half the broccoli mixture in the prepared baking dish. Top with the chicken, then the remaining broccoli mixture. Sprinkle evenly with the remaining 1/2 cup Parmesan. I added about ¼ C breadcrumbs. Bake until bubbling, 20 to 25 minutes (added another 4-5 minutes under broiler to brown the top a bit). Let cool for 10 minutes before serving.

Nutrition: 308 Calories; 10 g Fat; 4 g Sat; 4 g Mono; 76 mg Cholesterol; 20 g Carbohydrates; 35 g Protein; 4 g Fiber; 712 mg Sodium; 401 mg Potassium

From: Eating Well

Chicken and Kale Tostada (or Tacos)

3 free-range, no hormones added, chicken breasts
1 lime
1 or 2 tablespoon olive oil
Kale (I used Trader Joe's pre-chopped in a bag)
Jar of salsa verde
12 corn tortillas baked in oven until crisp
Queso fresco or cotija
Greek yogurt (0-fat) or light sour cream
Hot sauce

Poach the chicken breasts in water with lime juice (I used ½ lime) and a few garlic cloves cut into large slices. When cooked through let cool. When cooled shred the chicken breasts and set aside.

Heat the olive oil in a large pan. When hot add the kale and stir. When the kale starts to wilt a bit add a little water to start steaming it (add more if needed to prevent scorching). When close to done add the salsa verde and shredded chicken and heat through. Take off the heat.

Spoon chicken and kale onto a baked tortilla; (I have not had good luck with making soft tacos but that would be a good option as well). Sprinkle with cheese of choice. Spoon on some Greek yogurt and sprinkle with hot sauce.

By: K2

Spicy Ground Lamb and Rice Soup

1 lb ground lamb with fennel and dried chili
Mirepoix (2 cartons from Trader Joes; about 4 cups)
3 cups cabbage, chopped
1/2 C rice
1/2 C white wine
1-2 T fresh oregano, finely chopped
Ground pepper to taste
1 carton low sodium chicken broth (4 C)
4 C water

Cook meat in soup pot until brown. Remove and set aside. Add mirepoix and cook until soft (if not enough fat from meat add a little olive oil). Add wine to deglaze pot. Add cabbage and cook until starting to wilt. Add broth, water, oregano and pepper. Bring to a boil. Add rice and simmer with cover on until rice is done. Add meat back in and cook until heated through.

By: K2

Turkey Salad with Spicy Avocado Dressing

1 large avocado, halved, pitted
1 1/2 tablespoons fresh lime juice
1 1/2 teaspoons chili-garlic sauce
3 tablespoons olive oil

2 cups diced cooked maple-honey turkey -- I used 1 pound extra light ground turkey
1 cup diced peeled jicama
1 cup diced red onion
1 large red bell pepper, diced
1/2 cup plus 1 tablespoon chopped fresh cilantro
Tomato, chopped (not original to recipe)
Romaine lettuce leaves
Baked tortilla chips or bake your own (not original to recipe)

Scoop avocado flesh into mini processor. Add lime juice, chili-garlic sauce, and olive oil and process until smooth. Season dressing generously with salt and pepper.

Sautee ground turkey in skillet (added some chili powder and salt). Mix turkey, jicama, red onion, bell pepper, tomato and 1/2 cup cilantro in large bowl. Add avocado dressing; toss to coat. Season with salt and pepper. Divide lettuce leaves among plates. Spoon salad into center and sprinkle with 1 tablespoon cilantro and some crumbled tortilla chips.

From: Epicurious

Per serving: 340 calories, 21g fat (4g saturated), 53mg cholesterol, 63mg sodium, 16g carbohydrate, 8g fiber, 23g protein

Turkey Chili

1 tablespoon olive oil
2 medium onions, chopped
1-2 t dried oregano
1-2 t ground cumin
2 pounds lean ground turkey
1/4 cup chili powder
Hot pepper flakes to taste
1 tablespoon unsweetened cocoa powder
1 1/2 t salt
Dash ground cinnamon
1 28-ounce can whole tomatoes
4 cups beef stock or canned beef broth
1 8-ounce can tomato sauce
3 15-ounce cans small white beans, rinsed, drained

Chopped red onion to top in bowl
Spaghetti if want to serve it Cincinnati style

Heat oil in heavy large pot over medium heat. Add onions; sauté until light brown and tender, about 10 minutes. Add oregano and cumin; stir 1 minute. Increase heat to medium-high. Add turkey; stir until no longer pink, breaking up with back of spoon. Stir in chili powder, bay leaves, cocoa powder, salt and cinnamon. Add tomatoes with their juices, breaking up with back of spoon. Mix in stock and tomato sauce. Bring to boil. Reduce heat; simmer 45 minutes, stirring occasionally.

Add beans to chili and simmer until flavors blend, about 10 minutes longer.

From Epicurious with a few modifications

Cuban-Style Pork and Sweet Potato Slow Cooker Stew

This one comes in from ELC. Thanks!

1 large sweet potato(es), peeled and cut into 1/2-inch dice (about 1 lb)
1 pound lean pork loin, cut into 1-inch pieces
14 1/2 oz canned diced tomatoes, with green chiles
1 medium garlic clove(s), minced
1/4 cup orange juice
2 medium scallion(s), chopped (green parts only)
1/2 tsp table salt [I didn’t use]
1/4 tsp ground cumin
1/4 tsp black pepper
1 1/2 Tbsp fresh lime juice
2 Tbsp cilantro, fresh, chopped

Place potato, pork, tomatoes, garlic, orange juice, scallions, salt, cumin and pepper in a 4- to 5-quart slow cooker; cover and cook on low setting for 7 hours. Stir in lime juice and cilantro; cover slow cooker and cook for 5 minutes more. Yields about 1 1/2 cups per serving (including some cooking liquid.)

POINTS® Value: 5
Servings:  4

Grilled Pork Tenderloin with Aquavit Seasonings

2 teaspoons caraway seeds
2 teaspoons coriander seeds
2 teaspoons fennel seeds
1 teaspoon cumin seeds
½ bay leaf
½ teaspoon salt
½ teaspoon freshly ground pepper
2+ tablespoons chopped fresh dill
2 1-pound pork tenderloins, trimmed (I used 4 smaller center cut that came to 2 pd).

Combine caraway, coriander, fennel, cumin and bay leaf in a spice grinder or clean coffee grinder; process to a fine powder. Add salt and pepper. Place 2 tablespoons of the spice rub in a small bowl. Combine the remaining rub with dill in another small bowl. Place 1 tenderloin on a piece of plastic wrap. To butterfly it, hold your knife parallel to the cutting board and slice through the meat to within a half inch of the opposite side. Open like a book. Cover with more plastic wrap and gently pound with a mallet or heavy skillet to 1/2-inch thickness. Repeat with the second tenderloin. Spread half of the dill-spice mixture down the center of each flattened tenderloin. Roll the pork, jelly-roll style, to create 2 long cylinders; tie kitchen string around each in several spots to keep them rolled. Rub all over with the reserved (no-dill) spice rub. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 6 hours. Preheat grill to medium-high or preheat the broiler. Oil the grill rack (if broiling, line a broiler pan with foil and oil the foil). Grill or broil the tenderloins, turning several times, until just cooked through and an instant-read thermometer inserted into the center registers 145ºF, 14 to 18 minutes. Transfer the tenderloins to a clean cutting board, tent with foil and let rest for 5 minutes before carving into 1/2-inch slices.

Served with grilled asparagus and Basmati/wild rice mix.

From: Eating Well
Serves: 8
130 calories; 3 g fat

Grilled Steak (or Shrimp) Salad

1/2 C rice wine vinegar
1/4 C lime juice
6 T soy sauce
5-6 garlic cloves, minced
2 T cumin
1 T grated ginger
Ground pepper
1 T canola oil (original is 3 T)
1 pound flank steak or shrimp (use wooden skewers for cooking shrimp)
Romaine lettuce, chopped
1 red or green chili pepper sliced (optional)
1 or 2 yellow pepper, sliced
Cilantro, chopped
Scallions, chopped
(Original has 1.5 C sliced mango)

Mix together first 8 ingredients. Pour 1/3 into ziplock bag, save rest for dressing. Add steak to bag and marinate 2-4 hours in 'fridge (I put it in over night). If using shrimp marinate about 20 minutes. Fire up grill. Cook steak until desired degree of doneness; let rest. In mean time assemble salad on platter. Cut steak into slices against the grain or take shrimp off skewers and place on salad. Sprinkle with cilantro and scallions.

Calories: 298 (steak version, shrimp will be less)
Fat: 12g
Fiber: 3 g
From: Not sure...

Hot Chicken and Chips Retro

Sent in from E.

4 c chopped roasted skinless, boneless chicken breast (about 4 breasts)
1/4 c chopped green onion
1/4 chopped red bell pepper
2 T finely chopped flat leaf parsley
1 (8 oz) can sliced water chestnuts, drained and chopped
1/2 c low fat mayo
1/4 c reduced fat sour cream
2 T fresh lemon juice
2 t Dijon mustard
1/2 t  salt
1/2 t freshly ground pepper
cooking spray
3/4 c shredded Swiss cheese
3/4 c crushed baked potato chips

1. Preheat oven to 400

2. Combine chicken and next 4 ingredients (through water chestnuts) in a
large bowl: stir well. Combine low-fat mayo and next 5 ingredients
(through black pepper) in a small bowl: stirring with a whisk.  Add mayo
mixture to chicken mixture: stir well to combine. Spoon mixture into an 11
x 7" baking dish coated with cooking spray, and sprinkle with cheese.  Top
cheese evenly with chips.  Bake at 400 for 13 min or until filing is
bubbly and chips are golden.  Yield: Serves 6

Calories 321
Fat 10.9
Fiber 2.6
Sodium 606 mg

From Cooking Light