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Cream of Asparagus Soup

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Category LP + FC
Prep Time 5 minutes
Cook Time 30 Minutes
Servings
Ingredients
Instructions
  1. Melt butter over low heat in a large pot. Add onion and sauté until soft, about 2-minutes.
  2. Cut the asparagus in half and add to the pot along with chicken broth, Kosher salt and black pepper, to taste. Bring to a boil, cover and cook low about 20 minutes or until asparagus is very tender.
  3. Remove from heat, add sour cream and puree in blender until smooth.
Category LP + FC
Prep Time 5 minutes
Cook Time 30 Minutes
Servings
Ingredients
Instructions
  1. Melt butter over low heat in a large pot. Add onion and sauté until soft, about 2-minutes.
  2. Cut the asparagus in half and add to the pot along with chicken broth, Kosher salt and black pepper, to taste. Bring to a boil, cover and cook low about 20 minutes or until asparagus is very tender.
  3. Remove from heat, add sour cream and puree in blender until smooth.
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Unstuffed Peppers

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Course Main Dish
Cuisine American
Category FP FC NC
Prep Time 15 minutes
Cook Time 15 minutes
Servings
servings
Instructions
  1. Saute vegetables and garlic
  2. Cook turkey and crumble
  3. Combine vegetables, garlic and turkey in skillet
  4. Add Mrs. Dash, oregano, tomatoes, broth and spinach
  5. Bring mixture to a boil and add the brown rice
  6. Cover and simmer for 5 minutes
Course Main Dish
Cuisine American
Category FP FC NC
Prep Time 15 minutes
Cook Time 15 minutes
Servings
servings
Instructions
  1. Saute vegetables and garlic
  2. Cook turkey and crumble
  3. Combine vegetables, garlic and turkey in skillet
  4. Add Mrs. Dash, oregano, tomatoes, broth and spinach
  5. Bring mixture to a boil and add the brown rice
  6. Cover and simmer for 5 minutes
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Recipe Notes

Modifications

We prefer Red Gold or Hunts as the use slightly less sugar.

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Turkey Tortilla Soup

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Cuisine American
Category FP FC
Prep Time 10 minutes
Cook Time 25 minutes
Servings
servings
Instructions
  1. Cut tortillas in half and spray with cooking spray then sprinkle with 1/2 tsp chili powder.
  2. Place tortillas half cut side down in muffin tin, bending slightly-bake for 5 minutes
  3. Remove from oven, leaving tortilla in muffin cups; set aside.
  4. In a large pot, combine MCT oil, onion, carrots, and pepper. Cook for 2-3 minutes until tender.
  5. Stir in stewed tomatoes, chicken broth, water, tomato sauce, turkey and chili powder
  6. Bring to a boil over high heat.
  7. Reduce and simmer uncovered for 10 minutes
Cuisine American
Category FP FC
Prep Time 10 minutes
Cook Time 25 minutes
Servings
servings
Instructions
  1. Cut tortillas in half and spray with cooking spray then sprinkle with 1/2 tsp chili powder.
  2. Place tortillas half cut side down in muffin tin, bending slightly-bake for 5 minutes
  3. Remove from oven, leaving tortilla in muffin cups; set aside.
  4. In a large pot, combine MCT oil, onion, carrots, and pepper. Cook for 2-3 minutes until tender.
  5. Stir in stewed tomatoes, chicken broth, water, tomato sauce, turkey and chili powder
  6. Bring to a boil over high heat.
  7. Reduce and simmer uncovered for 10 minutes
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Recipe Notes

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Place a tortilla piece in each bowl and laddle soup into bowls and sprinkle with shredded fat free cheddar cheese.

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Pasta E Fagioli

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Course Main Dish
Category LP+FC+NC
Prep Time 15 minutes
Cook Time 60 minutes
Servings
servings
Ingredients
Instructions
  1. In a large stockpot, brown ground turkey (about 8 minutes).
  2. Add diced tomatoes, beans, chicken broth, tomato sauce, water, garlic, parsley, garlic powder, salt, pepper and basil.
  3. Bring to a boil; reduce heat and let simmer, covered, for 40 minutes.
  4. Add pasta and cook uncovered until pasta is tender (approximately 10 minutes).
  5. At the very end, add the spinach.
  6. Ladle soup into individual serving bowls.
Course Main Dish
Category LP+FC+NC
Prep Time 15 minutes
Cook Time 60 minutes
Servings
servings
Ingredients
Instructions
  1. In a large stockpot, brown ground turkey (about 8 minutes).
  2. Add diced tomatoes, beans, chicken broth, tomato sauce, water, garlic, parsley, garlic powder, salt, pepper and basil.
  3. Bring to a boil; reduce heat and let simmer, covered, for 40 minutes.
  4. Add pasta and cook uncovered until pasta is tender (approximately 10 minutes).
  5. At the very end, add the spinach.
  6. Ladle soup into individual serving bowls.
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Salsa Chicken Casserole

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Course Main Dish
Category AA
Prep Time 10 minutes
Cook Time 60 minutes
Servings
servings
Instructions
  1. Preheat the oven to 375 degrees Fahrenheit.
  2. In 9x13 inch baking dish, add the rice, black beans, corn, salsa, chicken broth, chili powder and oregano. Stir to combine.
  3. Cut the chicken breasts into pieces and submerge into the liquid in the baking dish as far as possible.
  4. Cover the casserole dish with foil and bake for 1 hour.
  5. Remove from the oven and sprinkle with cheese. Return to the oven and bake just until the cheese has melted.
  6. Top with green onions and serve.
Course Main Dish
Category AA
Prep Time 10 minutes
Cook Time 60 minutes
Servings
servings
Instructions
  1. Preheat the oven to 375 degrees Fahrenheit.
  2. In 9x13 inch baking dish, add the rice, black beans, corn, salsa, chicken broth, chili powder and oregano. Stir to combine.
  3. Cut the chicken breasts into pieces and submerge into the liquid in the baking dish as far as possible.
  4. Cover the casserole dish with foil and bake for 1 hour.
  5. Remove from the oven and sprinkle with cheese. Return to the oven and bake just until the cheese has melted.
  6. Top with green onions and serve.
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Recipe Notes

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