Turkey Albondigas Soup with Spinach and Hominy

Turkey Albondigas Soup with Spinach and Hominy

adapted from Bon Appetit October 1994

Turkey Albondigas Soup with spinach is a nutritious, modern twist on the classic Mexican comfort food traditionally made with beef. This vibrant soup features tender, lean ground turkey meatballs (albondigas) seasoned with cilantro to provide a bright, spring-like flavor profile. The addition of fresh spinach at the very end of cooking adds a delicate texture and a boost of thyroid-supportive nutrients and iron while keeping the soup light and healthy.

Hominy is a type of corn that has undergone a specialized process called nixtamalization. It is a staple ingredient in Mexican and Southern American cuisines, known for its distinctive puffy texture and earthy, nutty flavor.

Makes 2 servings

1/3 lb ground turkey
4 tsp. panko breadcrumbs
1/3 egg
1/2 tsp.dried oregano
1 Tbsp. olive oil
2 2/3 cups Homemade chicken stock or canned broth
1/2 15-ounce can hominy, rinsed and drained
1/3 8-ounce can tomato sauce
1 carrot, peeled, thinly sliced
1/3 onion, finely chopped
1/3 4-ounce can diced green chilies
2 1/2 ounces coarsely chopped fresh spinach leaves
2 Tbsp.fresh cilantro, chopped
Kosher salt and freshly ground pepper, to taste

1. Combine the turkey, panko, egg and oregano in a bowl.
2. Using a 1 Tbsp. scoop, shape turkey mixture into one-inch meatballs.
3. Heat the oil in a skillet; brown the meatballs
4. Bring broth to simmer in pot over high heat; Add meatballs and brown 2-3 minutes to set shape then remove to a plate.
5. Add the stock to the pot and bring to a boil, scraping up any browned bits sticking to the bottom.
6. Add hominy, tomato sauce, carrots, onion and chilies; Return to a simmer.
7. Add the meatballs and continue simmering until meatballs are cooked through and vegetables are tender, about 20 minutes.
8. Add spinach and cilantro to soup and simmer until wilted, about 2 minutes.
9. Season to taste with salt and pepper prior to serving.

Enjoy!

Southwestern Shepherds Pie

Southwestern Shepherds Pie 

adapted from Taste of Home

In honor of National Pi Day, we are making Pie. Swapping out turkey for the traditional lamb, adding a bunch of vegetables and topping it with a combination of mashed cauliflower and potatoes makes this pie much more WW™ friendly.

Makes 2 servings                                                                2 WW pp / serving

1/2 lb. lean ground turkey breast
1/2 small onion, chopped
1 garlic clove, minced
pinch of salt
1/2 cup cream-style corn

1/4 cup corn

1/4 cup black beans, drained and rinsed  

1 small tomato, seeded and chopped
2 Tbsp. chopped green chilies
1 Tbsp. hot pepper sauce (optional)

2 servings Cauliflower-Potato Mash

2 Tbsp. fat free cheddar cheese

1. Preheat oven to 425°. 
2. In a large skillet, coated with cooking spray cook turkey, onion, garlic and salt for 8-10 minutes or until turkey is no longer pink and onion is tender, breaking up turkey into crumbles. 
3. Stir in corns, black beans, tomato, green chilies and, if using, pepper sauce.
4. Divide between to oven safe baking dishes.
5. Top each serving with cauliflower-potato mash.
6. Place on a sheet pan and bake in the oven for 25 minutes or until heated through.
7. Top each serving with a tablespoon for fat free cheddar cheese and continue baking until melted, about 2 more minutes.

Enjoy!

Chicken Enchilada Casserole

Chicken Enchilada Casserole

adapted from Cooking Light Annual Recipes 1997

This casserole has the cheesy goodness of enchilada without the carbs from the corn tortillas. If you wish to add the tortillas use three corn tortillas, cut in half. They would get added in on top of each layer of white sauce except for the topping. You would need to add 2 WW Blue points to the total.

Makes 4 servings                                                    4 WW Blue points / serving

Cooking spray

3/4 lb. boneless, skinless chicken breast, poached, leftover or rotisserie, shredded

3/4 cup chopped onion

2 garlic cloves, minced

1/4 cup homemade chicken stock or purchased broth

1/4 tsp. cayenne pepper

1 (14.5 oz.) can tomatoes, drained, chopped

1/4 cup chopped scallions

1 (4.5 oz.) can chopped green chiles, drained

2 Tbsp. + 1 1/2 tsp. flour

1/4 tsp. salt

1/4 tsp. ground cumin

1/8 tsp. ground coriander

1 cup fat free skim milk

1 egg white, beaten

3/4 cup reduced-fat Mexican blend shredded cheese

1/4 cup fat free sour cream

1/4 cup fat free salsa

1. Preheat the oven to 350F.
2. In a skillet coated with cooking spray, cook the onion and garlic until softened, about 5 minutes.
3. Add chicken, stock, cayenne and tomatoes, cook 10 minutes or until most of the liquid evaporated.
4. Remove from heat.
5. Reserve 2 tsp. scallions.\; add remaining to the chicken mixture; set aside.
6. Combine flour, salt, cumin and coriander in a saucepan.
7. Gradually add the milk, whisking until blended.
8. Place over medium heat; cook whisking constantly until thickened, about 7 minutes.
9. Slowly add the hot milk mixture to the egg white, whisking constantly. Set aside.
10. Spread 1/4 cup of the white sauce in the bottom of a small casserole dish.
11. Top with 1 cup of the chicken mixture.
12. Top with 1/4 cup white sauce, 1 cup chicken mixture, 1/4 cup cheese twice; End with layer of white sauce.
13. Bake, uncovered in the oven for 40 minutes or until bubbly.
14. Sprinkle with remaining cheese and scallion, bake 5 minutes.
15. Serve with sour cream and salsa.

Enjoy !