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SkinnyWeek.com Recipes - Remember to always check Points values!!!
Soups: HORN OF PLENTY SOUP - Thanks Virginia!
4 points per cup

2 cups of chopped turkey - white & dark meat

1 small onion, chopped

1 stick of celery broken off from the large stalk, de-stringed and chopped (about 1/2 cup)

1/3 cup of chopped bell pepper (red/yellow/or green)

1 cup of sliced mushrooms

1 cup of baby carrots

3 potatoes, peeled, washed, cut into 1-inch cubes

2 cans of rich chicken broth + 4 chicken bullion cubes

1 can of drained diced tomatoes (optional)

1/2 cup of wild rice OR shell macaroni

salt & pepper to your personal taste

a pinch of dried rosemary (optional)

non-stick cooking spray

1 bay leaf

Generously spray a deep pot with cooking spray and when warm, add the chopped onions, bell pepper, celery and mushrooms. Cook until onions are clear. Add 4 cups of water, the carrots and the wild rice. If you opt to use macaroni rather than wild rice, wait to add with the potatoes. Toss in the rosemary.

Cook until carrots are almost done, then carefully drop in the potatoes and the bay leaf. Cook until potatoes are done. Add broth and bullion; carefully stir until well incorporated. Carefully add tomatoes. Remove the bay leaf just before serving. Be certain to remove the leaf, because if ingested, the thin stem in the leaf can become lodged in the throat and that just totally destroys Holiday Happiness.

Serve the Horn of Plenty Soup with a wedge of cornbread that's been prepared with diet-wise ingredients (skimmed milk, half of the required oil using no calorie butter spray for the other half, etc.). Brush your warm cornbread with no calorie, refrigerated butter spray.

cblessum on 12/10/2007