Turkey Vegetable Soup

We had been experiencing some cooler weather here and when I made my grocery/meal list I decided that fall soup would be great.  Well, it has once again gotten steamy outside, but I already had this delicious soup on my brain.  Taste much better in cooler weather...guess I shouldn't try to rush the changing season!!

Note:  I serve this with tortilla chips or a crusty bread and often omit the cheese.  Tastes even better the next day.

Turkey Vegetable Soup

cooking spray
1 cup finely chopped celery (about 2 stalks)
1/2 finely chopped onion
1 1/2 tsp. bottled minced garlic
1 1/2 lbs. ground turkey breast
3 cups water
1 cup sliced carrot (about 2 large)
1/2 cup frozen French-cut green beans
1/2 cup frozen whole-kernel corn
1 1/2 tsp. ground cumin
1 tsp. chili powder
2 bay leaves
2 beef-flavored bouillon cubes, chopped
1 (15 oz) can kidney beans, rinsed and drained (I use 1 1/2 cup dry beans that I have soaked and cooked)
1 (14.5 oz) can diced tomatoes with green chilies, undrained
6 tbsp shredded Monterey jack cheese

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add celery, onion, garlic and turkey. Cook 5 minutes or until ground turkey is browned, stirring to crumble. Add 3 cups water and remaining ingredients, except cheese; bring to a boil. Cover, reduce heat and simmer 20 minutes or until vegetables are tender. Top each serving with cheese.

Tomato Basil Rigatoni Mac-n-Cheese

1st off ... this pic is a webpic ... I made this a few days before the blog started, but I wanted to post it anyway. I got it from my family circle magazine.

* 1/2 cup dry (not in oil!!) packed sun-dried tomatoes chopped

* 1 box whole wheat rigatoni pasta (I did NOT use my whole box)

* 1 1/2 cup milk (I used 1%)

* 1/4 cup tomato basil cream cheese (said Philadelphia but I did not find this so I got light chive and added a little extra sun-tried tomato & fresh basil to my cream cheese & whipped it up a little bit)

* 4 - 6 slices provolone cheese chopped

* 1 cup part-skim mozzarella cheese

* 2 tsp cornstartch mixed w/ 1 tbs water

* 1/2 cup fresh basil cut into thin strips

* parmesan cheese

* salt & pepper to taste

Heat water for pasta - set out 1 cup & pour over sundried tomatoes - let stand a few minutes & drain & chop more if needed. Then cook pasta & drain

Heat milk over med. heat just until bubbly, remove & whisk in cream cheese, provolone & mozzarella until melted (may be little "stringy") Stir in cornstarch/water & bring to heat again & whisk until smooth. Add salt & pepper.

Mix together pasta, cheese sauce, pasta, basil & top w/ parm. cheese.

*NOTE -- I decided to make a meal of this!!! I cut chicken breast into cubes & cooked them in a little olive oil until cooked through. Then I added to pasta, put in baking dish, topped w/ parmesan cheese & then baked just to melt cheese on top. Everyone LOVED it. I served w/ a green salad & that was dinner!!***

** 493 cal --

** 14g fat (mine was a little less I think. Depending on your milk & if you find light cream cheese)

** 23g protein --

** 5g fiber (depending on your pasta choice)

Chicken Orzo Salad

Okay here is my first recipe to share.  It is a YUMMY one and perfect for hot summer weather.  Enjoy!!

Note:  There is no spinach in the pictured pasta...I didn't have any on hand...was still yummy without.  Also, served as a dinner with a crusty bread.

Chicken Orzo Salad

3 T. lemon juice

1 1/2 cups water
2 chicken breasts
1 cup orzo
1 zucchini
1 cup grape tomatoes, halved
2 cups packed baby spinach leaves
1/2 cup green or yellow peppers
1/4 cup chopped red onion

Dressing:

2 T. fresh lemon juice
1 T. red wine vinegar
1/2 tsp. black pepper
1 T. olive oil
1/2 tsp. salt
3 garlic cloves

1. Place 3 tablespoons lemon juice and water in a pan and heat over medium heat. When water is barely simmering, add chicken and cover. Simmer until cooked through, about 15 minutes. Remove from pan, cool and shred into bite-size pieces. Set aside.
2. Cook orzo in rapidly boiling water until just tender. Drain under running cold water, then set aside.
3. Combine cooked chicken, cooked orzo, zucchini, grape tomatoes, baby spinach, green or yellow peppers and red onion in a large bowl and mix thoroughly.
4. Mix dressing in a jar and shake to combine. Pour over salad and toss to coat thoroughly.
5. Refrigerate for at least 30 minutes and serve.