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<DIV>10 ounces extra-lean ground turkey breast</DIV>
<DIV>1 medium onion, diced</DIV>
<DIV>2 (28-oz) cans diced tomatoes</DIV>
<DIV>2 medium zucchini, diced</DIV>
<DIV>2 medium yellow squash diced</DIV>
<DIV>1 (15 oz) can black beans, I don't like black</DIV>
<DIV>beans, I used chili beans, veg. style.</DIV>
<DIV>2 (15-oz) cans fat-free, reduced-sodium</DIV>
<DIV>beef broth</DIV>
<DIV>4 celery stalks, diced</DIV>
<DIV>2 green bell peppers, diced</DIV>
<DIV>1 (1 1/4-oz) package dry chili seasonings.</DIV>
<DIV> </DIV>
<DIV>Spray a large nonstick skillet with nonstick spray and set over med-hi heat.</DIV>
<DIV>Add the turkey and onion and saute' until browned, about 10 min</DIV>
<DIV> </DIV>
<DIV>Transfer the browned turkey and onion mixture to a large soup pot and add the</DIV>
<DIV>tomatoes, zucchini, squash, beans, broth, celery, bell peppers, and chili seasoning.</DIV>
<DIV>Bring to a simmer over medium heat.</DIV>
<DIV> </DIV>
<DIV>Continue to simmer until the vegetables are tender, about 20 minutes</DIV>
<DIV> </DIV>
<DIV>Makes 20 servings</DIV>
<DIV>Per serving (1 cup): 76 cal. 1 g Fat,</DIV>
<DIV>0 g Sat fat, 8 mg Chol, 270 mg Sodium,</DIV>
<DIV>11 g Carbs, 3 g fiber, 7 g Protein</DIV>
<DIV> </DIV>
 
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