Turkey, Kale, and Brown Rice Soup

My husband loves soup so I have been looking for healthy ways to warm his heart. I found this great, hearty, healthy recipe and knew we could both enjoy it!

Turkey, Kale, Brown Rice Soup

turkey kale brown rice soup

Ingredients

2 tablespoons extra-virgin olive oil
5 to 6 large shallots, chopped
3 medium carrots, cut into 1/2-inch pieces (about 1 1/3 cups)
1 large red bell pepper, cut into 1/2-inch pieces (about 1 1/2 cups)
8 ounces ground white turkey meat, broken into small chunks
1 tablespoon herbes de Provence
4 cups low-sodium chicken broth, plus more as needed
One 15-ounce can diced tomatoes in juice, drained
1 cup cooked brown rice
1 small bunch kale, coarsely chopped (about 4 packed cups)
1 (2-inch) piece Parmesan cheese rind
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
1/4 cup freshly grated Parmesan, optional

Directions

Heat the oil in a large pot over medium-high heat. Add the shallots, carrots and bell pepper and saute, stirring frequently, until the vegetables begin to brown and soften slightly, 8 to 10 minutes.

Add the ground turkey and stir until the meat turns white and begins to color very slightly around the edges, 5 to 7 minutes. Add the herbes de Provence and stir, 1 minute.

Add 4 cups broth, tomatoes, rice, and parmesan rind. Bring to a boil. Stir in the kale and season with 3/4 teaspoon salt and the freshly ground black pepper. Reduce the heat to medium-low. Cover and simmer until the vegetables are tender, about 15 minutes. Season with the remaining 1/4 teaspoon salt.

Ladle the soup into bowls. Sprinkle each serving with parsley and Parmesan, if using, and serve.

Recipe source: http://www.foodnetwork.com/recipes/giada-de-laurentiis/turkey-kale-and-brown-rice-soup-recipe.html

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Sausage and Tortellini Soup

Easiest soup recipe ever. Only 15 minutes to make and I love soup on cold winter nights!

Sausage and Tortellini Soup

sausage and tortellini soup

Ingredients

  • 3 cups cooked Italian sausage (I use 2 mild links and 2 spicy links)
  • 3 cups uncooked tortellini
  • 4 cups water
  • 1 can evaporated milk
  • 6 chicken boullion cubes (if you want to use chicken stock instead, 1 cube= 1 cup of stock)
  • 1 tbsp. oregano
  • 1 tbsp. parsley
  • 1 tbsp. chives
  • salt & pepper to taste
  • parmesan cheese

Directions

Put all ingredients except tortellini in medium size sauce pan and bring to boil.  Allow to simmer about 15 minutes.  Add tortellini and allow to boil according to pasta package instructions.  Sprinkle with freshly grated parmesan cheese and serve.

Recipe source: http://partyinmykitchenparties.blogspot.com/2012/02/new-recipe-to-share.html

Honey Garlic Pork Chops

This recipe is most definitely the easiest pork recipe I have. A simple marinade and quick cook makes these pork chops delicious and juicy! With only 4 ingredients, you can’t go wrong with this simple dish.

Honey Garlic Pork Chops

honey garlic pork chops

Ingredients

1/4 + 1/8 cup honey
3 tbsp soy sauce
6 cloves garlic, minced
6 pork loin chops, boneless, trimmed of excess fat, 4 oz each

Directions

Preheat your oven to 300 degrees.

In a shallow dish, whisk together honey, soy sauce, and garlic. Coat chops in the mixture.

Place the pork chops in a baking pan and spoon the remaining sauce on top of the pork chops. Cook for about 20-30 minutes or until the center temperature is at 160 degrees F.

To Grill instead of Bake:
Reserve left over honey mixture for basting.
Place chops on greased grill over med high heat, close lid and cook. basting 2 times.

Recipe source: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=59689

Noodle-Bowl Lettuce Wraps

When you think of lettuce wraps, you think of an appetizer. You can easily make this recipe into an appetizer; however, while this recipe includes pork and noodles, it quickly turns into an easy and healthy meal! The best part about this recipe is that you can turn it into a bowl, instead of a lettuce wrap. You can use chicken, or tofu, instead of pork. You can also omit the noodles if you are watching carbs (although I think the noodles are what make this dish unique and filling). You can make this recipe your own!

The best part about this noodle-bowl recipe is that it is quick and easy! The filling is also just as good the next day!

Noodle-Bowl Lettuce Wraps

noodle bowl lettuce wraps

 Ingredients

Kosher salt and freshly ground black pepper
1 pound prepped vegetables, such as cucumber, bell pepper and mushroom slices (really any veggie you want)
2 small heads butter lettuce, leaves separated
One 3-ounce package instant ramen (discard seasoning packet)
1 tablespoon oil (any kind) plus 1/2 teaspoon vegetable oil (I used olive oil)
8 ounces 1/2-inch-thick boneless center-cut loin pork chops, sliced 1/8 inch thick on an angle
4 teaspoons hoisin sauce
Asian-style salad dressing, such as sesame-ginger, miso or sweet chili (I used sesame ginger)

For more ingredient options click here: http://www.foodnetwork.com/recipes/food-network-kitchens/shortcut-noodle-bowl-lettuce-wraps.html

Directions

Bring a large pot of salted water to a boil over high heat. Slice the cucumber rounds and bell peppers into bite size pieces. Any other vegetables you have, also cut into bite size pieces. Add all the vegetables  into a large serving bowl, or arrange on a large platter.

Add the ramen to the boiling water and cook, stirring once or twice to separate, for about 90 seconds. Strain, transfer to a small bowl, toss with 1/2 teaspoon of the oil and add to the bowl or platter with the vegetables.

Toss the pork with the hoisin sauce in a medium bowl, and season lightly with salt and pepper. Heat 1 tablespoon of oil in a medium nonstick skillet over high heat until almost smoking. Add the pork and stir-fry until the hoisin sauce chars a bit, about 45 seconds. Transfer the pork to the platter  or bowl with the vegetables.

To serve, have everyone fill their lettuce leaves with noodles, pork and vegetables, and top with a splash of dressing.

Sausage Arugula Sauce

I originally found this Giada recipe a couple years ago. It has been my go-to comfort recipe for just as long. Her recipe originally called for this sauce to be spooned over a baked potato which is so good! But lately, I haven’t had the time to bake potatoes so this time I took her recipe and spooned it over pasta. What I love most about this sauce is that it is so good over anything!

Another great thing about this sauce is that you can use whatever kind of sausage you want. Her recipe originally called for italian turkey sausage, but as you know my husband is a big fan of spicy. I found a great sriracha chicken sausage from the Whole Foods by us and it was the perfect choice! So feel free to use whatever type of sausage you and your family prefer!

Sausage Arugula Sauce

sausage arugula sauce

Ingredients

3 tablespoons extra-virgin olive oil
1 small onion, diced
Kosher salt and freshly ground pepper
2 cloves garlic, peeled and smashed or chopped
1/2 pound sweet or spicy sausage of your choice, casings removed
1 1/2 cups tomato-basil or marinara sauce
3 cups baby arugula or spinach leaves
1/2 cup mascarpone cheese (4 ounces), at room temperature
1/2 cup grated Parmesan (I used grated Pecorino Romano)

Directions

In a large skillet, heat the olive oil over medium-high heat. Add the onions, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring frequently, until softened, about 3 minutes.

Add the garlic and cook until aromatic, about 30 seconds. Add the sausage and break up the meat into 1/2-inch pieces with a wooden spoon. Cook until browned and cooked through, 6 to 8 minutes.

Add the marinara sauce and arugula. Bring the mixture to a boil and cook until the arugula has wilted, about 2 minutes. Add the mascarpone cheese and stir until the mixture forms a creamy sauce. Remove from the heat and stir in the Parmesan. Season with salt and pepper.

Recipe source: http://www.foodnetwork.com/recipes/giada-de-laurentiis/baked-potatoes-with-sausage-and-arugula-sauce-recipe.html

Herbed Pork Tenderloin with Mint Yogurt

I saw this recipe on The Chew and knew I had to try it. It was featured on an episode of people competing for the Weight Watchers challenge so you know it’s healthy! This recipe consists of a simple marinade, quick oven time, and a yummy sauce. The recipe originally called for a sear before roasting but I wanted to cut the cook time so I just roasted it in the oven without the sear and it was just as good! Keep note, if you don’t have fresh herbs on hand, it’s totally fine to use dried. This pork tenderloin is a must-try for a healthy meal!

Herbed Pork Tenderloin with Mint Yogurt

pork tenderloin with mint yogurt

Ingredients

  • 24 ounce Pork Tenderloin; trimmed of excess fat (about 2 medium size tenderloins)
  • 2 tablespoons Oregano; fresh or dried
  • 1 tablespoon Lemon Zest
  • 1 tablespoon Orange Zest
  • 3 cloves Garlic; smashed
  • 2 1/2 tablespoons Olive Oil
  • 1 large zippered plastic bag
  • Kosher Salt
  • Pepper

Minted Yogurt Sauce

  • 8 ounces Greek Yogurt; fat free
  • 1 tablespoon Fresh Mint
  • 1 tablespoon Fresh Dill
  • 1 tablespoon Fresh Lemon Juice
  • 1/2 teaspoon Kosher Salt
  • pinch of Black Pepper

Directions

In a large zippered plastic bag, mix the Oregano, Thyme, Zest, Garlic and Olive Oil.  Place the Pork Tenderloins inside the bag, coating them evenly.  Then store in refrigerator anywhere from 2 to 24 hours (I stored mine overnight).

Place the refrigerated Pork Tenderloins into a pre-heated, 400 degree oven for 20-23 minutes, or until internal temperature reaches 140 degrees.

In the meantime, make the mint yogurt. Mix the Yogurt, Mint, Dill, Lemon Juice, Salt, and Pepper in a bowl, and vuala!

When the pork is done cooking, transfer it to a cutting board to rest for 5 minutes (to seal in all the juices).  Slice into ¾” oval pieces.  Allow 3-4 pieces per serving.

As usual, I served this over couscous but feel free to serve over quinoa, rice, or tabbouleh.

Recipe source: http://abc.go.com/shows/the-chew/weight-watchers-recipes/herbed-pork-tenderloin-with-minted-yogurt-sauce-ryan-hutmacher

Pork Saltimbocca

I forget how great of a meat pork is. If cooked right it seals in all the juices which makes the meat really moist and tender. I saw this recipe on The Chew for a simple pork saltimbocca and realized how easy it is to make something so delicious!

Pork Saltimbocca

pork saltimbocca

Ingredients

  • 1/2 cup All-Purpose Flour **
  • Salt and Pepper to taste
  • 1/2 cup Water
  • 3 tablespoons Olive Oil
  • 6  2-ounce pieces Pork Tenderloin (pounded to a 1/4-inch thickness) **
  • 2 ounces sliced Prosciutto
  • 6 sage leaves
  • 2 tablespoons butter
  • 4 cups arugula

Directions

Place a large piece of plastic wrap on a cutting board and lay the pork on top. Place 1 sage leaf on each piece of pork and top with a slice of prosciutto. Cover with another piece of plastic wrap and lightly pound. Season the pork and the flour with salt and pepper and dredge the pork in flour.

Heat a 12-in saute pan over medium high heat and add 3 tablespoons of olive oil.  Add the dredged pork to the pan and cook for about 2 minutes per side or until cooked through. Remove pork from the the pan. Deglaze the pan with water and scrape all of the tasty bits off the bottom of the pan with a wooden spoon, reducing the liquid by half. Check the seasoning adding more salt and pepper if necessary.

Remove the pan from the heat, once liquid is reduced, and swirl in the butter. Add the arugula to the pan, and toss until lightly wilted, about 30 seconds. Season with salt and pepper. Spoon over the pork and sprinkle remaining raw arugula over the cooked. Drizzle with olive oil and serve.

**Tips**
1. Ask your butcher to pound the pork for you
2. If your pan gets too hot, add more oil to cool it down
3. If you are gluten-free, you can dredge the pork in rice flour, or skip the flour all together

Recipe source: http://abc.go.com/shows/the-chew/recipes/Pork-Saltimbocca-Michael-Symon