Creamy Turkey Noodle Soup

 

Ingredients

• 4 tablespoons unsalted butter
• 1 medium onion diced (y'all know I don't eat onions so we omit this)
• 2 celery ribs sliced - I used my Pampered Chef Chopper and diced
• 2 carrots sliced - I used my Pampered Chef Chopper and diced
• 2 cloves garlic minced
• 4 tablespoons all-purpose flour
• 1 1/4 teaspoons poultry seasoning - I used Weber Kick-n Chicken and was probably closer to 2 tsp
• 6 cups chicken broth - I used one container of HEB Chicken Broth + 1 tub of Chicken stock + 2 cups of water
• 1 cup half & half - I used Heavy Whipping Cream
• 6 ounces egg noodles
• 12 ounces cooked turkey or chicken, cubed

Instructions

• In a stock pot over medium heat, add butter. Once melted and hot, add onions, carrots, and celery. Cook until vegetables begin to turn brown and onions begin to turn translucent, about 3-4 minutes. Add garlic and cook an additional 30 seconds.
• Add flour and poultry seasoning, stirring to coat vegetables and create a paste. Cook for 1 minute.
• Add chicken broth, half & half, and egg noodles to pot, stirring and scraping bottom of pan to deglaze (if needed). Bring soup to a boil, cover, and reduce heat to low. Cook according to pasta package directions for al dente pasta (for my thin egg noodles, this was 3 minutes).
• Add chicken and stir to combine. Remove from heat. If soup is still thin, allow to set for 5 minutes to allow soup to thicken. Do a taste test, season with salt and pepper if desired, then serve and enjoy.

Notes: This was really tasty and thickened up on its own as we let it sit to cool enough to eat.

Source: www.thetoastykitchen

All Purpose Meatballs

Ingredients:

• 5 pounds ground beef1 1/2 cups plain breadcrumbs 1/2 cup milk 1/4 cup heavy cream1/4 cup chopped fresh flat-leaf parsley2 tablespoons grainy mustard 1 teaspoon salt 1 teaspoon freshly ground black pepper 1/2 teaspoon red pepper flakes 4 large eggs 2 tablespoons olive oil 
  
  To make the meatballs, combine the ground beef, breadcrumbs, milk, cream, parsley, mustard, salt, black pepper, red pepper flakes and eggs in a large mixing bowl. Mix together well with your hands. Scoop out 1-tablespoon portions and roll them into balls with your hands. Place the meatballs onto parchment-lined baking sheets and put the baking sheets in the freezer for 5 to 10 minutes for the meatballs to firm up.
  To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in batches, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Drain on paper towels.
  Freezer instructions: Put the cooked meatballs in a single layer on baking sheets and put into the freezer. When frozen, divide them into freezer bags, 25 per bag, and return them to the freezer.
  
  
  Source: http://www.foodnetwork.com/recipes/ree-drummond/all-purpose-meatballs-2755372
  
  Perfect for:
  Swedish Meatballs
  BBQ Meatballs
  Sweet and Sour Meatballs

Open Faced Meatball Subs

Source: Cooking Light, July 2016
Note: Marinara sauce is from Snapper Fra Diavolo recipe

Thai Meatballs

Ingredients

• FOR THE MEATBALLS
• 1 lb. ground turkey or chicken
• 1 large (about 1/2 cup) shredded carrot
• 2 tablespoons fresh parsley chopped
• 1 red chili chopped
• 1/4 cup green onion, chopped (green parts only for Low FODMAP) + more for garnishing
• 2 tbsp fresh grated ginger
• 2 tbsp coconut aminos or gluten free soy sauce
• 3/4 teaspoon sea salt**
• pepper to your taste
• 1 egg
• Dash red pepper flakes optional
• 
  
• FOR THE SAUCE
• 1/4 cup (60ml) coconut aminos or gluten free soy sauce*
• 1/4 cup (60 ml) chicken stock
• 2 tbsp sesame oil
• 1 tbsp fish sauce (only if you use coconut aminos instead of soy sauce)
• 2 tsp fresh grated ginger
• 1 tsp chili paste
• 1 garlic clove crushed (omit for low FODMAP)

Instructions

1. Preheat oven to 400°F/200°C
2. In a bowl combine all of your meatball ingredients.Mix well and form into balls. If the mixture is a bit wet and sticks, wet your hand with a little water and then roll the balls.
3. Place balls on lined baking sheet and bake for 20-25 minutes
4. While the meatballs are baking, combine all sauce ingredients in a small pot over medium heat. Once boiling, stir, and reduce heat to a simmer.
5. When meatballs are done pour sauce over it, or use sauce as a dipping sauce

Notes

Only use Tamari/gluten free soy sauce if you don't need this to be SCD.

*If you're using Tamari or another soy substitute like Braggs Aminos you may want to decrease or get rid of the extra salt all together.

Slow Cooked Turkey Meatloaf

1 1/2 lbs ground turkey

2 egg whites

1/3 cup of ketchup

1 TBSP worcestershire sauce

1 tsp dried basil

1/2 tsp salt

1/2 tsp black pepper

2 small onions, chopped

2 potatoes finely shredded (I used 1 medium potato) - could possibly substitute parsnips?

1 medium red bell pepper finely chopped

1. Combine all ingredients in a large bowl

2. Shape into a loaf to fit in your slow cooker. Place in slow cooker and cover. Cook on low about 6-8 hours

This makes approx. 8 servings and works best in a 4-5 qt slow cooker. Each serving is 200 calories and has 7 gr of fat.

Source: onelittemister.com