Loaded Turkey Veggie Soup (Zero points)

Ok, as soon as you’re done reading this recipe, you need to grab your crock-pot and a pan and make this soup! TRUST ME. It’s a delicious and filling Zero point meal that anyone can love.

Yes, I know that’s a bold statement to say that ANYBODY will love it, but I’ll tell you this, my husband ate a big portion of it. Needless to say it didn’t last long before it was all gone.

I came up with this a few days ago when I was craving a really good wholesome soup, so I had to get it up for you all to try ASAP.

And you wanna know what makes it even better?? It’s made with most ingredients we already have in our kitchen.

 

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Ingredients:

  • 1 can diced tomatoes
  • 2 tbsp Seasoned Vegetable Better Than Bouillon
  • 1 pkg of Frozen Mixed Vegetables (green beans, peas, carrots, and corn)
  • 1 can of Black Beans drained and rinsed
  • 1-1 1/2 cups Frozen Spinach (depending on how much you prefer)
  • 1 can of Chicken Broth
  • 4 cups of Water
  • 1 lb of Ground Turkey (cooked)
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Dried Basil
  • Salt and Pepper to taste

 

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Directions:

  1. In a pan over medium heat cook up ground turkey until no longer pink.
  2. While turkey is cooking, dump all other ingredients into your crock-pot.
  3. Once turkey is fully cooked, dump into crock-pot, stir to combine, cover and let cook on high for about 3-4 hours (this will allow all the flavors to combine beautifully).
  4. Serve in a bowl paired with your favorite low point bread and you got yourself a meal you can feel good about eating. (point value varies with bread, but I used Dave’s Killer Bread for 2p/ slice)

 

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Closing:
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Please subscribe by email (right hand side of your computer screen or at the bottom of the post if your looking on your Ipad or Iphone) and you’ll get notified whenever a post goes up, so you won’t miss out!
If you have any questions for me you can comment below, message me on any of my social media accounts or email me at thecomplimentaryhousecook@yahoo.com .
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Stuffed Peppers (WW Friendly)

So, I don’t know about you, but I’m excited for this summer! With all the BBQ’s and all the family gatherings, what’s not to be excited about? And I bet I can guess what some of you are thinking. “How in the heck do you plan on sticking with your diet during these summer events? Surely you’re bound to splurge or even give up!”

To answer that question, NOPE. Not giving up and not going to splurge too much out of my plan. What I plan to do to help with this is make my own healthy renditions of classics to help get me by.

 

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It’s amazing how changing how you eat gets you to realize that one simple ingredient almost always has a healthier alternative to use.

That’s one of the biggest things I’ve learned.

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This has definitely been a lifestyle change. But it’s been a good one.

So on my blog I hope to share with you family-friendly recipes that are husband-approved, kid-friendly and health-friendly. And who knows maybe they’ll become a regular in your household as well.

 

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So here’s the first healthier version of a classic: Stuffed Peppers.

 

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Ingredients:

  • 1 package of ground turkey
  • 4 large bell peppers (any color works, but I like color variety)
  • 1 zucchini sliced and then diced into tiny pieces
  • 1/2 cup whole kernel corn (I used frozen)
  • 1 can pinto beans (rinsed)
  • About 2 tbsp taco seasoning (more seasoning means more flavor)
  • 1/4 cup of water
  • 1 Roma tomato diced finely
  • 1-2 sticks of reduced fat string cheese (yes, you read that right)

 

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Directions:

  1. Preheat oven to 350 degrees
  2. Slice peppers in half lengthwise and scrape out inside veins and seeds
  3. Place pepper halves on baking sheet so that the inside is showing upwards (like a bowl) and put in oven on center rack. Bake for about 15-20 mins or until edges start to brown and skin starts to wrinkle.
  4. While the peppers are cooking, start on the filling.
  5. In a pan over medium heat brown turkey. Once turkey is almost all the way cooked (no more pink is showing) sprinkle in taco seasoning, pour in water and stir until evenly coated. Then add in zucchini.
  6. Cook mixture until zucchini starts to soften (2-3 minutes). Next add in corn and pinto beans.
  7. Reduce heat and let flavors combine.
  8. Now’s the time to remove peppers from the oven and stuff them with the filling.
  9. Spoon about half a cup of mixture into the pepper “bowls”, top with diced tomato and diced string cheese. Repeat process until all the pepper slices are full.
  10. Place back into oven and cook about 5-10 more minutes or until cheese is melted.
  11. Remove from oven, let cool 4-5 minutes, serve and enjoy!

 

*One stuffed pepper/ 1 serving is about 1 point on Weight Watchers FreeStyle.

 

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Serving Suggestions:

  • I served my stuffed peppers with a side of cauliflower rice sprinkled with cilantro, which paired perfectly.

 

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Closing:
Don’t forget to like, share and comment any recipes you like or want to see a post on.
Please subscribe by email (right hand side of your computer screen or at the bottom of the post if your looking on your Ipad or Iphone) and you’ll get notified whenever a post goes up, so you won’t miss out!
If you have any questions for me you can comment below, message me on any of my social media accounts or email me at thecomplimentaryhousecook@yahoo.com .
Don’t forget to follow me on Facebook ( The Complimentary House Cook ), on Instagram ( @thecomplimentaryhousecook ) or on Pinterest ( Thecomplimentaryhousecook ). I try and post on there daily and you’ll even see a little more of my daily life on there as well.
I love hearing from you guys.