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.


turkey veggie soup 5


  • 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


turkey veggie soup 2


  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)


turkey veggie soup 3

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.


turkey veggie soup 4


Meal Prep Mania- Chicken Sausage, Pesto and Veggies (3 of a 3 post series)

Let’s get straight into this quick and easy recipe!


  • 1 bundle of asparagus (remove bottom ends and cut into 3rds)
  • 1 green bell pepper
  • 4 tbsp of pesto
  • 4 chicken sausages (sliced)



  1. In a medium sized pan heat up asparagus and cook about 2 minutes.
  2. Add chopped bell pepper and cook till tender (about 4-5 more minutes).
  3. Add in sliced sausage and pesto. Mix until everything is coated with pesto.
  4. Cook about 3 more minutes, remove from heat and serve up or portion out into storage containers.


Chicken Sausage, Pesto and Veggies 2


St. Patrick’s Day Roasted Corn Beef and Cabbage

With St. Patrick’s day just a few days away I decided to post the recipe that I’m going with this year. Hope you like, and don’t forget to wear your green!


cabbage 4


  • 3 lbs flat cut corn beef brisket
  • 1 packet spice mix (the one included with the corn beef)
  • 1 tsp black peppercorns
  • 6 baby potatoes (cut into quarters)
  • 2 medium carrots (peeled and cut into chunks)
  • 1/2 tsp dried thyme
  • 2 tbsp extra virgin olive oil
  • 1 tsp mustard seed
  • 2 cloves garlic (minced)
  • 1/2 head of cabbage (cut into 5 or 6 wedges)
  • 1/2 cup water
  • salt to taste


cabbage 5


  1. Rinse corn beef with cold water, pat dry with paper towel and place on wire rack in a 13in X 9in pan with fat side up.
  2. Place black peppercorns in ziploc bag and crush with a mallet.
  3. Sprinkle and press spice mixture and black peppercorns on the top of the brisket.
  4. Fill roasting pan with water, and cover pan with a large sheet of aluminum foil. Roast in a 325 degree oven for 2 hours.
  5. Place potatoes and carrots in a roasting pan. Sprinkle dried thyme and salt over veggies. Drizzle with olive oil and mix well, till evenly coated.
  6. After two hours, remove corn beef and carefully remove aluminum foil.
  7. Increase over temperature to 350 degrees and return corn beef, uncovered. Also add vegetable tray to the oven and cook 1 hour or until internal temp of corn beef reaches 185 degrees.
  8. Check tenderness. (should be fork tender)
  9. Remove beef and veggies from oven (set aside) and tent beef with tin foil to rest.

cabbage 11

For the Cabbage:

  1. In large pan heat vegetable oil. Add mustard seeds. (if they pop, that’s ok)
  2. Add minced garlic and continue to fry for 20 seconds.
  3. Add cabbage wedges. Sear 1-2 minutes on both sides.
  4. Add 1/2 cup of water and salt to taste. Cook about 3 minutes. Transfer to serving dish with corn beef, potatoes and carrots.




Image result for shamrock