7. Spicy Brazilian Turkey Soup
Some like it hot! If that’s you, you’ll dig this jalapeño- and ginger-infused soup. Don’t worry: A mélange of tomatoes, lime, coconut milk, beer, and roasted peanuts tames the kick. The result is a fresh, colorful, and healthy soup recipe you’ll make over and over again.
Ingredients
- 12 ounce uncooked 93% lean ground turkey
- 1 teaspoon dried oregano, crushed
- ¼ teaspoon crushed red pepper
- 1 15 ounce carton light ricotta cheese
- 2 cup shredded Italian five-cheese blend, divided
- 1 10 ounce package frozen chopped spinach, thawed and squeezed dry
- 3 ½ cup chunky pasta sauce with mushrooms and green pepper
- 6 no-boil lasagna noodles (4 ounces)
- ½ cup water
- Snipped fresh basil or grated Parmesan cheese (optional)
- Chunky pasta sauce with mushrooms and green pepper (optional)
Directions
In a large nonstick skillet cook ground turkey over medium-high heat until no longer pink, using a wooden spoon to break up turkey as it cooks. Remove from heat. Stir in oregano and crushed red pepper.
In a large bowl combine ricotta cheese, 1 1/2 cups Italian cheese blend, and spinach.
To assemble, spread 1 cup of the pasta sauce in the bottom of a 5-quart oval slow cooker. Top with half of the noodles, breaking and overlapping as necessary to fit. Add half of the turkey mixture, 1 cup of the pasta sauce, and half of the water. Spread half of the cheese mixture over ingredients in cooker. Repeat layers.
Cover and cook on low-heat setting for 3-3/4 hours. Top with the remaining 1/2 cup pasta sauce and 1/2 cup of the Italian cheese blend. Let stand, covered, for 10 minutes before serving.
To serve, cut lasagna into eight portions. If desired, sprinkle each serving with basil and serve with additional pasta sauce.
8. Maple-Kissed Cream of Sweet Potato Soup with Bacon-Cheddar Crostini
Pureed veggies give this beautiful and healthy soup a head start on its smooth texture. Then Greek yogurt makes each spoonful silky smooth and a good source of protein. Finally, a crostini of French bread with mayo, bacon, cheese, and green onion is a stunning (and delicious) topper.
Ingredients
- 3 large sweet potatoes
- 3 cup reduced-sodium chicken broth
- ½ teaspoon pumpkin pie spice
- ⅔ cup plain fat-free Greek yogurt
- 2 tablespoon maple syrup
- ¼ cup finely shredded reduced-fat cheddar cheese (1 ounce)
- 1 ½ tablespoon reduced-fat mayonnaise
- 1 slice bacon, crisp-cooked, drained, and crumbled
- 2 teaspoon finely chopped green onion
- 4 1/2-inch slices baguette-style French bread, toasted
- 1 tablespoon sliced almonds
Directions
Scrub sweet potatoes; pat dry with paper towels. Prick potatoes with a fork. Microwave on 100 percent power (high) for 12 to 14 minutes or until tender, rearranging once. Cool slightly.
Cut potatoes in half and scoop pulp into a blender or food processor. Add 1 cup of the broth. Cover and blend or process until smooth. Transfer pureed mixture to a medium saucepan. Stir in the remaining 2 cups broth and pumpkin pie spice. Cook over medium-low heat for 10 minutes, stirring occasionally. Remove from heat; stir in yogurt and maple syrup.
Meanwhile, preheat broiler. For crostini, in a small bowl combine cheese, mayonnaise, bacon, and green onion. Spread about 2 teaspoons of the mixture on each toasted baguette slice. Sprinkle with almonds. Broil 4 to 5 inches from the heat until mixture is hot and bubbly.
To serve, ladle soup into serving bowls. Top with crostini.