My run was reasonable, but only 3.5 miles as I had to get back home to pick up Ivan. I got in a Gilad workout in the afternoon. My eating habits were under control, and I only had one errant slice of tart. This was such a vast improvement over my past few days that I can hardly complain. For dinner I made and exceptionally healthy soup, that tasted much like Bread and Company's fabulous Creamy Turkey Sage soup. I have a feeling that Bread and Company uses heavy cream in their soup, and I used Greek yogurt for which I would like a pat on the back. Recipe as follows:
Cream of Turkey & Wild Rice Soup
This is a healthier twist on a classic creamy turkey and wild rice soup that hails from Minnesota. Serve with a crisp romaine salad and whole-grain bread.
Active time: 35 minutes | Total: 35 minutes
1 tablespoon extra-virgin olive oil
2 cups sliced mushrooms (about 4 ounces)
2 cups chopped baby spinach
3/4 cup chopped carrots
1/4 cup chopped shallots
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
4 cups reduced-sodium chicken broth
1 cup or more cooked brown rice
3 cups shredded cooked turkey or chicken
1/2 cup Greek Yogurt
2 tablespoons chopped fresh parsley
1. Heat oil in a large saucepan over medium heat. Add mushrooms, carrots and shallots and cook, stirring, until softened, about 5 minutes. Add flour, salt and pepper and cook, stirring, for 2 minutes more.
2. Add broth and bring to a boil, scraping up any browned bits. Add rice and reduce heat to a simmer. Cover and cook until the rice is tender, 5 to 7 minutes. Stir in turkey (or chicken), Greek yogurt , spinach and parsley and cook until heated through, about 2 minutes more.
Makes 4 servings, about 1 3/4 cups each.
Per serving: 354 calories; 9 g fat (3 g sat, 4 g mono); 87 mg cholesterol; 27 g carbohydrate; 36 g protein; 3 g fiber; 378 mg sodium; 577 mg potassium.
Nutrition bonus: Vitamin A (90% daily value), Zinc (20% dv), Iron (15% dv).
Active time: 35 minutes | Total: 35 minutes
1 tablespoon extra-virgin olive oil
2 cups sliced mushrooms (about 4 ounces)
2 cups chopped baby spinach
3/4 cup chopped carrots
1/4 cup chopped shallots
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
4 cups reduced-sodium chicken broth
1 cup or more cooked brown rice
3 cups shredded cooked turkey or chicken
1/2 cup Greek Yogurt
2 tablespoons chopped fresh parsley
1. Heat oil in a large saucepan over medium heat. Add mushrooms, carrots and shallots and cook, stirring, until softened, about 5 minutes. Add flour, salt and pepper and cook, stirring, for 2 minutes more.
2. Add broth and bring to a boil, scraping up any browned bits. Add rice and reduce heat to a simmer. Cover and cook until the rice is tender, 5 to 7 minutes. Stir in turkey (or chicken), Greek yogurt , spinach and parsley and cook until heated through, about 2 minutes more.
Makes 4 servings, about 1 3/4 cups each.
Per serving: 354 calories; 9 g fat (3 g sat, 4 g mono); 87 mg cholesterol; 27 g carbohydrate; 36 g protein; 3 g fiber; 378 mg sodium; 577 mg potassium.
Nutrition bonus: Vitamin A (90% daily value), Zinc (20% dv), Iron (15% dv).
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