Freezer Friendly Chunky Tortellini Soup

Make a batch of soup, freeze half for an easy go to meal! I hope you’re growing younger (yes, I did say younger, and I am referring to your fit age) with tips on  how to be consistent with healthier eating choices and  daily exercise. For those following with the goal of  reducing your fit age, it’s time to recheck  with the fitness calculator.

File today’s post under, tips to save time in the kitchen along with my post 5 time saving tips for a fitter  you. I wouldn’t ordinarily put a soup that takes 40 minutes to make, in  the quick meal category. But here’s why I’m breaking the rule:  you can freeze half of this soup  so your second meal is done in minutes!   It’s comfort in a bowl, and I love the results of the nutritional profile (per serving) : 240 calories, 4 grams fat, 15 grams protein, 38 grams carbohydrate, 6 grams fiber, 35% daily value Vitamin A, 15 % daily value Calcium, 50% Daily Value Vitamin C, 20% Daily Value  Iron.

Keep up the good work!

Chunky Tortellini Soup

by Diane Boyd

Prep Time: 40 minutes

Cook Time: 15 minutes

Ingredients (serves 4)

  • 1 tablespoons olive oil
  • 2 cups chopped sweet onion
  • 1 minced garlic clove
  • 16 oz slice baby portabella mushrooms
  • 2 tablespoon tomato paste
  • 64 ounces reduced sodium chicken stock
  • 1/4 teaspoon freshly ground black pepper
  • 2 15-ounce can fired-roasted tomatoes
  • 2 cups cannellini bean
  • 6 cups stemmed chopped kale
  • 9 ounce package tortellini
  • Parmesan or Pecorino cheese rind

Instructions

1. Heat oil in Dutch oven over medium-high heat. Add onions, garlic, and mushrooms. Cook 15 minutes or until liquid evaporates , stirring occasionally.

2. Stir in tomato paste, cook one minutes. Add stock , pepper, fire roasted tomatoes and drained cannelloni beans. Bring to. a boil.. Reduce heat , add cheese rind and simmer 5 minutes.

3. Stir in kale. Add tortellini and cheese rind and cook 7 minutes or until tortellini are done.

FREEZING INSTRUCTIONS: Follow instructions through 2. Add kale. Cool soup completely and add tortellini. Freeze flat in a large ziplock freezer bag for up to 2 months.

THAW: Microwave soup in bag at MEDIUM (50% power) for 8 minutes or until pilable.

REHEAT: Pour soup into large Dutch oven ; bring to a simmer over medium heat. Add cheese rind and cook 25 minutes or until tortellini are done.

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White Turkey Chili with Kale

This  hearty bowl of white turkey chili with kale is nutrient rich and only $3 per serving.White Turkey Chili with Kale

Imagine Tom Cruise on the phone with you right now shouting,

Show me the money!

..in an effort to help  keep your spending in check for 2017. Oh, my bad, it’s the Recipe Redux challenging us to create budget friendly entrees for less than $3 per serving.

So let’s get right to the issue at hand,  serving up something economical that’s also nutritious and delicious ! My inspiration comes from the twenty degree weather we experienced the first week of January when this hearty bowl of white turkey chili with kale really hit the spot. I love that for $3 per serving it provides:  under 500 calories, 35 grams of protein, 13 grams of fiber, 20% % daily value for Vitamin A,  35% daily value vitamin C,  15% daily value calcium, 30 % daily value for iron. Talk about getting  a big bang for your buck, no negotiated endorsements necessary. Take that Jerry Maguire!

Please check out the links below to see more budget friendly eats from my colleagues at the Recipe Redux!

White Turkey Chili with Kale

by Diane Boyd

Ingredients (serves 4)

  • 1 tablespoon canola oil
  • 2 cups diced sweet onion
  • 2 teaspoons chili powder
  • 1 tablespoon minced garlic
  • 1 1/2 teaspoon ground cumin
  • 1 teaspoon ground oregano
  • 3 (15.8 ounce) cans Great Northern beans, rinsed and drained
  • 4 cups reduced sodium chicken broth
  • cooking spray
  • 1 pound ground turkey
  • 1/2 teaspoon ground pepper
  • 2 cups chopped kale
  • 1/2 teaspoon ground pepper

Instructions

1. Heat canola oil in a large Dutch oven over medium-high heat. Add onion, sauce 10 minutes or until tender and golden.

2. Add chili powder, garlic, and cumin. Saute for 2 minutes.

3. Add oregano and beans; cook for 30 seconds.

4.Add broth and bring to a simmer. Cook 20 minutes.

5.Remove 2 cups of bean mixture and allow to cool. Place in a food processor and process until smooth. Return pureed mixture to pan.

6. In a saute pan coated with cooking spray, brown ground turkey until no longer pink. Add turkey to bean mixture and stir in black pepper and chopped kale. Stir and continue to heat until kale is wilted. Serve hot.

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