Hello all, had a relaxing, fat filled weekend, but Im going to spare everyone the gory details and just get back on track. I did manage to make a new soup yesterday, this was in between me shoveling in tortilla chips and chili cheese queso dip. Anyway, I got this off Womens Health website and it turned out really good………
Ladle sunshine into dreary winter nights with this mood-lifting mix of lean protein (turkey) and soluble fiber (barley). Eaten together, they ensure that blood-sugar levels stay nice and steady, so you don’t have a manic high followed by a six-story drop. Peppery mustard greens add a touch of spice and provide folate, which helps crank out more serotonin — one of the brain chemicals that drive your joie de vivre.
Turkey, Barley, and Greens Soup
Prep time: 5 minutes Cook time: 20 minutes
1 Tbsp canola oil
1 c onion, chopped
1 c carrot, chopped
8 oz ground turkey breast
11/2 tsp poultry seasoning*
1/2 tsp ground black pepper
3/4 c quick-cooking barley
4 c fat-free reduced-sodium chicken broth
2 c water
2 c (4 oz) mustard greens, coarsely chopped *(i didnt have mustard greens so I used spinach)
1. Heat oil in pot over medium heat. Add onion and carrot. Cover and sauté, stirring occasionally, until vegetables are lightly browned, about 5 minutes.
2. Increase heat to high and add turkey, poultry seasoning, salt to taste, and pepper. Sauté, breaking turkey into small chunks, until meat is no longer pink, about 3 minutes.
3. Add barley. Cook, stirring, for 2 minutes. Add broth and water. Bring to boil.
4. Reduce heat to simmer and add greens. Simmer until barley is cooked, about 10 minutes.
Makes 4 servings. Per serving: 267 calories, 5 g fat (0.5 g saturated), 520 mg sodium, 38 g carbs, 8 g fiber, 20 g protein
*Tip Poultry seasoning is a blend of dried herbs. Dried sage works just as well.