Turkey Noodle Soup

This was the first year I used my leftover turkey for something other than sandwiches, and it was perfect for a chilly day.  You can substitute a rotisserie chicken if you are all out of leftovers.  It is a light recipe at only 280 calories per serving and 7.2 grams of fat.  Much needed a couple days after Thanksgiving!  Enjoy!

Ingredients

Cooking spray

1 cup (1/4" thick) slices carrot

3/4 cup chopped onion

4 garlic cloves, minced

1 cup (1/4" thick) slices celery

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

6 cups fat free, less-sodium chicken broth

2 cups uncooked egg noodles (I added more)

1 tablespoon low-sodium soy sauce

1 bay leaf

2 cups shredded turkey

Coarsely ground black pepper (optional)

Directions

Heat a large saucepan (I used my Dutch oven) over medium-high heat.  Coat pan with cooking spray.  Add carrot, onion, and garlic; saute 5 minutes or until onion is lightly browned.  Add celery, salt, and 1/4 teaspoon pepper; saute 3 minutes.  Add broth and next 3 ingredients (through bay leaf); bring to a boil.  Reduce heat, and simmer 5 minutes.  Add shredded turkey; cook 3 minutes.  Discard bay leaf.  Sprinkle with coarsely ground black pepper, if desired.

Makes 4 servings.  

Slow Cooker Oatmeal

My new fall/winter plan is to make my oatmeal for the week every Sunday night to have for the rest of the week.  I had never cooked it this way before, but it is definitely the way to go.  I used old fashioned oats and it cooked really thick, which is the way I like mine.  If you want it creamier, you can also add some additional milk to it in the morning.  I also sprinkled mine with brown sugar.  Enjoy!

Slow Cooker Oatmeal

Ingredients

1 2/3 cup oats (steel cut or old-fashioned rolled, not instant)

2 cups water

2 cups skim milk

pinch of salt

*I also added a little bit of cinnamon

Directions

Combine oats, water, milk, salt, and cinnamon in slow cooker, and stir.  Cover and cook for 8 hours on low heat.

Tangy Slow Cooker Pork Roast

This pork roast turned out very flavorful, and perfect for a day when you don't feel like spending a lot of time getting dinner ready.  I actually forgot to take a picture of the roast when it was finished because we were all so hungry, but you need to try this recipe!  Enjoy!

Ingredients
1 large onion, sliced
2.5 lb boneless pork roast (I used a 3 lb)
1 cup hot water
1/4 cup white sugar
3 tablespoons red wine vinegar (I used balsamic)
2 tablespoons soy sauce
1 tablespoon ketchup
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 dash hot pepper sauce, or to taste

Directions
Arrange onion slices evenly over the bottom of the slow cooker, and then place the roast on top of the onions.  In a bowl, mix together water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce.  Pour over roast.  I also added baby carrots and diced red potatoes.  Cover, and cook on low for 6-8 hours, or on high for 3-4 hours.

Roasted Tomato Basil Soup

Now that the cold weather has set in, there is nothing better than a good tomato soup recipe.  This is one of my favorites, and I am pretty sure I ate most of it.  It was great for leftovers with grilled cheese sandwiches!  I made this in my Dutch oven on the stove, but you could also use a slow cooker.  Enjoy!

Roasted Tomato Basil Soup

Ingredients

2 (28 ounce) cans whole tomatoes

1 medium onion, finely chopped

2 tablespoons brown sugar

6 ounces tomato paste

2 cups chicken broth (or vegetable if you prefer)

5 garlic cloves, pressed

1/4 teaspoon allspice

1/4 cup fresh basil, shredded (about 10 large leaves)

5 ounces evaporated milk

salt and pepper to taste

Directions

Preheat oven to 450 degrees.  Drain and reserve juices from tomatoes (there should be about 3 cups of juice).  Line a baking sheet with aluminum foil and spray with cooking spray.  Place tomatoes in a single layer on foil.  Sprinkle with brown sugar and chopped onion.  Bake for 30-40 minutes until slightly brown and tomatoes appear dry.  Dice tomatoes, careful of the hot juice!  In a crock pot or large pot, combine roasted tomato mixture, reserved juice, tomato paste, chicken broth, garlic, and allspice.  If using a pot, simmer for 4-6 hours over low heat.  In a crock pot, cook for 8 hours on low.  Add basil, evaporated milk, salt, and pepper.  Turn heat on crock pot up to high, or continue to simmer in pot for additional 30 minutes.