Soups

1 cup chopped onion
½ cup chopped green bell pepper
½ cup chopped yellow bell pepper
1 clove garlic, minced
1 pound ground turkey
1 (14.5 ounce) can diced tomatoes
2 cups pumpkin puree
2 cups chicken stock
1 ½ Tablespoons chili powder
½ teaspoon ground black pepper
1 dash salt
½ cup shredded cheddar cheese
½ cup sour cream

Brown turkey in large skillet over medium heat.

Add the onion, green bell pepper, yellow bell pepper, and garlic. Cook 5 minutes.

Add tomatoes to onion-meat mixture. Add pumpkin and stock.

Season with chili powder, pepper, and salt.

Reduce heat to low, cover, and simmer 20 minutes.

Serve topped with cheddar cheese and sour cream.

1 PKG. (9 OZ) Refrigerated cheese tortellini
2 cans (10 oz each) condensed tomato soup, undiluted
2 cups vegetable broth
2 cups 2% milk
2 cups half and half cream
½ cup chopped oil-packed sun-dried tomatoes
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. dried basil
½ tsp. salt
½ cup shredded Parmesan cheese

Cook tortellini according to package directions

Meanwhile, in a Dutch oven, combine soup, broth, milk, cream, tomatoes and seasonings.

Heat through, stirring frequently.

Drain tortellini; carefully add to soup.

Stir in cheese.

Sprinkle each serving with additional cheese if desired.

3 cups chicken broth
2 packages cooked winter squash, thawed
1 cup unsweetened applesauce
¼ c orange juice
2 tbsp ground ginger
1 tsp ground nutmeg
½ teaspoon salt
½ cup whipping cream

In a large saucepan, simmer broth and squash.
Add the applesauce, orange juice, ginger, nutmeg and salt.
Bring to a boil. Reduce heat to low.
Stir in cream.
Cook for 30 minutes on low or until soup reaches desired consistency.
Stirring occasionally

12 oz ground turkey breast
1 T chopped onion
1 T olive oil
2, 15 oz cans great northern beans
1, 16oz jar green salsa
1 ¾ c chicken broth
1 ½ tsp cumin

Sauté the turkey with the chopped onion in the olive oil. Drain and rinse.
Return to pan and add the beans, salsa, broth and cumin.
Simmer, uncovered 15 minutes.

1 cup mushrooms, sliced
1 Tbsp canola oil
3 ¼ c chicken broth
¼ c rice wine vinegar
2 Tbsp soy sauce
1 Tbsp sugar
1 Tbsp grated fresh ginger
12 oz peeled raw shrimp
¼ c peas
¼ c shredded carrots
1 Tbsp cornstarch
1 egg

Saute mushrooms in canola oil. Add chicken broth, vinegar, soy sauce, sugar and ginger, simmer 2 minutes. Add shrimp, peas and carrots. Mix cornstarch with 1 Tbsp cold water and add to sauce pan. Beat in one egg, simmer until shrimp is pink and cooked through.

208 calories, 22 grams protein, 7 grams fat, 13 grams carbohydrate

2 c chicken broth
1 pound boneless, skinless chicken breast, cut into 1-inch cubes
1 15 oz can cannellini beans, rinsed and drained
1 medium zucchini, cut into ¾ in pieces
4 plum tomatoes, coarsely chopped
2 Tbsp prepared pesto
2 Tbsp grated Parmesan
Ground black pepper

In a medium saucepan, bring chicken broth to a boil. Add chicken and return to a boil. Add beans, zucchini, and tomatoes, reduce heat to a simmer. Cook 10-15 minutes, or until chicken is cooked through and zucchini is tender.

Divide soup among 4 serving bowls and top each with a heaping teaspoon of pesto, ½ Tbsp Parmesan, and a few grinds of pepper.

Per 2 cup serving: 285 calories, 7 g fat

2 slices cheese
2 slices bread
Butter or margarine
1 can tomato soup
Bottled Ranch salad dressing
toothpicks
Halloween cookie cutters
Plastic spider

Heat soup according to directions, pour into soup bowl

Prepare the grilled cheese sandwich

Using Halloween cookie cutters make shapes in the sandwich and trim as necessary

Using the Ranch dressing, make circles on the soup and pull out using the toothpick to create a web effect. Place spider in the web.


This is a quick Trick or Treat dinner for the little ones!

1 Tbsp butter
2, 15 oz cans pumpkin
2, 14 oz cans chicken broth
1 cup half and half, light cream or milk
¼ cup maple syrup
1 Tbsp grated fresh ginger
Salt and Pepper
Maple syrup or brown sugar (optional)
Pumpkin seeds or Chopped pecans (optional)

In a large saucepan, melt butter over medium heat. Stir in pumpkin, chicken broth, half and half, syrup and ginger. Bring to a boil. Reduce heat and simmer 10 minutes.

Season to taste with salt and pepper.

Ladle the soup into serving bowls.

Garnish with syrup or brown sugar and seeds or nuts if desired.

Meatballs
½ pounds ground turkey
½ cup shredded Italian fontina or mild provolone cheese
1 small garlic clove, crushed or minced fine
1/8 tsp salt
1/8 tsp pepper
1 Tbsp olive oil

1 Tbsp olive oil
1 medium onion, chopped
1 garlic clove, crushed or minced fine
½ pound carrots, peeled and diced
½ pound peeled and diced butternut squash
1 can (48 oz) chicken broth
1 can (15 ½ oz) can canelli beans, drained and rinsed
¼ tsp salt
1/8 tsp black pepper
1 cab (14 ½ oz) Italian style tomatoes
½ pound escarole, trimmed and chopped
1 small zucchini, diced

To make meatballs:
In a medium bowl, combine turkey, cheese, garlic, salt, and pepper; mix until just blended. Shape into about 24 (1-inch) balls. Pan-fry meatballs in 1 Tbsp olive oil, turning until browned; cool.

To make soup:
Heat oil in large 5 qt pot over medium heat. Add onion and garlic. Cook until softened, about 4 minutes. Add carrots and squash, broth, beans, salt, and pepper, and bring to a boil. Reduce heat to low, cover and simmer about 10 minutes or until vegetables are soft. Add cooked meatballs and tomatoes; return to a boil. Reduce heat and simmer 4 minutes. Stir in escarole and zucchini.