We hope you savored some time with family and friends this Thanksgiving, reflecting upon all of the blessings in your life. After a Thanksgiving feast of turkey and lots of sides, the leftover turkey can be used in many ways. With the cooler temperatures upon us, this week I have selected some hearty soups to warm you inside and out!
Challenge of the Week: As you give thanks for your health this week, reflect upon your current habits and identify one that you can improve on to give yourself better short term and long term health such as…do you need more regular exercise? do you need to eat more vegetables and fruits for vitamins and minerals? do you need to drink more water? now commit to act on it during the next month and begin new healthy habits for life!
Slow Cooker Turkey Stew
- 1 stalk celery, diced
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 cup sweet potato, peeled and cut into 1” cubes
- 2 carrots, peeled and sliced
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper, more or less to taste
- 1/2 teaspoon crushed red pepper flakes
- 1 cup frozen peas
- 2 cups chicken broth (fat free, low sodium)
- 1 (14.5 oz.) can fire roasted tomatoes
- Kosher or sea salt to taste
- 1 – 2 pounds leftover turkey or chicken pieces, chunks or shredded turkey will work
1.Put all the above ingredients except turkey to the slow cooker, stir to combine.
- Cover and cook on low 8 hours or until carrots are tender. Add leftover turkey, the last 30 minutes of cooking time and cook until heated through.
Kay Simms, M.S., CSCS, HFI
Professional Trainer/Partner/Fitness Expert