ITALIAN TURKEY BURGER SOUP

This has become one of our favorite soup recipes. This Italian Turkey Burger Soup is both healthy and hearty made with lean ground turkey. 

Yum

With wind chills down in the teens this week, dinner calls for soup in the rotation!! 

I tend to use ground turkey in many of, if not most of, my recipes that call for ground beef. While a great filet or juicy hamburger is good occasionally, we try to not fix too much red meat. Even my chili is with ground turkey, the boys don't even notice the difference and my husband loves it, in fact our meatballs are always make with ground turkey.

This soup is easy and so satisfying all year round. Plus the leftovers are spectacular.

What you'll need

Italian Turkey Burger Soup

INGREDIENTS

• 1½ lbs. ground turkey breast
• 1 large onion chopped
• 3 cloves garlic finely minced
• 2 tbsp. olive oil
• ½ tsp salt
• ½ tsp pepper
• 1½ cups carrots sliced
• 11/2 cups celery sliced
• 1 can diced tomatoes (28 oz) not drained
• 3 cups beef broth
• 4 tbsp. tomato paste
• 1 tbsp. fresh basil (or 1 tsp. dry)
• 1 tbsp. fresh oregano (or 1 tsp dry)
• 1 tbsp. fresh thyme (or 1 tsp dry)
• ¼ cup fresh parsley for garnish

INSTRUCTIONS

1. Heat olive oil in large skillet.
2. Add ground turkey, salt, pepper, onion and garlic to skillet and sauté until turkey is browned.
3. Transfer to Dutch oven or pot.
4. In same skillet add carrots and celery and sauté just until slightly, tender not too soft.
5. Transfer to Dutch oven.
6. Add tomatoes to skillet to deglaze 
7. Add beef broth, tomato paste and all the herbs (except parsley) to skillet and bring to a boil.
8. Transfer to Dutch oven, stir to combine all ingredients.
9. Simmer on low heat for 30-minutes.
10. Add parsley last 5-10 minutes of cooking.

Recipe from Art and The Kitchen

Happy Tasty Tuesday!

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CINNAMON CHEESECAKE PUDDING PIE

Remember a few weeks ago, I made and posted about the 

Cinnamon Bun Mini Oreo Cheesecakes?

Well, that creation got my little head spinning about what else to make with the blonde Cinnamon Bun Oreos and thus this Cinnamon Cheesecake Oreo Pudding Pie was born. Get this, my husband even said it was so good that it may replace his Reese Peanut Butter Cake request at his birthday. WOW, major praise.
And Cinnamon is gooood for you!! Cindy Wilson over at Nutri Inspector has a great article on the 23 Health Benefits of Cinnamon

Yum

It is so creamy and tasty. Everyone in the house was in love and that makes me happy especially when they save mama the last sliver...

What you'll need

CINNAMON CHEESECAKE PUDDING PIE

Ingredients

1 package Cinnamon Bun Oreo Cookies

1 stick butter

1 package Vanilla pudding mix

2 1/2 cups skim milk

1 8oz brick cream cheese
1 tsp vanilla
1/8 cup skim milk

1 8oz tub lite cool whip

1/2 cup powdered sugar

Directions

Break apart all the cookies (save out a couple for garnish) and scrape the filling into a medium sized mixing bowl, set aside. Place all the cookies into a large gallon ziplock bag and crush with a meat mallet or hammer. Mix with 1/2 of the stick of melted butter. Press into a pie plate and refrigerate. To the mixing bowl, add cream cheese, 1/8 cup milk and tsp vanilla and mix until smooth. Add the powdered sugar, set aside. In another mixing bowl mix the pudding per mixing directions with 2 1/2 cups milk. To that fold in half of the tub of cool whip. Bring crust back out of fridge. First lightly spread the cheesecake mixture. Next layer on the pudding mixture and finally, spread the rest of the cool whip on top. Garnish as desired with left over cookies. Chill in the refrigerator for at least two hours.

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xoxo