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Shell Marr

Reged: 08/04/03
Posts: 14959
Loc: Seattle, WA USA
      03/17/05 08:49 AM

Here is last nights dinner... I've just started keeping paper & a pen in the kitchen and writing down what I'm making so I can share... this might be like some of the other soups I've made and posted...but just enough of a change that it makes a difference in the final taste. Enjoy!


2-14.5oz can fat free reduced sodium chicken broth
1-15oz can Veg-All mixed vegetables – corn, peas, beans, potatoes, celery, carrots, and lima beans in a light onion broth . (with broth) *or any combo safe for you
1-14.5oz can diced peeled tomatoes (with juice)
1-6oz can tomato paste
1 cup DRY Rotelle pasta (twisty shaped)
1 teaspoon worcestershire sauce
2 teaspoons red cooking wine
1 turkey tenderloin breast, cooked and diced
1-1/2 teaspoons chipotle chili powder (this is what makes it smoky)
1 teaspoon Italian seasoning
½ teaspoon garlic salt
salt to taste

Combined all ingredients in a large stockpot, bring to a boil, reduce heat to low, simmer uncovered for 30 mins (or until pasta is cooked) salt to taste.

Makes 2 BIG bowls (as a full meal) approx 521 calories per serving OR
Makes 4 small bowls (serve with bread) approx 260.37 calories per serving for soup only.


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* SMOKY TURKEY NOODLE & VEGGIE SOUP Shell Marr 03/17/05 08:49 AM

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