It's Chili, Soup, or Stew Saturday....FIVE SPICE TURKEY NOODLE BOWLS

I usually have a different Prime Time Post for Saturday but with Fall here and Winter next why not feature the Fall and Winter Dish - Chili, Soup, or Stew. Any of these taste good year around but all 3 seem to taste better as the weather cools! So I'll be featuring one of these each Saturday, and there are countless recipes for any of the 3! If any of you would have a recipe for Chili, Soup, or Stew and like to share them just send me a description of the Dish along with the Recipe with Ingredients and Instructions. So let's enjoy the changing of the Seasons and enjoy the foods!

This week's It's Chili, Soup, or Stew Saturday is a recipe for FIVE SPICE TURKEY NOODLE BOWLS. Made using the always fresh and delicious Jennie-O Extra Lean Ground Turkey Breast, which is what I always use when I'm making Turkey Chili. The dish is 290 calories and 24 net carbs per serving. The recipe comes from the Diabetic Gourmet Magazine website which has a huge selection of Diabetic Friendly Recipes. Enjoy and Eat Healthy in 2018!  https://diabeticgourmet.com/

FIVE SPICE TURKEY NOODLE BOWLS

Ingredients

2 teaspoons extra virgin olive oil, divided

1 (16-ounce) package Jennie-O Extra Lean Ground Turkey Breast
2 teaspoons Chinese five spice powder, divided
8 ounces fresh button or shitake mushrooms, thinly sliced
1 teaspoon minced fresh garlic
1 (32-ounce) package reduced-sodium and fat-free chicken broth
2 tablespoons sweet chili sauce
8 ounces whole wheat udon noodles or whole wheat spaghetti
1/2 cup thinly sliced green onions

Directions

1 - In skillet, heat 1 teaspoon oil over medium-high heat. Add turkey and cook as specified on the package. Always cook to well- done, 165F as measured by a meat thermometer.
2 - Add to turkey 1 teaspoon Chinese five spice powder; stir. Remove turkey from pan and set aside.
3 - In same skillet, add remaining oil. Add mushrooms and cook until softened and the liquid has evaporated.
4 - Add garlic and remaining Chinese five spice powder. Cook and stir 1 to 2 minutes or until garlic is softened and spices are fragrant.
5 - Add chicken broth, turkey and sweet chili sauce. Cook over medium heat until warmed through.
6 - Meanwhile, prepare noodles or spaghetti according to package directions.
7 - To serve, place 3/4 cup of noodles into 6 bowls. Ladle 1 cup of soup into each bowl and sprinkle with green onion slices.

Recipe Yield: Makes 6 servings

NUTRITIONAL INFORMATION PER SERVING:

Calories: 290
Fat: 7 grams
Saturated Fat: 1.5 grams
Fiber: 1 grams
Sodium: 390 milligrams
Cholesterol: 70 milligrams
Protein: 35 grams
Carbohydrates: 24 grams
Sugars: 4 grams
https://diabeticgourmet.com/diabetic-recipes/five-spice-turkey-noodle-bowls

Soup Special of the Day!........5 Spice Turkey Noodle Bowls

This week's Soup Special of the Day is - 5 Spice Turkey Noodle Bowls. Made using JENNIE-O® Extra Lean Ground Turkey Breast along with Chinese five spice powder, shitake mushrooms, sweet chili sauce. and whole wheat udon noodles. The recipe is from the Jennie - O Turkey website. Enjoy and Make the SWITCH!  https://www.jennieo.com/


5 Spice Turkey Noodle Bowls
With a peppery broth, lean turkey and sautéed vegetables, this low-fat take on a classic Asian recipe is great comfort food on cool nights. Ready in under 30 minutes.

5 Spice Turkey Noodle Bowls

With a peppery broth, lean turkey and sautéed vegetables, this low-fat take on a classic Asian recipe is great comfort food on cool nights. Ready in under 30 minutes.

 INGREDIENTS

2 teaspoons extra virgin olive oil, divided
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
2 teaspoons Chinese five spice powder, divided
8 ounces fresh button or shitake mushrooms, thinly sliced
1 teaspoon minced fresh garlic
1 (32-ounce) package reduced-sodium and fat-free chicken broth
2 tablespoons sweet chili sauce
8 ounces whole wheat udon noodles or whole wheat spaghetti
½ cup thinly sliced green onions

DIRECTIONS

1) In skillet, heat 1 teaspoon oil over medium-high heat. Add turkey and cook as specified on the package. Always cook to well- done, 165°F as measured by a meat thermometer. Add to turkey 1 teaspoon Chinese five spice powder; stir. Remove turkey from pan and set aside.
2) In same skillet, add remaining oil. Add mushrooms and cook until softened and the liquid has evaporated. Add garlic and remaining Chinese five spice powder. Cook and stir 1 to 2 minutes or until garlic is softened and spices are fragrant. Add chicken broth, turkey and sweet chili sauce. Cook over medium heat until warmed through.
3) Meanwhile, prepare noodles or spaghetti according to package directions. To serve, place ¾ cup of noodles into 6 bowls. Ladle 1 cup of soup into each bowl and sprinkle with green onion slices.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING
Calories290
Protein35g
Carbohydrates24g
Fiber1g
Sugars4g
Fat7g
Cholesterol70mg
Sodium390mg
Saturated Fat1.5g
https://www.jennieo.com/recipes/442-5-spice-turkey-noodle-bowls