Bacon Turkey Burger Soup

I was on a mission to find a soup that was different.  I came across bacon cheeseburger soup and wanted to modify/healthify it a bit.  So look no further, Bacon Turkey Burger Soup!  This slow cooker soup has a smooth cheesy base and is loaded with all the fixings from turkey, onions, peppers and of course the ever essential bacon and pickles on top!  It was a pleasant surprise that it actually tastes just like a burger.  And when used with vegan cheese and nut milk, it's dairy free!

Ingredients:

1 pound ground turkey 

15 oz diced tomatoes

1/2 cup onion, chopped

1/4 cup celery, chopped

1/2 cup carrot, chopped

1/2 cup green bell pepper, chopped

3 garlic cloves, minced

2-3 cups potatoes, cubed

1/2 tsp chili powder

sea salt

black pepper

4 cups chicken broth

1 cup cheddar cheese, shredded (I use VioLife Cheddar Shreds)

1 cup nut milk of your choice

3 Tbsp gluten-free flour 

bacon (optional topping)

pickles (optional topping)

Directions:

1. To the bowl of the slow cooker add turkey, vegetables, garlic, salt, pepper, chili powder and chicken broth.  Cook on high for 4 hours.

2. After 4 hours, stir in shredded cheese.  In a small bowl, mix the milk and flour until smooth.  Pour into soup, stir to combine.  Cook for an additional 30 minutes covered.

3. Serve with bacon and pickle slices, if desired.

Crockpot Turkey Chili

Servings: 6

Ingredients:
2 16 ounce cans organic red kidney beans, drained
2 14 ounce cans organic diced tomatoes
2 pounds lean ground turkey browned and drained
2 medium onions, coarsely chopped
1 green pepper, coarsely chopped
2 garlic cloves, minced
2-3 Tbsp chili powder
1 tsp black pepper
2 1/2 tsp sea salt

Directions:
Combine all ingredients in slow cooker (crockpot) in order listed. Stir once. Cover. Cook on low 10-12 hours or high 5-6 hours.

Crockpot Mediterranean Chicken Stew

Slow-Cooked Mediterranean Chicken Stew

Servings: 8

Ingredients:
1 Can 28oz No Salt Kitchen Ready Tomatoes
1 (32 oz) Organic Chicken Broth
1/2 Tbsp dried Italian seasoning 1 Tbsp salt
1 tsp black pepper
2 dried bay leaves
1 pkg (1 lb) cherry tomatoes, halved lengthwise
5 cloves of Garlic, thinly sliced
1 can (15.5 oz) Cannellini Beans
1/2 cup celery, chopped
1/2 cup carrots, chopped
1/2 cup onions, chopped
1 pkg (about 1 1/2 lbs) Organic Boneless Skinless Chicken Thighs, cut in 2-inch cubes
1 pkg (10 oz) Organic Kale
Grated Parmigiano Reggiano, for garnish

Directions:
In a 6-8 qt slow cooker add can of tomatoes, chicken broth, Italian seasoning, salt, pepper, bay leaves, cherry tomatoes, garlic, beans, carrots, onions, celery, and chicken. Cover; cook on HIGH 4-5 hours or LOW 8-9 hours. Discard bay leaves. Fold in kale; replace lid. Warm 5 min; stir. Season with salt and pepper. Garnish each serving with grated cheese.