Page 89 - Senior Link Magazine Winter 2023 - Online Magazine
P. 89

Thanks to United Marketstreets' Lifestyle Desk for their contribution
                                                             to Senior Link’s recipe section.
             RECIPE                   This leftover turkey soup is a nod to the classic chicken noodle but with more protein from the

                                      bone broth. It freezes well and makes a great option when you reach a point in the holidays when
             TURKEY SOUP              cooking doesn’t sound fun. Leftovers for the win!
             LEFTOVERS                              WHAT YOU NEED

                                                    • 1 Tbsp. olive oil  • ½ tsp. thyme      • 4 stalks celery
                                                    • 1 lb. shredded     • ½ tsp. red pepper   • ½ medium onion
                                                      turkey               flakes            • ¼ c. parsley
                                                    • 6 c. unsalted chicken   • 1 tsp. garlic powder
                                                      bone broth         • 2 bay leaves      • salt and pepper to
                                                                                               taste
                                                    • 4 oz. egg noodles  • 1 - 16oz bag carrot
                                                    • ¼ tsp. dried sage    sticks
           HOW IT’S MADE                                                                                SERVES 4
            1.  Dice onion.                                   4.  Saute for 5-10 minutes.
            2.  In a large stock pot over medium heat, add olive oil, onion,  5.  Add turkey and bone broth and bring to a simmer.
               sage, thyme, red pepper flakes, garlic powder, and bay
               leaves.                                        6.  Add egg noodles; then cover and simmer for 5-10 minutes.
            3.  Dice celery and carrots and add to the pot.   7.  Mince parsley and stir in most, leaving a little for garnish.


             RECIPE                     Did you know that the skins for both butternut and acorn squash are edible?! Not only does that

                                        mean more nutrition for your belly, but less time prepping in the kitchen!
            ROASTED
            BUTTERNUT &                          WHAT YOU NEED
            ACORN SQUASH                         • 1 butternut squash  • 1 Tbsp. olive oil   • salt and pepper to
                                                                                               taste
                                                 • 1 acorn squash
                                                                       • 1 tsp. cinnamon
                                                 HOW IT’S MADE                                          SERVES 6
                                                 1.  Preheat oven to 400 degrees.  4.  Cut slices into ½ to 1-inch pieces.
                                                 2.  Cut squash in half lengthwise and   5.  Place on a pan and combine with
                                                   scoop out seeds.                  oil, cinnamon, salt, and pepper.
                                                 3.  Slice in half coins.          6.  Roast for 30 minutes.


             RECIPE                   Nothing says winter like a warm bowl of soup. This higher protein soup is perfect for long winter days.


            CHICKEN                              WHAT YOU NEED
            TORTILLA SOUP                        • 4 cups no-salt-added   • 1 can low-sodium   • 1 tsp. cumin
                                                  bone broth            pinto beans         • 1 tsp. chili powder
                                                 • 1 can Signature    • 1 c. Signature Kitchen   • ½ tsp. pepper
                                                  Kitchen fire-roasted   frozen onions
                                                  tomatoes            • 1 c. Signature Kitchen   • Tortilla chips of choice
                                                 • 1 lb. shredded       frozen carrots      • Optional toppings:
                                                  rotisserie chicken  • 2 large zucchini      cilantro, shredded
                                                 • 1 can low-sodium   • 2 Tbsp. minced garlic  cheddar cheese, Greek
                                                                                              yogurt, avocado, lime
                                                  black beans
           HOW IT’S MADE                                                                                SERVES 8
            1.  Drain and rinse beans.        4.  Add in bone broth, onions, carrots,   7.  Add in for the last 30 minutes
            2.  Add to the crockpot             garlic, cumin, chili powder, pepper  8.  Garnish with tortilla chips
            3.  Roughly chop rotisserie chicken to   5.  Cook on low for 8 hours
               your desired bite-size and add to   6.  Chop zucchini in coins and then in
               crockpot                         half

                                          This page is generously sponsored
                                                by United Marketstreet                       Lubbock Senior Link   89
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