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