Day 3

Well I am nursing some seriously wicked injuries to my shins and ankles from skiing...I guess the stress fracture isn't totally cured.  One thing I am thankful for is my gym pass and that my gym has a pool! Master swim here I come tonight. One thing that I like is that it is a one hour class, so nice and I love the structure.


Eating healthy is an important part of our everyday diet. I made a soup that is healthy AND hearty.


Creamy Turkey Wild Rice Soup

2 teaspoons Earth Balance sticks

1 cup chopped carrot  

1 cup chopped onion

1 cup chopped cremini mushrooms

1/4 cup of chopped shallots

1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary and thyme.

1/4 teaspoon black pepper

4 garlic cloves, minced

2 (16-ounce) cans fat-free, less-sodium chicken broth

1 1/2 cups chopped smoked turkey breast (1/2 pound)

1 cup uncooked wild rice

1/3 cup all-purpose flour

2 3/4 cups 2% reduced-fat milk

3 tablespoons Madiera

Salt and Pepper to taste

Pinch of ground cayenne.  

1. Melt the butter in a Dutch oven over medium-high heat. Add carrot and next 5 ingredients (carrot through garlic). Sauté 8 minutes or until browned. Stir in broth, scraping pan to loosen browned bits. Stir in turkey and rice; bring to a boil. Cover, reduce heat, and simmer 1 hour and 15 minutes or until rice is tender.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and milk in a small bowl, stirring with a whisk. Add to pan. Cook over medium heat until thick (about 8 minutes), stirring frequently. Stir in Madiera and salt.

I would double this recipe in the future so I can have more leftovers to freeze!

I got this recipe from Cooking Light (favorite magazine) and modified it a bit. Just click on this link...Cooking Light.