Italian Beef Soup

Servings: 6
Preparation Time: 30 minutes

Ingredients:

• 1/2 pound ground beef, bison or turkey
• 2 tablespoons coconut oil
• 1 cup carrots, diced
• 1 cup cabbage, diced
• 1 cup kale, chopped
• 1/2 cup celery, chopped
• 1/4 cup onion, diced
• 1/2 cup Brussels sprouts, chopped
• 2 teaspoons fresh parsley
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon basil
• 2–3 cups beef or bison stock

Directions:

In a large stock pot, add coconut oil and ground beef. Brown beef over medium heat.

Add in vegetables and spices and sauté for about 10 minutes. Add in stock and let simmer for about 20 minutes to soften vegetables.

Ladle into bowls and serve.

Slow Cooker Option:

Combine all ingredients in a slow cooker. Cook on high for about 4 hours or low for 7–8 hours.

Freezing Soup:

Prepare and cool soup. Divide soup into freezer safe containers. It freezes for up to 2 months. To eat: remove from freezer and reheat in saucepan.

Courtney from Weir, KS, won $50 for this recipe and photo! Submit your recipes here!

Apple-Pecan, Turkey Salad

Servings: 2

Ingredients:

• 6 ounces sliced turkey breast (cooked), cut into bite-size strips
• 1/2 cup chopped Granny Smith or pippin apple
• 1/2 cup chopped celery
• 10 toasted pecans, chopped
• 3–4 cups mixed salad greens of choice
• 1/4–1/3 cup creamy vinaigrette

Directions:

Place all ingredients except the salad dressing a medium salad bowl.
Spoon the dressing over the salad a little at a time, while tossing.

Favorite Thai, Coconut Curry

Ingredients:

• 2 pounds ground meat (I use lamb and beef or lamb and turkey.)
• 1 medium-sized onion, chopped
• 28 ounces coconut milk
• 1–4 teaspoons Thai red curry paste, or to taste (For kids, I use 1/2–1 teaspoon.)
• 1/2 cup vegetable stock
• 1/4 cup fish sauce
• 1 tablespoon honey
• 1 tablespoon molasses
• 1 (11-ounce) package frozen sugar snap peas
• 1 (8-ounce) can sliced bamboo shoots, rinsed and drained
• 1 (8-ounce) can sliced water chestnuts, drained
• 1 (15-ounce) can Chinese mushrooms, drained
• cilantro
• 1/4 cup shredded, unsweetened, dried coconut

Directions:

Brown meat and onion together, and drain and set aside.

In a wok or large fry pan, bring to boil 4 ounces coconut milk, curry paste, vegetable stock, fish sauce, honey, and molasses. Simmer for 15 minutes. Add remaining ingredients, including remaining coconut milk. Simmer for 15 minutes more. Stir in browned meat and onions.

Garnish with cilantro and shredded coconut and serve with rice. I really like this with sushi rice, rinsed well, and steamed.

Recipe submitted by Peggy, Jupiter, FL.

stock photo

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