I plan to do a recap of week 1 of the LiveFit trainer, but it will have to wait til after tomorrow as I changed the plan a little. Instead of doing day 4 yesterday, then having three days “off,” I took yesterday off and today, and will do day 4 tomorrow.
However, the Christmas tree is up and it looks great!
My favorite decorations are the lights. They are LED ones and at night cast really cool colors on all the walls. Check it out!
I even let the kitties get into the festive spirit.
I have no way to now transition this to the recipe I plan to share, so there you go. I needed to make use of the leftover turkey I still have and decided to use a recipe of Courtney’s as the basis with a couple tweaks.
Turkey Rice & Vegetable Soup
Adapted from Courtney’s Turkey & Veggie Soup recipe
- 1 chopped red bell pepper
- 1 chopped yellow bell pepper
- 10 diced baby carrots
- 1/2 cup chopped onion
- 1 can diced tomatoes
- a few pinches of celery salt
- a pinch of garlic powder
- 1-2 tbsp extra virgin olive oil
- 1 container low sodium chicken broth (32 oz)
- 2.5 cups water
- 1 envelope Italian dressing mix
- 2 cups chopped cooked turkey (or chicken)
- 1 cup uncooked brown rice
The recipe is essentially cooked the same way she does it.
Add peppers, onion, and carrots to a large pot and add in olive oil and celery salt. Heat over medium and cook in oil for 3-5 min, or until veggies are tender. Stir in broth, water, dressing mix, garlic powder, and tomatoes. Heat to boiling. Add in turkey and rice. Cover and simmer over medium-low heat for 10-12 min, or until rice is fully cooked.
I sprinkled a little bit of pepper on top before eating. The soup is light tasting but very filling. Pairs well with your favorite soup crackers. ;) I’m excited to have some leftovers for lunch tomorrow! I definitely recommend making this soup. The biggest part of the prep is chopping stuff and after that it’s super easy and a great way to use up any leftover poultry in your fridge!