4 servings (1 1/2 cups each)
Ingredients:
4 oz uncooked onion, chopped
4 oz uncooked carrots, chopped
4 oz uncooked celery, chopped
6 oz uncooked delicata squash, chopped
8 oz uncooked ground turkey breast
2 oz real bacon bits
1 tsp minced garlic
2 tbsp worcestershire sauce
1 tbsp hot sauce
1 tbsp mustard
1 tbsp sugar free ketchup
1 tbsp dill pickle juice
1 tsp garlic powder
1 tsp onion powder
2 cups vegetable broth
8 oz crushed tomatoes
1 cup unsweetened almond milk
4 oz light shredded cheese
Directions:
To a large sprayed sauce pot, over medium high heat, add the onions, carrots and celery. Stir and cook until veggies are soft, about 5 minutes.
Add the turkey breast and bacon bits. Stir and cook until the turkey breast is no longer pink, about 5 minutes.
Add the minced garlic, stir and cook for an additional minute. Add the rest of the ingredients, stir.
Bring to a boil and reduce to a simmer. Cook until the veggies are cooked through and the cheese is melted, about 30 minutes. Serve hot.
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