1 lb. lean ground turkey
1/2 cup toasted wheat germ
1 small onion, finely chopped
1 egg white
1/4 cup water
1 1/2 tsp. Italian seasoning
1/2 tsp. salt
1/4 tsp black pepper
cooking spray
3 cans (14.5 oz. each) low sodium chicken broth
1 can ( 14.5 oz.) Italian style diced tomatoes
1/2 cup small soup pasta (such as bowties or ditalini), uncooked
10 oz. coarsely chopped fresh spinach leaves
1/4 cup grated Parmesan cheese
Heat oven to 425 degrees F. Spray shallow baking pan with cooking spray. Combine the ground turkey, wheat germ, onion, egg white, water, Italian seasoning, salt and pepper in a large mixing bowl. Shape into small meatballs (about 1 1/4 inch). Place in the baking pan and bake for 10 minutes. Combine the broth and tomatoes in a stockpot. Cover and bring to a boil. Stir in the pasta. Cover and simmer 5 minutes. Add the meatballs and simmer, uncovered for another 5 minutes, or until pasta is tender. Stir in the spinach. Remove from heat and let stand 2 to 3 minutes before serving. Serve sprinkled with grated Parmesan cheese. This recipe makes 6 servings, 4 points per serving.
1 Tbs. olive oil
1 onion, coarsly chopped
2 carrots, sliced
3 celery stalks, sliced or chopped
1 tsp. dried oregano
1 tsp. dried thyme leaves
1 bay leaf
1/2 tsp. pepper
1/2 tsp. salt
6 oz. uncooked fine egg noodles
3 cans (14.5 oz. each) no-fat chicken broth
5 cups water
1 rotisserie chicken, about 2 lbs., skin and bones removed and cut into strips
1 10 oz. package frozen spinach (thawed)
1 medium zucchini, cut in half diagonally and sliced (1/4" slices)
cooking spray
Spray a medium stock pot with cooking spray. Add the olive oil and heat over medium-high heat. Add the onion, carrots, celery, oregano, thyme, bay leaf, pepper and salt; cook, stirring, until onion is softened, about 3-4 minutes. Add the noodles, broth and water. Bring to a boil, reduce heat, and simmer, stirring occasionally, about 15 minutes. Stir in the chicken, spinach and zucchini and cook until heated through, about another 5 minutes. Remove bay leaf before serving. Recipe makes about 14 cups of soup. A serving of 1 cup is 2 points.