Here’s a good way to use up some of that leftover holiday turkey!

　　

Ingredients

Serves 6; 1 1/2 cups per serving

　　Cooking spray

　　1 teaspoon canola or corn oil

　　1 medium onion, chopped

　　1/2 medium rib of celery, diced

　　6 cups Chicken Broth (page 50) or commercial fat-free, low-sodium chicken broth

　　1 cup canned no-salt-added diced tomatoes, drained

　　1 cup chopped cooked turkey breast, cooked without salt, all visible fat and skin discarded

　　1/2 cup frozen green peas

　　1/2 cup frozen whole-kernel corn

　　1/2 teaspoon pepper

　　1/4 teaspoon red hot-pepper sauce

　　

Step 1

Lightly spray a stockpot with cooking spray. Put the oil in the pot, swirling to coat the bottom. Cook the onion and celery over medium-high heat for 3 minutes, or until the onion is soft, stirring frequently.

　　

Step 2

Stir in the remaining ingredients. Increase the heat to high and bring to a simmer. Reduce the heat and simmer, covered, for 20 minutes.

　　

Nutrition Information

Step 3

(Per serving)

　　

Step 4

Calories: 84

　　

Step 5

Total fat: 1.5g

　　

Step 6

Saturated: 0.0g

　　

Step 7

Trans: 0.0g

　　

Step 8

Polyunsaturated: 0.5g

　　

Step 9

Monounsaturated: 0.5g

　　

Step 10

Cholesterol: 20mg

　　

Step 11

Sodium: 59mg

　　

Step 12

Carbohydrates: 8g

　　

Step 13

Fiber: 2g

　　

Step 14

Sugars: 3g

　　

Step 15

Protein: 11g

　　

Step 16

Calcium: 32mg

　　

Step 17

Potassium: 340mg

　　

Dietary Exchanges

Step 18

1/2 starch

　　

Step 19

1 very lean meat

　　American Heart Association Low-Salt Cookbook, 4th Edition