Turkey and Wild Rice Soup

The weather is cooling down...

We've had a n unusually warm winter here in Los Angeles.  I'm not sure that I like that.  Don't get me wrong, it's beautiful outside, it's just that I put away all my spring/summer clothing...

It's just not right that I have to dig out capris and short sleeved T-shirts during the month of January and February.  I want to wear all my cute winter clothing!  The funny thing is that even though the weather is warm people still are wearing their heavy sweaters and scarfs....they look so funny.  These die-hards that have to wear the appropriate seasonal clothing no matter what the temperature!

But as I said the weather is cooling.  I also love soup during the cooler months.  So I whipped up a soup the other night...on a weeknight no less!  It is hearty, creamy, and full of goodness.  My Turkey and Wild Rice Soup is made with ingredients that you might find in your refrigerator and pantry.  That's a good start!  The only item you made need to obtain is the turkey, or you could use chicken breasts instead. What I did to keep it simple is to go to the deli and have them slice me a 1/2" thick slice of oven roasted turkey that I could cube and throw in the soup.  It worked perfectly!   No matter the choice of meat, this soup is delicious and ready in about 1 hour!

Make yourself some homemade soup...it warms the soul!

Here are some step by step pics to get you started.

1.  Start with a chop and drop

2.  Then add your thickening, broth, and seasonings

 3.  Add the rice, turkey, and some milk...yum!

Here you go...a nice steaming bowl of soup...I love wild rice in a soup!

Turkey and Wild Rice Soup

7 servings

2 t butter

1 c finely diced carrot

1 c finely diced onion

½ c finely diced celery

1 c sliced mushrooms

1 garlic clove, minced

2 T flour

3 14.5 oz cans reduced sodium chicken broth

¼ t thyme

1 bay leaf

2 c roasted turkey breast, chopped or deli turkey, cubed

1 c uncooked wild and long grain rice

½ c evaporated 2% milk

Salt & pepper

Melt butter in a large soup pot over medium high heat.  Add carrots, onion, celery, and mushrooms.  Cook until beginning to brown, about 8 minutes, stirring occasionally.  Add garlic and stir, cooking for another minute.

Add flour, stir constantly, cooking for 1 minute.  Add chicken broth and scrape the brown bits on the bottom of the pan.

Add thyme, bay leaf, turkey, and rice.  Bring to a boil.

Reduce the heat to a simmer and cook for 25 minutes.  Add evaporated milk, stir, and bring to another boil for 1 minute.  Add salt and pepper to taste.  Remove bay leaf.  Serve.

Turkey and Guacamole Wraps

So the other day I bought some Zumba DVDs.  Have you all heard of Zumba??
It's the newest craze in exercise classes in LA.  It's like a Latin dance class that gives you a super aerobic workout!

So my DVDs came the other day and I was so excited to start my new attempt at exercise that actually is fun to do...you know the kind you want to stick with?  I have such hopes for Zumba...that it will be the ONE! 

You see, exercise tapes have come and gone around here...but please oh please this has got to be fun!  Everyone says it is...

So I popped it in my player and started up that Latin beat and learned several dance moves!  I was actually laughing trying to keep up with the fast moves...but at the same time I was having fun! Hooray!  

I think Zumba is going to be my ticket to aerobic heaven...or at least I tell my self it's heaven!  So out of breath and tired from my workout I find that I need to eat something light for dinner.  Plus I don't feel I have enough energy to cook...hehe!

So I dug some deli turkey out of the frig with a few extras and made myself this Turkey and Guacamole Wrap.  Wow, was this easy to put together and packed a spicy kick from the spicy guacamole that I used!  Simple, healthy, and it sure beats a plain 'ole sandwich.  It was the perfect meal after my tiring workout.  I think it may be a go-to quickie meal with my new routine.  Zumba!!  and a wrap!

Turkey and Guacamole Wraps

Serves 4

2 c baby spring mix lettuce

2 small tomatoes, seeded and diced

2 T low calorie Italian dressing

6 T. spicy guacamole

4 6 -8 inch flour tortillas

12 oz sliced turkey, deli or roasted

In a medium bowl toss lettuce and tomato with dressing.

On each of the 4 tortillas, spread 1 ½ tablespoons of guacamole over surface.  Add about 2-3 slices of deli sliced turkey, or about 3 oz of roasted turkey.  Add ¼ of the lettuce and tomato mixture.

To wrap:  Fold in the left and right side of the tortilla until the edges are about 1 inch apart.  Roll from the top down.  Cut in half and serve.

Pear Salad

I love this salad.  

It's a winter salad for me since I get to use fresh pears.  I soooo miss summer fruit, so I try and sneak all the winter fruit in my diet that I can.  Pears, apples, and oranges hit the spot.  


This is a healthy salad with some complex flavors.  The lightness of the pears compliment the bite of the herbed goat cheese.  The citrus touch with the salad dressing is refreshing.  I must say that this mix of dressing, orange juice and plain old bottled low calorie Italian dressing is the bomb!  I usually make a little more and keep the extra in frig to use all week long.  It's that good!  Trust me...


Why not treat yourself to a healthy salad this week.  Try this and let me know what you think!


Happy winter (with dreams of summer fruit!).

Pear Salad

Serves 4

½ c low calorie Italian dressing

½ c orange juice

6 cups mixed baby greens

¼ c sliced almonds, toasted

2 oz herb and garlic goat cheese, crumbled

2 medium Bartlett pears, diced

In a small bowl whisk together the Italian dressing and the orange juice. 

In a large salad bowl or platter add mixed baby greens, sliced almonds, goat cheese, and diced pears.  Toss together.

Whisk dressing one more time and drizzle over salad, tossing to coat.

adapted from Healthy Calendar Cooking