Slow Cooker Turkey and Kale Soup
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  1. Slow Cooker Turkey and Kale Soup

    A warm bowl of soup like this is a fantastic way to eat a low calorie, high protein dinner.

    There’s bone broth that’s rich in soothing, immune system supporting minerals and there’s also fresh kale with magical healing properties. Next we have tender meat for usable protein and quinoa with wholesome complex carbs. And it’s finished off with fresh lemon juice for a shot of vitamin C.

    Paired with a green salad, this meal is light, full of fiber and will help you towards your best body yet!

    What you need
    Serves 16

    • 2 tablespoons olive oil
    • 3 pounds bone-in breast, turkey or chicken, skin removed
    • 1 tablespoon garlic, chopped
    • One yellow onion, chopped
    • 3 celery stalks, chopped
    • 2 parsnips, chopped
    • 3 carrots, chopped
    • 1 tablespoon fresh thyme
    • One teaspoon sea salt
    • ½ teaspoon black pepper
    • 8 cups bone broth
    • 1 cup uncooked quinoa
    • 3 cups lacinato kale, chopped
    • 2 lemons, juiced
    • ¼ cup fresh parsley, chopped

    Instructions

    1. Place 1 tablespoon of the olive oil in a large nonstick skillet over medium-high heat. Add turkey breast; cook until well browned on all sides, about 3 minutes per side. Transfer to slow cooker.
    2. Add the remaining olive oil to the skillet and return to high heat. Add the garlic, onion, celery, parsnips, carrots, thyme, salt, and pepper. Next, cook, stirring occasionally until golden, about 8 minutes.
    3. Transfer the cooked veggies to the slow cooker and stir in the broth. Cover and cook on low for 4 hours.
    4. Transfer the turkey breast from the slow cooker to a plate, remove the meat from the bones and shred. Return the meat to the slow cooker and stir in the quinoa and kale. Cover and cook on low for an hour, until the quinoa is tender.
    5. Generously season with salt and pepper to taste. Stir in lemon juice and garnish with fresh parsley. Enjoy!

    Nutrition

    One serving equals 305 calories, 6g fat, 18g carbohydrate, 952mg sodium, 4g fiber, and 47g protein.

  2. Sweet Garlic Slow Cooker Chicken

    Slow cooker meals are a fantastic method for enjoying lean, homemade dinners without the hassle and time commitment that many recipes entail. By simply throwing the ingredients below into your slow cooker in the morning before you leave for work, you’ll have a hot, delicious meal ready for you when you return home!

    The combination of soy sauce, ketchup, garlic, and dried basil lend phenomenal flavor to tender chicken thigh in this too-easy-to-believe chicken dinner recipe. Serve with a salad made with dark greens and over a bed of cauliflower rice. Enjoy!

    What you need

    Serves 8

    • 3 lbs boneless, skinless chicken thighs
    • sea salt
    • black pepper
    • ½ cup low sodium soy sauce
    • ½ cup ketchup
    • ¼ cup honey
    • 1 Tablespoon garlic, minced
    • 1 teaspoon dried basil
    • *optional sesame seeds for garnish

    Instructions

    1. Generously salt and pepper the chicken thighs. Place in the bottom of a slow cooker.

    2. Combine the soy sauce, ketchup, honey, garlic, and dried basil. Pour over the chicken. Cover and cook on low for 6 hours. Garnish with sesame seeds. Enjoy!

    Nutrition

    One serving equals 371 calories, 12g fat, 314mg sodium, 11g carbohydrate, 3g fiber, and 50g protein

  3. Slow Cooker Moroccan Chicken

    ChickenMoroccan cuisine contains an exquisite combination of savory and sweet spices to create unique flavors. The result is often quite memorable, as in the case of this Slow Cooker Moroccan Chicken. You’ll notice cinnamon in the ingredient list, not a typical spice to be included in a chicken dish, however the combination works beautifully.

    Vibrant fresh veggies like butternut squash, tomatoes and onions create a nutritious base on which to serve this tender, spiced chicken. Meals like this are the building blocks for creating a lean, fit body.

    Courtesy of RealHealthyRecipes.com

    What You Need

    Serves 8

    • 1 butternut squash, peeled, seeded and cubed
    • 2 medium tomatoes, seeded and cubed
    • 1 yellow onion, chopped
    • 2 teaspoons garlic, minced
    • 1 cup chicken broth
    • 2 teaspoons ground coriander
    • ½ teaspoon sea salt
    • 2 teaspoons ground cumin
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon ground black pepper
    • 3 lbs bone-in, skinless chicken thighs
    • ½ cup pimento stuffed green olives, chopped
    • 1 Tablespoon fresh chives, minced

    Instructions

    1. In a slow cooker, combine the squash, tomatoes, onion, garlic, and broth. Season generously with salt and pepper.

    2. In a small bowl, combine the coriander, cumin, cinnamon, salt, and ground black pepper. Rub spice mixture all over chicken thighs; place chicken on top of vegetable mixture in the slow cooker. Cover and cook on high for 4 hours.

    3. Once cooked, remove the bones and shred the meat. Transfer the veggies with a slotted spoon to a serving platter and top with the shredded meat, chopped olives and minced chives. Enjoy!

    Nutrition

    One serving equals: 268 calories, 10g fat, 9g carbohydrate, 3g sugar, 560mg sodium, 2g fiber, and 35g protein.

  4. Slow Cooker Chicken Tacos

    Slow cooker recipes like this one are fantastic for two reasons. First, it’s a nearly effortless meal. Throw everything into the slow cooker in the morning, and then come home to a hot meal in the evening. Isn’t that pretty much like having a personal chef?Second, there’s a lot of flexibility in the ingredients you can use in a recipe like this. Don’t have butternut squash? Use pretty much any other type of winter squash or even sweet potato. Don’t have chicken thighs? Sub in beef or pork. No onions but have a bunch of bell peppers? Chop ’em up and throw ’em in!

    Planning ahead by making dinner in the slow cooker is a fantastic way to stay on track with your healthy eating plan.

    Courtesy of RealHealthyRecipes.com

    What you need

    Serves 8

    • 2 lbs boneless, skinless chicken thighs
    • 3 bell peppers (any color), thinly sliced
    • 1 yellow onion, thinly sliced
    • 1 (4oz) can green chiles, chopped (I use mild!)
    • 4 cloves garlic, minced
    • 1 (14oz) can diced tomatoes
    • 1 (16oz) jar green salsa
    • Large lettuce leaves
    • ¼ cup cilantro, chopped plus more for garnish
    • 1 Tablespoon ground cumin
    • 1 Tablespoon chili powder
    • 2 teaspoon sea salt
    • 1 Tablespoon fajita seasoning
    • ½ teaspoon black pepper
    • Avocado, sliced

    Instructions

    1. Combine all of the ingredients, except the lettuce leaves and avocado, in a slow cooker. Cover and cook on low for 5 hours.
    2. Remove the chicken thighs, shred with a fork, and mix back in. Serve, using a slotted spoon, on the lettuce leaves. Garnish with sliced avocado, chopped cilantro and a sprinkle of fajita seasoning. Enjoy!

    Nutrition

    One serving equals 202 calories, 6g fat, 589mg sodium, 14g carbohydrate, 5g fiber, and 20g protein.

  5. Slow Cooker Spiced Chicken and Sweet Potato

    Slow CookerOne of the best secrets to consistently eating for fat loss is to utilize a slow cooker to create wholesome, homemade meals. Slow cooker meals are incredibly simple to make, since all you do is get everything into the pot in the morning. When you get home it smells delicious and dinner is hot and ready to be eaten!

    Chicken and sweet potato make a winning combination in this almost-too-tasty slow cooker meal. By utilizing bold seasoning and fresh salsa, flavor is infused into every tender morsel. Meals like this one are the building blocks of a solid, long-term nutrition plan. Lucky for us it tastes amazing!

    Courtesy of RealHealthyRecipes.com

    Servings: 8

    Here’s what you need

    • Olive oil spray
    • 3 lbs skinless, bone-in chicken thighs
    • 2 teaspoons ground cumin, divided
    • salt and pepper
    • 1 teaspoon smoked paprika
    • ½ teaspoon ground allspice
    • 1 cup chicken broth
    • 1 cup salsa, divided
    • 2 teaspoons minced garlic
    • 1 large sweet potato, peeled, halved lengthwise and sliced into 1 inch pieces
    • 2 red bell peppers, seeded and cut into 1 inch by ½ inch strips
    • 1 Tablespoon fresh cilantro, minced for garnish

    Instructions

    1. Rinse the chicken thighs and pat dry. Sprinkle with ½ teaspoon ground cumin, ¼ teaspoon salt, and ¼ teaspoon ground black pepper.
    2. Place a large skillet over medium-high heat. Lightly spray with olive oil. Add the chicken thighs and cook until well browned on all sides, about 10 minutes. Transfer the chicken to plate. Remove the skillet from heat.
    3. In same skillet, combine the smoked paprika, allspice, chicken broth, ½ cup of the salsa, garlic, and remaining 1½ teaspoons cumin.
    4. In a slow cooker, combine the sweet potatoes and red pepper strips. Generously season with salt and pepper. Place the chicken thighs on top of the sweet potato mixture and pour the broth mixture over the chicken. Cover and cook on high for 4 hours.
    5. Transfer the cooked chicken pieces from the slow cooker to a large plate. Remove the bones and shred the meat. Use a slotted spoon to transfer the sweet potato and red pepper mixture from the slow cooker and onto a serving platter. Top with the shredded meat and the remaining salsa. Garnish with cilantro. Enjoy!

    Nutritional Analysis

    285 calories, 6g fat, 15g carbohydrate, 3g sugar, 357mg sodium, 3g fiber, and 40g protein.


Your Personal Best Location
Your Personal Best Training Studio
Doddridge Plaza
3765 S. Alameda, Ste 102
Corpus Christi, TX 78411
(361) 857-5087 info@ypbtrainingstudio.com