I hope you had a wonderful Thanksgiving with family and friends.

Now there’s so much turkey leftover you may be wondering what you are going to do with it all!

Here’s a fun & easy recipe to solve your dilemma.  It’s from my recent Delish Meals class – I substituted turkey for the chicken — Coconut Turkey Soup with Winter Squash & Collard Greens.  It’s easy, it’s nourishing, and it’s so delicious!

If you like this, you’ll be excited to hear that I am making my Delish Meals For a Week menu plans, recipes and shopping lists available for purchase.   If you leave out of the area or missed a class, here’s your chance to get the complete, delicious and easy  menu plans.

That’s right.  To celebrate Black Friday and the start of the holiday shopping season, I am offering 4 weekly plans for $6 each or all 4 for only $19.

If you don’t have at least 5 favorite “go to” recipes that you and your family love, I promise you will find them here.

I am also offering a 2-session package that includes a hair analysis test and report.  This makes a great gift for you or a friend and a great chance to start the New Year on the right foot.

The offer will be available through Wednesday, Dec 3rd – in support of Small Business Saturday & Women Wednesday.  Click here to purchase.

Happy Holidays!
Maria

P.S.  All Delish Meals are gluten and dairy free.

 

Coconut Turkey Soup with Winter Squash & Collard Greens

2 tbsp. Arame seaweed
½ cup water
1 lb. cooked turkey, shreded or uncooked bone-less, skin-less chicken thighs,  cut into 1 inch cubes
4 c. turkey or chicken broth
2 lbs. winter squash (acorn, butternut, red kuri, delicate),  skin on, cut into wedges or 1 inch cubes
1 inch fresh ginger, grated
1 stalk lemongrass, crushed
1 c. coconut milk (or 1 14oz. can)
½ bunch of collard greens
cooked rice, optional

Directions:

  1. In a small bowl, soak 2 tbsp. Arame in ½ water for 3 minutes, then rinse well to remove any sand or grit.
  2. In a large pot, add chicken, broth, squash, ginger, Arame, and fresh lemongrass and bring to a boil.
  3. Reduce heat and simmer for 20 minutes, until chicken is cooked and squash is tender.
  4. Add coconut milk and collard greens cook for another 5 – 10 minutes, until greens are wilted.

Serve with rice (optional).