Ingredients

• 1 tablespoon olive oil
• 1 medium onion, coarsely chopped
• 3 medium potatoes, cut into 1/2 inch cubes
• 1 medium carrot, sliced
• 46 ounces reduced sodium chicken broth
• 2 teaspoons Italian seasoning
• 3 cups cooked and cubed turkey breast

Directions

Heat oil in a large stockpot until hot.
Add onion and cook until well browned.
Add potato, carrot, Italian seasoning and broth and bring to boil.
Boil for 10 minutes or until potatoes and carrots are fork-tender.
Add turkey and return to boil until heated through.
Top with freshly ground pepper and serve.
Makes 8 servings.
Calories 170, Fat 2 grams, Cholesterol 55 mg, Sodium 469 mg. Carbohydrate 11 grams, Protein 25 grams, Fiber 1 gram.
Points 3.

• 2 medium leeks
• 36 ounces low-sodium chicken broth
• 3 medium potatoes, cubed
• 3 cloves garlic, minced
• 1 1/2 cups evaporated skim milk
• 1/4 cup snipped chives
• 1/2 cup crumbled feta cheese

Directions

Remove and discard any tough outer green leaves and the root end of each leek.
Cut the leeks in half lengthwise.
Wash each leek well to remove any dirt from between the layers, then thinly slice.
In a large saucepan, combine the leeks, broth, potatoes and garlic and heat to a boil.
Reduce the heat to medium-low, cover loosely and simmer until the potatoes are tender, about 10 to 15 minutes.
Stir in the milk and chives and simmer just until heated through but don’t boil.
Sprinkle the feta cheese and serve.
Makes 4 servings.
Calories 244, Fat 4 grams, Cholesterol 20 mg, Sodium 375 mg,
Carbohydrate 37 grams, Protein 24 grams, Fiber 3 grams.
Points 5.

• 2 strips bacon, diced
• 1 medium onion, sliced
• 3 cups potato slices, 1/4-inch thick
• 3 cups boiling water
• 2 teaspoons salt
• 2 cups flaked canned salmon
• 2 1/2 cups cooked peas
• 2 cups whole milk

Directions

Sauté bacon and onion until golden brown. Add potatoes and boiling water. Cook until potatoes are tender. Add remaining ingredients, and heat to boiling. Serve immediately.

Serves 8.

• 2 onions, chopped
• 3 teaspoons ground cumin
• 2 cloves garlic, chopped
• 3 tablespoons ground coriander
• 1 inch (2.5 cm) ginger, chopped
• 5 cardamom pods
• 1 tablespoon fresh coriander leafs, chopped
• 1 teaspoon salt
• 4 teaspoons paprika powder
• 5 oz (150 gr) (1 little pot) yogurt
• 1 teaspoon chili powder
• 7 oz (220gr) tender topside beef, cut in 1 inch (2.5 cm) cubes
• oil to fry

Directions

1. Put one onion, garlic, ginger, paprika, chili powder, cumin, coriander, yogurt and salt in the food-processor. Process until mixture is smooth.
2. Heat oil in a large pan. Fry the remaining onion until just soft.
3. Add the meat and fry until it is well coated and starts to brown.
4. Add cardamom pods and yogurt mixture
5. If you use a crock pot, put all in the crock pot now.
6. Simmer, covered, for 1 hour or until the meat is tender.
7. Garnish with fresh coriander.

• 1 c. sliced potatoes
• 1 small onion, sliced
• 1 c. water
• 1 c. canned corn
• 1-1/2 c. milk
• 2 Tb. butter
• 1 tsp. salt
• 1/8 tsp. pepper

Directions

Cook the potatoes and onions in the water until they are soft. Add the corn, milk, butter, salt, and pepper, and cook together for a few minutes. Serve over crackers.

• 1-1/2 c. sliced potatoes
• 1 small onion, sliced
• 1 c. water
• 1-1/2 c. milk
• 1 tsp. salt
• 1/8 tsp. pepper
• 2 Tb. butter

Directions

Cook the potatoes and onion in the water until they are soft, but not soft enough to fall to pieces. Rub half of the potatoes through a sieve and return to the sliced ones. Add the milk, salt, pepper, and butter. Cook together for a few minutes and serve.

• 2 lb. fish
• 1 small onion
• 1 c. sliced potatoes
• 1/2 c. stewed tomatoes
• 1-1/2 tsp. salt
• 1/8 tsp. pepper
• 2 Tb. butter
• 1-1/2 c. milk

Directions

Skin the fish, remove the flesh, and cut it into small pieces. Simmer the head, bones, and skin of the fish and the onion in water for 1/2 hour. Strain, and add to this stock the fish, potatoes, tomatoes, salt, and pepper. Simmer together until the potatoes are soft. Add the butter and milk. Serve over crackers.

• 1 c. water
• 2 Tb. butter
• 1 qt. clams
• 1-1/2 tsp. salt
• 1 small onion
• 1/8 tsp. pepper
• 1 c. sliced potatoes
• 1/2 c. stewed tomatoes
• 1/2 c. diced carrots
• 1/2 c. diced celery
• 1-1/2 c. milk

Directions

Add the water to the clams, and pick them over carefully to remove any shell. Strain the liquid through cheesecloth, and then scald the clams in it. Remove the clams and cook the vegetables in the liquid until they are soft. Add the milk, butter, salt, and pepper and return the clams. Heat thoroughly and serve over crackers.

• 4 medium-sized onions
• 4 Tb. butter
• 2 Tb. flour
• 2-1/2 c. milk
• 1 tsp. salt
• 1/8 tsp. pepper

Directions

Slice the onions and brown them in a frying pan with 2 tablespoonfuls of the butter. Make white sauce of the flour, the remaining butter, and the milk. Add to this the browned onions, salt, and pepper. Heat thoroughly and serve.

• 1 c. canned tomatoes
• 1 pt. milk
• 3 Tb. flour
• 3 Tb. butter
• 1/8 tsp. soda
• 1 tsp. salt
• 1/8 tsp. pepper

Directions

Force the tomatoes through a sieve and heat them. Make white sauce of the milk, flour, and butter. Add the soda to the tomatoes, and pour them slowly into the white sauce, stirring rapidly. If the sauce begins to curdle, beat the soup quickly with a rotary egg beater. Add the salt and pepper and serve.