TOTAL TIME: Prep: 30 min. Cook: 2 hours 35 min.


  • 1 leftover turkey carcass (from a 10- to 12-pound turkey)
  • 2 quarts water
  • 1 medium onion, cut into wedges
  • 1/2 teaspoon salt
  • 2 bay leaves
  • 1 cup chopped carrots
  • 1 cup uncooked long grain rice
  • 1/3 cup chopped celery
  • 1/4 cup chopped onion
  • 1 can (10-3/4 ounces) condensed cream of chicken or cream of mushroom soup, undiluted


  1. Place the turkey carcass in a stockpot; add the water, onion, salt and bay leaves. Slowly bring to a boil over low heat; cover and simmer for 2 hours.
  2. Remove carcass; cool. Strain broth and skim fat. Discard onion and bay leaves. Return broth to the pan. Add the carrots, rice, celery and chopped onion; cover and simmer until rice and vegetables are tender.
  3. Remove turkey from bones; discard bones and cut turkey into bite-size pieces. Add turkey and cream soup to broth; heat through.Yield: 8-10 servings (about 2 quarts).



  • 6 pitted dates
  • 1 1/2 cups unsweetened plain almondmilk
  • 2 teaspoons unsweetened cocoa powder
  • 1 1/2 teaspoons grated fresh ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon grated nutmeg
  • 1/8 teaspoon pure vanilla extract


Place dates and almondmilk in a medium bowl or liquid measuring cup and refrigerate for 2 hours.  

Combine dates, almondmilk, cocoa powder, ginger, cinnamon, cardamom, nutmeg and vanilla in a blender and blend until smooth. Pour into 2 tall glasses.

Nutritional Info: 

Per Serving: 110 calories (25 from fat)2.5g total fat0g saturated fat0mg cholesterol,135mg sodium22g carbohydrate (4g dietary fiber16g sugar)2g protein

Roasted Beet Kale Salad with Candied Walnuts


For the Salad

  • 1 1/2 pounds beets, peeled and quartered (or cut into bite sized pieces if you’re using large beets)
  • 1 teaspoon extra virgin olive oil
  • 1 cup walnut halves
  • 3 tablespoons pure maple syrup
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon fresh cracked pepper
  • 4 packed cups of curly kale, washed and torn into bite sized pieces
  • Optional: 1/4 cup goat or Boursin cheese (a diced avocado makes a great vegan alternative to creamy cheeses in salads!)

For the Dressing

  • 3 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 1 teaspoons balsamic vinegar
  • 1/2 teaspoon dijon mustard (certified gluten-free if necessary)
  • 1 small garlic clove, grated on a microplane or very finely minced
  • A pinch of sea salt
  • 1/4 cup extra virgin olive oil


Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.

Place the beets on the prepared baking sheet and drizzle the oil over top. Use your hands to toss them in oil. Cover the baking sheet with aluminum foil and bake in the oven for 30-40 minutes, or until they can be priced using some pressure with a fork.

While the beets are roasting prepare the rest of the salad. Add the walnut halves to a small frying pan over medium high heat. Let them cook until they are fragrant and start to brown in places, shaking the pan frequently. Pour over the maple syrup and sprinkle with sea salt and fresh cracked pepper. Let them cook, stirring constantly, until the maple syrup has almost evaporated, about 1 minute. Remove the walnuts from the pan and place them on a piece of parchment paper, separating them from each other as much as possible.

Add the kale, optional cheese or avocado and the walnuts to a large bowl. When the beets come out of the oven let them cool slightly then add them to the bowl too. Pour the dressing over top and toss well so that everything is coated.

To make the dressing, combine all the ingredients except for the oil in a medium sized bowl. Slowly add the oil in a thin steady stream while whisking the dressing constantly. If the oil starts to build up at all stop pouring it and whisk the dressing vigorously. It will take you about 1 minute to whisk in the oil. Taste the dressing and season with salt to taste.

Nutrition Information

Serves: 8 |  Serving Size: 1 cup

Per serving: Calories: 248; Total Fat: 17g; Saturated Fat: 2g; Monounsaturated Fat: 5g; Cholesterol: 0mg; Sodium: 175mg; Carbohydrate: 23g; Dietary Fiber: 4g; Sugar: 15g; Protein: 4g

Nutrition Bonus: Potassium: 457mg; Iron: 9%; Vitamin A: 67%; Vitamin C: 74%; Calcium: 8% 

Steak Tacos


For the Asian Vinaigrette Marinade

  • 2 cloves garlic, crushed
  • 2 1/4 teaspoons low sodium soy sauce (certified gluten-free if necessary)
  • 2 1/4 teaspoons rice vinegar
  • 1/2 teaspoon toasted sesame oil
  • 1/2 teaspoon brown sugar
  • 2 1/2 tablespoons cooking oil

For the Steak Tacos

  • 1 1/4 pounds flank or skirt steak
  • 2 medium Roma tomatoes, diced
  • 1/2 teaspoon cooking oil (for brushing)
  • 8 corn tortillas (approx. 6″ in diameter; certified gluten-free if necessary)

For the Chimichurri Sauce

  • 1/2 bunch of parsley, bottom stems chopped off
  • 1/4 bunch of cilantro, bottom stems chopped off
  • 1 clove of garlic
  • 1/2 small shallot
  • 1/2 tablespoon capers
  • 1/2 tablespoon red wine vinegar
  • 1 lime, juiced
  • 3/4 teaspoon salt
  • 1/3 cup cooking oil


Prepare the vinaigrette marinade by whisking together garlic, soy sauce, rice vinegar, sesame oil, brown sugar and cooking oil. Marinade the steak and tenderize by the steak by poking it with a fork. Let the steak marinade for at least 30 minutes and up to 1 day.

Make the chimichurri sauce by blending all the ingredients for the sauce in a blender or food processor. Add more oil, salt and lime juice as needed.

Heat up a grill pan over high heat and brush the surface with some cooking oil. Once pan is super hot, place steak onto pan and sear on both sides for about 3 minutes. Remove the steak from pan, cover with foil and let rest. For a well-done steak, turn down heat and cook for a few more minutes.

Heat up tortillas according to package instructions.

Slice the steak into bite sized pieces. Assemble the tacos with steak, chimichurri sauce and tomatoes.

Nutrition Information

Serves: 4 |  Serving Size: 2 chunky tacos

Per serving: Calories: 560; Total Fat: 37g; Saturated Fat: 5g; Monounsaturated Fat: 18g; Cholesterol: 63mg; Sodium: 706mg; Carbohydrate: 21g; Dietary Fiber: 3g; Sugar: 4g; Protein: 35g

Nutrition Bonus: Potassium: 232mg; Iron: 19%; Vitamin A: 66%; Vitamin C: 59%; Calcium: 22%

Greek Style Chicken Wraps


1 cup grape tomatoes, halved
3 tablespoons pitted kalamata olives, coarsely chopped
2 tablespoons crumbled feta cheese
1 1/2 tablespoons fresh lemon juice
1 tablespoon chopped fresh oregano
1 tablespoon olive oil
1/8 teaspoon ground red pepper
4 ounces shredded skinless, boneless rotisserie chicken breast (about 1 cup)
2 Kirby or small cucumbers, chopped
6 tablespoons plain hummus
6 (8-inch) whole-wheat flour tortillas


Place tomatoes, olives, feta, juice, oregano, oil, pepper, chicken, and cucumber in a large bowl; toss to combine.

Spread 1 tablespoon hummus over 1 side of each tortilla. Top each tortilla with about 1/2 cup chicken mixture. Roll up wraps; cut in half.

Nutrition Information

Serves: 6 |  Serving Size: 1 wrap

Per serving: Calories: 243; Total Fat: 9g; Saturated Fat: 2g; Monounsaturated Fat: 2g; Cholesterol: 12mg; Sodium: 509mg; Carbohydrate: 30g; Dietary Fiber: 5g; Sugar: 4g; Protein: 10g

Nutrition Bonus: Potassium: 161mg; Iron: 12%; Vitamin A: 7%; Vitamin C: 16%; Calcium: 11% 

Slow-Cooked Salmon

From Cooking Light

  • Makes 2 servings
  • Start to Finish: 45 minutes

Don't be deterred by the word slow. This recipe is not some sluggish affair (you won't need that countertop cooker; you'll eat dinner before midnight). In fact, our "slow-cooked" salmon is only in the pan for about 25 minutes, and the issue of speed (or lack thereof) refers only to the cooking method. Here, you start with cold oil and a delicious blend of lemon zest, smoked paprika and fresh dill--and end with an incredibly tender fish that's bursting with explosive flavor. The skin gets crispy, the interior is fully cooked and the surface remains sashimi pink.


Two 6-ounce salmon fillets, skin on

Kosher salt

Freshly ground black pepper

1 teaspoon smoked paprika

½ teaspoon fennel seeds, lightly crushed

1 lemon, zested then halved

¼ cup fresh chopped dill

3 tablespoons extra-virgin olive oil


1. Season each piece of salmon with salt, pepper, ½ teaspoon paprika, ¼ teaspoon crushed fennel seeds, half the lemon zest and half the dill. Squeeze a lemon half over each fillet.

2. Pour the olive oil into a large skillet. Add the salmon fillets, being careful not to overcrowd them. Turn the heat to the lowest setting and allow the salmon to cook, undisturbed, for 20 to 25 minutes. The internal temperature should read 140°, and the salmon should be relatively firm to the touch. The sides of the salmon will be completely opaque, but the top will still be bright pink.

3. Gently remove the salmon with a spatula and transfer to a paper-towel-lined plate to drain off any excess oil. Transfer the salmon to dinner plates and serve immediately.


Mild spring onions make a perfect side dish. Thinly slice 2 bunches (white and pale-green parts only) and sauté them in 2 tablespoons olive oil. Finish with a squeeze of lemon juice and a sprinkle of salt and pepper.

Want to roast your salmon instead? Place the fillets on a parchment-lined baking sheet and roast in a 400° oven until cooked through, 8 to 10 minutes.