See Also: Leek, gorgonzola and rosemary soup(recipes)
Crunchy Turkey Pita Pockets(recipes)
Crisp and Crunchy Turkey Salad(recipes)
Deluxe Turkey Pita Melt(recipes)
Potato and Leek Soup(recipes)
Leek, potato and bacon soup(recipes)
Leek, Potato & Tarragon Soup(recipes)
Leek and potato soup with horseradish cream(recipes)
Leek and potato soup with poached oysters(recipes)
Simple Turkey Soup(recipes)

Crunchy Turkey Pita Pockets (recipes) and Leek, gorgonzola and rosemary soup (recipes)


Crunchy Turkey Pita Pockets (recipes)


Crunchy Turkey Pita Pockets

Yield: Makes 2 servings



Ingredients:



1cup diced cooked boneless skinless turkey breast or chicken breast or reduced-sodium lean deli turkey breast

1/2cup packaged coleslaw mix

1/2cup dried cranberries

1/4cup shredded carrots

2tablespoons reduced-fat or fat-free mayonnaise

1tablespoon honey mustard

2(6-inch) rounds whole wheat pita bread, cut in half









Preparation:





1.Combine turkey, coleslaw mix, cranberries, carrots, mayonnaise and mustard in small bowl; mix well.2.Fill pitas with turkey mixture.









Nutritional Information:







Serving Size: about 1 cup turkey mixture stuffed into 2 pita halves







Fiber

7 g







Carbohydrate

66 g







Cholesterol

47 mg







Saturated Fat

1 g







Total Fat

7 g







Calories from Fat

15 %







Calories

419







Protein

24 g







Sodium

495 mg









Dietary Exchange:







Fruit

2-1/2







Starch

2







Meat

2











Leek, gorgonzola and rosemary soup (recipes)






Serves 4-6



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



4 rosemary sprigs2 tbsp olive oil2 medium potatoes, peeled and cut into cubes4 medium-sized leeks, sliced2 cloves of garlic, crushed1.2 litre /2 pints hot vegetable stock 200g/7oz gorgonzola cheese, roughly chopped½-1 tsp Dijon mustardflaked sea salt and freshly ground black pepperbread, to serve



Method



1. Lightly bash the rosemary sprigs with a rolling pin to help release the powerful aroma and flavour when Cooking.2. Heat the oil in a saucepan and stir in the potatoes and rosemary. Cover with a lid and cook on a low heat for 4-5 minutes. This will create some steam in the pan, preventing the potatoes from sticking to the base. Stir in the leeks and garlic, then cook for a couple of minutes until beginning to soften. Add the stock and bring to a simmer, leaving it to cook for 10 minutes. 3. Remove from the heat, take out the rosemary sprigs and stir in the gorgonzola cheese and Dijon mustard. It doesn' t matter if the cheese doesn' t melt completely as you now need to place the soup into a blender or Food processor and blitz until smooth.4. Season with salt and pepper, making sure you taste the soup first as gorgonzola is quite a salty cheese. If the consistency seems too thick, add some extra vegetable stock to loosen. 5. Serve with some fresh bread while the soup is still hot - walnut bread is really nice - or if you' re not eating it straight away, gently reheat, being careful not to let it boil as this will give the soup a grainy texture.