Roast Turkey Carcass Soup

Roast Turkey Carcass Soup

Hands up  if you plan to have a turkey in the oven at some point over the next couple of days.

I know you’re probably not thinking about what to do with that leftover turkey yet, but I want to catch you before you toss out that beautiful turkey carcass in the trash.

Instead of throwing the carcass away (please don’t throw it away!), you can use it to create wonderful, delicious and nutritious soup stock.

We absolutely love turkey soup in my house, and I know if you try this recipe, you’re going to love it, too!

The trick to making turkey soup is to roast the carcass.

If you are too tired after entertaining family for Thanksgiving Dinner, put the carcass in a freezer bag until you have a couple of hours to give it the proper treatment it deserves!

When you’re ready to get down to business, pull the carcass apart and put it in a roaster with some roughly chopped carrots, celery, onions, and 8 or 9 whole cloves of garlic. Drizzle with olive oil, and roast at 425 degrees for 45 minutes.

After 45 minutes, take the roaster out of the oven and let it cool for a few minutes. Turn on one of your largest stovetop elements and place the roaster on top. Cover the carcass with cold water and boil uncovered for an hour. NOTE: METAL ROASTERS ONLY! If you’ve roasted your carcass in a different type of roasting pan, transfer the bones and vegetables to a stockpot for this step!

After an hour of boiling, strain the whole mess and pop it in the fridge overnight.

In the morning, remove the layer of fat from the top and get ready to make a big pot of delicious Roast Turkey Carcass Soup!

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Roast Turkey Carcass Soup
Course Soups & Stews
Cuisine Paleo
Servings
Ingredients
Course Soups & Stews
Cuisine Paleo
Servings
Ingredients
Instructions
  1. In a soup pot, heat the olive oil till hot over medium-high heat.
  2. Add the onions and cook 5 minutes till soft and translucent.
  3. Add the carrots and celery, and cook another five minutes, stirring occasionally.
  4. Salt and pepper well to taste.
  5. Now add the Roast Turkey Carcass broth.
  6. Bring everything to a rolling boil; don’t cover the soup.
  7. Add the thyme and enjoy!
Hot Melt Burgers

Hot Melt Burgers

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Hot Melt Burgers
Course Main Dish
Cuisine Keto
Servings
servings
Ingredients
Course Main Dish
Cuisine Keto
Servings
servings
Ingredients
Instructions
  1. In a mixing bowl, mix beef, bacon, garlic powder and salt and pepper together well. Form patties and place on a plate.
  2. In a large skillet, heat some plain olive oil or avocado oil over medium high heat to begin cooking the burgers.
  3. As the burgers are cooking, in another skillet, heat the ghee over medium high heat and sauté the mushrooms; adding salt and pepper.
  4. When burgers are done to your liking, pull them and place on a paper towel lined plate.
  5. To the burger pan, add the heavy cream and whisk getting all the little brown bits to form the gravy. As the gravy forms, turn down the heat to low and add the mushrooms to incorporate.
  6. Serve burgers with mushroom gravy over the top and Enjoy!
Pumpkin Bean Soup

Pumpkin Bean Soup

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Pumpkin Bean Soup
Course Soups & Stews
Servings
servings
Ingredients
Course Soups & Stews
Servings
servings
Ingredients
Instructions
  1. In a blender, process cumin, black beans, onions, garlic, broth, and water at high speed until smooth.
  2. Transfer bean mixture to saucepan; stir in pumpkin and heat to boiling, then reduce heat and simmer, covered, for 5 minutes; season to taste with salt and pepper.
  3. Serve in bowls; sprinkle with chopped cilantro.
Recipe Notes

NUTRITION per serving: 110 Calories; 1g Fat; 8g Protein; 18g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 367mg Sodium. Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fat. Points: 2

SERVING SUGGESTION: Whole grain rolls and a big salad would be perfect!

Pasta Salad Primavera

Pasta Salad Primavera

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Pasta Salad Primavera
colorful shell pasta in a wodden bowl on a black surface
Cuisine Vegetarian
Servings
people
Ingredients
Cuisine Vegetarian
Servings
people
Ingredients
colorful shell pasta in a wodden bowl on a black surface
Instructions
  1. Prepare pasta according to package directions; drain and set aside.
  2. Meanwhile, steam the carrots (for 4 minutes) then add zucchini cook till just until tender, another 3 to 5 minutes. Place in a bowl with ice to stop cooking, then drain and add the vegetables in a large bowl, along with the bell pepper, onion and corn.
  3. Add remaining ingredients and mix well.
  4. Add pasta to bowl and toss lightly.
Recipe Notes

Per Serving: 203 Calories; 15g Fat; 2g Protein; 9g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 30mg Sodium.  Exchanges: 0 Grain(Starch); 2 Vegetable; 1 1/2 Fat.

SERVING SUGGESTIONS: Serve with a big green salad.

Hot Melt (keto-approved) Spaghetti

Hot Melt (keto-approved) Spaghetti

What is the Hot Melt Sprint?

The Hot Melt Sprint is a 7 day anti-inflammatory, keto plan with specific goals in mind–

1. Help you start your weight loss journey with a success right out of the gate

2. Help you bust out of your weight loss plateau by shaking things up

3.Introduce you to the Hot Melt style–anti-inflammatory, keto friendly and fun!

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Hot Melt (keto-approved) Spaghetti
We're gunna let you in a little secret: you can still enjoy spaghetti WITHOUT the gluten heavy noodles! I know, I know. You're shaking your head in disbelief, you're assuming I've lost my mind, you think "surely, THAT is impossible!" Ohhhhh it's possible. And guess what - we use ZUCCHINI for the noodles!! ZUCCHINI!!! Before you go and turn your nose up at what sounds like the most preposterous thing to ever cross your eyes, you've gotta try it. See how absolutely delicious spaghetti can still be without the soul-sucking noodles that are your thighs arch nemesis! The recipe is crazy simple, ridiculously yummy, and it's a comfort food that is actually GOOD for you!!
Course Main Dish
Servings
People
Ingredients
Course Main Dish
Servings
People
Ingredients
Instructions
  1. First up, in a large skillet, heat the ghee and add the onion.
  2. When the onion becomes translucent, now add the tomatoes, spices and simmer a couple of minutes.
  3. Use a potato masher to smush up the tomatoes.
  4. Add the garlic now and red wine and simmer another few minutes.
  5. Add the zucchini to the pan and cover.
  6. Allow to simmer for a few minutes until cooked through, about 2 to 3 minutes.
  7. Now add the cooked sausage and mix altogether.
  8. Serve in a bowl, top with parmesan if you like!

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