Roasted Turkey & Sweet Potato Soup, Berry Green Tea, and Corny Cornmeal Muffins

In with the new, out with the old.  So much for spring cleaning – at our house, it is autumn cleaning!  Day by day, I am making the rounds in our house cleaning out cupboards, closets, and nooks and crannies.  The most recent items to hit the donation bin were the beverage pitchers.  The first pitcher’s lid was warped due to a dishwasher incident and the other pitcher’s lid never fit quite right.  As a result, there were a few times when the lids came off while we were pouring our morning juice.  In my opinion, that is a few times too many. 

In comes my new Lock N Lock pitchers.  The quad-snapping lid ensures the lid is on and slip off while  you pour your morning OJ.  Not only do they have measuring hash marks on the sides but the pitchers also come with travel lids (without snapping pour spigot) so you will have splash-free travel to picnics or potlucks! Perfect for sharing Berry Green Tea!

Lock N Lock pitcher with travel lid

I pulled the remaining sweet potatoes from our garden. Roasted Turkey & Sweet Potato Soup is a quick assembles and showcases the fresh sweet potatoes.  I roasted a turkey breast (always roast breast side down) and used half for the soup and I will use the remaining half for another dish this week.



Waiting for the Corny Cornmeal Muffins to come out of the oven

The Corny Cornmeal Muffins are the perfect side dish for kids to assemble.  Simple measuring and mixing make this a quick and easy task. And with the use of whole wheat flour is adds a secret punch of nutrition.

Roasted Turkey & Sweet Potato Soup

Serves 2

2 cups chicken stock

2 medium sweet potatoes, cubed

1 can (14-3/4 ounces) cream-style corn

1/2 teaspoon dried sage  

1/4 teaspoon pepper

1 tablespoon cornstarch

1 cup 2% milk

2 cups cubed cooked turkey breast

Lock N Lock storage container and roated turkey breast.
Roast one turkey breast - can easily get two meals.

In a large saucepan, bring chicken stock to a boil. Add sweet potatoes. Reduce heat; cover and cook for 10-15 minutes or until potatoes are tender. Stir in the corn, sage and pepper; heat through.

Combine cornstarch and milk until smooth. Stir into saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in turkey; heat through. 

Berry Green Tea

Serves 4

4 cups water

4 green tea bags

1/2 cup frozen berries

In a microwave safe measuring cup, boil 4 cups of water.  Meanwhile, place green tea bags in a large pitcher. Carefully pour boiling water over tea bags.  Let steep according to package directions, approximately 2-3 minutes. 

Lock N Lock pitcher with pour spigot

Place frozen berries in a serving glass.  Pour 1 cup green tea over berries.

Corny Cornmeal Muffins

Serves 12

3/4 cup fat-free milk

1/4 cup honey

2 tablespoons canola oil

2 eggs

1-1/2 cups cornmeal

1/2 cup whole wheat flour

2-1/2 teaspoons baking powder

1 tablespoon sugar

1/2 teaspoon salt

1 cup frozen corn, thawed

3/4 cup shredded reduced-fat Monterey Jack cheese or Mexican cheese blend

Preheat oven to 375 degrees.  In a large bowl, beat the first five ingredients until well blended. Combine the cornmeal, flour, baking powder, sugar and salt; gradually beat into milk mixture until blended. Stir in corn and cheese.

Coat muffin cups with cooking spray or use foil liners; fill three-fourths full with batter. Bake for 15-18 minutes or until a toothpick inserted near the center comes out clean.  Cool for 5 minutes before removing from pan to a wire rack.