Fall in My Crock Pot and Curry Me over (Ww Core)
- Ready In:
- 5hrs 30mins
- Ingredients:
- 20
- Serves:
-
4
ingredients
- 1 cup chopped onion
- 2 garlic cloves
- 1 tablespoon fresh ginger, minced
- 2 stalks celery, cut 1/4 inch thick
- 2 medium parsnips, peeled and cut into 1/4 inch thick coins
- 3 medium carrots, peeled and cut into 1/4 inch thick coins
- 2 cups butternut squash, cubed in 3/4 to 1 inch pieces
- 1 (8 -10 ounce) potatoes, peeled and cubed in 3/4 to 1 inch pieces
- 1 (14 1/2 ounce) can tomatoes and green chilies
- 1 (8 ounce) can tomato sauce
- 2 cups chicken broth
- 2 -3 teaspoons curry powder
- 1⁄2 teaspoon garam masala
- 1 pinch cayenne pepper
- salt and pepper
-
Meatballs
- 3⁄4 lb lean ground turkey (do not use regular ground turkey as it will be far too oily) or 3/4 lb ground turkey breast (do not use regular ground turkey as it will be far too oily)
- 4 sun-dried tomatoes, finely diced
- 1 garlic clove, minced
- 1⁄2 teaspoon garam masala
- 1⁄3 cup oats (coarse chopped or ground)
directions
- Mix together the onions, garlic, ginger, celery, parsnips, carrots, butternut and potatoes and place in the bottom of the crock pot. Pour in the canned tomatoes and tomato sauce.
- Place the broth, curry powder, gaaram masala and cayenne (if using) in a small sauce pan and bring to a light boil. Set aside.
- Mix together all of the ingredients for the meatballs together. Form into small 1 inch meatballs. I used a cookie dough scoop to get a uniform size. Place the meatballs in the crock pot in a single layer. If possible -- my cooker is very large so it was easy -- try and have the meatballs not touch.
- Pour the warm broth over the meatballs. Cover and cook at high for 4-6 hours. (Yes, you can peek after two hours but let the heat cook the meat first.).
- Give the soup a good stir before serving.
- Enjoy!
- Contest ingredients: celery, carrots, parsnips, butternut, ground turkey, curry powder & oats.
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RECIPE SUBMITTED BY
<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p>
<li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li>
<p> </p>
<li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li>
<p> </p>
<li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li>
<p> </p>
<li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW & Lowfat Recipes </a> </li>
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