1largeleekchopped (white and light green parts only)
2teaspoonschopped fresh oregano
1poundboneless skinless turkey breastchopped*
1cuplow sodium chicken brothor use homemade
Sea salt and freshly ground black pepperto taste
114-oz. canfull fat coconut milk
1cupchopped celery
2tablespoonsarrowroot
2cupsfrozen artichoke hearts
2teaspoonsground cumin
Instructions
*It’s easier to chop turkey breast if it’s partially frozen.
Melt the coconut oil in a large saucepan over medium heat.
Add garlic, leek, oregano and turkey; cook for 10 minutes or until turkey is brown.
Stir in remaining ingredients (broth through cumin); cook for 15 minutes or until vegetables are tender and turkey is cooked through.
Serve warm.
Notes
SERVING SUGGESTION: Tomato-Avocado Salad: In a large bowl, toss together diced tomatoes and avocados, minced garlic, chopped red onion and cilantro, lime juice and salt and pepper to taste.NUTRITION: 293 Calories; 9g Fat (26.7% calories from fat); 34g Protein; 19g Carbohydrate; 8g Dietary Fiber; 70mg Cholesterol; 295mg Sodium. Exchanges: 1/2 Grain (Starch); 3 1/2 Lean Meat; 3 Vegetable; 1 1/2 Fat.