• 1 pound ground turkey breast
  • 1 teaspoon dried herbes de Provence, crushed
  • large handful of chopped cabbage
  • 1 (14.5-ounce) can fat-free, less-sodium chicken broth
  • 4 cups chopped fresh spinach
  • 1/4 cup chopped onion
  • 1/4 cup chopped celery
  1. Cook turkey in a large saucepan over medium-high heat until browned, stirring to crumble.  Add onions and celery part way through the turkey cooking.
  2. Add herbes de Provence, broth, and any other desired vegies to pan; bring to a boil. Reduce heat, and simmer 5 minutes. Stir in spinach; simmer 5 minutes.

The wonderful thing about this recipe is that you can add any vegies you like.  And you can double the recipe easily.  Just keep the Herbes de Provence to stock ratio the same as the original recipe.  The Herbes de Provence MAKE this recipe. 

As made this works for Phase 2 on the Fast Metabolism Diet. 

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