Tag Archives: kitchen bouquet

Turkey Noodle Soup

Another super quick soup that tastes like it’s been simmering for hours, but it’s just a ½ hour meal. Try using Perdue Shortcuts turkey strips if you don’t have any leftover turkey on hand.

Turkey Noodle Soup
Turkey Noodle Soup

2 servings
156 calories per serving

2 c water
¾ c cooked cubed turkey breast
1 rib celery, sliced
Leaves from top of celery
2 cloves garlic minced
Salt to taste
1/8 t marjoram flakes
1/8 t pepper
1 bay leaf
½ t onion powder
½ c canned diced potatoes
¼ c frozen peas and carrots mix
¼ c yolk free egg noodles
Dash Kitchen Bouquet

Mix water, turkey, celery, onion, garlic, salt, onion powder, marjoram, pepper and bay leaf and bring to a boil then reduce heat, cover and simmer 15 minutes. Then mix in the potatoes, peas and noodles. Cover and simmer 10 minutes or until potatoes are tender. Remove bay leaf before serving.

Pork and Orzo

This is a fantastic dish – the feta cheese brings a nice flavor and makes the dish much more special. It’s a great balanced meal in a bowl – all your protein, veggies and carbs all in one nice package.

Pork and Orzo
Pork and Orzo

6 servings
373 calories per serving

1 ½ lb. pork tenderloin
1 t coarsely ground pepper
2 T oil
½ t Kitchen Bouquet (flavoring in the gravy or spice section of your market)
3 qt. water
1 ¼ c orzo
¼ t salt
6 oz. baby spinach
1 c grape tomatoes, halved
¾ c reduced fat feta cheese, crumbled
Lemon juice

Rub pepper into meat and cut into bite sized pieces then cook in oil over medium heat for 10 minutes or until no longer pink. Stir in Kitchen Bouquet and stir well. Cook pasta for 9 minutes in boiling water and then stir in spinach and cook a minute longer. Add tomatoes to the pork and cook 1 minute then add the drained orzo and finally add the feta cheese. Just before serving, splash with some fresh lemon juice.

French Onion Soup

Great French onion flavor in a simple to prepare soup that has such a depth of flavor. The sweet onions cook to perfection and the melted cheese over the top of the French bread is just delicious. The parmesan really adds a nice touch.

French Onion Soup
French Onion Soup

6 servings
255 calories per serving

2 T margarine or butter
2 1/2 large Spanish onions, peeled, sliced very thin
½ t Kitchen Bouquet
2 cloves garlic, minced
14.5 oz. beef broth
2 1/2 c cold water
½ c cooking wine (red or white)
2 bay leaves
6 slices French bread, toasted
1 c shredded Swiss cheese
1/4 c grated parmesan cheese
Salt and pepper to taste

Melt butter and add onions. Cook ½ hour or until golden brown. Stir frequently and add a tablespoon or 2 of extra hot water if needed to keep onions from getting crisp. Add Kitchen Bouquet, some salt and the minced garlic and cook a minute longer. Add broth, water, wine, and bay leaves. Cover and simmer for 1 hour. Preheat broiler. Remove bay leaves and place in individual oven safe ramekins or bowls. Top with a slice of French bread and sprinkle with parmesan then the grated Swiss and broil 3-4 minutes or until cheese is all melted and just starting to brown.

Saute of Chicken in Pom Reduction

What a fun way to make chicken – the Pom reduction gives this dish a very distinctive flavor.

Saute of Chicken in Pom Reduction
Saute of Chicken in Pom Reduction

4 servings
233 calories per serving

4 4 oz. boneless skinless chicken breasts
1 T oil
½ t garlic powder
Salt and pepper to taste
1 t oil
1 shallot, sliced thinly
½ c sliced green onions
1 13.25 oz. can sliced mushrooms
1 c Pom Wonderful pomegranate juice
1 t Kitchen Bouquet (browning sauce)
4 T pomegranate seeds for garnish

Heat 1 T oil in skillet. Sprinkle chicken with salt, pepper and garlic powder and sauté 4 minutes each side or until browned and chicken is done. Set aside and keep warm. Add 1 t oil to skillet and sauté shallots and onions 5 minutes. If the onions get too dry, add a teaspoon or so of hot water to the pan. Add mushrooms and sauté another 3 minutes. Add Pom Wonderful and Kitchen Bouquet and bring to a boil the reduce heat and simmer 5-7 minutes to thicken sauce. Serve mushroom sauce over chicken and garnish with pomegranate seeds.

Turkey Stroganoff

Think Hamburger Helper without the hamburger 🙂 For the stroganoff flavoring and the noodles, I just used a box of Hamburger Helper Beef Stroganoff. But then I substituted turkey and added a few twists. This one is really super good !

Turkey Stroganoff
Turkey Stroganoff

4 servings
395 calories per serving

1 lb. lean ground turkey
½ t pepper
½ t salt
1 t gravy master
1 t dehydrated onion flakes
3 ½ c water
1 package beef stroganoff sauce mix
3 c uncooked medium egg noodles
½ c sour cream
½ c canned peas
Parsley for garnish

Cook turkey in a hot skillet on medium high heat until it is no longer pink. Toward the end add 1 t of Gravy Master or Kitchen Bouquet so that the meat gets browner and more resembles ground beef. Mix in salt and pepper, onion flakes, water, sauce mix and noodles and bring to a boil. Then reduce heat to medium low, cover and cook 8 minutes or until noodles are tender. Half way through, stir in the peas. Stir in sour cream and heat through on low heat. Garnish with parsley just before serving.

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