March recipe of the month

We just ordered the P90x nutrition and exercise plan and I am looking forward to working through all the meals and videos. My husband has always been very disciplined when it comes to working out and that really helps motivate me. I also love cooking with him. He always has great feedback on my recipes - gluten-free or not. A lot of their recipes that I have tried or looked at are naturally gluten free, dairy free, and soy free. The recipes consist of simple ingredients that fill you up but will not slow you down. We started with the fat shredder (phase 1) plan and then we are going to move on two the next phase after a month. March is still cold in Alaska but Alaskan winters are not as bad as some people imagine. There are some cold and bitter days however, I think the winter season anywhere has a unique ability to make you want to curl up with a warm bowl of soup! The following recipe is something I borrowed from the energetic people at P90x and I have modified it slightly. It is hearty and filling and is only about 70 calories per cup. It is also heart healthy. February was National Heart Disease Awareness month and ladies, you should know you are more at risk for Heart Disease! For more information visit www.goredforwomen.org
The best and most important part of this recipe though? My husband loves it!

Vegetable Soup

5 cups fat free chicken broth (use reduces sodium for a heart healthy option)

1 pound of ground turkey, cooked separately beforehand
4 red potatoes, cut into small pieces
2 cups onions, chopped fine
1 cup carrots, chopped
1.5 cups celery, chopped
1 cups zucchini, sliced
8 ounces tomato sauce, canned (low sodium for a heart healthy option)
2 cloves garlic, minced
1 Tbs dried parsley
1 tsp dried cilantro or to taste
black pepper to taste

Directions

1. In a large stockpot, combine chicken broth, potatoes, onions, carrots, and celery. Bring to a boil, reduce heat to medium high and simmer until the potatoes are tender, 20-30 minutes.
2. Add the turkey, zucchini, tomato sauce, garlic, parsley and cilantro. Reduce heat to medium low and simmer 10-15 minutes more until zucchini is JUST tender. Season to taste with black pepper and serve.
Serves about 9, 1 cup serves. About 70 calories per cup