Lander Chiropractic Weekly Recipe (11/06/2017): Turkey & Sausage Stew
The weather has dropped and it’s time for some hearty meals. This week we took a step away from
ketogenic diet but stayed with low carb, high protein.
1 pound of ground turkey meat
2 sausages (any type of meat that you desire) – slice into small pieces
½ cup of chopped cilantro
1 tablespoon of onion salt
1 tablespoon of Mediterranean sea salt
1 tablespoon of chili powder
3 cloves of chopped garlic
1 carrot – chopped
¼ cup Israeli Couscous
1 jar of organic crushed tomatoes (we use Jovial)
1 carton of chicken bone stock (we use Pacific organic chicken bone stock)
1 stick of butter
Grated Parmesan cheese
Prep Time: Cook Time: Total Time:
30 minutes 3 hours 3.5 hours
Cook Israeli couscous separately in a small pot and set aside.
Using a small slice of butter – lightly season turkey meat with chili powder and sea salt.
Then add chicken bone stock, onion salt, turkey meat, sausage, garlic, carrot, and crushed tomatoes
In a pan – lightly sauté sausage and cilantro with butter for five minutes – then add to crockpot.
Add Israeli couscous.
Mix all ingredients.
Allow to slow cook for 3 hours.
Garnish – grated Parmesan cheese (each portion of stew)
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