It’s a sad day here in Chino Hills.
Sure, the sun is shining. The hills are vibrantly green. The spring flowers are bursting with color.
Even the birds are singing.
Apparently they didn’t get the memo.
Tomorrow is our long-time assistant Marilyn’s last day with us.
She’s been our right-hand woman for nearly 5 years, so it’s hard to imagine how life will go on. Frankly, the news hasn’t fully sunken in yet.
Marilyn, congratulations on your new job and the advancement of your career. We love you and will miss you so much!
Meanwhile, I’m going to take comfort in this Turkey & Veggie Stew.
There’s nothing better than a warm bowl of comforting stew — especially when it’s filled with nutritious ingredients like veggies and lean ground turkey.
- 2 teaspoons olive oil
- 2 garlic cloves, minced (or save time with frozen minced garlic cubes from Trader Joes)
- 1 bunch of carrots, chopped
- 2 onions, chopped
- 1 bunch of celery
- 1 fennel bulb
- 1.3 lbs lean ground turkey
- 4 cups veggie broth
- 1 (14.5oz) can stewed tomatoes
- 4 ears of corn, kernels sliced off cobb
- 3 Tablespoons tomato paste
- 2 teaspoons dried basil
- Dash of salt and freshly ground pepper
- In a large skillet heat the olive oil. Add garlic.
- Add chopped carrots, cover for 5 minutes.
- Add onions, celery and fennel. Saute until soft.
- In another skillet cook the ground turkey over medium heat until fully cooked, stirring often. Drain off excess fat.
- Transfer the veggies to large soup pot and add the remaining ingredients, and the cooked turkey. Cover and cook over low heat for 40 minutes. Add extra water as desired.
Did you try this recipe? Share how you liked it below…