½ cup sliced water chestnuts, cut into thin strips
Instructions
Add onions to medium skillet with spritz of olive oil spray and braise until onions are translucent. Add chicken broth to keep from burning.
In a medium saucepan, cook asparagus covered in a small amount of boiling salted water for 5-7 minutes or until just tender. Drain and add to onions in skillet.
Add oregano and garlic powder to mixture and stir to coat. Add water chestnuts and cover and cook about 1 minute, or until heated through. Serve immediately.
Add all ingredients except for flaxseed oil to saucepan and simmer until reduced to 3 to 4 tablespoonfuls or about ¼ cup. Remove from heat. Stir in flaxseed oil and drizzle while still hot over a large entree salad with protein.
Saute onions, sweet potatoes and carrots for five minutes.
Add garlic and broth and simmer one minute.
Toss in remaining ingredients and add more broth if needed.
Simmer on low heat covered for two hours. While simmering make Turkey Sausages
Turkey Sausages
Mix all ingredients and form into mini turkey balls the size of a quarter. Brown in pan coated with thin layer of chicken broth or olive oil spray. Turn frequently. Cut in half and saute the the middle. Add to soup.