Homemade Soy Yogurt Slow Cooker (Vegan)

Homemade Soy Yogurt made in the Crock Pot (Slow Cooker)

Several weeks ago, I bought soy yogurt for the first time to make a Buffalo Chickpea Pizza recipe. The recipe called for making Ranch dressing with the soy yogurt to drizzle on the pizza after baking. I love the pizza recipe but I really love the Ranch salad dressing recipe. I’ve been making it over and over ever since I tried it.

I was a tad worried when I bought the soy yogurt. First I worried I would not like it and it would go to waste.  I only need about 1/2 a cup and I could only find a big tub of it.  The tub I got contained less yogurt (as compared to the plain cow’s milk yogurt I used to buy) and it was more expensive.  I want to say the price for the three cup tub of yogurt is $5.79. The other thing I noticed about the soy yogurt (Silk brand) is that it contained a lot of added sugar.  It got me to thinking... if I have made cow’s milk yogurt in the slow cooker in the past, why not try soy yogurt?!

I started researching vegan yogurt recipes. At first I found recipes that called for pro-biotic capsules that could purchased on line.  What I found was big bottles for $44.00 when I just needed one or two capsules. Then I saw recipes calling for acidophilus and that sound familiar (as in... maybe I could find that at WalMart for less than $44.00).  I kept searching and I found a recipe and instructions that called for a small tub of store bought yogurt with live/active cultures and the adding it to warmed soy milk.  Basically, this is the exact method I used when making cow’s milk yogurt a few years back.  I made it Monday and it worked. And it’s delicious.  I am also happy that it is less expensive than the store bought soy yogurt, it contains less sugar, and overall it containers fewer additives and ingredients which, in my mind, makes it a little more wholesome.

Here is the tutorial I followed for making my homemade soy yogurt. The most important things I can point out is to look fo soy milk and yogurt which contain as few as ingredients as possible.  Specifically, look for soy yogurt which contains only soybeans and water.  Also, you must ensure the yogurt you use contains live/active cultures.  I had a hard time finding mention of live/active cultures on the Silk brand soy yogurt.  It was sort of hidden in the list of ingredients.


http://greenleavesandjam.com/the-easiest-crock-pot-homemade-yogurt-vegan-plant-based/

I made my homemade yogurt into some overnight oats.  Above you can see it with banana and natural peanut butter.  This is my favorite combination.  Overnight oats could not be easier to make.  You can make them a bazillion different ways but adding different toppings. 

 Here is the basic OVERNIGHT OATS recipe:

3/4 cup plain, unsweetened yogurt

3/4 cup milk of your choice (I used unsweetened almond milk)

1/2 cup rolled/old fashioned oats

2 tablespoons chia seeds

A splash of pure maple syrup (more or less depending how sweet you like things)

A splash of vanilla

Combine all ingredients in a bowl and stir to combine.  Refrigerate overnight (or at least a few hours) and top as desired.  Thawed frozen berries, jam, banana, nut butters, coconut, chopped nuts... the possibilities are endless.  You can experiment with other flavors... in place of vanilla, try almond extract for example.   

I typically eat overnight oats cold but they can also be enjoyed hot; just warm in the microwave oven as desired.

Oven Roasted Spiced Yogurt Marinated Chicken Drumsticks

Oven Roasted Spiced Yogurt Marinated Chicken Drumsticks

I saw a small package containing five chicken drumsticks at the grocery store the other day and I was astonished by the low price.  I want to say it was $2.39 or $2.63.  I pondered a few options and decided to marinate the chicken in yogurt.  I had tried this once before with chicken tenderloins and I grilled the chicken on the stove top in my grill pan.  It was good!

I decided to remove the skin from the drumsticks to make the dish a little lower in fat.  I paired it with my favorite Roasted Turmeric Cauliflower (recipe HERE) and steamed broccoli.

I can't eat a chicken drumstick without thinking of my son.  I remember when he was young, he called chicken legs "chicken on a stick".  So cute.  He'll be 22 years old in a few weeks but thinking about "chicken on a stick" still makes me chuckle.  

OVEN ROASTED SPICED YOGURT MARINATED CHICKEN DRUMSTICKS

Adapted from "Once Upon a Chef"

Original recipe link is here: https://www.onceuponachef.com/recipes/middle-eastern-chicken-kebabs.html

• 1/2 cup plain Greek yogurt (I used 2% Fage brand plain Greek yogurt)
• 1 teaspoon paprika
• 1/4 teaspoon cumin
• 1/4 teaspoon turmeric
• 1/16 teaspoon cinnamon
• 1/2 teaspoon crushed red pepper flakes (reduce to 1/4 teaspoon if you don't like heat)
• finely grated lemon zest (from 1/2 of one lemon) 
• freshly squeezed lemon juice (from 1/2 of one lemon)
• 3/4 teaspoons salt
• 1/4 teaspoon freshly ground black pepper
• 2 to 3 garlic cloves, minced
• 5 to 6 chicken drumsticks, skin removed if desired

Place all ingredients (EXCEPT for the chicken) in a gallon size plastic bag with a zip closure; zip the bag closed.  Mash ingredients around with your hands to combine.  Add in the chicken drumsticks, zip bag closed, and mash around ingredients until all the chicken pieces are coated in the spiced 

yogurt.  Refrigerate for 2 to 3 hours, longer if desired (I allowed mine to marinate overnight).

Line a baking sheet with foil and spray generously with non-stick spray.  Preheat oven to 425 degrees Fahrenheit.  Place marinated drumsticks on the baking sheet (drumsticks should not be touching each other) and roast for 40 to 45 minutes, turning once half way the baking time. (Note: Cook until internal temperature reaches at least 165 degrees Fahrenheit).

This recipe is great for meal prep.

French Onion Dip and Homemade Pita Chips

Healthy French Onion Dip & Homemade Pita Chips



A few weeks ago, my husband was told he has high triglycerides.  Since then he has done a great job of modifying his diet to get his levels to a better place and I've been doing what I can to show him he eat healthy, have a lot of variety in his diet, and enjoy some treats that are actually pretty darn healthy.  When he first learned his triglycerides were high and what dietary changes he would need to make, he was going on and on about not eating pizza, pasta, as well as chips and dip.  I had a few ideas.  We tried a great recipe for Ranch Dip and he's enjoying eating this dip with raw carrots.  You can see the recipe HERE.


Next I decided to search for a recipe for Healthy French Onion Dip and I decided to make some homemade pita chip for crunch.



Here is the recipe for Healthy French Onion Dip; it's made with Greek yogurt.  My husband really likes the dip on pita chips but he says it's also good on raw carrots.  I was out of town for a few days and my husband said he put a nice dollop of the French Onion Dip on a turkey burger and he said that was also really good.  I should remind you that my husband basically says he does NOT like Greek yogurt, but he likes these dips which are made with Greek yogurt.

The French Onion Dip recipe is a bit of work and you do need to cool the caramelized onions before adding the onions to the cold yogurt.  If you are short on time, you can easily make up the onion portion of the recipe a day or two in advance and then refrigerate the caramelized onions until you want to make the dip.

The source of inspiration for this recipe can be found here on a website called "The Kitchn".  I did not make a lot of changes to the recipe except I used far less thyme.  I find dried thyme to be a very potent seasoning so I just added in two little teeny tiny pinches of dried thyme.  The original recipe calls for "2 springs of fresh thyme".  To prepare my onions for the dip, I used only 2 tablespoons of extra virgin olive oil; however, the original recipe calls for 1/4 cup of extra virgin olive oil.

The original recipe can be found here.
https://www.thekitchn.com/recipe-homemade-french-onion-dip-with-caramelized-onions-and-greek-yogurt-recipes-from-the-kitchn-199360

French Onion Dip

Makes about 3 cups

• 2 tablespoons extra virgin olive oil
• 3 small to medium sized sweet onions (I used Vidalia onions), finely chopped
• Pinch of salt
• 1
  large clove garlic, minced
• 1 tablespoon
  Worcestershire sauce
• 2 small pinches of dried thyme
• 2 cups
  plain Greek-style yogurt (I used Fage brand 2%)
• Freshly ground black pepper
• 1 teaspoon
  salt (I used kosher) or salt to taste

Add the oil and onions along with a big pinch of salt to a large sauté pan. Cook over medium heat, stirring frequently, until onions caramelize into a deep brown color. This may take up to 30 minutes. You may need to add a splash of water or wine towards the end if the onions begin to burn.

When the onions are done, add the minced garlic and stir for several seconds until you can smell the garlic. Turn off the heat and stir in the Worcestershire sauce and dried thyme. Let cool.

In a bowl, mix the cooled onions and the yogurt until blended. Stir in several turns of freshly ground black pepper. Taste for salt. If you are serving this with salted chips, be sure to use one for your final tasting so you can adjust accordingly.

Serve garnished surrounded by your dippers of choice.  This dip can be made a day in advance, kept well-covered in the refrigerator.

For the pita chips, I went all out and made homemade whole wheat pita bread and then chopped them up to make baked pita chips. This is a lot of work and a very time consuming process and most folks might not want to make pita from scratch.   Here is a link that gives you directions for how to make baked pita chips using store bought pita bread.  For seasoning, I just used extra virgin olive oil, kosher salt and garlic powder since I was making these chips to scoop the French Onion Dip.  Pita chips can be seasoned in a variety of ways and are great with other dips and spread such as hummus, cheese balls, etc.

Here is the link for Baked Pita Chips instructions:  Click HERE.

Here are a few photos of my homemade whole wheat pita bread. I'll share this recipe in a separate post sometime soon.  Tragedy struck when I was making my pita bread! I heard my oven shake and I was baffled by the odd noise. When I went to check on my pita bread, I found that my pizza stone had cracked in to two pieces!



No worries... I ran out to "Bed, Bath, and Beyond" and got a new one.  This pizza stone cost just under $40.00 but it's a good investment in my opinion. I got years and years of use out of my last pizza stone.

So Easy! Crock Pot Applesauce

Crock Pot Applesauce

I will probably never buy applesauce again. I made applesauce in my Crock Pot (slow cooker) yesterday.  It was so easy and it tastes great.  I know exactly what is in it and, frankly, it's way sweeter than the unsweetened applesauce I purchase at the store. I bought a little bag of Gala apples at my Kroger store the other day.  I had a coupon for bagged apples and I think the bag I got was 3 pounds.  The apples were all small and they were not that pretty; apple rejects.  I love to eat applesauce with cottage cheese... great with a sprinkle of chia seeds but even better topped with homemade granola.  Soon I'll try the applesauce, Greek yogurt, and granola combination.  I love to have this kind of thing for breakfast like I did today.

The applesauce couldn't be easier.  Fall, apple season, pumpkin spice season... they will be here soon. I'd like to try making applesauce with a variety of kinds of apples this fall, but the All-Gala-Apple version was great.

Crock Pot Applesauce

3 pounds of apples (peeled, cored, and chopped)

2 cinnamon sticks

1/2 cup water

fresh squeezed lemon juice (I used a few teaspoons)

Place all ingredients in a Crock Pot (slow cooker).  Cover with lid and cook on LOW for 2 hours.

Stir and mash the apples (I used a fork); cover and cook for another 1 1/2 to 2 hours on LOW.  Cooking time may vary depending upon your slow cooker of course.

Your house will smell great.  I read a few recipes on line which indicate the applesauce freezes well.  I am amazed how much the apples cook down.  This made a lot less applesauce than I thought it would.  I may freeze some but I may gobble it up before it goes bad.

Frozen Yogurt Dog Treats with Peanut Butter, Flax, and Honey

Frozen Yogurt Dog Treats

I am trying to make dog treats at home since we are discovering some food sensitivities in our boy dog, Brutus.  The vet said it's likely Brutus is sensitive to chicken. Apparently that is very common.  A long while back, we also thought Brutus might be sensitive to wheat as well.  So a week or so ago, I set out to make some treats that contained no chicken or chicken by products (also no eggs) and no wheat.

I found a recipe that called for yogurt and peanut butter; at the last minute I decided to add in some flax seed meal and honey.  My thought process being... if the dogs don't like them, then I WILL EAT THEM.

Frozen Yogurt Dog Treats

1 cup Greek yogurt (I used 2% Fage brand)

1/2 cup natural peanut butter

1 tablespoon honey

1 tablespoon ground flax meal

Combine all ingredients in a medium sized bowl.  Stir until ingredients are nearly combined.  Scoop all into a gallon sized plastic bag.  Snip one corner of plastic bag with scissors.  Use the plastic bag like a pastry bag and squeeze the yogurt mixture out onto a parchment lined cookie sheet through the hole in the bag's corner.  You can portion the treats out as small or as large as you would like and depending upon your dog's size.  I made very small dollops which were about the size of Hershey's Kisses (or smaller).  Place cookie sheet in freezer.  Freeze for about 1 hour and then transfer the treats to a glass or plastic container with a tight fitting lid.  Store in the freezer.

VERDICT:  Sandy really likes these treats. She loves all things DAIRY. Cottage cheese, yogurt, milk, cheese, and so on.  Brutus is not a fan of the frozen yogurt treats.  Since I used Greek yogurt, these treats are very tart.  I am not sure if is Brutus is not a fan because they are frozen or because of the tart taste.  

RECIPE SOURCE:

http://playeatlearn.blogspot.com/2013/10/homemade-peanut-butter-yogurt-dog.html?m=1

Blueberry Banana Overnight Oats

Blueberry Banana Overnight Oats

Do I lose a little credibility when I describe every new thing I try with remarks such as... "this recipe is GREAT!" and "this is my new FAVORITE thing to eat!"?!?  I say those things too much I think.

But I think these Blueberry Banana Overnight Oats are GREAT and they are my NEW favorite thing to eat.  I think this recipe would be fine without the blueberries but I happened to have a LOT of blueberries at home this week because I bought a big container of blueberries at Sam's Club.  I tried a few bites of the oats without blueberries and I kind of think these oats taste a little like banana pudding.  You know... the kind with vanilla wafers and bananas layered in vanilla pudding!?!  Maybe that's a stretch, but I really like this recipe.  I used to think of myself as a morning person, but sometimes I am not wanting to cook first thing in the morning especially before I've had some coffee.  So I think it's really nice to just reach in the fridge and grab a pre-made breakfast.  Plus, it's been really hot in Southern Colorado this past week, so a cold breakfast is nice and refreshing.

Blueberry Banana Overnight Oats (makes 2 servings)

Measurements in ( ) reflect 21 Day Fix containers

1/2 cup of rolled oats (1 yellow container)

3/4 cup plain yogurt [I used Fage 2% strained Greek yogurt] (1 red container)

3/4 cup unsweetened almond milk or milk of your preference (1 red container)

2 tablespoons chia seeds (1 orange container)

1 to 2 tablespoons maple syrup (I used just 1 tablespoon but add more to make it sweeter if you like)

1/2 teaspoon vanilla

1 banana sliced (this is a great recipe for very ripe bananas since they are so sweet)

about 1/2 cup fresh blueberries

In a medium sized bowl, combine the oats, yogurt, milk, chia seeds, maple syrup, and vanilla. Stir well to combine.

Layer and divide the ingredients into two glass jars or plastic storage containers.  Place about 1/4 of the yogurt mixture into the bottom of one jar and then place about 1/4 of the yogurt mixture into the bottom of the second jar.  Put half the sliced banana into one jar and half the sliced banana into the second jar.  Top the banana slices with the remaining yogurt mixture (covering the banana slices with the yogurt will help prevent browning).  Top each with about 1/4 cup fresh blueberries. Cover jars with lids and refrigerate overnight.  I used stem-less wine glasses for my overnight oats. I top each with some plastic wrap and a rubber band since the glasses don't have lids.  Eat cold and best if eaten within 3 to 4 days.

Banana Chocolate Chip Overnight Oats

Banana Chocolate Chip Overnight Oats with Chia

Sometimes a girl needs a little chocolate, am I right?  I was doing a little food prep on Saturday and I realized I had just enough Greek yogurt left to make up two kinds of overnight oats.  I made up some Strawberry Chia Overnight Oats (recipe link HERE) and decided that I wanted to also make up some Banana Chocolate Chip Overnight Oats. I looked around on the internet and reviewed a few recipes and none of them had just the right proportions I was looking for, so I decided to wing it and they turned out great.  One thing I can tell you about this recipe is that if you use thick, strained Greek yogurt, this dish will be a bit tart.  If you find the tart taste of Greek yogurt to be off-putting, then you can just use plain, unstrained yogurt.  If you use unstrained, non-Greek yogurt, you might want to use slightly less milk in your preparation (since Greek yogurt is very thick and unstrained yogurt has a thinner, more liquid consistency).  It took me awhile to get accustomed to the tart taste of Greek yogurt, but I've grown to really love it and I especially like the thick and creamy texture it has.  I use Chobani Greek yogurt with 2% milkfat.

Banana Chocolate Chip Overnight Oats (makes 2 servings)

Measurements in ( ) reflect 21 Day Fix containers

1/2 cup of rolled oats (1 yellow container)

3/4 cup plain yogurt (1 red container)

3/4 cup unsweetened almond milk or milk of your preference (1 red container)

2 tablespoons chia seeds (1 orange container)

1 to 2 tablespoons maple syrup (I used just 1 tablespoon but add more to make it sweeter if you like)

1/2 teaspoon vanilla

1 banana sliced

1 to 2 tablespoons mini semi-sweet chocolate chips

In a medium sized bowl, combine the oats, yogurt, milk, chia seeds, maple syrup, and vanilla. Stir well to combine.

Layer and divide the ingredients into two glass jars or plastic storage containers.  Place about 1/4 of the yogurt mixture into the bottom of one jar and then place about 1/4 of the yogurt mixture into the bottom of the second jar.  Put half the sliced banana into one jar and half the sliced banana into the second jar.  Sprinkle up to 1 tablespoon mini chocolate chips into each jar.  Top the banana slices and chocolate chips with the remaining yogurt mixture (covering the banana slices with the yogurt will help prevent browning).  Cover jars with lids and refrigerate overnight.  Eat cold and best if eaten within 3 to 4 days.

Yogurt Treat

At the grocery store, I imagine you've noticed these fun and yummy looking yogurt treats.  Chobani brand has "Chobani Flips" and Fage brand has "Fage Crossovers".  As you can see above, the yogurt container has two compartments and you can flip the container of toppings into the container holding the yogurt.  I keep eyeing these at the store and considering trying one since I had a coupon, but these treats have a lot of sugar in them (20 grams of sugar per serving which is equal to 5 teaspoons of sugar in one serving).

I decided to try out my version of this flavor combination at home just the other day and it was a really yummy treat.  The Fage Crossover above is Greek yogurt with caramel blended in and the topping is honey roasted salted almonds.  Sounds amazing!

For my at-home version, I started with Fage brand plain 2% milkfat Greek yogurt and drizzled over about a teaspoon of pure maple syrup.  I topped it off with some roasted & salted almonds that I chopped up using my Pampered Chef food chopper. I love that thing!

This is a really good treat. It's healthy enough for a meal or snack but makes a nice dessert, too.  I think it also might be good with some sliced banana added in.  Maybe I'll try that next time!?!

Make Ahead Yogurt & Fruit Parfaits with Homemade Granola

Make Ahead Yogurt & Fruit Parfaits with Granola

Do you ever find the most perfect food combination and then just keep making it over and over and over?   I have been making these Make Ahead Fruit & Yogurt Parfaits with Homemade Granola the past few weeks and I seriously cannot get enough of them.  They make for a super easy breakfast or a very satisfying afternoon snack.   

I am using frozen berries, plain Greek yogurt, and homemade granola.  At the grocery store just yesterday I noticed the yogurt cups with the clear plastic lids filled with granola in the dairy section and I thought to myself, "that granola looks so sad!"  The fruit, yogurt, and granola I am using have no added sugar; the granola is sweetened with just a touch of maple syrup.  When I first started making these parfaits, I was adding a drizzle of honey to the tart yogurt, but I stopped adding it as I am finding the berries to be sweet enough. If you are watching your sugar intake, be sure to check the label on your frozen fruit because sometimes they sneak in some sugar.  It does seem to take more than 10 hours for the berries to thaw out in the refrigerator so keep that in mind. But when the berries do thaw, there is a wonderful liquid released from the berries and it swirls into the thick yogurt beautifully. 

Here is the frozen fruit I am using; this is from my Kroger Store and the "Cherry Berry Medley" contains cherries, strawberries, blueberries, and blackberries.

I've posted this granola recipe in the past, but I've tweaked the recipe a bit... so here it is again!
Unlike many granola recipes, this recipe has no added fat (ie. vegetable oil or butter).

ENERGIZED GRANOLA WITH CHIA SEEDS

Dry Ingredients:

1 1/2 cups rolled oats 

1/2 cup black chia seeds

1/4 cup sliced almonds or chopped almonds

1/4 cup unsweetened coconut flakes

1/4 cup sunflower seeds
1/4 cup pumpkin seeds

1/4 cup chopped walnuts or pecans
1 teaspoon ground cinnamon

Coating:

1/4 cup maple syrup

1 teaspoon vanilla extract

Preheat the oven to 300 degrees F and line a baking sheet with parchment paper.

Stir together all of the dry ingredients in a large bowl.  In a small bowl or a Pyrex measuring cup with a spout, combine the maple syrup and vanilla; stir with a fork to combine.  Pour the maple syrup mixture over the dry ingredients and stir well until all dry ingredients are moistened.  Pour all onto the prepared baking sheet.

Bake, stirring after 15 minutes, until the nuts are golden brown, about 30 minutes total.  Turn the oven off; open the oven door and leave it open. Allow the granola to toast further in the oven as it cools off (about another 30 minutes).

Store the fully cooled granola in a plastic or glass container with a tight fitting lid; store at room temperature.

MAKE AHEAD YOGURT & FRUIT PARFAITS (Make 3)

3 cups frozen berries (Private Selection brand "Cherry Berry Medley")
1 1/2 cups Greek Yogurt plain (Fage brand 2 percent milkfat)
About 9 tablespoons Energized Granola with Chia

Use 3 plastic cups with lids.  In each plastic cup, add 1 cup frozen fruit and about 1/2 cup Greek yogurt (more if desired).  Top the cups with the lids and refrigerate (berries will take more than 10 hours to thaw in the refrigerator).  When ready to serve, top the Yogurt and Fruit Parfait with about 3 tablespoons of Energized Granola with Chia.

Taco Chili Soup with Pumpkin

Taco Chili Soup

A few weeks ago, I had an idea for a soup I wanted to make.  It was going to be a soup that tasted like pizza and I planned to add in all the things I like on top of my pizza.  Bell pepper, onions, mushrooms, olives, and even some zesty turkey pepperoni.  I kept thinking of the best way to make the soup; roast the veggies in the oven, cook it all on the stove top, or throw it all in the slow cooker?  I finally ended up throwing it all (ALL 16-gazillion ingredients!) in the slow cooker when I made this soup this past weekend.  Unfortunately, the soup was NOT nearly as good as I hoped it would be. Don't get me wrong.  I ate it all, but I know I can do better.  Basically, I think it would have been better to saute or roast the mushrooms before adding them to the soup.  I put 1/2 a pound of uncooked mushrooms in the slow cooker with all the other ingredients and mushrooms are just full of liquid.  Maybe the soup was to watery? I don't know. I will try again and I'll keep you posted. 

This weekend, I also made a Taco Pizza for my husband.  Ordinarily, this is a meatless pizza when I make it, but this time he asked that I add Jennie-O Taco Seasoned Ground Turkey.  It comes in a one pound package.  I used only 1/2 of the turkey (maybe a bit more... I did not measure it) on the pizza so I had seasoned taco meat left over.

This week, I found myself craving soup again. I think I am in a soup mood nearly every day because we go for walks in the morning when it's still rather cool out.  I was wanting soup but not wanting to go to the store.  I threw a bunch of ingredients I found in the kitchen in the slow cooker (including the leftover seasoned turkey taco meat) and it ended up being one of my favorite soups EVER.

The moral to the story is that sometimes just a few simple ingredients can result in something really good and you don't need a GAZILLION ingredients or fancy techniques to make a great soup.  I threw it all in the slow cooker and it turned out great.

If you ever find yourself with leftover seasoned taco meat of any kind, you might think to make soup like I did.

Taco Chili Soup with Pumpkin

1/2 to 1/3 of a pound of Jennie-O Brand Taco Seasoned ground turkey, cooked & crumbled
1 can pinto beans (15.5 ounces), drained and rinsed
1 can beef broth, low sodium (14 ounces)
1 can fire roasted diced tomatoes (14.5 ounces)
1/3 cup canned pumpkin puree
1/2 medium sized yellow or sweet onion, diced
a few pinches of crushed red pepper flakes (optional)
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1 teaspoon chili powder
1/2 teaspoon granulated sugar (add more at the end if desired)
several grinds of black pepper (20 to 25 grinds), or to taste
salt to taste at the very end

For serving:  Low fat Greek plain yogurt or sour cream

Put all ingredients (from cooked ground turkey through black pepper... everything but the salt and yogurt/sour cream) in a slow cooker (I used my small Crock Pot).  Cook on LOW for 3 to 4 hours (until onions are tender).  Taste for seasoning.  I added just a few more pinches of sugar at the end to offset the spicy heat and the acidity of the tomatoes.

Serve each bowl of soup with a few tablespoons of plain yogurt or sour cream stirred in. 

Enjoy!

Makes 4 servings.