Ingredients:

Healthy Note: Pumpkin purée makes a delicious sauce component; it provides a sweet undertaste and creamy texture.

2 Tbsp. canola oil, divided
4 green onions, finely chopped
2 tsp. grated fresh ginger
1 1/2 lbs. boneless, skinless turkey thigh meat, cut into 1 1/2" cubes
1 can (14 1/2 oz.) diced stewed tomatoes, chopped
1 cup pumpkin puree
1 cup water
1/2 packet sugar substitute
1/2 tsp. salt
1/4 tsp. pepper
2 Tbsp. chopped fresh cilantro

Directions:

1. Heat 1 tablespoon of the oil in a large soup pot over medium heat. Cook green onions three minutes, until softened. Add ginger and cook two minutes more. Transfer to a bowl.

2. Heat remaining oil in pot. Brown turkey pieces in batches, three to four minutes per batch. Return green onions and ginger to pot. Stir in tomatoes, pumpkin puree, water, sugar substitute, salt and pepper. Bring to a boil. Reduce heat to low and simmer, partially covered, 40 minutes, until turkey is tender. Stir occasionally. Add cilantro and cook two minutes more.

Nutritional values per serving: 243 calories, 12.5g fat, 23.5g protein, 9.5g carbohydrate, 2.5g fiber and 7g net carbs.

Yield:

Makes six servings.