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Soups, all green veggies and any foods with a high water content count as high-volume, low-calorie foods that will help to stay longer satiated. Add protein to your a big pot soup to eat all week following the big weekend feast.

INGREDIENTS 6 slices bacon, chopped; 1 onion, chopped; 1 large carrot, peeled and chopped; 1 yellow bell pepper, chopped; 2 cloves garlic, minced; kosher salt; Freshly ground black pepper; 1/2 c. of green been or peas & spinach; 4 c. low-sodium chicken broth; 2 c. leftover shredded turkey, or other protein; 1/4 c. Freshly Chopped Parsley 

 DIRECTIONS 

  1. In a large pot over medium heat, cook bacon until crispy, 8 minutes. Transfer to a paper towel–lined plate. Drain all but 1 tablespoon bacon fat.
  2. Add onion, carrots, bell pepper, and garlic and season with salt and pepper. Cook until soft, 5 to 7 minutes.
  3. Add broth, and greens and bring to a boil. Simmer beens and peas until is tender, 10 minutes.
  4. Stir in leftover turkey or chicken and parsley until warmed through and serve immediately with crispy bacon.