1. Heat oil in a Dutch oven over medium-high heat. Add ground turkey, onion, and garlic. Cook, stirring and breaking up the meat with a wooden spoon, until the meat is no longer pink, 3 to 5 minutes.
    
2. Add zucchini and cook, stirring occasionally, until the zucchini is starting to soften, 5 to 7 minutes.
    
3. Add bulgur, oregano, cumin, coriander, white pepper and salt and cook, stirring until aromatic, 30 seconds to 1 minute.
    
4. Stir in white beans and chiles, then pour in broth; bring to boil. 
    
5. Reduce heat to a simmer, partially cover the pot and cook, stirring occasionally, until the liquid is reduced and thickened and the bulgur is tender, about 50 minutes. 

Image and Recipe Source: http://www.whatscooking.fns.usda.gov/recipes/myplate-cnpp/white-turkey-chili

Chinese Winter

Melon Chicken Soup

Ingredients: 

1 large winter melon seeded and chopped

2 cups Chicken broth

4 dried black mushrooms rehydrated

2 teaspoons grated ginger root

1- 1/2 cups cooked chicken shredded

1 cup asparagus tips

Salt to taste 

Directions: 

1. Place melon in pot of boiling water; simmer 20-30 minutes until tender. Drain. 

2. Add remaining ingredients; simmer additional 5 minutes.

Image and Recipe Source: http://eatfresh.org/recipe/main-dish-side-dish-soups/chinese-winter-melon-chicken-soup#.WE8qZfkrJPY

Pumpkin Oatmeal

Ingredients: 

1 cup rolled oats

1-1/2 cups water

1/2 cup milk

1/2 cup canned pumpkin

1/4 cup raisins

1 teaspoon cinnamon, nutmeg or pumpkin pie spice

2 teaspoons honey, maple syrup, or other sweetener optional

Directions: 

1. Heat water over medium heat in a skillet until bubbles form. This takes about 3-5 minutes. 

2. Stir in oats. Cover and lower heat to low. 

3. Cook oats until thick, about 5 minutes. Lift lid and stir every minute or two. 

4. Stir in milk and other ingredients.

5. Cook for 1-2 more minutes. 

Image and Recipe Source: http://eatfresh.org/recipe/snacks-breakfast-desserts/pumpkin-oatmeal#.WE8qR_krJPY

Meatball

Soup

Ingredients: 

6 cups water

1/3 cup brown rice

3 low-sodium beef or chicken flavored bouillon cubes or 1 tablespoon low-sodium bouillon powder

4 sprigs fresh oregano finely chopped (or 1 Tablespoon dried oregano)

8 ounces lean ground beef, turkey, or chicken

1 tomato finely chopped

1/2 onion peeled and finely chopped

1 large egg

1/2 teaspoon salt

2 cups fresh vegetables (carrots, celery, broccoli) 

Directions: 

1. In a large pot, combine water, rice, bouillon cubes, and oregano. Bring to a boil over high heat. Stir to dissolve bouillon. Reduce heat to low and simmer. 

2. Meanwhile, in a large bowl, mix ground meat, tomato, onion, egg, and salt. Form into 12 large meatballs. 

3. Add meatball to broth mixture and simmer 30 minutes. 

4. Add vegetables. Cook 10-15 minutes or until meatballs are cooked and rice and vegetables are tender. Serve hot. 

Image and Recipe Source: http://eatfresh.org/recipe/soups/meatball-soup#.WE8p1_krJPY