Here is a creation from one of my 17DD Blog community members, Sarah M. She couldn’t quite find what she was looking for, so she combined two recipes she found and came up with her own creation and she named it Middle Eastern Turkey and Carrot Stew.
I made a few notes below in the recipe to make this 100% compliant with the 17 Day Diet.
The sky really is the limit when you’re making this dish.
You can add in virtually any type of cycle-approved vegetable either in the stew itself, or on the side.
Garlic is one of my favorite ingredients in this dish and Sarah uses a lot in it! If you’re not a huge fan of garlic, or your body doesn’t tend to agree with it, either use less or don’t use it at all.
Another favorite and featured vegetable in this recipe are carrots! If you’re looking to make this stew stretch a few more meals, consider adding a few extra carrots.
Remember, carrots are a veggie that are allowed in unlimited quantities on the 17 Day Diet, so eat up!
Bonus points if you use different colored carrots!
Lastly, one of my other favorite ingredients in this stew is broccoli!
It’s full of fiber and will help keep you fuller longer.
Oh, and like carrots, broccoli is a veggie you can eat in unlimited quantities.
I’m sure it’s cousin, cauliflower, would be a great addition, too!
As you can see from Sarah’s photo below, her stew is filled with a lot of great ingredients – it’s so colorful and full of flavor!
Remember, you can switch up the ingredients based on your preferences. I think most combinations will turn out fine!
Depending on which cycle you’re on, serve this over steamed broccoli if on cycle 1.
This dish would also be lovely served with diced potatoes or Basmati rice if you’re on cycle 2.
Lastly, if you’re on Cycle 3, consider adding a bit of cooked pasta to the stew to make it extra special!
Other 17 Day Diet Soups To Try For Dinner
If you enjoy this Middle Eastern Turkey and Carrot Stew recipe, you may want to check out my other 17 Day Diet Soup recipes, including a chili recipe, for good measure:
- Butternut Squash Soup
- Homemade Tomato Soup
- Turkey Cilantro Enchilada Soup
- Chicken Enchilada Soup (Slow Cooker)
- Chili Con Carne with Beans
- MaryPat’s Creamy Apple, Carrot & Cauliflower Soup
- Carrot & Apple Soup
If you make this stew recipe, I’d love for you to come back and review the recipe card below. Plus, if you’re on social media, tag me @17ddblog and show me your soup!
- 1 pound lean ground turkey
- 2 small onions, diced
- 1/2 bulb garlic, minced
- 3 carrots, halved and sliced
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon coriander
- 1 small can tomato juice (V8) *or* 1 small can tomato sauce (Torey's edit)
- 14 oz can diced tomatoes
- 1/2 cup water
- Steamed Broccoli or brown/basmati rice for serving (optional)
- In a large pan over medium-high heat, add turkey and brown.
- Next, add vegetables to turkey mixture and sauté until onions are tender.
- Add spices to mixture to toast, about 1 minute.
- Add tomatoes, tomato juice and water and simmer until carrots are tender, about 30 to 40 minutes.
Approved for all cycles.
Serve over steamed broccoli, or if on Cycle 2 or 3, serve over brown or basmati rice.
All Photos courtesy of Sarah M.