I was looking up a recipe to adjust for you this week, but found that I ended up developing my own instead.  I had some leftovers to use.  No, not turkey but the other half of a beef roast from another recipe.  The recipe also called for canned cranberry sauce, which is terrible.  If I do cranberry sauce at all, I make my own.  I made a few changes, but the recipe wasn’t working.  I found I was throwing everything but the kitchen sink into it to keep the calories down and the macros up.  No one wants to eat 10 green bell peppers in a recipe.  I’ve done that before.  So I ditched the canned ingredients for fresh and added all the things that say Thanksgiving.  Think Brussels sprouts and pumpkin.  Check out what I came up with.  You could definitely use up some turkey with this stew.

Here are the final stats:

• 300 Calories
• 10g Fat
• 35mg Cholesterol
• 111mg Sodium
• 465mg Potassium
• 36g Carbohydrates
• 22g of Protein
• 125% Vitamin A
• 111% Vitamin C
• 3% Calcium
• 27% Iron

A Thanksgiving Inspired Beef Stew

Serves 12

• 1.5 lbs beef chuck roast
• 1 yellow onion, chopped
• 1 package (4 cups) of fresh cranberries
• 3 sweet potato, cut into small chunks
• 15oz container of low sugar diced mangoes, drained
• 15oz can of pure pumpkin puree
• 3 tablespoons chipotle pepper in adobo sauce
• 3 garlic cloves, minced
• 1 teaspoon pepper
• 1 teaspoon dry thyme
• 32oz container of low sodium beef broth
• 2 12oz bags of frozen Brussels sprouts, thawed and cut in half
• 2 cups dry brown lentils

Add the sweet potato, yellow onion, cranberries, diced mangoes, pumpkin puree, beef chuck roast, chipotle, spices and beef broth to a slow cooker.  Cook on low for 8 hours or high for 4-5 hours.  Shred the beef.  Add in the lentils and Brussels sprouts and cook on high for another hour.  Stir and adjust seasoning with salt and pepper. Serve.