Side Dishes, Salads, and Soup Recipes for LA Weight Loss - Soup Recipes For LA Weight Loss
11-05-2005, 07:50 PM
Combine in a big pot:
1 bottle spicy V8 juice
1 big can diced tomatoes and juice
1 large can or box of low sodium beef broth
frozen green beans
frozen sliced carrots
frozen sliced okra
(you could add other non-starchy veggies like squash, zucchini, or chopped greens)
Spike, or other salt-free seasoning, to taste
couple dashes lite salt
couple dashes tabasco sauce
Bring to a boil, then simmer for about 20 minutes or until the veggies are cooked to your liking. This is even better the next day, after the flavors have had a chance to blend.
exchanges-1 1/2 cups of soup (1 serving) equals 3 vegetables
01-30-2006, 04:49 PM
exchanges per serving-1 Protein, 4 Vegetable
1/4 med cucumber
2 packets Herbox very low sodium chicken bouillon
1 T low sodium soy sauce
1/8 t ground ginger
Dash of white pepper
5 or 7 ozs fish fillet (according to plan) cut into 1/4 inch slices (YUCK:)
1 C fresh spinach, torn into bite-size pieces
5 green onions with tops, sliced
Cut cucumber (lengthwise) into 4 quarters; remove seeds. Cut into slices; set aside.
Make Herbox according to package directions.
Add soy sauce, ginger, pepper bring to a boil.
Add cucumber, fish, mushrooms, and onions bring back to boil, reduce heat.
Simmer uncovered until fish flakes easily.
Stir in spinach until wilted.
Serve immediately. Makes 1 serving.
02-05-2007, 10:51 AM
Recipe Name: Southwest Soup
2 (14 oz.) cans fat free reduced sodium chicken broth
1(14 1/2 oz.) can RotelŽ tomatoes
1 1/2 cup frozen corn
1 (15 oz.) can black beans
1 1/2 cup fresh yellow squash, diced
1 1/2 cup fresh zucchini, diced
1 cup frozen okra
1 (16 oz.) can turkey chili such as WolfeŽ brand
Place all ingredients into large pot to simmer all at the same time. When warm, enjoy! I heat mine for about an hour to fully cook the squash and zucchini.
Makes: 6 servings
Serving size: about 1 1/2 cups
LA Exchange: 1/2 Protein, 1 Vegetable, 1 Starch
02-05-2007, 10:57 AM
Baked Potato Soup
4 large baking potatoes (about 2-3/4 pounds)
1/2 cup light butter or margarine
1/2 cup all-purpose flour
3/4 tsp Morton Lite Salt
1/4 tsp white pepper
6 cups 1% milk
1 cup (8 oz) light sour cream
1/4 cup thinly sliced green onions
6 slices extra lean turkey bacon, cooked and crumbled, such as Jennie-O®
1 cup (4 oz) shredded reduced-fat cheddar cheese
1 tbsp very low-sodium chicken bouillon granules
Bake potatoes at 350 degrees for 65-75 minutes or until tender; cool completely. Peel and cube potatoes.
In a large saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually add milk (I add chicken base here). Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; whisk in sour cream.
Add potatoes and green onions. Garnish with bacon and cheese.
Makes: 12 servings
Serving size: about 1 cup
LA Exchange: 1 Starch, 1 Fat, 1 Dairy, 1 Condiment
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