3 Fat Chicks on a Diet Weight Loss Community  

Go Back   3 Fat Chicks on a Diet Weight Loss Community > Maintainers > Living Maintenance

Living Maintenance general maintenance topics and discussions

Our Favorite Recipes

Reply
 
Thread Tools
Old 10-19-2012, 07:17 PM   #136
Senior Member
 
alinnell's Avatar
 
Join Date: Jan 2006
Location: Southern California
Posts: 9,535

S/C/G: 173/in progress/140ish

Height: 5'8"

Default Spinach Artichoke Soup

Spinach Artichoke Soup

6 to 8 servings (about 1.5 c/serving)

Ingredients

1/2 c. diced onions
3 garlic cloves minced
2 tbsp olive oil
2 cups shredded cooked chicken (I used a rotisserie chicken)
1 can artichoke hearts in water, drained and roughly chopped
1/4 cup all-purpose flour
1⁄2 cup dry white wine
32oz chicken broth (I used fat free, reduced sodium)
1 12oz can evaporated milk (I used fat free)
8oz fresh spinach, roughly chopped
2/3 cup grated Parmesan
Salt and black pepper to taste
1/2 block (4 oz) of cream cheese (optional) (I used fat free)

To make

Sauté onions and garlic in oil in a large soup pot over medium heat until onions are soft, about 3-4 minutes.
Add artichokes; sauté 2 minutes
Stir in flour and cook for 2 minutes, stirring continually
Deglaze pot with wine and simmer until nearly evaporated, scraping any bits from the bottom of the pot.
Stir in broth and chicken and bring to a boil.
Reduce heat to low, add the milk, spinach and Parmesan, and stir until spinach wilts taking care not to boil soup. Add cream cheese and stir until fully melted...if you want a lighter soup, you can leave the cream cheese out.
Season soup with salt and pepper to taste before serving.

Calories are about 1735 for the whole batch, so 217 per serving (if 8 servings). If you want larger servings (6 servings) you still won't break the bank at about 290 per serving.
__________________

(`'•.¸(`'•.¸ ¸.•'´) ¸.•'´)
``•Allison•``
(¸.•'´(¸.•'´ `'•.¸)`' •.¸)



“A Year from Now You May Wish You Had Started Today”~Karen Lamb
alinnell is online now   Reply With Quote
Old 10-24-2012, 01:54 PM   #137
Chuggin' along...
 
Megan1982's Avatar
 
Join Date: Feb 2005
Location: middle of nowhere, Northwest Florida
Posts: 2,719

Default Stuffed Pork Chops (or pork loin or chicken breasts)

I made this one up myself! It feels indulgent without actually being bad at all, is easy and fast, at least for prep time, and gets the BF stamp of approval.

Stuffed Pork Chops
Butterflied, boneless center cut pork chops. Or thick pork chops, sliced down one side to make a pocket/sort of butterfly them yourself.
A few Tbsp of store bought or homemade pesto.
About 1/2 oz of crumbled feta cheese per pork chop. (I'm sure you could sub other cheeses.)
A tsp or 2 of oil, salt, and pepper.

Spread or stuff about 1 T pesto in the center of each pork chop, add the feta cheese, and close the chops if using the butterflied ones. I also lightly coat the outside of each chop with oil. I use EVOO in my Misto to just give each side a quick spritz, give the outside a sprinkle of salt and pepper, and sometimes will add a sprinkle of other seasonings like garlic powder or rosemary. Bake at 350 for about 35 minutes, depending on the thickness of the chops. This could easily be adapted for pork loin or used to stuff chicken, too.
__________________
*Megan*
On maintenance since March 1, 2005

Last edited by Megan1982 : 10-24-2012 at 01:55 PM.
Megan1982 is offline   Reply With Quote
Old 11-06-2012, 03:15 AM   #138
banned
 
Join Date: Nov 2012
Posts: 2

Default

Thanks to all of you, for giving these tips....
elitesuk is offline   Reply With Quote
Old 11-27-2013, 09:33 AM   #139
Chuggin' along...
 
Megan1982's Avatar
 
Join Date: Feb 2005
Location: middle of nowhere, Northwest Florida
Posts: 2,719

Default Healthified Broccoli and Cheddar Soup

I made Allison's Spinach Artichoke Soup that's about two posts up, and it was really good! It's got me thinking that a little white wine in the recipe below might put it over the top. This recipe has a similar base.

I made this soup the other day. It was really easy and fast, and is much lighter than a normal chowder type soup. (I also learned if I call anything "chowder" instead of soup BF will love it - actual content doesn't matter.) We're already also thinking how we can use the base and make different things. We're thinking shrimp, onion, potato, and corn chowder will be next.

Healthified Broccoli Cheddar Soup - from Food Network Kitchens
http://www.foodnetwork.com/recipes/f...ipe/index.html
Ingredients

1 bunch broccoli
1 small onion, finely chopped
1 medium red-skinned potato, diced
1/4 cup all-purpose flour
3 cups low-sodium chicken or vegetable broth
1/4 teaspoon freshly grated nutmeg
1 cup grated extra-sharp Cheddar
1 teaspoon Worcestershire sauce
One 12-ounce can fat-free evaporated milk
Kosher salt and freshly ground black pepper
2 scallions, thinly sliced

Directions

Separate the stems and the florets from the broccoli. Trim and discard the bottom of the broccoli stems and peel the tough outer layers. Finely chop the stems and coarsely chop the florets and set aside separately.

Mist a large pot with nonstick cooking spray and heat over medium heat. Add the broccoli stems, onions and potatoes and cook, stirring, until softened, 7 to 10 minutes. Add the flour and cook, stirring, until lightly toasted, about 2 minutes. Stir in the broth and bring to a boil. Reduce the heat to maintain a simmer and continue to cook, stirring occasionally, until thickened and the vegetables are tender, 12 to 15 minutes.

Meanwhile, combine the reserved florets and 1/2 cup water in a small saucepan. Bring to a boil, cover and continue to steam until the florets are bright green and crisp-tender, about 5 minutes. Add the entire contents of the pot with the florets to the soup along with the nutmeg. Stir to combine and remove from the heat. Stir in the Cheddar, Worcestershire and milk. Season with salt and pepper. Garnish with the scallions.

Cook's Note: Leftover soup should be reheated in the microwave rather than the stovetop, where the cheese will "break" or separate from the broth.

Per serving: Calories: 230; Total Fat 8 grams; Saturated Fat: 4.5 grams; Protein: 16 grams; Total carbohydrates: 26 grams; Sugar: 10 grams Fiber: 4 grams; Cholesterol: 20 milligrams; Sodium: 360 milligrams
__________________
*Megan*
On maintenance since March 1, 2005
Megan1982 is offline   Reply With Quote
Reply
Posts by members, moderators and admins are not considered medical advice
and no guarantee is made against accuracy.


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

vB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off


All times are GMT -4. The time now is 08:39 PM.






Powered by vBulletin® Version 3.6.7
Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Optimization by vBSEO 3.3.2