I have to send a HUGE thanks out to Beachgal, for passing along a SENSATIONAL recipe that is totally Ph1 legal, VERY tasty, and very very filling.
I hate to even say this, because it sounds so cliche, but I made this recipe last night and got my wonderful boyfriend Rob to taste it, and he said, "Are you serious? This is diet food?" I wouldn't normally type that, because so many people say that about recipes that aren't very good, so it loses its punch. But this time, it's totally legitimate.
So, Beachgal, I LOVE you -- thank you SO much, I think you have seriously saved Ph1 for me, because I finally have something easy and delicious to bring to work that will fill me up for a few hours at least.
Here's the recipe for everyone else's perusal (I'm sure this should be posted in the recipes section, but I didn't want anyone to miss it):
Ham and White Bean Soup
From Cooking Light
A touch of vinegar added at the end brightens the flavor of this amiable stew.
2 cups coarsely chopped yellow onion
3/4 cup coarsely chopped celery
1/2 cup coarsely chopped carrot
2 teaspoons vegetable oil
1/2 cup chopped cooked ham
1 bay leaf
1 (15.8-ounce) can Great Northern beans, rinsed and drained
2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
1 teaspoon white wine vinegar
1/4 teaspoon black pepper
Combine first 3 ingredients in a food processor; pulse 10 times or until finely chopped. Heat oil in a Dutch oven over medium-high heat. Add vegetables; saute 5 minutes, stirring occasionally. Add ham, bay leaf, beans, and broth; bring to a boil. Reduce heat; simmer 12 minutes or until vegetables are tender. Remove from heat; stir in vinegar and pepper. Discard bay leaf.
Yield: 4 servings (serving size: 1 cup)
NUTRITION PER SERVING
CALORIES 230 (14% from fat); FAT 3.6g (sat 0.8g, mono 0.9g, poly 1.6g); PROTEIN 15.7g; CARB 34.9g; FIBER 7.9g; CHOL 9mg; IRON 2.4mg; SODIUM 591mg; CALC 92mg;