[Delgen]

Originally Posted by rainbowsmiles

Ingredients:

1 zucchini, sliced
1 cucumber, peeled, seeded and drained
3 ribs celery, sliced
1 mini orange bell pepper
1 green onion, sliced
1 garlic cloves, sliced
1.5 cups chicken broth
Fresh herbs: parsley, dill, thyme
salt and pepper to taste
dash red pepper flakes
2 oz milk

Method:

Heat zucchini, cucumber, celery, orange bell pepper, green onion, garlic and herbs in broth until soft and the liquid is reduced. Puree veggies in batches in a blender until smooth. Add back to the pot and Stir in milk and salt and pepper to taste. About 1-2 servings

I had this soup for dinner and added my cut up steak to it. Wow, it was just so good! Thanks!

[rainbowsmiles]

Originally Posted by evepet

I used some of tonight's dinner protein allowance and made myself a 'starter' by mixing 2 oz of shrimp with the ingredients given above. It was delicious. And by adding on that extra course it made me feel like I was eating more..... took longer to finish dinner.

what a GREAT idea to have a little starter portion!!! i'm gonna remember that!!! thank YOU!!

Originally Posted by Delgen

I had this soup for dinner and added my cut up steak to it. Wow, it was just so good! Thanks!

didn't you just love the creamy goodness of it!! yum!!

i love making food that tastes as good as it looks!!

[Chloe222]

Originally Posted by evepet

I can't remember who the poster was.... but I distinctly recall someone reporting in at least a couple of months ago that their coach had been to a regional IP meeting, and came back with the news that either celery or cukes (or both) were now free. But it does seem like it's not universally 'known' by all coaches so I guess it's safer to err on the side of caution until one's coach actually passes along that approval.

I love making courses too, especially on IP. I'm one pf those who needs to feel full.

Originally Posted by rainbowsmiles

what a GREAT idea to have a little starter portion!!! i'm gonna remember that!!! thank YOU!!



didn't you just love the creamy goodness of it!! yum!!

i love making food that tastes as good as it looks!!

Rainbow, again, thanks for these recipes. They are dynamite!

[rainbowsmiles]

Originally Posted by Chloe222

I love making courses too, especially on IP. I'm one pf those who needs to feel full.



Rainbow, again, thanks for these recipes. They are dynamite!

you are very welcome chloe

[evepet]

Originally Posted by rainbowsmiles

what a GREAT idea to have a little starter portion!!! i'm gonna remember that!!! thank YOU!!

didn't you just love the creamy goodness of it!! yum!!

i love making food that tastes as good as it looks!!

I think your shrimp salad concoction will be a frequent 'starter' addition to my dinner menu. And I'm definitely making the zucchini soup. I've been looking for a good recipe - and there it is! Thanks!

[cass2ander]

Originally Posted by Delgen

I had this soup for dinner and added my cut up steak to it. Wow, it was just so good! Thanks!

Does it matter what kind of broth??? Just wondering as some have a lot of salt, which ones are ok?

[Momto2cs]

My clinic does not have them as free. I have also used 1 c cucumber as one veggie for a loooong time.
I do use pickles as free, but I don't eat them every day...

[MustangMolly]

I love cukes, onions, and cauliflower all tossed in olive oil and vinegar with salt and pepper. (seasalt of course) Sometimes I will add some Italian spices, sometimes I'll add red pepper flakes. It's a great way to get in my veggies and olive oil. I will even pour it over spinach leaves to make a salad and the vinegar and oil serve as the dressing.