Hello everyone, it's been a while since I've been on here. I was just wondering if anyone is on mainten and know if the options under the soup menu (that don't have homemade or canned next to the soup name)have to be homemade or canned? I ask my cod, but omg she had a long pause as if she did not have a clue, so sad! She told me canned soup, but she sounded unsure of her anws. Also, how many times do you guys eat out per a week on maint. Sorry so long! Thanks
Sorry, no help since I may never get to maintenance!! I think the priority on soup would be sodium content for canned. DH is on maintenance and really has no set rules for himself. Just watches the scale and has about a 3 pound play so if he goes up he just goes back to "weightloss" eating plan til he drops it again (of course for guys it's not long!) I know this was probably no help but it's all I've got. Congrats on BEING on maintenance!
Hey-speaking of soup-I see that progresso's come up with a line of low sodium ones. I wonder if we can have those occaisonally-they have no more sodium than in a lean cuisine. When I was sick a couple of weeks ago-the only thing that sounded good was campbell's chx noodle (it has to be campbell's you know-all that broth)-and I ate several cans of the low sodium version and it didn't hurt me at all. I ended up losing weight eating my soup, toast, and ff ice cream.
Me too. I make the best red lentil soup in the winter that is so delicious and filling. It's made with water, 1 c red lentils, lots of carrots which I do in the food processor first, onions, turnip, and a big beef bone. It's extra rich and hearty and is a meal in itself. Anyone know how to count this? The best part is walking into the house and smelling this wonderful aroma. Mmmmm good.
Thanks everyone for your help, I'll check out the campbell's soup, and in my maint book the Lentil soup count as 2 veggies/starch for 1 cup it depends on what you put in the soup. I never heard of Lentils, is that a reg veggie or starchy veggie(considered as a starch)
Reddeb- Lentils are listed under the vegetarian proteins. 2 C.=1 protein on purple and probably 1 c. on gold. 2 c. of any bean is a heck of a lot of beans. I would say 1P and probably 2V depending on how many carrots you get in a bowl. 1/2 carrot is 1V. 1 c. onions is 1V. Turnips aren't listed in the book but I bet it would be a starch, probably 1/2 c. If you don't put that much in, then I wouldn't worry about counting it.
Debbie- here is a LA version of a lentil soup, at least gives you an idea of how they break it down-
Ham and Lentil Soup
Ingredients:
1 cup chopped celery
1 cup chopped carrots
1/2 cup chopped onion
1 tablespoon light butter
8 cups water
2 cups dried lentils -- rinsed
1 cup cubed low sodium Turkey- Ham
1 teaspoon dried marjoram
1/2 teaspoon pepper
Preparation:
In a large skillet, sauté the celery, carrots and onion in butter for 3-4 minutes or until crisp-tender.
In a 5-qt. slow cooker, combine the water, lentils, ham, salt, marjoram and pepper. Stir in the celery mixture.
Cover and cook on low for 4 hours or until lentils are tender.
Makes: 8 servings
Serving size: 1/8 of the recipe
LA Exchange: ½ Protein, 1 Vegetable
maintenance and soup
