Call me the Queen of Soup
 

To me, there is nothing better than a good bowl of soup, stew or Chili, so I am always trying out new recipes I find, or make up one of my own. So, here is three more yummy, easy soups. I hope someone else enjys them. I have heard that soups are great diet foods because they fill you up fast. Ok here we go!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

TACO SOUP
1 pound ground meat, ( I use turkey to make it better for you)
1-15 ounce can tomato sauce
1-15 ounce can kidney beans ( drained)
1-15 ounce can corn ( do not drain)
1 medium yellow onion ( chopped)
1 pkg. Taco seasoning

Brown turkey and onions, then add taco seasoning following pkg instructions. Next add tomato sauce and 1/2 cup water. Then *** kidney beans and corn. Let simmer for 10-15 minutes.
Take a bowl and place soup inside it. Top with crushed fritos, sour cream, grated cheese and whatever else you want to put on top, like olives, chives, etc. Then eat up and enjoy. I made it with yummy semi-homemade cornbread.


Pork and Angel Hair Soup
3 ounces angel hair pasta (capellini)
2 teaspoons oriental sesame oil
2 Cups fat free vegetable broth
2 Cups 98% fat free chicken broth
2 Cups 98% fat free beef broth
4 ounces cooked lean boneless pork, cut into 1/4 inch strips
1 Cup sliced green onions

1. In large pot of boiling water, cook pasta 3 minutes, until tender. Drain, discarding liquid. Add oil to pasta: toss to coat. Set aside: keep warm.
2. Meanwhile in medium saucepan, combine vegatable, chicken, and beef broths: bring to boil. Reduce heat to low: add prok. Simmer 1 minute, until pork is heated.
3. Divide warm pasta mixture evenly among 4 soup bowls: add broth mixture. Top each portion with 1/4 cup of the green onions.


Minestrone Soup
2 teaspoons olive oil
1 Cup chopped onions
3 garlic cloves, minced
1 Cup thinly sliced carrots
10 ounces all-purpose potatoes, pared and diced
2 Cups shredded cabbage
2 Cups chopped tomatoes
1-1/2 ounces elbow macaroni
1/2 Cup minced fresh basil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 ounces drained cooked white beans ( I bought canned)
1 Cup cut green beans ( 1 inch pieces)
3 ounces freshly grated Parmesan cheese

1. In a large saucepan, heat oil: add onions and garlic. Cook over medium-high heat, stirring frequently, 7 minutes, until onions are golden brown.
2. Add carrot and 1 Cup water to onion mixture: bring liquid to boil. Reduce heat to low: simmer, covered, 4 minutes, until carrot is just tender. Add potatoes, cabbage, tomatoes and 4 cups water:bring liquid to boil. Reduce heat to low: simmer, covered, 20 minutes, until potatoes are tender.
3. Add macaroni, basil, salt and pepper to vegetable mixture, cook 7 minutes. Add white and green beans:cook, stirring occasionally, 4 minutes, until macaroni is tender. Remove from heat:stir in cheese.

Protein pancakes

6 egg whites
3/4 cup oatmeal
1 cup cottage cheese
dash of cinnamon and vanilla
2 pack of sweetner...
BLEND and with non stick spray
make 6 equal size pancakes

This is 2 meals (for one person)...I will eat them with peanut butter spread or yogurt as a topping.

I ate this alot when I did Body For Life,,,great way to carry 3 pancakes (1 meal) in a bag and eat in the car,,,like its big cookies.
Angie
This then makes it a balanced meal,,,with protein and carbs.

I am so trying the taco soup...I love soup in the winter...big thick chunky stews...chili, YUM!

Angie

when you're dying for cheesecake...
 

...this recipe sometimes will do...it's really quite good.

Cheesecake Dip

1 8 oz pkg of fat free cream cheese
1 8 oz container of non fat yogurt (I've used plain, vanilla, or lemon)
sugar or sweetener to taste (couple of tablespoons of sugar, or less if you use a flavored yogurt)
you can also add finely grated lemon or orange zest, or a little vanilla

Mix until smooth -- that's it. Serve with fresh fruit for dipping: bananas, sliced apples or peaches, pineapple or canteloupe chunks, whole strawberries, etc. If you're really craving more of a "cheesecake" experience, dip in low fat graham cracker pieces -- honey graham, cinnamon, or even chocolate.

:cb: I think this banana would really like to go skinny dipping in this stuff :lol:

Katie~that sounds so yummy! MMMM :T with strawberries :hun: who doesn't love cheesecake?!

All this talk about soup...has anyone tried Tortilla Soup? or have a recipe? I am sure I could find a recipe somewhere but I am just wondering how good it is if any one has had it. My DS has had it quite a few times and is always talking about it but I have yet to try it.

Angie~I am going to have to try those pancakes. I love pancakes without syrup and these would be perfect.

Shanna~ the taco soup sounds yummy! :T

I think I need to get off here and get some lunch! :lol:

Don't eat this if you're gonna have a drug test in the near future cuz you'll test positive! :lol:

Poppyseed Chicken (so easy)

4 skinless, boneless chicken breasts (boiled and chopped)
16 oz. sour cream
2 cans cream of chicken soup
1 can of Rotel (or chopped tomatoes if you don't like spicy)
1-2 teaspoons Poppyseed (to taste)
salt and pepper (to taste)

Mix everything together and put in a rectangular baking dish. Crumble 1 sleeve of Ritz crackers over the top. Drizzle 1 stick of melted butter over that and bake at 400 degrees for about 20-25 minutes until the top is browned well. :hun:

opps

1 - 16 oz. can pinto beans, rinsed and drained
2 cups diced cooked chicken breasts
1 1/2 cups frozen whole kernel corn, thawed
2 cups low fat chicken broth
1 1/2 cups salsa (I use mild)
3/4 Tablespoon chili powder
1 tsp. dried parsley flakes

Spray your crock pot with Pam. Add all ingredients and stir well. Cover and cook on low for 6-8 hours or on high for 3-4 hours.

4 WW points for a 1 1/2 cup serving.

I was going to freeze the leftovers but there weren't any!

3 cooked, boneless, skinless chicken breasts, chunked into bite-sized pieces
2 cloves of garlic, minced (or 1/2 tsp. garlic powder)
1 med. onion, chopped
1 8oz. can tomato sauce
30 oz. can whole tomatoes with juice
2 tsp. basil leaves, crushed
1 tsp. oragano
1 tsp. rosemary
1 tsp. salt
1/4 tsp. pepper
1/4 cup red wine (please don't be tempted to leave this out!)
1 large green pepper, cleaned and cut into strips
1/4 pound fresh mushrooms, sliced - or 8 oz. can, drained

Add all ingredients to large skillet, cook over medium heat. Break up tomatoes. Cover and simmer for 30-40 minutes, stirring occasionally.

Serve over noodles or rice.

Excluding pasta, 1 cup serving has 207 calories, 4.5 WW points.

*****recipes # 2*****
 

The other recipe thread was getting a little long, so here's a new one.

And here's the chicken chowder recipe I said I'd share. It's a keeper.

Crock Pot Chicken Chowder

Pam spray
1 1/2 pound skinless, boneless chicken breasts, cut into bite-sized peices
2 cans cream of potato soup
2 cups frozen corn
14 oz. can ff chicken broth
1/3 cup chopped onions
2 ribs celery, chopped
1 cup baby carrots, chopped
1/2 teaspoon cilantro
1/8 teaspoon garlic powder
1/2 cup 1 % milk

Brown the chicken chunks in a large skillet sprayed with Pam. Then add them to a crock pot with all the other ingredients, [b]except]/b] the milk. Cook on low all day, and add milk right before serving. Stir well.

Seven 1 1/3 cup servings
Calories - 219
Fat - 3.5 grams
Fiber - 2.4 grams
WW points - 4

I served this with the new low fat Pillsbury Crusty Whole Wheat rolls from the frozen section. Mmmmmm

I finally found this thread!! Took me forever! I must have skipped over it the first time because I went all the way to the beginning.

Here is what Jhanai & I had for dinner tonight...and let me tell you, I was surprised that she liked it so much.

Chicken and Vegetables on Pasta

3 oz. bow tie pasta, uncooked
Vegetable cooking spray
1 teaspoon olive oil
1 pound skinned, boned chicken breast, cut into 1 inch pieces
3/4 cup frozen chopped onion (I used fresh)
1/2 teaspoon minced garlic (about 1 clove)
1 cup coarsely chopped zucchini (about 1 small)
2 cups coarsely chopped yello squash (about 2 small)
1 (14oz) can Italian-style stewed tomatoes undrained

1. Cook pasta according to package directions (omit salt and fat)

2. While pasta cooks, coat a large nonstick skillet with cooking spray, add oil and place over medium heat until hot. Add chicken, onion, & garlic. Cook 5 mins. stirring constantly or until chicken is browned. Add zucchini, squash, & tomatoes: cook 5 minutes or until veggies are crisp tender

3. Serve veggies over pasta!!

PER SERVING
265-calories
26.6g-carbs
3.3g-fat
2.0-fiber

5 points

Serves four

Btw, Marti, the Chicken and Veggies sound de-lish!

Yummy Marti! :T That sounds delicious and I am going to have to try it, except minus the zucchini and squash.

Having fun going through the WW cookbooks!!

Tonight we had Chicken Tortilla wraps which is pretty much a Chicken taco...
It was the dessert that I loved! (and I have to admit.....I had 1C. to myself!)

Honeybee Sundaes
(3 WW points per serving)

2 cups vanilla low-fat frozen yogurt
4 tablespoons honey
4 teaspoons sliced almonds

Spoon 1/2 C. yogurt into each of 4 dessert dishes. Drizzle each serving with 1 tablespoon honey and sprinkle with almonds

Per Serving
Calories: 159
Carbs: 32.3g.
Fat: 3g.


This is quick and simple, Plus: It taste good too! :T

Black Bean Dip
 

1 -- 14 OZ CAN BLACK BEANS
1/2-3/4 CUP (DEPENDING ON YOUR TASTE FOR SPICE) MEDIUM PACE SALSA
2 TBSP LITE PHILADELPHIA CREAM CHEESE.
BLENDER

Directions

Using the chop setting on the blender combine the black beans and salsa. Use the pulse setting to chop the mixture so that it is well mixed but still slightly chunky.

Transfer mixture to microwave safe dish.

Add the cream cheese and heat on high power for 2 minutes.
stir to mix the cream cheese.

Great for dipping veggies, pita slices and of course nacho's.

Anita