| Title: | Weight Loss and Maintenance |
| Notice: | **PLEASE** enter notes in mixed case (CAPS ARE SHOUTING)! |
| Moderator: | ASICS::LESLIE |
| Created: | Tue Jul 10 1990 |
| Last Modified: | Tue Jun 03 1997 |
| Last Successful Update: | Fri Jun 06 1997 |
| Number of topics: | 933 |
| Total number of notes: | 9931 |
I couldn't find a topic in this conference for soups, so am adding this
one. One that I particularly like is Cauliflower au Gratin Soup, from
the WW Silver Anniversary Quick and Easy Menu Cookbook. The nice thing
about this is that you can substitute any vegetable you have on hand
for the cauliflower: they suggest sliced carrots, mushrooms, onions,
chopped spinach, or broccoli.
2 tsp reduced-calorie margarine (tub)
1/2 c diced onion
2 c cauliflower florets
3/4 c water
1 packet instant chicken broth and seasoning mix
1/8 tsp ground nutmeg
1 c skim milk
1/2 c half-and-half
2 oz Swiss cheese, shredded
3 Tbl plain dried bread crumbs
Garnish: chopped fresh parsley
In 2-quart saucepan heat margarine until bubbly and hot; add onion and
saute' until golden. Add cauliflower, water, broth mix, and nutmeg and
bring to a boil. Reduce heat and simmer until cauliflower is tender,
about 15 minutes. Remove from heat and let cool slightly.
Pour half of cauliflower mixture into blender container, and using an
on-off motion, process at low speed until cauliflower is finely chopped
(-do not- puree). Transfer mixture to medium bowl and repeat procedure
with remaining cauliflower mixture; return chopped cauliflower mixture
to saucepan. Add milk and half-and-half and heat (-do not boil-). ****I
do not use the blender at all - I simply cut up the cauliflower in the
pan using a spoon - saves time, as well as saving me from washing a bowl
and the blender container!*** ;-)
In small bown combine cheese and bread crumbs (I substitute saltines).
Ladle soup into 2 flameproof soup bowls and sprinkle each with half of
the cheese mixture. Arrange bowls on baking sheet and broil until
cheese is melted and golden brown. Serve garnished with chopped
parsley.
Makes 2 servings, each providing: 1 protein
1/2 bread
2-1/2 vegetable
1/2 fat
1/2 milk
55 optional calories
OR
Calorie information per serving: 284 calories
17 g protein
14 g fat
23 g carbohydrate
505 mg calcium
770 mg sodium
40 mg cholesterol
| T.R | Title | User | Personal Name | Date | Lines |
|---|---|---|---|---|---|
| 538.1 | Only 7 calories Dressing | SALEM::ALLEN_D | Tue Dec 26 1989 14:00 | 6 | |
Why not top that wounderful sounder soup with a great salad with
low calorie dressing one I can think of is Green Onion and Garlic
Dressing with only 7 calories per one once serving.To make it a
complete dinning delight.Just adding my two cents
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| 538.2 | No-Recipe Veggie Soup | FDCV07::GRAY | Mon Jan 22 1990 11:54 | 13 | |
A non-recipe for the file:
Sliced parsnips (makes it sweet)
Sliced mushrooms
Carrots
Fresh parsley
Any other fresh vegetables you have on hand
Boil in a vegetable boullion (you can get veggie boullon at your local
health food store)
Yummy!
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| 538.3 | quick/easy/engergy | RIPPLE::BARR_TE | Fri Apr 06 1990 20:25 | 10 | |
This recipe depends on how much you want to make.
Can(s) of Chicken Broth (skim off the fat)
Fresh vegies
Season
Cook until vegies are the consistency you want them.
Eat
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| 538.4 | GAZPACHO | TOOK::GEISER | Tue Sep 11 1990 22:24 | 30 | |
This is incredibly easy if you have a food processor!!!
(And, if you follow Weight Watchers, it's all FREE!!!!!)
G A Z P A C H O
3 red, ripe tomatoes
1 large red pepper
1 large cucumber
1 meduim onion
1 clove garlic
2 tablespoons red wine vinegar
1/2 cup tomato juice
salt and pepper to taste
1/3 cup olive oil (optional)
Cut the onion into chunks and peel the garlic and put in the processor.
Process for a few seconds. Quarter and seed the pepper, and throw that
in. Peel and seed the cucumber, quarter and seed the toatoes and throw
them in the processor, too. Add the rest of the ingredients and
process until it's at the consistency you want. It makes about 4 cups
of soup.
I LOVE THIS RECIPIE!! I just recently rediscovered it and am living on
this soup. I like it fairly thick (about the cinsistency of salsa).
As with most soups, you can add other stuff and leave out the stuff you
don't like. I usually add lots more garlic (and stay away from the
rest of the world :^)
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| 538.5 | fast, cheap and easy | MILKWY::ZARLENGA | ain't my type o'hype, baybeh | Mon Jul 13 1992 08:41 | 22 |
I mixed up a quickie soup for work last week. Takes about 20 minutes
from start to finish, and that includes rinsing and drying the pans.
Take 1 package Lipton Noodle Soup, 1/4 cup macaroni (I like Prince
soup-mac or similar types), and 1 can of whole, peeled tomatoes (I
like Italian plum tomatoes for soups).
Start the soup and macaroni at the same time. Dice the tomatoes
and toss them into the soup, along with the tomato juice. When the
macaroni is done, drain it and toss it into the soup. You're done.
Season to taste.
Makes about 8 cups (64oz), approx 140 calories per cup.
The macaroni and tomatoes help to lower the % fat of the soup mix
(originally 18% of total calories) and give it a healthier nutrition
profile.
Soup Macaroni Tomatoes Total calories %calories
Protein 20g 12g 2g 34g 306 28.0%
Carbohydrates 75g 80g 16g 166g 664 60.5%
Fat 12g 2g 0g 14g 126 11.5%
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