Spinach Pepper Soup Lunch Box (320 calories w/pic)

RillSoji

When I made Spinach Pepper soup for dinner the other night I was convinced that my husband wouldn't like it. He would end up throwing his portion away and going for the peanut butter and jelly. He doesn't like bell peppers. He doesn't like onions. He doesn't care for soup very much, or rice, or spinach for that matter. Well, silly me, I just love a challenge like that. Whenever he tells me he doesn't like something I try to find a way to cook it in a way that he'll decide he likes it! I score about 50% of the time. Luckily, this was one of those 'win' times. I took nearly every ingredient he doesn't like and made it into a soup that he put in the category of Liked-It-Enough-To-Finish;Will-Eat-Again. Hurray! That meant I could use the leftovers for a lunch box this week.



2 Servings (1 pictured) | 320 Calories

1 servings Spinach Pepper Soup (recipe below)
1/2 cup Red Seedless Grapes
6 Cucumber Slices
2 Broccoli Spears
6 Baby Carrots
2 cups Spring Mix Lettuce
2 Tbl Light Ranch Dressing
1 Hot Dog Bun
2 tsp Butter
Garlic Powder
2 Werther's Sugar-Free Mint Candies

Toast the Hot Dog Buns, spread with butter and sprinkle with garlic powder. Cut in half and add to the boxes. Divide remaining ingredients and arrange in the boxes as pictured.


Spinach Pepper Soup
3 servings | 300 calories

2 cups Skim Milk
1 large Green Bell Pepper
1 medium white/yellow Onion
1 Tbl Cumin
2 tsp Chili Powder
1 Tbl Flour
1 tsp Oil
2 handfuls of raw Spinach
1 cup Rice, cooked
1 can Light Red Kidney Beans, drained/rinsed

Chop the onion and bell pepper. Add to a medium pot over medium-high heat. Add a pinch of salt and pepper. Cook, stirring occasionally until the onions are translucent. Add cumin, chili powder, flour and oil. Stir constantly for 5 minutes. Add milk, 1/2 cup at a time, keep stirring. Add spinach, stir and cook until just wilted. Remove from heat and pour into a blender. Blend until smooth. Return to the pot, add the rice and beans and cook until heated through.