Recipes for salad's soups and smoothies

SimonsGirl
SimonsGirl Posts: 91
edited September 22 in Food and Nutrition
I'm on a low food budget and need idea's for salad's, soups and smoothies especially blueberries!!
Any idea's would be great!


Thankyou :smile:

Replies

  • msemejuru
    msemejuru Posts: 229
    Roasted Cauliflower Soup (can use broccoli & mushrooms instead)
    (This quick and easy soup tastes like a cream soup without the cream!)

    12 ounces of cauliflower
    1 medium onion
    2 teaspoons of olive oil
    2 14.5 ounce cans of low fat chicken broth
    Salt and pepper to taste

    Place cauliflower (break into florets) and onion (sliced) on a baking sheet and drizzle with 2 teaspoons of olive oil, toss, add salt and pepper. Roast in oven for 20 minutes at 450 degrees, turn over half way through. Cauliflower should get dark brown spots on it.

    Meanwhile, heat the chicken broth in a pot. Add the roasted cauliflower and onion. Deglaze the roasting pan with a little water and add to the pot. Simmer for 10 minutes. Puree with an immersion blender until smooth.

    Makes 4 BIG servings, 100 calories each.
  • SugarDiva
    SugarDiva Posts: 403 Member
    For my smoothies I use about 2 cups of berries 1/2-3/4 cup orange juice or rice milk and a scoop or Vega Smoothie Infusion. Sometimes I toss in a bit of soy yogurt if I want it be a bit thicker. A lot of people use bananas (I can't I'm allergic:ohwell: ) Smoothies can pretty much be whatever you want them to be. I have TONS of soup recipes. What kind are you interested in? Just anything? Friend me if you want, we'll share :happy:
  • SimonsGirl
    SimonsGirl Posts: 91
    Roasted Cauliflower Soup (can use broccoli & mushrooms instead)
    (This quick and easy soup tastes like a cream soup without the cream!)

    12 ounces of cauliflower
    1 medium onion
    2 teaspoons of olive oil
    2 14.5 ounce cans of low fat chicken broth
    Salt and pepper to taste

    Place cauliflower (break into florets) and onion (sliced) on a baking sheet and drizzle with 2 teaspoons of olive oil, toss, add salt and pepper. Roast in oven for 20 minutes at 450 degrees, turn over half way through. Cauliflower should get dark brown spots on it.

    Meanwhile, heat the chicken broth in a pot. Add the roasted cauliflower and onion. Deglaze the roasting pan with a little water and add to the pot. Simmer for 10 minutes. Puree with an immersion blender until smooth.

    Makes 4 BIG servings, 100 calories each.


    That's sounds great thankyou! :smile:
  • SimonsGirl
    SimonsGirl Posts: 91
    For my smoothies I use about 2 cups of berries 1/2-3/4 cup orange juice or rice milk and a scoop or Vega Smoothie Infusion. Sometimes I toss in a bit of soy yogurt if I want it be a bit thicker. A lot of people use bananas (I can't I'm allergic:ohwell: ) Smoothies can pretty much be whatever you want them to be. I have TONS of soup recipes. What kind are you interested in? Just anything? Friend me if you want, we'll share :happy:

    Good idea thank you! :smile:
  • FunkBunny
    FunkBunny Posts: 417 Member
    Cabbage Soup

    One head of white cabbage chopped into rough squares
    4 stalks of celery chopped
    1 green pepper chopped
    1 onion chopped
    1 TBS minced garlic
    1 can of low sodium diced tomatoes (or use fresh and add a can of low sodium tomato sauce)
    1 cup diced mushrooms

    Toss all of this ina big ol' pot and simmer until the veggies are cooked. Tada! The veggies will create their own liquid to a point, but if you want you can add a cup of water to start. You can add salt and pepper to taste and change up the veggies for your own tastes, add carrots, corn, beans. Get rid of any you don't like. Pretty flexible recipe. If you want a bit of protien you can add in browned and scrambled lean ground beef or lean ground turkey or leave it veggies only.
  • SimonsGirl
    SimonsGirl Posts: 91
    Cabbage Soup

    One head of white cabbage chopped into rough squares
    4 stalks of celery chopped
    1 green pepper chopped
    1 onion chopped
    1 TBS minced garlic
    1 can of low sodium diced tomatoes (or use fresh and add a can of low sodium tomato sauce)
    1 cup diced mushrooms

    Toss all of this ina big ol' pot and simmer until the veggies are cooked. Tada! The veggies will create their own liquid to a point, but if you want you can add a cup of water to start. You can add salt and pepper to taste and change up the veggies for your own tastes, add carrots, corn, beans. Get rid of any you don't like. Pretty flexible recipe. If you want a bit of protien you can add in browned and scrambled lean ground beef or lean ground turkey or leave it veggies only.

    Thankyou I love cabbage! I will try this out!
  • karissastephens
    karissastephens Posts: 324 Member
    bump
  • Sweet13_Princess
    Sweet13_Princess Posts: 1,207 Member
    This is one of my faince's favorite soups. Relatively easy to make! I'm not sure of the calorie count, so I'd go with one bowl as a serving!

    Meyer’s Duchess Soup
    Ingredients:
    ½ c. carrots, finely chopped
    ½ c. celery, finely chopped
    1 ½ c. water
    1 onion, finely chopped
    2 tbs butter (or substitute of your choice)
    2 tbs flour
    2 c. skim milk
    1 c. reduced sodium chicken stock
    ½ lb lowfat American Cheese, diced
    ½ lb lowfat sharp cheddar cheese, diced

    Directions:
    Simmer vegetables alone until tender. Sauté onion in butter until tender (NOT BROWN). Add flour to onion and blend well. Add milk and chicken stock. Stir and add vegetables and water. Lastly, add the two diced cheeses and serve.
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