Recipe Swap Week 18

inskydiamonds · January 2012

PLEASE READ THIS WHOLE THREAD BEFORE POSTING ANYTHING!

Recipe swap is a fun group where every week two recipes are shared by our members to be cooked by everyone else in the group!

http://www.myfitnesspal.com/topics/show/444599-recipe-swap-week-17
If you make a recipe from week 17, please post your review of it on that post.

THIS WEEK all_or_nothing67 AND newnanax3 ARE RESPONSIBLE FOR SHARING RECIPES FOR THE REST OF THE GROUP TO MAKE.

Hopefully the recipes are posted today or tomorrow.

1. Sign up by making a post in this thread and I will add you to the member list.
2. Every week there will be TWO recipes/meals submitted by two members. Each member of the community should make the recipe and post their opinions about the recipe/meal, changes they may have made, etc.
3. Each week there will be a new recipe swap post on the MFP boards. This post will be the place that the members responsible for the recipes for the week will post them as well as the place where you should comment about the recipes/meals you cooked. If you make any substitutions or other changes in the recipe, tell us that as well. And by all means, if you take pictures and want to share them, do!

For more information and for the recipes from last week and the member list, check out here: https://docs.google.com/a/u.pacific.edu/document/d/1fqBAaFmtHqOq76VlmyASTE8LX-FnUnYWCYY7QTu6q1o/edit?hl=en_US

UsedToBeHusky · January 2012

bump

ken1994 · January 2012

bump

jenmandy · January 2012

Can I please be added! I'm fairly new here and would love some good recipe swappage!

l8dtazz · January 2012

Please add me

I need a little more variety in my family's meals.

inskydiamonds · January 2012

Adding the two new people

Newnanax3 · January 2012

Here are my 2 favorites~ SOUP

Both are very good especially this time of year.

Cauliflower Soup

I found this in a magazine and tried it today. It is really very good and goes along nicely with a salad for a low cal lunch.

1 large head of cauliflower cut into florets
1 large onion sliced
2 cloves of garlic, halved (I used 3)
2 tablespoons of olive oil
2 14.5 ounce cans of low sodium chicken broth
1 cup of water
1 bay leaf
1 teaspoon of fresh thyme
1 cup of half and half (light)
salt and pepper to taste

Preheat oven to 400 F, in large roasting pan toss cauliflower, onion, garlic with oil. Roast, uncovered for 30 minutes stirring at 15 minutes. in a large pot combine roasted veggies, broth, water, bay leaf, and thyme. Bring to a boil, reduce heat and simmer covered for 20 minutes. Discard bay leaf. Working in batches, transfer soup to a food processor or blender, process or blend soup until smooth, return soup to a saucepan. Stir in half and half, salt and pepper. Heat through (do not boil)

8 servings (said to be a side dish)
Per Serving: 98 cal, 9 g total fat, 3 g sat. fat, 13 mg chol, 741 mg sodium, 4 g carb, 1 g fiber, 2 g pro

Cream of Zucchini Soup

Recipe from Ginna’s Skinny Recipe websight

Cream of Zucchini Soup
Gina's Weight Watcher Recipes
Servings: 4 • Size: 1 cup • Old Points: 1 pt • Points+: 2 pt
Calories: 65.3 • Fat: 1.0g • Protein: 3.5 g • Carb: 11 g • Fiber: 2.8 g

• 1/2 small onion, quartered
• 2 cloves garlic
• 3 small zucchini skin on cut in large chunks
• 32 oz fat free chicken stock
• 2 tbsp reduced fat sour cream
• salt
• pepper

Combine chicken broth, onion, garlic and zucchini in a medium pot and cook on medium heat.

Bring to a boil, lower heat, cover, and simmer until tender, about 20 minutes. Remove from heat. Purée: Add the sour cream. Using an immersion blender, purée till smooth.

Stir in remaining ingredients, and adjust seasonings to taste. Serve hot.

Optional: Top with 2 tsp parmesan cheese - 1 point extra

inskydiamonds · January 2012

Here are my 2 favorites~ SOUP

Both are very good especially this time of year.

Cauliflower Soup

I found this in a magazine and tried it today. It is really very good and goes along nicely with a salad for a low cal lunch.

1 large head of cauliflower cut into florets
1 large onion sliced
2 cloves of garlic, halved (I used 3)
2 tablespoons of olive oil
2 14.5 ounce cans of low sodium chicken broth
1 cup of water
1 bay leaf
1 teaspoon of fresh thyme
1 cup of half and half (light)
salt and pepper to taste

Preheat oven to 400 F, in large roasting pan toss cauliflower, onion, garlic with oil. Roast, uncovered for 30 minutes stirring at 15 minutes. in a large pot combine roasted veggies, broth, water, bay leaf, and thyme. Bring to a boil, reduce heat and simmer covered for 20 minutes. Discard bay leaf. Working in batches, transfer soup to a food processor or blender, process or blend soup until smooth, return soup to a saucepan. Stir in half and half, salt and pepper. Heat through (do not boil)

8 servings (said to be a side dish)
Per Serving: 98 cal, 9 g total fat, 3 g sat. fat, 13 mg chol, 741 mg sodium, 4 g carb, 1 g fiber, 2 g pro

Cream of Zucchini Soup

Recipe from Ginna’s Skinny Recipe websight

Cream of Zucchini Soup
Gina's Weight Watcher Recipes
Servings: 4 • Size: 1 cup • Old Points: 1 pt • Points+: 2 pt
Calories: 65.3 • Fat: 1.0g • Protein: 3.5 g • Carb: 11 g • Fiber: 2.8 g

• 1/2 small onion, quartered
• 2 cloves garlic
• 3 small zucchini skin on cut in large chunks
• 32 oz fat free chicken stock
• 2 tbsp reduced fat sour cream
• salt
• pepper

Combine chicken broth, onion, garlic and zucchini in a medium pot and cook on medium heat.

Bring to a boil, lower heat, cover, and simmer until tender, about 20 minutes. Remove from heat. Purée: Add the sour cream. Using an immersion blender, purée till smooth.

Stir in remaining ingredients, and adjust seasonings to taste. Serve hot.

Optional: Top with 2 tsp parmesan cheese - 1 point extra

Sounds delicious!

chanson104 · January 2012

bump

MamaDee2 · January 2012

Bump new thread

regish · January 2012

Please add me!

inskydiamonds · January 2012

Please add me!

Welcome!

jsolar79 · January 2012

Add me please!!!

WilliamsYaYa · January 2012

Bump

WilliamsYaYa · January 2012

Here are my 2 favorites~ SOUP

Both are very good especially this time of year.

Cauliflower Soup

I found this in a magazine and tried it today. It is really very good and goes along nicely with a salad for a low cal lunch.

1 large head of cauliflower cut into florets
1 large onion sliced
2 cloves of garlic, halved (I used 3)
2 tablespoons of olive oil
2 14.5 ounce cans of low sodium chicken broth
1 cup of water
1 bay leaf
1 teaspoon of fresh thyme
1 cup of half and half (light)
salt and pepper to taste

Preheat oven to 400 F, in large roasting pan toss cauliflower, onion, garlic with oil. Roast, uncovered for 30 minutes stirring at 15 minutes. in a large pot combine roasted veggies, broth, water, bay leaf, and thyme. Bring to a boil, reduce heat and simmer covered for 20 minutes. Discard bay leaf. Working in batches, transfer soup to a food processor or blender, process or blend soup until smooth, return soup to a saucepan. Stir in half and half, salt and pepper. Heat through (do not boil)

8 servings (said to be a side dish)
Per Serving: 98 cal, 9 g total fat, 3 g sat. fat, 13 mg chol, 741 mg sodium, 4 g carb, 1 g fiber, 2 g pro

Cream of Zucchini Soup

Recipe from Ginna’s Skinny Recipe websight

Cream of Zucchini Soup
Gina's Weight Watcher Recipes
Servings: 4 • Size: 1 cup • Old Points: 1 pt • Points+: 2 pt
Calories: 65.3 • Fat: 1.0g • Protein: 3.5 g • Carb: 11 g • Fiber: 2.8 g

• 1/2 small onion, quartered
• 2 cloves garlic
• 3 small zucchini skin on cut in large chunks
• 32 oz fat free chicken stock
• 2 tbsp reduced fat sour cream
• salt
• pepper

Combine chicken broth, onion, garlic and zucchini in a medium pot and cook on medium heat.

Bring to a boil, lower heat, cover, and simmer until tender, about 20 minutes. Remove from heat. Purée: Add the sour cream. Using an immersion blender, purée till smooth.

Stir in remaining ingredients, and adjust seasonings to taste. Serve hot.

Optional: Top with 2 tsp parmesan cheese - 1 point extra