Recipe Swap Week 18

bump

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

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

bump

Please add me!

Add me please!!!

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 really delicious for this very cold weather! :drinker:

Please add me, too. Thanks!

I must say, I do love homemade soup! I'm pretty sure that my husband won't eat either one, but these sound so good I may make them anyway for myself!

:bigsmile: add me please

I have a recipe to share, but I am waiting to see if anyone else will post one since I posted one recently.

Cowboy Burgers

1 lb of ground beef
3 tbsp of chipotle seasoning
1 tbsp of chile powder
1/2 cup of shredded cheddar
1 Vidalia onion chopped
Salt and pepper to taste

Blend all ingredients thoroughly. Shape into patties. Grill, bake, or brown in a skillet. Serve on Texas toast.

Not sure of the calorie count on these. I'm sure substitutions can be made to bring the calories down.

Cowboy Burgers

1 lb of ground beef
3 tbsp of chipotle seasoning
1 tbsp of chile powder
1/2 cup of shredded cheddar
1 Vidalia onion chopped
Salt and pepper to taste

Blend all ingredients thoroughly. Shape into patties. Grill, bake, or brown in a skillet. Serve on Texas toast.

Not sure of the calorie count on these. I'm sure substitutions can be made to bring the calories down.

This sounds great. I think I'll try it with Deer meat instead of beef!

bump - Might try that zucchini soup with greek yogurt instead of sour cream this weekend! The others sound good but wouldn't be enjoyed by DH (neither would the soup, that's ok though!)