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| FROM THE KITCHEN OF::
BIGCAT5 RECIPE NAME AND POINT VALUE: CROCK POT SOUP 4 points per serving QUANTITY/SERVINGS:: 9 BAKE/COOK (time and temperature):
INGREDIENTS:1 pound beef boneless round steak 1 pound small red potatoes cut into slices (4 cups) 2 medium stalks celery, chopped (1 cup) 2 medium carrots, chopped (1 cup) 1 medium onion, chopped (1cup) 2 cloves garlic finely chopped 1 tablespoon beef bouillon granules 1/2 teaspoon salt 1/2 teaspoon pepper 4 cans (14 1/2 ounces each) beef broth 1 jar (6 ounces) sliced mushrooms, undrained 1/2 cup water 1/2 cup flour
PREPARATION:Remove excess fat from beef. Cut beef into pieces. Mix beef and remaining ingredients, except water and flour in crock-pot. Cover an cook on low for 8 to 9 hours or until beef and veggies are tender. Mix water and flour, gradually stir into soup until well blended. Cover and cook on high heat setting about 30 minutes or until slightly thickened.
SERVING SUGGESTIONS:I have made this recipe in the past and it is very filling
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| FROM THE KITCHEN
OF:
BECKIDID RECIPE NAME AND POINT VALUE: 5 CAN SOUP whole pot is 3 points QUANTITY/SERVINGS:
INGREDIENTS:1 can new potatoes drained and cubed 1 can Sliced carrots drained 1 can Zucchini in Italian style tomato sauce 1 can diced tomatoes with garlic, basil, oregano 1 can beef or chicken broth
PREPARATION:Open all cans and heat and eat!!!
SERVING SUGGESTIONS:3 points!! Eat the whole POT!!!
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INGREDIENTS:3 cans f/f Chicken broth 1 can Ro-tel (your choice of spiciness) 2 lb. bag Frozen veggies (Broccoli, cauliflower, carrots) 10 oz. light Velveeta cheese
PREPARATION:Blend in food processor if desired. Cook about 25 minutes and add cheese. Cook until cheese is melted and serve.
SERVING SUGGESTIONS:You can add fresh chopped broccoli along with the blended veggies.
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INGREDIENTS:2 boneless top loin pork chops, diced 1/2 onion, chopped 1 (15 oz) can Mexican style chopped tomatoes 1 (15oz) can pinto beans, drained 1 (14 1/2) ounce can chicken broth 2 T chili powder
PREPARATION:In saucepan cook diced pork chops, with onion until browned. Stir in remaining ingredients, bring to boil. Lower heat cover and simmer for 10 minutes. Makes 4 servings, I am not sure what a serving is probably a cup. Each serving equals 4 points. SERVING SUGGESTIONS:
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INGREDIENTS:18 ounces lean ground beef (cooked, drained & crumbled) 4 cups canned tomatoes 1 cup carrots, sliced 1/2 cup celery, sliced 1/2 cup onion, chopped 9 ounces uncooked potatoes, diced 3 ounces uncooked barley 3 packets beef bullion seasoning 1 t salt 1 t pepper 3 cups water
PREPARATION:Combine all ingredients in crock pot. Cook on low 4-6 hours, or prepare in large pot and simmer for 1 hr. Makes six generous serving.
SERVING SUGGESTIONS:It is a very think and filling soup. Cathy
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INGREDIENTS:2/3 cup sliced carrot 1/2 cup diced onions 2 garlic cloves, minced 3 cups fat-free broth (beef, chicken, or veggie) 1 1/2 cups diced green cabbage 1/2 cup green beans 1 tablespoon tomato paste 1/2 teaspoon dried basil 1/4 teaspoon dried oregano 1/4 teaspoon salt 1/2 cup diced zucchini
PREPARATION:In large saucepan, sprayed with nonstick cooking spray, sauté' the carrot, onion, and garlic over low heat until softened, about 5 minutes. Add broth, cabbage, beans, tomato paste, basil, oregano, and salt; bring to a boil. Lower heat and simmer, covered, about 15 minutes or until beans are tender. Stir in zucchini and heat 3-4 minutes.
SERVING SUGGESTIONS:Serve hot. Makes 4 servings (about 1 cup each) Per serving: 42 calories, 0 g total fat, 0 g saturated fat, 0 mg cholesterol, 63 mg sodium, 8 g total carbohydrate, 2.4 g dietary fiber, 3 g protein, 41 mg calcium
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INGREDIENTS:1 Tbs + 1 tsp olive oil, divided 1 lb frozen meatballs, about 20 1 medium onion, chopped 1 clove garlic, minced 1/4 tsp pepper 3 cans (14.5 oz) fat-free, beef broth 2 cans (14.5 oz) Italian herb-flavored diced tomatoes with juice 1 pkg (10 oz) fresh or frozen mini cheese ravioli 2 Tbs chopped fresh parsley
PREPARATION:In pot heat 1 T olive oil, add meatballs turning until browned on all sides. Remove from pot, add remaining oil add onion, garlic & pepper cook until tender. Stir in broth and tomatoes, bring to boil. Reduce heat to simmer. Return reserved meatballs to pot, simmer 10 minutes. Increase heat to high, bring to boil. Add ravioli, cook until tender, about 7 minutes. Stir in parsley.
SERVING SUGGESTIONS:Makes 6 servings (1 2/3 cup) This is a wonderful soup, to bad it is so high in points.
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INGREDIENTS:1 serving cooking spray (5 one second sprays) 1 medium onion, chopped 2 medium carrots), coarsely grated 3/4 tsp table salt (add at end if needed) 1/2 tsp black pepper 1/2 tsp paprika 1/2 tsp dry mustard 1 pound uncooked potatoes), cut into 1/2-inch cubes 29 oz vegetable or chicken broth 1/2 cup milk or FF half & half 6-8 oz light Velveeta
PREPARATION:Coat a nonstick medium pot with cooking spray and set over medium heat. Cook onions until they just begin to color, about 5 minutes. Add carrots, salt, pepper, paprika and mustard, stirring to mix; cook until carrots begin to soften, about 2 minutes. Add potatoes. Increase heat and bring to a boil, then reduce heat to simmer. Cook until potatoes are tender, about 20 minutes. Add milk & cheese and stir to melt; Yields about 1 heaping cup per serving.
SERVING SUGGESTIONS:Optional: Add chicken - (increase points) Serves | 6 POINTS per serving | 3
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INGREDIENTS:16 cup(s) water 1 pound cooked boneless, skinless chicken breast 12 oz cooked frozen yellow corn 3 serving(s) tomatoe 1 pound baby carrots 1 pound potato(es), red or white, cooked 15 oz Green Giant Sweet Peas, Canned 10 item(s) Herb-Ox Chicken Bouillon Cube(s) 1 tsp table salt 1/2 tsp black pepper
PREPARATION:Boil Chicken, beat in Water and Seasonings till tender...remove and chop. Add remaining ingredients. Cook till tender ...and enjoy
SERVING SUGGESTIONS:Special Notes: The three servings of Tomato is 3- 8 0z cans of Tomato Sauce. I could not find tomato sauce in the tomato list. You can half or Quarter the Recipe if this is to much. I love having the extra on hand through the week. One point :*)
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INGREDIENTS:2T butter 1 onion chopped 2 gloves garlic minced 2t chili powder 2 cans (14.5)diced tomatoes 2 cans Mexicorn 2 cups chicken broth 2 T ketchup 3/4 t salt 3 cups cooked turkey 1 T chopped fresh cilantro
PREPARATION:In pot melt butter add onion and garlic, cook until browned. Add chili powder, cook 1 minute. Add tomatoes, corn, broth , ketchup, salt & turkey. Bring to boil, reduce to low cover and simmer until heated through. Stir in cilantro.
SERVING SUGGESTIONS:Makes 6 servings of 1 1/3 cups each for 5 points a serving. You could probably leave out the butter and the points would be less. Cathy
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