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Mm, MMmmmmm.......Doesn't that smell good???
INGREDIENTS:1 pound red lentils (about 2 cups) 6 cups chicken broth 2 tsp. salt 2 tsp. olive oil 2 onions, finely chopped 2 garlic cloves, minced 2 tomatoes, finely chopped 5 tsp. ground coriander 4 tsp. ground cumin ¼ tsp. cayenne or to taste juice of ½ lemon chopped cilantro
PREPARATION:1. Bring the lentils, broth, and salt to a boil in a large pot. Cover and boil until the lentils are soft, about 10 minutes. 2. Heat the oil in a nonstick skillet. Add the onions and garlic and sauté until translucent. Add the tomatoes and cook until they are very soft. Stir in the coriander, cumin, and cayenne and simmer until the mixture thickens. Stir the sauce into the lentils and simmer 15-20 minutes. Stir in the lemon juice just before serving. I added a little more broth as it was thick. The total amount is 32 points. 1 lb. lentils is 30 points, 2 teaspoons oil are 2 points. I came out with 10 cups total. Divided by 8 = 4 points. 1/8 of 10 cups is 1 ¼ c.
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INGREDIENTS:1 pkg butter buds 8 c water 8 chicken bouillon cubes 1 cup each of carrots, onions, celery, cut in small pieces 1 head cabbage, chopped 24 oz. red potatoes - peeled and cut into small pieces ¾ lb. lite Velveeta cheese
PREPARATION:Melt bouillon in one or two cups of water. Put remainder of water and all other ingredients (except cheese) in a large pot. Bring to a boil and then simmer for approximately 1-1/2 hours. When potatoes are done, add cheese and stir until cheese melts.
SERVING SUGGESTIONS:Eat and enjoy.
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INGREDIENTS:32oz FF chicken broth 1 can Rotel tomatoes 2 bags frozen veggies (I use 1 bag of carrot, cauliflower, broccoli and 1 bag with corn, baby corn and broccoli)
PREPARATION:Combine ingredients and let that simmer for 10min or so. Then add 10oz of cubed Velveeta Lite cheese. Alternative: cooked cubed chicken and let it simmer in the broth and rotel for about 30 minutes , then add the veggies and then the cheese. The broth will reduce quite a bit. Add the cheese - it isn't as thin, but same flavor ... delicious.
SERVING SUGGESTIONS:You will have to adjust points if you add meat of any kind. I add cooked chicken breast to mine and kbsquare added salmon to hers. It is excellent!! FYI: Rotel tomatoes are tomatoes with hot peppers canned together.
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INGREDIENTS:1 cup tightly packed basil leaves 1 to 2 cloves garlic, peeled (more or less to taste) 1/4 cup good quality olive oil 1/2 cup freshly grated parmesan cheese
PREPARATION:combine all ingredients in bowl of food processor or blender. blend until smooth. store in freezer in usable amounts.
SERVING SUGGESTIONS:makes 4 servings 3/4 cup each
Notes from Chef Kathleen - difference between this and traditional is what she left out - pine nuts and lots of olive oil. pine nuts do add wonderful flavor and texture, but we're trying to cut calories any way we can without sacrificing our favorite foods altogether. We only use 1/4 cup olive oil which makes for a thick pesto. if you like yours thinner, add more oil, but serve beware; watch your portion sizes. Pesto is very flavorful, so a little goes a long way. Also it's only as good as the ingredients so select the freshest basil when in season and the best ingredients as there are so few. Choose nicely flavored parmesan such as reggiano or grana. the stuff in the green can will not do.
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INGREDIENTS:2 cans of vegetarian vegetable soup 2 different cans of vegetables (juice & all) Parsley & Mrs. Dashes All Purpose Seasoning to taste
PREPARATION:Pour 2 cans of vegetarian vegetable soup (I used store brand) into a large pan. Dump in 2 different cans of vegetables (juice & all). Do not add any water. The juice from the cans of wax beans & carrots will be enough. Sprinkle in a little dried Parsley & Mrs. Dashes All Purpose Seasoning. Then heated it up .
SERVING SUGGESTIONS:I used a can of cubed carrots & a can of cut up wax beans. I would imagine you could try a number of different vegetables & could also do the same thing with chicken noodle soup. Chicken noodle soup is too brothy as it is anyway & by adding a couple of cans of vegetables it would make it a heartier meal.
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INGREDIENTS:1 12-ounce package frozen mashed winter squash or pumpkin 1 cup reduced-sodium chicken broth 1 tablespoon fresh or freeze-dried snipped chives 1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed 1/4 teaspoon pepper 1/2 cup pear or apricot nectar Plain nonfat yogurt (optional) Ground nutmeg (optional)
PREPARATION:In a medium saucepan, combine frozen squash, chicken broth, chives, thyme, and pepper. Bring to boiling. Reduce heat; cover and simmer for 8 to 10 minutes or till smooth, stirring occasionally. Stir in the nectar. Heat through.
SERVING SUGGESTIONS:Serve in soup bowls. If desired, dollop with yogurt and sprinkle with nutmeg. I got this from DWLZ a while back and substitute a can of pumpkin for the squash. I love pumpkin and this was really good.
73 Calories, 1 g Protein, 1 g Fat, 18 g Carbohydrate, 54 mg Sodium, 0 mg Cholesterol, 3 g Dietary Fiber
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INGREDIENTS:1 11oz can canned corn 15oz can sliced potatoes 1 14.5oz can diced tomatoes 1 15oz can cut okra (I used frozen peas instead) 1 15oz can Veg-all 1 can Hormel Chili with beans 1 can Hormel Chili w/o beans 1 can Campbell's Old Fashioned Veg Soup
PREPARATION:Open all cans (do not drain) and empty into pot. Season to taste. Heat and eat. SERVING SUGGESTIONS:I added some green chilies and about 10 oz of Velveeta light. I also used 99% FF Turkey Chili. The two may have offset each other as far as points go. It was so fast and easy. Served it with FF saltines and some spray ICBINB. As is, it is 3 points for 2 cups...not bad Plenty leftover to freeze for another day, too. Hope you enjoy. Becki
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INGREDIENTS:Swanson 99% Fat Free Chicken Broth (large paper package) 2 cans of corn 1 can Ro-Tel Tomatoes and Green Chilies 1 can Ranch-Style Beans 1 can diced tomatoes 1 small can green chilies 2 chicken bouillon cubes 1/2 of a 1lb package of Lite Velveeta 10 oz. can white chicken in broth (97% fat free)
PREPARATION:Place all ingredients, except cheese, in a large soup pot or crock-pot. When mixture is nice and hot add the Velveeta cut into cubes. Stir until cheese is melted.
SERVING SUGGESTIONS: |
INGREDIENTS:1 head cauliflower, cut into 1" pieces 1 yellow summer squash, sliced 1 yellow bell pepper, cut into strips or pieces 2 large carrots, sliced 1/2 c. diced onion 2 small new potatoes, peeled and chopped 5-6 c. fat-free chicken broth 4 oz. Velveeta "light" processed cheese
PREPARATION:Dump veggies and chicken broth into stockpot and bring to boil. Simmer until cauliflower is tender to fork. Add chunks of Velveeta light, and process in blender until pureed. Season with ground pepper and salt, to taste.
SERVING SUGGESTIONS:My sister thought it would taste good to season it lightly with saffron or curry, so if you like that idea, give it a try. I made it just "plain" and I was happy with it! Nicki
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FROM THE KITCHEN OF: GrammaPeg71
RECIPE NAME AND POINT VALUE:: Calabacitas Cheese Soup 4 pts per serving
INGREDIENTS:1 medium onion(s), chopped 2 clove garlic clove(s), minced 1/8 tsp ground oregano 29 oz canned chicken broth 1 4 oz Del Monte Mexican Recipe Stewed Tomatoes 2 medium yellow summer squash halved and sliced 2 medium zucchini, halved and sliced 8 3/4 oz canned yellow corn, drained 4 oz canned chopped green chili's, drained 12 oz Kraft Velveeta Light, cut into 1/2 inch cubes 1/2 tsp black pepper (or to taste) 1/4 cup(s) cilantro
PREPARATION:Sauté’ chopped onion and garlic until tender. Add oregano cook and stir 1 minute. Add broth and tomatoes cover and bring to a boil over high heat. Stir in squashes, corn and chili's. Return to a boil, reduce heat, cover and simmer 7 to 9 minutes until squash is tender. Stir in Velveeta and black pepper and simmer, stirring often until cheese melts. Stir in cilantro, ladle into soup bowls, and serve. Makes 10 1/2 cups, 6 generous servings. A serving would be approx 1 3/4 cups.
SERVING SUGGESTIONS:
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