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  • #16
    Incredibly Cheesy Broccoli Soup

    4 points per serving

    4 cups water

    12 oz frozen hash brown potatoes (or dice regular ones if you have the time)

    1 cup chopped celery

    1 cup chopped carrots

    4 cups chopped broccoli (I throw the whole bag in)

    2 pkgs chicken broth mix (I use 2 envelopes of Wylers or 2 tsp of Herb Ox)

    1 tsp salt

    1/2 tsp pepper (optional)

    3 Tbl flour

    2 cups skim milk

    6 oz Velveeta light pasteurized cheese spread, cubed



    In a large pot, combine water, potatoes, vegetables, broth, salt and pepper. Bring to a boil and simmer until the vegetables are tender (15-20 min). In a separate bowl, blend flour and milk. Slowly add flour/milk mix to the large pot. Stir constantly until soup thickens. Add cheese cubes and stir until melted and smooth.

    Makes 4 HUGE servings. Each serving is approx 3 or 3 1/2 cups.
    The average woman would rather have beauty than brains, because the average man can see better than he can think.

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    • #17
      All American Potato Salad

      2 pounds medium-sized red potatoes -- unpeeled

      1/3 cup thinly sliced celery

      1/3 cup finely chopped onion

      1/3 cup grated carrot

      1 tablespoon sweet pickle relish -- plus

      1 1/2 teaspoons sweet pickle relish

      ***Dressing***

      1/3 cup nonfat or reduced-fat mayonnaise

      1/3 cup nonfat sour cream

      2 tablespoons spicy mustard

      1/4 teaspoon ground black pepper



      1. Cut the potatoes into 3/4 " pieces, and place in a microwave or stove-top steamer. Cover and cook at high power or over medium-high heat for 8 to 10 minutes, or until tender. Rinse with cool water and drain. Place the potatoes in a large bowl. Add the celery, onion, carrot, and relish, and toss gently to mix. Combine the dressing ingredients in a small bowl, and stir to mix well. Add the dressing to the potato mixture, and toss gently to mix. Cover the salad and chill for at least 2 hours before serving.

      Makes 8 servings.

      Serving size (1/8 recipe)

      According to the website: Per serving: 139 Cal, 0.2g Fat, 2.9g Fib, 0mg Chol, 3.5g Pro, 185mg Sod

      Weight Watcher Points: 2
      The average woman would rather have beauty than brains, because the average man can see better than he can think.

      Comment


      • #18
        Cottage Style Tuna Salad

        1/2 cup low-fat cottage cheese

        1 can water-packed tuna, drained

        1/2 small green bell pepper, diced

        1/4 cup diced celery

        1 TBS minced chives

        1 tsp fresh lemon juice

        Pepper to taste



        Combine ingredients in bowl; toss lightly to mix. Serve on lettuce leaves.

        Makes 6 servings.



        Per Serving: Calories: 52 Fiber: 1.5 Fat: 1 Carbohydrate: 1 Protein: 10 Cholesterol: 11 Sodium: 92
        The average woman would rather have beauty than brains, because the average man can see better than he can think.

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        • #19
          Zesty Coleslaw

          8 cups coarsely shredded cabbage -- (about 2 pounds)

          1 cup grated carrot

          ***Dressing***

          1/2 cup nonfat or reduced fat mayonnaise

          2 tablespoons white wine vinegar

          2 tablespoons pineapple juice

          3 tablespoons spicy mustard

          1 1/2 tablespoons sugar

          1/8 teaspoon ground black pepper



          Combine the cabbage and carrot in a large bowl, and toss to mix well. Combine the dressing ingredients in a small bowl, and stir to mix well. Pour the dressing over the cabbage mixture, and toss to mix. Cover the salad and chill for several hours or overnight before serving.

          Makes 8 servings.

          Serving size (1/8 recipe)
          Per serving: 42 Cal, 0.4g Fat, 1.7g Fib, 0mg Chol, 1g Prot, 213mg Sod

          Weight Watcher Points: 1
          The average woman would rather have beauty than brains, because the average man can see better than he can think.

          Comment


          • #20
            Honey Mustard Dressing

            1 point per serving

            1/2 cup plain nonfat yogurt

            4 teaspoons prepared mustard

            4 teaspoons honey

            1 tablespoons snipped dill

            2 teaspoons white-wine vinegar

            1/2 teaspoon sugar

            1/8 teaspoon ground white pepper



            In a small bowl, whisk all the ingredients. Refrigerate, covered, 2-3 hours. Whisk again before serving.

            makes 4 servings
            The average woman would rather have beauty than brains, because the average man can see better than he can think.

            Comment


            • #21
              Re: Diet Soups and Salads

              40-30-30 (The Zone) TACO SOUP
              (Kids Favorite)

              2 1/2 cups taco soup (see recipe)
              3 TBS light sour cream
              1/3 cup finely shredded iceberg lettuce
              2 TBS shredded cheddar cheese
              2 crumbled corn taco shells

              Directions: In a bowl, serve taco soup topped with sour cream, lettuce, cheddar cheese & a crumbled taco shell.

              TACO SOUP RECIPE: In a heavy, non-stick pot brown 1 lb. extra-lean ground or cubed sirloin (or chicken or turkey breast). Drain excess fat, if any. Add 1 cup sliced onion & cook for 5 minutes. Add a clove of minced garlic, 28 oz. can of chopped peeled tomatoes in juice, 15 1/4 oz. can of black beans with juice, 8 oz. of corn with juice (no sugar added), 15 oz. can of tomato sauce (no sugar added), and a 10 oz. package of Lawry's Taco Spice & Seasoning mix. Cook for 30 minutes , or longer, and serve.
              "WHEN FASCISM COMES TO AMERICA IT WILL BE WRAPPED IN THE FLAG AND CARRYING A CROSS." -SINCLAIR LEWIS

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              • #22
                Re: Diet Soups and Salads

                Tortellini and Tomato soup

                2 tsp olive oil
                1 1/4 cup chopped onion
                2 garlic cloves, minced
                2 (14 ounce) cans ff ls chicken broth
                1 (28 ounce) can crushed tomatoes
                1/2 cup water
                1 tsp sugar
                1 tsp dried basil
                1/4 tsp pepper
                1 (9 ounce) pkg refreidgerated three-cheese tortellini
                1/4 cup shredded parmesan cheese

                1. Heat oil on dutch over. Add onion, saute until tender. Add garlic;saute 1 min. add broth and next 5 ingriedients. Bring to a boil, 5-7 minutes or when pasta is tender. Ladle soup into bowls, sprinkle with cheese.

                POINTS 1 1/4 cups soup and 2 tsp cheese=4

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                • #23
                  Re: Diet Soups and Salads

                  Weight Watchers Broccoli Cheese Soup - 1 Pt Per Cup

                  3 (14 1/2 ounce) cans chicken broth
                  2 (1 lb) bags frozen broccoli
                  1 (10 1/2 ounce) can rotel brand tomatoes and green chilies
                  10 ounces Velveeta reduced fat cheese product

                  Directions
                  1 Mix chicken broth, frozen broccoli and tomatoes and chilies together.
                  2 Simmer for 25 minutes or until veggies are tender.
                  3 Cube Velveeta and put into soup pot.
                  4 Simmer just until cheese is melted.
                  5 This recipe freezes and refrigerates well.

                  Comment


                  • #24
                    Re: Diet Soups and Salads

                    Weight Watchers Slow-Cooker Cheeseburger Soup

                    The serving size is 3/4 cup plus 3 T corn chips for 5 points so if you want more, double the recipe AND the points.

                    1 medium garlic clove, minced
                    1 medium onion, chopped
                    1 medium celery rib, chopped
                    1 lb uncooked lean ground beef (with 7% fat)
                    2 tablespoons all-purpose flour
                    3 cups canned chicken broth, divided
                    1 cup low-fat evaporated milk
                    8 ounces kraft Velveeta reduced fat cheese product, cubed
                    1/2 teaspoon paprika
                    1/4 teaspoon table salt
                    1/8 teaspoon black pepper
                    24 baked corn tortilla chips, crumbled

                    Directions
                    1 Coat a large nonstick skillet with cooking spray and heat over medium-high heat for about 30 seconds.

                    2 Add garlic, onion and celery to skillet; cook, stirring frequently, until vegetables are tender, about 5 to 10 minutes.

                    3 Coat a 3-quart or larger slow cooker with cooking spray; spoon in vegetables.

                    4 Place same skillet over medium-high heat and brown beef, breaking up meat with a wooden spoon as it cooks, about 5 to 6 minutes; pour off any liquid and add meat to slow cooker.

                    5 In a small cup, combine flour and 1/2 cup of broth; stir until lump-free.

                    6 Pour flour mixture into same skillet; add remaining 2 1/2 cups of broth.

                    7 Bring to a simmer, scraping up any browned bits in bottom of skillet with a wooden spoon, and then pour into slow cooker; stir in evaporated milk, cheese, paprika, salt and pepper.

                    8 cover slow cooker and cook on low setting for 2 hours.

                    9 serve soup topped with crumbled chips.

                    10 Yields about 3/4 cup of soup and 3 tablespoons of chips per serving.

                    11 Note: If the soup cooks too long, the cheese could separate.

                    12 If that happens, combine 1 tablespoon of all-purpose flour and 1/4 cup of soup in a cup; stir to a paste
                    .
                    13 Stir flour mixture back into soup in slow cooker; cover and cook on low setting for 10 to 15 minutes (does not affect POINTS values).

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