If anyone has any good recipes please email them to me and i will post them.
Creamy Tomato Soup
1 cup chopped white onion
1 tablespoon canola oil
1 can crushed tomatoes
1 can herb tomatoes
3 cups non fat chicken broth
2 teaspoons sugar
1 ½ cup non fat sour cream
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic salt
1 teaspoon celery salt
Add the oil and onion to the pot and cook onion until soft. Add both cans of tomatoes and chicken broth. Simmer for about 25 minutes until mixture reduces. Add salt, pepper, garlic salt, celery salt and sugar to taste. Simmer for 20 minutes more. Use hand blender to blend to desired consistency. Add non-fat sour cream.
Servings Per Recipe: 10 per serving: Calories 100, Total Fat 0.5 g
I am not too sure on the fiber on this one, as I kind of made it up, but I think it comes out to 1 to points per cup.
Tomato Purses
6 tomatoes
1/4-inch slice trimmed from stem end
8 ounces plain non fat yogurt
1 tablespoon whole wheat flour
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
1/2 teaspoon crushed dried sage
1/4 teaspoon salt 6 tablespoons light Parmesan cheese, grated
Preheat oven to 375°F. Lightly spray a 13x9x2-inch baking dish with vegetable cooking spray; set aside. Gently scoop out pulp and seeds of each tomato. Discard pulp and place tomatoes cut side up in prepared baking dish. Set aside. Combine yogurt, whole-wheat flour, thyme, thyme, sage, pepper and salt in a small bowl; mix well. Spoon yogurt mixture into tomatoes. Sprinkle each tomato with Parmesan. Bake for 25 minutes or until cheese is golden. Remove from oven. Serve immediately. Est. preparation time: 10 mins Est. cooking time: 25 mins
Amount Per Serving: calories 90 calories from fat 25 fat 3 g, cholesterol 5 mg sodium 240 mg Quantity: Serves 6
Have these with some rice.... mmmm delicious!!!
Broccoli Casserole
1 can (10 1/2 ounces) reduced-fat cream-of-mushroom soup
3 packages (10 ounces) frozen chopped broccoli, cooked
Dash of black pepper
1/2 cup fat-free egg substitute or 3 egg whites
1 cup fat-free mayonnaise
2 tablespoons minced onions
1 can mushrooms
6 - reduced-fat Ritz, Tricuit or Saltine crackers, crushed
1/2 cup shredded low-fat cheddar cheese
In a large bowl, combine the broccoli, egg substitute, soup and mayonnaise. Stir in the cheddar, onions and pepper. Coat a 2-quart casserole with nonstick spray, and pour in the broccoli-cheese mixture. Sprinkle the crushed crackers over the top and bake at 350 degrees until the sauce is hot and bubbly, about 30 minutes.
Nutrition Facts: Per serving: calories 153 calories from fat 23% cholesterol 7 mg fat 4 g
One of my favorite recipes..... It is even better the next day!
Insanely Easy Vegetarian Chili
1 tablespoon vegetable oil
1 cup chopped onions
1 can tomato sauce
3 cloves garlic, minced
1 cup chopped green bell pepper
1 cup chopped red bell pepper
3/4 cup chopped celery
1 tablespoon chili powder
1 1/2 cups chopped fresh mushrooms
1 (28 ounce) can chopped tomatoes, with juice
1 (11 ounce) can kidney beans with liquid
1 (11 ounce) can whole kernel corn, undrained
1 tablespoon ground cumin
1 1/2 teaspoons oregano
1 1/2 teaspoons crushed basil leaves
2 tbs. flower or as much as you want to thicken
Heat oil in a large saucepan and add onions, carrots and garlic; saute until tender. Stir in green pepper, red pepper, celery and chili powder. Cook, stirring often, until vegetables are tender, about 6 minutes. To the vegetables add mushrooms; cook 4 minutes. Stir in tomatoes, kidney beans, corn, cumin, oregano and basil. Bring to a boil and reduce heat to medium. Cover and simmer for 20 minutes, stirring occasionally.
I usually ad way more no point vegetable then it calls for and then I measure how much it makes and add up all the calories and divide it by the number of servings to get the points.
Usually I freeze this and eat it for weeks.
Usually it is 1 to 2 points per cup.
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