Cheesy Broccoli Soup

I got this recipe from Kraft. I really love their recipes as they are simple and delicious. Please note that I found this recipe to be really cheesy and will probably put in less Cheese Whiz next time. Much less. Maybe only about half. And then I'd add some flour to thicken it if I felt it necessary... although it's good being just plain soupy.

Cheesy Broccoli Soup

Ingredients
1 large bunch broccoli
1 large carrot
1 can chicken broth (condensed)
1/2 cup milk
1 cup Cheez Whiz

Cook 1 large bunch chopped broccoli and one large carrot (chopped) with 1 can each of chicken broth and water until veggies are tender. Let cool 10 minutes.

Pour into blender (or use a handheld in the pot itself to save on dishes). Process until smooth and return to saucepan.

Whisk in 1/2 cup milk and 1 cup Cheez Whiz. Warm over low heat to melt the cheese, and do not allow to boil.

Zesty Potato Soup

So, today for supper I decided to make soup... but I wanted to do something different so I checked my Kraft cookbook and found this recipe... I adjusted it a little (cutting it in half as well, so I'll post that instead) and found it quite good! It's yummy with fresh homemade biscuits.

Zesty Potato Soup

Serves 2-3

Ingredients
1 stalk celery
1 large carrot (or 9 baby)
1 potato
1/4 onion
other veggie of your choice (1/2 red pepper, maybe some tomato...)
1 can condensed chicken broth (plus 1 can water)
pepper
1/4 each milk and cream (or 1/2 cup whole milk)
1/2 lb Velveeta cut in cubes (I used shredded cheddar cheese)

1. Peel and chop vegetables and combine with chicken broth and dash of pepper in a large pot. Bring to a boil. Reduce heat and simmer 15 minutes until veggies are tender. Stir occasionally.

2. Whisk in cream and milk gradually.

3. Reduce heat to low, add cheese. Simmer, stirring for 5 minutes or until cheese is melted in and soup is creamy.

Recipes Part V: Cabbage Soup (jul 23, 2007)

This is an actual diet recipe. I remember my mom making this one a long time ago, and I found it again online. It's supposed to really help clean out your system and help you burn fat. It's super low on calories, and high in fiber. And it's not bad! It reminds me of cabbage borsht, without the sausage.


Cabbage Soup


Ingredients
1 head of cabbage
2 onions
2 green peppers
1 celery
1 can of peeled tomatoes
2 vegetable bouillon cubes


Chop all the vegetables in small pieces, and put them in a pot with the bouillon and enough water to completely cover the vegetables.
Heat and boil for 10 to 20 minutes, until the vegetables are done.
Add any spices you like (I really like pepper, but you can add whatever. Just try not to add too much salt)
Makes about 15-17 cups of soup. Estimated at 10 servings of 1.5 cups each


Nutritional Information

Calories - 53.6
Fat - 0.6 g
Carbs - 11.9 g
Protein - 2.3 g
Fiber - 3.3 g
Sodium - 202 mg

Recipes Part II; Black Bean Soup & Greek Salad (jul 17, 2007)

Hello once again. I attempted something new for lunch today, and both of us found it quite tasty! I got the recipe from "You: On a Diet", and modified it a bit to suit what we had in our kitchen, and what I was willing to do. Anyway, here it is... Black bean soup and Greek Salad (with homemade dressing... Yummers!)


Black Bean Soup

-1/2 tablespoon olive oil
-1/2 onion, chopped
-1 garlic clove, sliced
-1 carrot, chopped
-1 stalk celery, chopped
-1 quarts (4 cups) low salt vegetable stock or broth (I used 4 cups boiling water and one cube of Knorr veggie boullion)
-1 can (15 or 16 ounces each) black beans, rinsed and drained
-1/2 teaspoon ground coriander (if you have whole, just crush them)
-1/8 teaspoon cayenne pepper
-1/2 tablespoon balsamic vinegar
-1 bunch cilantro leaves, chopped (I didn't use fresh...)


1. Heat oil in a large saucepan over medium-high heat. Add onion; cook 5 minutes, stirring occasionally.
2. Add garlic, carrot and celery; cook until soft, about 5 minutes.
3. Add stock, beans, coriander and cayenne pepper; simmer uncovered 10 minutes. Stir in vinegar.
4. Transfer to blender or food processor; process to desired consistency (I used a hand blender right in the pot). Reheat if necessary. Ladle into shallow bowls; garnish with cilantro (or not).
Makes 4 servings



Greek Salad

Dressing Ingredients:
-1 tablespoon olive oil
-1 tablespoon red wine vinegar (Apple cider vinegar works too)
-1 tablespoon lemon juice
-1/2 teaspoon dried oregano
-1 clove garlic, minced
-1/2 teaspoon honey
-Salt and freshly ground black pepper (optional)



Salad Ingredients:
-1 head romaine lettuce, torn
-1 tomato, quartered (I didn't use a full tomato)
-4 pepperocini peppers (didn't have this... not on the salad then)
-1 small cucumber, sliced
-1/2 cup (2 ounces) crumbled low fat feta cheese (I used cottage cheese and added it on my plate)
-Several sprigs fresh dill, chopped
-1/2 green bell pepper, sliced into rings (I didn't feel like chopping any more... so I didn't add this)
-8 calamata olives (didn't have any... so I omitted them)



1. Combine all dressing ingredients except salt and pepper; mix well. Season to taste with salt and pepper if desired; let stand 5 minutes.
2. Combine all salad ingredients in large bowl; toss with dressing
Makes 2 servings (in our case, more like 3 or 4)


Nutrition Facts


Now for the nutrition facts, which are for the entire meal (if you only have one serving of each)
Calories - 305 (Wow! Not a whole lot, huh!)
Total fat- 16.3 g
Saturated - 3.75 g
Healthy fats - 11 g
Fiber - 10.6 g (Check this! Over 1/3 of your recommended fiber!)
Carbs - 33 g
Sugar - 11 g
Protein - 13 g
Sodium - 1260 mg
Calcium - 193 mg
Magnesium - 43 mg
Selenium - 1 mcg
Potassium - 968.4 mg