Archives for February 2016

Low Calorie Soup Recipes

Charred Tomato Soup:

2 Pounds Fresh Roma Tomatoes

2/3 cup low sodium vegetable broth

2/3 cup fat free half and half

2 clove garlic, minced

1 Shallot, minced

2 Tablespoons fresh Basil, chopped

6 sprigs Thyme, leaves removed from stem

2 teaspoons olive oil

3/4 teaspoon Salt

1/2 teaspoon Pepper

Directions:
Core the Roma tomatoes and char on grill until charred and blistered. In a medium stockpot, add olive oil. When oil is heated, add shallot and garlic. When garlic is lightly brown, add the charred tomatoes, vegetable broth, and herbs. Bring to a boil and then turn down to medium heat and simmer for a few minutes. Remove from heat. With your immersion blender on high, break down the tomatoes until the soup is smooth and lump-free. Return pot to burner and return to simmer on medium-high heat for about 8 minutes. Turn down heat to low and add half and half. Remove from heat and serve.

Servings: 4 * Calories Per Serving: 99 * Fat: 2.9 g * Carb: 15.6 g * Fiber 3.4 * Protein: 3.2 g * Sugar: 8.8 g * Sodium: 602 mg * Cholesterol: 0 mg

Prosciutto-Gruyere Grilled Cheese:

8 slices low calorie bread wheat bread (45 calories or less per slice)

3 ounces gruyere cheese, grated fine

1 ounce spinach leaves

4 slices prosciutto

4 Tablespoons light butter-canola spread

Directions:
Place a medium non-stick skillet over medium heat. Butter one side of each piece of bread with 1/2 tablespoon canola spread. Place one piece of bread buttered side down on the skillet sprinkle some cheese, add a few spinach leaves, one slice of prosciutto, and a little more cheese. Place another piece of bread, buttered side up. Done when both sides of bread are golden brown and cheese is melted.

Servings: 4 * Calories Per Serving: 320 * Fat: 12.7 g * Carb: 0.6 g * Protein: 9.5 g * Sodium: 338 mg * Cholesterol: 0.6 mg

 

 

 

 

 

 

 

 

 

 

Skillet Lasagne

28 ounces crushed tomatoes

1/2 teaspoon oregano

1/2 teaspoon basil

1/2 teaspoon parsley

1/4 teaspoon thyme

1/4 teaspoon black pepper

1/4 teaspoon sea salt

2 cloves garlic

6 lasagna noodles (6 ounces)

3 Portabella mushrooms

1/2 pound ground sirloin

1 teaspoon olive oil

1 cup low fat ricotta cheese

2 teaspoons lemon juice

3 ounces fresh spinach

6 ounces part-skim mozzarella

Directions:
Preheat oven to 400 degrees F.

Bring a large pot of water to boil. Add sea salt and lasagna noodles; cook until al dente.

In food processor, add ricotta cheese, lemon juice and spinach. Process until smooth.

In a skillet over medium heat, add olive oil and ground sirloin. Season with salt & pepper, and all dried herbs. Add garlic and chopped portabella mushroom and continue to sauté with meat. Add tomato sauce to meat and simmer for about 5-8 minutes.

In a large, cast iron skillet, ladle 1/4 of the sauce in the bottom. Place 3 (slice one of them in half to fit on either side of the 2 long noodles) lasagna noodles over sauce. Spread 1/2 of the ricotta cheese mixture over noodles, 1/4 of the sauce, and 1/2 of the mozzarella cheese. Layer another 3 lasagna noodles and the rest of the ricotta mixture, remainder of the sauce over, & mozzarella cheese. Bake in 400 degree oven for 25 minutes. Cool 20 minutes before cutting and servings.

Servings: 5 * Calories Per Serving: 341 * Fat: 10.4 g * Carb: 39.4 g * Fiber 7.1 * Protein: 25.4 g * Sugar: 13.5 g * Sodium: 692 mg * Cholesterol: 54 mg