A friend of mine posted this on her facebook page. It sounded so good, I just have to try it. We will be having this tomorrow night. Soup & Salad night for us!
Hamburger & Sausage Soup
Serves: about 10 (1 cup servings)
Points: 4 (more or less depending on the number of servings)
Ingredients
1 pound ground beef (I use extra lean)
1 pound Turkey Keilbasa, sliced
1/2 tsp salt
1/4 tsp dried oregano
1/4 tsp ground basil
1 envelope onion soup, dry mix
6 cups boiling water
1 (14.5 oz) can diced tomatoes
1 tbsp low-sodium soy sauce
1/2 cup celery
2 cups sliced carrots
1 cup uncooked whole wheat pasta
Instructions
1) Brown ground beef and sausage in pan. Place in slow cooker.
2) Add salt, oregano, basil, and onion soup mix to the cooker.
3) Stir in boiling water, tomatoes and soy sauce.
4) Add celery and carrots.
5) Cover and cook on low for 8 hours.
6) One hour before end of cooking time, stir in dry macaroni.
Showing posts with label Soup. Show all posts
Showing posts with label Soup. Show all posts
Friday, January 22, 2010
Thursday, August 6, 2009
Thai Shrimp Soup
This was probably one of the first recipes that I made from this particular WW cookbook (In One Pot). I made it for my entire family (brothers, parents, etc) and they all loved it and there is no way that anyone would say that this was a WW recipe. Its just that good.
Thai Shrimp Soup
Serves: 4
Points: 4
Ingredients
4 tsp fresh lime juice
1 tbsp minced fresh ginger
1 tbsp reduced-sodium soy sauce
1 tsp packed light brown sugar
1 tsp Asian (dark) sesame oil
3 cloves garlic, minced
1/2 tsp ground corriander
1/4 tsp cayenne
6 cups fish or vegetable broth (I used the vegetable because its easier to find)
6 ounces thin, dried Chinese noodles or capellini
1 pound medium shrimp, peeled and deveined
1/2 pound fres white mushrooms, sliced
1/4 pound fresh snow peas, trimmed and dliced diagonally in half
2 scallions, thinly sliced
2 tbsp chopped fresh cilantro
1. Combined the lime juice, ginger, soy sauce, sugar, oil, garlic, corriander, and cayenne in a small bowl. Set the mixture aside, at room temperature, to allow the flavors to blend, at least 15 minutes or up to 2 days.
2. Meanwhile, bring the broth to a boil in a Dutch oven. Add the noodles and simmer, uncovered, until almost tender, about 5 minutes. Add the shrimp, mushrooms, and snow peas; return to a boil. Reduce the heat and simmer uncovered, until the shrimp are just opaque in the center and the vegetables are softened, about 2 minutes.
3. Stir the lime juice mixture into the broth; return to a simmer. Serve the soup sprinkled with the scallions and cilantro.
TASTY!
Thai Shrimp Soup
Serves: 4
Points: 4
Ingredients
4 tsp fresh lime juice
1 tbsp minced fresh ginger
1 tbsp reduced-sodium soy sauce
1 tsp packed light brown sugar
1 tsp Asian (dark) sesame oil
3 cloves garlic, minced
1/2 tsp ground corriander
1/4 tsp cayenne
6 cups fish or vegetable broth (I used the vegetable because its easier to find)
6 ounces thin, dried Chinese noodles or capellini
1 pound medium shrimp, peeled and deveined
1/2 pound fres white mushrooms, sliced
1/4 pound fresh snow peas, trimmed and dliced diagonally in half
2 scallions, thinly sliced
2 tbsp chopped fresh cilantro
1. Combined the lime juice, ginger, soy sauce, sugar, oil, garlic, corriander, and cayenne in a small bowl. Set the mixture aside, at room temperature, to allow the flavors to blend, at least 15 minutes or up to 2 days.
2. Meanwhile, bring the broth to a boil in a Dutch oven. Add the noodles and simmer, uncovered, until almost tender, about 5 minutes. Add the shrimp, mushrooms, and snow peas; return to a boil. Reduce the heat and simmer uncovered, until the shrimp are just opaque in the center and the vegetables are softened, about 2 minutes.
3. Stir the lime juice mixture into the broth; return to a simmer. Serve the soup sprinkled with the scallions and cilantro.
TASTY!
Tuesday, October 28, 2008
Turkey Sausage Gumbo
This is by far a family favorite. I have made this for Super Bowl parties and no one even knew it was a weight watchers meal. It is great on a cold fall night too.
Turkey Sausage Gumbo
Serves: 6
Points: 7
2 tsp canola oil (*I split this into 2, 1 tsp servings)
1 (16-oz) package reduced-fat turkey kielbasa cut into 3/4 inch slices
1 onion, chopped
1 celery stalk, chopped
1 green bell pepper, seeded and chopped
3 garlic cloves, chopped
2 Tbsp all-purpose flour
1 tsp dried thyme
1/2 tsp salt
1/4 tsp cayenne
1 bay leaf
1 (14 oz) can low-sodium chicken broth
1 (14 1/2 oz) can stewed tomatoes (undrained)
1 tsp Worcestershire sauce
1 1/2 cup frozen whole-kernel corn
1 Tbsp chopped fresh parsley
3 cups hot cooked white rice (* I like to use brown instead)
Instructions
1) Heat 1 tsp oil in a large saucepan over medium-high heat. Add the kielbasa and cook until browned, turning occasionally, about 6 minutes. Transfer to a bowl and set aside.
2) Heat 1 tsp oil in same pan over medium heat. Add onion, celery, bell pepper, and garlic to the saucepan. Cook over medium heat, stirring frequently, until the vegetables are very tender, about 8 minutes. Stir in the flour, thyme, salt & cayenne; cook, stirring constantly, about 1 minute. Gradually stir in the broth until the mixture is smooth.
3) Add the tomatoes, Worcestershire sauce, and bay leaf to the saucepan; bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the flavors are well blended, about 25 minutes.
4) Stir in browned kielbasa and corn; return to a boil; Reduce the heat and simmer; covered until the corn is tender, about 5 minutes. Discard the bay leaf, then stir in the parsley. Serve with the rice.
Turkey Sausage Gumbo
Serves: 6
Points: 7
2 tsp canola oil (*I split this into 2, 1 tsp servings)
1 (16-oz) package reduced-fat turkey kielbasa cut into 3/4 inch slices
1 onion, chopped
1 celery stalk, chopped
1 green bell pepper, seeded and chopped
3 garlic cloves, chopped
2 Tbsp all-purpose flour
1 tsp dried thyme
1/2 tsp salt
1/4 tsp cayenne
1 bay leaf
1 (14 oz) can low-sodium chicken broth
1 (14 1/2 oz) can stewed tomatoes (undrained)
1 tsp Worcestershire sauce
1 1/2 cup frozen whole-kernel corn
1 Tbsp chopped fresh parsley
3 cups hot cooked white rice (* I like to use brown instead)
Instructions
1) Heat 1 tsp oil in a large saucepan over medium-high heat. Add the kielbasa and cook until browned, turning occasionally, about 6 minutes. Transfer to a bowl and set aside.
2) Heat 1 tsp oil in same pan over medium heat. Add onion, celery, bell pepper, and garlic to the saucepan. Cook over medium heat, stirring frequently, until the vegetables are very tender, about 8 minutes. Stir in the flour, thyme, salt & cayenne; cook, stirring constantly, about 1 minute. Gradually stir in the broth until the mixture is smooth.
3) Add the tomatoes, Worcestershire sauce, and bay leaf to the saucepan; bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the flavors are well blended, about 25 minutes.
4) Stir in browned kielbasa and corn; return to a boil; Reduce the heat and simmer; covered until the corn is tender, about 5 minutes. Discard the bay leaf, then stir in the parsley. Serve with the rice.
Tuesday, September 30, 2008
Skillet Beef and Beer Stew
Well, I have to say that this was really tasty. Vic was hankering for a good beef stew for a while and this really hit the spot.
Skillet Beef and Beer Stew
Serves: 4
Points: 5
Ingredients
1 spray olive oil cooking spray
12 oz lean beef round roast cut into cubes
1 medium onion, chopped
1 medium bell pepper, chopped
2 medium garlic cloves minced (or 1 tsp jarred minced garlic)
2 medium potatoes, peeled and diced
24 medium baby carrots (about 1/2 pound)
1 cup fat-free beef broth
8 oz light beer
1/4 cup fat-free evaporated milk
2 tbsp cornstarch
1 tsp paprika
Instructions
1) Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add beef, onion, pepper and garlic; cook until beef is browned, stirring, about 3 minutes.
2) Stir in potatoes, carrots, broth and beer; bring to a boil, reduce heat, cover and simmer until meat is tender, about 30 minutes.
3) Stir together evaporated milk, cornstarch and paprika in a small cup; add to beef mixture and stir to combine. Cook until slightly thickened and bubbly, about 5 minutes; cook, stirring occasionally for 2 minutes more. Yields about 1 1/2 cups per serving.
Skillet Beef and Beer Stew
Serves: 4
Points: 5
Ingredients
1 spray olive oil cooking spray
12 oz lean beef round roast cut into cubes
1 medium onion, chopped
1 medium bell pepper, chopped
2 medium garlic cloves minced (or 1 tsp jarred minced garlic)
2 medium potatoes, peeled and diced
24 medium baby carrots (about 1/2 pound)
1 cup fat-free beef broth
8 oz light beer
1/4 cup fat-free evaporated milk
2 tbsp cornstarch
1 tsp paprika
Instructions
1) Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add beef, onion, pepper and garlic; cook until beef is browned, stirring, about 3 minutes.
2) Stir in potatoes, carrots, broth and beer; bring to a boil, reduce heat, cover and simmer until meat is tender, about 30 minutes.
3) Stir together evaporated milk, cornstarch and paprika in a small cup; add to beef mixture and stir to combine. Cook until slightly thickened and bubbly, about 5 minutes; cook, stirring occasionally for 2 minutes more. Yields about 1 1/2 cups per serving.
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