Appetizers / Soups / Salads Recipes (Most Popular)
All fresh ingredients, brilliant green color, incredibly flavorful, full of vitamins and protein!
Hearty soup. Can use extra lean beef. Can rinse and strain fat off the cooked beef if even lower fat is desired. Can replace beef with ground turkey or chicken. Can increase pepper, paprika and chili powder to taste. Can add 2 cups diced potatoes along with carrots. Don't forget to re-calculate calories based on your changes!
This dressing will keep for up to a week in the fridge. It is delicious on the Tangled Thai Salad, but would be equally good on any salad or even poured on top of cold noodles.
Creamy, zesty salad dressing used at Fresh restaurants in Toronto.
This vegetarian soup is warm and flavorful, perfect for a cozy fall or winter evening at home. It's the result of one of my "inspired" kitchen experiments.
This is a re-make from a Weight Watcher recipe. The meat is optional. This soup is so robust you will not notice the meat being gone.
This is perfect for the New Years Day tradiction.
When this has simmered as much time as it needs it tends to be very thick. I prefer it this way due to space in the refrigerator. I thn add water when reheating. Also I combine the rice and soup after the meal for storage.
I get approximately 3 cups of shredded cabbage from half a small head. The other half left unshredded keeps well when tightly wrapped in the refrigerator. We use Splenda to sweeten our slaw and sweeten to taste.
This is the basic salad I eat quite often. All it is, is lettuce, dressing spray, and the crunchies and chewies I like to add to make it more interesting. I can happily eat this salad as is, but often I will throw in other ingredients depending on what I have on hand and then track them separately.
Like tomatoes, I only buy tomatoes when they are in good condition and reasonably affordable, which isn’t often anymore, but when I do have one I just slice it up on top of my salad. Same goes with meat, beans, cheese, peas and other vegetables. This salad is very flexible and changes with the seasons, and now I don’t have to track the dressing and crunchies separately. I like to add a ¼ cup of beans to up the fiber and potassium in my diet. Often I’ll have this with a sandwich, but if I don’t want the bread one day I will just toss the cheese or meat in the salad instead.
I’m using honey mustard flavored spray dressing right now, but any flavor works just as well. Also instead of using spray dressing you can use regular dressing. A great tip on using regular dressing is to keep it off the salad and instead serve a little bit on the side and dip your fork in the dressing then spear your salad. That way you still get the taste without over-loading on the calories.
I use any green leafy lettuce, the darker and fresher the better. Red or Green leaf, Romane, Spring Mix and in a pinch even bag lettuce but mostly not. Yuck. I’d rather find some other vegetable for lunch.
I wash my lettuce carefully then spin it. I highly recommend a salad spinner for anyone who uses lettuce a lot. Once you have washed the leaves and torn them into bite size pieces you spin off the excess water. I then pour the water out of the bottom of the spinner bowl and replace the basket of lettuce and the lid and store it in my fridge. It lasts much longer like that for me than putting it in a lidded bowl. It keeps it hydrated and crisp and not sitting around in water. Once that is done I have clean lettuce handy and ready to use in salads and sandwiches for several days.
I also assemble my salads fresh each day because when you mix up a salad and store it all mixed together it tends to spoil quicker.
This is a lowfat soup that is very filling and packed with protein. It is my favorite , a great way to get beans into a diet , especially if you do not like red kidney beans in whole form.
from www.myhumblekitchen.com
Next time try reducing salt to 1 tsp and use dark meat chicken.