This is a really good light soup, although I wish it had been just a bit thicker. I think the addition of half-and-half would help with that the next time I make it. There will be a next time!
Source:http://maryanna-bishop.blogspot.com
Ingredients:
Cooking spray(I used olive oil)
1 cup chopped onion
2 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth ( I used homemade)
1 (16-ounce) package broccoli florets
2 1/2 cups 2% reduced-fat milk
1/3 cup all-purpose flour
1/4 teaspoon black pepper
8 ounces light processed cheese, cubed (such as Velveeta Light)
Directions:
Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts.Use an immersion blender to process soup to the desired thickness. You can also put 1/3 of mixture at a time into a blender or food processor.
Yield: 6 servings (serving size: 1 1/3 cups)Nutritional Info (per serving): 203 calories; 6.3g fat; 1.2mg iron; 24mg cholesterol; 385mg calcium; 21.7g carbohydrate; 897mg sodium; 15.6g protein; 2.9g fiber
Showing posts with label light. Show all posts
Showing posts with label light. Show all posts
Wednesday, January 12, 2011
Tuesday, October 19, 2010
Chicken Pot Pie Pasta
This is a really light version of chicken pot pie. The recipe was good if you are looking for a light meal, but it definitely was not as good as a chicken pot pie!
Source:http://lovestoeat.wordpress.com
Ingredients:
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
10 ounces white or cremini mushrooms, thinly sliced
1 tablespoon all purpose flour
2 cups low sodium chicken broth
1 cup half & half or heavy cream
1 rotisserie chicken, shredded into bite sized pieces
1 cup frozen peas & carrots mix
1 tablespoon fresh lemon juice
1 teaspoon minced fresh thyme
1-2 cups whole wheat dry penne pasta (or any penne pasta will do)
water for boiling pasta
Directions:
Cook the pasta according to package directions. When done, place hot penne pasta in a large bowl and set aside.Heat oil in a large skillet over medium high heat. Cook onion, garlic and mushrooms in the skillet until golden brown.Sprinkle in the flour over the mushroom mixture in the skillet and stir. Cook for a few seconds to rid the floury smell then add the broth, half & half (or heavy cream) to the skillet. Deglaze the skillet, scraping up any bits of fond at the bottom of the skillet. Reduce the heat to medium low and simmer, uncovered until the liquid is slightly thickened.Add the chicken, frozen peas and carrots mix, lemon juice, and thyme to the skillet. Cook until heated through and season with salt & pepper to taste. Place the hot penne pasta into the skillet and toss to combine. Add the cooked penne pasta and toss to coat pasta. Serve hot.
Source:http://lovestoeat.wordpress.com
Ingredients:
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
10 ounces white or cremini mushrooms, thinly sliced
1 tablespoon all purpose flour
2 cups low sodium chicken broth
1 cup half & half or heavy cream
1 rotisserie chicken, shredded into bite sized pieces
1 cup frozen peas & carrots mix
1 tablespoon fresh lemon juice
1 teaspoon minced fresh thyme
1-2 cups whole wheat dry penne pasta (or any penne pasta will do)
water for boiling pasta
Directions:
Cook the pasta according to package directions. When done, place hot penne pasta in a large bowl and set aside.Heat oil in a large skillet over medium high heat. Cook onion, garlic and mushrooms in the skillet until golden brown.Sprinkle in the flour over the mushroom mixture in the skillet and stir. Cook for a few seconds to rid the floury smell then add the broth, half & half (or heavy cream) to the skillet. Deglaze the skillet, scraping up any bits of fond at the bottom of the skillet. Reduce the heat to medium low and simmer, uncovered until the liquid is slightly thickened.Add the chicken, frozen peas and carrots mix, lemon juice, and thyme to the skillet. Cook until heated through and season with salt & pepper to taste. Place the hot penne pasta into the skillet and toss to combine. Add the cooked penne pasta and toss to coat pasta. Serve hot.
Wednesday, September 9, 2009
Apple Granita
I saw this on the new Food Network show starring Melissa D' Arabian and thought that it looked like a fantastic and low fat dessert. It was delicious and perfect for the hot summer!
Source: Adapted from Food Network - Melissa D' Arabian
2 c. applesauce ( I used cinnamon)
1 tbsp. lemon juice
1 c. lowfat plain yougurt ( I used vanilla)
2 tbsp. maple syrup
1/4 tsp. ground cinnamon
Directions:
Combine applesauce and lemon juice in an 8x8 pan. Freeze until frozen. Combine the yogurt, maple syrup and cinnamon in a small bowl and refrigerate until ready for use.
When the applesauce is frozen, use a fork to scrape over it until it resembles shaved ice. Serve in a bowl topped with the yogurt mixture.
Source: Adapted from Food Network - Melissa D' Arabian
2 c. applesauce ( I used cinnamon)
1 tbsp. lemon juice
1 c. lowfat plain yougurt ( I used vanilla)
2 tbsp. maple syrup
1/4 tsp. ground cinnamon
Directions:
Combine applesauce and lemon juice in an 8x8 pan. Freeze until frozen. Combine the yogurt, maple syrup and cinnamon in a small bowl and refrigerate until ready for use.
When the applesauce is frozen, use a fork to scrape over it until it resembles shaved ice. Serve in a bowl topped with the yogurt mixture.
Wednesday, August 26, 2009
Gnocchi with Summer Vegetables
This is a really light meal and a great way to use leftover veggies!
Source: Everyday Food via Proceed with Caution via Food alla Puttanessca
Ingredients:
1 tbsp olive oil
2 zucchini or summer squash or one of each, quartered and sliced
2 garlic cloves, minced
salt and pepper
1 pint grape tomatoes, halved
1 pkg ( 16 oz) gnocchi
1/4 c fresh basil
2 tbsp Pecorino Romano cheese ( I used Asiago)
1 tbsp butter
2 tsp freh lemon juice
Preparation:
1. In a large skillet, heat oil over medium high. Add squash and garlic to the skiller, season with salt and pepper. Cook, stirring occasionally, until squash is tender, 4-5 minutes. Add tomatoes and cook, stirring occasionally until juicy, about 2 minutes.
2. Meanwhile, in a large pot of boiling salted water, cook gnocchi according to package directions. Reserving 1/2 cup of pasta water, drain gnoccchi and transfer to skillet. Toss gnocchi, adding enough cooking liquid to create a sauce. Remove from heat and stir in basil, cheese, butter and lemon juice.
Source: Everyday Food via Proceed with Caution via Food alla Puttanessca
Ingredients:
1 tbsp olive oil
2 zucchini or summer squash or one of each, quartered and sliced
2 garlic cloves, minced
salt and pepper
1 pint grape tomatoes, halved
1 pkg ( 16 oz) gnocchi
1/4 c fresh basil
2 tbsp Pecorino Romano cheese ( I used Asiago)
1 tbsp butter
2 tsp freh lemon juice
Preparation:
1. In a large skillet, heat oil over medium high. Add squash and garlic to the skiller, season with salt and pepper. Cook, stirring occasionally, until squash is tender, 4-5 minutes. Add tomatoes and cook, stirring occasionally until juicy, about 2 minutes.
2. Meanwhile, in a large pot of boiling salted water, cook gnocchi according to package directions. Reserving 1/2 cup of pasta water, drain gnoccchi and transfer to skillet. Toss gnocchi, adding enough cooking liquid to create a sauce. Remove from heat and stir in basil, cheese, butter and lemon juice.
Monday, July 13, 2009
Tomato Pie
We were watching Down Home with The Neeley's on Food Network over the weekend. They were making a tomato pie that looked so good. My husband asked me to make it so I did. It really was delicious and so easy. It tasted like a really light pizza. I will make this again. It would be really great to serve to company.
Source: Adapted from Down Home with The Neeley's
Ingredients:
1 9" refrigerated pie crust
2 large red tomatoes, thinly sliced
8 oz part skim mozzarella cheese, thinly sliced
Salt and pepper
Oregano
Olive oil
Directions:
Preheat oven to 375 degrees F.
Line a baking sheet with parchment paper
Sprinkle some flour on countertop and a rolling pin. Roll out pie dough just a bit until it is a 10 -11 inch circle. Transfer dough from countertop to baking sheet.
Place the tomatoes and the cheese alternating between the two on the pie dough. Fold the sides of the dough over the tomatoes and cheese. The middle of the circle will be open. Brush the tart with olive oil and sprinkle with salt, pepper and oregano.
Bake on 375 degrees for 35-40 minutes or until golden brown.
Serves 6
Source: Adapted from Down Home with The Neeley's
Ingredients:
1 9" refrigerated pie crust
2 large red tomatoes, thinly sliced
8 oz part skim mozzarella cheese, thinly sliced
Salt and pepper
Oregano
Olive oil
Directions:
Preheat oven to 375 degrees F.
Line a baking sheet with parchment paper
Sprinkle some flour on countertop and a rolling pin. Roll out pie dough just a bit until it is a 10 -11 inch circle. Transfer dough from countertop to baking sheet.
Place the tomatoes and the cheese alternating between the two on the pie dough. Fold the sides of the dough over the tomatoes and cheese. The middle of the circle will be open. Brush the tart with olive oil and sprinkle with salt, pepper and oregano.
Bake on 375 degrees for 35-40 minutes or until golden brown.
Serves 6
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