Nutrition: Recipe and Meal Ideas

[mmam5]

Cauliflower Soup - 6 servings - about 1-1.5 cups each

2 oz - bacon (about 2.5 slices) chopped
1 C - chopped onion
3/4 C - chopped celery
2 - garlic cloves, chopped
6 C - 1-inch pieces cauliflower
3.5 C - (or more) low-salt chix broth (or veggie)
1 - 3/4" cube or 3 oz romano cheese (I used pre-shredded)
1/2 C - heavy whipping cream

Saute bacon in heavy saucepan over medium heat until golden brown and some fat renders. Add onion, celery, and garlic. Cover and cook until veggies are soft, stirring occasionally, about 7 minutes. Add cauliflower, broth and cheese. Bring to boil. Reduce heat to medium-low, cover and simmer until cauliflower is tender, about 20 minutes.

Puree soup in batches in processor/blender. Return to same pan. Add cream and bring soup to simmer. Thin with moer broth by 1/4 cupfuls if desired. Season with salt/pepper.

Can be made 1 day ahead. Cool slightly; cover and chill. rewarm before continuing.

To up the Protein and make it more of a meal I added leftover Chix chunks when served. Any leftover meat would work with it.

Ladle soup into bowls. Sprinkel with cheese shavings.

To make it less fat I would use only 1 slice bacon (or bacon bits) and also use Evaporated milk instead of cream...

Another variation I think would be good is to use Broccoli instead of Cauliflower...

Nutrition - as is:
Cals - 240
Fat - 15.5
Sat fat - 8.5
Chol - 55.25
Sod - 786
Carb - 15.3
Pro - 7

Nutrition - 1 bacon/evap milk
cals - 135
Fat - 3.5
Chol - 48
Sod - 641
Carb - 18
Pro - 8

[Jammer]

Barley Kielbasa Stew


1 tablespoon olive oil
1/2 pound small white mushrooms,
cut in half, divided
1 medium onion, chopped
3 cloves garlic, finely chopped
2 teaspoons dried leaf oregano, crushed
6 cups fat-free chicken broth
1 cup pearl barley
2 bay leaves
3 medium carrots, peeled and sliced
1/2 -inch thick
1/2 cup Pinot Noir wine or chicken broth
1 pound fat-reduced Kielbasa sausage,
cut into 1/2-inch thick slices



In large pot with lid, heat oil over medium high heat. Add half of mushrooms (about 1/4 pound), onion and garlic. Sauté for 3 to 4 minutes, stirring occasionally. Add oregano and basil; sauté 2 more minutes. Stir in chicken broth, barley and bay leaves. Bring to a boil. Reduce heat, cover and cook 25 minutes. Mix in carrots, wine or broth and remaining 1/4 pound mushrooms. Bring to a boil. Reduce heat and simmer for 20 minutes. Add sausage and cook for an additional 5 minutes. Remove bay leaves. Ladle into bowls and serve. Makes 8 servings. Per serving: calories 249, protein 17g, carbohydrates 28g, fiber 6g, fat 7g, cholesterol 37mg, sodium 642mg.

[inatic]

"shepards (or pot pie) By Donna Jo. Lean bodies fitness

Cauliflower steam, pured and seasoned.
chicken breast, gr turkey or lean beef cooked (processed minced etc)
chicken or beef stock
seasonings
gr beans (other veggies as allowed. Peas maybe)
xanthum gum or guar gum to thicken broth.

Steam cauliflower, puree and season.
Line a pie plate with 1/2 the cauli mixture

In a sauce pan brown meat OR added the browned meat or already cooked chicken (processed minced)
add chicken or beef broth
stir
add in gr beans (that we steamed or frozen)
add some xanthum or guar gum to thicken

pour over the cauli mixture.
cover with rest of cauli mix and "seal"

bake or broil to heat thru.

YUM!

[mmam5]

Roasted Red Pepper Cheesecake

Savory red peppers make a delightful cheese spread
Recipe from Boating Magazine

Ingredients
Bread crumbs - 3 Tbl - fine, dry
Cream Cheese - 1.5 (8 oz) Packages
Milk - 0.25 Cup
Eggs - 2
Tomatoe Pasta Sauce - 1 (1.3 oz) (Knorr Parma Rosa Dryed Tomatoe - Is best)
Roasted Red Peppers - 1 (7 oz) Jar - drained & finely chopped (about 2/3 Cup)
Green Onions - 0.5 Cup - chopped
Jarlsberg Cheese - 0.5 Cup (2 oz) shredded (or Gouda cheese)
Parsely Sprig for Garnish
French Bread 1 Loaf - sliced and toasted

Coat 6 - 8" springform pan with vegetable spray, sprinkle with bread crumbs.

Beat cream cheese at med. speed with mixer until smooth, add milk, add eggs, 1 at a time, beating well after each addition. Stir in sauce mix and next 3 ingredients, Pour into prepared pan.

Bake @ 325 for 55/60 minutes or until almost set. Cool completely in pan, remove from pan, cover and chill 8 hours. Garnish if desired and serve with toasted baguettes.

Not really BFFM, but still an awesome addition to a nice dinner!