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Spoonable BLT Soup
PER
SERVING (1/2 of recipe, about 1 1/4 cups): 178 calories, 4.5g fat, 566mg
sodium, 29.5g carbs, 4g fiber, 15g sugars, 7.5g protein -- PointsPlus® value 5*
Combining the classic flavor of a BLT sandwich (spinach plays the lettuce role) with the cozy comfort of a bowl of soup, this recipe is exactly what you need in your life.
Combining the classic flavor of a BLT sandwich (spinach plays the lettuce role) with the cozy comfort of a bowl of soup, this recipe is exactly what you need in your life.
Ingredients:
2 slices center-cut bacon or turkey bacon
1 slice light bread
1 clove garlic, halved widthwise
1 cup chopped tomato (about 1 large tomato)
1 3/4 cups reduced-sodium tomato soup with 4g fat or less per serving (like one 14.5-oz. can Amy's Light in Sodium Chunky Tomato Bisque)
2 cups roughly chopped spinach leaves
Optional: fat-free sour cream
Directions:
Prepare bacon in a skillet sprayed with nonstick spray or on a microwave-safe plate in the microwave. (Refer to package for cook time and temperature.) Chop or crumble and set aside.
Toast bread slice and gently rub both sides with cut sides of garlic clove halves; discard clove halves. Cut bread into 1-inch squares and set aside.
In a nonstick pot over medium heat on the stove, cook and stir chopped tomato until softened, about 3 minutes.
Add tomato soup and stir. Bring to a low boil. Stir in spinach and cook until wilted, about 2 minutes.
Serve topped with bacon and garlic-toast squares. If you like, top with sour cream. Yum!
MAKES 2 SERVINGS
2 slices center-cut bacon or turkey bacon
1 slice light bread
1 clove garlic, halved widthwise
1 cup chopped tomato (about 1 large tomato)
1 3/4 cups reduced-sodium tomato soup with 4g fat or less per serving (like one 14.5-oz. can Amy's Light in Sodium Chunky Tomato Bisque)
2 cups roughly chopped spinach leaves
Optional: fat-free sour cream
Directions:
Prepare bacon in a skillet sprayed with nonstick spray or on a microwave-safe plate in the microwave. (Refer to package for cook time and temperature.) Chop or crumble and set aside.
Toast bread slice and gently rub both sides with cut sides of garlic clove halves; discard clove halves. Cut bread into 1-inch squares and set aside.
In a nonstick pot over medium heat on the stove, cook and stir chopped tomato until softened, about 3 minutes.
Add tomato soup and stir. Bring to a low boil. Stir in spinach and cook until wilted, about 2 minutes.
Serve topped with bacon and garlic-toast squares. If you like, top with sour cream. Yum!
MAKES 2 SERVINGS
Yippee-Ki-Yay Spicy Southwest Chicken Chowder
PER
SERVING (1/10th of recipe, about 1 cup): 163 calories, 1.5g fat, 654mg
sodium, 18.5g carbs, 3g fiber, 4.5g sugars, 18.5g protein -- PointsPlus® value 4*
Spice up your life with a bowlful of this hearty soup! Flavor, fiber, and all that protein -- poultry power!
Spice up your life with a bowlful of this hearty soup! Flavor, fiber, and all that protein -- poultry power!
Ingredients:
Two 14.5-oz. cans (about 3 1/2 cups) fat-free chicken broth
One 15-oz. can black beans, drained and rinsed
One 14.75-oz. can cream-style corn
1 cup chopped red bell pepper (about 1 pepper)
1 cup chopped onion (about 1/2 onion)
2 tbsp. chopped canned chipotle peppers in adobo sauce (about 2 peppers)
1/2 cup plain light soymilk
1 tsp. chopped garlic
1/4 tsp. ground cumin
1 1/2 lb. raw boneless skinless chicken breasts, halved
1/2 tsp. each salt and black pepper
1/2 cup instant mashed potato flakes
1/4 cup fat-free sour cream
1/4 cup chopped cilantro
Directions:
In a crock pot, combine broth, beans, corn, bell pepper, onion, chipotle peppers, soymilk, garlic, and cumin. Stir well.
Season chicken with salt and black pepper and place in the crock pot. Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours.
Transfer chicken to a bowl. Shred with two forks -- one to hold chicken in place and the other to scrape across the meat and shred.
Stir shredded chicken into the soup in the crock pot. Stir in potato flakes, sour cream, and cilantro. Enjoy!
MAKES 10 SERVINGS
HG Alternative! Skip the chipotle peppers for a deliciously mild chicken chowder.
Two 14.5-oz. cans (about 3 1/2 cups) fat-free chicken broth
One 15-oz. can black beans, drained and rinsed
One 14.75-oz. can cream-style corn
1 cup chopped red bell pepper (about 1 pepper)
1 cup chopped onion (about 1/2 onion)
2 tbsp. chopped canned chipotle peppers in adobo sauce (about 2 peppers)
1/2 cup plain light soymilk
1 tsp. chopped garlic
1/4 tsp. ground cumin
1 1/2 lb. raw boneless skinless chicken breasts, halved
1/2 tsp. each salt and black pepper
1/2 cup instant mashed potato flakes
1/4 cup fat-free sour cream
1/4 cup chopped cilantro
Directions:
In a crock pot, combine broth, beans, corn, bell pepper, onion, chipotle peppers, soymilk, garlic, and cumin. Stir well.
Season chicken with salt and black pepper and place in the crock pot. Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours.
Transfer chicken to a bowl. Shred with two forks -- one to hold chicken in place and the other to scrape across the meat and shred.
Stir shredded chicken into the soup in the crock pot. Stir in potato flakes, sour cream, and cilantro. Enjoy!
MAKES 10 SERVINGS
HG Alternative! Skip the chipotle peppers for a deliciously mild chicken chowder.
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