Soup can be a great low-calorie option for lunch or dinner. There are hundreds of great homemade soup recipes with negligible fat and calories, as well as many choices in light canned soups.
When no homemade or canned soup is on hand, whip up this simple, comforting low-calorie soup for a satisfying snack, lunch or dinner.
Ingredients:
1 leftover cooked chicken breast, coarsely chopped (or 1/2 cup canned chicken)
1 1/2 cups fat-free chicken broth
1/2 cup frozen mixed veggies
Italian seasoning, salt and pepper to taste
Combine all ingredients in a microwave safe bowl and cook for one minute and thirty seconds, or until heated through.
Tuesday, January 19, 2016
Friday, January 1, 2016
Quick and Easy Low-Cal Shrimp Soup
This recipe is not only healthy because its low-fat, low calorie, and full of veggies and protein, it's also a proven hit with the meat-and-potatoes crowd.
Inspired by Food Network's Marcela Valledoid's Shrimp Broth, this is a simpler shrimp soup recipe that calls for ingredients almost always on hand in the pantry, fridge, and freezer.
Quick and Easy Low-Cal Shrimp Soup
Ingredients
1-2 pounds cooked large shrimp (If you like more broth in your soup, use less shrimp, if you like a chunkier soup use more.)
4 cups low-fat chicken broth
4 cups water
2 stalks celery, chopped
1 large carrot, chopped
1 small sweet or red onion, diced
1 large tomato, diced (remove seeds if desired)
1 green bell pepper
cayenne pepper (4-5 dashes or to taste)
kosher salt (1 tablespoon or to taste)
1/2 teaspoon black pepper
1 tablespoon olive oil
Preparation
1. Place broth, water, cayenne pepper, black pepper, and salt in a large stock pot and boil.
2. Rinse shrimp and remove tails, then set aside.
3. Sautée onion in olive oil over medium-high heat. After a few minutes, add the carrots and celery. Cook for a few minutes more, then place in stock pot.
4. Boil broth with onions, carrots, and celery for approximately ten minutes.
5. Add green pepper and tomato and boil for a few minutes longer.
5. Add the shrimp, then reduce heat and simmer for approximately ten minutes.
Enjoy!
Inspired by Food Network's Marcela Valledoid's Shrimp Broth, this is a simpler shrimp soup recipe that calls for ingredients almost always on hand in the pantry, fridge, and freezer.
Quick and Easy Low-Cal Shrimp Soup
Ingredients
1-2 pounds cooked large shrimp (If you like more broth in your soup, use less shrimp, if you like a chunkier soup use more.)
4 cups low-fat chicken broth
4 cups water
2 stalks celery, chopped
1 large carrot, chopped
1 small sweet or red onion, diced
1 large tomato, diced (remove seeds if desired)
1 green bell pepper
cayenne pepper (4-5 dashes or to taste)
kosher salt (1 tablespoon or to taste)
1/2 teaspoon black pepper
1 tablespoon olive oil
Preparation
1. Place broth, water, cayenne pepper, black pepper, and salt in a large stock pot and boil.
2. Rinse shrimp and remove tails, then set aside.
3. Sautée onion in olive oil over medium-high heat. After a few minutes, add the carrots and celery. Cook for a few minutes more, then place in stock pot.
4. Boil broth with onions, carrots, and celery for approximately ten minutes.
5. Add green pepper and tomato and boil for a few minutes longer.
5. Add the shrimp, then reduce heat and simmer for approximately ten minutes.
Enjoy!
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