Eating Well really has some good recipes. This one… It was okay. I liked it. My kids didn’t really. My husband ate it but didn’t take seconds or anything… So I’d probably only give it a 3 out of 5. I should probably note that I didn’t follow the recipe completely. I didn’t have freshly shaved parmesan cheese. I thought lemon sounded weird in it. I accidentally bought fresh ginger instead of fresh nutmeg… (I didn’t add the ginger and just used some ground nutmeg). So, it is probably a lot better when you try the real recipe here.
Anyway, I started with 1 and 1/3 cup of noodles.
I added water, chicken broth, green onion, nutmeg, and a can of chickpeas.
You let that boil for a few minutes. Then, you stir in four eggs (lightly whisked). Keep stirring the whole time so the eggs don’t get stuck in clumps.
And then you add spinach (yay!). Actually, you’re supposed to add arugula, but my husband isn’t a fan, and I was already kind of pushing the limits of what he and the kids would be willing to eat, so I went with spinach. You can never go wrong with spinach. Remember that and you’ll go far.
Finished product. Kind of tasty. I added some sesame oil and grated some pepper over it. We ate it with thinly-sliced ciabatta bread (baked with drizzled olive oil and sea salt). Ciabatta bread helps with everything, too (except my scale).
I always have leftovers after Chef Salad Night. So, we’ve now started omelet night on Thursdays. And to help even more, I decided to use some of the ingredients for an asian spinach soup. This was partly because carrots generally don’t work well in omelets but also because I love any excuse to use sesame oil.
Start with some green onions.
Add in some chopped carrots.
Take about 4 cups of water and add 1 chicken bouillon cube. Add your veggies and let it simmer until the carrots start to get tender (it will smell to tasty!).
Add some yummy fresh spinach… as much or as little as you like. I added as much as I could fit into the pan without taking up all of the broth, about 3 cups.
Cook for a few more minutes so the spinach leaves wilt a bit.
Add a little bit of salt and pepper and about 2 teaspoons of sesame oil.
It’s not the prettiest soup, but it’s so simple and delicious!
This makes 4 1-cup servings, although it’s safe to say I will usually eat 2 cups at once…
Asian Spinach Soup
- 4 cups water
- 1 chicken bouillon cube
- 1 cup diced carrots
- 1 cup diced green onion
- salt and pepper
- 3 cups fresh spinach leaves
- 2 tsp sesame oil
Nutrition Info (per 1-cup serving)
- 52 calories
- 2.25 g fat
- 2 g fiber
- 1.75 g protein
Posted in Fruits/Veggies, Main Dishes, Recipes, Side Dishes, Vegetarian
Tagged asian, carrot, easy, green onion, sesame oil, soup, spinach
From Gina’s Weight Watchers Recipes…
Slow cooked shredded chicken with corn, tomatoes and black beans. Prepare the night before and turn your crock pot on in the morning for an easy weeknight meal. Low fat and low in points. Serve over rice with chopped scallions, fresh cilantro, fat free sour cream and reduced fat cheddar.
Crock Pot Santa Fe Chicken
Gina’s Weight Watcher Recipes
Servings: 8 servings • Size: 1 cup • Old Points: 3 pts • Points+: 4 pts
Calories: 190 • Fat: 1.5 g • Fiber: 5.6 g • Carbs: 23.1 g • Protein: 21 g
- 24 oz (1 1/2) lbs chicken breast
- 14.4 oz can diced tomatoes with mild green chilies
- 15 oz can black beans
- 8 oz frozen corn
- 1/4 cup chopped fresh cilantro
- 14.4 oz can fat free chicken broth
- 3 scallions, chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 1 tsp cayenne pepper (to taste)
- salt to taste
Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning. Serve over rice (extra pts).
So this isn’t really cooking… It starts with a mix, but it is super tasty and low in calories.
An ENTIRE box of this soup as prepared is 360 calories (40 cal per serving, 9 servings per box). I only added some diced carrot, diced celery, and green onion, which is minimal on the calorie count.
- Matzo ball soup mix
- 2 eggs
- 2 T vegetable oil
- Diced carrots, about 1 cup
- Diced celery, about 1 cup
- Diced green onion, about 1 cup
- Prepare the matzo ball mix as directed on the box (usually it’s adding 2 eggs and 2 T vegetable oil). Let the mixture sit in the refrigerator while you do the other steps.
- Mix broth flavoring with water as directed on the box (my box said 10 cups of water). Bring to a boil with diced carrots and celery.
- Pinch off small bits of the matzo mix and drop into the boiling water. Cover and let simmer for 30 minutes.
- Turn off heat and stir in the green onion.
- Ladle into a bowl and enjoy the sweet deliciousness.
Posted in Main Dishes, Recipes, Side Dishes, Vegetarian
Tagged carrot, celery, egg, from a mix, green onion, matzo, recipes, soup