Tuesday, 10 July 2012

Wholesome Soups For Weight Loss

Soup can help you shed weight. Soups are terrific for weight loss given that of their high water content. Here are some recipes for delicious, hassle-free to make soups.

Soup can be incredibly filling given that of their high water content. This is terrific for feeling fuller on fewer calories. These soup recipes are a delicious mix of entire grains, lean protein and vegetables. You can get a total meal in just 1 bowl.

Chicken Soup with Lentils and Barley


cup dried brown lentils

1 tablespoon olive oil

1 cup sliced leeks

cup chopped red or green bell pepper

1 clove minced garlic

five cups low-sodium chicken broth

teaspoon dried basil

teaspoon dried oregano

teaspoon dried rosemary

teaspoon black pepper

1 cups cooked chicken chopped

1 cups sliced carrots

cup fast-cooking barley

1 can (16oz) no-salt-added diced tomatoes

Step 1- Rinse lentils below cold running water, drain and set aside.

Step two- in a significant saucepan, heat olive oil more than high heat. Add leeks, bell pepper and garlic. Cook till tender.

Step three- Stir in chicken broth,basil,oregano,rosemary,black pepper and lentils. Bring to a boil and minimize heat. Cover and simmer for 20 minutes.

Step four- Stir in chicken, carrots and barley. Simmer, covered, about 20 minutes far more or till carrots are tender. Stir in undrained tomatoes. Heat completely and serve.

This soup recipe tends to make 6 servings with only 265 calories per serving.

Meatball Escarole Soup


lb. added lean ground beef

6 tablespoons grated Parmesan cheese

6 tablespoons plain bread crumbs

cup freshly chopped parsley

teaspoon salt

1/8 teaspoon black pepper

2 eggs, lightly beaten

2 tablespoons olive oil

2 significant onions, finely chopped

2 carrots, peeling and sliced

2 garlic cloves, finely chopped

8 cups packed shredded escarole, rinsed and drained

3 cans (14 oz each and every) low-sodium chicken broth

Step 1- Mix beef, 4 tablespoons of the Parmesan cheese, bread crumbs, parsley, salt, pepper and eggs in a significant bowl. Form into 24 meatballs, using about 1 level tablespoon for each and every.

Step two- Heat 1 tablespoon of the oil in a stockpot more than medium-high heat. Add meatballs and cook on each and every side till nicely browned. Transfer meatballs to a plate.

Step three- add the remaining tablespoon of the oil to the pot with the onions, carrots and garlic. Cook for ten minutes or till vegetables are soft. Stir in escarole and cook for 3 minutes.

Step four- Add meatballs and broth. Bring to a boil, minimize heat and simmer for five minutes. Serve soup with remaining Parmesan cheese on top rated.

This recipe tends to make 6 servings and has 205 calories per serving.

To minimize calories, make your own homemade chicken stock. Freeze in quart containers to use as a base for soups and stews.

Both of these delicious recipes make a good dinner and also reheat properly for tomorrows lunch.

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