To make the meatballs: Combine the ground turkey, ground sirloin, bread crumbs, egg substitute, ½ teaspoon Italian seasoning, onion powder, garlic powder and parmesan cheese and mix well with your hands.
Coat a broiler pan with cooking spray and set on the side. Roll meat mixture into small balls (about ½ teaspoon in size) and place meatballs on broiler pan.
Bake in the oven for 20 minutes.
While the meatballs are baking, boil orzo pasta until al dente (about 5 minutes). Drain and rinse and set aside.
In a large pot, combine chicken broth, frozen spinach, 1 teaspoon Italian seasoning, bay leaves and cooked orzo and bring to a boil. Reduce heat and simmer.
Once meatballs are cooked, add them to the soup and serve hot with parmesan cheese on the side.
It’s been too long since I have blogged a recipe and I am so sorry for that. Hopefully, we wil be getting back to our routine and delicious new recipes will soon be on the way. In the meantime, I made this last weekend and is worthy of a posting. Enjoy!
Black Bean and Bacon Soup
Estimated Values per Serving:
Calories: 165 Fat: 2 grams
1 bag (16 ounces) dried black beans
6 cups water
8 slices of turkey bacon
½ cup celery – chopped
1 cup onion – chopped
2 cloves garlic – minced
½ cup carrots – chopped
4 cups ham broth*
2 – 3 cups water
2 tablespoons fresh chopped cilantro
1 bay leaf
1 teaspoon liquid smoke
*You may substitute chicken broth for ham broth.
Pepper to taste
Rinse beans, place in a large bowl and soak overnight. As a quick method, you can boil the water and pour over the beans and let sit for about 1 hour. Drain and rinse beans and set aside.
Coat a large pot with cooking spray and heat on medium high. Fry the bacon for 5 – 7 minutes until crispy. Remove bacon and cool.
While bacon is cooling, add celery and onion and sauté for about 5 minutes until soft and slightly browned. Add garlic and sauté for 1 minute.
Chop cooled bacon. Add carrots, chopped bacon, broth, 2 cups water, beans, cilantro, bay leaf and liquid smoke. Simmer for about 1 hour.
Taste soup and add pepper or more water if it has become to thick.
Serve hot with a little grated cheese or sour cream.
As the weather gets cooler, the meals get cozier. I made this for the family the other night and they loved it. Even though it’s low in calories, it’s very filling. It can be served for 4 people to make it a whole meal with a side vegetable or 8 side servings.
Alaskan Crab Soup
Prep Time: 10 minutes
Cook Time: 30 minutes
Estimated values per serving:
Calories = 165 Fat = 1 gram Points: 3
½ cup onion – minced
2 ribs celery – chopped
2 cloves garlic – minced
½ cup cream sherry
4 cups chicken broth
1 teaspoon dill
1 tablespoon double concentrate tomato paste
1 ½ pounds Alaskan lump crab meat (i.e. snow crab, Dungeness, king crab)
4 cups fat free half and half
4 tablespoons flour
Salt and pepper
Heat a large pot on medium heat and coat with cooking spray. Add onion and celery and sauté for 5 minutes until slightly browned and softened.
Add garlic and sauté for 1 minute. Add sherry and cook until liquid is absorbed.
Add chicken broth, dill, tomato paste, bay leaf and crab. Simmer for 10 minutes.
In a small bowl, stir together half and half and flour. Pour into soup, stirring constantly until thickened and bubbly. Season with salt and pepper.
Heat large saucepot on medium heat and spray with cooking spray. Add onions, cover, and cook for about 15 minutes, stirring occasionally.
Uncover pot and cook another 10 minutes until onions are browned, stirring frequently. Note: If onions begin to stick to the bottom of the pot, add 1 tablespoon of water and stir.
Add sherry and sugar and cook until liquid is absorbed.
Add beef broth and thyme. Bring mixture to a boil then reduce heat to low and simmer for about 45 minutes.
To serve – scoop a serving of soup in a bowl. Place a slice of bread then a slice of cheese on top so that it rests on the bread. Broil in the oven for about 3 minutes or until cheese is melted and browned.
We visited my father-in-law today and promised to bring an onion soup since it’s one of our favorites. This soup is always a big hit with friends and family, is so easy to prepare and didn’t disappoint tonight.
French Onion Soup
5 large sweet white onions – thinly sliced
¼ cup sherry
1 tablespoon brown sugar
6 cups reduced fat beef broth
1 tablespoon fresh thyme – minced (or 1 teaspoon dried)
6 slices French bread – toasted
6 slices reduced fat Swiss cheese (or provolone)
1. Heat large saucepot on medium low heat and spray with cooking spray. Add onions, cover, and cook for 10 – 15 minutes, stirring occasionally.
2. Increase heat to medium and cook another 15 minutes until onions are browned, stirring frequently.
3. Add sherry and sugar and cook until liquid is absorbed.
4. Add beef broth and thyme. Bring mixture to a boil then reduce heat to low and simmer for about 45 minutes.
5. To serve – scoop a serving of soup in a bowl. Place a slice of bread then a slice of cheese on top so that it rests on the bread. Broil in the oven for about 3 minutes or until cheese is melted and browned.