So, tonight was my birthday dinner with my family. I call this Challenge # 3 because my Mom makes some awesome vegetarian dishes for me but, unfortunately, a lot of it is not very low in points (i.e. hashbrown casserole, broccoli/cauliflower/cheese dish etc). Being the supportive Mom that she is, she asked me in advance what I wanted to eat for my birthday dinner. It didn't take me long to decide on an old Weight Watchers' recipe that I had, eggplant parmesan. She has made it a few times too and we all love it (except one of my children who I call "Miss Picky Pants" but that is another story for another day). In addition to making me dinner, my Mom wanted to get a cake. I politely told her that it was not necessary because I didn't need it (no one else really did either) and I would be fine with sticking a candle in my eggplant parmesan if they needed sing me "Happy Birthday"!
Luckily Challenge # 3 wasn't too difficult of a challenge, phew! My sister did bring wine but I had figured that she would so I made sure to save a few extra points in the day for the glass of wine. It was my birthday celebration so I think I deserved it.
Now, on to the recipe that I mentioned in the title. I am sure you would have guessed that it would be the "Eggplant Parmesan" that I had for my birthday dinner. That would be a very good guess but it is actually the wrong one (sorry). I will share that recipe on another day when I have it in front of me and I can locate the nutritional information. I wanted to share a completely different recipe with you instead because it is one that I decided to try today.
I have been drooling over healthy soup recipes for a few years now and I had never made one, up until today. A week or so ago, I found a delicious looking recipe for "Cream of Broccoli" soup that was low in fat, high in protein & fibre and low in points (bonus). Seeing as broccoli was on sale for $0.99 at my local Farm Boy I decided now was the perfect time considering the recipe calls for 10 cups of broccoli!! Here is the recipe:
Cream of Broccoli Soup
10 cups of broccoli
1 medium spanish onion, chopped
1.5 tbsp margarine
2 cartons of vegetable (or beef) broth
2 cans of white kidney beans, drained and rinsed
salt and pepper to taste
Sautee onions and margarine in a pot until golden.
Add broccoli and broth and bring to a boil.
Cook until broccoli is tender.
Add salt & pepper to taste.
Add white kidney beans and cook until beans are warm.
Fill blender until about 1/2 full and mix on low.
Blend whole pot.
Nutritional Info (per 1 cup serving):
Protein = 5gr
Carb = 10 gr
Fibre = 10+ gr
Fat = 1 gr
Points Plus = 1 point
A few notes from me:
I used low sodium vegetable broth and I found the soup a little bland. Next time I may use regular sodium broth. I will also add some garlic and celery to the onion while it is cooking to add some more flavour.
I was able to get 8 x 2 cup servings into containers for lunches at work.