There is nothing worse than being forced to eat uninspiring food. Not only could be the resulting boredom likely to destroy your daily diet however it is a real drag watching other folks eat “nice food” if you’re stuck with “diet food.” The answer to this dilemma is to make cake recipes, which taste good.
If you’re fan of potatoes, you may want to make something satisfying and tasty with these. Obviously creamy mashed potato isn’t the best dish for your diet plan but what about a weight watcher recipe for potato broth? Soup is ideal for weight watchers since the liquid really helps to satiate without adding extra calories. Creamy soups usually are not one of the most figure-friendly but using broth and low-fat milk being a base can present you with a similar creaminess with no calories or fat.
The following recipe contains carrot and cabbage for sweetness. It is satisfying and tasty and you can help it become with leftover potatoes. If you are not using leftover potatoes, peel and cut raw ones into big pieces, then cook them in salted water, drain them and let them cool. You can make them ahead and chill them, so that they hold together better inside soup.
If you would like to cook this in a big hurry, be sure to chop the vegetables into really small pieces. You can use any meat on this soup. Turkey, leftover roast lamb or ham are nice. Feel free to adjust the broth and milk should you prefer a thinner or thicker consistency.
You will not likely need sour cream to garnish this dish for the reason that zero fat milk makes it creamy. Some chopped chives and black pepper are good on top instead, or you might use green onion or shredded cheddar as being a topping.
What you’ll need:
2 1/2 lbs cooked russet potatoes
1 tablespoon butter or margarine
1 tablespoon vegetable oil
14 oz chicken broth
2 cups reduced fat milk
1 finely chopped onion
6 cups chopped green cabbage
8 oz cooked ham or bacon (or some other cooked meat)
2 peeled chopped carrots
Salt and black pepper, to taste
How to help it become:
Put the butter or margarine and oil in a heavy pot on the moderate heat. Add the onions, carrots and cabbage and cook until realize soften, stirring sometimes. Chop the meat and add it to the pan.
Slice the potatoes, making some pieces tiny in order that they dissolve and thicken the soup and others larger so they add texture, and add them to the soup with the milk and some salt and pepper. Warm the soup through without allowing it to boil, then garnish it and serve.