Alrighty, after a busy week (ENT visit and tubes for Eli) I only got in one day of exercising. I did okay in the eating department during the week but had some cheating with pizza and Girl Scout cookies this weekend. When I weighed Friday I was back down to the -8 lbs. So, I’m back where I was 2 weeks ago. I’m determined to have a better week and a LOSS this Friday!
So, as far as recipes go, here is one from my 2 Week menu that I posted last week that was a success.
Broccoli and Cheese Soup
1 1/2 cups broccoli, chopped
1/4 cup celery, diced
1/4 cup onion, chopped
1 cup low-sodium chicken broth
2 cups low-fat milk
2 TBSP corn starch
1/4 tsp salt
1/4 cup Swiss cheese, grated
Place veggies and broth in a sauce pan and bring to a boil. Reduce heat, cover and cook until veggies are tender. In a bowl, mix milk, cornstarch, salt and pepper; add to cooked vegetables. Cook, stirring constantly, until soup is lightly thickened and mixture just begins to boil (you may have to turn the heat up a little bit). Remove from heat. Add cheese and stir until melted.
Makes 4 servings. Each serving is 140 calories, 3 grams fat, 11 grams protein, 20 grams carbs, 270 milligrams sodium, 5 grams fiber.
This was really good and pretty quick. From start to finish it took me about 45 minutes. I doubled the recipe so we could have leftovers. I was going to make bread to go with it but I ended up buying a hearty whole grain Italian loaf. I did shred a little more cheese for on top of the soup. I definitely think the flavor was better with more cheese! And with only 140 calories per serving you can add a little more cheese without going overboard!
I’m doing a personal challenge for myself in the month of March but I’m not sure where I’m going to post the challenge yet. So, I’ll save that for later in the day after I’ve had time to think about it! I’ve got to get busy!
Have a great week!