Yesterday I had soup that was made from a seasoning packet that I mentioned with salad for lunch, dinner was mulligatawny soup (not a mix) and some blueberries with cinnamon and cinnamon roll protein powder mixed with fat free sour cream.
So far today I have had the Mulligatawny soup for lunch. I think I will eat blueberries too. Dinner will be salmon, salad, and a green vegetable
My Mulligatawny Soup(found it in the newspaper using turkey and potatoes and heavy cream. I adjusted it. May add more chicken next time to get a little more protein out of it.
1 medium onion, minced
1 whole carrot, peeled and diced
3 stalks celery, minced
1 whole Granny Smith apple, peeled and diced
1/2 cup brown rice, cooked
1/4 cup wild rice, cooked
1 1/2 Tablespoons curry powder
14 1/2 ounces canned tomatoes, no salt added
1/2 cup half-and-half, fat free
1 1/2 cups chicken breast, cooked and diced
6 cups water
6 packets herb ox no sodium broth
1. Spray pan with cooking spray. Add tiny bit of water celery, onion, carrots, apple and saute till softened. 7-10 minutes
2. Stir in curry powder and cook 1 minute more.
3. stir in water, broth packets, tomatoes, and bring to boil. Cook till vegetables are very tender 30 minutes
4. Puree soup in blender or food processor. Return to pan and add chicken, rice, wild rice, and fat free half n half. Simmer on low till hot and serve. Serves 7
calories 189; fat 4 gm; cholestral 1; carbohydrates 24 gm; fiber 3gm; protein 11 gm; sodium 79 21.8% fat, 53.2% carbs, 25%
Lora, that is cute about your kitty
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