Monday, November 6, 2017

Broccoli Cheese Soup -- 2 Smart Points

Not a very pretty photo.  I neglected to take a picture of the soup in a bowl before I divided into portions to freeze.

I hadn't tried making broccoli cheese soup before.  The recipe I based mine on made too large a quantity for a first try.  What if I didn't like it?  I'd have wasted all the ingredients and time!  So I did a little math and cut it down to six cups.

The soup should be creamy.  I used a stick blender to process the broccoli florets and it just wasn't smooth enough.  Putting in in the Vitamix gave me the creamy soup I was trying to make.

The Rotels make this kind of spicy, so if you don't care for the heat, cut the amount down to 1/2 of a can. 

Using regular chicken broth, you don't even need to add salt.  I'm a salt lover and this was fine without adding any.

Makes 6 cup
2 Smart Points per cup

1 – 32 oz. carton Swanson chicken broth
1 –10 oz. can Mild Rotel tomatoes and green chilies
12 oz. package frozen broccoli
6 oz. 2% fat Velveeta cheese

Combine broth, Rotel tomatoes, and broccoli in saucepan.  Cover and simmer 30-45 minutes or until broccoli is tender.
Cut Velveeta into cubes and add to pan.  Simmer and stir until cheese is fully melted.
Place prepared soup in blender or Vitamix and process until smooth.

Smart Points
Velveeta              12

Sunday, November 5, 2017

Goulash -- 4.5 Smart Points

Makes 4 servings
3 Smart Points per serving
10 oz. 85/15 ground beef
½ bell pepper, chopped
½ onion, chopped
1 small can tomato sauce
1 tsp. Italian seasoning
Pinch of garlic powder
2 oz, dry weight, elbow macaroni

Brown ground beef with onion and pepper.  Drain well.
Stir in tomato sauce and seasonings.
Cook macaroni in salted water until just al dente. Drain
and add to meat mixture.
Simmer, covered until macaroni is tender.

Smart Points
Ground beef (6 oz. cooked weight)              12
Macaroni                                                         6

Saturday, November 4, 2017

Cranberry Carrots -- 2 Smart Points

 This recipe came from the Chickasaw Nation Nutrition Services food demonstration this week.  It's a different way to prepare carrots.  I plan on adding this to our Thanksgiving menu.

The Smart Points listed were calculated based on the ingredients I used.

Makes 6 servings
Recipe total Smart Points 12
Smart Points per serving 2

1 lb. baby carrots, sliced lengthwise
¼ c. water
½ c. cranberry sauce
¼ c. pecans, roughly chopped and lightly toasted

In a large skillet over medium high heat, whisk together cranberry sauce and water until blended.
Add carrots and mix well.  Cover and cook for 5 minutes.
Uncover and continue to cook for 5 minutes or until the sauce is slightly thickened.
Top with pecans and serve.

**To toast pecans, spray a skillet with cooking spray, add pecans and stir over low heat until toasted.

Smart Points
cranberry sauce    6
pecans                  6