Cream of Italy Soup

This is a quick, tasty and low calorie lunch that I enjoy on school days when break time has to be brief and energizing!

Ingredients:

2 cups chicken broth*
¼ cup spaghetti sauce*
2 TBS fat-free sour cream
Additional basil to taste

Combine broth and spaghetti sauce in a medium saucepan and heat to almost boiling. Add fat free sour cream and stir until blended. Add basil to taste.

Serve with 2 tablespoons of salad croutons and Parmesan cheese.

Serves 1
100 calories (includes garnish)

*This recipe can be made vegetarian by substituting vegetable broth and vegetarian sauce

Rotisserie Chicken

This is not so much a recipe, but a creative kitchen spark!


The best bargain you can get at your grocery store is a rotisserie chicken! Even if the chicken is at full price for 8-10 dollars, it’s still a steal! I got ten meals, five different meals for 2, out of the last chicken I bought!

Meal 1 - Succulent warm breast meat from the chicken.

Meal 2 - Chicken in creamy gravy made with the juice from the container over rice.

This one’s an easy one! Use remaining breast meat with the drippings from the rotisserie chicken container, a little flour, salt and poultry seasoning to taste. I use a whisk while it’s cooking to keep it smooth. Serve over rice!

Meal 3,4 and 5 are after making broth!

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Meal three is chicken salad made with white and dark soup meat. The spices and extra cooking from making the soup add extra flavor to the chicken salad made with ranch dressing and shredded cheddar cheese.

Meal 4 - SOUP! Then there’s that Rotisserie Chicken Soup, using about half the stock you made.

Meal 5 - Italian Vegetable Soup


Using the rest of your broth, add about a quarter of a cabbage, chopped and sautéed lightly in a tablespoon of olive oil, and a half cup of soup noodles, like a quadritini and bring to a boil. Once the noodles and cabbage are soft, add a diced zucchini, a handful of green beans. a half can of canelli beans and a cup and a half of tomato juice. Cook until everything is ready to eat!



There are a ton of variations that I use in this soup. You can use a diced potato instead of the beans. Add that when you add the pasta. You can also add some oregano, basil and garlic to Italian it up a bit more. It’s also great served with croutons and parmesan cheese on top!

As my Noni always said, “MANGIA!”

Honey Dijon Founder

Honey Dijon Founder

1/2 lb flounder fillets
1/4 cup honey
1/4 cup Dijon mustard

preheat broiler to 400.

In a small bowl mix together honey and Dijon mustard.

Spray cookie sheet with cooking spray. Lay flounder pieces flat on tray. Using a pastry brush, coat each piece of flounder. Be sure to use all the sauce.

broil fillets for abut 10 minutes or until the sauce is soaked in and the fillets are flaky.

Serves 2

Originally posted at Simply Davine July 2006
Approved Spark Diet recipe 2006

Classic Tuna Salad

serve classic tuna salad as a stuffed tomato
or rolled up and slicd sushi-style in a flour tortilla

Classic Tuna Salad

A full lunch for one or part of a salad plate for two

1 can water packed tuna (I prefer Starkist!)
1 TBS Miracle Whip Lite
1 TBS Dill Pickle Relish
A serving of your favorite crackers

In a mixing bowl combine all ingredients. You may want to adjust the miracle whip and relish to taste. (calorie info is based on the ingredients as listed.)

The full recipe is 200 calories plus crackers.

Originally posted at Simply Davine June 2003

Low Fat Hummus

Low Fat Hummus

1 can Garbanzo Beans (AKA - Ceci Beans or Chick Peas)
2 TBS Tahini
1 clove Garlic, chopped
lemon juice to taste

Drain garbanzo beans reserving liquid. Place garbanzo beans, tahini, and chopped garlic clove in a food processor. Process until finely chopped. Add lemon juice one teaspoon at a time and mix adjusting for taste. You may want to add a little more garlic. (Or a lot depending on your personal preference.) Once you have reached the taste balance you prefer, add reserved liquid a couple tablespoons at a time processing until the hummus is a smooth texture.

Serve with pita bread, chopped tomatoes and pickled vegetables. This packs up great for a picnic, workout snack or can be arranged for an eye appealing side dish or light meal.

Keep prepared hummus in the refrigerator for up to a week.

1/4 cup of Low Fat Hummus is only 75 calories!

Originally posted at Simply Davine April 2003

Broth Fondue

Pictured - Broth Fondue dinner in crock pots
in both chicken and vegetarian varieties.

This ia an excellent Valentines Day Dinner for two or a special family dinner!

Fondue can be made in a traditional or electric fondue pot, or in a one quart dip warmer or crock pot. Make sure you have at least two forks or wooden skewers per person.


Broth Fondue

1 large can beef or chicken broth*
1/3 lb raw meat per person. cut into bite size pieces.
(This can be shrimp, stew beef or stir-fry pork or chicken)
Button Mushrooms
Cherry Tomatoes
Pearl Onions
Assorted sauces for dipping (Teriyaki, Dijon Mustard, A-1 for steak, salad dressings)

Pour contents of broth can into the fondue pot and start the Sterno fire under it. It will take about a half hour on the heat to get the broth to a boil for cooking. The broth can also be started in the microwave and put over the fire already hot.

place dishes with the assorted meats and veggies around the pot and the sauces near the plates. Each person selects the first piece to cook placing it on the fondue fork or thick wooden skewer and place it in the pot. Allow to cook to desired doneness. Cooking time varies depending on the meat or vegetable. Allow less time for shrimp and tomatoes, more time for beef or pork. Dip in the desired sauce and enjoy. Serve with a crusty french bread.

Caution - do not eat the food off the forks that were in the hot pot! To avoid burns, slide the food onto a plate and eat with a cooled fork.

*This recipe can easily be adjusted for a vegetarian meal by substituting vegetable broth and using chunked “Boca” products, tofu and additional vegetables.

Originally posted at Simply Davine February 2003