Happy
Monday my teaspoons!
I’ve
started to receive some comments and feed back from you guys and wanted to say
a big THANKS to all of you out there who are supporting me and helping me get
new ideas to help me succeed. Hopefully,
my blog will also help YOU succeed.
Some of you
have been asking me for the recipe for my cabbage soup. It’s my mom’s home made recipe. It’s quite easy and you can pretty much put
in whatever you have on hand (or in your refrigerator). Here it is!
Cabbage soup recipe
Broth:
I make my
own broth. I use a pressure cooker. You could easily use a normal pot but you
will have to let it boil about double the time (about 3hrs instead of an hour
and a half).
To make my
broth, I use the bones and the skin of a whole chicken that I’ve made earlier
in the week (you can also freeze the bones and skin and use them when you want
to make soup). You can also use the skin
and bones of a rotisserie BBQ chicken that you have bought at the grocery
store.
So here are
the ingredients for the Broth:
- Bones and
skin of one chicken
- 2-3 celery
stalks cut in thirds
- 1 onion cut
in a few chuncky pieces
- Water (you
will want to fill your pot or pressure cooker to about the 2/3 with water)
- Salt
- Pepper
- Dry Thyme
Put all the
ingredients in your pressure cooker or you pot and let boil for about 1 and a
half hour (if using a pressure cooker) and about 3hrs if using a normal pot.
Once the
broth is ready, use a strainer to separate the solid ingredients from the broth. Throw the solid ingredients in the
trash. Let the broth cool over night in
the fridge.
The next
day, peel out, with a spoon, all the fat that will have hardened on top of your
broth overnight.
Bring the
Broth to a broil. This is where you can
get creative. Put whatever veggies you
like in your boiling broth. I usually
put the following:
- A Can of diced tomatoes
- Carrots
- Turnips
- Celery
- Cabbage
- Mushrooms
Just
remember that some veggies take longer to cook then others. So put them in according to their cooking
time (i.e. the veggies that take the longest to cook should go first and then
add the other ones, like cabbage for example, later on). You can add cooked rice or uncooked pasta at
the very end (when all your veggies are cooked) if you desire. Just remember that this will add points to
the total point value of your soup.
Once all
the veggies are cooked, you are done.
You can either freeze your soup in portions or you can seal it in Mason
jars.
Enjoy J
If you have
any questions or need more explanations, let me know. I tried to write it down the best I could.
Point plus target: 30
Breakfast:
Lightly sweetened quick oats (Apple cinnamon): 3 pts
1 banana : 0 pt
1/2 cup of skim milk: 1 pts
Snack:
1 apple: 0 pt
Lunch:
Cabbage Soup (2 cups): 4 pts
Soda crackers (6): 2 pts
Fat Free Cheese Slice (2): 1 pts
Greek yogurt (2%): 3 pts
Snack:
Kiwi: 0pt
Supper:
Pork trimmed (4 oz.): 4 pts
Mashed potatoes (3/4 cup): 5 pts
Broccoli: 0 pts
Mango: 0 pt
Snack:
Fat free pudding: 2 pts
Banana Bread muffin: 2 pts
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