I love soup. Yesterday started out cold and breezy, so I was determined to make soup. (Even though by the end of the day it was sunny and warm...doesn't matter.) Just the day before we had taken the girls out for lunch as a reward for doing so well on their testing for school. At the restaurant, I ordered a cup of their Chicken Florentine Soup.
It was pretty yummy! So I decided I needed to recreate it here at home, minus the noodles, which are not worth the WW points, in my opinion. So I looked up a recipe online, tweaked it quite a bit (did you know there's heavy cream in it? And butter? Eish!) and came up with a very tasty soup that we would all definitely eat again. Too bad the photo isn't that appetizing. I need a prettier kitchen maybe. Or better photography skills.
Low-Points Chicken Florentine Soup
1.5 lbs chicken breast, cubed
4T olive oil
1 large onion, diced
3 cloves garlic, minced
1 1/2C carrots, sliced thin
2/3C all purpose flour
Pinch of cayenne pepper
8 cups fat free chicken broth
4C spinach, chopped
1/2C unsweetened plain almond milk
salt and pepper to taste
1. Spray a medium skillet and heat on medium-high. Add chicken cubes and cook through, until no longer pink. Set aside.
2. In a heavy-bottom pot, heat olive oil over medium heat. Add onions and carrots, cooking until onions are translucent. Add garlic and cook one minute more.
3. Add flour and cayenne, salt and pepper. Cook and stir for several minutes to remove the raw taste of the flour. (Stir often, so it doesn't stick to the bottom)
4. Slowly add the chicken broth. Stir well, until flour seems incorporated. Cook until boiling, then reduce heat to medium. Let bubble and thicken a few minutes.
5. Add spinach, chicken cubes, and almond milk. Stir, and serve immediately.
Serving size: 1 Cup Servings per Batch: 11 Points: 4
Now, you can use soymilk or cow's milk in this recipe, but it will affect the points. The almond milk is 0 points for a half cup. And only 1 point for a whole cup! Good stuff, and there's no animal products involved. Yum!
I always like to have soup and salad together, and this next "recipe" is how I make edible salad bowls at home, for low points!
Edible Salad Bowls:
Joseph's Flax Seed Lavash Bread (found in the deli dept. of Super Wal*Mart)
2T low calorie dressing (I like Newman's Own Raspberry Walnut, personally)
1. Preheat your oven to 350F. On a baking tray, lay one lavash flat. Spray the entire side of it, then sprinkle with garlic powder and salt to taste. Pick up the lavash (carefully so you don't rip it) and invert a small metal mixing bowl onto the baking tray. Lay the lavash (sprayed side down) over the bowl. Arrange it so four sides are touching (or almost touching) the bowl. Spray the top side of the lavash.
*You'll get a pretty good idea of the dimensions of your bowl at this point. If the "bowl" part looks too small, use a larger bowl. If it looks too big, use a smaller bowl.*
2. Place in the oven and bake for 8 minutes. If you want it more brown, bake an additional 2 minutes. Remove from the oven and let cool 5 minutes. Remove the lavash (you may have to pull a little) and place on a serving plate.
3. Fill with lettuce, cucumber, grape tomatoes, peppers, spinach, carrots, blueberries, strawberries...whatever you want. Use 2T low fat dressing. Serve shortly after filling with salad.
Serving Size: 1 lavash Servings per Batch: 1 per lavash Points: 5
This is so yummy! And it looks fancy, so you can impress your in-laws, or just make dinner at home a little special for the ones you love. These lavash bread wraps are really good. They are 3 points for the whole rectangle. I've used them for this, to make wrap sandwiches, and we have a pizza recipe we made up using them. So versatile and so little points!