Chunky Potato-Leek Soup Recipe
1 cup sliced leeks
2 tsp reduced-calorie margarine
2 cup low-sodium chicken broth
6 oz cubed pared potatoes
1/4 tsp salt
1/8 tsp black pepper
1 cup drained canned corn
2 tbsp chopped fresh dill
2 tsp grated parmesan cheese
3 drops liquid red pepper sauce
1. Combine the leeks and margarine in a 2-quart casserole. Microcook
on High for 3 to 4 minutes, stirring once, until tender.
2. Add the broth, potatoes, salt and pepper. With vented cover,
microcook on High, for 4 minutes, stirring twice.
3. Add the corn, dill, Parmesan cheese , and pepper sauce; stir
well. With vented cover, microcook on High for 3 to 4 minutes until
potatoes are tender. Let stand, covered, for 3 minutes before
Makes 4 servings.
Per Serving: 111 Calories; 4 g Protein; 2 g Fat; 211 mg Sodium 20 g
Carbohydrates; 1 mg Cholesterol
[WEIGHT WAtCHERS MAGAZINE; Jan 1990]
Posted by Fred Peters.
to Diet Recipes
Food Tips of the Week
A few tips on healthy eating
In planning a diet, the important thing is to also endeavour to restrict your ingestion of refined carbohydrates, salt and fats.
Some reduced carb diet pointers:
* Make reduced carbohydrate bread crumbs for deep fried foods.
Whilst you can buy low carb bread crumbs, you may make them yourself by simply using low carb bread. Simply toast the low carb bread in a preheated oven on a cookie sheet. Once it is well toasted, process it in the food processor or blender. To store, keep in a tupperware container.
(includes paprika, rose hip puree and tomato ketchup)
These colorful healthy superfoods have high levels of carotenes thought to play a role in minimizing the chances of contracting, particularly of the esophagus. A good number also have a low calorie count, so should be included in your diet system.
Chunky Potato-Leek Soup Recipe - Recipes 4u
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