Squash Soup – 5 Smart Points

I don’t know about you – but I’m ready for fall. Here in our little corner of the Midwest, the weather can’t make up it’s mind. It’ll be in the 50s on day and the upper 70s the rest of the week. Since fall and winter are two of my favorite seasons (actually the only one I don’t like is the really hot part of summer), I’m always eager to get them here a little quicker. One of the ways I can do that is with a little squash soup. I’m pretty picky about my squash soup. I’ve had good squash soup, and I’ve had horrible squash soup. I typically like my squash with butter and brown sugar (not the best option for me), so I’ve been learning how to do it other ways. I’ve learned with the right seasonings and a little sour cream, the squash soup is pretty wonderful. I had to process a lot of pumpkin last fall, and after getting incredibly frustrated trying to peel it, my mom suggested a wonderful trick – bake it! I was in the process of canning the pumpkin, so I didn’t want it to be mush before I put it in the jars, but it doesn’t need long. About 10-15 minutes (depending on the size of the pumpkin) at 350 degrees F. All I did was wash them, cut them in half and stick them in the oven. The skin peeled off (just like when you dunk peaches in hot water) and the seeds came out easily too. It’s the perfect way to make anything with pumpkin and squash when you need to peel it. When it comes to this soup, the easiest way to finish it off is with an immersion blender. However, since I don’t have one, I can assure you that a regular blender works just fine. [Read more…]

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Vegetable Chicken Soup – 4 Smart Points

vegetable-chicken-soup

As it starts to cool down this fall, I feel a lot more like making and eating soups. One of the reasons that I love soups is that they are so quick and easy to put together. Chili is one that always ends up in our crockpot, along with minestrone and a few others. I typically do a chicken noodle soup, but decided to leave the noodles out this time. I just combined chicken broth, chicken and vegetables into a healthy and delicious soup that was ready in less than 30 minutes. It’s a great way to use up leftover chicken, or the leftover turkey we’ll all have in a few weeks. This soup isn’t one of those super hearty, “stick to your ribs” kind of soups, but this is a lighter soup that is perfect with half a sandwich for lunch or a light dinner. Since it is lighter, I really like to have it with half a sandwich, since that’s perfect for a meal for me without being too much food all at once. One of the other nice things about this soup is that it’s easy to add in whatever vegetables you like or have on hand. I used peas, carrots, onion, kale and turnip. [Read more…]

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Spinach, Artichoke, and White Bean Soup Recipe – 6 Smart Points

Spinach, Artichoke, and White Bean Soup

We are still in the midst of summer, but savory fall foods are already filling up my brain, and I’ve already started working on some new seasonal recipes! A recent one that I whipped up is this Spinach, Artichoke, and White Bean Soup. I’m a HUGE fan of artichokes, and this soup definitely delivers their amazing flavor. Every spoonful is bursting with their unique flavor, but softened a bit by the creamy, mild beans and velvety broth. It’s a pretty quick and easy recipe to make, which is great when you don’t have much time or energy on your hands. But it’s hearty enough to be satisfying, and can easily be served as a main dish or a side. Loaded with protein, fiber and iron, this Spinach, Artichoke, and White Bean Soup is as nurturing as it is delicious. Enjoy!

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13 Bean Soup Recipe – 5 Smart Points

13 Bean Soup Recipe

I’m so grateful that my kids love beans as much as they do. And this 13 Bean Soup Recipe gives me an opportunity to provide them with a healthy and delicious soup that is not only full of nutrients, protein, and fiber, but it’s just 5 Smart Points per serving – which is great for me! It’s also a really filling soup, so perfect for when you really need to satisfy your hunger without going through all your Points. This 13 Bean Soup is also incredibly easy to prepare. You can really use any dry bean mix that you like. I’m personally a fan of Bob’s Red Mill bean soup mix, so that’s what I use. It also freezes and reheats really nicely, so if you have any leftovers, it’s great for lunches or when you need a meal in a pinch.

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Chicken Tortilla Soup Recipe – 8 Smart Points

Chicken Tortilla Soup

I always love ordering chicken tortilla soup at my favorite Mexican restaurant. But depending on how it’s prepared, this dish can be dangerous in terms of Weight Watchers Points. Adding in your favorite fixin’s can really rack up the extra fat and calories too. After a bit of work in the kitchen, I came up with own version that is a LOT healthier than the restaurant version, but very healthy and low in Smart Points. And don’t worry – my chicken tortilla soup recipe still includes the cheese and tortilla strips. By using a hand blender to puree the soup, it helps to give the soup a creamy, velvety feel, without adding any high fat milk or cream. My kids love it too, because they have no idea they are eating so many vegetables! And you can top it with fresh red onion, jalapeños, or avocado for an extra boost of flavor, if desired. At just 8 Smart Points, this satisfying soup will fill you up and thrill your tastebuds too. Enjoy!

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Cream of Broccoli Soup – 7 Smart Points

Cream of Broccoli Soup

Through some research on my part one of the things that I discovered, is that a lot of low fat cream of broccoli soup recipes have a potato in them. At first I wasn’t sure why, but I figured it made the soup a little richer and creamy. I decided to give it a try and see what I thought. Normally, I’d be pretty picky about my soup. I like my broccoli soup to be really cheesy and rich. This one was really delicious – and it’s so healthy! The avocado and potato really do add to the rich and creamy texture of the soup. It’s packed with broccoli and cauliflower, and just a little bit of cheese for flavor and richness. The result is a delicious soup that’s healthy and really easy to make. I think I’ll probably freeze a little for a quick meal later, but it’s so good, I’m not sure it’ll last that long!
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Slow Cooker Zuppa Toscana Recipe – 6 Smart Points

Slow Cooker Zuppa Toscana

If you’ve ever been to Olive Garden’s all-you-can-eat soup, salad and breadsticks lunch special, then you are going to love today’s recipe! I’ve been a fan of their Zuppa Toscana soup for as long as I can remember, but with all the fat and calories, indulging in this delicious dish at Olive Garden could easily cost me almost an entire day’s worth of Smart Points – and that’s before we factor in the breadsticks and salad. Yikes! So, I’ve come up with my own lighter version at home, and it is fantastic. It’s a simple, slow cooker recipe that turns out incredibly tasty, yet with just 6 Smart Points per serving. Admittedly, I was feeling quite lazy and made this with pre-cooked Italian sausage links from Applegate Farms. Ideally, you could use ground Italian chicken sausage for a more authentic flavor. But you will need to brown that sausage first before adding it to the slow cooker. By using the precooked sausage, I saved a step (an an extra pan to wash). Plus, Applegate’s sausages are really tasty! No harm, no foul. This copycat Olive Garden Zuppa Toscana recipe is a real win for any Weight Watcher. Enjoy!

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Roasted Red Pepper Tomato Soup – 4 Smart Points

Roasted Red Pepper Soup
I am someone who really enjoys soup in the winter. There’s something about a bowl of rich and delicious soup that is comforting and definitely helps to warm you up on a cold night. Well, today wasn’t actually cold (it was a January warm “snap”), but I still love roasted red pepper tomato soup. Plain tomato soup really isn’t my thing. I’m not a huge fan of the flavor, but roasted red peppers add something to the tomato soup to make it really delicious. I like to make up a huge batch of this and then freeze several quart bags of it, once it’s cooled down. It’s a great way to have a really fast, delicious and homemade dinner ready to go. I usually serve it with grilled cheese sandwiches, but you can just put a few croutons in the soup if you’re watching your carbs. I like the sour cream in this soup. It seems to add a little more creamy flavor without quite as much fat as some options. I typically use Daisy light sour cream, since it doesn’t have all the extra ingredients. You can skip the sour cream to keep the fat down, but it adds the creaminess that you really need to put this soup over the top. [Read more…]

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Easy Cauliflower Soup Recipe – 4 Smart Points

Easy Cauliflower Soup

With the chilly weather finally in full force here in SoCal (and by chilly, I mean 60 degrees), I’ve been ALL about the soups. I find that they are a great way to use up extra veggies before they go bad. So last week, when I found a head of cauliflower in my vegetable drawer that i had forgotten to roast as a side dish one evening, I decided to use it in a quick, easy, and very light Cauliflower Soup Recipe. There are many ways to make cauliflower soup….but this is one of the easiest and fastest. If you want to add an extra flavor boost, try roasting the cauliflower and garlic before adding to the pot! Sooooo good. At just 4 Smart Points, this simple soup makes a great side dish for a chilly day.

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Wild Rice Soup – 5 Points +

Wild Rice Soup

Fall is a perfect time to enjoy rich and delicious soups and stews. This wild rice and chicken soup is hearty and creamy, it’s perfect to finish a cool fall day. I love creamy chicken and rice soups, they have such a rich and wholesome flavor. This one is no exception, the wild rice adds a wonderful color and texture to the soup that makes it’s a delightful meal. It’s an easy one to stick in the crockpot too. Just saute the veggies, thicken the broth and stick it all in the crockpot. Add the milk 20 to 30 minutes before serving. This warm soup is comforting, delicious, simple and beautiful. And the leftovers are perfect for lunch the next day. [Read more…]

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Healthy Jambalaya Recipe – 8 Points +

Jambalaya Recipe

It’s officially fall, folks, and I love getting in the kitchen and whipping up some hearty, soul-warming soups! My husband’s personal favorite is this Healthy Jambalaya Recipe. It is packed with 3 tasty proteins – chicken, shrimp, and sausage. You can choose to make this a tad lighter by subbing out the andouille sausage with some light turkey or chicken sausage, but I’m such a fan of the spicy and flavorful andouille, I’m willing to sacrifice a Point or two for that fantastic flavor. Each ample serving is certain to fill your stomach and and your soul, at just 8 Points +. The easy to follow recipe will have you wanting to make this jambalaya again and again. Enjoy!

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Summer Squash & White Bean Soup – 5 Points +

If you’re anything like me, you’re loving summer. It’s a truly delightful time for those of us who love fresh food. The fresh, local produce is starting to become available (even from your own garden, if you’re so lucky), and it’s just wonderful to be able to use fresh produce in delicious meals. This soup is one of those wonderful dishes. It’s simple and creamy while being filling and packed with nutrients for only 210 calories. As soon as you’ve got some fresh summer squash and those sweet onions, give this one a try. You won’t be disappointed.

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