Chinese Egg-Flower Soup

I guess tonight was Chinese food night in our house. I had written down the recipe for Jessica's Cashew Chicken and planned on making it tonight when my friend E told me about the Chinese soup she made from the new Weight Watchers 5 Ingredient cookbook. She was nice enough to email over the recipe so I could include it with tonights dinner! Ain't she sweet ♥



Chinese Egg Flower Soup

4 cups reduced sodium chicken broth
3 Tbsp corn starch
2 large eggs, lightly beaten
1 tsp rice wine vinegar (I left this out because I just didn't have any)
1 1/3 cup thawed frozen peas

Bring broth to boil over medium heat. Whisk corn starch with 1/4 cup cold water until smooth. Whisk cornstarch into broth until soup thickens, 2 minutes. Reduce heat until barely simmering. Slowly drizzle eggs into soup while stirring quickly in circular motion. Cook 1 minute. Remove from heat. Stir in vinegar.

Meanwhile, heat peas according to package directions & divide evenly among 4 bowls. Ladle soup over peas.

Serves 4. 1 serving is 1 1/4 cup soup + 1/3 cup peas

Chicken Pot Pie Soup

Surprisingly the weather in Louisiana this week has been what we consider "cold" so it's been the perfect time to make some hearty soups. I came across this one on Gina's site and knew I had to give it a try.

1/4 cup flour
2 cups water
4 cups fat free milk
1 cup celery, chopped
1/2 medium onion, chopped
8oz mushrooms, chopped
2 chicken bouillons
10 oz frozen mixed veggies (carrots, corn, peas etc)
2 potatoes, peeled & cubed
16 oz cooked chicken, cubed
1 tsp thyme
salt & pepper to taste

Mix flour with 1/2 cup of cold water to create a slurry. I had to google "slurry" basically it's a thickener. Set the flour mixture aside.

Add the rest of the water plus the milk to a pot. Bring to a boil. Add celery, mushrooms, onion, bouillons, thyme & mixed vegetables, return to a boil. Partially cover the pot & let the soup simmer for 20 minutes, until vegetables are tender. Add potatoes. Turn heat up a little & cook until potatoes are soft. Add chicken. Slowly stir in slurry. Mix well. Cook until soup has thickened.

Emily was raving over this & all the ingredients in it. I served it with salad & crescent rolls. Delish.




Makes 9 servings.

Calories: 169.2 Fat: 1.2 g Protein: 18.5 g Carbs: 21.2 g Fiber: 2.3 g

It's a New Year. . .

It is now 2011 and like most people my New Years resolution was to get healthier. Yes, I'd like to lose 30lbs and I'd like to have the body of Jennifer Aniston but I know that isn't reality. But what I can commit to is cooking & eating healthier for me. I don't want the diabetic gene in my family to creep up on me in 10-15 years.

Weight Watchers has launched a new Points Plus plan and so far I am loving it. How can you not when a banana is no longer 2 points & now is 0!!

Here's a recipe I got at my meeting last week for Taco Soup. So easy, so delicious & so filling:



1lb ground beef
1 onion, diced
1 package taco seasoning
1 package Hidden Valley ranch dip mix
1 can corn, undrained
1 can black beans, drained
1 can kidney beans, drained
1 can pinto beans *i didn't use these
1 can diced tomatoes *I used real tomatoes, didn't have canned
1 can rotel (tomatoes with chilis)
1 can tomato sauce
1 cup water . . . I used less. . depending on how thick or thin you want your soup

Brown meat, drain fat. Stir in onions, cook until translucent. Add taco seasoning, stir. Add all other ingredients & simmer for an hour or more.

I topped my 1 cup bowl with a pinch of fat free shredded cheddar. Was delicious! You can also stir in some fat free sour cream to thicken the soup up.

I calculated this as 10 1cup servings for 4 points plus.