Tag Archives: frozen vegetables

Hamburger Soup (Crock Pot)

This is so tasty – it’s something I have made many times and everyone who eats it is always delighted with the great heartiness and warmth. Beings this is a crock pot recipe, you can start this one before work, come home, drop in the noodles and in 20 minutes you’ll have a healthy soup ready to go. Serve with some low fat biscuits or some Cheesy Spirals.

Hamburger Soup (Crock Pot)
Hamburger Soup (Crock Pot)

6 servings
260 calories per serving

1 lb. extra lean ground beef
1 medium onion, chopped coarsely
1 stalk celery in slices
1 package Lipton dry Beef Mushroom soup mix
14.5 oz. can of diced tomatoes
6 c water
½ t salt
¼ t pepper
1 t onion powder
1/2 t garlic powder
2 c frozen mixed vegetables, thawed and drained
1 c uncooked fine egg noodles

Brown ground beef and drain thoroughly. Combine all ingredients except the noodles and frozen veggies in the crock pot, cover and cook on low 6-8 hours. 20 minutes before serving add thawed veggies and noodles and mix well. Increase heat to high, recover and cook another 20 minutes.

Very Veggie Minestrone

You can taste the pepperoni in each and every bite and it makes this soup just a bit different from the usual minestrone. It’s a welcome change. All the veggies add up to a nice low cal soup that leaves plenty of calorie room open for adding a nice spoon of parmesan cheese 🙂

Very Veggie Minestrone
Very Veggie Minestrone

6 servings
206 calories per serving

1 T oil
1/2 c green bell peppers, chopped
2 cloves garlic, minced
5 c beef broth
3 c water
1 1/2 t oregano flakes
1 t thyme flakes
1/2 t garlic powder
1/2 t onion powder
2/3 c small pasta
1 lb. frozen mixed soup vegetables (including corn, peas, carrots, celery, onion), thawed and chopped
1 c frozen baby lima beans, thawed
15 oz. can diced tomatoes
1/2 c diced turkey pepperoni
3 c lightly packed escarole, rinsed and roughly chopped
Salt and pepper to taste
1/4 c chopped basil
Grated Parmesan cheese for garnish (not in calorie count above)

Heat oil in a soup pot. Saute peppers 3 minutes. Add garlic and saute another 30 seconds. Add broth, water and spices and bring to a boil then add pasta and cook according to package instructions minus 3 minutes. Mix veggies and beans and add to soup and bring back to a boil and cook 3 minutes. Stir in tomatoes, pepperoni, basil and escarole and simmer 3 minutes to wilt escarole. Garnish with cheese.

Asian Soup with Shrimp

Such a great Asian inspired soup ! This makes a great lite lunch and all the veggies and shrimp really fill you up – it’s amazing, but you CAN feel full after just 125 calories !!

Asian Soup with Shrimp
Asian Soup with Shrimp

6 servings
125 calories per serving

6 c fat free chicken broth
1 c water
1/2 inch piece fresh ginger, thinly sliced
16 oz. package frozen Japanese style vegetable blend
3/4 lb. peeled and cleaned shrimp
1/4 c sweet rice wine or water
Salt and pepper to taste
½ t garlic powder
½ t sesame oil
3 T soy sauce
2 T lemon juice

Bring broth, water and ginger to a boil. Remove ginger and discard. Add veggies, shrimp, rice wine, soy sauce, spices and lemon juice. Cook 6-7 minutes and then add the sesame oil and serve immediately.

Spaghetti Salad

This is a great lunch size serving. You could also halve the portion and serve as a dinner side. The pasta and veggies are just a perfect lunch !

Spaghetti Salad
Spaghetti Salad

4 servings
280 calories per serving

8 oz. FiberGourmet spaghetti broken in thirds (without FiberGourmet, you have to add 70 calories per serving)
2 c frozen mixed vegetables
¾ c grape tomatoes, cut in half
½ c low fat zesty Italian dressing

Cook spaghetti according to package instructions and in the last 5 minutes, drop in the frozen veggies. Drain and rinse with cold water to cool down. Toss pasta mix and the rest of the ingredients then cover and refrigerate at least 1 hour so flavors blend.

Barbecue Pork Chops (Crock Pot)

How nice to place some ingredients in a slow cooker/crock pot and come back 4 hours later to a perfectly cooked meal ! Serve with a small side of mashed potatoes for a great meal.

Barbecue Pork Chops (Crock Pot)
Barbecue Pork Chops (Crock Pot)

4 servings
237 calories

8 5-ounce boneless pork chops
Salt and pepper to taste
1/2 c BBQ sauce
14.5 oz. can of diced tomatoes
10 oz. frozen vegetables

Sprinkle chops with salt and pepper. Spray a warm skillet with Pam and return to heat. Add chops and cook until brown on both sides. Pam a crock pot and place the chops in the crock. Mix the sauce, tomatoes and vegetables. Stir well and pour over the chops. Cook on high 4 hours.

The BBQ sauce is what really makes the dish – make sure to choose one of your favorites and to embellish it with extra garlic, lemon, vinegar….whatever makes it good to you !

Penne Chicken Primavera

The ranch dressing adds a nice kick of flavor to the chicken and then mellows out the creamy sauce in this primavera. I have lots of recipes gathered up for primavera and this is one of my favorites 🙂

Penne Chicken Primavera
Penne Chicken Primavera

4 servings
395 calories per serving

8 oz. uncooked FiberGourmet Penne pasta (without Fiber Gourmet, you have to add 80 calories per serving)
1 lb. boneless skinless chicken breast halves cut into bite sized pieces
1 oz. package dry ranch dressing mix
1 T buttery spread
1 garlic clove, minced
16 oz. frozen vegetable mix (cauliflower, broccoli, carrots)
1 c skim milk
¼ c low fat cream cheese
½ c shredded parmesan cheese

Cook pasta according to package instructions. Place chicken and dressing mix in a zip loc bag and shake to coat it well. Melt spread and cook garlic one minute then add chicken and cook another 4 minutes to brown it some. Add veggies, cover and cook 8 minutes stirring occasionally. Reduce heat to medium and stir in milk mix and cream cheese. Cook 2 minutes stirring constantly then add pasta and parmesan cheese.

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