Homemade soup is a great way to have a full meal that is low in calories. I typically use beans, lentils or barley, along with a bunch of veggies, some seasonings, and healthy bullion or stock. Have a salad with it to have an awesome nutrient packed meal! Also, soup is cheap, easy (chop your veggies and stir) and a batch can last a few days.
I eat a cup of broth-based soup with a little protein in it before my afternoon and evening meals. It really helps me feel satiated faster and keeps me from going back for seconds on more caloric items. For supreme convenience I make a big batch of soup on Sundays and freeze it in single-serving containers for the week.
If you have a clear, not cream, soup to start your meals, the average meal will have less calories overall, even after adding the soup.
I started chewing EXTRA DESSERT DELIGHTS SUGAR FREE GUM! Comes in 3 flavors: Key Lime Pie, Strawberry Shortcake, and Mint Chocolate Chip. WOW these are so good. I realized that I eat junk sweets because of the taste. This is just great tasting & SLIMMING. I have also added broth to my diet. So now I drink water plus broths like those that Knox makes. A cup of broth before dinner helps me to eat less food.
AT the end of every week I go through the crisper for unused veggies and through the freezer for ends of bags of veggies. I toss everything in a big pot with a boullion cube or two and cook it to make soup. Add leftover chuncked meat or chicken if you have it. You can just chop it all, or use the immersion blender on it for a different style of soup. If I'm using the immersion blender, I also add any bits of leftover cheese. You could cook ends of boxes of pasta or broken spaghetti, and add
I always keep containers of salt-free broth (vegetable, chicken, and/or beef) in my cupboard. When I have an assortment of small servings leftover in the refrigerator, I combine them with the broth to make soup. For example, last night I simmered cut up pieces of chicken breast & a turkey burger, added about 1/2 c. V-8 juice, & chicken broth. Right before eating, I added peas, corn, & broccoli & about 1 serving of mushroom soup. If you have a family, you can combine..(click title for more info)
It sounds silly, perhaps, but I wonder if we really know how much money we throw away with the leftovers each week. I started making a concerted effort to use every bit of food that is in the fridge. Whether restaurant or home leftovers and I found I was stretching 4 more meals, at least, by either reheating or using them in another way. I think we take how much food we have for granted sometimes.
I had been battling HUNGER as I try to get back on track, and I remembered that a low calorie, filling, flavorful soup can help with that. I begin with canned tomatoes, stewed, diced, whatever I have, add Italian seasoning, then add low calorie veggies, such as onions, cabbage, okra, squash, and eggplant. Whatever you have on hand. Once it is all cooked in the tomatoes and spices, everything seems to go together, even if you didn't think it would at first. This is filling, flavorful, lo cal
I've become obsessed with soup and make it all the time. Its a fantastic way to keep the veggie intake high and sodium low. I like creamy soups, but the trouble is cream ruins the healthy goodness. I found adding 1/4 cup of low fat cottage cheese at the end, when blending, adds a nice creamy taste!
Every Thursday at our school for the Spring and Fall months we organize a "Salad of the Week". There is a sign-up board with a theme generated. Everyone signs up and brings an item and we all share in the goodness. You can pick and choose what you want for your own salad.
I love making soups and I usually make enough for 3-4 days. To keep it crunchy, I finely cut some cabbage and line the bowl with the cabbage and ladle in some hot soup. The cabbage takes on the soup's taste and also stays crunchy.
I use my slow cooker to cook a full batch of veggie broth soup starter with beef, onions, and black beans.