Tag: gordon ramsay chicken broth

Cauliflower Watercress Soup

Cold winter nights call for hot soup. We were hit with a snow storm yesterday, and we’re expecting another tonight. After shoveling myself out of my parking spot and coming in from the cold last night, this soup hit the spot. It’s healthy and light, with a creamy texture from the cauliflower that’s perfect served with a crispy whole grain piece of bread and a drizzle of olive oil on top, yet it’s light enough to serve with a sandwich or a first course.

This recipe was inspired from someone who tweeted me the idea to add watercress to my Dad’s cauliflower soup[1]. Such a great way to incorporate watercress into soup which is considered a superfood. It’s rich in fiber, anti-oxidants, vitamin C, beta-carotene, folate, potassium, calcium, phosphorous and iron and adds a bright green color to this soup.

Cauliflower Watercress Soup
gordon-ramsay-recipe.com
Servings: 4 • Size: 1 3/4 cup • Old Points: 1 • Weight Watcher Points+: 2 pt
Calories: 93 • Fat: 3 g • Carb: 12 g • Fiber: 4 g • Protein: 6 g • Sugar: 1 g
Sodium: 623 mg  • Cholest: 8 mg

Ingredients:

  • 1 tbsp butter
  • 1/2 cup chopped onions
  • 1 tbsp unbleached flour (all purpose is fine too)
  • 4 cups reduced sodium chicken broth (vegetarians can use vegetable broth)
  • 1 medium head cauliflower, chopped (about 1 1/2 lbs florets)
  • 4 cups watercress (3 oz)
  • kosher salt and pepper to taste

Directions:

In a medium nonstick saucepan, melt the butter over low heat. Add the onions and saute until soft, about 3 minutes. Add the flour and stir about 1 to 2 minutes.

Add the chicken broth and cauliflower and increase heat to medium-high. Bring to a boil, then cover and simmer over medium-low until vegetables are tender (about 20 minutes.) Add the watercress until wilted, about 1 minute and puree with an immersion blender until smooth. Season with salt and pepper to taste.

Makes 7 cups

References

  1. ^ Dad’s cauliflower soup (www.gordon-ramsay-recipe.com)

Incoming search terms:

Skinny Tuna Noodle Casserole

Tuna casserole, the quintessential American dish. Perfect for potlucks and under $10 to make. Made with canned tuna, mushrooms, peas and noodles in a creamy sauce (and no canned soup) finished with toasted breadcrumbs – so good!

The first time I tried tuna casserole was back in 2011. Yes, you heard me right! In fact, when I told my daughter what we were having, she warned me she may be eating something else tonight. The good news is we all LOVED it, and I’ve made it for my family many times since then. Today I decided to give my photos a facelift since this was on the menu.

For those of you who haven’t tried this yet, I originally posted this back in 2011 after getting many requests for a lighter version. Now it’s become quite popular on my site. You can easily adapt this with different vegetables, swap the tuna for chicken, use whole wheat noodles – no rules to cooking, just have fun with it.

Can’t wait to hear what you all think!

Skinny Tuna Noodle Casserole
Gina’s Weight Watcher Recipes
Servings: 6 • Size: 1/6th • Old Points: 6 pts • Points+: 8 pts
Calories: 318 • Fat: 7 g • Protein: 27.3 g • Carb: 34.3 g • Fiber: 3.6 g   


Ingredients:

  • 6 oz no-yolk noodles (Ronzoni Healthy Harvest, or brown rice pasta for gluten free)
  • 1 tbsp butter
  • 1 medium onion, minced fine
  • 3 tbsp flour (gluten free use rice flour)
  • 1 3/4 cups fat free chicken broth
  • 1 cup 1% milk
  • 1 oz sherry (optional)
  • 10 oz sliced baby bella mushrooms
  • 1 cup frozen petite peas (thawed)
  • 2 (5 oz) cans tuna in water, drained (I used albacore)
  • 4 oz 50% reduced fat sharp cheddar (I used Cabot[1])
  • butter flavored cooking spray
  • 2 tbsp parmesan cheese
  • 2 tbsp whole wheat seasoned breadcrumbs

Directions:

Cook noodles in salted water until al dente, or slightly undercooked by 2 minutes. Set aside.

Melt the butter in a large deep skillet. Add onions and cook on medium heat until soft, about 5 minutes. Add the flour and a pinch of salt and stir well, cooking an additional 2-3 minutes on medium-low heat

Preheat oven to 375°. Lightly spray 9 x 12 casserole with butter flavored cooking spray.

Slowly whisk in the chicken broth until well combined, increasing heat to medium and whisking well for 30 seconds, then add the milk and bring to a boil. When boiling, add sherry, mushrooms and petite peas, adjust salt and pepper to taste and simmer on medium, mixing occasionally until it thickens (about 7 to 9 minutes). Add drained tuna, stirring another minute.

Remove from heat and add 1 cup reduced fat sharp cheddar and mix well until it melts. Add the noodles to the sauce and mix well until evenly coated. Pour into casserole and top with parmesan cheese and breadcrumbs. Spray a little more cooking spray and top and bake for about 25 minutes. Place under the broiler a few minutes to get the crumbs crisp (careful not to burn).

References

  1. ^ Cabot (www.cabotcheese.coop)

Incoming search terms:

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close