Stuffed Bell Pepper Soup from Food.com: They serve this in the cafeteria at work and it is the most requested. It is a very hearty and yet low-calorie meal. This recipe makes 8 cups so is great for OAMC, make ahead of time and serve over fresh rice. 1 cup of soup is about 150 calories and 1 cup of rice is approx 200 depending on the type. We usually use a wild rice blend.
Cut up several potato's then put them in a bowl with ice and ice water 10 minutes(this will help them come out crispy when baked!) next lay them out on parchment paper spray well with Pam Olive oil non stick cooking spray, then season as desired -garlic salt,onion powder,seasoning salt, black pepper very lightly etc and bake 425 for 25 minutes, flip them and cook 10-15 minutes more and done.Great dipped in ranch or ketchup.
The days of labor-intensive eggplant Parmesan are over! Once you take care of slicing and preparing the eggplant, pre-shredded mozzarella cheese and jarred marinara sauce do the rest of the work for you. And it's under 200 calories! #dinner #lunch #recipe
pot pie 1 T butter 6 c assorted vegetables, thinly sliced or diced. Some ideas: – bell peppers – carrots – celery – corn – green beans – leeks – onions – peas – potatoes – spinach – tomatoes – zucchini 1 clove garlic, minced ¼ c flour 3 c warm veggie stock and/or milk ½ t thyme 2 T fresh parsley, minced 1 t salt or soy sauce black pepper 1 recipe pie crust or vegan pie crust dough