Spinach Soup with Parmesan Cream Recipe

This sounds really good... I think this is another one to try out! I love Spinach!


Recipe Brought to you by FoodFit




This recipe serves: 6
Preparation time: 20 minutes
Cooking time: 30 minutes

Ingredients
1/2 tablespoon olive oil
1/2 cup finely chopped celery
1 large onion, chopped
salt to taste
freshly ground black pepper
pinch ground nutmeg
2 small Russet potatoes
1 bay leaf
1/4 cup chopped, fresh parsley
about 1 quart low-sodium chicken broth or vegetable broth
6 cups spinach leaves, cleaned
1/4 cup freshly grated parmesan cheese
3 tablespoons non-fat sour cream

Cooking Instructions
1. Heat the olive oil in a saucepan over low-medium heat. Add the celery and onion, season lightly with salt, pepper and nutmeg, and cook for 10 minutes.
2. Peel and slice the potatoes and add them to the pot. Add the bay leaf, parsley and broth and bring to a boil quickly over high heat.
3. Lower the heat and simmer until the vegetables are completely tender, about 15 minutes.
4. Add the spinach and remove from heat.
5. Blend the parmesan cheese and sour cream together and set aside.
6. Remove the bay leaf and puree the soup in a blender. Strain and adjust the salt and pepper.
7. Serve the soup in bowls with a dollop of parmesan cream.


Nutrition Facts
Serving size: about 1 1/2 cups
Calories 112
Total Fat 4 g
Saturated Fat 1 g
Protein 7 g
Total Carbohydrate 16 g
Dietary Fiber 3 g
Sodium 292 mg
Percent Calories from Fat 26%
Percent Calories from Protein 22%
Percent Calories from Carbohydrate 51%

Chicken n Spinach over Spicy Noodles

I think I will check this one out tonight..... mmmmmm....mmmmmmm

Spicy Noodles with Chicken and Spinach Recipe
Recipe Brought to you by FoodFit



This recipe serves: 4
Preparation time: 10 minutes
Cooking time: 25 minutes

Ingredients
1/2 pound mushrooms (shiitake, button, oyster)
8 ounces boneless, skinless chicken breasts
3/4 pound spaghetti
3 tablespoons sesame oil
2 tablespoons low-sodium soy sauce
4 large scallions, thinly sliced
1" piece of ginger, peeled and thinly sliced
1 clove garlic, minced
1/4 teaspoon red pepper flakes
1 pound fresh baby spinach, washed and dried
freshly ground black pepper

Cooking Instructions
1. Spray a large skillet with non-stick cooking spray and heat over medium-high heat. Add the mushrooms and sauté for about 3 to 5 minutes, until they are browned. Remove from the heat and keep warm.
2. Spray the pan again and sauté the chicken breasts over medium-high heat for about 6 minutes on each side. Remove from the heat and when cool enough to handle, shred into pieces.
3. Bring a large pot of well salted water to a boil. Add the noodles and cook until al dente, about 7 to 9 minutes.
4. Heat the sesame oil and soy sauce in a skillet over medium heat. Add the ginger slices, garlic, scallions and red pepper and cook until fragrant, about 2 minutes. Add the noodles to the skillet and toss well. Add freshly ground pepper and adjust the seasoning to your taste.
5. Arrange the spinach leaves on 4 plates or in 4 large bowls. Add the noodles and top with the mushrooms and chicken.


Nutrition Facts
Serving size: about 2 cups
Calories 524
Total Fat 14 g
Saturated Fat 2 g
Protein 37 g
Total Carbohydrate 65 g
Dietary Fiber 7 g
Sodium 406 mg
Percent Calories from Fat 23%
Percent Calories from Protein 28%
Percent Calories from Carbohydrate 49%