Recipe: Vegetable Beef Soup (WW Blue – less than 1 point per serving)

I made a WW-friendly vegetable beef soup today, and it is delicious! The video will walk you through how to make it. The recipe is below.

The soup base is:

1 lb. 96% lean ground beef (10 WW Blue points)

2-3 can diced tomatoes (0 points)

1 can tomato sauce (0 points)

1 quart beef broth (0 point)*

approx. 1 cup chopped onion, 1/2 cup chopped celery (0 points)

Salt and pepper, to taste (0 points)

Directions: Brown the ground beef in a large soup pot. Add the diced tomatoes, tomato sauce, and beef broth. Salt and pepper, to taste.

Now add your vegetables – I usually buy a bag of frozen soup vegetables. However, you can use fresh, frozen, or canned (drain canned vegetables) – corn, carrots, peas, beans, garlic, peppers, potatoes (count the points for potatoes).

Bring to a boil. You can add more beef broth if the soup is too thick. Let the soup simmer for a couple hours to thoroughly meld all the flavors.

This soup will keep in the refrigerator for several days, and it freezes well.

POINTS: I add additional beef broth, if needed, to bring my total amount to 18 cups – which equals 18 servings.

10 total points divided by 18 servings – .555 points (which rounds of to 1 point.

*Some beef broths scan as 0 points for a quart, and some scan as 1 or 2 points for a quart. It depends on the fat content of the particular broth you buy. Scan the broth you use to figure your points. However, even at 2 points a quart, the total still equals less than 1 point per cup/serving.

 

Recipe: Pigs in a Blanket

I wanted a hot dog – particularly a pig-in-a-blanket. And I knew I needed two things to make them: bread dough and hog dogs. First, the dough.

My Bizzy Kitchen has a pizza dough that can be used in many ways, and I like it much better than the 2-ingredient dough because it doesn’t have the strong tangy taste of the Greek Yogurt. You can find the recipe here. It’s quick and easy to put together. Make a batch of the dough, divide it into four equal portions. Put three of the portions into individual zip-lock bags. You can use those portions for individual pizzas or bagels or whatever bread product you’d like. The dough will be good in your refrigerator for at least a few days.

You will use the other portion (1/4 of the recipe) for these pigs-in-a-blanket.

Next, the hots dogs. Hebrew National has great hog dogs, and they have two that can be confusing – a “reduced fat” and a “97% Fat Free” version.

NOT THIS ONE!
THIS IS THE ONE TO BUY!

Get the HEBREW NATIONAL 97% FAT FREE BEEF FRANKS. They are only 1 WW Blue point each – and they taste really good!

Take four hot dogs out of the package. Take your dough (which is 1/4 of the recipe) and divide it into four equal portions. Take one portion and roll it into a long snake-like shape and wrap it around one of the hot dogs. The dough might be sticky – use just a little extra flour to make it workable

Sorry, but I forgot to take photos of the four pigs-in-a-blanket ready to go into the oven. However the other three looked just like the one shown above.

Note: I THINK that you could probably get away with dividing the dough into six portions and making six Pigs-in-a-blanket instead of four. It would bring down the number of points each, too. I intend to do that next time.

Bake at 400 degrees for about 15-20 minutes – until bread is nicely browned. The hot dogs are already fully cooked, and so you have to worry about whether they are done. As long as they’re hot, they’re good to go.

POINTS (WW Blue Plan)

1 Pig-in-a-blanket = 2 points (hotdog-1, dough-1)

2 Pigs-in-a-blanket = 5 points (hotdogs-2, dough-3)

3 Pigs-in-a-blanket = 7 points (hotdogs-3, dough-4)

4 Pigs-in-a-blanket = 9 points (hotdogs-4, dough-5)

A Quick 3-Point Meal (breakfast, lunch, or dinner)

I went through my points faster than usual today, and by dinner time, I had 3 points left. I try not to dip into my weekly points, and so I thought of a quick meal for 3 points.

I sprayed a small frying pan with butter-flavored PAM. Then, in a bowl, I mixed 3 eggs with salt and pepper and 2 tablespoons of fat free Greek yogurt (0 points for all that). (Note: I always add something like yogurt or sour cream to scrambled eggs or if I’m making an omelet. As the yogurt/sour cream heats up, it releases steam which makes the eggs fluffier). On a small dish, I measured out exactly 1 tablespoon of shredded cheddar cheese (1 point), and removed the packaging of one laughing cow light Swiss cheese triangle (1-point). I very finely chopped a little bit of fresh onion (about 2 Tablespoons), and chopped up a fresh tomato – I removed the seeds and used a paper towel to pat it dry.  I added the onion and tomato to the small dish with the cheeses.  I toasted one slice of light bread (1 point). In the photo below, I used a small dessert plate. The quantities look larger than they are. The shredded cheese is exactly 1 tablespoon. 

This is a small dessert plate. It looks like more than it is. The shredded cheese is exactly 1 Tablespoon.

I turned the oven to broil. Then, on the stove, I cooked the egg in a frying pan like I would an omelet – using the spatula to move the cooked portion to the middle, letting the uncooked egg fill in the spaces – going round and round the frying pan. I kept the heat fairly low so the egg wouldn’t brown. Once it was mostly cooked, I sprinkled the onion, tomato, and cheeses on top, popped it under the oven broiler and let it finish cooking.

I guess that makes it a frittata. Ha! It was absolutely delicious. Yum yum!! Great meal – very quick – only 3 points – very tasty – very filling.