Low-Calorie Recipes: Healing Cabbage Soup

3 tablespoons olive oil1/2 onion, chopped2 cloves garlic, chopped2 quarts water4 teaspoons chicken bouillon1 teaspoon salt, or to taste1/2 teaspoon black pepper, or to taste1/2 head cabbage, cored and coarsely chopped1 (14.5 ounce) can Italian-style stewed tomatoes, drained and dicedIn a large stockpot, heat olive oil over medium heat. Stir in onion and garlic; cook until onion is transparent, about 5 minutes. Stir in water, bouillon, salt, and pepper. Bring to a boil, then stir in cabbage. Simmer until cabbage wilts, about 10 minutes. Stir in tomatoes. Return to a boil, then simmer 15 to 30 minutes, stirring often. Amount Per Serving  Calories: 82 | Total Fat: 5.2g | Cholesterol: < 1mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 82

Total Fat: 5.2gCholesterol: < 1mgSodium: 436mgTotal Carbs: 8.6g    Dietary Fiber: 2.4gProtein: 1.5g VIEW DETAILED NUTRITION
About: Nutrition Info

 view all reviews »  

Thank you for your valuable feedback to other Allrecipes home cooks. Your vote will be added in a few hours. Reviewed on by Was this review helpful? [ YES ]users found this review helpful $(document).ready(function () { AR.ReviewCarousel.Initialize(); });

View the original article here

Low-Calorie Recipes: Asparagus Soup I | Submitted By: Heather Simpson

4 large potatoes, peeled2 cubes chicken bouillon2 (10 ounce) cans asparagus1 tablespoon fennel seed1/2 teaspoon ground black pepper to taste1 tablespoon fennel greens for garnishBoil and mash potatoes. Puree in a blender, and set aside. In large pot, dissolve bouillon in water following the directions on the package. Add asparagus spears, and stir until spears are dissolved. Stir in the potatoes. Season with fennel seeds and pepper to taste. Garnish with fennel greenery if desired. Serve hot. Amount Per Serving  Calories: 173 | Total Fat: 0.5g | Cholesterol: < 1mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 173

Total Fat: 0.5gCholesterol: < 1mgSodium: 312mgTotal Carbs: 37.9g    Dietary Fiber: 6.2gProtein: 6.4g VIEW DETAILED NUTRITION
About: Nutrition Info

Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

View the original article here

Low-Calorie Recipes: Baked Acorn Squash with Apricot Preserves | Submitted By: EDITHPOOLE

1 acorn squash, halved and seededsalt to taste2 teaspoons butter3 tablespoons apricot preservesPreheat oven to 400 degrees F (200 degrees C). Place squash halves cut side down in a baking dish. Fill the dish with water to the depth of 1/4 inch. Bake 40 minutes in the preheated oven. Remove squash from oven, and set the oven to broil. Turn squash cut side up in the dish, and season lightly with salt. Place 1 teaspoon butter and 1 1/2 tablespoons apricot preserves in each squash half. Return to oven, and broil 5 minutes, or until butter is melted and squash is lightly browned. Amount Per Serving  Calories: 104 | Total Fat: 2.2g | Cholesterol: 5mg Powered by ESHA Nutrient Database

Baked Acorn Squash with Apricot Preserves

Servings Per Recipe: 4

Amount Per Serving

Calories: 104

Total Fat: 2.2gCholesterol: 5mgSodium: 121mgTotal Carbs: 22.7g    Dietary Fiber: 1.9gProtein: 1.1g VIEW DETAILED NUTRITION
About: Nutrition Info

 view all reviews »

Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

View the original article here

Low-Calorie Recipes: Roasted Brussels Sprouts | Submitted By: JAQATAC

1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed3 tablespoons olive oil1 teaspoon kosher salt1/2 teaspoon freshly ground black pepperPreheat oven to 400 degrees F (205 degrees C). Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack. Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately. Amount Per Serving  Calories: 104 | Total Fat: 7.3g | Cholesterol: 0mg

 view all reviews »

Reviewed on Feb. 10, 2007 by BAYSIDE    EXCELLENT! I would have never in my entire life thought that I'd EVER eat a brussels sprout. They're cute to look at, but OMG the stench of cruciferous veggies cooking just makes me gag. Plus I'm not into "mushy middles" (I think reviewers called it "creamy"). But I did want to try this recipe due to all the rave reviews. And now, I want to THANK the person who posted this fabulous recipe! My husband and I LOVED every morsel! I did do 2 changes: 1- we halved them, so that we wouldn't get "mushy middles", lol. And, I read somewhere that if you remove the "choke" that's at the bottom of the sprout (inside), the brussel sprout will not be bitter. Voila! it worked! These yummmy, salty, nutty, crunchy, carmelized brussel sprouts were SO good. No bitterness whatsoever! The super dark carmelized parts of the roasted bsprouts were the best! LUVVVVV this recipe, and will make over and over again! HUGE thanks!! Was this review helpful? [ YES ]
313 users found this review helpful EXCELLENT! I would have never in my entire life thought that I'd EVER eat a brussels sprout....

View the original article here