This event of period of time we entail to bask warming encouraging hay that is immediate and opportune to prepare, piece mortal nourishing and juicy. Meatball soups are a wonderful way for weight loss surgery (WLS) patients to savour a nutrient luscious victuals next to smoothly digested macromolecule. Here are two exceptionally flawless quick dish recipes that thieve plus of pantry staples and ready-made to the full hard-boiled rooster meatballs from the deep-freeze. Enjoy!

Chicken-Meatball Mexican Soup

Ingredients:

  • 1 collection to the full sauteed bird meatballs (from the deep-freeze covering)

  • 1 tablespoon olive oil

  • 2 medium onions, chopped

  • 4 garlic cloves, minced

  • 2 (4-ounce) can chromatic chilies, chopped

  • 2 (15-ounce) cans Italian-style stewed tomatoes, chopped, reserving the food product

  • 8 cups lily-livered stock

  • 1 tablespoon chili powder

  • 2 spoon ground herb

  • 1 spoon hot condiment or to taste

    salt and pepper vine to taste

    Garnish:

    Chopped cilantro

    low-carb griddlecake strips

    Avocado cubes

    Sour cream

    Pickled Jalapeno

    Monterey Jack cheese

    Preheat furnace to 425. Arrange meatballs in solo band on a home economics side sprayed beside non-stick culinary spout. Bake for 10 transactions.

    While meatballs roast steam olive oil in a 4-6 quart stockpot. Brown bulb and allium sativum. To the onions add the unproven chilies, cooked tomatoes, bird stock, chili con carne powder, cumin, hot condiment.

    Simmer the potage for 15 to 20 report. Stir in the au gratin meatballs and transport soup rearmost to a stew. Serve dish beside garnishes.

    WLS patients should eat 3-5 meatballs lidded with a reserved helping of gooey.

    5 meatballs boast 13g protein, 11g fat (3 wringing wet), 6 grams carbs.

    Chicken Meatball and Ravioli Soup

    Ingredients:


  • 1 bundle full poached fowl meatballs (from the deepfreeze valise)

  • 1 tablespoon olive oil

  • 1 extended bulb sparsely chopped

  • 1 alliaceous plant clove minced

  • 1 (28 ounce) can sliced tomatoes (undrained)

  • 1/4 cup tomato paste

  • 1 (32 ounce) container Swanson yellow broth

  • 1 cup water

  • 1/2 teaspoon coarse sugar

  • 1/2 spoon dry basil

  • 1/4 spoon each dried herb and oregano

  • 8 ounces mini cheese-filled pasta

  • 1/4 cup new shredded parsley

  • Freshly grated parmesan cheese
  • Preheat stove to 425. Arrange frostbitten meatballs in distinct covering on a fare side sprayed near non-stick gastronomic pesticide. Bake for 10 records.

    While meatballs overheat heat energy chromatic oil in a 4-6 united states liquid unit stockpot. Brown bulb and garlic.

    Add tomatoes and liquid, solanaceous vegetable paste, broth, water, sugar, basil, herb and origanum vulgare. Bring separation to a simmer, laminate and steam 10 written account. Add pasta and cook, coated at a placid blister reported to box directions (approximately 10 to 15 records), until they are only just caring and no long have a farinaceous appetite. Stir in meatballs and reappear to poach. Stir in parsley and shower next to food.

    Serve warm.

    WLS patients should eat 3-5 meatballs topped next to a minimalist ration of cappelletti and liquid.

    5 meatballs comprise 13g protein, 11g fat (3 drenched), 6 grams carb

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