To make carrot soup, simply use 1 and 1/2 to 2 cups of fresh, cooked carrots (or one package of frozen carrots if you prefer, but I don't think the taste is as good). Place the cooked carrot in a blender along with 4 ounces of "lower fat" cream cheese and two cups of low sodium chicken or veggie broth. Blend and reheat. Some people add a touch of curry powder to jazz it up but this is optional. Makes 2 servings.
To make broccoli soup, use 1 and 1/2 cups to two cups of cooked fresh broccoli, (or one package of cooked frozen broccoli), 4 ounces of "lower fat" cream cheese and two cups of low sodium chicken or veggie broth. Place in blender. Some people like to add all the veggies to the blender, but you can leave out 1/2 cup or so and add to the final version. If you want to kick up the flavor a little you can add a small amount of cheddar or feta cheese, but it's fine the way it is. Heat and serve. Makes two servings.
This low fat tomato soup is delicious and is a little different from the carrot, squash and broccoli recipe above. It's super-easy though.
Saute 1 and 1/2 cup cups chopped onion in one tablespoon of olive oil. Add 2 (14 oz) cans of fire-roasted tomatoes and 3/4 cup fresh basil. Fresh basil is the best, but is may be hard to find during the winter months, so a few dashes of dried basil is okay. Add four ounces "lower fat" cream cheese to the pan and stir well until cream cheese melts. Place in blender and blend well. Next, return mixture to pan and add 2 cups 1% milk and a dash of pepper. Serves two.
If you need a cornbread recipe, here's one that's super easy and delicious.You need 3 eggs, 2 packages Jiffy Cornbread mix, one 8 oz container sour cream, one stick melted butter and one can creamed corn. Beat the eggs, add the other ingredients and spread into a greased 9 x 13 pan. Bake at 375 for about 35 minutes. Perfection! Hope you try these easy recipes and I think you'll enjoy them.