Joys Life Diet Soup Italian Recipes

JOY'S LIFE DIET SOUP ITALIAN

Steps:

• In a large stock pot coated with non-stick cooking spray, sauté the garlic, onion, celery, and mushrooms over medium heat for 10 minutes, or until tender.
• Add the stock, remaining vegetables, canned tomatoes, and bay leaves. If you have chosen one of the dry seasoning blends (Creole or Italian) add it now. Bring to a boil, cover, and simmer over low heat for 20 minutes.
• Add the vinegar and cook an additional 2 minutes. If you have chosen the fresh Garden Herbs seasoning blend, add it now. Remove bay leaves before serving or freezing.

EXTREME DIET SOUP

Steps:

• Heat oil in a large stockpot over med. heat. Add onions and cook 10 minutes, stirring occasionally.
• Add chicken and cook for 5 minutes (or until chicken is cooked through and onions are lightly browned), stirring occasionally.
• Add carrot, garlic, jalapeno and thyme or oregano. Cook another 2 minutes.
• Stir in broth and increase heat to high. Bring to a boil. Add beans, spinach and tomato. Bring back to a boil.
• Turn off the heat and add salt and pepper to taste.
• Sprinkle each serving with 1 T parmesan cheese. If desired add a squirt of lemon.
• NOTES: To finely chop carrot, I coursely chop, put in a blender, add water to cover, then blend until carrots are desired consistency. Then drain and use in recipe. If you want to keep some of the nutrients, measure the water, and then subtract that amount of liquid from the broth. I also added the spinach when I add the carrot, garlic & jalapeno so it gets cooked more.

ITALIAN VEGETABLE SOUP

Steps:

• Gently cook the onion, carrots and celery in the oil in a large saucepan for 20 mins, until soft. Splash in water if they stick. Add the sugar, garlic, purée, herbs and courgettes and cook for 4-5 mins on a medium heat until they brown a little.
• Pour in the beans, tomatoes and stock, then simmer for 20 mins. If you're freezing it, cool and do so now (freeze for up to three months). If not, add half the Parmesan and the pasta and simmer for 6-8 mins until pasta cooked. Sprinkle with basil and remaining Parmesan to serve. If frozen, defrost then re-heat before adding pasta and cheese and continuing as above.

CHICKEN BUNDLES ITALIAN

Steps:

• Cook onions in olive oil. In large mixing bowl combine spinach, ricotta cheese, Parmesan cheese, garlic powder, oregano, nutmeg, and lemon juice. Stir in chicken and onions. Season to taste with salt and pepper.
• Spray eight, 10-oz. custard cups with non-stick spray. Line each dish with an egg roll wrapper. Divide chicken mixture among the 8 dishes. Fold the ends of each wrapper over the top of the chicken mixture,sealing to make a bundle. Brush with melted butter. Bake in 350°F oven for 20-25 minutes or until tops are golden.
• To serve, loosen bundles with a knife and and remove from cups.