December has arrived at last! You are either invigorated by thoughts of all the festivities ahead or wondering how to get through the dark days until the Winter Solstice. Let’s have some food that is cheery, easy, and delicious. The dinner is even a fore-taste of Spring.
Cheese Omelette 290 calories 11.3 fat 32.2 pro 46.8 Carb
1 ½ two-oz eggs HINT: If you are serving one person, crack three 2-oz eggs into a small bowl or glass measuring cup. Whip up those eggs and pour half of their volume into a jar with a lid and put it in the ‘fridge for next week. ¼ oz cheese such as Cheddar or Gruyere 2 oz apple blackish coffee or blackish tea or lemon in hot water 5-6 oz green smoothie or fruit smoothie
Whisk the eggs with seasonings to taste. Grate the cheese. Put the eggs into a hot pan spritzed with cooking spray. Once the bottom of the eggs are set, sprinkle with cheese, fold and plate. Slice fruit, brew beverage, blend the smoothie or take it from the ‘fridge and shake it before serving.
This fabulous soup is from Salute to Healthy Cooking and we have been loving it for years. Despite its rich taste, it is very low in calories and fat. HINT: the recipe makes enough for 6 servings. Freezes very well for easy meals later. I serve it here with Finn Crisp crackers covered with melted cheese. If you want to eliminate them, go ahead.
one and 1/2 pound asparagus ½ c onion, roughly chopped 1 cup potato in 1 “ dice 5 cups chicken stock 4 oz raw chicken breast cut into 4 pieces salt & pepper 1 ½ tps Boursin cheese per serving 4 pieces of Finn Crisp crackers per serving 1 ½ oz Swiss cheese [1 deli slice] per serving
Snap off the woody ends of the asparagus and cut spears roughly in half. Pour the chicken stock into a sauce pan. Add the onion and asparagus. Place the chicken on top of the vegetables so that it will steam/poach while the asparagus is cooking. Bring the liquid to a simmer and put on a lid. Remove the chicken when it is cooked and put it in the blender. When the vegetables are cooked, remove them and put in the blender. Cook the potato in the pot and cook until soft. Pour the stock and the potatoes into the blender with evrything else. Blend until smooth. Return to the pan and season to taste. Cool and divide into 3 portions [or 6 portions if you are serving one] for the freezer.
To serve, thaw the soup and warm it gently. Adjust seasonings. Cut the slice of cheese into 4 strips, 4” x 2”, and put a portion on each cracker. Warm in the oven until cheese melts. Dollop the Boursin onto the hot soup and serve.