Soup Season Recipe 6: Sweet & Sour Stuffed Cabbage Soup
[4 Servings: 1 Lean, 3 Green, 2-1/2 Condiments, 1/4 fat]
MEAT Mixture:
15 oz ground lean turkey sausage (yields amount 9-3/4 oz cooked: approx 1-2/3 lean)
18 ounces extra lean ground turkey (2 lean)
1/2 cup scallions, diced (1 Green)
2 tsp garlic, minced (2 Condiments)
1 egg (1/3 lean)
2 tsp Coconut Amino Sauce or Balsamic Vinegar (2 Condiment)*This is an alternative to Soy Sauce which to you could substitute if desired
1/2 tsp black pepper (1 Condiment)
1/4 tsp salt (1 Condiments)
----------------------
2 cup cauliflower, chopped (4 green)
2 cups cabbage, chopped (4 Green)
1/4 cup parsley, chopped (1 Condiment)
1-1/2 cup tomatoes, pureed (3 Green)
2 Tablespoon SF Brown sugar Cinnamon Syrup (1 Condiment)
2 Tablespoon Light balsamic vinaigrette (1 Fat)
2 cups Beef Broth (<1g carb=2 Condiment)
2-3 cup water
Directions:
~In a large bowl combine the meat, seasoning and egg together then brown in a large Dutch Oven (I use a Pampered Chef Dutch oven).
~Stir in the remaining ingredients.
~Bring to a boil then reduce to simmer for 30-40 minutes.
~Divide into 4 equal portions.
~Freeze remaining servings in airtight container. I use a 2 cup Tupperware for each separate servings for easy use later. Just remove when needed, thaw and microwave or reheat in oven.
[4 Servings: 1 Lean, 3 Green, 2-1/2 Condiments, 1/4 fat]
MEAT Mixture:
15 oz ground lean turkey sausage (yields amount 9-3/4 oz cooked: approx 1-2/3 lean)
18 ounces extra lean ground turkey (2 lean)
1/2 cup scallions, diced (1 Green)
2 tsp garlic, minced (2 Condiments)
1 egg (1/3 lean)
2 tsp Coconut Amino Sauce or Balsamic Vinegar (2 Condiment)*This is an alternative to Soy Sauce which to you could substitute if desired
1/2 tsp black pepper (1 Condiment)
1/4 tsp salt (1 Condiments)
----------------------
2 cup cauliflower, chopped (4 green)
2 cups cabbage, chopped (4 Green)
1/4 cup parsley, chopped (1 Condiment)
1-1/2 cup tomatoes, pureed (3 Green)
2 Tablespoon SF Brown sugar Cinnamon Syrup (1 Condiment)
2 Tablespoon Light balsamic vinaigrette (1 Fat)
2 cups Beef Broth (<1g carb=2 Condiment)
2-3 cup water
Directions:
~In a large bowl combine the meat, seasoning and egg together then brown in a large Dutch Oven (I use a Pampered Chef Dutch oven).
~Stir in the remaining ingredients.
~Bring to a boil then reduce to simmer for 30-40 minutes.
~Divide into 4 equal portions.
~Freeze remaining servings in airtight container. I use a 2 cup Tupperware for each separate servings for easy use later. Just remove when needed, thaw and microwave or reheat in oven.
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