Block of Parmesan or Asiago cheese to shred (optional)
Salt and pepper to taste
Cut the bottoms of the asparagus off and cut the stalks into thirds. Slice yellow squash into thin circles. Steam (put steamer basket over 1 inch of water in a pot, put veggies inside the basket, sprinkle with garlic powder, and cover with the pot lid) the asparagus, mushrooms, and squash, sprinkled with garlic powder for about 5 minutes. While waiting for the veggies to steam, put the remaining ingredients (except the cheese) into a large pot (wait until veggies are done to put the large pot on the stove). When veggies are done, add them to the large pot and cook soup until pasta is done (with lid on). Taste the broth to make sure there is enough salt and enjoy! I shred some Asiago cheese on top with a microplane! Delicious.
This soup is so healthy and it’s vegan if you hold the cheese at the end! The mushrooms in this soup provide an excellent source of potassium, even more than bananas, and have antioxidant qualities!! The asparagus is rich in folic acid, keeping your cells healthy!!
This recipe makes about 5 cups of soup! Weight watchers Points Plus 2012: 3 points for 1 cup
**Hongo is spanish for “mushroom” and since this is an original recipe I thought I would give it an original name. The addition of the spanish seasoning gave me the inspiration for the name!
I have been doing this for a while now and my hubby loves me a full 10% more than he would had I not figured this out!
1 whole organic chicken
paprika (About 1 tsp)
garlic salt (About 1 tsp)
pepper (a few shakes)
3.5 cups of water (for step 2)
Step 1 is to make the Chicken itself and step 2 is for an amazing organic broth!
Step 1: Remove the “guts” from inside your chicken and rinse him off in cool water for a few seconds. Sit the chicken in the crock pot and sprinkle him with your seasonings. Let him cook for about 7 hours on low or 5 on high and you have yourself a beautiful chicken! Remove the meat from the carcass but DON’T THROW THE CARCASS AWAY. Keep your carcass in the Crock Pot with the amazing juices for step 2.
Step 2: Add 3.5 cups of water to the juices and carcass. Cook on low overnight or for another 7 hours, strain and contain! Refrigerate your broth and scoop off the layer of fat from the top before you use it.
*If you are going to freeze the broth, first refrigerate it, then remove the fat layer, then freeze!
**I often cook this chicken on a Monday so we have the meat for sandwiches for the week (better than lunch meat for your bod) and I use the broth on Tuesday for soup!
Every 1 ounce of this chicken is worth Weight Watchers Points Plus Value: 1 ; One serving is 4 ounces : Weight Watchers Points Plus Value: 4
1 tbs grated Parmesan cheese (plus extra to sprinkle on top)
1 tsp italian seasoning
1 tsp onion powder
1 tsp garlic powder
6 cups of chicken broth (homemade is the best!)
2 cups of slices escarole
1 cup uncooked orzo
1/3 cup of chopped carrot
Salt and pepper to taste
Put chicken broth on the stove in a large pot and cover. In a big bowl combine meat, egg, crumbs, cheese, italian seasoning, onion powder, and garlic powder; mix with your hands and form tiny meatballs. Once the broth starts to boil, add the meatballs (one at a time) followed by the escarole, carrots, and pasta. Gently stir and cook on medium high until pasta is al dente. Take a meat ball out, cut it in half. The meatball should be cooked through (if not, cook a little while longer). Serve with Parmesan cheese sprinkled on top. Enjoy!
This soup is all of your food groups in one bowl! It is so adorable with the meatballs! The escarole is high in vitamin A (good for healthy vision) and C (good for skin and immunity). The chicken broth I make is full of minerals from the chicken bones like calcium and magnesium! I like to eat this alongside the Bulgar Salad or the Mediterranean Tuna Salad!
This recipe makes about 5 cups of soup! Weight watchers Points Plus 2012: 4 points for 1 cup
This is one of my favorite tips that helps me with portion control/Weight Watchers…
I store a serving of soup or chili in a 1 cup mason jar, place a post-it under the band of the jar and label with the number of Points. I also write the name of the contents and the date! I keep these either in the freezer or fridge!