Quick Recipes and Easy

After Gastric-Bypass: Convenient, Healthy Meatball Soups

This time of year we need to delight in warm comforting food that is quick and convenient to prepare, while being nutritious and tasty. Meatball soups are a fantastic way for weight loss surgery (WLS) patients to delight in a nutritious tasty meal with easily digested protein. Here are two very excellent quick soup recipes that take advantage of pantry staples and ready-made fully cooked chicken meatballs from the freezer. Delight in!

Chicken-Meatball Mexican Soup

Ingredients:

1 package fully cooked chicken meatballs (from the freezer case)
1 tablespoon olive oil
2 medium onions, chopped
4 garlic cloves, minced
2 (4-ounce) can green chilies, chopped
2 (15-ounce) cans Italian-style stewed tomatoes, chopped, reserving the juice
8 cups chicken stock
1 tablespoon chili powder
2 teaspoon ground cumin
1 teaspoon hot sauce or to taste

salt and pepper to taste

Garnish:

Chopped cilantro

low-carb tortilla strips

Avocado cubes
Sour cream

Pickled Jalapeno

Monterey Jack cheese

Preheat oven to 425. Arrange meatballs in single layer on a cooking sheet sprayed with non-stick cooking spray. Bake for 10 minutes.

While meatballs bake heat olive oil in a 4-6 quart stockpot. Brown onion and garlic. To the onions add the green chilies, stewed tomatoes, chicken stock, chili powder, cumin, hot sauce.

Simmer the soup for 15 to 20 minutes. Stir in the cooked meatballs and bring soup back to a simmer. Serve soup with garnishes.

WLS patients should eat 3-5 meatballs topped with a modest serving of liquid.

5 meatballs contain 13g protein, 11g stout (3 saturated), 6 grams carbs.

Chicken Meatball and Ravioli Soup

Ingredients:

1 package fully cooked chicken meatballs (from the freezer case)
1 tablespoon olive oil
1 large onion finely chopped
1 garlic clove minced
1 (28 ounce) can chopped tomatoes (undrained)
1/4 cup tomato paste
1 (32 ounce) container Swanson chicken broth
1 cup water
1/2 teaspoon granulated sugar
1/2 teaspoon dried basil
1/4 teaspoon each dried thyme and oregano
8 ounces mini cheese-filled ravioli
1/4 cup fresh chopped parsley
Freshly grated parmesan cheese

Preheat oven to 425. Arrange frozen meatballs in single layer on a cooking sheet sprayed with non-stick cooking spray. Bake for 10 minutes.

While meatballs bake heat olive oil in a 4-6 quart stockpot. Brown onion and garlic.

Add tomatoes and liquid, tomato paste, broth, water, sugar, basil, thyme and oregano. Bring mixture to a simmer, cover and simmer 10 minutes. Add ravioli and cook, covered at a gentle boil according to package directions (approximately 10 to 15 minutes), until they are just tender and no longer have a starchy taste. Stir in meatballs and return to simmer. Stir in parsley and sprinkle with cheese.

Serve warm.

WLS patients should eat 3-5 meatballs topped with a modest serving of ravioli and liquid.

5 meatballs contain 13g protein, 11g stout (3 saturated), 6 grams carb

Kaye Bailey © 2005 – All Rights Reserved

Tags: Health Benefits, dairy free recipes, low stout recipes, Green Tea, cookbook, simply recipes, food, Fruits And Vegetables, everyday food recipes, heart disease



About the Author

has written 10297 stories on this site.

Write a Comment

Gravatars are small images that can show your personality. You can get your gravatar for free today!

Copyright © 2017 Quick Recipes and Easy, Gourmet Food Recipes, Gourmet Food Blog. All rights reserved. Crawler and visitors tracking tool for webmaster-SEO script - Outil de suivi des visiteurs et des robots pour webmaster Google bot last visit powered by PrMania.Net
Powered by WordPress.org, Custom Theme and Free web submit and Health Clubs Fitness
Doctor consultation canada pharmacy %{^& buy viagra professional contact us or toll free.