Get Healthy. Stay Healthy.

Click Here To Get Started Today!

Try A New Soup!

We have had so many great recipes sent in for our ITG Recipe Challenge! Thank you to everyone that participated and Congratulations to our winners!!! 

Since it's been soooo cold lately, I wanted to share a few dieter's recipes that were submitted! Feel free to try something new! It's a great season for SOUP!

 

Escarole Soup with Chicken and Cauliflower Rice

Ingredients:
1 tablespoon olive oil
1 tablespoon minced dry onion flakes 
1 tablespoon parsley flakes
1 rib celery, chopped
4 cloves of garlic, minced
28oz chicken broth 
1 cup cauliflower rice 
1-1/3 pounds boneless, skinless chicken breasts, 1/2” diced 
1 small head escarole, cleaned and cut in ribbons
1-1/2 teaspoons salt
1/2 teaspoon ground black pepper
Pinch red pepper flakes
Directions:
In large stock pot heat oil over moderately low heat. Add celery and onion flakes and garlic cooking stirring occasionally until starting to soften, about 5 min. Add chicken and sauté until no longer pink. Add broth, cauliflower rice, parsley and salt, red pepper. Bring to boil and then reduce heat to simmer, partially covered for 10 min.
Add escarole to pot. Bring to simmer and cook until escarole almost tender, about 5 min. Black pepper as needed.

 

 

 

Hearty Cream of Chicken Soup

Ingredients:

1 packet of ITG Cream of Chicken soup

1 stalk of celery (with leaves) chopped

1 baby portabella mushroom sliced vertically through stem

1 mini pepper sliced in rounds

1 Campari tomato sliced in rounds

Twist of pepper medley

Salt to taste if needed (at table)

Directions:  

Microwave chopped vegetables in microwavable bowl for 60 seconds on High. (2 minutes if you prefer vegetables to be less firm)

Pour contents of ITG Cream of Chicken Soup package into a large microwaveable bowl and prepare according to package instructions: “Add 8 oz. of water and stir until dissolved.”

Add cooked vegetables to the soup mixture.

Add twist of pepper medley.

Microwave on High for 60 seconds.

Serve and enjoy!

 

Hearty Cream of Mushroom Soup

Ingredients:

1 packet of ITG Cream of Mushroom soup

1 stalk of celery chopped

2 stalks asparagus cut into 1” pieces

2 baby portabella mushrooms sliced vertically through stem

Twist of pepper medley

Salt to taste if needed (at table)

 

Directions:

Microwave chopped celery, asparagus, and mushrooms in microwavable bowl for 60 seconds on High. (2 minutes if you prefer vegetables to be less firm)

Pour contents of ITG Mushroom Soup package into a large microwaveable bowl and prepare according to package instructions: “Add 8 oz. of water and stir until dissolved.”

Add cooked vegetables to the soup mixture.

Add twist of pepper medley.

Microwave on High for 60 seconds.

Leave a comment

Please note, comments must be approved before they are published