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Fantastic Protein Power soup you must try!

[/bOk heres a fantastic recipe that a co--worker used when I was in San Diego in 2004, she was the docs sister and she was in the best shape flat stomach, she was always doing this soup diet after Holidays and when she would put on 5 pounds, this is how she kept her weight down, she had gotten this from Womans day magazine it is a diet created by Dr. Mary Dan Eades and let me tell you its the best tasting diet food i've ever had, I had lost it in the move but just found it and I will be sharing it here on this site and everyone doing lapband, whether you do the diet for the week like my friend did, or just have it anytime it will definitly become a favorite for the whole family. It is extremely low carb and protein rich. I have the old printout of the recipe from the magazine but I looked it up online and found it!!! Guess what? Theres more of her recipies in there! This is perfect for us Banders!! Ok here it is, go to Proteinpower.com there is even a link to go to the actual Womans Day magazine article. Please let me know how it works for you. Goodluck and enjoy!         Protein Power Soup Diet Soup   Makes 4 servings.   It’s so quick to make, you may want to whip up a couple of batches at once to last several days. Freeze portions in zip freezer bags or freezer containers if you need to keep it longer.   2 tablespoons olive oil   1 clove garlic, diced fine   1/2 small yellow onion, diced small   1 small carrot, diced   2 ribs celery, diced   1 medium (or 2 small) zucchini squash*, diced   1 can (about 14 ounces) diced tomatoes with seasoning (basil/onion, onion/garlic, Italian seasoning, etc)   1 quart chicken broth (with salt and spices if available, if not, add the following: 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/8 teaspoon cayenne pepper, 1/2 teaspoon dried basil, 1/4 teaspoon onion powder)   1 pound skinless, boneless chicken tenders, cut into 1/2″ chunks, sprinkled with salt and pepper.   1-2 tablespoons chopped fresh cilantro or parsley (optional)   1. In a soup pot, sauté onion in olive oil over medium heat. After about a minute add the garlic and continue cooking until they are both translucent.   2. Add the chicken and sauté until opaque.   3. Add the carrot, celery, and zucchini and sauté until slightly softened (about 5 minutes) stirring them often to prevent burning.   4. Add the tomatoes, with their juice, and the broth.   5. Bring to a boil, then turn down and simmer until all vegetables are tender.   6. At serving time, if desired, add a tablespoon or two of chopped fresh cilantro or parsley to brighten the flavor.   Protein per serving = 27.5 grams   Effective Carb per serving = 14 grams   Calories per serving = 345   *Note: This version calls for zucchini, but you could just as easily substitute a cup of broccoli or cauliflower or yellow summer squash or a mixture of all three veggies or a big double handful of fresh spinach leaves for about the same carb cost. I usually use whatever veggies I have the most of on hand or that I need to use up because we’re heading out of town. It’s all delicious and nutritious!   :sad:
Vinca

Vinca

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