Guest post: Kim, part three

What has Weight Watchers taught me?
You don’t have to give up foods you love you just have control how much you eat or how you make it. I am a taste person. I’d love to eat a big ole heaping bowl of something that tastes great. I don’t like eating a big ole heaping bowl of something that tastes less than great. I can feel satisfied with eating a quarter of the portion I normally would.
So my challenge to you is to take your favorite food and try to only eat half as much as you usually would.
OR you can try to make that food in a healthier way.
Here is a family favorite recipe that we have loved! Talk about comfort food. When my dad and I started Weight Watchers together I asked if he thought we could sub out the potatoes for cauliflower without noticing. My dad made us two soups that weekend. The family favorite and the substitute version. We could not tell the difference! So here is our recipe for Clam Chowder. Perfect for the cold weather that is approaching.
(PS. If you work and need healthy lunches you can pour the soup into muffin tins, freeze, pop them out into ziplock bags and have perfectly portioned soup to warm up at work and enjoy)
Clam Chowder  Serves 6…weight watchers points + 4…Calories:146…Fat:4.5 g…Carbohydrates:18.7 g…Fiber: 3.2 g…Protein: 9 g

Ingredients

1/2 cup(s) canned clams, juice reserved, clams added last
1 pound(s) cauliflower, chopped into bite size pieces
1 3/4 cup(s) canned chicken broth
2 cup(s) celery, bite sized
4 Tbsp all-purpose flour
4 cup(s) fat-free skim milk
2 Tbsp regular butter
1/2 tsp table salt

Instructions

Combine in one pot
-juice from one can of  clams
-cauliflower
-chicken broth
-celery
-enough water to cover  ingredients
Boil until soft.
In another pot  combine
-flour
-milk
-butter
-salt
Bring to a boil and then  reduce temperature and stir until thick.
Combine the two pots contents into  one pot and add clams. Bring a boil and reduce until you reach your desired  consistency.

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Posted on October 15, 2011, in Kim and tagged , . Bookmark the permalink. Leave a comment.

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