Julie Recipes
*Ingredients:*
– 1 tablespoon olive oil (2 points)
– 1 onion, chopped (0 points)
– 3 cloves garlic, minced (0 points)
– 1 medium zucchini, spiralized (0 points)
– 4 cups chicken broth (2 points)
– 1 can (14.5 oz) diced tomatoes (2 points)
– 1 teaspoon dried basil (0 points)
– 1 teaspoon dried oregano (0 points)
– 1/2 teaspoon salt (0 points)
– 1/4 teaspoon black pepper (0 points)
– 1/4 teaspoon red pepper flakes (optional, 0 points)
– 1/4 cup grated Parmesan cheese (2 points)
– Fresh parsley, chopped (optional, 0 points)
*Directions:*
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the spiralized zucchini and cook until slightly tender, about 3-4 minutes.
5. Pour in the chicken broth, diced tomatoes, basil, oregano, salt, black pepper, and red pepper flakes (if using). Stir to combine.
6. Bring the soup to a boil, then reduce the heat and simmer for 10-15 minutes or until the zucchini is tender.
7. Stir in the grated Parmesan cheese until melted and well combined.
8. Taste and adjust seasoning as needed.
9. Serve hot, garnished with chopped fresh parsley if desired.
*Tips and Variations:*
– Use low-sodium chicken broth to reduce points.
– Add protein like cooked chicken, turkey, or tofu for added nutrition.
– Mix in some chopped bell peppers or mushrooms for extra flavor.
– Use different herbs like thyme or rosemary for a unique twist.
– Omit Parmesan cheese for a lower-point option or use a dairy-free alternative.
*Nutrition Information (approximate):*
– Calories: 200-250
– Protein: 15-20g
– Fat: 10-12g
– Carbohydrates: 20-25g
– Fiber: 4-6g
