4 recipes that helped me get past the last 2 weeks

[Guest guest]

Hi All

Just wanted to share 4 recipes that helped me get past the last few

weeks. Hope they help some of you. Sara

Cream of meat broth

This is an Italian recipe that my mom uses for me and that really

helped get rid of my meat cravings.

Take a couple of pieces of chicken, veal or any meat of your choice

Put into a pot and boil with some water and a cube of bouillon cubes

(meat stock of your choice e.g. if you put chicken to boil put in

chicken stock)

Once meat has boiled with broth throw into blender with some milk (or

soy milk) and blenderize

Mix in an egg and parmesan cheese

Cook until creamy. Add pepper or salt as desired.

Et voila', dinner is served and with lots of PROTEIN.

Banana Milkshake

1 banana sliced in pieces

1 spoon of sugar or sweetener

Couple of cubes of ice

Add desired amount of milk

Add cinnamon, maple syrup or peanut butter if desired

Blend thoroughly

Drink up.

Vichyssoise

(Leek Soup)

A make ahead, favorite smooth and creamy soup, can be served hot or

cold

2/3 cup leeks, thinly sliced, white portion only

1 small onion, sliced

2 tablespoons butter

2 1/2 cups potatoes, peeled and sliced

2 cups chicken broth

Kosher salt to taste

1 1/2 cups milk

1 cup heavy whipping cream

In a medium saucepan cook leeks and onion in butter until vegetables

are tender but not brown. Stir in sliced potatoes, chicken broth and

salt. Increase heat and bring just to a boil; reduce heat, cover, and

simmer for 35 to 40 minutes or until potatoes are very tender.

Remove from heat.

In a food processor, puree half the mixture until smooth. Pour into a

large saucepan. Repeat with remaining mixture. (The soup can be

refrigerated at this point and completed the next day). When ready to

serve, add milk and cream to the soup mixture. If serving hot, heat

gently over medium heat stirring constantly.

Cold cucumber soup (very refreshing during a hot summer's day)

3 cucumbers (about 8 ounces each), peeled, seeded, and coarsely

chopped

1 cup plain low-fat yogurt

3/4 teaspoon salt

1/4 teaspoon coarsely ground black pepper

3 large ice cubes (about 1/2 cup)

1 cup loosely packed fresh mint leaves, coarsely chopped

1 cup of nuts coarsely chopped (optional)

1. In blender, combine cucumbers, yogurt, salt, and pepper; blend

until smooth.

2. With motor running and center part of cover removed, add ice

cubes, 1 at a time. Add mint and nuts and blend 5 seconds longer. If

not serving right away, cover and refrigerate up to 1 day.