ISO: ISO low-fat recipes that can be frozen.

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amanda_pennsylvania

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It's been a rather stressful week. My mother found out that she has four tumors (two on her pancreas, two in her lower intestine) which are probably cancerous. There's a good possibility that they're very treatable which is great news. We'll know more after she sees the oncologist. She's in pretty good spirits, but my father is feeling pretty gloomy. I'm just trying to keep all the appointments and meds straight.

Mom has really lost her appetite and desire to cook. So I'm trying to think of things I can make and freeze so that she and my father can just heat them up. They were talking about buying some Lean Cuisines, but I'd hate to see them reduced to that!

I'm planning to make a couple batches of soups (chicken noodle and perhaps a vegetable barley). I'm trying for easily digestable, fairly bland food. Any thoughts or recommendations?

Thank you all so much.

 
Hi Amanda, I'm very sorry to hear about your mother. I wish her the best.Here's a very soothing soup

which includes ginger - Ginger is great for the whole digestive system. The soup is also lowfat.

(I've never frozen this soup, so I'm not sure what the result would be).

CARROT SOUP WITH SPINACH CHIFFONADE

*Note: I increased the amounts of ground ginger and fresh ginger, plus I added some ground cardamom and curry powder.

INGREDIENTS:

4 cups (or more) canned low-salt chicken broth (I used 4 cups)
1 pound carrots, peeled, sliced
1 8-ounce russet potato, peeled, cut into cubes
1 medium onion, chopped
1 teaspoon ground ginger (I used about 1 1/2 tsp)

2 teaspoons fresh lemon juice
1 teaspoon minced peeled fresh ginger (I used about 1 1/2 tsp)
2 cups packed thinly sliced spinach leaves (I used flat leaf spinach, whole leaves)
1/2 cup plain nonfat yogurt (I used more)

DIRECTIONS:

Combine 4 cups broth, carrots, potato, onion and ground ginger in large saucepan and bring to boil. Reduce heat; cover and simmer until vegetables are very tender, about 25 minutes. (I simmered vegetables about 15 minutes).

Using slotted spoon, transfer vegetables to processor. Puree until smooth. With machine running, gradually add soup broth to processor. Return soup to same saucepan, thinning with more broth if necessary. Add lemon juice and fresh ginger; simmer 3 minutes. Add spinach and simmer until wilted, about 2 minutes. Season soup with salt and pepper. Ladle into bowls. Swirl 1 heaping spoonful of yogurt into each bowl. (I used about 1 1/2 heaping tablespoons per bowl).

Serves 4.

Per serving: calories, 158; fat, 2 g; cholesterol, 1 mg; sodium, 127 mg

Bon Appétit
June 1995

http://www.epicurious.com/recipes/food/views/248

 
how about individual pot pies or mac and cheese or quiches?

well, on second thought, the mac and cheese might be too high fat, but the pot pies could be made with lower fat biscuits and the quiche with skim evap milk. turkey meatloaf. veggie lasagne. the crockpot cassoulet, unless beans are too hard to digest. I always cool this overnight and take off the congealed fat. Shepherd's pie made with ground chicken or turkey or very lean beef.

 
Here's a thought...

Purchase 2 small casserole dishes...line them with foil leaving extra to fold over the top, and fill them with any casserole. Freeze in the casserole dishes. Once frozen, remove from the dishes, label with the item name, heating instructions and a little love note, then wrap securely. Give them the whole "Care" package. They can reuse the casserole dishes because all the food fits them perfectly, and they won't even make a mess when they're reheated.

 
Hi Amanda...

Sorry to hear about your mom, I will send good thoughts your way. When I think of comfort foods, I think of soups. Here are some that should freeze well.


* Exported from MasterCook *

RON'S MEATBALL MINESTRONE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups And Stews

Amount Measure Ingredient -- Preparation Method

1 package frozen chopped spinach -- (10-oz.) thawed
1 1/2 lbs. lean ground beef
1 egg
1 tsp. salt
1/3 cup dry Italian-style breadcrumbs
1/4 tsp. freshly ground black pepper
2 Tbsp. olive oil
1 large onion -- chopped coarsely
4 cans beef broth -- (14-1/2-oz. size)
16 ounces diced tomatoes in their own juice -- (can)
1/2 tsp. dried oregano
16 ounces red kidney beans -- (can)
1/2 tsp. dried basil
1 cup sliced carrots
1 cup sliced celery
1 cup rotelle pasta or elbow macaroni

With hands, squeeze as much moisture from spinach as possible. In large bowl combine spinach, beef, crumbs, egg, salt and pepper. Shape into 1-inch balls. Bake on oiled cookie sheet for 20 minutes at 350º F. Drain and set aside. In drippings from meatballs, sauté onions, stirring occasionally, until soft. Stir in broth, tomatoes (break up with a spoon)and their liquid, beans and their liquid, oregano and basil. Cover. Reduce heat and simmer for 10 minutes. Add carrots and celery. Cover and simmer for 10 more minutes. Stir in pasta. Cover and simmer until pasta is cooked al dente--about 10 minutes. Place meatballs in soup and heat through. Makes about 14 1-cup servings

Ron's NOTES : You can substitute frozen meatballs in this recipe, and cook in your crockpot.
This is the only soup that I have ever served that has resulted in my guests' moaning at the table. It's really THAT good! It came from Sunset--either the magazine or one of their terrific cookbooks--too many years ago for me to want to count. Enjoy! - - - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

MUSHROOM BARLEY SOUP

Recipe By :Bon Appétit/December 1995/Tony Litwinko
Serving Size : 0 Preparation Time :0:00
Categories : Barley Soups And Stews

Amount Measure Ingredient -- Preparation Method1/4 cup butter -- (1/2 stick)
1 pound mushrooms -- cut into 1/2-inch
pieces
2 large carrots -- chopped
2 large celery stalks -- chopped
1 onion -- chopped
1/2 cup pearl barley -- rinsed
2 tablespoons all purpose flour
8 cups canned vegetable broth
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh dill or 1 teaspoon dried
dillweed

Melt butter in heavy large Dutch oven over medium-high heat. Add mushrooms, carrots, celery, onion and barley. Sauté until vegetables begin to brown, about 20 minutes.
Add flour to pot and stir 5 minutes. Gradually mix in broth. Bring soup to boil, stirring frequently. Reduce heat to medium and simmer until barley is tender and soup is beginning to thicken, about 40 minutes. Mix in parsley and dill. Season to taste with salt and pepper.
Serves 8.
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* Exported from MasterCook *

Moyn's Jewish Penicillin

Recipe By :Moyn/FL
Serving Size : 1 Preparation Time :0:00
Categories : Soups And Stews

Amount Measure Ingredient -- Preparation Method1 chicken ( 3 - 5 lbs.)
1 onion -- peeled, left whole
3/4 carrots -- sliced or chunked
2 stalks celery -- sliced
1 parsnip -- peeled, left whole
1 small bunch dill
1 small bunch parsley (you can chop if you
like)

Put all of above in a large soup pot. Cover with water. Add some salt & pepper.
Bring to boil, and then simmer for about an hour and a half, adding a bit more water, as necessary. Remove parsnip, dill, onion...... discard these (I love to eat the parsnip, mashed with a bit of butter!). Remove chicken... skin, and shred back into soup, if desired.. otherwise, save for use in chicken salad,
chicken pot pie, etc. Skim the soup of fat and serve!! (you may add some boiled thin noodles, or rice).

Moyn's NOTES : Guaranteed to get 'em out of bed, and out of the house within 48 hours!!!!
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* Exported from MasterCook *

Chicken Soup with Dill and Barley

Recipe By :unknown
Serving Size : 1 Preparation Time :0:00
Categories : Soups And Stews

Amount Measure Ingredient -- Preparation Method1 large stewing hen -- preferably
vegetable grain-fed
30 cups water
2 stalks celery with leaves on -- (2 to 3)
4 medium-sized carrots
3 onions -- not peeled and cut
into quarters
2 Bay leaves
1 tablespoon peppercorns
1 tablespoon salt
For the Chicken Soup:
6 cloves garlic
½ cup pearl barley
1 cooked stewing hen (from the stock recipe
above) chopped into bite-sized pieces.
1 cup chopped dill (or more to taste)
1 cup chopped green onions

For the Chicken Stock: Place a large vegetable grain fed chicken into 30 cups of water. Peel and rough chop carrots celery and onion. Place vegetables in stockpot including onion skins. Add peppercorns and Bay leaves. Bring the stock to a gentle, rolling boil.
Skim the dark foam that appears from the top of the stock until it becomes relatively clear. You'll see beads of fat on top, too. Once stock has simmered for an hour or two and has reduced considerably, add 1 tablespoon of salt. Once the stock is finished, it should be reduced by at least half. Remove the chicken carcass and reserve on a plate. After carcass has cooled, remove the meat from the bones and chop into bite-sized pieces.
Cool the stock, then strain into a large bowl and skim off the fat with a piece of paper towel or a fine mesh sieve.
For the Chicken Soup:
Bring stock to a boil again while prepping the soup ingredients. Lower heat and add 6 cloves of garlic and half a cup of pearl barley. Let simmer until barley is cooked, for another 30 minutes. When barley is tender and has puffed in size start adding rest of ingredients. Add the chopped cooked chicken back into to stock. Add the green onions and the fresh dill. Cook for another half hour and then serve.

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* Exported from MasterCook *

HOMEMADE TOMATO SOUP

Recipe By :Annie Forsberg
Serving Size : 4 Preparation Time :0:00
Categories : Soups And Stews

Amount Measure Ingredient -- Preparation Method6 tomatoes -- chopped
2 tablespoons butter
3 cups chicken stock
1 cup milk
salt and pepper -- to taste

Saute the tomatoes in the butter. Add chicken stock and simmer for 20 minutes. Process in blender or food processor. Add milk and bring just to a simmer. Season with salt and pepper.

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* Exported from MasterCook *

Stuffed Pepper Soup

Recipe By :Dawn/NYS
Serving Size : 1 Preparation Time :0:00
Categories : Soups And Stews

Amount Measure Ingredient -- Preparation Method2 lbs beef -- ground
28 oz tomato sauce
28 oz diced tomatoes -- undrained
2 cups long grain white rice -- cooked
2 cups green bell pepper -- chopped
1 Tbsp red wine (or any other type) vinegar
2 beef bouillon cube
1/4 cup brown sugar -- packed
2 teaspoons salt
1 teaspoon pepper

Brown beef, drain, and add remaining ingredients. Bring to a boil, then reduce heat and cover, allowing to simmer for 45-50 minutes.

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* Exported from MasterCook *

Tortellini with White Beans, Tomatoes and Kale

Recipe By :By Jove/"Sunset 30 Minutes or Less Cookbook"
Serving Size : 4 Preparation Time :0:00
Categories : Soups And Stews

Amount Measure Ingredient -- Preparation Method2 tablespoons olive oil
3 cloves garlic -- minced or pressed
5 cups chopped kale or Swiss chard
1/3 cup water
1 can Great Northern beans -- (about 15 oz.)
rinsed and drained
2 cans diced tomatoes -- (about 14-1/2 oz.
each)
salt and crushed red pepper flakes
2 pkgs. fresh tortellini -- (about 9 oz. each)
shredded parmesan -- or romano, or
asiago cheese

Heat oil in a wide frying pan over high heat. Add garlic and stir for 30 seconds. Add kale and the 1/3 cup water. Cover ands simmer until kale is wilted (about 3 minutes). Add beans, then tomatoes and their liquid; bring to a boil. Then reduce heat and simmer until flavors are blended (7 to 8 minutes). Season to taste with salt and red pepper flakes.Meanwhile, cook the tortellini according to package directions Drain tortellini well and pour into a large bowl. Add kale mixture; toss to mix. Spoon into shallow bowls and offer cheese to add to taste. - - - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

WENDY'S CHILI

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups And Stews

Amount Measure Ingredient -- Preparation Method2 pounds ground beef
29 ounces tomato sauce
29 ounces kidney beans -- with liquid
29 ounces pinto beans -- with liquid
1 cup onion -- diced
1/2 cup diced green chil
1/4 cup diced celery
29 ounces canned tomatoes -- chopped
2 teaspoons cumin powder
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
1 quart water
1 packet taco seasoning mix

Brown the ground beef in a skillet over medium heat; drain off fat. Using a fork, crumble the cooked beef into pea-size pieces. In a large pot, combine the beef plus all the remaining ingredients and bring to a simmer over low heat. Cook, stirring every 15 minutes, for 2 to 3 hours. Note: Try topping this with some freshly grated cheddar cheese and chopped onion.





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Are lentils easily digestible? I love lentil soup and you can do so much with it.

Sending all of you special (hugs) for a speedy recovery!

 
I make this for my Dad all the time, he doesn't cook at all, freezes really well

I usually use all boneless thighs, and double the recipe. Freeze in individual take-alongs plastic containers. Quick and easy for you to make. Hoping for good news for your Mom. Hang in there!!


Roman-style Chicken

4 skinless chicken breast halves, with ribs
2 skinless chicken thighs, with bones
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces prosciutto, chopped
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
1/2 cup white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves

Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.

If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.



Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 40 minutes
Yield: 6 servings
User Rating:



Recipe courtesy Giada De Laurentiis


Episode#: EI0816

 
Turkey & yellow rice, goulash...I've frozen these in freezer seal bags with great success, chicken,

turkey or pork with a sauce...freeze rice or barley separate...these can be put together for a meal by adding a vegetable, salad, etc.

 
Thanks so much...I really appreciate this.

I just couldn't think of anything to cook and this gives me a lot of good options. Thanks again...you all are the best. smileys/smile.gif

 
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