Taco Soup Feasibility Study
Healthy Taco Soup
Serving Size: 1.5 cups
Servings per Recipe: 6
Freestyle Points per Serving: 0
Calories: 306
Preparation Time: 4 Hours 5 Minutes
Ingredients:
1. Chicken Breast – 1 lb. skinless
2. Onion – 1 diced
3. Garlic – 2 cloves, minced
4. Pinto beans – 14.5 oz. canned, drained
5. Black beans – 14.5 oz. canned, drained
6. Corn – 14.5 oz. canned, drained
7. Tomatoes – 14.5 oz. canned, diced with green chilies (Do not drain)
8. Chicken Broth – 2 cups, fat-free
9. Taco seasoning – 1.25 oz.
Nutrition Information
Fat 3 g
Saturated Fat 0 g
Carbohydrates 44 g
Protein 28 g
Sugar 4 g
Instructions:
1. You can make this soup in two ways. One in the slow cooker and another on the stovetop. We shall explain each method below:
- In a slow …show more content…
Ricotta Cheese – 15 oz., partly skim
2. Parmesan Cheese – 1/2 cup, grated
3. Egg – 1 large
4. Tomato Sauce – 25 oz., unsweetened, no cheese (Similar to Marinara Sauce)
5. Fire Roasted Tomatoes – 14.5 oz. Can, not drained
6. Zucchini – 1 large, sliced lengthwise to give 7 to 8 slices approx.
7. Lasagna noodles – 6 pieces, boiled
8. Mozzarella Cheese – 1 cup, shredded
Nutrition Information
Fat 10 g
Saturated Fat 5 g
Carbohydrates 22 g
Protein 15 g
Sugar 7 g
Instructions:
1. Take a baking tray.
2. Grease it with cooking spray.
3. Preheat the oven to 350 degrees! Place zucchini slices seasoned with salt and pepper in the oven for 10 minutes.
4. Take a bowl. Add Egg, ricotta cheese, mozzarella cheese and whisk together.
5. In a baking dish, first, make a layer of zucchini slices, then roasted tomato slices, pour the prepared egg mixture, layer it up with mozzarella cheese, and cover a boiled lasagna noodle. This way, repeat the layers unless you reach the top of the bowl.
6. Add a generous layer of cheese on top.
7. Let it bake for 15 – 20 minutes. Cheese on top shall bubble and turn brown.
8. Serve it hot to all your dear
Serving Size: 1.5 cups
Servings per Recipe: 6
Freestyle Points per Serving: 0
Calories: 306
Preparation Time: 4 Hours 5 Minutes
Ingredients:
1. Chicken Breast – 1 lb. skinless
2. Onion – 1 diced
3. Garlic – 2 cloves, minced
4. Pinto beans – 14.5 oz. canned, drained
5. Black beans – 14.5 oz. canned, drained
6. Corn – 14.5 oz. canned, drained
7. Tomatoes – 14.5 oz. canned, diced with green chilies (Do not drain)
8. Chicken Broth – 2 cups, fat-free
9. Taco seasoning – 1.25 oz.
Nutrition Information
Fat 3 g
Saturated Fat 0 g
Carbohydrates 44 g
Protein 28 g
Sugar 4 g
Instructions:
1. You can make this soup in two ways. One in the slow cooker and another on the stovetop. We shall explain each method below:
- In a slow …show more content…
Ricotta Cheese – 15 oz., partly skim
2. Parmesan Cheese – 1/2 cup, grated
3. Egg – 1 large
4. Tomato Sauce – 25 oz., unsweetened, no cheese (Similar to Marinara Sauce)
5. Fire Roasted Tomatoes – 14.5 oz. Can, not drained
6. Zucchini – 1 large, sliced lengthwise to give 7 to 8 slices approx.
7. Lasagna noodles – 6 pieces, boiled
8. Mozzarella Cheese – 1 cup, shredded
Nutrition Information
Fat 10 g
Saturated Fat 5 g
Carbohydrates 22 g
Protein 15 g
Sugar 7 g
Instructions:
1. Take a baking tray.
2. Grease it with cooking spray.
3. Preheat the oven to 350 degrees! Place zucchini slices seasoned with salt and pepper in the oven for 10 minutes.
4. Take a bowl. Add Egg, ricotta cheese, mozzarella cheese and whisk together.
5. In a baking dish, first, make a layer of zucchini slices, then roasted tomato slices, pour the prepared egg mixture, layer it up with mozzarella cheese, and cover a boiled lasagna noodle. This way, repeat the layers unless you reach the top of the bowl.
6. Add a generous layer of cheese on top.
7. Let it bake for 15 – 20 minutes. Cheese on top shall bubble and turn brown.
8. Serve it hot to all your dear