MiladyB

I made this for supper tonight and it is wonderful!! I did change up the recipe a bit so not exactly sure of the nutritional stats. I added more of the Boca, a can of fire roasted diced tomatoes and a can of stewed mexican tomatoes. So the protein would be up a bit and so would the calories but not by much.


Cabbage Taco Soup

4 oz. Boca Meatless Ground Burger (I used 6 oz)
1 (15 oz.) Can Tomato Sauce
1 1/2 Cups Hot Water
2 Tablespoons Taco Seasoning Mix
1 Packet Splenda
1/2 Tablespoon Dried Parsley Flakes
1 (15.5 oz.) Can Kidney Beans, rinsed and drained
10 oz. (about 4 cups) Dole Classic Coleslaw Mix
3/4 Cup Chopped Onion
( I added: 15 oz can fire roasted diced tomatoes & 15 oz can mexican stewed tomatoes)

Spray crockpot with non-stick cooking spray. In the prepared container:
Place the Boca, tomato sauce, water, taco seasoning, Splenda, parsley flakes, kidney beans, coleslaw and onion. Mix well to combine.
Cover and cook on low for 8 hours.
Mix well before serving.

Serves: 5 (1 Cup Each)
Per Serving: 158 Calories; 1g Fat (3.7% calories from fat); 11g Protein; 29g Carbohydrate;
10g Dietary Fiber; 0mg Cholesterol; 1000mg Sodium.

Exchanges: 1 Grain (Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Other Carbohydrates. WWP: 2 (www.AimeesAdventures.com)

__________________
~Beth~

Little Victories; Grand Rapids, MI
Bariatric Support Group

Diabetes, high blood pressure, sleep apnea, high cholesterol,
peripheral vein disease, joint pain and 210 lbs GONE!!


Century Club: July 3, 2006
ONE-derland: Dec. 22, 2006
Double Century: May 29, 2007
Goal: June 15, 2008

Lap RNY: 1/30/06-Dr Randal Baker
TT/BL: 09/21/07-Dr Ronald Ford
PS Revisions: 04/29/08-Dr Ronald Ford
Gallbladder: 05/14/08-Dr Randal Baker
Emergency surgery (Intussusception): 02/29/09-Dr James Foote