1/2 cup split peas
1 medium potato, peeled and diced
4 medium carrots, peeled and sliced
4 cups chicken broth
1/2 head cabbage, chopped
1 large yellow onion
1 tbsp olive oil
1 tbsp parsley (dry cilantro will also work)
1 tbsp basil
1 tbsp cumin (or curry, whatever your preference)
(I don't add salt and pepper, but you can add it to yours to taste. I'm trying to lower my sodium intake.)
In pressure cooker, saute diced onion, cabbage, potatoes, and carrots in the olive oil until they start to become tender, but not completely browned. Add chicken broth, split peas, and seasonings and bring to a boil. Once boiling, put lid on pressure cooker and stabilize heat at the second red ring. Cook for 20 minutes, then remove from heat and let pressure release using the natural release method. Blend if desired using a stick blender
. If you'd like a soupier consistency, add more chicken broth or water until desired consistency is reached. It will be really hot, so if you want to eat right away, have ice cubes on hand to cool down your soup. Enjoy! According to MFP, 6 servings, each has: 136 calories 3 grams of fat 7 grams of protein 445 milligrams of sodium
Italian Cheese Biscuits
2 cups Bisquick Mix
1 cup milk (we use fat free Lactaid)
1 tbsp italian seasoning
1 cup shredded parmesan
1/2 cup shredded mozzarella
Preheat oven to 450. Mix all ingredients in large bowl. When blended, spoon onto Silpat
lined cookie sheet (if you don't own one, spray with cooking spray.) Bake for 8 minutes. Pull out and immediately apply garlic butter to hot biscuits. Let sit another 5-10 minutes. Serve.12 servings, calories BEFORE garlic butter: 146 calories 6 grams of fat 7 grams of protein 341 milligrams of sodium
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