Greek Lemon Chicken Orzo Soup with Cheezy Crab Sammies!

I mentioned yesterday that the inspiration of today’s soup was from here – the only difference was that I added baby spinach to it to use up the rest of my 1 pound that I bought last week – wow that went a long way!

I think its absolutely delicious if I do say so myself!  But the best part is that this whole recipe made 10 cups, and each one cup serving comes in at 104 calories, 4.2 fat, 5.8 carbs, .4 fiber and 10.2 protein!  Nice!

I found my crab-meat recipe from epicurious.com, with a few exceptions:

• 1/4 cup finely chopped red bell pepper
• 1/4 cup finely chopped green bell pepper
• 1/4 cup finely chopped onion (left that out!)
• 2 tablespoons butter (I reduced to 1)
• 1 garlic clove, minced
• 2 tablespoons fresh lemon juice (I forgot!)
• 1/2 pound lump crab meat (I used immitation crab)
• 1 teaspoon Worcestershire sauce
• 1 tablespoon mayo
• 1 hard-boiled egg, chopped
• 1 heaping tablespoon dijon mustard
• 1/2 diced jalapeno (not in original recipe)
• dash of Tabasco ( I added!)

This is four servings: each serving comes in at 139 caloires, 8 fat, 4.3 carbs, .75 fiber and 9 protein – nice!

All I did was saute the peppers and garlic until they softened and let them cool.  Then I just mixed everything else in and mixed well – so simple!

veggies chopped

you can see by the price why I used fake crab!

I chopped it up in fine pieces

after its all mixed together

I spread my crab mixture on my low carb bread and added 1/2 ounce smoked gouda, and 1/2 ounce of mozzarella and just popped it in the toaster oven for 5 minutes - yum!

Altogether, lunch comes in at 411 calories, 20 grams of fat, 33 grams protein, 19 grams carbs and 7.2 grams of fiber!

My friend and I also walked for 45 minutes at lunch – so perfect outside!

Okay, lunch break is over in 1 minute and I need to clean up my dishes – come back tonight for BBQ Turkey Breast with Grilled Twice Baked Potatoes!