Take that Baby Fat

So listen to this- my brother's wedding may be moved back to Mexico. Which is fine except for one thing, the beach. And all women can collectively shiver in horror because, yes, I will have to don a swimsuit seven months after giving birth (not at the ceremony of course). So to help motivate the weight loss I have to email two of my friends every Wednesday with a weight loss number. Tomorrow morning is the day of reckoning. I have been super diligent the past week so I am hoping for solid results. But due to my crazy calorie counting I have come up with some lower calorie recipes for some of my favorite dishes. Now I know you can get lower calories if you eat stuff that tastes like bark but I am not willing to that and I don't want to have to cook two separate meals, one for me and one for Neil and Grace. So here are some things I have come up with.
First off I made a few changes to the Lion House's Tomato Bisque Recipe. I can have one cup of soup for 175 calories. And since I am basically eating three meals throughout the day of 200 calories or less this makes a great snack. Then I have 500-600 calories for dinner.

Revised Tomato Soup
12 Roma Tomatoes
4 cans reduced fat tomato soup
4 cups turkey stock (you can use chicken stock I just had some frozen stock I wanted to use up)
2 T dried basil
1/2 sugar (more or less depending on how sweet your tomatoes are)
2 cups skim milk
Salt and Pepper
Roast tomatoes in an oven at 350 degrees until the tops begin to blacken. In a large pot combine tomato soup and your stock. Place the roasted tomatoes and basil in your blender and puree until smooth. (I like it a little chunkier so I don't blend as long.) Add puree to pot and let simmer. Add sugar until your mixture is slightly sweet, then add milk. Season with salt and pepper.
NOTE: The soup should not taste like marinara sauce, but should have a slightly sweet creamy flavor. And this makes a TON so I usually freeze 1/2 in a large Ziploc bag, it reheats nicely.

Also I made some lasagna roll ups that are 224 calories each.
9 lasagna noodles
8 carrots peeled and chopped
2 cloves of garlic minced
1/2 onion chopped
2/3 cup chopped, cooked broccoli
2 T olive oil
3 cups of low-fat cottage cheese
1 egg
1/4 cup Parmesan cheese
(spaghetti sauce, add these cals. to your total)
Preheat your oven to 350 degrees. Cook your noodles according to the direction on the package and lay them flat to dry. Heat your olive oil in a sauce pan and add your carrots, onion, and garlic. Saute until the carrots are tender and onions are clear. Add your broccoli and mix everything together. In a bowl combine your cottage cheese, p. cheese, and your egg. Now mix your cheese mixture into your veggie mixture. Place a generous 1/2 cup of your veggie cheese mixture on each noodle and roll it up. It helps to leave a few empty inches of noodles at the end. Place the noodles seam side down in your pan and cover with your desired amount of sauce. (you have to add the calories in your sauce to the total calorie count.) And I add shredded mozzarella cheese to the rest of the families roll ups. Cook in the oven for about 45 minutes and enjoy! These also freeze well.