11. CHICKEN WITH CHEESY BROCCOLI SOUP
1 cup chopped broccoli
1 cup chopped parsnips
3/4 cup nonfat chicken stock
1/4 cup low-fat shredded cheddar cheese
1 Tbsp sliced almonds
4 oz chicken breast
1 tsp lemon juice
Salt and pepper, to taste
Steam broccoli and parsnips, then puree with stock and cheddar; sprinkle with nuts. Bake chicken, top with lemon juice, and season.
Total: 360 calories
Clear soups can help fill you up, but pureed ones taste richer, which can be more satiating.