• 3 tablespoons olive oil
• 1 cup minced zucchini
• 1/2 cup frozen cut italian green beans
• 1/4 cup minced celery (about 1/2 stalk)
• 4 teaspoons minced garlic (about 4 cloves)
• 4 cups vegetable broth (Swanson is good *note: Do not use chicken broth!*)
• 2 (15 ounce) cans red kidney beans, drained
• 2 (15 ounce) cans great northern beans, drained
• 1 (14 ounce) can diced tomatoes
• 1/2 cup carrot, julienned or shredded
• 2 tablespoons minced fresh parsley
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 3 cups hot water
• 4 cups fresh baby spinach

1. 1Heat three tablespoons of olive oil over medium heat in a large soup pot.
2. 2Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
3. 3Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.
4. 4Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
5. 5Add spinach leaves and cook for an additional 20 minutes or until desired consistency.
6. 6Makes about eight 1 1/2 cup servings.

Last edited on 8 November 2008 12:44 am by sweetieday

Last edited on 7 January 2009 03:08 am by Omayra

1. In a medium saucepan, bring water and sugar to a simmer over medium high heat until sugar is dissolved.
2. In a food processor, puree pineapple with its juice until smooth. Transfer to a metal bowl, and stir in lemon juice, orange juice, and orange zest. Freeze until slightly firm, but not frozen.
3. Process mixture again in the food processor or beat with an electric mixer until smooth. Transfer to a freezer container and freeze until firm, about 2 hours.

1. In a large pot, mix the tomato sauce, water, vegetable bouillon, bay leaf, onion, garlic, Italian seasoning, parsley, sugar, salt, pepper, and hot red pepper sauce. Bring to a boil, reduce heat to low, and simmer at least 30 minutes.
2. Stir in the celery, zucchini, and . Cover, and continue to simmer 30 minutes.

Last edited on 20 January 2009 02:20 pm by hzleyez86

Vegetable Soup

Pam

1 cup each, chopped celery & chopped onions

1 clove garlic

4 cups sodium reduced and fat free beef broth

1 (19 oz.) can diced tomatoes, not drained

1 1/2 cups V-8

3 cups frozen vegetables

2 cups chopped cabbage

1 tsp. Worcestershire sauce

1 tsp. dried marjoram

1 bay leaf]

¾ tsp salt

½ tsp each, ground thyme and black pepper

1 (19 oz.) can kidney or pinto beans

Sauté onion and celery till tender, approx. 5 minutes.

Add remaining ingredients, stir well. Bring to a boil, reduce heat to med-low.

Cover and simmer approx 25 mins. Add beans and continue till beans are heated, remove bay leaf. It could be done in the crockpot as well.

Serves 8]

• 2 tablespoons carrot
• 1 cup diced celery
• 1 cup chopped onion
• 2 cups diced ham
• 1/2 teaspoon minced garlic
• 3 cups chicken broth (water can be substituted)
• 3 (15 1/2 ounce) cans pinto beans, not drained
• 3-4 tablespoons tomato sauce
• pepper

1. Heat vegetable oil in a soup pot.
2. Add carrots, celery and onion.
3. Sauté for about 4 minutes, just until onion is beginning to soften.
4. Add ham, sauté 2 minutes.
5. Add garlic, sauté one more minute.
6. Add 3 cups stock, bring to a low boil for about 10 minutes, stirring once or twice.
7. Meanwhile, in a food processor, combine all but 2 cans of beans, including juice, and the tomato sauce.
8. Process until smooth.
9. Add mixture from processor into ham mixture.
10. Add remaining  can of beans, stir to blend, bring to a boil, lower heat, cover and simmer for 30 minutes.
11. Serve hot!

• 5 carrots,  coarsely chopped (or baby)
• 3 onions, coarsely chopped
• 2 green bell peppers, medium diced
• 10 stalks celery, chopped
• 4 cloves garlic, minced
• 2 (16 ounce) cans whole peeled tomatoes, with liquid, squished or diced
• 1 (1 ounce) packet dry onion soup mix
• 1 (15 ounce) can beans, drained (garbanzo, black, pinto, etc.)
• 2 quarts tomato juice (diluted V8 OK )
• 16 ounces (2 cups) beef broth (can be some veggie broth)
• COMBINE ALL IN LARGE STOCK POT.  SIMMER UNTIL VEGGIES ARE AL DENTE
• REMOVE SOME VEGGIES TO BLENDER, PUREE, AND ADD BACK (SOMEWHAT THICKENS SOUP)
• OPTIONAL
• 1 med head cabbage, chopped
• zucchini or summer squash
• ADD AND SIMMER ANOTHER 10ish MINUTES
• MAY BE STORED IN FRIG FOR SEVERAL DAYS OR FROZEN
• ADD IN POSSIBILITIES TO CHANGE THINGS UP A BIT
• (IF ALLOWED IN YOUR MEAL):  Worchester sauce, cottage cheese, low fat turkey sausage, shrimp, red pepper, hot sauce.  

Believe

Last edited on 1 February 2009 03:58 pm by believe2day

Last edited on 17 February 2009 03:54 am by SlimNeel

• 12 whole fresh mushrooms
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground cayenne pepper

1. Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
2. Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
3. When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
4. Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

• 1 cup grated Parmigiano
• 4 cups salad greens, such as mesclun, arugula, red leaf, romaine or baby spinach
• 1 cup mixed fresh herb leaves, such as parsley, basil, oregano, chives or cilantro
• 1 cup grape tomatoes, cut in 1/2
• 1/4 cup thinly sliced red onions
• 1/2 cup cucumber, peeled and thinly sliced
• 1/4 cup high quality extra-virgin olive oil
• 1/4 cup red wine vinegar
• Salt
• 1/4 cup toasted chopped walnuts, sunflower seeds or chopped hazelnuts

Last edited on 10 March 2009 05:12 am by Omayra

• 1 cup shredded Parmesan
• 2 tablespoons shredded basil leaves
• 1/2 tablespoon grated lemon zest

Last edited on 15 March 2009 03:27 am by Omayra

Anyone tried this? I think I found my lunch for Fruit Day.

• 1 1/2 cups strawberries, hulled and sliced
• 1 Tbsp. balsamic vinegar
• 1 tsp. Splenda
• 1/2 tsp. freshly ground black pepper

Last edited on 11 April 2009 07:22 pm by Annie

3 cups (720g) strained yogurt (see below) or Greek-style yogurt
3/4 cup (150g) sugar
1 teaspoon vanilla extract (optional) * I would definitely add this!

Last edited on 25 April 2009 01:05 am by Omayra

Last edited on 28 April 2009 02:31 am by Omayra

Last edited on 2 May 2009 06:28 am by Omayra

• 1 (6 ounce) can solid white tuna packed in water
• 1 fresh jalapeno chile, seeded and minced (more or less to taste)
• 1 small red onion, peeled and finely chopped
• 1 ripe tomato, diced
• 1 tablespoon chopped fresh cilantro
• salt
• fleshly ground black pepper
• 1/4 cup fresh lime juice (1-2 limes)
• 2-3 tablespoons extra virgin olive oil
• lettuce
• fresh cilantro stem, for garnish

1. 
   Drain the tuna invert it onto a small platter.
   
2. 
   Sprinkle the chile and onion over the tuna and allow it to stand for a few minutes. Then add the tomato, chopped cilantro, and salt and pepper to taste, and gently mix together.
   
3. 
   Sprinkle the lime juice over all, and drizzle with the oil. Serve over lettuce if you like.
   
4. 
   Garnish with sprigs of cilantro and serve. Enjoy!