Submitted by MMBRADY

Submitted by MMBRADY

Submitted by MMBRADY

Submitted by MMBRADY

4 ww point

Submitted by LAUREY1

Submitted by MMBRADY

Submitted by MMBRADY

Submitted by MMBRADY

Add your favorite fresh herbs to this simple dressing.

Submitted by ISABELLAMIRAC

SOUP LOVERS may want to try this one. It is my base soup made up of only 'zero calorie' foods (the ones they say take more calories to digest than they have in them). This is a low calorie, low fat, vitamin packed base. In the winter, I make this on the weekend for the coming week. I put NO seasoning of any kind into the base. Sounds blan, but that's the point ... during the week I can turn it into a different soup each day (to complement any main course). This makes great use of that little bit of leftover meat or beans, pasta etc. you would ususally toss. It will make about 6 (2 cup) servings. It is also good when you have fresh veggies that need to be stored. Using this base your soups will also come together quickly. I simply put some in a pot and add whatever extras I want that night. I let them simmer a little together while preparing the rest of the meal. Some additions I like are: basil, garlic and a can of crushed tomato; or cooked pasta with a dab of pesto and parmesean to go Italian: Cumin chicken and cilantro can be used to give it a Mexican twist; or you could add potatoes, leftover cooked beef and thyme to keep it good old American style; Pork, white beans and sage; parsley with chicken and cream; shrimp with a little hot chilli paste or sauce and chives; some chopped green onions with a splash of Somen soup base and Udon noodles; cooked beans, rice, lentils, barley, or other cooked whole grain can complete this base; or you could just some salt and pepper to keep it only the zero calorie veggies. Remember to add the calories of your final additions. And let go of your imagination with the spices! There ... I'm pretty sure that is at least seven soups. Since I have a garden, this has become a staple in my kitchen. It's also a good way to experiment with new herb combinations.

Submitted by LADY-SHERRY

Broccoli is my favorite vegetable, but not everyone agrees with me. To convert people, I like to serve this simple recipe. Garlic sauteed in olive oil offers a sweet richness, and the lemon juice offers a nice tang.
If you are using fresh broccoli, peel the stalks and dice them before adding to the cooking water.

Submitted by SP_STEPF

Submitted by GRACEFULAGER

This quick and healthy snack takes minutes to prepare! And as a bonus, it's an easy way to get the kids to eat their vegetables.

Submitted by MATCM81

Submitted by LARAINE