Mexican Soup

makes 12 cups / zero points

6 cups vegetable broth (I used 6 cups water and Better Than Bouillon)
14 ounces canned diced tomato, Mexican-style preferred
2 cups fresh green beans (start with 8 ounces, then trim and snap into bite-size pieces)
3 cloves garlic, minced
2 small zucchini (about 8 ounces before trimming)
1 cup tomatillo, cubed (start with about 4 ounces or 2 medium tomatillos)
1 medium jalapeño, membranes and seeds removed, minced
1 medium red onion, chopped
1 green pepper, chopped
1/2 teaspoon cumin
1 teaspoon fresh oregano
1 teaspoon salt to taste
2 tablespoons lime juice (from 2 limes)
1/2 cup fresh cilantro, chopped

OPTIONAL BUT TIME-SAVING TIP Bring the vegetable broth (or water for bouillon) to a boil in an electric tea kettle or in the microwave while prepping the vegetables.

Heat a large pot or Dutch oven on MEDIUM HIGH. Add the vegetables and spices (canned tomatoes through as oregano) as they're prepped. Add the broth when it's ready. Cover and bring to a boil. (Because I used boiling water, the soup was just starting to boil when I added the last ingredients.) Once at a boil, partly uncover the soup, reduce the heat to maintain a slow simmer and simmer for about 10 minutes. Stir in salt, lime juice and cilantro. Serve immediately.

NUTRITION ESTIMATE
Per Serving: 43 Cal (6% from Fat, 24% from Protein, 70% from Carb); 3 g Protein; 0 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 8 g Carb; 2 g Fiber; NetCarb6; 3 g Sugar; 20 mg Calcium; 1 mg Iron; 553 mg Sodium; 0 mg Cholesterol; Weight Watchers 0 points

Yummy Fruit Cobbler

Hey girls,

I got a new recipe for fruit cobbler at WW today that looks easy and yummy. We all need a treat now and then. This one is big enough to share with the whole fam.

Fruit Cobbler
3 C Fresh or Frozen Fruit (3pts)
1 Jiffy yellowcake mix (20pts)
1 C Fresca or diet Sprite (0pts)

Place fruit in a 8" square pan sprayed with baking spray. Sprinkle cake mix over fruit evenly. Pour soda over dry mix. Cover with foil and bake @350 for 20 minutes. Remove foil and bake another 20-25 minutes until golden brown. Serves 6. 4 pts each serving.

Enjoy

Love, mom

English Muffin Pizzas

1. Cut an English Muffin in half. Spray each side with nonstick cooking spray, sprinkle with Italian Seasoning, then broil on high for 2 minutes.

2. Top each muffin with 1/4 cup of my favorite spaghetti sauce warmed in microwave, Prego traditional, a bit more Italian Seasoning, a slice of tomato, and a slice of skim-milk mozzarella cheese.

3. Return to oven and broil until the cheese boils. Remove and Enjoy!

Chocolate Pudding

Aimee here:
My new favorite sweet treat was found by mistake! Thankfully Lonnie accidently brought home the cook and serve fat free/sugar free chocolate pudding instead of the instant type I've always bought in the past! The cook part involves mixing 2 cups of skim milk with the chocolate pudding powder and then microwaving for 6 minutes or until a boil is reached. They do suggest you stir it briefly every 2 minutes as it cooks. When its been combined and cooked we toss it in the fridge for about a half hour and then serve it warm topped with fat free / sugar free cool whip! Can you say DIVINE!

1/4 of package with a scoop of cool whip: 1 Points

Garden Vegetable Soup

• 2/3 cup sliced carrot
• 1/2 cup diced onion
  
• 2 garlic cloves, minced
  
• 3 cups fat free chicken broth
  
• 1/2 cups diced green cabbage
  
• 1/2 cup green beans
  
• 1 tablespoon tomato paste
  
• 1/2 teaspoon dried basil
  
• 1/4 teaspoon dried oregano
  
• 1/4 teaspoon salt
  
• 1/2 cup diced zucchini

1. In large saucepan sprayed with nonstick cooking spray, saute the carrot, onion, and garlic over low heat until softened, about 5 minutes.

2. Add broth, cabbage, beans, tomato paste, basil, oregano, and salt; bring to a boil. Lower heat and simmer, covered about 15 minutes or until beans are tender.

3. Stir in zucchini and heat 3-4 minutes. Serve hot.

Per serving: 42 calories, 0 g fat, 2 g fiber.

Point value per serving: 0