Chicken Tortilla Soup

Things You Need:

  • 1 Cup onion, chopped
  • 2 Cloves garlic, chopped
  • 3 green onions, chopped
  • 2(12oz) cans diced tomatoes
  • 4 cups low fat chicken broth
  • 1/3 cups salsa
  • ½ red pepper, chopped
  • ½ green pepper, chopped
  • 3-4 celery stalks, chopped
  • 1/3 cup fresh cilantro
  • ½ tsp cumin
  • ½tsp chili powder
  • fat free sour cream
  • flour(to thicken)


Simmer onions, garlic, & green onions in pan until tender. Combine all ingredients in pot & simmer until all veggies are tender.

Makes 9 servings

Weight Watcher Points: 0 per serving

Special notes: If you add chicken, divide the points by 9 servings.

Cowboy Caviar

Another one of our wonderful Facebook fans shared this delicious “healthy recipe” that will make a perfect hors d’oeuvres (served with tortilla chips), topping on salad, tacos, etc.

Things Needed:

  • 2 table spoons red wine vinegar
  • 1 ½ to 2 teaspoons of hot red pepper sauce
  • 1 ½ teaspoons extra virgin olive oil
  • 1 clove garlic, minced
  • 1/8 teaspoon of ground pepper
  • 1 firm avocado cubed
  • 1 (15 oz) can black eyed peas or black beans rinsed/drained
  • 1 can corn (rinsed/drained)
  • 2/3 cup thinly sliced green onion
  • 2/3 cup chopped cilantro
  • ½ lb roma tomatoes, chopped.

In large bowl, combine vinegar, hot sauce, oil, garlic & pepper.  Stir to mix well.  Add avocado.  Rinse and drain peas/beans & corn.  Stir into mixture along with green onion, cilantro & tomatoes.  Mix well.   Salt & pepper to taste.

Veggie Lasagna

One of our Facebook fans submitted a “Healthy Recipe” for Veggie Lasagna we wanted to share:

Things needed:

  • 1 eggplant
  • Lasagna pasta
  • Eggs
  • Cornflour
  • Squash
  • Zucchini
  • Carrots
  • Parsley
  • Small onion
  • Mozzarella cheese
  • Ricotta cheese
  • Tomato sauce
  • Tomato paste

Blend onion, carrots & ¼ stalk parsley

Cut egg plant into thin slices and fry in pan with corn flour and oil (dipped in egg)

Grade Zucchini & squash

Mix tomato sauce & tomato paste.

Grease dish, lay pasta in greased pan.

Put zucchini and squash as a layer, then another layer of pasta.

Then lay fried eggplant on top, then carrot and onions.  Add ricotta cheese. Tomato sauce. Sprinkle mozzarella cheese.

Bake at 375 until cheese melted.