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.
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.
- 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.
One of our Facebook fans submitted a “Healthy Recipe” for Veggie Lasagna we wanted to share:
- 1 eggplant
- Lasagna pasta
- 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.