WEIGHT WATCHERS ZERO POINTS GARDEN VEGETABLE SOUP RECIPE Hands-on time: 20 minutes Time to table: 1 1/4 hour

Makes 9 cups

6 cups broth

Cooking spray 2 carrots, peeled and diced 1 large onion, diced 4 teaspoons garlic, minced 1/2 cabbage, chopped 1/2 pound frozen green beans 2 tablespoons tomato paste 1 teaspoon dried basil 1 teaspoon dried oregano 1 teaspoon kosher salt

1 large zucchini, diced

Bring the broth to a boil in the microwave. (This is a time-saving tip that can be skipped if there's no hurry.)

Spray a Dutch oven with cooking spray and heat on MEDIUM HIGH. Add the carrots, onion and garlic and cook for about 5 minutes. Add all the remaining ingredients EXCEPT the zucchini and bring to a boil. Cover, reduce the heat to MEDIUM and simmer for about 15 minutes or until the beans are tender. Add the zucchini and cook until the zucchini are tender. Serve and enjoy!

ALANNA'S TIPS & KITCHEN NOTES BROTH Canned broth or bouillon granules work fine but for more freshness, consider using Homemade Vegetable Bouillon or Light Vegetable Stock. GARLIC Use garlic from a jar or substitute about four cloves minced garlic. CABBAGE Fresh cabbage is best but you can use a bag of pre-cut slaw, just look for the biggest chunks you can find versus the fine angel-hair slaw. Don't skip the cabbage, somehow it makes the soup.

NUTRITION ESTIMATE Per Cup: 61 Calories; 0 g Tot Fat; 0 g Sat Fat; 13 g Carb; 3 g Fiber; NetCarb10; 701 mg Sodium; 0 mg Cholesterol; 4 g Protein; Weight Watchers Old Points .5 & PointsPlus 1

WHAT? HOW DOES A ZERO-POINT RECIPE HAVE POINTS? This soup is low-cal, low-carb, high-fiber and no-fat. But hmmm. What about the claim that it has no points in the Weight Watchers world? I suppose so, since all the ingredients are "free". But the way I calculate points, a calorie's a calorie and so I count every one of them whether from chocolate cake or fresh vegetables. In my book, Garden Vegetable Soup counts as 1 point but if you want to count it as Zero Points, go ahead. Either way, it's a winning recipe.

kinny Chicken Vegetable Soup A Recipe for Weight Loss and Fitness by SUGAR on JANUARY 12, 2012 20 COMMENTS Print

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Chicken soup cures everything right? Chicken soup for the cold, the flu, even the soul. In winter, we seek comfort recipes and foods and chicken soup is an all time favorite. But it can also be part of a very healthy diet and your weight loss plan. In fact its one of my secrets to staying lean and fit all my life.

Soups and stews and roasts are great ways to cook in bulk and have extra for the following week. I like to make a giant pot of this chicken soup, freeze half for next week and then enjoy it this week for lunches and even as a dinner or side dish. Because its chock full of nothing but whole, healthy foods, its a recipe for not only comfort, but healthy living too! Get the full recipe (and a link to my complete fitness plan) below the video. Enjoy!

Ingredients:

1 1/2 pounds raw boneless skinless chicken thighs cut into cubes 2 tablespoons olive oil 1 large onions, chopped 2 cloves of chopped garlic 1 leek, cleaned and sliced 3 stalks celery chopped 3 large carrots, peeled and cut into coins 1 turnip, peeled and chopped 2 parsnip, peeled and chopped 1 butternut squash, peeled, seeded and chopped, (optional) 2 (32oz) containers chicken broth 3 tablespoons each chopped fresh parsley and dill 1/2 pound of cooked pasta, or two cups of cooked rice Salt, and pepper

Directions: Heat oil in a large soup pot over medium heat. Add onion, garlic and leeks and saut for about 2-3 minutes, making sure to stir so the vegetables dont burn, add the remainder of the vegetables, season with salt and pepper and continue to saut for another 2-3 minutes.

Add the raw chicken to the pot, season once more with salt and pepper and cook for another 2-3 minutes. Add the chicken stock, parsley and dill; allow soup to come to a boil. Once pot is boiling turn down to a low simmer and allow soup to cook for 1-2 hours or until the chicken and vegetables are tender. If there is a lot of oil at the top of the soup just skim it off with a soup ladle and discard. If adding pasta cook about pound of pasta in separate pot of heavily salted water only till pasta is al dente. The pasta will cook and expand more when added to the soup so dont over cook pasta and dont rinse the pasta. You can add the cooked pasta to the soup after it is cooked and off the heat. I also like to serve the soup with a sprinkle of Parmesan cheese. For variety I add different vegetables like tomatoes, escarole, cabbage, even beans. A basic chicken soup is great for the body and the soul. My aunt would add a lemon to the soup when I was sick so if you even get a cold be sure to put the juice of one or two lemons and extra garlic. She told me these act as a natural antibiotic to help fight infection. If you need more liquid, add water and bullion or just extra chicken broth.

The soup will freeze well so be sure to make enough to freeze for the following week. Just thaw frozen soup in fridge and heat in pot or individual bowls in the microwave. This recipe will make at least 12 servings. Eat this for lunches or dinners as a complete meal instead of processed or fattening foods! Ive made my complete fitness plan available on BodySite.com. Good luck and let me know if you have any questions. You can find it at this link http://www.bodysite.com/Publish/coachConnect.php?ccid=29219

The Original Cabbage Soup Diet Photo by chia 1/4 Photos of The Original Cabbage Soup Dietmorephotos Add Your Photo Rate it! | Read 28 Reviews Total Time: Prep Time: Cook Time: 1 hrs 10 mins 10 mins 1 hrs Spyder-man's Note: I got this out of the National Enquirer in 1995-1996 when the soup diet originally came out. I don't remember the rules of the diet oth ... More Print RecipeFull Screen SAVE THIS RECIPE TO: Cookbook Menu Meal Planner Shopping List MANAGE THIS RECIPE: Add a Private Note Submit a Correction Ask a Question SHARE THIS RECIPE: Send via Email Send to Mobile Ingredients: Servings: 20 Units: US | Metric 1 head cabbage, chopped 6 onions, sliced or chopped 2 green bell peppers, chopped 1 bunch celery, chopped 1 bunch shallots or 1 bunch green onion, sliced 2 chicken bouillon cubes 1 (1 1/4 ounce) envelope onion soup 1/2 cup balsamic vinegar (optional) 48 ounces V8 vegetable juice 2 (28 ounce) cans chopped tomatoes 1 lemon, juice of

pepper 6 garlic cloves, crushed Directions: 1 Place all in large stock pot and bring to a boil. 2 Simmer for 1 hour. 3 Refrigerate all leftovers. Read more at: http://www.food.com/recipe/the-original-cabbage-soup-diet105365?oc=linkback

Fat Burning Soup Recipe

Ingredients: 6 medium size onions, 3 tomatoes, 1 small head of cabbage, 2 green bell peppers, 1 beam of celery, fresh herbs, a little salt and pepper to taste. Cut the vegetables into small pieces and put into boiling pot. Fill the boiling pot with water to cover the vegetables, add 1 cube of vegetable bouillon and seasoning and boil on high heat for about 10 minutes. Reduce the heat to medium low and cook until vegetables become soft. Add fresh herbs and serve.

Food You Should Avoid

Vegetable soup diet is pretty strict and while you get the amazing results upon the completion, there are some foods you should absolutely exclude from your ration. Those are:

Alcoholic beverages Bread Soda Sugar Any kind of fat or food containing fat.

Vegetable Soup Diet Plan

DAY 1
Soup and fresh fruits. Eat as much soup and fruits as you like. Avoid bananas and grapes.

DAY 2

Soup and green vegetables (broccoli, spinach, asparagus, green beans, etc.). Avoid corn, green peas and beans. Eat one baked potato with a little bit of olive oil for dinner. DAY 3 Soup, fruits and vegetables.

DAY 4 DAY 5 DAY 6 DAY 7

Soup, fruits and vegetables, including bananas and yogurt. Soup, chicken or beef (preferably steamed, broiled or boiled) and tomatoes. Soup, chicken or beef and vegetables (preferable green leafy). Soup, wild rice with vegetables and fruit juice. Note: If you start loosing weight too fast, stop the diet and gradually go back to your usual eating habits.

Tomato Fat Loss Diet Rules

Eat tomato soup every day for a week. Drink at least 8 cups of fresh water every day. Avoid white bread, sugar, sweets, alcohol and soda. Eat 4-5 small meals a day.

Tomato Soup Diet Recipe

Ingredients:
6 large tomatoes, 1 head of broccoli, 2 green bell peppers, 1 beam of celery, fresh herbs, 1 tablespoon of extra virgin olive oil, a little salt and pepper to taste.

Preparation Method:
Cut the vegetables into small pieces and put into boiling pot. Fill the boiling pot with water to cover the vegetables, add seasoning and olive oil and boil on medium heat for about 20 minutes. Add fresh herbs of your choice and serve. You may also try it chilled.

Tomato Soup Diet Menu

DAY 1
Tomato soup and fresh fruits (except for bananas and grapes).

DAY 2
Tomato soup and steamed vegetables (avoid potatoes and corn).

DAY 3
Tomato soup with fresh fruits and vegetables.

DAY 4
Tomato soup, fresh vegetables and cottage cheese.

DAY 5
Tomato soup and 6 oz of fish.

DAY 6
Tomato soup, fresh vegetables and 6 oz of fish or chicken,

DAY 7
Tomato soup, wild rice and fresh vegetables.

Choose as many vegetables besides tomatoes for you soup as you like. Include at least 1 type of green vegetables, such as broccoli, spinach or asparagus.

Tomato Fat Loss Diet Soup Follow Up

After-diet-period is extremely important for successful weight loss results. The main goal of tomato soup diet follow up is to maintain your weight and not gain extra pounds again. If you attack your system with starchy carbs and fats after such plain and modest menu you will destroy all of the efforts and misbalance your metabolism. Proteins such as lean meat, fish, eggs and cottage cheese, fresh or steamed vegetables, and whole grains should form your post diet menu. Of course it will be hard to exclude everything you were used to all at once. Therefore, you may allow yourself special treats once in a while. Remember that healthy lifestyle will let you enjoy your life for years to come!

Potatoes Diet # 1
3 pounds of large potatoes wash thoroughly, cut in wedges and bake in the oven until golden brown. Divide into 6 portions and eat warm without any seasoning. Drink at least 12 cups of water per day. The duration of this potato cleanse diet is only 3 days. You will be able to loose up to 7 pounds during this period.

Potatoes Diet # 2
3 pounds of potatoes wash thoroughly and bake in the oven. Divide baked potatoes into 46 portions. Eat two portions plain, without any seasonings. Add butter or olive oil and salt to the remaining potatoes. The duration of diet # 2 is one week.

Potatoes Diet # 3
3 pounds of potatoes wash thoroughly and bake in the oven or steam. Divide into 4-6 portions and eat throughout the day. You may add salt, butter, different seasonings such as fresh herbs and garlic. You may also prepare mashed potatoes, using water and a little butter instead of milk. You may stay on this diet for up to 15 days without any damage to your health: the caloric value of this diet is 1250 calories per day. You will also be getting the sufficient amount of protein, vitamin B1, vitamin PP and vitamin C and minerals such as potassium, iron, magnesium, phosphorus, and calcium. Furthermore, potatoes contains the irreplaceable amino acids (for example, lysine), vitamin B2 and pectin.

5 Weight Watchers Vegetable Soup Recipes

By: Brandy Willingham Break Studios Contributing Writer Ready to enjoy a weight watchers diet by finding five weight watcher's vegetable soup recipes? One of the greatest thing about endeavoring into the weight watchers program is the journey. There are quite a few yummy food options that aid in weight loss. The soups are no exception. These five weight watchers vegetable soup recipes will keep the dieter well within their point limit and offer the satisfaction and taste that will fill even the hungriest of appetites. 1. Weight Watchers Zero Points Value Vegetable Soup This weight watchers vegetable soup offers all of the fulfilling values of a meal with the benefit of zero points.

6 cups of vegetable broth 2 garlic cloves 2 Tbsp of parsley 1 onion salt 2 diced carrots black pepper 2 medium carrots 2 cups broccoli florets 1 sweet red pepper diced 1 celery stalk diced 2 diced zucchini 2 cups of shredded green cabbage 2 cups swiss chard 2 cups cauliflower Combine all ingredients into a large pot cover and bring to a boil, reduce heat and simmer for about ten minutes. 2. Weight Watchers garden vegetable soup This delectable soup is a warm and inviting example of five weight watchers vegetable soup recipes. This recipes is zero points. cup diced zucchini tsp of salt tsp dried oregano tsp dried basil 1 tbsp tomato paste cup green beans 1 cup diced cabbage 3 cups of broth(any kind) 2 garlic cloves cup diced onion 2/3 cup sliced carrot

1.

1.

Combine all ingredients in saucepan. Reduce heat simmer for fifteen minutes. 3. Asian Inspired Zero Points Value Soup This mouthwatering soup is a definite variation on the traditional vegetable soup. This weight watchers vegetable soup is zero weight watchers points. 2 cups chopped bok choy 2 cups chopped Chinese cabbage 3 minced garlic cloves cup sliced and julienned ginger root 4 chopped oyster mushrooms 1 8 oz can of water chestnuts cup red pepper tsp red pepper flakes 6 cups vegetable broth 2 cups stringed snow peas 2 tbsp soy sauce

cup chopped cilantro 1. To prepare, combine all ingredients except for the snowpeas,soy sauce, and cilantro into a large pot. 2. Cover and bring to a boil. 3. Reduce heat and simmer add snow peas and seasonings. 4. Cabbage Soup This hearty weight watchers vegetable soup has zero weight watchers points.

1 pack dry onion soup mix 2 bouillon cubes either chicken or beef 1 diced celery stick head of diced cabbage 3 sliced carrots 2 sliced bell peppers 6 large green onions 2 cans diced or whole tomato

Any seasoning to taste. 1. Saute all vegetables except the cabbage and tomatoes. 2. Add the cabbage and twelve cups water. 3. Toss in the bouillon cubes, soup mix, and seasonings. 4. Cook until tender 5. Zero Points Veggie Soup(Food Network Style): When finding five weight watchers vegetable soup recipes this is a winner.

2 tsp extra virgin olive oil 1 cups of onion 1 cup of celery 3 tbsp of garlic 8 cups Napa cabbage 2 cups sliced mushrooms 1 tbsp vinegar 1 tbsp sugar

tsp allspice 1 tsp oregano 1 tsp thyme 3 bay leaves 8 cups vegetable stock 29 oz fire roasted tomato 2 lbs mixed vegetables

salt and pepper 1. Use medium high heat. In a large pot combine olive oil, onion, celery, garlic, and cabbage for ten to fifteen minutes. 2. Add mushrooms and cook for ten minutes. Add the frozen vegetables, tomato, vegetable stock, bay leaves, thyme, oregano, allspice, salt and pepper. 3. Cook for 45 minutes and remove from heat. 4. Add the sugar and the vinegar. These five weight watcher vegetable soup recipes use roughly zero points. They are an appetizing option for those who need to keep a close eye on their points. The flavors will make these soups an instant weekly dish.

Healthy Salad Recipes

By: Joan Russell Break Studios Contributing Writer Learn some healthy salad recipes that taste good and are easy to make for the upcoming warmer months. A salad can be a complete meal for one or more people. Enjoy a healthy salad with plenty of vegetables and add meat or chicken sometimes to make a complete meal. You will need:

A knife to cut with Cutting Board Medium Bowls Measuring cups and spoons hand held grater potato peeler colander to rinse vegetables 1. Sirloin Steak Red Leaf Salad 8 ounces of sirloin steak 1 head of red leaf lettuce washed and cut 2 tomatoes diced 1 red onion peeled and sliced thin 2 pickling cucumbers peeled and cut Salt and pepper to taste 1 teaspoon garlic powder 1 teaspoon dried oregano 1/2 cup olive oil 1/4 cup red wine vinegar 1/2 cup olive oil Broil the steak under the broiler until medium well or well done. Let it sit on cutting board for few minutes. Wash and trim red leaf lettuce cut and put in large bowl. Wash tomatoes and dice into wedges. Remove skin from red onions. Dice into slices use half. Put is bowl. Peel cucumbers with potato peeler discard skin. Cut into thin slices add to bowl. Cut steak into thin strips across the grain add to bowl. Mix well. Mix olive oil and vinegar. Mix well. Chill salad and dressing in refrigerator one hour. Mix chilled dressing into salad. Serve 2. Chicken Spinach Salad 1 pound chicken tenders cooked well 1 package fresh spinach washed and diced 2 eggs hard boiled peeled and sliced 1 cup shredded carrots

1. 2. 3. 4. 5. 6. 7. 8.

1 teaspoon lemon pepper seasoning 1 teaspoon garlic powder 1/2 cup olive oil 1/4 cup lemon juice Cook the chicken tenders in the oven or on top of stove until done. Wash and remove stems from the spinach. Put leaves in bowl. Cook eggs in water in pan on stove. Bring water to boil. Boil about fifteen minutes until done. Remove shells and dice eggs. Put in bowl. Shred 1 cup of carrots with shredder. Add to bowl. Cut chicken tenders in half add to salad bowl. Add spices toss well. Mix olive oil and lemon juice add to salad. Serve immediately. 3. Tuna with Tomatoes and Onions 1 can of water packed tuna drained 2 tomatoes washed and diced 3 pickling cucumbers peeled and diced 1 red onion peeled and diced 1/4 cup olive oil 1/4 cup red wine vinegar 1/4 cup fresh basil diced salt and pepper to taste Drain the tuna from the can put on a large plate or platter. Wash the tomatoes and dice put on one section of the plate. Peel the cucumber with a potato peeler. Slice and cut slices in half. Arrange cucumber on the platter. Peel the onion and dice. Arrange each vegetable on plate around the tuna. Dice the basil and sprinkle over the tuna and vegetables. Mix the olive oil and vinegar. Pour over tuna and vegetables Add salt and pepper to taste. Serve. 4. White Bean Salad 1 can of white beans drained 1 head green leaf lettuce chopped 1 tomato diced 1 can black olives pitted and chopped 1/4 cup green scallions diced 1/4 cup olive oil 1/4 cup lemon juice salt and pepper to taste 1 teaspoon garlic powder Drain can of beans. Put aside in small bowl. Wash and cut green leaf lettuce. Arrange in medium bowl. Dice tomato and add to salad. Drain olives dice add about 1/4 cup add to salad Chop scallions sprinkle in the salad. Finally add beans mix well, Add garlic powder. Mix olive oil and lemon juice. Pour over salad. Toss serve. Tips:
Wash vegetables in colander. Use seperate cutting boards for fruits and vegetables.

1. 2. 3. 4. 5. 6. 7. 8.

1. 2. 3. 4. 5. 6. 7. 8.

1. 2. 3. 4. 5. 6.

Wash cutting boards in warm soapy water and rinse. Cut vegetables on level surface.

Omelet Broccoli-Cheddar Omelet

Makes: 2 servings

5 Core Ingredients

1 1/4 cups egg whites 3 cups broccoli florets, coarsely chopped (NOTE: You can use any green vegetable in your refrigerator in place of the broccoli) 1/4 cup shredded nonfat cheddar cheese 4 slices whole-grain bread, toasted 1 teaspoon Mrs. Dash seasoning mix

Plus
Salt and cracked black pepper to taste Cooking oil spray

Directions
1. 2. 3. 4. 5. Whisk together the egg whites, Mrs. Dash, salt, and pepper. Coat a nonstick skillet with cooking spray and heat the skillet. Add the broccoli florets and cook and stir until they are bright green. Add the egg whites and cook while gently pushing them to the center with a rubber spatula. When the egg mixture begins to set on the bottom, turn it over. Sprinkle with cheese and cover the pan. Cook for 30 seconds or until the cheese begins to melt. To serve: Slide the omelet onto a plate and fold in half. Cut in half and serve with toast.

Nutrition facts per serving: 298 calories, 31g protein, 47g carbohydrate, 3g fat (0.1g saturated), 10g fiber.