No Cream Creamy Broccoli Soup

1 cup chopped carrots (about 2 medium)
1 cup chopped celery (about 2 stalks)
1 cup chopped onions (about 1 medium)
3 Tbsp. oil (I used 1 Tbs. oil and 2 Tbs. water)
2 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth (I use 3 ½ cups of “Chicken Better than Bouillon” from Costco (low sodium paste that you add water to)
1/2 tsp. pepper (I did a little less)
4-1/2 cups broccoli florets (about 2 small bunches)
1/2 cup instant brown rice, uncooked
1 cup soy milk (or whatever kind of milk you use)
COOK and stir carrots, celery and onions in hot oil in large saucepan on medium-high heat 5 min. Add broth and pepper; stir. Bring to boil.
STIR in broccoli and rice. Reduce heat to medium-low; simmer 10 to 15 min. or until vegetables are tender, stirring frequently.
Blend in a blender. I take out some and pureed it and then add it back to the soup that hasn’t been pureed. We like the soup to be a little chunky. Add milk; cook until heated through, stirring occasionally.
Sometimes I don’t add the milk so it is less calories. We like it just as well, it just isn’t creamy.

Deb usually doubles the recipe. It does not make very much. :)

(Submitted by Debbie Bozung)

WEEK THREE

Three weeks down, five to go!

The points for the week are in parenthesis and then the total for the competition. Have a GREAT week!

Debbie Bozung (60)= 180

Denise Gorrell (55)= 171

Janelle Stevens (60)=180

Julie Lowry (59)=178

Sherrol Danielson (60)=180

Cindy Hills (60)=179

Suzanne Wilson ---

Jennifer Wilson (59)=179

Pam Collier (60)=180

Kevin Collier (60)=179

Mandi Bagley (57)=167

Joan Stringham (28)=128

Beth Wilson (58)=176

Natalie Card (60)=180

Scott Card (60)=180

Dannon Barnes (54)= 170

Shauna Hunt (60)= 174

Kristine Broadbent (58)=150

WEEK TWO

Another GREAT week! The points reported for WEEK TWO are in parentheses with the total points after the equals sign. Please remember to let me know if you have used any bonus points during the week. THANKS!

Debbie Bozung (60)= 120

Denise Gorrell (58)= 116

Janelle Stevens (60)=120

Julie Lowry (59)=119

Sherrol Danielson (60)=120

Cindy Hills (60)=119

Suzanne Wilson ???

Jennifer Wilson (60)=120

Pam Collier (60)=120

Kevin Collier (60)=119

Mandi Bagley (58)=110

Joan Stringham (43)=100

Beth Wilson (58)=118

Natalie Card (60)=120

Scott Card (60)=120

Dannon Barnes (57)= 116

Shauna Hunt (59)= 114

Kristine Broadbent (60)=92

Steel Cut Oats

Boil 4 cups of water. Add one cup of steel cut oats while stirring. Watch carefully because it boils up and could spill over your pan. A deep pan works best. Turn down heat, cook until water is absorbed, about 20-30 minutes. Makes about 3 cups. Most recipes say to add salt, but I don't. It is great heated up for the next morning.

I eat this with just nutmeg and cinnamon or a mashed banana, blueberries, mango, etc. Be creative!! I buy the steel cut oats at Winco in their bulk section. It is a lot less expensive there than other places.

(Submitted by Debbie Bozung)

Avocado Bean Dip

1 15 oz can of white (or black beans), drained
1 avocado-mashed
1/2 cup salsa
1/4 cup finely chopped green onions
2 Tb chopped diced green chilis (optional)
2 Tb chopped cilantro
1 Tb lemon juice
1/4 tsp salt or less (optional)

Combine all ingredients and serve with baked tortilla chips or corn tortillas.

Note: When I make this I cut up corn and whole wheat tortillas in triangles with my pizza cutter and bake them on a cookie sheet at around 375 degrees until crisp instead of buying chips. Lynn Wilson's corn tortillas (Walmart) have no fat in them.

The thing about this dip is that it is hard to stop eating it once you begin!!

(Submitted by Debbie Bozung)

Mexican Bean and Rice Soup

2 cans non-fat refried beans
3 cups vegetable broth (I use a can chicken broth and add water to make 3 cups)
1 1/2 cups frozen corn
1 1/2 cooked brown rice
1 1/2 cup mild salsa
1 can of diced green chili
1 can pinto beans, drained

Place beans and broth in pan and stir well to mix. brin to a boil, reduce heat, add remaining ingredients, cover and cook for about 10 minutes, stirring occasionally.

Hints: Add more broth for a thinner soup, if desired. Omit the rice and stir in some fat free tortilla chips, or just omit the rice for a delicious bean and corn soup.

(Submitted by Debbie Bozung)

Herbed Tomato Soup

2 T. olive oil
1 cup chopped onion
4 cups chopped fresh tomatoes or 2 cans 14 1/2 oz diced tomatoes
3 cups chicken broth (I use "Better Than Bouillon" you get at Costco or canned chicken broth)
2 8oz cans of tomato sauce
2 T snipped fresh basil or 1 t. dried basil
2 t. snipped fresh thyme or 1/2 t. dried thyme
pepper to taste

In a large saucepan cook onion in oil till tender but not brown. Add tomatoes, broth, tomato sauce, basil. thyme, and pepper. Bring to boil, reduce heat. Cover and simmer for 30 minutes. Cool slightly and blend with hand blender.

(Submitted by Debbie Bozung)

Results for Week #1

Here are the numbers that were turned in for week #1:

Debbie Bozung= 60

Denise Gorrell = 58

Janelle Stevens = 60

Julie Lowry = 60

Sherrol Danielson = 60

Cindy Hills = 59

Suzanne Wilson = ?? (on a road trip)

Jennifer Wilson = 60

Pam Collier = 60

Kevin Collier = 59

Mandi Bagley = 52

Joan Stringham = 57

Beth Wilson = 60

Natalie Card = 60

Scott Card = 60

Dannon Barnes = 59

Shauna Hunt = 55 (on a road trip)

Kristine Broadbent = 32 (in Hawaii all week)

Thanks for a GREAT week! Even with Spring Break and many of you on vacation, we turned in some great numbers. Keep up the good work!

Minestrone Soup

**Picture taken from Allrecipes.com

My kids and I had a sleepover at my parents house over Spring Break. For dinner my mom made the BEST Minestrone Soup. My daughters each had 3+ bowls of it! :) I loved it because it had SO much flavor and I was eating something good for me.
ENJOY!

3 slices of lean bacon, chopped
1 clove garlic, minced
1 medium onion. minced
1/4 cup minced parsley
2 stalks of celery, diced
2 carrots, diced
1 large potato, diced
1/2 cabbage, finely sliced
1 28-ounce can of tomatoes, slightly blended
1 teaspoon basil
1 teaspoon salt
1 15 ounce can of kidney beans or two cups of white or pinto beans
2 quarts of soup stock or 2 quarts of water plus 2 tablespoons of beef or chicken bouillon granules
1/2 cup dry whole wheat spaghetti, broken into 1-inch pieces

In a large kettle, fry bacon thoroughly but not until crisp. Do not drain grease. Add garlic, onion, parsley, celery, carrots, potato and cabbage. Saute for 20 to 25 minutes, stirring often, until vegetables are tender but still crunchy. (this step is vital for full flavor.) Add tomatoes, basil, salt, beans and stock. Simmer about 45 minutes. Add spaghetti, and cook until tender, 10 to 12 minutes.

Yield: 1 gallon
Calories 110 per serving

Paid Participants

Here is the latest on those that have paid their $20 for the
prize pot. :) Remember to send me your numbers Sunday night so we can have them posted on Monday morning. Thanks!

Debbie Bozung
Denise Gorrell
Janelle Stevens
Julie Lowry
Sherrol Danielson
Cindy Hills
Suzanne Wilson
Jennifer Wilson
Pam Collier
Kevin Collier
Mandi Bagley
Joanne Stringham
Beth Wilson
Natalie Card
Scott Card
Dannon Barnes
Shauna Hunt

Change & Clarification

Here are a few items of business to take care of before we start in the morning. :)

1. CLARIFICATION ON FREE DAY
Questions and Concern was expressed about the "FREE DAY." Many of us would prefer not to exercise on Sunday but would like to have the opportunity to take a day off from the other rules on a day other than Sunday. We have decided to alter the rule. :)

YOU MAY TAKE A "FREE DAY" FROM RECORDING YOUR FOOD/WATER POINTS THAT IS DIFFERENT FROM YOUR EXERCISE FREE DAY. For example, I would like to celebrate my anniversary on a Friday. I will not worry about recording my points regarding food and water but I will still exercise my 45+ minutes. Then on Sunday, I will record my food/water points and not exercise. (I hope that makes sense!)

2. I have had many questions regarding the rules. Some of the rules are pretty general (ie, Healthy & Correctly Portioned Meals or No Unhealthy Snacks). This will be up to you. I am not going to tell you what to eat and what not to eat. Some of us have different goals so we may be more strict than others. Just be aware and know that you are on your honor when you interpret these rules. :)

THANKS for participating with me. I look forward to the positive outcomes of this friendly challenge.

GOOD LUCK FRIENDS!!!!