INGREDIENTS

2 tbsp olive oil
1 small onion, chopped
1 cup shredded carrots
5 cups water
1 (6.2 oz) box fast-cooking long grain and wild rice mix,
seasoning packet reserved

1 (10 oz) box frozen chopped broccoli
2 cups chopped cooked rotisserie chicken
1 (8 oz) loaf Velveeta, cubed
1 (10.5 oz) can condensed cream of chicken soup, undiluted
Canned Sliced Mushrooms, optional

DIRECTIONS

1. Heat oil in a soup pot over medium heat. Add onion
and carrots. Saute 5 minutes.

2. Add water, seasoning packet from the rice, plus the broccoli,
chicken and mushrooms if desired. Bring to a boil then stir in rice.
Reduce heat, cover and cook 5 minutes.

3. Add cheese and soup; cook stirring constantly, 5 minutes or until cheese melts.
Serve immediately.

Yield: 6 Servings

INGREDIENTS

Non stick cooking spray
3 cups non fat beef broth
2 garlic cloves minced
1 tbsp tomato paste
2 cups chopped cabbage
1/2 yellow onion, chopped
1/2 cup carrots, chopped
1/2 cup green beans
1/2 cup zucchini, chopped
1/2 tsp dried basil leaves
1/2 tsp dried oregano leaves
salt and pepper to taste

Directions

1. Spray soup kettle with cooking spray. Place onions, carrots and garlic
in kettle and saute for 5 minutes.

2. Add broth, tomato paste, cabbage, green beans, basil, oregano and
salt & pepper to taste.

3. Simmer for a about 5 to 10 minutes until all vegetables are tender then
add the zucchini and simmer for another 15 to 20 minutes.

Yield: 6 to 8 (1 cup) Servings (Old Method) Weight Watchers Points=0
Weight Watchers PointsPlus+=1

Nutritional Information

Calories 21.4
Calories from Fat 0
60%
Total Fat 0.1 g
0%
Saturated Fat 0.0 g
0%
Monounsaturated Fat 0.0 g
0%
Polyunsaturated Fat 0.0 g
0%
Trans Fat 0.0 g
0%
Cholesterol 0.0 mg
0%
Sodium 33.7 mg
1%
Potassium 178.1 mg
5%
Magnesium 11.0 mg
0%
Total Carbohydrate 4.9 g
1%
Dietary Fiber 1.5 g
6%
Sugars 2.2 g
9%
Protein 0.9 g
1%

Ingredients

1 leftover turkey carcass, break if needed to fit kettle.

10 cups cold water
3 carrots, peeled and cut into 1 inch pieces
2 celery ribs, cut into 1 inch pieces
1 large onion, peeled and cut into 1 inch pieces
1 or 2 chicken bouillon cubes
2 tsp salt
1 teaspoon black pepper
Leftover turkey
Noodles (optional)

1. In a soup kettle, combine all ingredients; bring to a boil over high heat.

2. Reduce heat to low, cover and simmer for
2 to 3 hours.

Serves: 6

INGREDIENTS

2 quarts beef or chicken broth
1 tsp dried Italian seasoning
14 to 16 frozen prepared meatballs
14 to 16 baby carrots, halved lengthwise
1 1/2 cups fresh, sliced mushrooms
1/2 of a (10 oz) package frozen, chopped spinach
1 box (9 oz) frozen or refrigerated prepared
three cheese tortellini

Grated Parmesan cheese, optional

DIRECTIONS

1. In large saucepan, bring broth and seasoning to a boil over high heat.
Add meatballs to broth; reduce heat to low; cover and simmer for 5 minutes.

2. Meanwhile microwave spinach package for several seconds
and then cut in half, reserving remaining spinach for another use.

3. Add carrots, mushrooms and spinach; cover and simmer on
low for an additional 10 minutes.

4. Add tortellini and cook on low heat, uncovered for 6 minutes.
Spoon into bowls and sprinkle with Parmesan cheese, (optional).

Yield: 4 to 6 Servings

Ingredients:

1 1/2 lbs. ground beef
6 cups water
3 medium size carrots, chopped (1 cup)
2 celery ribs, chopped (1 cup)
1 large potato, pared and cut in 1/2 inch pieces, (about 1 cup)
2 medium size onions, chopped (1 cup)
2 tsp. salt
1/4 to 1/2 tsp black pepper
1 tsp bottled gravy coloring
1 bay leaf
1/8 tsp leaf basil, crumbled
1 (28 oz) can tomatoes

Directions:

1. Cook ground beef in Dutch oven stirring constantly until light brown; drain.

2. Stir in water, carrots, celery, potato, onions, salt, pepper, gravy coloring, bay leaf and basil. Add tomatoes, breaking up with a spoon. Heat to boiling.

3. Lower heat; cover and simmer 90 minutes.

Ingredients:

1/2 pound ground raw chicken or turkey
1/4 cup chopped onion
2 cloves garlic, minced
2 cups milk
1 (10 3/4 oz) can condensed cream of chicken soup
1 (7 oz) can whole kernel corn with sweet peppers, ( Mexi-Corn),drained
1 medium tomato, chopped (3/4 cup)

1 (4 oz) can diced green chilies, drained

2 tbsp snipped fresh cilantro or parsley
1/4 tsp cayenne pepper
1 cup shredded Monterey Jack cheese (4 oz)
Fresh cilantro or parsley (optional)

Directions:

1. In a large saucepan or Dutch oven cook ground chicken or turkey, onion and garlic until chicken or turkey is brown and onion is tender. Drain fat from pan.

2. Stir in milk, cream of chicken soup, corn, chopped tomato, chili peppers, cilantro or parsley and cayenne pepper. Bring to boiling. Reduce heat and simmer uncovered for 5 minutes stirring occasionally. Add cheese; cook and stir until cheese melts. Garnish each serving with additional cilantro or parsley if desired.

Makes 4 servings.

Nutritional Information:

* Calories 375,
* Total Fat (g) 19,
* Saturated Fat (g) 9,
* Cholesterol (mg) 68,
* Sodium (mg) 1481,
* Carbohydrate (g) 29,
* Protein (g) 24,
* Percent Daily Values are based on a 2,000 calorie diet.

4 cups chicken broth
1 (15 oz) can garbanzo beans, drained
1 cup chicken, cubed and cooked
1 tsp dried pepper flakes
Dash Liquid Smoke
1/2 tsp paprika
1/2 tsp dried oregano, crushed
1 medium size avocado, sliced
1 cup rice, cooked and hot
1 cup Monterey jack cheese, cubed

1. Bring broth to boil; add beans, chicken, chili peppers,
liquid smoke, paprika and oregano.

2. Cover and simmer 5 to 10 minutes. Add avocado slices.
Mound rice and chunks of cheese in soup bowls. Ladle in hot soup.

Serves 6.

Ingredients

5 bacon strips, diced
1/4 cup butter or margarine
1/4 cup all-purpose flour
1 dash ground nutmeg
1 (14.5 oz) can chicken broth
2 cups canned diced tomatoes, with juices
2/3 cup half-and-half

Directions

1. In a saucepan, cook bacon over medium heat until crisp. Using a slotted spoon remove to paper towels to drain. Discard drippings. In same pan melt butter. Stir in flour and nutmeg until smooth. Gradually whisk in broth. Bring to a boil, cook and stir for 2 minutes or until thickened. Stir in tomatoes and heat through. Reduce heat; stir in tomatoes and heat through. Reduce heat and stir in half and half. Heat through but do not boil. Add bacon.

Ingredients:

1 lb skinless boneless chicken breast halves cut in 1/2 inch pieces
2 (14 1/2 oz) cans Mexican style stewed tomatoes
1 (10 3/4 oz) can condensed nacho cheese soup, undiluted
1 (10 oz) pkg frozen whole kernel corn
Shredded Mexican spiced or regular shredded cheddar cheese

Directions:

1. In a 3 1/2 or 4 quart slow cooker stir together chicken, undrained tomatoes, soup and corn.

2. Cover and cook on LOW for 4 to 5 hours or on HIGH 2 to 2 1/2 hours. Sprinkle each serving with cheese. Makes 6 servings.

Ingredients

• 1 chicken bouillon cube
• 1 cup mashed potatoes
• ¹/4 teaspoon celery salt
• 1 ²/3 cups evaporated milk
• 1 cup boiling water
• ¹/4 teaspoon onion salt
• 1 tablespoon butter

Instructions

1. Combine ingredients as listed.
   
2. Heat thoroughly and serve hot

Makes 4 cups.

Ingredients:

* 2 pounds fresh asparagus
* 2 large size potatoes, (peeled and cut in 1 inch cubes)
* 5 cups chicken broth
* 6 green onions, finely chopped

* Salt and black pepper to taste
* Sour cream and chopped fresh parsley, for garnish

Directions:

1. Snap or cut the ends off the asparagus and cut into one inch pieces.

2. Put the first four ingredients into a slow cooker Cover and cook about 6 hours on LOW or until the potatoes are tender.

3. Remove vegetables from slow cooker and puree using a hand or electric blender or transfer to a food processor with some of the liquid. Place puree back in the Slow Cooker.

4. Stir in salt and pepper. Cover and cook on HIGH for about 30 minutes.

Serve garnished with a swirl of sour cream and some fresh parsley and warm crusty bread on the side.

Yield: 4 Servings

Ingredients

3 onions, chopped
4 ribs celery, sliced
salt
black pepper
1 tsp basil
1/2 teaspoon thyme
1/2 teaspoon sage
1 (20 oz) bag frozen green peas
2 1/2 pounds chicken pieces
5 1/2 cups water
3/4 cup rice

Instructions

1. Place all ingredients except rice into slow cooker in order listed. Cover and cook 1 hour on HIGH. Turn heat to LOW and cook an additional 8 to 9 hours.

2. One hour before serving remove chicken and cool slightly. Remove meat from bones and return to slow cooker. Add rice.

3. Cover and cook an additional hour on HIGH.

Serves: 8

• 1/2 cup uncooked wild rice, rinsed and drained
• 3 14-ounce cans chicken broth
• 1 cup chopped carrot
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 2 cups sliced fresh mushrooms
• 2 tablespoons butter
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup whipping cream
• 2 cups chopped cooked chicken
• Snipped fresh chives (optional)

Directions

1. In a 4-quart Dutch oven, combine uncooked wild rice, 2 cans of the broth, carrot, celery and onion. Bring to boiling; reduce heat. Simmer, covered, 35 to 40 minutes or until rice is tender but still chewy, adding mushrooms the last 5 minutes of cooking.

2. Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in flour, salt and black pepper. Add the remaining 1 can of broth. Cook and stir until thickened and bubbly. Cook and stir 1 minute more; stir in whipping cream. Add whipping cream mixture to rice mixture, stirring constantly. Stir in chicken; heat through. Garnish each serving with chives, if you like. Makes 6 to 8 servings

1 1/2 pounds hot Italian sausage
1/4 cup olive oil
3 cloves garlic, minced
2 onions, chopped
1 green bell pepper, chopped
1 bunch snipped fresh parsley
1 teaspoon dried basil
1 pound fresh mushrooms, sliced
1 (28 ounce) can whole peeled tomatoes with juice
1 cup dry white wine
4 (6.5 ounce) cans minced clams, drained with juice reserved
1 teaspoon salt


Directions

1. In a large microwave-safe dish, microwave sausage 5 minutes on high, until no longer pink. Remove sausage from dish. Stir garlic and olive oil into sausage drippings and microwave 1 minute. Stir in onion, bell pepper, parsley and basil and microwave 4 minutes, until just tender.

2. Stir in the mushrooms and cook 2 minutes. Then stir in the tomatoes, wine and reserved clam juice. Cover and cook 10 minutes, stirring once.

3. Stir in the sausage and cook 5 minutes more. Let stand 5 minutes before stirring in the clams and salt. Serve hot.

Yield 6 servings

Ingredients

• 3 medium potatoes, peeled and cut into 1/4-inch pieces
• 1/2 cup chopped onion
• 1 cup water
• 3/4 teaspoon onion salt or onion powder
• 1/2 teaspoon pepper
• 1/8 teaspoon salt
• 2 drops Louisiana-style hot sauce
• 1/2 cup cubed fully cooked ham (1/4-inch pieces)
• 1 cup fresh or frozen brussels sprouts, quartered
• 1-1/2 cups milk
• 3/4 cup shredded Colby-Monterey Jack cheese, divided

Directions

• In a large saucepan, bring the potatoes, onion and water to a boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Do not drain. Mash potatoes (mixture will not be smooth). Stir in the onion salt, pepper, salt and hot sauce; set aside.
• In a large nonstick skillet coated with cooking spray, saute ham and brussels sprouts for 5-6 minutes or until sprouts are tender. Stir into the potato mixture. Add milk. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until heated through, stirring occasionally.
• Gradually stir in 1/2 cup cheese; cook for 2-3 minutes or until cheese is melted. Garnish with remaining cheese. Yield: 5 servings.

Ingredients:



    * 5 tablespoons(70g)butter,divided
    * 2 leeks,chopped
    * 2 large carrots, sliced
    * 6 cups(1420ml)chicken broth
    * 2 teaspoons(10g)dried dill weed
    * 2 teaspoons(10g)salt
    * 1/8 teaspoon(0.3g)ground black pepper
    * 1 bay leaf
    * 2 pounds potatoes(910g), peeled and diced
    * 1 pound fresh mushrooms(455 g), sliced
    * 1 cup(235ml) half and half
    * 1/4 cup(30g) all purpose flour
    * fresh dill weed for garnish(optional).

Directions

   1. Melt 3 tablespoons(42 g) butter in a large saucepan over medium heat. Mix in leeks and carrots and cook 5 minutes. Pour in broth. Season with dill, salt, pepper, and bay leaf. Mix in potatoes. Cover and cook 20 minutes or until potatoes are tender but firm. Remove and discard the bay leaf.
   2. Melt the remaining butter in a skillet over medium heat and saute the mushrooms 5 minutes until lightly browned. Stir into the soup.
   3. In a small bowl mix the half-and-half and flour until smooth. Stir into soup to thicken. Garnish each bowl of soup with fresh dill to serve.

Yield: 12 servings

Italian wedding soup gets its name from the marriage of meat and greens. You can use ground beef, pork, or lamb--depending on your personal preferences.

1	large onion
3	oil-packed dried tomatoes, finely snipped
2	teaspoons dried Italian seasoning, crushed
1	pound lean ground beef
1	egg, slightly beaten
1/4	cup fine dry bread crumbs
1/4	teaspoon salt
2	teaspoons olive oil
1	large fennel bulb
4	14-ounce cans reduced-sodium chicken broth
6	cloves garlic, thinly sliced
1/2	teaspoon ground black pepper
3/4	cup dried orzo pasta
5	cups shredded fresh spinach

1. Finely chop one-third of the onion; thinly slice remaining onion. In a large bowl, combine chopped onion, dried tomatoes, and 1 teaspoon of the Italian seasoning. Add ground beef, egg, bread crumbs, and salt; mix well. Shape into 12 meatballs. In a Dutch oven, brown meatballs in hot oil. Carefully drain off fat.
2. Meanwhile, cut off and discard upper stalks of fennel. If desired, save some of the feathery fennel leaves for a garnish. Remove any wilted outer layers; cut off a thin slice from fennel base. Cut fennel into thin wedges; add to Dutch oven with sliced onion, broth, garlic, the remaining 1 teaspoon Italian seasoning and the black pepper.
3. Bring to boiling; stir in orzo. Simmer, uncovered, for 10 to 15 minutes or until orzo is tender.
4. Stir in spinach. If desired, garnish soup with reserved fennel leaves. Makes 6 main-dish servings.

Ingredients

• 1/4 cup all-purpose flour
• 1 teaspoon pepper
• 1 pound beef stew meat, cut into 1-inch cubes
• 1 tablespoon vegetable oil
• 2 cans (10-1/2 ounces each) beef broth
• 1 cup water
• 2 bay leaves
• 1/2 teaspoon garlic salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon dill weed
• 3 medium carrots, cut into 1-inch slices
• 2 medium potatoes, peeled and cubed
• 2 celery ribs, cut into 1-inch slices
• 1 onion, cut into eight wedges
• 1 cup each frozen corn, green beans, lime beans and peas
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 1 tablespoon minced fresh parsley

Directions

• Combine flour and pepper; toss with beef cubes. In a Dutch oven, brown beef in oil. Add broth, water, bay leaves, garlic salt, oregano, basil and dill; bring to a boil. Reduce heat; cover and simmer until meat is tender, about 2 hours. Add carrots, potatoes, celery and onion; cover and simmer for 40 minutes. Add corn, beans and peas; cover and simmer 15 minutes longer or until vegetables are tender. Combine cornstarch and cold water until smooth; add to stew. Bring to a boil; boil and stir for 2 minutes. Remove bay leaves; add parsley. Yield: 8-10 servings.

Ingredients:

1 1/4 cups fresh mushrooms, sliced
1/2 cup finely chopped onion
1 tsp vegetable oil
2 cups water
1 (15oz) can pizza sauce
1 cup fresh tomato, chopped
1/4 tsp Italian seasoning
1 oz pepperoni, chopped
1 oz crumbled sweet Italian sausage, browned
4 tbs Parmesen cheese
1 tbs part-skim shredded mozzarella per bowl

In a large sauce pot heat oil. Saute mushroom and onion until tender.
Add all other ingredients EXCEPT CHEESES. Cover and bring to a boil.
Reduce heat and simmer 1/2 hour. Add Parmesan cheese and stir. Place soup in bowls and place mozzarella
on top of hot soup.

 4 points per serving  Serving size 1 cup

Ingredients

• 3 pound chuck roast, cut into 1 inch cubes
• 1 (16 ounce) can whole peeled tomatoes, with liquid
  
• 1 quart baby carrots, rinsed
• 5 medium sized white potatoes, peeled, cut into 1 inch chunks
• 2 medium sized onions, diced
• 2 cloves garlic, crushed
• 2 bell peppers,  seeded and chopped
• 1 (10 3/4 oz) can cream of mushroom soup, do not dilute.
• 2 cups all purpose flour
• 1 1/2  cups white vinegar
• 1 trablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon vegetable oil

Instructions

1. Clean and chop vegetables, then dice onions.
   
2. Pour some oil into a frying pan and heat. Fry onions until somewhat clear and then add crushed garlic to pan and fry for 1 minute while stirring to release garlic oils.
    
3. Place onions/garlic into crock pot with vegetables.
    
4. Pour a drop of oil into the same frying pan and lightly brown the beef cubes.
    
5. Add beef to crock pot.
    
6. Pour entire can of tomatoes into crock pot. Stir the ingredients in the pot.
    
7. In the empty tomato can, mix salt, the teaspoon of oil, pepper, and vinegar. Add water to the can to fill it, then pour can's contents into the crock pot and stir.

Yield: 1 1/2 Gallons

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 medium green bell pepper, chopped
• 5 stalks celery, chopped
• 2 cups chicken broth
• 1 cup brown rice
• 4 (15 ounce) cans black-eyed peas with liquid
• 1 (10 ounce) can diced tomatoes and green chiles
• 1 (14.5 ounce) can diced tomatoes
• 2 cloves garlic, finely chopped

Directions

1. Heat the olive oil in a large saucepan over medium heat, and cook the onion, pepper, and celery until tender. Pour in the chicken broth, and mix in rice, black-eyed peas with liquid, diced tomatoes and green chiles, diced tomatoes, and garlic. Bring to a boil, reduce heat to low, and simmer 45 minutes, or until rice is tender. Add water if soup is too thick.
2. Serve with Cornbread if desired.
3. Makes 8 servings.
   
4. Best of Luck in the New Year!