INGREDIENTS

2 slices bacon
1 cup chopped carrots
1 cup chopped Poblano peppers
1 cup chopped onions
2 tbsp jalapeno peppers,
seeded and minced

3 garlic cloves, minced
1/2 tsp ground cumin
5 cups diced and peeled potatoes
2 (14 1/2 oz) cans fat free chicken broth
1/2 tsp salt
1/3 cup unbleached flour
2 1/2 cups skim milk
1 1/4 cups Reduced Fat Shredded Mexican Blend Cheese
2 /3 cup chopped green onions

DIRECTIONS

1. in a large pot, cook bacon until crisp. Transfer to paper towel
and set aside. Discard all but 1 tablespoon fat from pot.

2. Add carrots, Poblanos, onion, jalapenos, garlic and cumin; saute until golden brown. Add potatoes, chicken broth and salt. Bring to boil. Reduce heat to maintain a simmer, cover pot and cook for 25 minutes or until potatoes are tender.

3. In a bowl, gradually whisk milk into flour until mixture is smooth. Slowly whisk milk mixture into soup. Cook over medium heat, stirring occasionally until soup is thickened, about 12 minutes.

4. Remove pot from heat. Add cheeses, stirring until melted.

5. Crumble reserved bacon. Ladle soup into bowls and top with
bacon and green onions.

Yield: 10 Servings Serving Size= 1/10 of recipe

WEIGHT WATCHERS Points Plus = 4 (Per Serving)

Nutrition Information

Calories 164
Fat 5g,
Carbohydrates 19g
Fiber 5g
Protein 13g

INGREDIENTS

2 cups whole wheat bread, cubed
4 tsp olive or canola oil, divided
1 large onion, sliced (2 cups)
2 cloves garlic, minced
1 medium baking potato, peeled and diced
2 (14 oz) cans reduced sodium chicken broth
1/2 cup water
1 (16 oz) pkg frozen cauliflower
1/2 cup 1% milk
Pinch of cayenne pepper
6 tbsp grated Parmesan cheese

DIRECTIONS

1. Preheat oven to 350 F.

2. Toss together bread cubes with 2 tsp of the oil in a medium bowl.

3. Spread in a small baking pan and bake, stirring once or twice, until crisp, 20 to 30 minutes. Meanwhile,
heat remaining 2 tsp oil in a Dutch oven or soup pot over medium heat. Add onion and cook, stirring often until softened but not browned, (2 to 3 minutes). Add garlic and cook, stirring 30 seconds. Add potato and stir to coat. Pour in broth and water and bring to a simmer over medium high heat.

4. Cover and cook 5 minutes. Add cauliflower and cook uncovered, stirring occasionally until
vegetables are tender, 10 to 15 minutes.

5. In batches, puree soup in a blender or food processor. (Use caution when blending hot liquids;
fill container no more than 2/3 full and secure lid firmly with a kitchen towel while blending).

6. Return soup to pot. Stir in milk and cayenne pepper and heat through. If soup seems too thick, thin it
with a little extra milk or water.

7. Top each serving with a sprinkling of cheese and croutons.

Yield: 6 (1 cup servings)

Weight Watchers Points Plus = 4 per serving

Nutrition Information
Calories 170
Fat 5 g
Cholesterol 5 mg
Sodium 480 mg
Fiber 7 g
Carbohydrates 21 g
Protein: 13 g

INGREDIENTS

1 (2 lb) boneless beef chuck eye roast,
cut in 8 pieces

5 cups beef broth
1 medium size onion, chopped
3 medium size carrots, cut in1/4 inch pieces
2 jalapeno peppers, seeded, chopped finely
1/2 tsp crushed red pepper
1/4 cup zesty Italian dressing
1 lb potatoes, peeled, cut into 1/4 inch pieces
2 medium size turnips, cut into wedges
1 can (15 oz) hominy, drained
1 cup cooked barley
1/4 cup A1 Original Steak Sauce
1 (10 oz) box frozen peas
1/2 cup chopped fresh mint leaves

DIRECTIONS
1. Place meat in stockpot. Add broth and water; bring
to boil over medium high heat. Reduce heat to low; cover.
Simmer 1 hour, skimming often.

2. Remove from heat. To serve, spoon 1 piece of meat into
each of 8 bowls. Divide broth and vegetables evenly among
the bowls. Top each with chopped mint.

Yield: 8 servings

Nutritional Information

Calories 300
Cholesterol 50 mg
Fiber 6 g
Fat 9 g
Sodium 960 mg
Sugars 7 g
Carbs 33 g
Protein 21 g

INGREDIENTS

1 (14 1/2 oz) can diced tomatoes, with liquid
1 (15 1/4 oz) can whole kernel corn, undrained
1 (15 oz) can, ready to serve, minestrone soup
1 (15 oz) can mixed vegetables, undrained
1 (15 oz) can black beans, drained and rinsed

DIRECTIONS

Mix all ingredients in a pot, season to taste.
Bring to a boil, then lower heat and simmer at least an hour.

Yield 6 servings Serving size = 1 cup

Nutrition Information

Calories 250.2
Calories from Fat 27
Total Fat 3.0 g
Saturated Fat 0.6 g
Monounsaturated Fat 0.7 g
Polyunsaturated Fat 1.3 g
Trans Fat 0.0 g
Cholesterol 0.7 mg
Sodium 839.0 mg
Potassium 935.4 mg
Magnesium 82.3 mg
Total Carbohydrate 48.1 g
Dietary Fiber 10.1 g
Sugars 7.7 g
Protein 11.9 g