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chicken and whit bean soup


Makes Makes 6 servings, 1 1/2 cups each





ACTIVE TIME: 25 minutes





TOTAL TIME: 25 minutes





EASE OF PREPARATION: Easy





2 teaspoons extra-virgin olive oil


2 leeks, white and light green parts only, cut into 1/4-inch rounds


1 tablespoon chopped fresh sage or 1/4 teaspoon dried


2 14-ounce cans reduced-sodium chicken broth


2 cups water


1 15-ounce can cannellini beans, rinsed


1 2-pound roasted chicken, skin discarded, meat removed from bones and shredded (4 cups)





Heat oil in a Dutch oven over medium-high heat. Add leeks and cook, stirring often, until soft, about 3 minutes. Stir in sage and continue cooking until aromatic, about 30 seconds. Stir in broth and water, increase heat to high, cover and bring to a boil. Add beans and chicken and cook, uncovered, stirring occasionally, until heated through, about 3 minutes. Serve hot.





NUTRITION INFORMATION: Per serving: 199 calories; 6 g fat (1 g sat, 3 g mono); 52 mg cholesterol; 16 g carbohydrate; 23 g protein; 4 g fiber; 530 mg sodium.Got a healthy Recipe? POST IT!?
When I eat broccoli I make this thing called ';Broccoli Bake'; I saut茅e broccoli, bread crumbs, and parmasean cheese in a pan for about 5 minutes.





Also, this is good for breakfast or brunch!





Breakfast Panini





2 Slices of Multigrain toast


4 slices of bacon


1/4 cup of White cheddar cheese


2 eggs





Make a white cheddar cheese omelette, and then put it on the bread with the bacon on top. So good and a good source of fiber, dairy and protein!
Lettuce.





lol just kidding.





Turkey chili-


Instead of pretending it's beef chili, start it like a turkey soup, make a low fat broth with celery and stuff, nice peices of turkey. vegies, chilis real spicy, serve it over long grain rice.





pretty healthy.
HEALTHY CARROT CAKE





2 c. flour (1 c. white - 1 c. wheat) or oat bran flour


1/2 tsp. salt


1 tsp. cinnamon


1 1/2 c. sugar (3/4 white - 3/4 brown)


1 tsp. baking powder


1 tsp. soda


3 egg whites


1 1/2 tsp. vanilla


1 c. oil


8 oz. can crushed pineapple (undrained)


2 c. nuts, chopped


2 c. grated carrots





Mix all ingredients together in large bowl. Bake at 350 degrees for 1 hour in 9x13 pan or 3 layer cake pans for 25-30 minutes.





FROSTING:





8 oz. pkg. cream cheese


1 (16 oz.) box powdered sugar


1/2 c. butter


1 tsp. vanilla





Beat ingredients well. Spread on cake
Vegetable Frittata.


Thaw or boil 1lb frozen vegetables, and allow to drain and cool.


Place in a range top to oven dish. Must be shallow.


Whisk together 6 medium eggs and pour over vegetables and cook on med low heat until the eggs are beginning to set and the transfer to oven and place under a medium hot grill, until the eggs are set and the top is brown.


Cut into serving sized pieces.