WW Friendly Recipes!

So, since I'm back on Weight Watchers hardcore as of today (I even survived the hardship of finishing off the last of the banana cream pie last night before bed...), I thought I'd share the recipes I'm trying out for lunch this week!

Weight Watchers Fresh Vegetable Soup
Points Plus Value: 1
Serving size: 1 cup

Ingredients

	2 clove(s) (medium) garlic clove(s), minced
	1 medium onion(s), diced
	2 medium carrot(s), diced
	1 medium sweet red pepper(s), diced
	1 stalk(s) (medium) celery, diced
	2 small zucchini, diced
	2 cup(s) green cabbage, shredded
	2 cup(s) Swiss chard, chopped
	2 cup(s) cauliflower, small florets
	2 cup(s) broccoli, small florets
	2 tsp thyme, fresh, fresh, chopped
	6 cup(s) vegetable broth
	2 Tbsp parsley, or chives, fresh, chopped
	1/2 tsp table salt, or to taste
	1/4 tsp black pepper, or to taste
	2 Tbsp fresh lemon juice, optional

Instructions

• Put garlic, vegetables, thyme and broth into a large soup pot. Cover and bring to a boil over high heat; reduce heat to low and simmer, partly covered, about 10 minutes.
  
• Stir in parsley or chives; season to taste with salt, pepper and lemon juice. Yields about 1 cup per serving.

Notes

If you like thick soups, consider pureeing this recipe in the pot with an immersion blender.
There are so many variations on this recipe. Add or leave out vegetables to suit your taste.
Save time by using frozen vegetables instead of fresh ones (though the texture of the soup might change a bit). You can also buy small amounts of pre-cut vegetables from your supermarket's salad bar.

Jolene's Note: I played around with the vegetables a lot with this. I only used summer squash, eggplant, red pepper, onion, garlic, cabbage and a can of diced tomatoes. I also threw in some Mrs. Dash Italian Herbs blend. I tried a spoonful last night and it was good!!

 Prosciutto, Arugula and Balsamic Sandwich
from: Gina's Skinny Recipes

Servings: 1 • Serving Size: 1 sandwich • Old Points: 6 pts • Points+: 7 pts
Calories: 289.8 • Fat: 6.8 g • Carb: 40.8 g • Fiber: 1.7 g • Protein: 10.8 g

 

• 3 oz french bread or baguette
• 2/3 cup baby arugula
• .75 oz imported prosciutto (fat trimmed)
• 2 tsp balsamic vinegar
• 1 tsp extra virgin olive oil
• fresh cracked pepper

Whisk together balsamic and oil. Cut bread, top with arugula, prosciutto and top with balsamic, oil and fresh cracked pepper.

 Jolene's Note: I'm actually using a ciabatta roll from the grocery store, so my sandwich nets out at 6 points+! 7 point delicious lunch!