Weight-loss Soup

Ingredients

• 2 cans chicken broth (you may use low-sodium)
• 3 cups V-8 juice (you can use low-sodium V8 or even tomato juice, homemade or store bought)
• 2 cans Italian diced tomatoes
• 1 small onion
• 2 cloves minced garlic
• 3 carrots, peeled and sliced
• 1/3 c. pearl barley
• 1 zucchini, diced
• 1 yellow squash, diced
• 2 cups fresh or frozen green beans
• 1 can kidney beans, drained and rinsed
• 3-4 cups shredded cabbage
• 1 tsp. Italian seasoning
• Salt and Pepper to taste

Instructions

• In a large frying pan sprayed with cooking spray, sauté garlic, onions and carrots for about 5 minutes. In a large crockpot, combine sautéed garlic and vegetables with the remaining ingredients. Cook on high for 2-3 hours, or until vegetables are cooked.
• This makes a large batch of soup. If you would like to freeze portions of it to use later, undercook the vegetables just a little. Pour the soup into freezer Ziplock bags and let as much air out as you can. Lay the bags flat on a cookie sheet and freeze. Once the soup is frozen flat, it is easy to layer in your freezer and won't take up much room. To thaw, place the bag in the fridge for 24 hours and then reheat.

Heavenly Angel Food Cake

12 eggs
1 1/2 c powdered sugar
1 c flour
1 1/2 teas cream of tartar
1 1/2 teas vanilla
1/2 teas almond ext
1/4 teas salt
1 c sugar
Separate eggs measuring 1 1/2 c egg whites. Set aside for 30 min at room temp.
Meanwhile sift sugar and flour 3 times. Set aside. Add cr of tartar, extracts and salt to egg whites. Beat on high speed. Gradually add sugar beating until sugar is dissolved and stuff peaks form. Fold in flour mixture 1/4 c at a time. Gently spoon into an un greased pan. Cut through batter to remove air bubbles. Bake@ 350 for 40-45 min or until cake is springy. Immediately invert pan and cool completely before removing cake from pan. Enjoy!

Cheesy Cauliflower Soup

1 Head fresh cauliflower, chopped
2 cups water, 3 tbsp. chicken base
1/4 c. chopped onion (1 rounded tbsp. dried minced)
4 tbsp butter
1/4 c. flour
1c. heavy cream, and 1 c. milk or 2 c. light cream
1 teas. season salt
1/4 teas. nutmeg
1 1/2 c grated cheddar

 In large pot cook cauliflower and onion in chicken broth. In separate pan melt butter, and flour to make roux; slowly add cream and milk. Stir and cook until tickets. Add salt and nutmeg, set aside.
When cauliflower is tender, blend with a hand blender or put in a regular blender a little at a time and puree cauliflower and broth.
Combine cauliflower puree and cream sauce back in pan, add cheese and stir until combined.
Serve.