Weight Watchers® Zero Point Cabbage Soup
Serving size: 1 cup
- 3 cups nonfat beef, chicken, or vegetable broth (beef is the best)
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 2 cups chopped cabbage
- 1⁄2 yellow onion
- 1⁄2 cup chopped carrot
- 1⁄2 cup green beans
- 1⁄2 cup chopped zucchini
- 1⁄2 teaspoon basil
- 1⁄2 teaspoon oregano
- salt and pepper to taste
- Place broth, tomato paste, cabbage, green beans, zucchini, basil, oregano and salt and pepper in the slow cooker.
- Sauté onions carrots and garlic for five minutes and then add to the slow cooker.
- Cook on low for approximately three to four hours
NOTE: Cooking time will vary based on the heat of your slow cooker.
Louisiana-Style Red Beans and Rice
Serving size: 1 cup
- 1 (1-pound) package red kidney beans
- 1 (32-ounce) container no-sodium chicken broth
- Water, as needed
- 1 large chopped onion
- 1 chopped bell pepper
- 1/2 cup chopped parsley
- 4 stalks chopped celery
- 1-3 minced cloves garlic
- 1 pound of smoked ham, tasso, or a large ham hock
- 2 bay leaves
- 1 teaspoon dried thyme
- Hot sauce to taste (optional)
- Creole seasoning to taste
- Salt and pepper to taste
- 6 cups white or brown rice, cooked
- Rinse and sort beans.
- Put the beans in a slow cooker and cover them with vegetable broth. Set heat to low.
- In a skillet, Brown the meat and add to the slow cooker.
- In the drippings, sauté the garlic, onion, celery, and bell pepper in olive oil until tender.
- Add the sautéed vegetable mixture and remaining ingredients, except salt and rice, to the beans.
- Stir beans occasionally. Add water or broth to beans as needed.
- When the beans are completely tender, add Creole seasoning to taste. Remove bay leaves.
- Cook on low for four to four-and-a-half hours.
- Salt to taste and serve over cooked rice.
NOTES: For a creamier texture, process half the beans in a food processor or blender until smooth. Add processed mixture back to pot.
Cooking time will vary based on the heat of your slow cooker.
Vegan Corn Bread
- 1 ¼ cups stone ground yellow cornmeal
- 1 ¼ cups unbleached white flour
- ½ teaspoon salt
- 1 tablespoon baking powder
- 2 tablespoons brown sugar
- 1 ½ cups boiling water mixed with 2 tablespoons canola oil, plus a little extra for oiling the skillet
- Heat oven to 425° F. Lightly oil a cast-iron skillet with a little canola oil. Heat it in the oven while you mix the cornbread batter.
- In a large bowl stir together the cornmeal, flour, baking powder, brown sugar and salt.
- Add the boiling water mixed with 2 tablespoons canola oil and stir to mix, but do not overbeat. Add additional hot water if necessary to make a light batter.
- Spoon batter into the hot cast-iron skillet. Batter should sizzle when it contacts the skillet. Bake 30 minutes or until the cornbread is light brown on top and springs back to the touch.
- Cut into wedges and serve.
Click to learn more from the Farmers Almanac about how long can you freeze food.