Break the Cycle

2 Bay Leaves 1/2 Tsp. Red Pepper Flakes 2 Medium Carrots (chopped or diced) 2 Medium Celery stalks (chopped or diced) 1 Cloves of Garlic (minced) I used more. One Large onion (diced) 10 oz fresh spinach 28 oz. diced canned tomatoes (I didn't drain it) 1 tblsp Basil 1 tsp. oregano 4 c. vegetable broth ___________________________________________ Place all ingredients into slow cooker. Cover and cook on high for 5 hours. Removed bay leaves. Stir and serve. 1 cup = 0 Points

Crockpot Tortilla Soup http://allrecipes.com/Recipe/Slow-Cooker-Chicken-Tortilla-Soup/Detail.aspx Makes 8 servings, 6 points each. Ingredients 1 pound shredded, cooked chicken 1 (15 ounce) can whole peeled tomatoes, mashed 1 (10 ounce) can enchilada sauce 1 medium onion, chopped 1 (4 ounce) can chopped green chile peppers 2 cloves garlic, minced 2 cups water 1 (14.5 ounce) can chicken broth 1 teaspoon cumin 1 teaspoon chili powder 1 teaspoon salt 1/4 teaspoon black pepper 1 bay leaf 1 (10 ounce) package frozen corn 1 tablespoon chopped cilantro 7 corn tortillas vegetable oil DIRECTIONS Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Preheat oven to 400 degrees F (200 degrees C). Lightly brush both sides of tortillas with oil. Cut t...

Ingredients 2 cups dried black-eyed peas 1 tablespoon peanut oil 3/4 cup finely chopped yellow onion 8 ounces turkey kielbasa, halved lengthwise and cut into 1/2-inch pieces 4 cups organic vegetable broth (such as Swanson Certified Organic) 1 teaspoon salt 1/2 teaspoon crushed red pepper 1/2 teaspoon freshly ground black pepper 2 bay leaves 1 tablespoon cider vinegar 1 (28-ounce) can no-salt-added diced tomatoes (10-ounce) bag prewashed mustard greens Preparation Sort and wash peas; set aside. Heat oil in a large saucepan over medium heat. Add onion to pan; cook 3 minutes or until tender. Add sausage; cook 4 minutes or until lightly browned. Stir in broth; bring to a simmer, scraping pan to loosen browned bits. Stir in peas, salt, peppers, and bay leaves. Cover and simmer 45 minutes or until peas begin to soften. Uncover and cook 15 minutes or until liquid begins to thicken. Stir in vinegar, tomatoes, and mustard greens; simmer 10 minutes or until peas are tender, stirring occasionall...

Crockpot Chicken Tortilla Soup #2 (3 Points) 16 Ounces Chicken Breast Halves Without Skin - cubed 30 Ounces Black Beans, Canned - undrained 30 Ounces Mexican-style Stewed Tomatoes - canned 1 Cup Salsa 4 Ounces Chopped Green Chiles 14 1/2 Ounces Tomato Sauce 2 Cups Reduced Fat Cheddar Cheese Tortilla Chips Combine all ingredients except cheese and tortilla chips into slow cooker. Cover and cook on low 8 hours. To serve, put a handful of chips into each individual bowl. Ladle soup over chips. Top with 1/4 cup cheese. Per Serving (excluding unknown items): 248 Calories; 4g Fat (13.2% calories from fat); 25g Protein; 27g Carbohydrate; 9g Dietary Fiber; 32mg Cholesterol; 1215mg Sodium.

Meatball and Barley soup – serves 4 at 4 pts each 1-2 lb lean ground beef ¾ tsp dried basil ½ tsp salt ¼ tsp pepper 2 tsp olive oil 2 large leeks - white and light green parts only – clean and chop 2 carrots, chopped 5 garlic cloves, sliced ½ tsp dried thyme ½ (10 oz) package fresh mushroom, sliced. 2 (14 ½ ounce) cans reduced sodium beef broth ¼ cup tomato paste 1/3 cup quick cooking barley Make meatballs with beef, basi;, ¼ tsp salt, 1/8th tsp pepper –make 16 balls – cook in 1 tsp oil for about 4 minutes and set aside Heat rest of oil, add leeks, carrots, garlic and thyme. Cook 3-4 minutes. Add mushrooms and cook another 3-4 minutes stirring occasionally. Stir in broth, paste, and rest of salt and pepper. Simmer about 10 minutes, add in barley and cook covered another 10 minutes. Add meatballs and heat through 5 minutes. Can be frozen in single serving containers up to 2 months. From WW Pure Comfort

Serves 4 at 3 pts each - double this one - leftovers are excellent!!! 3/4 lb medium shrimp (peeled and deveined, reserve the shells) 3 cups reduced sodium chicken or vegetalbe broth or 3 (8 ounce) bottles clam juice 2 1/2 cups water 2 tsp unsalted butter 2 shallots, chopped 1/4 cup long grain white rice 1 TBS tomato paste 1/4 tsp salt pinch cayenne 3 TBS dry sherry (optional) 1. Combine the shrimp shells, broth and water in a large saucepan, bring to a boil. Reduce the heat and simmer until the flavors are blended, about 10 minutes. Strain the broth mixture through a fine sieve into a bowl, discard the shells and set the broth aside. 2. Meanwhile, melt the butter in another large saucepan over medium heat. Add the shallots and cook, stirring occasionally, until softened, about 5 minutes. Stir in the reserved broth mixture, the rice and tomatoe paste, bring to a boil. Reduce the heat and simmer unil the rice is tender, about 20 minutes. 3. Stir in the shrimp, salt, and cayenne, ...

Going to make this on Friday for dh - with a big spinach salad, and some fresh homemade bread - he'll be happy. The kids of course - prolly mac and cheese and hot dogs - I can't expect them to eat ultra healthy every single day now, can I (shhhhh, don't tell them the mac and cheese is made with calcium fortified skim milk, and the hotdogs are FF LOL) Pumpkin Bean Soup - serves 4 1 tsp cumin 10.5 ounce can black beans, rinsed and drained 2/3 cups chopped onion 2 cloves garlic peeled (I'll be using way more) 1 1/8 cups low sodium veggie broth 1/2 cup water 9 ounce can pumpkin puree Cilantro - chopped as a garnish In a blender - process cumin, black beans, onion, galric, broth and water at high speed until smooth; transfer to a saucepan' add pumpkin puree. Bring to a boil, then reduce heat, cover and simmer for 5 minutes; season to taste with pepper. Sprinkle with chopped cilantro when serving. Only 3 points per serving