Recipies

1 Whole chicken

1 Medium onion

4 Carrots (medium size, cut into 2-3 inch parts)

4 Celery riabs (cut into 2-3 inch parts)

1 Bunch of parsley (rinsed)

4 Quarts cold water

Salt & Pepper to taste

Combine all ingredients in 8 qt stock pot and place over high heat. After water comes to a boil, reduce to meduim-low heat and cover pot. Simmer fork 2 hours. Let stand and cool.

Strain broth in large sieve. Use a spoon to press the chicken & veggies against sieve to extract as much broth as possible.

(You'll want to save the rest of the food to eat seperatly.)

(refrigerate for up to 5 days or freeze for 3 months)

Enjoy!

18 cals

0.7 grams of fat

(meat and fish can be substituted for the chicken with vertually the same calorie intake)

2 Lbs fresh mushrooms., stems removed (finely chopped)

2 Teaspoons oilve oil

1 Large shallot (peeled and chopped)

1 Cup white wine

4 Cups Water

1 Cup terragon leaves

Salt & Pepper to taste

1 Tablespoon dry sherry

1/2 Cup diced zucchini

1/2 Cup peeled, diced carrots

1/2 Cup diced yellow pepper

Heat oil in 6qt saucepan over medium-high heat. Add shallot. Then add mushrooms. Cook till softened. Add wine. Add terragon and water. Bring to a boil, then reduce heat t med.-low. Season with s&p.When ready to serve, add sherry and bring to a simmer. Then put a handful or two of veggies to a bowl and pour broth over veggies.

Makes  6 servings

95 Cals

2.1 fat grams

4 Cups chickecn broth

2 Tsp canola oil

6 Cups mushrooms (sliced)

1 Bunch chopped watercress

S&P

In a 6qt saucepan, add oil and cook mushrooms until softened. Add s&p to taste. Add Chicken broth. Bring water to a boil, then down to a simmer. Add watercress and cook fr another 5 mins.

Makes 6 servings

42 cals

2.2 fat grams