Weight Loss Magic Soup

This soup is full of vegetables and I like having it around for a quick lunch or even snack when I'm feeling hangry in the afternoon.  The original recipe calls for 3-4 cups of shredded cabbage, but I don't use that because I don't really like cabbage. I usually end up putting in more beans and vegetables instead.  You guys just do what you want.  This recipe makes a lot of soup, so you might want to half it.

2 cans chicken broth (I usually just pour in a quart because I buy it like that from Costco)
3 cups V-8 juice (I also just pour in a big bottle)
2 cans Italian diced tomatoes
2 T olive oil
1 small onion
2 cloves minced garlic
1 package sliced mushrooms (I usually use 2 packages because I love them)
3 carrots peeled and sliced
1 zucchini, sliced (I like more of these as well)
1 yellow squash, sliced
1 can of kidney beans (I use 2)
*3-4 cups shredded cabbage
1 tsp. Italian seasoning
Salt and Pepper to taste

Instructions:
In a large frying pan (or your instant pot on saute mode), saute garlic, onions, carrots, and mushrooms for about 5 minutes.  In a large crockpot (if you didn't use your instant pot), combine with the remaining ingredients.  Cook on high for 2-3 hours, or until vegetables are cooked.  I just leave it on saute, or sometimes I turn my instant pot to slow cook and leave it all day.

Gourmet Sweet Potato Classic

Prep Time: 20 Minutes Cook Time: 1 Hour 5 Minutes Ready In: 1 Hour 25 Minutes Servings: 8

INGREDIENTS:

5 sweet potatoes 1/4 teaspoon salt 1/4 cup butter 2 eggs 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon

1/2 cup white sugar 2 tablespoons heavy cream 1/4 cup butter, softened 3 tablespoons all-purpose flour 3/4 cup packed light brown sugar 1/2 cup chopped pecans

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2.	Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash. (OR you can peel them first, cut, and boil until they're tender just like regular potatoes and then mash them.)
3.	In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish.
4.	In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture.
5.	Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.

http://allrecipes.com/recipe/gourmet-sweet-potato-classic/

Green Beans Amandine

1 pound fresh green beans

1/2 cup water

1/4 cup slivered almonds

2 T. butter

1 tsp. lemon juice

1/4 tsp. season salt (or Kosher salt)

Wash and trim beans, cut into 2" pieces. Simmer for 10 - 15 minutes, drain. Cook almonds with the butter in a skillet until brown. Stir in lemon and salt then add beans.

Options: Add some tarragon and/or fresh ground pepper

Zucchini Parmesan Crisps

• Cooking spray
• 2 Medium zucchini (about 1 lb total)
• 1 T olive oil
• ¼ C freshly grated Parmesan
• ¼ C plain dry bread crumbs
• 1/8 tsp salt
• Freshly ground black pepper

Preheat the oven to 450. Coat a baking sheet with cooking spray. Slice the zucchini into ¼ inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet. Bake the zucchini rounds until browned and crisp, 25-30 minutes. Remove with spatula and serve.

Dip (For Veggies or Chips)

• 1 pint IMO
• 1 pint mayo
• 4 T. Bon appetite
• 3 T. Dill Weed
• 3 T. Chives or dry onion

Roasted Cauliflower with Parmesan

• ¼ C Parmesan cheese
• ½ tsp black pepper
• ½ tsp kosher salt
• 1 T olive oil
• 6 C Cauliflower (baby carrots, asparagus or broccoli works too)

Preheat oven to 450. In a large bowl, combine cauliflower, oil, salt, and pepper; toss to combine. Transfer cauliflower to a large baking sheet and spread into a single layer. Roast until cauliflower is golden brown, tossing occasionally, about 15 minutes. Remove from oven, place in serving bowl, and sprinkle with cheese; toss to mix.

Buttery Cooked Carrots

• 1 pound baby carrots
• ¼ Cup Margarine
• ¹/₃ Cup Brown Sugar

Cook carrots in a large pot of boiling water until tender. Drain off most of the liquid, leaving bottom of pan covered with water. Set the carrots aside. Stir margarine and brown sugar into the water. Simmer and stir until the margarine melts. Return carrots to the pot, and toss to coat. Cover, and let sit for a few minutes to allow flavors to mingle.