Trying to be good

[Kate Dicey]

After 3 weeks of either guests or being away, I have not been as good
with the points and things as usual, and I'm down on the exercise.

The gentlemen of the family are off to Scout camp this weekend, and I'm
free to swim! :)

So I planned the menus, and I'm trying hard to stay on plan and on
points: I'm so close to goal! But I do keep getting attacks of the
nibbles... So I bought a big bag of carrots and have salad stuff in,
and I made a big pot of butternut soup for colder moments. I might5t
also make some carrot and correander soup just to ring the changes now
and again...
--
Kate XXXXXX R.C.T.Q Madame Chef des Trolls
Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
http://www.katedicey.co.uk
Click on Kate's Pages and explore!

[Wayne Boatwright]

On Mon 15 May 2006 11:07:25a, Thus Spake Zarathustra, or was it Kate Dicey?

> After 3 weeks of either guests or being away, I have not been as good
> with the points and things as usual, and I'm down on the exercise.
>
> The gentlemen of the family are off to Scout camp this weekend, and I'm
> free to swim! :)
>
> So I planned the menus, and I'm trying hard to stay on plan and on
> points: I'm so close to goal! But I do keep getting attacks of the
> nibbles... So I bought a big bag of carrots and have salad stuff in,
> and I made a big pot of butternut soup for colder moments. I might5t
> also make some carrot and correander soup just to ring the changes now
> and again...

Sounds like a plan, Kate! Cooking for guests or eating out with them can
certainly take its toll.

--

Wayne Boatwright
__________________________________________________ ___________

"How can a nation be great if it's bread taste like Kleenex?"

Julia Child

[Kate Dicey]

Wayne Boatwright wrote:

> On Mon 15 May 2006 11:07:25a, Thus Spake Zarathustra, or was it Kate Dicey?
>
>
>>After 3 weeks of either guests or being away, I have not been as good
>>with the points and things as usual, and I'm down on the exercise.
>>
>>The gentlemen of the family are off to Scout camp this weekend, and I'm
>>free to swim! :)
>>
>>So I planned the menus, and I'm trying hard to stay on plan and on
>>points: I'm so close to goal! But I do keep getting attacks of the
>>nibbles... So I bought a big bag of carrots and have salad stuff in,
>>and I made a big pot of butternut soup for colder moments. I might5t
>>also make some carrot and correander soup just to ring the changes now
>>and again...
>
>
> Sounds like a plan, Kate! Cooking for guests or eating out with them can
> certainly take its toll.
>
Oh, if I'm cooking for guests, *that's* all WW friendly... It's the
periferals, like cake and beer and cheese that cause the hiatus in the
healthy eating plan! ;)

Yesterday worked:

Breakfast: wholemeal jam sandwich: 2.5 points

Lunch:
Butternut squash soup, 0 points
wholemeal Philly extra Light on bread, 2.5 points
Muller Light yoghurt, 1.5 points
Go Ahead bar: 1.5 points
Total: 6 points

Dinner:
spicy chicken breast strips: 2.5 points
salad: 0 points
Home made dressing: .5 points
Bread rolls: 4 points
Apple: .5 points
Total: 8 points

Snacks:
apple: .5 points
small bowl butternut squash soup, 0 points

Day's total: 17 points. My allowance is 18 points.

Today's also looking good:

Breakfast:
2 Shredded Wheat: 2 points
Small banana: 1 point
Semi skimmed milk: .5 points (I don't like much!)

Lunch (I'm about to start this)
Butternut squash soup: 0 point
Wholemeal bread and Philly extra Light: 2.5 points
Muller light Yoghurt: 1.5 points
apple: .5 points

Dinner:
Bowyers 98% fat free sausages: 3 points
New potatoes: 2 points
Salad: 0 points
Dressing: .5 points
Fruit (probably 2 satsumas or an apple) .5 points

Day's total: 14.5 points, leaving me 3.5 fr snacks. I can add a point
for exercise today (stomping up and down the stairs in Canterbury's
multi-story car-park, and shoe shopping!), and the point left over from
yesterday if I want them too, but I probably won't need them.

I shall drink plenty of Twinings Green Jasmine tea and maybe another mug
of decaf coffee.


--
Kate XXXXXX R.C.T.Q Madame Chef des Trolls
Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
http://www.katedicey.co.uk
Click on Kate's Pages and explore!

[Wayne Boatwright]

On Tue 16 May 2006 04:39:03a, Thus Spake Zarathustra, or was it Kate
Dicey?

> Wayne Boatwright wrote:
>
>> On Mon 15 May 2006 11:07:25a, Thus Spake Zarathustra, or was it Kate
>> Dicey?
>>
>>
>>>After 3 weeks of either guests or being away, I have not been as good
>>>with the points and things as usual, and I'm down on the exercise.
>>>
>>>The gentlemen of the family are off to Scout camp this weekend, and I'm
>>>free to swim! :)
>>>
>>>So I planned the menus, and I'm trying hard to stay on plan and on
>>>points: I'm so close to goal! But I do keep getting attacks of the
>>>nibbles... So I bought a big bag of carrots and have salad stuff in,
>>>and I made a big pot of butternut soup for colder moments. I might5t
>>>also make some carrot and correander soup just to ring the changes now
>>>and again...
>>
>>
>> Sounds like a plan, Kate! Cooking for guests or eating out with them
>> can certainly take its toll.
>>
> Oh, if I'm cooking for guests, *that's* all WW friendly... It's the
> periferals, like cake and beer and cheese that cause the hiatus in the
> healthy eating plan! ;)
>
> Yesterday worked:
>
> Breakfast: wholemeal jam sandwich: 2.5 points
>
> Lunch:
> Butternut squash soup, 0 points
> wholemeal Philly extra Light on bread, 2.5 points
> Muller Light yoghurt, 1.5 points
> Go Ahead bar: 1.5 points
> Total: 6 points
>
> Dinner:
> spicy chicken breast strips: 2.5 points
> salad: 0 points
> Home made dressing: .5 points
> Bread rolls: 4 points
> Apple: .5 points
> Total: 8 points
>
> Snacks:
> apple: .5 points
> small bowl butternut squash soup, 0 points
>
> Day's total: 17 points. My allowance is 18 points.
>
> Today's also looking good:
>
> Breakfast:
> 2 Shredded Wheat: 2 points
> Small banana: 1 point
> Semi skimmed milk: .5 points (I don't like much!)
>
> Lunch (I'm about to start this)
> Butternut squash soup: 0 point
> Wholemeal bread and Philly extra Light: 2.5 points
> Muller light Yoghurt: 1.5 points
> apple: .5 points
>
> Dinner:
> Bowyers 98% fat free sausages: 3 points
> New potatoes: 2 points
> Salad: 0 points
> Dressing: .5 points
> Fruit (probably 2 satsumas or an apple) .5 points
>
> Day's total: 14.5 points, leaving me 3.5 fr snacks. I can add a point
> for exercise today (stomping up and down the stairs in Canterbury's
> multi-story car-park, and shoe shopping!), and the point left over from
> yesterday if I want them too, but I probably won't need them.
>
> I shall drink plenty of Twinings Green Jasmine tea and maybe another mug
> of decaf coffee.

Excellent!

--

Wayne Boatwright
__________________________________________________ ___________

"How can a nation be great if it's bread taste like Kleenex?"

Julia Child

[Kate Dicey]

Wayne Boatwright wrote:


> Excellent!
>

I added another half point for the Greek Yog based dressing I put on the
potatoes to turn them into potato salad at the request of my lads. I
also had a Tesco Healthy Living bar for 1.5 points, and a mug of low fat
etc. hot chocolate for another 1.5. Makes a total for the day of 18 -
my allowance. I shall save the earned and left-over point for another
time, and have a small bowl of zero point soup before heading for bed...

So today has worked as well! If I don't lose this week I shall be fine
with that. I'm just hoping that the weekend won't have meant I gained
much... I've got until 7:30 pm on Thursday! :)

--
Kate XXXXXX R.C.T.Q Madame Chef des Trolls
Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
http://www.katedicey.co.uk
Click on Kate's Pages and explore!

[AC]

Hi Kate,
Can you post your zero point soup recipe? I love soup, no matter the
weather!
Thanks
Amey

Kate Dicey wrote:
I shall save the earned and left-over point for another
> time, and have a small bowl of zero point soup before heading for bed...
>
>

[Willow Herself]

Fat free broth that you like (I like beef for the soup) and loads of
vegetables. There's a recipe in the Week 1 book at WW, but the idea is to
adapt it to your taste, I make it sometimes with loads of fresh herbs, or
sometimes with lots of hot spices, or just plain and add the spices when I
heat it up.

I make a lot of it and freeze it in 1 serving containers.
Will~

"AC" > wrote in message
. ..
> Hi Kate,
> Can you post your zero point soup recipe? I love soup, no matter the
> weather!
> Thanks
> Amey
>
> Kate Dicey wrote:
> I shall save the earned and left-over point for another
>> time, and have a small bowl of zero point soup before heading for bed...
>>

[Kate Dicey]

AC wrote:

> Hi Kate,
> Can you post your zero point soup recipe? I love soup, no matter the
> weather!
> Thanks
> Amey
>
> Kate Dicey wrote:
> I shall save the earned and left-over point for another
>
>> time, and have a small bowl of zero point soup before heading for bed...
>>
>>
This particular one is the WW Butternut squash one:

Low fat cooking spray
1 onion, chopped
400g/14oz butternut squash, peeled, de-seeded, and chopped
2 teaspoons of ground cumin (or Old bay seasoning - which is wonderful!)
850ml/1 1/2 pints(20 fl oz) vegetable stock (cube stock is fine)
salt and pepper

Spray a medium saucepan with the low fat cooking spray, and sauté the
onion for 3-4 minutes until it begins to soften
Add the butternut squash and cumin and stir well.
Pour in the stock and bring to the boil. Simmer for 18-20 minutes until
the butternut squash is tender.
Remove from the heat and blend in a food processor or with a hand
blender. Check the seasoning and serve.

--
Kate XXXXXX R.C.T.Q Madame Chef des Trolls
Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
http://www.katedicey.co.uk
Click on Kate's Pages and explore!

[Willow Herself]

Sounds good Kate!

have you tried adding curry? bet it'd be goodtoo !
will~

"Kate Dicey" > wrote in message
...
> AC wrote:
>
>> Hi Kate,
>> Can you post your zero point soup recipe? I love soup, no matter the
>> weather!
>> Thanks
>> Amey
>>
>> Kate Dicey wrote:
>> I shall save the earned and left-over point for another
>>
>>> time, and have a small bowl of zero point soup before heading for bed...
>>>
>>>
> This particular one is the WW Butternut squash one:
>
> Low fat cooking spray
> 1 onion, chopped
> 400g/14oz butternut squash, peeled, de-seeded, and chopped
> 2 teaspoons of ground cumin (or Old bay seasoning - which is wonderful!)
> 850ml/1 1/2 pints(20 fl oz) vegetable stock (cube stock is fine)
> salt and pepper
>
> Spray a medium saucepan with the low fat cooking spray, and sauté the
> onion for 3-4 minutes until it begins to soften
> Add the butternut squash and cumin and stir well.
> Pour in the stock and bring to the boil. Simmer for 18-20 minutes until
> the butternut squash is tender.
> Remove from the heat and blend in a food processor or with a hand
> blender. Check the seasoning and serve.
>
> --
> Kate XXXXXX R.C.T.Q Madame Chef des Trolls
> Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
> http://www.katedicey.co.uk
> Click on Kate's Pages and explore!

[Nunya B.]

I've also done cinnamon and nutmeg in the butternut squash soup. It's a
mainstay for the cold weather but I'm thinking it would also taste ok as a
cold soup - though I prefer gazpachos and cucumber soup in the warm weather.

--
the volleyballchick

"Kate Dicey" > wrote in message
...
> AC wrote:
>
>> Hi Kate,
>> Can you post your zero point soup recipe? I love soup, no matter the
>> weather!
>> Thanks
>> Amey
>>
>> Kate Dicey wrote:
>> I shall save the earned and left-over point for another
>>
>>> time, and have a small bowl of zero point soup before heading for bed...
>>>
>>>
> This particular one is the WW Butternut squash one:
>
> Low fat cooking spray
> 1 onion, chopped
> 400g/14oz butternut squash, peeled, de-seeded, and chopped
> 2 teaspoons of ground cumin (or Old bay seasoning - which is wonderful!)
> 850ml/1 1/2 pints(20 fl oz) vegetable stock (cube stock is fine)
> salt and pepper
>
> Spray a medium saucepan with the low fat cooking spray, and sauté the
> onion for 3-4 minutes until it begins to soften
> Add the butternut squash and cumin and stir well.
> Pour in the stock and bring to the boil. Simmer for 18-20 minutes until
> the butternut squash is tender.
> Remove from the heat and blend in a food processor or with a hand
> blender. Check the seasoning and serve.
>
> --
> Kate XXXXXX R.C.T.Q Madame Chef des Trolls
> Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
> http://www.katedicey.co.uk
> Click on Kate's Pages and explore!

[Willow Herself]

Sounds weird but I bet it's good! I gotta try that!
Will~

"Nunya B." > wrote in message
...
> I've also done cinnamon and nutmeg in the butternut squash soup. It's a
> mainstay for the cold weather but I'm thinking it would also taste ok as a
> cold soup - though I prefer gazpachos and cucumber soup in the warm
> weather.
>
> --
> the volleyballchick
>
> "Kate Dicey" > wrote in message
> ...
>> AC wrote:
>>
>>> Hi Kate,
>>> Can you post your zero point soup recipe? I love soup, no matter the
>>> weather!
>>> Thanks
>>> Amey
>>>
>>> Kate Dicey wrote:
>>> I shall save the earned and left-over point for another
>>>
>>>> time, and have a small bowl of zero point soup before heading for
>>>> bed...
>>>>
>>>>
>> This particular one is the WW Butternut squash one:
>>
>> Low fat cooking spray
>> 1 onion, chopped
>> 400g/14oz butternut squash, peeled, de-seeded, and chopped
>> 2 teaspoons of ground cumin (or Old bay seasoning - which is wonderful!)
>> 850ml/1 1/2 pints(20 fl oz) vegetable stock (cube stock is fine)
>> salt and pepper
>>
>> Spray a medium saucepan with the low fat cooking spray, and sauté the
>> onion for 3-4 minutes until it begins to soften
>> Add the butternut squash and cumin and stir well.
>> Pour in the stock and bring to the boil. Simmer for 18-20 minutes until
>> the butternut squash is tender.
>> Remove from the heat and blend in a food processor or with a hand
>> blender. Check the seasoning and serve.
>>
>> --
>> Kate XXXXXX R.C.T.Q Madame Chef des Trolls
>> Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
>> http://www.katedicey.co.uk
>> Click on Kate's Pages and explore!
>
>

[Kate Dicey]

Willow Herself wrote:
> Fat free broth that you like (I like beef for the soup) and loads of
> vegetables. There's a recipe in the Week 1 book at WW, but the idea is to
> adapt it to your taste, I make it sometimes with loads of fresh herbs, or
> sometimes with lots of hot spices, or just plain and add the spices when I
> heat it up.
>
> I make a lot of it and freeze it in 1 serving containers.
> Will~

I do a version of the UK WW Singapore soup:

Start with a couple of pints of boiling vegetable stock
As you chop them up in this order, add them to the stock:

1 large onion
2 sticks celery
1 large carrot
1 large red pepper
1 large courgette
1/4 head of cabbage
a handful of bean sprouts if you have them

Add a teaspoon of Chinese 5 spice powder and a tablespoon of soy sauce.
Simmer gently for about 10 minutes. Serve with hot crusty rolls,
or add some Straight to Wok noodles at the last moment.


--
Kate XXXXXX R.C.T.Q Madame Chef des Trolls
Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
http://www.katedicey.co.uk
Click on Kate's Pages and explore!

[Willow Herself]

Sounds good too!! I don't like cabbage though.. *shivers*
Will~

"Kate Dicey" > wrote in message
...
> Willow Herself wrote:
>> Fat free broth that you like (I like beef for the soup) and loads of
>> vegetables. There's a recipe in the Week 1 book at WW, but the idea is to
>> adapt it to your taste, I make it sometimes with loads of fresh herbs, or
>> sometimes with lots of hot spices, or just plain and add the spices when
>> I heat it up.
>>
>> I make a lot of it and freeze it in 1 serving containers.
>> Will~
>
> I do a version of the UK WW Singapore soup:
>
> Start with a couple of pints of boiling vegetable stock
> As you chop them up in this order, add them to the stock:
>
> 1 large onion
> 2 sticks celery
> 1 large carrot
> 1 large red pepper
> 1 large courgette
> 1/4 head of cabbage
> a handful of bean sprouts if you have them
>
> Add a teaspoon of Chinese 5 spice powder and a tablespoon of soy sauce.
> Simmer gently for about 10 minutes. Serve with hot crusty rolls, or add
> some Straight to Wok noodles at the last moment.
>
>
> --
> Kate XXXXXX R.C.T.Q Madame Chef des Trolls
> Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
> http://www.katedicey.co.uk
> Click on Kate's Pages and explore!

[Kate Dicey]

Willow Herself wrote:

> Sounds good too!! I don't like cabbage though.. *shivers*
> Will~

Leave it out and add more bean sprouts? Use Pak Choi?

--
Kate XXXXXX R.C.T.Q Madame Chef des Trolls
Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
http://www.katedicey.co.uk
Click on Kate's Pages and explore!

[Stormmee]

good luck, Lee
Kate Dicey > wrote in message
...
> After 3 weeks of either guests or being away, I have not been as good
> with the points and things as usual, and I'm down on the exercise.
>
> The gentlemen of the family are off to Scout camp this weekend, and I'm
> free to swim! :)
>
> So I planned the menus, and I'm trying hard to stay on plan and on
> points: I'm so close to goal! But I do keep getting attacks of the
> nibbles... So I bought a big bag of carrots and have salad stuff in,
> and I made a big pot of butternut soup for colder moments. I might5t
> also make some carrot and correander soup just to ring the changes now
> and again...
> --
> Kate XXXXXX R.C.T.Q Madame Chef des Trolls
> Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
> http://www.katedicey.co.uk
> Click on Kate's Pages and explore!

[Stormmee]

wonderful food Lee
Kate Dicey > wrote in message
...
> Wayne Boatwright wrote:
>
>
> > Excellent!
> >
>
> I added another half point for the Greek Yog based dressing I put on the
> potatoes to turn them into potato salad at the request of my lads. I
> also had a Tesco Healthy Living bar for 1.5 points, and a mug of low fat
> etc. hot chocolate for another 1.5. Makes a total for the day of 18 -
> my allowance. I shall save the earned and left-over point for another
> time, and have a small bowl of zero point soup before heading for bed...
>
> So today has worked as well! If I don't lose this week I shall be fine
> with that. I'm just hoping that the weekend won't have meant I gained
> much... I've got until 7:30 pm on Thursday! :)
>
> --
> Kate XXXXXX R.C.T.Q Madame Chef des Trolls
> Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
> http://www.katedicey.co.uk
> Click on Kate's Pages and explore!

[Stormmee]

you are gonna laugh but put in fresh spinach, or lettuce, or get that
Chinese cabbage it does taste different, and someone posted here once that
they used one of those ready prepared bags of cabbage and carrots for slaw
and hardly noticed because it is so finely chopped, Lee, who loves cabbage
Willow Herself > wrote in message
...
> Sounds good too!! I don't like cabbage though.. *shivers*
> Will~
>
> "Kate Dicey" > wrote in message
> ...
> > Willow Herself wrote:
> >> Fat free broth that you like (I like beef for the soup) and loads of
> >> vegetables. There's a recipe in the Week 1 book at WW, but the idea is
to
> >> adapt it to your taste, I make it sometimes with loads of fresh herbs,
or
> >> sometimes with lots of hot spices, or just plain and add the spices
when
> >> I heat it up.
> >>
> >> I make a lot of it and freeze it in 1 serving containers.
> >> Will~
> >
> > I do a version of the UK WW Singapore soup:
> >
> > Start with a couple of pints of boiling vegetable stock
> > As you chop them up in this order, add them to the stock:
> >
> > 1 large onion
> > 2 sticks celery
> > 1 large carrot
> > 1 large red pepper
> > 1 large courgette
> > 1/4 head of cabbage
> > a handful of bean sprouts if you have them
> >
> > Add a teaspoon of Chinese 5 spice powder and a tablespoon of soy sauce.
> > Simmer gently for about 10 minutes. Serve with hot crusty rolls, or add
> > some Straight to Wok noodles at the last moment.
> >
> >
> > --
> > Kate XXXXXX R.C.T.Q Madame Chef des Trolls
> > Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
> > http://www.katedicey.co.uk
> > Click on Kate's Pages and explore!
>
>

[Willow Herself]

i've put frozen spinach in soup... mmmmmm
Will~

"Stormmee" > wrote in message
...
> you are gonna laugh but put in fresh spinach, or lettuce, or get that
> Chinese cabbage it does taste different, and someone posted here once that
> they used one of those ready prepared bags of cabbage and carrots for slaw
> and hardly noticed because it is so finely chopped, Lee, who loves cabbage
> Willow Herself > wrote in
> message
> ...
>> Sounds good too!! I don't like cabbage though.. *shivers*
>> Will~
>>
>> "Kate Dicey" > wrote in message
>> ...
>> > Willow Herself wrote:
>> >> Fat free broth that you like (I like beef for the soup) and loads of
>> >> vegetables. There's a recipe in the Week 1 book at WW, but the idea is
> to
>> >> adapt it to your taste, I make it sometimes with loads of fresh herbs,
> or
>> >> sometimes with lots of hot spices, or just plain and add the spices
> when
>> >> I heat it up.
>> >>
>> >> I make a lot of it and freeze it in 1 serving containers.
>> >> Will~
>> >
>> > I do a version of the UK WW Singapore soup:
>> >
>> > Start with a couple of pints of boiling vegetable stock
>> > As you chop them up in this order, add them to the stock:
>> >
>> > 1 large onion
>> > 2 sticks celery
>> > 1 large carrot
>> > 1 large red pepper
>> > 1 large courgette
>> > 1/4 head of cabbage
>> > a handful of bean sprouts if you have them
>> >
>> > Add a teaspoon of Chinese 5 spice powder and a tablespoon of soy sauce.
>> > Simmer gently for about 10 minutes. Serve with hot crusty rolls, or
>> > add
>> > some Straight to Wok noodles at the last moment.
>> >
>> >
>> > --
>> > Kate XXXXXX R.C.T.Q Madame Chef des Trolls
>> > Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
>> > http://www.katedicey.co.uk
>> > Click on Kate's Pages and explore!
>>
>>
>
>

[Nunya B.]

Spinach in soup is really good! Especially a good spinach tomato soup.
--
the volleyballchick

"Willow Herself" > wrote in
message om...
> i've put frozen spinach in soup... mmmmmm
> Will~
>
> "Stormmee" > wrote in message
> ...
>> you are gonna laugh but put in fresh spinach, or lettuce, or get that
>> Chinese cabbage it does taste different, and someone posted here once
>> that
>> they used one of those ready prepared bags of cabbage and carrots for
>> slaw
>> and hardly noticed because it is so finely chopped, Lee, who loves
>> cabbage
>> Willow Herself > wrote in
>> message
>> ...
>>> Sounds good too!! I don't like cabbage though.. *shivers*
>>> Will~
>>>
>>> "Kate Dicey" > wrote in message
>>> ...
>>> > Willow Herself wrote:
>>> >> Fat free broth that you like (I like beef for the soup) and loads of
>>> >> vegetables. There's a recipe in the Week 1 book at WW, but the idea
>>> >> is
>> to
>>> >> adapt it to your taste, I make it sometimes with loads of fresh
>>> >> herbs,
>> or
>>> >> sometimes with lots of hot spices, or just plain and add the spices
>> when
>>> >> I heat it up.
>>> >>
>>> >> I make a lot of it and freeze it in 1 serving containers.
>>> >> Will~
>>> >
>>> > I do a version of the UK WW Singapore soup:
>>> >
>>> > Start with a couple of pints of boiling vegetable stock
>>> > As you chop them up in this order, add them to the stock:
>>> >
>>> > 1 large onion
>>> > 2 sticks celery
>>> > 1 large carrot
>>> > 1 large red pepper
>>> > 1 large courgette
>>> > 1/4 head of cabbage
>>> > a handful of bean sprouts if you have them
>>> >
>>> > Add a teaspoon of Chinese 5 spice powder and a tablespoon of soy
>>> > sauce.
>>> > Simmer gently for about 10 minutes. Serve with hot crusty rolls, or
>>> > add
>>> > some Straight to Wok noodles at the last moment.
>>> >
>>> >
>>> > --
>>> > Kate XXXXXX R.C.T.Q Madame Chef des Trolls
>>> > Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
>>> > http://www.katedicey.co.uk
>>> > Click on Kate's Pages and explore!
>>>
>>>
>>
>>
>
>

[Stormmee]

I just had one that was spinach, fresh roma tomatoes, loads of Italian
spices, garlic, hint of onion and in beef stock, was absolutely wonderful,
Lee
Willow Herself > wrote in message
om...
> i've put frozen spinach in soup... mmmmmm
> Will~
>
> "Stormmee" > wrote in message
> ...
> > you are gonna laugh but put in fresh spinach, or lettuce, or get that
> > Chinese cabbage it does taste different, and someone posted here once
that
> > they used one of those ready prepared bags of cabbage and carrots for
slaw
> > and hardly noticed because it is so finely chopped, Lee, who loves
cabbage
> > Willow Herself > wrote in
> > message
> > ...
> >> Sounds good too!! I don't like cabbage though.. *shivers*
> >> Will~
> >>
> >> "Kate Dicey" > wrote in message
> >> ...
> >> > Willow Herself wrote:
> >> >> Fat free broth that you like (I like beef for the soup) and loads of
> >> >> vegetables. There's a recipe in the Week 1 book at WW, but the idea
is
> > to
> >> >> adapt it to your taste, I make it sometimes with loads of fresh
herbs,
> > or
> >> >> sometimes with lots of hot spices, or just plain and add the spices
> > when
> >> >> I heat it up.
> >> >>
> >> >> I make a lot of it and freeze it in 1 serving containers.
> >> >> Will~
> >> >
> >> > I do a version of the UK WW Singapore soup:
> >> >
> >> > Start with a couple of pints of boiling vegetable stock
> >> > As you chop them up in this order, add them to the stock:
> >> >
> >> > 1 large onion
> >> > 2 sticks celery
> >> > 1 large carrot
> >> > 1 large red pepper
> >> > 1 large courgette
> >> > 1/4 head of cabbage
> >> > a handful of bean sprouts if you have them
> >> >
> >> > Add a teaspoon of Chinese 5 spice powder and a tablespoon of soy
sauce.
> >> > Simmer gently for about 10 minutes. Serve with hot crusty rolls, or
> >> > add
> >> > some Straight to Wok noodles at the last moment.
> >> >
> >> >
> >> > --
> >> > Kate XXXXXX R.C.T.Q Madame Chef des Trolls
> >> > Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
> >> > http://www.katedicey.co.uk
> >> > Click on Kate's Pages and explore!
> >>
> >>
> >
> >
>
>