1 bundle of asparagus (cut bottoms off of each spear)
1 pint of grape tomatoes
5 ounce pack of spring mix lettuce
Buitoni pesto (will need 1/4 cup for 4 servings)
Crumbled Goat Cheese (will need 1/2 cup for 4 servings)
24 Frozen Shrimp
Red Wine vinegar (will need 1/4 cup for 4 servings)
Salt, Pepper, and Garlic Powder
First wisk 1/4 cup of pesto into 1/4 cup of red wine vinegar to make your dressing.
Use steamer basket to steam the asparagus, with a sprinkle of garlic powder on them. In a separate pot, boil 24 shrimp per package directions. You can salt the water or boil them in broth for a little more flavor if you wish.
Pile the spring mix into 4 bowls (divide the 5 oz package into 4 bowls). Top with asparagus, shrimp, tomatoes, and goat cheese (1/8 cup per serving). Pour dressing over the salads, add salt and pepper (as much or as little as you like) and enjoy!
This recipe makes about 4 salads. Weight watchers Points Plus 2012: 4 points for each salad!
Each salad has about 21g of protein, healthy fats, and veg! Serve with some fruit or a small yogurt for lunch or have this as an appetizer for dinner! I hope you try it and love it!
Block of Parmesan or Asiago cheese to shred (optional)
Salt and pepper to taste
Cut the bottoms of the asparagus off and cut the stalks into thirds. Slice yellow squash into thin circles. Steam (put steamer basket over 1 inch of water in a pot, put veggies inside the basket, sprinkle with garlic powder, and cover with the pot lid) the asparagus, mushrooms, and squash, sprinkled with garlic powder for about 5 minutes. While waiting for the veggies to steam, put the remaining ingredients (except the cheese) into a large pot (wait until veggies are done to put the large pot on the stove). When veggies are done, add them to the large pot and cook soup until pasta is done (with lid on). Taste the broth to make sure there is enough salt and enjoy! I shred some Asiago cheese on top with a microplane! Delicious.
This soup is so healthy and it’s vegan if you hold the cheese at the end! The mushrooms in this soup provide an excellent source of potassium, even more than bananas, and have antioxidant qualities!! The asparagus is rich in folic acid, keeping your cells healthy!!
This recipe makes about 5 cups of soup! Weight watchers Points Plus 2012: 3 points for 1 cup
**Hongo is spanish for “mushroom” and since this is an original recipe I thought I would give it an original name. The addition of the spanish seasoning gave me the inspiration for the name!
Brown meat in a large pot, the same pot you will use for the rest of the soup.
When meat is browned, add broth, seasoning, and tomatoes to the pot and bring to a boil. (I puree the tomatoes because my husband doesn’t like the tomatoes in “chunks”)
Once soup is boiling, add veggies and cook until the veggies are tender. To serve, put one cup of pasta in a bowl, top with a few ladles of soup, and finish off with 1/4 cup of cheese per serving.
This soup provides a lean source of protein from the meat and the tomatoes provide lycopene, an incredibly healthy antioxidant compound! Enjoy!
This recipe makes about 10 cups of soup, not including the pasta! I freeze 4 cups of the soup for later. Weight watchers Points Plus 2012: 4 points for 1 cup (add 4 points for one cup of pasta and another 2 for the cheese)