Cabbage Soup

Don't let the name "cabbage" spoil this recipe for you! Its actually really good, and really good for you. Light and filling, its a soup that can easily be frozen for a few weeks and saved for a rainy, lazy day when cooking is just not part of your schedule.

garlic
6 large green onions, sliced
2 green peppers, cut into bite sized pieces
1-2 cans of tomatoes (diced or whole)
3 carrots, chopped
1 container (about 10 oz) mushrooms, sliced
1 bunch of celery
half a head of cabbage
1 package Lipton soup mix
1-2 cubes bouillon (optional)
1 48 oz can V8 juice (optional)
season to taste with salt, pepper, parsley, curry, garlic powder etc (we've discovered that spices such as rosemary, thyme, bay leaves, dill leaves, chives, marjoram, parsley, garlic powder, salt and pepper work best)

1.Saute the green onions, pepper in a pot with cooking spray.
2. Take the outer leaf layers off the cabbage, cut into bite sized pieces, add to pot.
3. Clean carrots, cut into bite sized pieces, add to pot.
4. Slice mushrooms into thick slices, add to pot.
5. You can use beef or chicken bullion cubes for seasoning.
6. Use about 12 cups of cold water (or 8 cups of the V8 juice), cover and put heat on low. Let soup cook for about 2 hours. Season to taste w/ salt and pepper.

They Won't Know Raspberry Coffee Cake

Absolutely delicious!! My mom made this one morning for breakfast and I couldn't help but go back for seconds. Low calorie, low fat and yummy....I don't think it can get any better than that!!

45 min/10 min prep
8 slices

1 cup all purpose flour
1/3 cup sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 egg
1/2 low-fat plain yogurt
2 tbsp butter or margarine, melted
1 tsp vanilla extract
3 tbsp brown sugar
1 cup unsweetened raspberries (fresh or frozen...but fresh are definately better!!)
1 tbsp sliced almonds

Glaze
1/4 cup confectioners' sugar
1 tsp nonfat milk
1/4 tsp vanilla extract

1. In a bowl, combine the flour sugar, baking powder, baking soda, and salt.
2. Combine the egg, yogurt, butter, and vanilla: add to dry ingredients just until moistened.
3. Spoon two-thirds of the batter into an 8-in round baking pan (a pie or cake pan work great for this) coated with non-stick cooking spray.
4. Combine the brown sugar and raspberries; sprinkle over batter.
5. Spoon the remaining batter over the top.
6. Sprinkle with almonds.
7. Bake at 350°F for 35-40 minutes or until cake springs back when lightly touched and is golden brown.
8. Cool for 10 minutes before removing from pan to a wire rack.
9. In a small bowl, combine the glaze ingredients.
10. Drizzle over coffee cake.
11. Serve warm or at room temperature.

Note: Recipe found at www.recipezaar.com