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Manly Tasty Fresh Veggies Daily - Made Easy

Tip of the Week:
Buying & using Fresh Veggies made easy, Like Mushrooms, Onions, Asparagus, Brussels Sprouts, Zucchini, Yellow, Green, Orange & Red Peppers, etc. -
Instead of storing them in the refrigerator, forgetting about them, having them spoil &/or not using them because you are in a hurry & too Hungry -
The Same day you buy them, Grill or put them in a large frying pan with a bit of butter &/or cooking spray, you can add a dash of Worcestershire sauce, soy sauce, mesquite seasoning, salt, pepper, Wine &/or garlic.....whatever your taste calls for - sauteed them up real good and store them in a zip-lock container and put in the fridge. Through out the week you can add them to Burritos, eggs, salads, Rice Dishes, Steaks, etc. It adds Flavor & Healthy eating in a pinch....and since they are Grilled/Sauteed with Spices, Even a Real Man would Eat & LOVE These Veggies!!

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Thai-Oh-My Coconut Chicken Noodle Soup

	Thai-Oh-My Coconut Chicken Noodle Soup PER SERVING (1/6th of recipe, 1 heaping cup): 99 calories, 2.5g fat, 532mg sodium, 7.5g carbs, 2g fiber, 2g sugars, 12.5g protein -- PointsPlus™ value 2* Wanna get a little adventurous? Whip up a batch of this exotic soup, and it'll be like your taste buds are on an Asian vacation! Ingredients: 2 bags House Foods Tofu Shirataki Fettuccine Shaped Noodle Substitute 1 1/3 cups chopped onion (about 1 onion) 1 cup sliced mushrooms 1 tbsp. canned diced green chilies, drained 1 1/2 tsp. chopped garlic 1 tsp. ground ginger 1/2 tsp. cayenne pepper, or more to taste 4 cups reduced-sodium fat-free chicken broth 10 oz. raw boneless skinless lean chicken breast cutlets 1/2 cup canned lite coconut milk 1 tbsp. reduced-sodium/lite soy sauce 1 tbsp. lime juice 1/2 cup chopped fresh cilantro, divided Optional: salt, black pepper Directions: Use a strainer to rinse and drain noodles well. Pat dry. Place noodles in a large microwave-safe bowl, and microwave for 1 minute. Drain excess liquid. Dry as thoroughly as possible, using paper towels. Cut noodles up a bit with kitchen shears (if you've got 'em), and set aside. Bring a medium-large pot sprayed with nonstick spray to medium-high heat on the stove. Add onion, mushrooms, chilies, garlic, ginger, and cayenne pepper. Stirring occasionally, cook until onion is soft, about 4 minutes. Add broth and bring to a boil. Add chicken and return to a boil. Reduce to a simmer and cook for 15 minutes. Add coconut milk and soy sauce, and mix well. Continue to cook for an additional 10 minutes, or until chicken is cooked through. Remove chicken and place it in a bowl. Shred each piece using two forks -- one to hold the chicken in place and the other to scrape across the meat and shred it. Return the shredded chicken to the pot. Stir in noodles, lime juice, and 1/4 cup cilantro. Continue to simmer until noodles are hot, about 2 minutes. If you like, season to taste with salt, black pepper, and additional cayenne pepper. Evenly top each serving with remaining 1/4 cup cilantro (2 tsp. each) and enjoy! MAKES 6 SERVINGS

Low Fat - Low Calorie Artichoke Hummus

The problem with hummus is that a serving size is relatively small -- just two tablespoons. So even though the stuff isn't crazy-high in calories, it's way too easy to overdo it by eating too much of it. Luckily, I DO have a recipe that's SUPER-LOW in fat with a pretty large serving size. It can be found exclusively in the "Dip It Good" chapter of Hungry Girl 200 Under 200. But since you're desperate, I'll give it to you right here and now... Hungry, Hungry Artichoke Hummus PER SERVING (1/8th of recipe, about 1/4 cup): 56 calories, 0.5g fat, 400mg sodium, 9g carbs, 3g fiber, 1g sugars, 3g protein -- PointsPlus™ value 1* Ingredients: 1 cup canned artichoke hearts, drained 1/4 cup fat-free vegetable broth 1/4 cup plain fat-free Greek yogurt (like Fage Total 0%) 1 tbsp. lemon juice 1 1/2 tsp. crushed garlic 1/2 tsp. dried parsley flakes 1/2 tsp. salt 1/4 tsp. black pepper 1/4 tsp. ground cumin 1/4 tsp. paprika One 15-oz. can chickpeas (garbanzo beans), drained and rinsed Optional garnish: additional parsley flakes and paprika Directions: Place all ingredients except chickpeas and optional garnishes in a blender. Set aside. Place chickpeas in a bowl and thoroughly mash with a potato masher or fork. (If you have a super-strong blender, feel free to skip this step.) Transfer to the blender. Puree until smooth, stopping and stirring if blending slows. For best flavor, refrigerate hummus for several hours. Before serving, garnish with a sprinkle each of additional parsley flakes and paprika, if you like. Dip away! MAKES 8 SERVINGS Hope you love this recipe as much as I do! P.S. It's reeeeally good with baby carrots and red bell pepper strips!