Corn saute 2 cups com, fresh or frozen 1 clove garlic, crushed 1 teaspoon sesame seeds 2 tablespoons unsweetened apple 2 tablespoons green pepper, juice chopped 1/2 teaspoon basil.
Place all the ingredients into 1/2 small, microwave-safe dish. Cover.
Microwave on high for 7 to 8 minutes Stir at least one to two times during cooking. Allow to stand for 1/2 further.
Creamed emerald vegetables.
1 tablespoon skim milk powder 1 tablespoon cornflour, extr1/2 water to mix good pinch cayenne pepper.
1 cup broccoli florets 8 to 10 brussels sprouts trimmed, sliced 31/2 cup frozen peas 1/2 cup water.
Place the vegetables and water in 1/2 large, deep, microwave-safe dish. Cover.
Microwave on high for 8 minutes Stir at least two times during cooking.
Add the remaining ingredients, stir in well.
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Cover and allow to stand 1/2 further 4 to 6 minutes to cook. Return to the oven.
Microwave on high for 1 minute.
Stir once during cooking as the mixture thickens. Allow to stand for 1/2 further 1 minute. Serve with other vegetables as desired.
Curried cabbage and celery.
4 cups cabbage, shredded.
2 stalks celery, sliced 1/2 tablespoon soy sauce, low salt.
1/4 teaspoon curry powder.
2 tablespoons unsweetened apple juice.
Place the vegetables in 1/2 medium-sized, microwave-safe dish. Combine the remaining ingredients and mix through the vegetables. Cover. Microwave on high for 6 to 8 minutes Turn the mixture two times during cooking. Allow to stand for 1/2 further 3 to 4 minutes. Serves 4