Healthy Eating

I am adding to my repetoire of recipes while on sabbatical. I am trying new recipes w/ soy or are lowfat. Try the following

Chicken Parmesan from WW Simply Delicious Cookbook. This is one of Marianna's new faves.
Serves 4/7 points per serving

4 (1/2 lb) skinless chicken breasts. I substitute chicken tenders
1/2 t salt
2 T reduced mayo
1/2 C italian bread crumbs
1 sliced tomato (I used romas as they fit better on the tenders)
1 T olive oil
1/2 C shredded part-skim mozzarella cheese
1 T grated parmesan cheese

1. Preheat over to 425. Spray baking sheet w/ nonstick spray.
2. Sprinkle chicken w/ salt, the brush both sides w/ mayo. Place the crumbs in ziploc bag. Shake pieces 1-2 at a time in bread crumbs.
3. Place chick on baking sheet. Top with tomatoe slices; sprink with the oil and mozzarella cheese. Bake until cooked thru, about 12 minutes. Sprinkle w/ parmesan.

This is the best broccoli soup ever. From The Okinawa Diet Plan Cookbook.
Healthis Cream of Broccoli Soup
Serves 4/1 (yes 1) pt/serving

2 cloves garlic, minced
1/2 C thinly sliced onion
3 C broccoli florets
1/2 C chopped celery (I add red pepper too!)
1 1/2 C veggie broth (I used Trader Joes brand)
1 1/2 C soymilk, plain
1/4 C flour

Spray bottom of stockpot w/ canola oil and heat over med heat. Cook garlic and onion for 5 minutes, or until onion is tender and 1/2 transparent. Add the broccoli and celery, stiff, and add beggie broth. Cover and cook for 8 minutes or until all veggies are tender. Transfer to the blender and process until pureed. Return the soup to the stockpot and add the soymilk. Simmer over low heat for 5 minutes. Do not boil.

In the meantime, combine the flour and 1/3 c water and mix until smooth. Add this to the soup and stir. Simmer for additiona 1-2 minutes, or until soup has thickened.

Also good as a leftover. Enjoy!