I joined Weight Watchers on the first Thursday of January. Since then, I’ve drastically changed how I eat, and have managed to lose about 6.5 pounds (yay!). I’ve been browsing recipes and deciding what to cook. Normally, I’m not much of a chef. I can cook, but it’s just me so it’s easier to make something fast instead of spending time actually cooking.
Some of the garlic cloves I bought had sprouted in the bag. I had to call one of my parents to ask how to use the cloves. And how to prepare cabbage. (I know, I know, it’s very simple, but I’ve never cooked cabbage before.) I actually had a garlic clove press. It has been used for sculpture and clay but never for cooking, not until tonight.
There is something to be said for the smell of garlic cooking with veggies on a cold Saturday when the ground is covered with snow.
I’m making Weight Watcher’s Garden Vegetable Soup, a zero point meal. It is currently cooking. I made some modifications to the recipe because I had to make some substitutions. I’ll post again after I’ve tried it. Hopefully it is edible.
Here is the recipe:
2/3 cup sliced carrot
1/2 cup diced onion
2 garlic cloves, minced
3 cups broth (beef, chicken or vegetable)
1 1/2 cups diced green cabbage
1/2 cup green beans
1 T tomato paste
1/2 tsp dried basil
1/4 tsp dried oregano
1/4 tsp salt
1/2 cup diced zucchini
In a large saucepan sprayed with nonstick cooking spray, saute carrot, onion and garlic over low heat until softened, about 5 minutes.
Add broth, cabbage, beans, tomato paste, basil, oregano, and salt; bring to a boil. Lower heat and simmer, covered, about 15 minutes or until beans are tender.
Stir in zucchini and heat 3-4 minutes. Serve hot. Makes 4 servings, about 1 cup each.