Add all the ingredients at once and place on a low boil for approximately 60 minutes. It may take a little longer. Simply continue to boil to taste.
Cool, strain (throw out the cooked vegetables), and store in a large, tightly-sealed glass container in the fridge.
Heat gently and drink up to 3 to 4 cups a day.
2 of your body weight in ounces of water.
Mix all ingredients except cabbage in large pot; cook about 15 minutes, then add cabbage and cook until cabbage is tender.
If you eat this twice a day, there can be weight loss of 5 to 8 pounds per week.
The more soup you eat, the more weight you will lose.
Add all the ingredients at once and place on a low boil for approximately 60 minutes. It may take a little longer. Simply continue to boil to taste.
Cool, strain (throw out the cooked vegetables), and store in a large, tightly-sealed glass container in the fridge.
Heat gently and drink up to 3 to 4 cups a day.
combine ingredients together for a healthy low fat soup with taste!
can keep in the fridge for 3 days!
divide into cup quantities and use within 3 days.
Bring water to a boiling temperature.
Add 1 tablespoon of green tea and oolong tea in hot cup of water.
Allow steep for about 5 - 10 minutes.
Strain the liquid and let it cool.
Drink this tea twice a day.
Have it 1 cup of tea in the morning and one in the evening or late afternoon.
no eggs, no oil just diet soda. Spray a 9x13 baking
Soak a clay cooker in water for 10 to 15 minutes.
Place potatoes and onions in cooker, toss with oil.
Add olives, pine nuts, garlic and raisins.
Season with salt and pepper.
Mix in vermouth.
Place clay cooker in cold over and set oven to 240\u00b0C.
Roast 1 hour or until tender.
Remove cooker from oven and place on a towel (Do not place hot cooker on a cold surface), let cool 10 minutes.
Remove lid and stir in sliced basil.
Garnish with basil leaves and serve.
b>diet soda.
Mix on low speed 1 minute, then medium for
Mix all ingredients together.
Spray 13 x 9 pan.
Bake at 350\u00b0F for 30 - 35 minutes. Test cake top by lightly touching the center which should feel slightly firm and will slightly spring back to the touch.
(Cool cake completely before frosting.).
Mix together frosting ingredients and spread over cake.
Refrigerate until ready to eat and hold in the fridge for up to two weeks!
Enjoy!
bring the carrot,daikon, umeboshi plum and 1 cup of water to a boil in a small saucepan. reduce heat , simmer about 3 minute
Add the shoyu and simmer for 2 to 3 min more. Add the nori if using. Drink hot.
igh speed with hand mixer for 5 minutes.
Fold in
Mix cake mix with diet soda and applesauce, mix until well blended.
Pour batter into desired pan (I use 13x9).
Bake at 350 for 20-30 minutes until done.
Cool cake and then poke holes in cake with knife or fork approximately one inch apart.
Prepare jello as directed (typically this uses 2 cups of water, 1 boiling 1 cold).
Pour jello over cake evenly.
Place cake in refrigerator for 1-2 hours until cooled.
Frost with cool-whip and enjoy!
br>Combine cake mix and Diet Coke in large mixing bowl
arlic, onions, carrots, and mushrooms for about 5 minutes. In a
Boil fryer tender the day before; place in refrigerator and skim fat off the broth.
Bring to boil; remove chicken and cool. Add vegetables to the boiling broth and cook until just tender. Add the tomatoes and chicken.
Again bring to a simmer for a few minutes, adding bouillon cubes and pepper to taste.
She says the \"pepper makes the soup.\"
Toast bread and tear into small pieces.
Beat together all other ingredients.
Pour over bread in small baking dish.
Let set 1 minute.
Sprinkle cinnamon and put diet margarine on top.
Scald milk in microwave for 2 minutes.
Bake at 325\u00b0 for 20 minutes. Great for breakfast.
Simmer ingredients for 1 hour.
Eat all you want as often as you like.
ou cook it.
Meanwhile, for the Mediterranean sauce, process all the
Line a muffin pan (12) with 2 1/2-inch paper muffin cups.
In a small bowl, combine the graham cracker crumbs and margarine. Press 1 tablespoon crumb mixture in each liner.
Top each with 2 teaspoons whipped topping.
Set aside.
In a large bowl with mixer on low, cream peanut butter and milk.
Add pudding mix and beat 1 minute or until well mixed.
Fold in the remaining whipped topping.
Divide the mixture evenly between the muffin cups and top each with dollop of strawberry jam.
Freeze for several hours or overnight.