Notes:
A delicious, low calorie, good for your heart soup!

144 calories per one cup serving!

Servings: 14

Ingredients:
1 pound ground chuck
2 cups V8 juice (low sodium)
2 (16-ounce) packages frozen veggies
2 (14.25-ounce) cans beef broth (no salt added)
2 (14 1/2-ounce) cans diced tomatoes (no salt added)
1/2 cup uncooked alphabet-shaped pasta (I used a fun shape but you can use whatever you have on hand, preferably small such as elbows, macaroni, or wheels.)
dash of salt, pepper, and Italian seasoning

Directions:
Brown chuck in a pot. Drain meat and towel off excess fat as well as wiping down the pot. Return meat and add the V8 and next three ingredients. Bring to a boil, cover, and simmer for 10 minutes. Add in pasta and remaining ingredients, bring to a boil again, cover, and simmer for another 10 minutes or until pasta is cooked to your liking. Enjoy with a slice of garlic bread!

Submitted by:
Chelley Bones

Notes:
very fresh tasting salad and very savory can be used as a side dish or a snack

Per serving: 46 calories; 2 g fat; 0 mg cholesterol; 4 g carbohydrate; 1 g protein; 1 g fiber; 147 mg sodium.

found recipe at eatingwell.com

Servings: 4

Ingredients:
2 medium cucumbers or 1 large English cucumber
1/4 cup rice vinegar
1 teaspoon sugar
1/4 teaspoon salt
2 tablespoons sesame seeds, toasted

Directions:
1. Peel cucumbers and leave some green on them. Slice the cucumbers in half lengthwise and scrape out the seeds. cut into very thin half moon slices. Place in a paper towel and squeeze gently to remove any excess moisture.
2. Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add the cucumbers and toasted sesame seeds; toss well to combine. Serve immediately.

Submitted by:
Christine

Notes:
This is not my own recipe but you can find this recipe from eatingwell.com

Website for recipe: http://www.eatingwell.com/recipes/boneless_pork_chops_mushrooms.html

The website lists the nutrition information for the recipe and total time to cook. I found this recipe to be very good. I served it with whole green beans, carrots, and brussel sprouts… but it would be good with just about any vegetable. My husband even enjoyed this low calorie meal!

Servings: 2

Ingredients:
2 5-ounce boneless, center-cut pork loin chops, trimmed and pounded to 1/4 inch thick (see Tip)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon extra-virgin olive oil
1 medium shallot, minced
1 1/2 cups sliced mushrooms (about 4 ounces)
1/2 cup dry vermouth
1 teaspoon Dijon mustard
1 teaspoon chopped fresh thyme

Directions:
1. Sprinkle pork chops with salt and pepper. Coat a large nonstick skillet with cooking spray and place over medium heat. Add the pork chops and cook until browned on both sides and cooked through, 2 to 3 minutes per side. Transfer to 2 serving plates; tent with foil to keep warm.
2. Swirl oil into the pan, add shallot and cook, stirring, until soft, about 30 seconds. Add mushrooms and cook, stirring occasionally, until they soften and begin to brown, about 2 minutes. Add vermouth and cook for 15 seconds. Stir in mustard, thyme and any juices that have accumulated from the pork; cook until the sauce is thickened and slightly reduced, 1 to 2 minutes more. Spoon the sauce over the pork chops and serve immediately.

Submitted by:
Angel