Chicken Tortilla Soup By: Libby Gaines Shelby

Place the chicken stock into a pot or crockpot
Add 1 can of diced tomatoes
Add 1 can of corn with juice
Add 1 can of green beans
Add 1 can of olives with juice
Add 1 can of red kidney beans with juice
Add 2 cans of diced green chili's
Add 1 packet of Taco Seasoning mix
Add 2-3 hot sauce packets
Mix all ingredients together and heat up
Then place 2 raw chicken breasts into the mix and cook until finished
Shred the chicken breasts with forks
Serve the hot soup and add cheese, sour cream, tortilla chips or fritos chips.

Libbys Note: She said this is an EXCELLENT recipe for food storage since you can use your canned goods and rotate them every so often.

Tara's Note: You can use low fat cheese and low fat sour cream and add a touch of fresh avocado to the mix and no chips for a lower fat option.

I had Libby's soup last weekend and it was truly fabulous!

Thanks Libby for your amazing soup recipe.

Donated by: Libby Gaines Shelby

Egg White Omelet - By: Marco Berg Kunz (Lean and Green)

Egg white omelet
5 egg whites (or the equivalent in Egg Beaters)
1/4 cup low-fat shredded cheese
½ cup diced veggies (try onion, mushroom, zucchini, tomato, peppers)
Top with salsa
Eat with 2 cups salad greens

Especially for Medifast Diet but is delicious and can be used for a healthy breakfast and balanced diet.
Thanks Marco!

Grilled Stuffed Zucchini - By: Emily Seibel Judd

Grilled Stuffed Zucchini
*My suggestions are at the bottom 2 medium zucchini (about 10") 4 oz Italian turkey sausage (that's 1 link of the kind pictured here) 1/4 C diced red onion 2 cloves garlic, minced 1 medium tomato (about 1/2 C diced) 1 1/2 T chopped fresh basil (or abt a teaspoon of dried) 2/3 C Italian cheese blend (the kind pre-bagged with parm/mozz/asiago/etc) 1 T Italian style bread crumbs kosher salt black pepper extra virgin olive oil Halve the zucchini and scoop out the insides. Leave 1/4" of insides in there. Dice up the inside stuff you scooped out and set aside (about 1/2 c. for the filling) Drizzle with olive oil and sprinkle with salt and pepper. Set aside. Brown sausage, then add onion, garlic and diced zucchini. Cook until onion is tender. Add tomato and basil, 1/4 tsp. salt and pepper. Remove pan and set aside. Cook zucchini hollow side down on the grill for 5 minutes until they have char marks and look tender on the inside. Put them on a plate or cookie sheet. Before stuffing the zucchini, add the cheese and bread crumbs to the meat mixture. Fill each zucchini shell and then stick back on the grill, covered for 5-7 minutes. *I used a spicy italian sausage that I got from Trader Joe's. It was really good! *I felt like it was too much cheese. I would maybe halve the cheese, or leave it out and then put it on top and stick it under the broiler for a couple minutes to it's brown, bubbly and crispy. *I may have gone a little overboard on the salt, I probably won't use as much next time.

Donated by: Emily Seibel Judd
Looks delicious can't wait to make it!
Thanks Emily!

Potato Soup - By: Lindsie Hazen

Potato Soup

1 1/2 cups leeks or green onions

1/4 cup water

5 cups cubed potatoes

3/4 cups celery

1 1/3 cups chopped carrots

1 tsp salt

2 cups water (or enough to cover veggies)

1/4 cup butter

1/2 cup flour

1/4 tsp pepper

1 tsp salt

4 cups milk

2 cubes chicken bouillon

Saute leeks or green onions in 1/4 cup water in a large pot until tender. Add potatoes, celery, carrots, 1 tsp salt, bouillon cubes, and 2 cups water. Cover and simmer for 20--25 minutes, or until veggies are tender.

Meanwhile, melt butter in medium saucepan. Add flour, pepper, and 1 tsp salt. Cook until smooth and bubbly. Gradually add milk and bouillon. Cook and stir with whisk until mixture thickens. Stir into veggies. Simmer until heated through and tender.

Lindsie's Note: I usually blend all of the ingredients together and puree. It blends well and tastes way better.

Tara's Note: I didn't use flour and I did it in the crockpot and didn't blend it was delicious!

Donated By: Lindsie Hazen
Thanks Linds!