Janice's Indian-Inspired Soup

5 large potatoes
5 large carrots
6 small stalks of celery
1 medium-large onion
1 cloves of garlic


Chop it all up. 
Boil in about 8 cups of beef broth (I think I used just slightly less). 
When veggies are very soft, stop boiling, blend it all until reasonably smooth. 
Pour back into pot and mix in 2 teaspoons each of cumin and curry, 1 teaspoon of turmeric, and 1 teaspoon of thyme.

Great when you're craving a low-cal version of Indian cuisine.

Serves 6. Each serving:

Calories: 86
Potassium: 415
Fat: 0
Carbs: 14
Fibre:2
Protein: 4

Baked Sweet Potato

To accompany the fish and mushroom risotto I made for supper tonight, I decided to use up a sweet potato I had laying around. I just tossed it in at 350F until I remember it was still in there. The skin of the potato had come away from the flesh, so I peeled it off, made some gentle indents in the potato and sprinkled it with sea salt.

Sweet, salty, and oh-so-filling, this is something I will definitely make again!

Pan fried chicken with mashed potatoes and garden salad

To make the chicken, I took out some all-purpose flour and added a bit of any spices I had on hand that sounded good: paprika, mustard powder, oregano, coarse sea salt, etc. Then I broke one egg into a shallow bowl, and whisked it around with a splash of milk. After rinsing the chicken breasts, I dipped each into the egg mixture, coated it in flour, back into the egg mixture and a final flouring before gently putting it into a pan of hot oil. Once removed, I drizzled with some light Renee's Caesar dressing and honey.

The mashed potatoes were two red potatoes I washed, cubed, and boiled, then mashed with my new Pampered Chef potato mashing tool along with some butter and milk.

Point Plus Value for this meal: 14