French Bread

Ingredients:

• 1 1/4 cups warm water 
• 1 tablespoon olive oil
• 2 teaspoons sugar
• 1 teaspoon salt
• 3 1/2 cups bread flour (flour with a little dough enhancer)
• 2-3 teaspoons yeast
• 1 tablespoon cornmeal

Directions:
Mix ingredients in mixer. Add flour a cup at a time to make sure it's not too dry. Knead for 5-8 minutes. Let rest for 10 minutes. Grease pan and sprinkle cornmeal on it. Shape dough into a long french bread roll and let rise on pan for an hour or so. Bake at 375 degrees for 20 - 25 minutes.

about 20 Slices - 88 calories , .9 g fat, .7 g fiber - 2 points per slice

Chicken Noodle Soup

Ingredients:

• 2 potatoes, peeled and cubed
• 1 cup chopped carrots
• 3-4 cups water
• 3 chicken boullion cubes
• 1 chicken breast
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon celery salt
• 2 cups egg noodles
• Salt, pepper, parsely to taste
• 1 tablespoon cornstarch

Directions:
Boil potatoes, carrots, in water with boullion cubes until barely soft. Boil chicken in garlic, onion and celery salt until done. Remove from water and shred. Cook egg noodles in same water as chicken cooked. Drain noodles. Add chicken and noodles to vegetables add salt, pepper and parsley to taste and add cornstarch to thicken.

8 servings - 137 calories, 1.7 g fat, 2.1 g fiber - 2 points


Egg Noodle Recipe
2 cups flour
1/4 teaspoon salt
1/4 teaspoon baking powder
4 egg yolks

Sift together first 3 ingredients add eggs to it and stir. Once mixed, roll out dough in to 1/8 to 1/4 inch thickness and cut into strips and dry on drying racks.

30 Minute - Minestrone Soup

Nutritional Analysis: One 1-cup serving (prepared with low-sodium bouillon) equals 88 calories, 178 mg sodium, 0 cholesterol, 14 gm carbohydrate, 3 gm protein, 2 gm fat.
(2 points!)

Ingredients

• 2 medium carrots, chopped
• 1 cup chopped cabbage
• 1 celery rib, thinly sliced
• 1 small onion, chopped
• 1 garlic clove, minced
• 2 teaspoons vegetable oil
• 3 cups water
• 1 (14.5 ounce) can Italian stewed or diced tomatoes, undrained
• 1 can kidney beans drained
• 3 cubes beef bouillon
• 1 cup torn fresh spinach
• 2/3 cup cooked shell macaroni
• 1/4 teaspoon pepper
• 1 tbs italian seasoning

Directions

In a 3-qt. saucepan, saute carrots, cabbage, celery, onion and garlic in oil for 5 minutes. Add water, tomatoes, beans, and bouillon; bring to a boil. Reduce heat. Simmer, uncovered, for 20-25 minutes or until vegetables are tender.

Stir in spinach, macaroni and pepper; heat through.