Potato Soup

30 oz (about 2 pounds) white potatoes, cut into big chunks
3 md carrots, sliced
3 stalks of celery, sliced
5 cups chicken broth (3-14 oz cans plus just a little bit of water to equal 5 cups)
12 oz. fat free evaporated milk
1 small onion
salt, pepper, ground basil to taste

Add all ingredients into a crock pot and cook for about 4-5 hours.

Servings: 8 (1 cup ea.)
Points: 2 per serving (figured on etools recipe builder)

Easy recipe. This is a pretty basic recipe but you can see how you can
change it up to your liking. The soup I tried (before making my own
version) was made with 5 cups of water and 5 bullion cubes. She didn't
add celery, instead just used celery seasoning. And she didn't add
onions. I like basil so I put some of that in to season it the way I
like. This is a very yummy soup. Just a bowl of big, chunky veggies!

Chili Soup

1 can (28 oz) diced tomatoes, undrained

1 can (15 oz) kidney beans, rinsed

1 can (14-1/2 oz) chicken broth

2 stalks celery, chopped

2 carrots, chopped

1 onion, chopped

2 tsp. chili powder

Bring all ingredients to a boil in a medium sauce pan. Simmer on low heat for 25 minutes or until veggies are tender.

The doubled recipe stats:

14 cups 1.7 points per 1 cup

Easy enough! I love this soup recipe. It's easy, low points
and yummy! I double it so I have enough for lunches the next
day. The crock pot could work for this recipe too.
The original recipe called for 1 cup of Mexican style cheese, some
to go in it and some to sprinkle on top but I omitted the cheese to
keep the points as low as possible. But you could add some and
just figure the points for how ever much you use. I found this recipe in the Kraft Magazine.

Ranch Salad with Roasted Vegetables

(Joni...this is for you!)

2 lb. red potatoes

4 carrots, cut into 1/4-inch thick slices (or just rounds...what ever)

2 small red onions, cut into thin wedges

1 Tbsp. olive oil

salt, pepper, dried basil flakes to taste

Romain lettuce, torn

Fat Free Ranch Dressing

Grated Parmesan Cheese

Pre heat oven to 425 degrees. Combine veggies and olive oil in a big bowl; toss to coat. Then add salt, pepper, and/or basil to your liking. Spray two cookie sheets with Pam and then spread veggies out onto each cookie sheet (single layer). Bake for about 30 minutes, stirring after 15 min. Let cool for about 5 minutes.

For each serving place torn lettuce on plate. Put 1-2 Tbsp of fat-free ranch dressing (1 PP) on lettuce. Scoop a 1/2 cup of roasted veggies (2 PP) onto lettuce and sprinkle with 2 tsp. of Parmesan cheese (1 PP).

This is SOOOO yummy!!! I've made it several times and I just crave it! Having the warm veggies on top of lettuce seems kind of different but it is yummy. I found this recipe from a Kraft magazine (I changed it from the original a little bit).