5 CAN VEGETABLE SOUP
Ingredients
1 can (14.5 oz) Whole New Potatoes, drained and cubed
1 can (14.5 oz) Sliced Carrots, drained
1 can (14.5 oz) Zucchini with Tomato Sauce
1 can (14.5 oz) Diced Tomatoes with Italian seasoning
1 can chicken or beef broth

Combine all ingredients in large pot. Bring to a boil, then reduce heat and simmer 3 minutes. Season with salt and pepper. This recipe comes from Weight Watchers.

MEXICAN SOUP IN 15 MINUTES
Ingredients
1 lb. lean ground beef
1 package Ranch dressing mix
1 package reduced sodium Taco seasoning mix
1 can chili beans (15 oz.)
1 can whole kernel white corn (16 oz.)
1 can diced tomatoes and green chilies (15 oz.)
1 can stewed tomatoes (16 oz.)
2 cups water (you can vary this for thinner/thicker soup)

In a browning pan or skillet, heat the lean ground beef until cooked thoroughly. Once the beef cooking is underway, begin heating a pot (medium size) of water on medium-high heat. Add diced tomoatoes, together with the green chiles and stewed tomatoes. Once the beef is fully cooked, drain excess liquid, then add Ranch and Taco mix to the beef. Add beef mix to the water, tomato, and chile mixture. Add remaining ingredients and simmer. Enjoy!

MEATLESS CHILI
Ingredients
1 medium onion, chopped
4 cloves garlic, minced
1 T olive oil
1/2 cup shredded or julienne carrots
1 can stewed tomatoes
1 can diced tomatoes
2 cans black beans, drained
1/2-1 package chili seasoning mix
1 T chopped parsley

Saute onions and garlic in oil in a pan large enough for remaining ingredients. Add carrots, tomatoes, beans, seasoning mix and parsley. Cook on medium heat for 10-15 minutes.

CHICKEN FIESTA
Ingredients
4 cups chicken broth
1 cup salsa
1 package Mexican seasoning
1 (15 oz.) can corn
1 bag of spinach

Boil broth and salsa. Add in remaining ingredients and simmer. Top with low-fat cheese.

PASTA FAZOULLE
Ingredients
1 pound lean ground beef
1 cup diced onion
1 cup sliced celery
1 cup sliced carrots
2 cloves minced garlic
1 can tomatoes (15 oz.)
1 can tomato sauce (15 oz.)
1 can red kidney beans (15 oz.) undrained
2 cups water
5 t. beef bouillon
1 T dried parsley flakes
1 t salt
1/2 t oregano
1/2 t sweet basil
1/4 t black pepper
1/2 cup small macaroni

Brown beef in large skillet and drain. Add all ingredients except macaroni, bring to a boil. Lower heat, cover and simmer 20 minutes.

Add macaroni and bring to boil. Simmer until vegetables are done (10 minutes).

If your kids don't like it, freeze it in small containers for a quick lunch

COUSCOUS SALAD
Ingredients
1 cup instant Whole Wheat Couscous
2 1/2 T Olive Oil
3 cups tomatoes, diced
3 green onions, thinly sliced
1/2 t ground cumin
6 T lemon juice
Salt and pepper to taste
Optional: diced cucumbers or diced red peppers

Cook couscous according to package directions, without using oil or margarine. Stir in 1 1/2 T of olive oil. Transfer to large bowl and refrigerate until cool, stirring frequently with a fork. Lightly stir in remaining ingredients. Salt and pepper to taste.