Cream of Broccoli/Cheddar Soup Large head of broccoli, chopped; or 2 boxed frozen-cook till tender crisp, drain Meanwhile, make the roux Saute in soup pot: 1 stick butter, 1 small to medium onion, chopped fine Cook till onion is clear Sprinkle 1/2 C flour over mix, stir constantly till flour smell is gone. Abt. 3-5 mins. Add: 2 C milk a little at a time, stirring constantly. I use a whisk to get it lump free Blend in: 2 C shredded sharp cheddar till melted Add: 1 Qt. chicken stock a little at a time Add: broccoli Season with salt and pepper to taste (I use white pepper) Cook on low heat for abt. 15 mins, stir frequently to keep from sticking. Do not cover. Serve with a sprinkling of cheese and/or bacon bits Goes really well with Pumpernickle rye or Hawaiian bread and a glass or two of wine. We want comfort, right? I use 2% milk which I warm in the microwave, reduced fat cheddar when I can find it, Brummel & Brown spread instead of butter. I also add Julienne cut carrots (1 large). Sometimes I saute them with the onions. Sometimes I cook them with the broccoli. I've also added cut up cooked chicken. Use a flat bottom pot for best results...keeps the roux from burning/sticking

Mooorrrrnnnn'in!!!! Well, yesterday I ate TWO cinnamon buns which accounted for about 75% of my points for the day. Glad to say they are now out of my system. I am not angel but at the very least I am a very satisfied devil! Maxed my points yesterday and refocussed on better foods today. Crunchy red deliciuos apples, low fat (almost NO fat) rice pudding, planning soup for supper with low fat meat (realized I have not had much protein ... again!). To catch up a wee bit: ((((((Yellowhair & DH)))))))). I am prone to return to medication for diabetis, hence another incentive to behave (diet controlled). You were right to drag him to the doc like you did. Men. Never understand how they can just let things go or pretend that nothing is wrong. He owes you a treat I would say. Glad to read your post and that you were firm when you had to be. Big hugs coming your way! Kathy, I would love to have gone shopping with you. Especially with my wieght and body changes of late. Don't want to spend money on clothes again, yet....but quite happy to shop second hand. Sure can find gems in there if you have the time to look! Miss Walmart. MaryAnn your post about being surprised with your weight after your school break was a good trial run to see how you can handle maintenance after you reach goal - might not be as hard as you thought. You've done good girl! Beverly I know its hard but you are making better choices right now and reading the menu more and I bet labels too...so, in small ways, you are pulling yourself forward. Glad to see ya posting! Alice..really happy you are participating with us. We are with ya all the way. Don't forget small goals count, you can do this! We can all do this. Its wonderful to make new friends too! Keep us posted on your activities and thoughts! I have gone back to the MSNBC news site to read more nutrition articles. I think I am going to spend some time printing out inspirational articles and put them in a binder for when I need to read them. Never hurts to have them at hand. Today is a better day, it's also my last day this week (I booked tomorrow off). Want to make some soup tomorrow, do some laundry and get out for a stroll/fresh air. Have my nurse coming for a home visit (she is part of my outpatient clinic for my depression management). I tell ya, it never hurts to ask for help. I applaud all of those professionals who are always there when I need them. Life has it's challenges and I prefer to take the bull by the horns! Yeeeeee hhhhhhaaaaaaaaaa! Let's make today count! McPeg

I found two real winners in March. I've already made the salmon/bread salad twice! This recipe is by Robin Davis, the food editor of The Columbus Dispatch, to feature one pot meals that aren't casseroles. She suggested adding some baby spinach leaves, and that was GREAT (pretty, too). She adapted it from one in Food & Wine magazine, so I looked that up the second time I made it. That one called for putting the dressing and parsley in during the cooking, not after, and added capers. I put capers in the second time. It's good, but not necessary. WARM PAN-ROASTED SALMON BREAD SALAD Makes 4 servings Salad: 4 cups large bread cubes (preferably from artisan or peasant bread loaf) 2 garlic cloves, smashed 3 tablespoons extra virgin olive oil 2 pints grape or cherry tomatoes, halved Some baby spinach leaves and/or drained capers, optional Salt and pepper 1 pound skinless salmon fillet, cut into 2-inch chunks Juice of 1 lemon 1/4 cup chopped parsley Vinaigrette: 1 tablespoon red wine vinegar 1/2 teaspoon Dijon mustard 1/4 teaspoon dried thyme 1/4 cup extra-virgin olive oil Salt and pepper To make salad: Preheat oven to 450 degrees. Toss bread and garlic with 2 tablespoons oil. Roast 5 minutes until bread is lightly toasted. In a large bowl, toss the tomatoes with 1 teaspoon oil. Season with salt and pepper. Add to bread. Roast 10 to 12 minutes, just until the tomatoes begin to break down. Toss the salmon with the remaining 2 teaspoons oil and lemon juice. Season with salt and pepper. Nestle the salmon into the bread-and-tomato mixture. Roast until the salmon is just cooked through, about 6 minutes, adding spinach and/or capers a couple of minutes before done. To make vinaigrette: Transfer garlic to a small bowl and mash. Whisk in vinegar, mustard and thyme in a small bowl. Gradually whisk in oil. Season to taste with salt and pepper. Drizzle vinaigrette over salad. Add parsley. Toss to combine (or put in with tomatoes). Serve immediately. PER SERVING: 612 calories; 28 g protein; 30 g carbohydrates; 3 g fiber; 42 g fat (7 g saturated); 63 mg cholesterol; 340 mg sodium Here's the other one. FABULOUS! It's from Mark Bittman in the NYT in late February. Uh oh, maybe it was still February when I made it ... We don't eat pork, so I used a TJ vegetarian chorizo. Next time I will use a kosher merguez or other spicy real sausage. But even with the fake stuff, this was dynamite. Fried Chickpeas With Chorizo and Spinach 1/4 cup olive oil, plus more for drizzling 2 cups cooked or canned chickpeas, as dry as possible Salt and black pepper 4 ounces chorizo, diced 1/2 pound spinach, roughly chopped 1/4 cup sherry 1 to 2 cups bread crumbs. 1. Heat the broiler. 2. Put three tablespoons of the oil in a skillet large enough to hold chickpeas in one layer over medium-high heat. When its hot, add chickpeas and sprinkle with salt and pepper. 3. Reduce heat to medium-low and cook, shaking the pan occasionally, until chickpeas begin to brown, about 10 minutes, then add chorizo. Continue cooking for another 5 to 8 minutes or until chickpeas are crisp; use a slotted spoon to remove chickpeas and chorizo from pan and set aside. 4. Add the remainder of the 1/4 cup of oil to the pan; when its hot, add spinach and sherry, sprinkle with salt and pepper, and cook spinach over medium-low heat until very soft and the liquid has evaporated. Add chickpeas and chorizo back to the pan and toss quickly to combine; top with bread crumbs, drizzle with a bit more oil and run pan under the broiler to lightly brown the top. Serve hot or at room temperature. Yield: 4 servings. Mmm, I can't wait to make these again.

Not sure if I have a favorite - probably New England Clam Chowder, but I never make that. Yesterday I made minestrone, and here is the recipe I used: Minestrone Soup Ingredients: 2 tablespoons olive oil 1/2 cup minced white onion (about 1/2 small onion) 1/3 cup minced celery (about 1 stalk) 2 chopped zucchinis, chopped 2 teaspoons minced garlic (about 2-3 cloves) 2 cups water or vegetable broth 2 tsp vegetable soup base (if broth is not used - dissolve in the 2 cups water) 1 (14 ounce) can diced tomatoes (or whole tomatoes pur�ed in can) 1/4 cup carrots, shredded 2-4 tablespoons minced fresh parsley 1 teaspoon dried oregano 1/2 teaspoon ground black pepper 1/2 teaspoon dried basil 1/4 teaspoon dried thyme 1 to 1 1/2 cups water or vegetable soup base 1 to 1-1/2 tsp vegetable soup base (dissolved in the water, if broth not used) 2/3 cup small shell pasta (orzo, or similar) 1-3/4 cups cooked red kidney beans, drained* 1-3/4 cups cooked small white beans or great northern beans, drained* 2 cups fresh baby spinach (optional) 2 tbsp tomato paste or 1 tbsp tomato powder salt, to taste, if soup base is not used Directions: Heat the olive oil over medium heat in a large soup pot. Saut� onion and celery in the oil for 4-5 minutes or until onions begin to turn translucent. Add the zucchini and garlic and saute a couple of minutes more. Add vegetable broth to pot, plus tomatoes, carrot, and spices. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes. Add additional 1 cup hot water/vegetable broth (more, if needed), pasta, beans, spinach leaves (if desired), and tomato paste, and cook for an additional 20 minutes or until desired consistency. Less water will be needed if the spinach is used. Add salt to taste, if you are not using soup base. I use Better Than Bouillon brand vegetable soup base or one that I get from a restaurant supply store. Use more parsley if you are not adding spinach. *Note: I use 7/8 cup of each dried bean to yield the amount needed and cook the beans earlier in the day or the day before in plain water with a couple of bay leaves. I simmer them in the same pan. Alternatively, canned beans can be used (14 oz can each), drained and rinsed. Another favorite is Posole: Lars' Posole I recommend that you soak more hominy than you need, and you can freeze the leftover for later use. It is best to use hominy that is in pieces rather than whole kernals. Ingredients 3/4 cup dried white hominy corn (maiz trillado blanco) - about 2-1/2 to 3 cups when soaked - rinsed canned hominy can be substituted 2 tbsp canola oil 2 tbsp olive oil 1 medium onion, chopped 6-7 cloves garlic, minced, or finely chopped 1 red bell pepper, chopped 1 green bell pepper (or 2 Anaheim chilies), chopped 4 serrano peppers, finely chopped, some seeds removed 1 tbsp cumin 2 tbsp chili powder (I use Ancho) 1 10 oz can of Rotel tomatoes (or tomatoes with chilies) 4-5 bouillon cubes (vegetable flavor) 2 cups water (or reserved liquid from soaking) Cilantro, for garnish Grated cheddar cheese (optional) Directions To quick soak the hominy, place it in a pan and cover with triple depth of water. Bring to a boil, cover, and remove from heat. Allow to soak for about 2-3 hours, and then drain the water. You may need to check periodically to make sure there is enough water covering the hominy. Save the soaking water if you want to use it as a thickener for this or another dish. While the hominy is soaking (or almost ready), you can begin the rest of the process, starting with chopping all the vegetables. The pieces should be fairly small, but not minced, except for the garlic and serrano peppers. Heat the oils in a large saucepan (Mine is 4" deep) and add the chopped onion, peppers, and garlic. Saute for a few minutes, or until the onion becomes a bit translucent - it does not need to cook thoroughly, and you do not want to make the vegetables too soft. Turn off the heat, and stir in the cumin and chili powder. Add the canned tomatoes, bouillon cubes, water, and drained hominy. Bring to a boil, and cook covered for about 20 minutes. Serve in individual soup bowls with chopped cilantro, stirred in at the last minute. You can also add grated cheese if desired. Some people add lime juice, but I prefer to leave it out. It is traditional to serve this with shredded cabbage and fresh lime juice, but I did not know this when I made up this recipe. Mine is vegetarian, but it is usually made with pork in Mexico. Lars