Ingredients

• 1 pound frozen salad-size shrimp
• 12 ounces fat-free evaporated milk
• 1 cup light coconut milk
• 1 cup water
• 1-2 tablespoons red, yellow, or masaman curry paste
• 2-3 drops imitation coconut extract (optional)
• 9 ounces frozen French-style green beans
• 3 ounces packaged rice noodles (i.e. rice sticks)
• 6 tablespoons mint leaves
• 6 tablespoons unsalted dry roasted peanuts

Directions

Place the shimp in a colander in the sink; rinse with cold running water, tossing occasionally, until thawed, about 3 minutes. Drain well and pat dry with paper towels; set aside. Meanwhile, combine the evaporated milk, coconut milk, water, and curry paste in a soup pot; bring to just below boiling. Add the green beans and rice noodles; bring to a simmer. Reduce the heat and cook, stirring occasionally, until the noodles and beans are just tender, 8-10 minutes, depending on the thickness of the noodles. Stir in the shrimp and continue cooking until heated through, 3 minutes more. Ladle into bowls and top each portion with a tablespoon of chopped mint and peanuts.

Serving Size: 1 cup (generous)

Points per Serving: 6

Notes: You can save 1 Point per Serving by omitting the peanuts. Also, if you substitute chicken for the shrimp, the Points may be higher — depends on how much chicken you add.

Source: WW Magazine (not sure what month/yr)

Ingredients

• 1 medium onion(s), chopped
• 1/4 tsp table salt, or to taste
• 1 medium garlic clove(s), minced
• 2 pound broccoli, tough ends removed, stems and florets chopped
• 4 cup fat-free chicken broth, or vegetable broth
• 1 cup fat-free evaporated milk
• 1/2 tsp hot pepper sauce, or to taste
• 1/4 tsp black pepper, or to taste

Directions

Put onion and garlic in a 2-quart saucepan with 1/4 cup water and simmer until onion is soft, about 10 minutes; spoon into large pot.

Add broccoli and broth to onion mixture and bring to a boil over high heat. Once boiling, turn down heat and simmer until broccoli is soft but still green, about 8 minutes. Do not cover pot while broccoli is cooking or it will turn gray.

Remove soup from heat and puree in pot with an immersion blender or puree in batches in a blender until smooth. (Note: Be careful not to overfill blender; the hot liquid can splatter.) Add evaporated milk and hot pepper sauce, and season with salt and pepper. Yields about 1 3/4 cups per serving.

POINTS® Value | 2
Servings | 4
Preparation Time | 14 min
Cooking Time | 20 min
Level of Difficulty | Easy

Ingredients

• 1 teaspoon unsalted stick margarine
• 1 onion, chopped
• 1 1/2 cups low-sodium beef broth
• 2 ounces French bread, cut into two slices and toasted
• 1/3 cup shredded part-skim mozzarella cheese

Directions

1. Preheat the broiler. In a medium saucepan, melt the margarine. Add the onion and cook, stirring as needed, until softened, about 5 minutes. Add the broth; bring to a boil. Reduce the heat and simmer, uncovered, until the onion is very tender, about 3 minutes.

2. Place one slice of the toast in each of two flameproof soup bowls; pour the soup over the toast. Sprinkle each with the cheese and broil until the cheese is melted and lightly browned, about 1 minute. Serve at once.

PER SERVING: 180 Calories, 6 g Total Fat, 3 g Saturated Fat, 12 mg Cholesterol, 326 mg Sodium, 19 g Total Carbohydrate, 1 g Dietary Fiber, 12 g Protein, 168 mg Calcium.

SERVING PROVIDES: 1 Bread, 1 Protein/Milk, 1 Fat.

Ingredients

• 1/2 cup chopped onion
• 3 cloves garlic, crushed
• 1 can each – black beans, kidney beans, pinto beans, white beans (all undrained)
• 16 oz. can chopped tomatoes
• 1 pkg. taco seasoning
• 1 pkg. Ranch Dressing Mix

Directions

Saute onion and garlic in large pot sprayed w/Pam.

Add remaining ingredients.

Add water if too thick.

Simmer 30 minutes.

1 cup = 1pt.

Ingredients

• 1 serving cooking spray (5 one-second sprays per serving)
• 1/4 tsp minced garlic
• 29 oz fat-free chicken broth
• 4 oz frozen cheese tortellini, without sauce
• 4 1/2 oz chopped frozen spinach, thawed
• 14 1/2 oz canned stewed tomatoes, undrained

Directions

Brown garlic in a large saucepan coated with cooking spray over medium-high heat, about 1 minute.

Add broth and tortellini; cover and bring to a boil. Reduce heat and simmer uncovered, about 5 minutes.

Add spinach and tomatoes and simmer uncovered, 5 minutes. Yields about 1 cup per serving.