Choose one of 5 breakfast options and then eat chicken soup for your other meals each day.
Breakfast One:1 cup vanilla nonfat yogurt combined with 1/2 cup chopped fruit salad and sprinkled with wheat germ.
Breakfast Two: 1 cup ricotta cheese combined with 1/2 tsp. of sugar and a dash of cinnamon, 2 pieces whole-grain bread, toasted, 3 dried figs
Breakfast Three: 1 1/2 cups Total cereal, 1/2 cup nonfat milk, 1/2 cup calcium enriched orange juice
Breakfast Four: 1/2 cup prune juice, 1 small whole-wheat bagel topped with 1 oz of fat-free cheddar cheese melted.
Breakfast Five: 1 1/2 cups cooked Wheatena Cereal, 1/2 cup non-fat milk
Chicken Soup
Ingredients: 2 tbsp. oil (preferably olive oil ); 4 parsnips, cut into 1/2 inch pieces (this is about 1 lb. of parsnips);
4 ribs celery, sliced;
1 turnip, cut into 1/2 inch pieces (3/4 of a pound); 1 jalapeno pepper, seeded and chopped; 1 tbsp. chopped garlic; 2 tsp. salt; 1/2 tsp. cayenne pepper; 16 cups reduced fat, low sodium, chicken broth;
7 cans (5 oz. each) of chicken, or 5 cups (1 1/2 lbs) fresh chicken (cooked); 1 bag (16 oz.) frozen carrots; 1 box (10 oz.) frozen broccoli florets; 1 box (10 oz.) frozen chopped collard greens; 1 1/2 cups frozen chopped onions; 1/4 cup lemon juice; 1/4 cup chopped fresh dill or 1 tbsp dried dill.
Directions: In a large pot heat the oil over a medium flame. Add celery, parsnips, turnips, jalapeno peppers, garlic, cayenne pepper, and salt. Cook veggies for 15 minutes or until tender. Add the broth, carrots, broccoli, chicken, collard greens, onions, lemon juice, and dill. Bring all to a boil, reduce heat and simmer for 5 minutes.
Yields: 26 cups of soup