Weight Watchers Garden Vegetable Soup

Makes 4 l-cup servings

1 c. sliced carrot
1/2 c. diced onion
2 garlic cloves minced
3 c. fat-free broth
1 1/2 c. diced green cabbage
1/2 c. green beans
1 T. tomato paste
1/2 t. dried basil
1/2 t. dried oregano
1/4 t. salt
1/2 c. zucchini

Spray a large saucepan with nonstick cooking spray, heat. Saute the carrots, onion, and garlic over low heat until softened, abt 5 minutes.  Add broth, cabbage, beans, tomato paste, basil, oregano, and salt; bring to a boil.  Reduce heat; simmer, covered, about 15 minutes or until beans are tender.  Stir in the zucchini and heat for 3-4 minutes.  Serve hot.

Spinach and Cheese Frittata

4 large eggs
2 large egg whites
1 cup fresh baby spinach leaves, chopped
2 T. finely chopped onions, scallions
1/4 t. salt
1/4 t. pepper
1 spray cooking spray
1/2 c. fat-free cheddar cheese

Preheat oven to 400 degrees
In a large bow, beat toether eggs and egg whites; stir in spinach, onions, salt and pepper.

Coat a 12-inch ovenproof nonstick skillet with cooking spray; heat skillet over med heat.  Pour egg mixture into skillet and cook until partially set, abt 5 minutes.

Sprinkle cheese over eggs.  Place skillet in oven and bake until cheese softens and eggs firm up, abt 5 minutes.  Remove from oven and let stand 1 minute before cutting frittata into 8 wedges.  Yields 2 wedges per servings.

(from weight watchers eating smart)