Ingredients:
5 all-beef wieners
1 onion, small
1/2 c. celecy, minced
1 carrot, cooked, diced
4 cups milk
1 t. salt
5 T. butter
3 T. flour
2 cups potatotes, cooked and diced
1/4 tsp. pepper

Brown weiners, onions, celery, carrot and potato in 2 T. butter.
Mix flour, milk, pepper, salt, pepper and 2 tbsp butter.  Heat constantly until
it boils and becomes smooth.
Mix everything together and heat until everything is hot, then serve.

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Tasty Pickled Green Beans

1 1/2 c. green beans, French style, steamed lightly
3/4 t. spice, pickling
2 tsp. stevia
1/4 c. pickle juice

Procedure:
Steam beans 5 minutes or less and strain.
Mix rest of ingredients and bring to a boil.
Strain to rid of spices.
If it is needed you can add vinegar or sweetener to taste.
Pour over beans and let stand overnight.

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Bean Pate Sandwich with Tomatoes and Arugula

Pate is usually a spreadable paste made of some type of liver or other meat that served with crackers or bread. This is a vegetarian version made of creamed beans. It might sound strange but try it, you’ll be surprised.

Did you know: Arugula is actually an herb that is disguised as a green has a rich peppery taste. It has a pungent, strong flavor that is mixed with leafy greens or cooked as a vegetable. You can use it anywhere even on top of pizza. If you don’t like it, try using it in this sandwich.  You may be surprised.

Ingredients:

2 cups white beans, canned
2 t. tahini (sesame paste)
2 garlic cloves
3 dates, pitted and chopped
2 T. lemon juice
1 t. vinegar
1 whole grain bread or baguette
1/2 cup arugula leaves, rinsed and chopped
2 tomatoes, sliced

Directions:

Place the ingredient and ⅓ cup of water in a blender and blend until smooth. The pate will keep in the refrigerator, covered, for up to 6 days.
Assemble the sandwiches and serve.

(makes 4 servings)

The real reason you’re most likely still plain fat or out of shape!

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Baked Potato and Leek Soup

Did you know: To help watch your weight, avoid cream based soups and instead enjoy broth based soups.  You can thicken soup with a little mashed potatoes or even pureed beans.

Ingredients:

6 garlic cloves, minced
2 T. butter
3 leeks, washed and chopped
5 cups vegetable broth
2 bay leaves
1 t. salt
2 pounds potatoes, cut into 1/2-inch cubes
1/3 cup light sour cream
black pepper

Directions:

In a large, heavy pot, melt the butter over medium heat. Add leeks and cook them until they are soft but not brown. Add the garlic and cook another minute. Add the broth, salt and bay leaves. Bring to a boil then reduce the heat to a simmer.  Add potatoes and cook until potatoes are tender,.

Discard bay leaves and remove from the heat.  Add sour cream. Cool until warm and process soup in a blender until chunky-creamy.  Reheat and serve.

(makes 6 servings)