The current newsletter from Harvest Eating was related to soups. I clicked on the link and was pleasantly surprised to see they have Video support for a lot of their recipes. If you have no idea how to cook, this is a great resource! If you like to cook and just need some inspiration, check it out for the recipes.

If you're new to cooking, please know that you do not have to follow a recipe exactly to get good results. (Baking is a different story!) For instance, some of the soups call for cream. If you need a milk serving for the day, use your normal milk choice. Or just leave it out altogether. You can add more broth if it needs to be thinned out, or leave it be for a thicker soup.

If he uses oil to start a sauté, you can use a lesser amount and count as one of your fat servings, or use cooking spray, or use water or broth. (I heat up a cup of broth in the microwave, then keep adding a bit to the hot pan as I need more liquid for the sauté so the pan doesn't cool off from cool broth.) They have great broth in the market in resealable boxes. Just be sure to buy a low-sodium version.

Here's the link to the website. Harvest Eating
Snoop around... I hope you find something different and interesting to make for dinner tonight! I'm making the cabbage sauté with a savoy cabbage I bought Monday, without the butter, of course, to have with our fish and chips.

Here's the soup link: Harvest Eating Soups
Check out the artichoke soup. That would be so easy to make, just leave out the cream, and sauté with spray. Soups are great to warm you up, to ease your hunger pangs between meals or with your dinner, use up veggies that are hanging around, and to sneak more veggies into your tummy.

Harvest Eating is one of my favorite sites. Keith Snow also posts new recipes on a blog that you can RSS and he Twitters.

Another good site is Delicious TV. Toni Fiore's recipes are healthy and really easy. Most have videos. You can subscribe to her new postings as podcasts as well.

I decided to try this out and got wonderful raves... it's made with all "FREE" stuff... so who know's what the cal count is....

so I peeled medium sized eggplants and zuchini... I then put them on the stovetop sprinkled with PAM non-stick spray and dashed some seasonings (no salt). I waited until the veggies got tender and brown and put them to the side...

In another pan.. I chopped up some veggies--- celery, onions, garlic, tomatoes, and even some brocolli and let them simmer until semi tender. Here I added some pre-packaged herb seasonings that you can get at a grocery store that says NO CALories... Season to your taste...

I then put the eggplant and zuchinni in a baking pan, split them open and stuffed them with my veggie "stuffing"... I baked them in the oven for 10-15 minutes and wallah... some sort of veggie cassarole.

I have been eating one stuffed eggplant and/or stuffed zuchinni every night this week as my dinner veggie serving. It tastes great either hot or cold...