Go light with variations of these favorites to keep you fit!

Fit French Onion Soup

Ingredients:
1 cups thinly sliced sweet onions
stick margarine
1 Tablesp flour
3 cups stock or canned, beef, chicken or mushroom broth
salt and pepper to taste
3 Wheat Rolls (recipe for them below)
1 ounce butter
4 ounces grated Swiss cheese

Mix onions in margarine until they're translucent. Then mix in with them the flour and stir. Then add broth, salt and pepper together. Simmer for half hour. Preheat oven to 375F.

Toast thin slices of rolls in a toaster oven for short time, don't burn them. Then butter them and place them on top of the soup. Sprinkle cheese on top. Bake in oven for 15 minutes or until cheese and roll slices are crusted over and slightly browned. Serve.

Healthy, Hearty Chicken Soup

Ingredients:
2 cups chicken stock (on hand stock or soups/extracts)
1/2 Tablespoons margarine
1 Tablespoons olive oil
1 Package Frozen Mixed Vegetables
OR:
1 cup raw, chopped broccoli
cup raw, chopped cauliflower
cup chopped sweet green pepper
cup chopped zucchini
PLUS:
Pinch salt & pepper
1 cup diced, skinless chicken (optional)

Pour stock in a medium saucepan. Add in vegetables, margarine, oil, salt, pepper. Simmer until veggies are tender, soup clear. Add chicken last.

Wheat Rolls
Ingredients:
cup plus 2 Tablespoons cold water
stick margarine
cup wheat gluten flour
1/2 cup stone ground whole-wheat flour
Pinch salt
3 eggs plus 1 extra egg white

Preheat oven to 420?F. Melt margarine in water over low heat. While this is happening, mix flours and salt together in bowl and add to water mixture after margarine melts. Mix well.

Remove form heat. Mix in eggs, using mixer if you'd like. Drop by spoonfuls on to greased cookie sheet. Bake rolls for approx. 26 minutes or until golden brown and crusty.

Homemade Chicken Noodle Soup

Ingredients:
2 cups chicken stock
1/2 Tablesp margarine
1 Tablesps olive oil
1 bag frozen mixed vegetables
OR:
1 cup raw, chopped broccoli
cup raw, chopped cauliflower (about 1-inch pieces)
cup chopped sweet green pepper
cup chopped zucchini
And:
salt and pepper to taste
1 cup diced, skinless chicken
1/3 cup pasta

Pour in a saucepan. Mix in margarine and oil, vegetables, salt and pepper. Simmer all until vegetables become tender with clear soup. Mix in chicken and pasta.

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