2 cups thinly slices leeks, white part only
1 garlic clove, minced
5 cups chicken broth store-bought
2 cups diced peeled potatoes
4 cups diced zucchini
4 cups diced yellow summer squash
2 tablespoons chopped green onions or chives
2 cups low fat milk
Salt and pepper

In a large saucepan, combine leeks, garlic and a ¼ cup of broth. Simmer, covered, over moderate heat for about 3 minutes. Add potatoes and remaining broth, bring to a boil and simmer until potatoes are t\ender, about 10 minutes.

Add Zucchini and summer squash, cover and simmer until tender, approximately 10 minutes. Remove from heat add the milk, puree in a blender. Return ingredients to rinsed saucepan and reheat gently. Season to taste with salt and pepper. Stir in the chives or green onions just before serving.

(May also be chilled and served cold, like a vichyssoise)

Serves 4 Serving size 1 ½ cup
Calories: 130
Total fat: 2g
Total carbohydrate: 18g
Protein: 9g

Blend 7oz of plain low fat yogurt* with 1/8 teaspoon of vanilla extract and 1/8 teaspoon of butter flavor extract. Stir in a ¼ cup of chopped strawberries, chill and serve. Simple, easy and delicious.

*My personal favorite plain yogurt is FAGE total 2% yogurt it is high in protein, low in carbohydrate and above the rest in taste.

1 Box of Baby Tomatoes
½ of Firmed Tofu
2 avocados sliced
2 table spoons olive oil
½ Sliced squash
Add spinach

½ Spinach Salad
Handful of walnuts
3 small pieces of feta cheese
Dressing: Olive oil and Vinaigrette

1 cup - fat free or low fat milk
1 teaspoon - reduced fat peanut butter
1 - small frozen banana
¼ teaspoon - butter flavor extract

In a blender container combine all ingredients, blend until very smooth.

Nutrition
Total calories 220
Total fat 2.3g Saturated fat 0.5g
Total protein 14 g
Total carbohydrate 36 g
Fiber 3gm
Sodium 210 mg
Calcium 510mg (=50% daily requirement)