Cabbage soup diet recipes are all over the world, as so many people use this diet as a way to lose weight twice a year. Remember that when using this diet, you should diet for one week and take several months off then you can resume your dieting practices again.

The first of many cabbage soup diet recipes is the military cabbage soup. For this recipe you will need a large pot, 13 ounces of chicken broth, 3 bell peppers, a can of whole tomatoes, a head of cabbage, green onion to taste as well as a large bunch of celery. Clean all of your vegetables under cold water by gently rubbing all areas. Chop the vegetables into sizes you can eat comfortably. Place all ingredients into the pot on the stove on high heat. Allow the soup to come to a rolling boil, which could take as long as 15 minutes. Place the heat on low and allow to simmer for an additional 10 minutes. Vegetables shouldn’t be overcooked when soup is done.

Another of the many cabbage soup diet recipes is the spinach addition. You will need half of a head of cabbage, 3 onions, a green pepper, a head of celery, a can of diced tomatoes and a pack of onion soup mix along with 3 vegetable boullion cubes and a water source. You will also need an 8 ounce can of vegetable juice, a cup of sliced mushrooms, 2 cups of spinach leaves and seasonings to taste. Chop the cabbage and celery into bite sized pieces, and then dice the onions and green pepper. Add all ingredients into a large pot and cover with water enough to fill half the pot. Place on the stove on high heat for at least 15 minutes. Your soup should come to a rolling boil, and then reduce the heat to low for 10 minutes.

For a broccoli variation in cabbage soup diet recipes, you will need a half of a head of cabbage, a yellow zucchini and a green zucchini, a green pepper, 2 mushrooms as well as 10 garlic cloves, 1 celery stalk, a carrot, 1 bunch of broccoli, a can of crushed tomatoes and a pack of onion or mushroom soup mix and one liter of water. Wash all of your vegetables under cold water, and then slice or dice into bite sized pieces. Add all ingredients into the pot and cover with water. Place on the stove on high heat for 20 minutes and then reduce heat to low for 15 minutes. Allow to cool and serve.

For the cabbage soup diet recipes for days 5 and 6 when meat is allowed, the cod and shrimps recipe is the best. Use a chopped onion, half a head of cabbage as well as 2 minced garlic cloves, a can of chicken broth, a can of vegetable broth, a pound of shrimp and a pound of cod. Add in one can of tomatoes of your choice and a tablespoon of white wine. Cook all veggies until they are soft, and then add the broths, wine and tomatoes. Simmer for half an hour on low heat. Add cod and shrimp until cod is flaky and shrimp is no longer pink.

I enjoy making these recipes with my children.  The recipes are straightforward, easy enough for even young children to make with a little help from mom (or dad).

Valentine’s Day Chex Mix

Ingredients

• 9 cups Rice Chex
• 1 cup white vanilla baking chips
• 1/2 cup peanut butter
• 1/4 cup butter or margarine
• 3/4 cup powdered sugar
• 1/2 cup M&M’s plain chocolate candy (red, white, and pink)
• 1/4 cup jimmies candy sprinkles (red or pink)

Step 1: In a smaller microwave safe bowl, microwave the baking chips, peanut butter and butter together, uncovered on High for 1 – 1.5 minutes, stirring every 30 seconds until melted and smooth.

Step 2: In a large mixing bowl pour in cereal.  Pour the peanut butter mixture over cereal and stir until evenly coated.

Step 3: Place half of the mixture into a 1-gallon food storage plastic bag.  Add powdered sugar, seal and shake until well coated.  Spread onto waxed paper (or foil) until cool.  Approximately 15 minutes.

Step 4: Stir the candies into the remaining mixture.  Spread onto waxed paper (or foil) until cool.  Approximately 15 minutes.

Step 5: Once cool, mix both cereal mixtures together.  Store in airtight container or place into baggies to share with friends at school.

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Valentine’s Day Snack Mix

• 1 package (12.7 ounces) Valentine’s M&M’s
• 1 can (9-3/4 ounces) whole cashews
• 1 package (8 ounces) yogurt-covered raisins
• 1 package (3.53 ounces) dried cranberries
• 1 cup miniature pretzels
• 1 cup chocolate bear-shaped crackers

In a large bowl, combine all ingredients. Store in an airtight container, or place into baggies to share with friends at school.

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Fruit and Fruit Dip

Ingredients:

• 1 Jar Marshmallow Fluff
• 1 block Cream Cheese
• 1 tsp Vanilla
• Variety of Fruits – apples, bananas, grapes, variety of melons, kiwi fruit, ….

Mix first 3 ingredients together. Slice fruits and serve.

Ingredients

* 8  ounces dried fettuccine
* 2  tablespoons butter
* 1  cup whipping cream
* 1/2  teaspoon salt
* 1/8  teaspoon freshly ground black pepper
* 1/2  cup freshly grated Parmesan cheese
*   Grated or finely shredded Parmesan cheese (optional)

Directions

1. Cook fettuccine according to package directions.

2. Meanwhile, in a large saucepan melt butter. Add cream, salt, and pepper. Bring to boiling. Reduce heat and boil gently for 3 to 5 minutes or until mixture begins to thicken. Remove from heat and stir in 1/2 cup grated Parmesan cheese. Drain pasta. Add pasta to hot sauce. Toss to combine. Transfer to warm serving dish. Serve immediately. If desired, sprinkle with additional Parmesan cheese, Makes 4 servings.

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* 1/2  an 8-oz. pkg. cream cheese, softened
* 2  Tbsp. butter, softened
* 1/4  cup lemon curd
* 3  Tbsp. powdered sugar
* 1  4.5-oz. pkg. prepared shortcakes
* 1/2  cup fresh raspberries
* 2  Tbsp. low-sugar raspberry preserves
*   Fresh raspberries
*   Small fresh mint leaves

Directions

1. For frosting, in small bowl beat cream cheese and butter with electric mixer on medium until smooth. Beat in lemon curd. Add powdered sugar; beat until smooth and fluffy. Set aside.

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* 2  small green and/or red sweet peppers, cut into thin strips
* 1  small red onion, cut into thin 1-inch-long strips
* 2  teaspoons olive oil or cooking oil
* 1/2  teaspoon ground cumin
* 1/2  teaspoon chili powder
* 2  tablespoons snipped fresh parsley or cilantro
* 1/3  cup reduced-fat cream cheese (tub style)
* 5  6- to 7-inch flour tortillas
*   Salsa (optional)

Directions

1. In a large nonstick skillet cook sweet peppers and onion in 1 teaspoon of the oil for 3 to 5 minutes or until crisp-tender. Stir in cumin and chili powder. Cook and stir for 1 minute more. Stir in parsley. Set aside.

2. Spread cream cheese over half of 1 side of each tortilla. Top with pepper mixture. Fold tortilla in half over peppers, pressing gently.

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* 6  10-inch flour tortillas
* 1/2  cup chopped onion (1 medium)
* 1  clove garlic, minced
* 1  tsp. cooking oil
* 2  cups shredded cooked chicken
* 1  cup canned black beans, rinsed and drained
* 1/2  cup bottled salsa
* 1/2  cup shredded Mexican cheese blend (2 ozs.)
* 2  Tbsp. snipped fresh cilantro or oregano
*   Cooking oil for frying

* 3  cups shredded lettuce
*   Purchased guacamole (optional)
*   Bottled salsa (optional)
*   Dairy sour cream (optional)
*   Cilantro leaves (optional)

Directions

1. Preheat oven to 350 degrees F. Wrap tortillas tightly in foil. Heat in oven about 10 minutes or until heated through.

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* 1/2  cup butter, softened
* 1/4  cup granulated sugar
* 1  tablespoon snipped fresh thyme
* 2  teaspoons finely shredded lemon peel
* 1  tablespoon lemon juice
* 1/4  teaspoon ground cardamom
* 1-1/4  cups all-purpose flour
*   Coarse sugar or granulated sugar

Directions

1. Preheat oven to 350F. Beat the butter in a medium mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add 1/4 cup granulated sugar until combined. Beat until combined, scraping sides of bowl occasionally. Beat in thyme, lemon peel, lemon juice, and cardamom. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Knead until smooth; form mixture into a ball.

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Do you need help unspoiling your kid? “You need to buy me…” “I need…” “I want…” “Give me…” We hear these phrases so many times a day that it’s easy to just let them wash right over you. But should you be paying closer attention? Is there a chance your children have become too spoiled living in the land of Target where instant gratification isn’t fast enough? And if the kids are spoiled is there anything you can do?

One day you have a toddler who poops in the potty for the first time. Delighted, you set out to the store to reward her with a gift. A year later, you celebrate the first book she reads aloud with another present.

In first grade, good behavior, spelling tests, and Tuesdays all seem like good reasons to give your angel a gift. And everything’s great until you realize that you personally are responsible for half of Target Corp’s revenues for the last quarter, and that your child has come to expect that her every action warrants a reward.

Recognize your role

If you think your child developed a case of the gimmees completely on her own, well, wake up sister. We love you, but it’s time to take a good, long look in the mirror and admit your own role in this adventure. We’re still friends, but you are at least partly culpable here.

So now that you’re in this mess, it’s time to start getting out. And you can, by committing to be your child’s parent, not her friend. She doesn’t have to like you all the time. And she will not actually stop loving you if you refuse to buy her candy, the latest princess movie, clothes from the coolest store, or whatever she’s clamoring for at this moment.

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* 1-1/2  pounds fresh asparagus or two 9-ounce or 10-ounce packages frozen cut asparagus
* 1  medium yellow sweet pepper, cut into 1/4-inch strips
* 1/3  cup chopped onion
* 1  small zucchini, halved lengthwise and sliced 1/4 inch thick (about 1 cup)
* 10  slightly beaten eggs
* 1  cup half-and-half, light cream, or milk
* 2  tablespoons snipped fresh Italian parsley
* 1-1/4  teaspoons salt
* 1/4  to 1/2 teaspoon ground black pepper

Directions

Butter a 2-quart rectangular baking dish; set aside.

If using fresh asparagus, snap off and discard woody bases. Scrape off scales, if desired. Cut into 1-inch pieces.

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* 1-3/4  cups all-purpose flour
* 2  Tbsp. sugar
* 1  Tbsp. baking powder
* 3  eggs
* 1  14-oz. can unsweetened coconut milk
* 6  Tbsp. butter, melted
* 3/4  cup coconut
* 1/2  cup chocolate-flavored ice cream topping
* 1/2  cup chopped toasted almonds
*   Sweetened whipped cream or powdered sugar (optional)

Directions

1. In a medium bowl combine flour, sugar, baking powder, and a dash of salt. Make a well in center of flour mixture; set aside. In another medium bowl lightly beat eggs; stir in coconut milk and melted butter. Stir in coconut. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).

2. Pour 1/2 cup batter onto grids of a preheated, lightly greased waffle baker. Close lid quickly; do not open until done. Bake according to manufacturer’s directions (about 3 minutes or until golden brown). When done, use a fork to lift waffle off grid. Repeat with remaining batter. Drizzle baked waffles with topping, sprinkle with almonds, and top with whipped cream or dust with powdered sugar. Serve warm. Makes 8 waffles.

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