Chicken-Vegetable Soup

This is my go-to lunch. 

from The 17 Day Diet Cookbook

Ingredients: 

• 4 baked chicken breasts, diced into small chunks (I never used this many) 
• 1 1/2 cups cabbage, chopped
• 1 large carrot, chopped
• 1 cup okra, sliced
• 1 large onion, chopped
• 2 large celery sticks with leaves, chopped
• 1 15-oz can of crushed tomatoes
• 1 14oz can fat-free chicken broth
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper 

Directions: 

Place all ingredients, except chicken, in a large pan and simmer for one hour or until vegetables are soft. Add in chicken and heat thoroughly. Makes 4 servings. 

Eggplant Parmesan

from The 17 Day Diet Cookbook

Ingredients: 

• 1 large eggplant, peeled (I don't peel it)
• 4 egg whites
• fat-free Parmesan cheese (i just use regular) 
• Garlic powder, to taste
• 1 cup low-carb marinara sauce ( i just use regular) 

Directions: 

Preheat oven to 400 degrees. Cut into 1/4 in slices. In a shallow dish, beat egg whites and 4 tablespoons of water until foamy. Dip eggplant slices into egg whites, then into fat-free Parmesan cheese, pressing cheese into eggplant. Place eggplant on prepared baking sheet that has been sprayed with vegetable spray and sprinkle with garlic powder. Spray vegetable cooking spray over eggplant  slices. Bake 30 minutes at 400 degrees, turning eggplant over after 20 minutes, until golden brown and cooked through. Cover with 1 cup of low-carb marinara sauce. Bake for 30 minutes, or until eggplant is piping hot and sauce is bubbly. Makes 2 large servings. 

Turkey Black Bean Chili

from The 17 Day Diet Cookbook

Ingredients:

• 1 pound lean ground turkey
• 2 cups black beans (optional- I've never used them but I should try it sometime!) 
• 1 cup chopped onion
• 2 cups tomato sauce
• 1 tablespoon chili powder
• 1 teaspoon Kosher salt
• 1/2 teaspoon black pepper

Directions: 

In a saucepan, brown the ground turkey over moderate hear. Add the remainder of the ingredients. Simmer for 20 minutes. Makes 4 servings.