Ok. So, the 12 days of Christmas have turned into 12 extra pounds on your thighs! It’s a new year and every commercial out there is calling us to health with gadgets, devices, gizmos and magical pills to help us trim down the waistline. If you’re joining the weight loss brigade this January, here are some recipes for you! Low Cal Dieter’s Soup can be stored in the freezer for spur of the moment munching. Add more veggies or meat to make it a heartier meal. Red Pepper Dip is a minimal calorie investment, but is a great boost of flavor in a bland dieting world. And, finally, add even more spice with a low cal version of Thai Chicken Curry. Happy dieting!

Low Cal Dieter’s Soup

5 medium carrots, peeled and cut into 1-inch slices 3 medium celery stalks, sliced 3 large onions, cut into 1-inch slices 3 cloves garlic, minced 2 (28-oz.) cans chopped tomatoes 1 small head cabbage, thinly sliced 2 medium parsnips, peeled and cut into 1-inch slices 2 (5-oz.) pkgs. spinach leaves 1/2 C. chopped fresh parsley 2 chicken flavor bouillon cubes 1 tsp. salt 1/2 tsp. pepper

Coat 8-quart stock pot with nonstick cooking spray. Add carrots, celery, onion and garlic and sauté over medium-high heat. Stir in tomatoes. Add cabbage and remaining ingredients with 12 cups of water. Heat to boiling over high heat, stirring occasionally. Reduce heat to low, cover and simmer, stirring occasionally, for 15 minutes or until vegetables are tender. Add more salt and pepper if desired. Each 1 cup serving has 35 calories, 2 grams protein, 8 grams carbohydrate, 3 grams fiber, 390 mg. sodium and absolutely zero fat or cholesterol. This soup can be easily frozen.

Thai Chicken Curry

(20 calories, 23 grams protein, 13 grams carb, 7 grams fat, 518 mg. sodium, 3 grams fiber) 1 can light coconut milk 3 T. reduced sodium soy sauce 1 tsp. brown sugar 2 tsp. curry powder (red or green) 1 tsp. minced ginger 1 tsp. minced garlic 1 tsp. chili powder 3/4 lb. boneless, skinless chicken breast, cut into 1-inch pieces. 1 red pepper, seeded and chopped 1 C. fresh mushrooms, sliced 1 large carrot, chopped 1 stalk celery, chopped 1 med. onion, chopped 1 C. snow peas 2-3 baby bok choy, chopped (green part only)

Place coconut milk in a large stockpot. Add soy sauce, sugar, curry powder, ginger, garlic and chili powder, and stir. Bring to a boil over medium heat. Add chicken, red pepper, mushrooms, carrots, celery and onion. Cover and cook for 5-6 minutes. Stir in snow peas and bok choy. Simmer for 5 minutes and serve.

Red Pepper Dip

1 C. roasted red peppers (water packed and drained) 1 tsp. garlic 1 T. parmesan cheese Pita or baked chips or veggies for dipping

Blend all ingredients until smooth. Dip is 10 calories per 2 tablespoons.