Ingredient: scallions, sliced

Skinny Chinese Chicken Soup

How To Prepare
Instructions

1. In a large pot, add chicken broth, mushrooms, teriyaki, Splenda, sherry and ginger and mix well. Turn heat up to a boil, then turn down to a simmer and cook for 15 minutes.

2. Stir in the chicken and ½ cup scallions. Continue to cook for 10 more minutes. Add brown rice and cook for an additional 5 minutes.

3. Ladle 1 cup into each bowl. Sprinkle with a little scallions and sesame seeds, if desired.

Makes 8 cups (each serving, 1 cup)

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 Skinny Chinese Chicken Soup
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Ingredients for Garnish: (optional)
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Salmon Roasted Vegetable Salad

How To Prepare
1
Preheat oven to 450°F.
2
Toss root vegetables in a large bowl with 1 tablespoon oil, 1/2 teaspoon pepper. Spread in a single layer on a large rimmed baking sheet. Roast for 15 minutes. Stir and continue roasting until soft and golden brown in spots, 13 to 15 minutes more.
3
Meanwhile, whisk the remaining 2 tablespoons oil, vinegar, garlic, mustard, and the remaining 1/4 teaspoon of pepper in a large bowl. Reserve 2 tablespoons of the dressing in small bowl. Add the salad greens to the large bowl and toss to combine; divide among 4 dinner plates.
4
When the vegetables are done, transfer them to the large bowl and gently combine with the reserved dressing, salmon and scallions. Top the greens with the salmon and vegetables.