I save vegetable trimmings (the peels of potatoes, the ends of carrots and zucchini, the stems of parsley), and when I have enough, I put them in a stock pot, cover them with water and simmer for about an hour. The result? Vegetable broth with no sodium, made from the things I would normally throw out. It tastes great in soups or when making rice/pasta, and helps me keep my sodium intake low. Best of all, it's free!
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Staying on track was always easier when I turned to soup ( just watch the sodium if you are using canned) ESP good in winter , it can be a hearty lunch or stand in for supper when paired with salad or healthy sandwich /fruitbowl dessert!
Years ago I went to WW (Before the points PLUS) and they just basically had you make your own soup from veggies you like, low sodium LITE chicken broth and some canned tomato and spices ( DELISH!) You could make a lge pot for a few days or freeze some.
If you're not inspired, there are lots of smart, healthy choices nowadays and the beaity is that they are always there in a pinch .. an EZ " go to " food with chicken or turkey on LITE WW bread ( No mayo!) . ( Just skip crackers or white bread and you'll be fine!)
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