ABBAGE SOUP

3 tbsp. tomato paste
2 tbsp. olive oil
4 c. water
2 tbsp. instant beef bouillon
1 pkgs. Lipton onion soup mix
1/2 c. chopped carrots
1/2 c. chopped celery
1 tsp. chopped parsley
1/2 tsp. Italian Seasoning
1/2 to 1 c. chopped cabbage
1/4 tsp. garlic powder

Combine tomato paste, olive oil, water, beef bouillon, onion soup mix, garlic powder in stockpot. Bring to a boil. Simmer for 10 to 15 minutes. Add carrots, celery, parsley and Italian seasoning. Simmer for 20 minutes. Add cabbage, simmer until tender. Ladle into soup bowls.
Makes 6 servings

OR

CABBAGE SOUP

1 1/2 lbs. ground beef
2 (16 oz.) cans tomato juice
1 pkg. Lipton onion soup mix
1 lg. head cabbage

Cook beef; drain fat. Add tomato juice, onion soup, chopped, washed cabbage (not too fine) to a large kettle or Dutch oven along with the beef. Simmer one hour on medium heat

OR

CABBAGE SOUP

12 oz. V-8 juice
4 ribs celery, cut in 2 inch pieces
2 (14 oz.) cans sliced style stewed tomatoes, undrained
2 (14 oz.) cans clear beef broth
1 broth can of water
3/4 lb. ham steak in bits (optional)
1 onion, size of a lemon, diced small
1/4 of a 2 1/2 lb. head of cabbage, diced with core and tough leaves removed
1 tsp. dry minced parsley
1 envelope onion soup mix
Generous dash of pepper
Salt, if desired, to taste

Put V-8 juice and celery into a blender on high speed until minced. Combine with all other ingredients in a soup kettle. Bring to a boil. At once turn to a gentle simmer and let it simmer covered 2 hours or until cabbage is tender. Makes 6 to 8 servings. Leftovers can be frozen and thawed to use within a year

OR

CABBAGE SOUP

1 med. head white cabbage
1 med. onion
1 lb. ground beef
4 slices bacon
1 can tomato soup or stewed tomatoes
3-4 q****er
Salt to taste

Chop onion and saute. Add to cabbage. Brown ground beef, drain and add to cabbage. Cut bacon in pieces and coo****il softened. Drain and add to cabbage. Simmer for 2-3 hours. Add tomato and let cook another 1/2 hour. Enjoy. This soup taste great the next day also.

Recipe Source Via Masala TV

   Thanks, I'm going to try it with my Orange Crush water inhanser. 

So, these are much lower in carb than the wheat version, but they have 24g of protein per serving.  While we probably shouldn't use them until maintenance of course, it's nice to know there are a few options that are healthier.  Great if you are vegetarian and don't mind higher carbs.

Edamame spaghetti (carbs are high-ish, but 1/2 or more less versus regular pasta):
http://www.amazon.com/Organic-Edamame-Spaghetti-lbs-907g/dp/ B00TCUM7X2

Black bean spaghetti (lower carb):
http://www.amazon.com/Explore-Asian-Organic-Spaghetti-7-05-Ounce/dp/B004NSG8F6/

I made some using ricotta cheese, and was so excited to have pb2 toast in the morning, and then topped them with egg salad for a snack later that day but I got hiccups while eating them both times. I'm going to try again to make them using cream cheese and see if I get a different reaction. Then again, I'm only 3 weeks out today, so I may need to hold off and revisit this at a later date.

Made a great discovery yesterday!!!   Im not fond of any yogurt, let alone greek, but i figured it was good for me, so I started to experiment...and discovered something new!  (at least for me)

I took 1/2 cup greek yogurt, and added a squirt of that liquid flavoring  (in this case, orange/tangerine) that you use for your water bottles...miso or something like that.   I mixed it around, and then added splenda to taste. OMG, i never thought yogurt could taste so good!!!   you'd love it.