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French Onion Soup

1 Vidalia onion
1 cup beef broth
1tsp. garlic powder
1tsp. onion salt
1tsp. pepper
2 Melba toast


Slice onion with an apple slicer to make wedges and to open up the onion. Season the onion and place it on top of a foil sheet. Add 1⁄4 cup beef broth, and wrap it up tightly. Place in a baking dish and bake at 350 degrees for 1 hour. Make sure the onion is not too soft; you want it a little firm. Serve in a bowl with 2 cups of beef broth and 2 Melba toast. *Makes 1 vegetable serving*


Green Onion Soup

10 green onions
2 cups vegetable broth
1-2 tsp. liquid aminos
1 tsp. parsley
4 drops or 1 packet Stevia
1/2 tsp. paprika
1/2 tsp. salt
1/2 tsp. dill
1/2 tsp. thyme
1/8 tsp. cayenne or red pepper flakes
1/8 tsp. celery seed


Briefly steam the green onions until tender. Preheat saucepan over MED heat. Chop steamed green onions. In a saucepan, sauté the green onions in a small amount of vegetable broth for a couple of minutes. Add the parsley, Stevia, paprika, salt, dill, thyme, celery seed, and cayenne. Sauté 1-2 minutes more.  Add remaining vegetable broth, reduce heat, cover and simmer 20-30 minutes. Makes a great side dish on the G Diet. *Makes 2 vegetable servings*

Really Easy Chowder

1 (14.5 ounce) can diced tomatoes
3 stalks celery, chopped
1 teaspoon dried oregano
1 teaspoon dried basil
salt and pepper to taste
200 grams frozen tilapia, halibut or other white fish


In a medium sized stock pot place undrained tomatoes, celery, oregano, basil, salt and pepper. Bring to a boil over medium heat. Place frozen fish filets in pot. Reduce heat and cook for 10 to 15 minutes. Cook until mixture is heated through and fish is opaque and flaky. Thin with a little water if desired. *Makes 2 vegetable servings and 2 meat servings*

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