After giving it some thought, I've decided to move the 30 Days of Photos game over to my other blog where it seems more appropriate. So, if you're interested, you can find it at Rapunzel's Castle.
Since it's still a bit chilly here (thank goodness!), I'm going to make another pot of soup. This one from Jenny Craig looks really tasty and can easily be made vegetarian by using Boca Italian Sausages and vegetable broth instead of the meaty ingredients.
Italian Sausage-Vegetable Soup
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6 ounces low-fat turkey Italian sausage link
2 cans no-salt-added stewed tomatoes -- (14.5 ounces each), undrained
1 can no-salt-added beef broth -- (13 3/4-ounces)
1 package frozen mixed vegetables -- (10-ounce)
1/2 teaspoon salt
1/2 teaspoon garlic powder
3/4 cup seashell macaroni, uncooked
Cook turkey sausage in a large saucepan over medium-high heat until browned, stirring until it crumbles. Drain; wipe drippings from pan with a paper towel.
Return sausage to pan, and add tomato and next 4 ingredients; bring to a boil. Cover, reduce heat to medium-low, and cook 5 minutes. Add macaroni; cover and cook 10 minutes or until macaroni is tender.
Source: Jenny Craig's No Diet Required cookbook, Copyright 1997
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NOTES : Makes 7 (1-cup) Servings. Per Serving: Calories 147; Carbohydrate 21.8g; Protein 8.2g; Fat 2.9g; Fiber 2.1g; Cholesterol 15mg; Sodium 339mg; Calcium 46mg; Exchanges: 1 Grain, 1 Vegetable, 1 Lean Meat
P.S. As cute as the pin-up is, I can't help but feel sorry for the poor turtle up there!
Have a Beauty-Full Day!
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