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Difficult people are on the hunt for a quarrel. It’s not personal, usually. It’s just that you happen to be the most convenient target.

Difficult people are insecure. They want YOU think and live like THEY think and live. Misery indeed loves company. They feel better if you are tense and unhappy.

What can you do to instantly neutralize their negativity? You cannot stop them from being difficult and demanding. Heaven help you if you try! But you can control your own reactions through the amazing power of NowFacts.

What are NowFacts?

Simple, healthy and truthful principles you voice to yourself silently, in the present moment. Speech is powerful! It is your connecting point back to your calm and intelligent center. Speech instantly reminds you of the wisdom and power you already possess.

Here are 7 NowFacts you can use when difficult people are on the prowl. These are secret silent statements you say to yourself:

1. I am not an actor who must obey your script.

The difficult person has a script. In the script he writes that you get angry, that you fight with him, that you condemn him, that you get stressful and frustrated. Difficult people want opposition. That is their primary aim! When you employ this NowFact you inform yourself that you have the power of choice. You are never compelled to go along with their script. A silent refusal to take the bait sends a very powerful signal to the difficult person. They get it!

2. I just cannot afford you any more.

This NowFact reminds you that some relationships carry much too high a price. You have to let go. There is no feeling of superiority or hostility. You simply cannot afford the relationship any more. It cost too much. You have to move on because you know it is best for YOU and for the other person.

3. I see your rage as childish, not forceful.

Here is how you can heal your perceptions. This NowFact reminds you that anger is weakness, not strength. Work with this NowFact and watch it release its treasures of wisdom and self-command. You’ll never again cringe before an angry person.

4. You don’t know it, but I remain at a safe inner distance from you.

Personal growth widens the gap between both your own inner negativities and those of others. You see anger from a higher place. Instead of being immersed in it, you’re above it now. You need never descend to a lower level to accommodate an immature adult. With NowFacts, your life is in your power!

5. I will not injure you by doing your work.

Difficult people are very sly in getting others to carry their load. They ARE difficult precisely because they have refused self-responsibility. We harm adults when we do things for them they must do for themselves. This NowFact is compassion in action. Truth is never clouded by sentimentality, which is nothing more than cruelty in disguise.

6. I sense a lot of violence in your gloom.

This NowFact is in the same category as number 3 above, “I see your rage as childish, not forceful.” It is called “reframing.” Reframing teaches us to see things through an entirely different lens. It is an amazingly effective method for self-renewal.

Difficult people are often gloomy. How often have we tried to cheer one of them up and been bitten? It can be compassionate to say an encouraging word at times. But we have to be wise! Hardened and dedicated difficult people want your cheerful words, not to pick themselves up, but to pull you down with them! Sense the violence behind their mask of gloom and you empower yourself.

7. If you want a destructive fight you will have to fight all alone.

A destructive fight is what the difficult person is after. It’s what THEY want, not what YOU want. With this NowFact you can stay in your own clear skies.

If you refuse to battle the difficult person on their own turf, what can they do about it? The only way they can control you is if you catch the negative ropes they toss. Anger, guilt, frustration — all these negative ropes fall to the ground, unclaimed by you, once you learn to leave the problem with the person who has it.

Conclusion

Remember, these NowFacts are voiced silently within yourself, unless you know you are alone. They help you ignite self- understanding you already possess but have temporarily forgotten. Difficult people seem to have power only when YOUR True Power is temporarily dormant. Wake it up!

Nothing is more beneficial than standing up for what you know to be true. Don’t let the world and its drowsy people tell you what is true for you. Tell yourself! Passivity in the face of falseness is the underlying cause of the world’s problems. With NowFacts you reclaim your life with its inherent happiness, intelligence and humor. Nothing is more fun!

Tom Russell is the author of Several eBooks, including “The Power of Vertical Thinking” and “Seven Secrets to Light Up Your Essence.” He is the host of http://www.SuperWisdom.com and the editor of the SuperWisdom E-zine, read biweekly by more than 20,000 people in 42 countries. He assists professional salespeople and entrepreneurs to live with greater energy, focus and spiritual insight. He has been interviewed on more than 200 radio and TV talk shows.

Barbecue pit

The barbecue pit has been around since 1920,s and it was used to cook barbecue beef ribs. BBQ ribs had a far more delicious than ribs cooked in the kitchen.

Barbecue pits were very popular in 1950’s. Just about everyone had one in their back yard. Back then groups of friends and family got together more often. Today with our busy lives we just don’t seem to find the time for the backyard barbecue pit. Too bad!

Finding plans to build your own back yard BBQ can be a bit of a challenge. The best place to look is online where there are several sites with basic plans. Since the popular pits have not been around for over fifty years, there are not a lot of people left who know how to build one from scratch.

Sorry, you just can’t dig a hole in the back yard and throw in wood and charcoal. Those days are gone. With all the government and municipal regulations you’ll probably land up with a big ole fine. The fire department might even show up at your door, and they’ll not be happy about your backyard open fire.

Be sure to check with the local town or city to see if you need a license to burn. Some cities even have a building inspector who will need to approve the BBQ pit before you build it or use it.

If you plan on adding electricity or a gas burner you will likely need additional permits which are usually issued by your town, city, or region. Regulations may require the gas or electric apparatus to be installed by a licensed professional. So take some time to research your project.

You also have to decide how simple or how complex you would like your BBQ pit to be. Is it going to be a basic fire pit or do you want a fully functional gas grill which would include side burners and warming flats.

What type of grill is you build is only limited by how big your pocket book is and what your personal needs are. Really all you need is a place for the fire that is well ventilated and a grate or grill to place the food.

There are some simple rules you should follow. The placement of the barbecue should be away from other structures so as not to create a fire hazard.

Be sure the location you choose for your BBQ will be one you’ll be happy with for years to come, because you don’t want to have to move it.

Blend with the appearance of your house and your yard. That way the pit fit in nicely and not look out of place. Do not place it too close to large flowering plants that get bigger each year or you’ll be faced with moving the plant or the pit.

You should be able to use the out door kitchen all year round. Build the barbecue grill to stand up to all the seasons in your location. You want the outdoor kitchen to last. With a little extra thought you could have good storage and preparation space

When designing the out door grill make it easy to clean. It would be a shame if you had to cut out some bricks to clean the unit or to replace a part.

There are only a few books with plans for building a back yard barbecue pit. Your local library may have older books that can help you. The internet is also a good source of information.

Remember a well designed barbecue pit can be more than a place to cook food. It can be a place to entertain and enjoy good friends, good conversation and good food in the traditional Texas style!

About the Author

Tom Strayhorn is one of the few real cowboys left so why not saddle up and come visit him at Cowboys-n-Campfires

Grilling recipes give people tremors just thinking of the explosive thought of bbq grills producing tender, smoked ribs that melt right in your mouth.

Slabs of meat we call hamburger patties, spare ribs, steaks, lamb chops, and more line up gas grills like army soldiers lining up in front of their lieutenant. A great complement to barbequing is appetizers. An appetizer is a smaller portion of food like pizzas and wings that can be prepared by grilling, barbeque smokers, or the good ol’oven with its heat source located above, not below like grills.
Fajitas and burritos can also be slapped on bbq grills and barbeque.

BBQ recipes are most diverse with the addition of slices of pizza or a cut of bread. A great tip to heat up those appetizers for your barbequing pleasure is blasting the gas grill to its optimum max temperature, having it heat up, turning it off, and slap the appetizer on it immediately. This savvy grilling method will cook your food quickly without burning your barbecue. Anything with cheese will melt to perfection, so add shreds of cheese to your favorite appetizer and grill it!

Along with turkey, chicken, and steak - staples of grilling and barbequing - you can use your natural gas grills to heat appetizers with it. A full plate simply does not consist of a barbecue food like steak. Appetizers like Buffalo wings should be added to the side to quell hunger like a champion. Doner kebabs are also perfect - they add a certain element to your barbecue that is unmatched adding Turkish touch to your cuisine. Chicken, steak - it doesn’t matter, help bloat the stomachs of your loved ones by grilling appetizers. Whether you use your barbecue smoker or gas grill, your bbq appetizer will surely turn out perfectly cooked and savory to the taste buds.

To conclude, learning all the ways of grilling recipes will ensure an enjoyable grilling experience and if you want additional information check out http://a1-bbq-grills.com/grilling-recipes.htm or go to http://a1-bbq-grills.com web site for information on gas grills, barbeque smokers, outdoor living, hot tubs and of course grilling recipes.

This is Jack’s first web site and he expresses an enthusiasm about gas grills, barbeque smokers, backyard or outdoor living, which includes hot tubbing and grilling recipes!

Do you have an interest in cooking? Or, are you interested for some of the low carb chicken recipes? If so, then you have found the right page for your need. Why? Obviously, it is for the main reason that in this article you will find two of the favorite low carb chicken recipes that you can add to your low carb chicken recipe collection. It is also interesting to know that these provided low carb chicken recipes are taken from the most trusted resources on low carb chicken recipes. So read on for your great advantage.

So here is one of the great low carb chicken recipes that will give you a sense of satisfaction before and after preparing it. Well, this low carb chicken recipe is named as Crunchy Pecan Chicken. Generally, this low carb chicken recipe is a skillet chicken recipe that has a coating of ground pecans and Parmesan cheese. This is basically composed of one cup of ground pecans, cup of grated parmesan cheese, teaspoon of garlic salt, teaspoon of dried leaf basil that is crumbled, lemon juice for dipping, 4 boneless chicken breast halves that are also pounded to make flat and even in thickness, and 2 tablespoons of olive oil.

In terms of the procedures involved in this low carb chicken recipe, all you need to do is to combine the pecans, cheese, garlic salt and basil in a huge low dish. Then put the lemon juice in another low dish; dip the chicken in juice and then coat with pecan mixture. After that, you heat oil until moderately hot, and then add the chicken. The average period for each piece of chicken to be cooked is 3 to 5 minutes on each side or until golden. As simple as that!

The other notable low carb chicken recipe is what is known as Smacking Wings. Accordingly, this low carb chicken recipe is about wings that are tangy and sweet version of Buffalo wings. This is basically composed of 16 chicken wings, cup of salad oil, cup of balsamic vinegar, cup of honey, 2 tablespoons of brown sugar, 2 tablespoons of cane syrup or dark corn syrup, 1 tablespoon Tabasco sauce, teaspoon of red pepper flakes, teaspoon of dried thyme, 1 teaspoon soy sauce, Worcestershire sauce, teaspoon cayenne, and teaspoon of ground nutmeg. The directions for this low carb chicken recipe are just so simple and brief. You just need to cut off and discard the bony wing tips, and cut the remaining wings in half. Then in a large bowl combine the remaining ingredients and blend well. Marinate the wings in this mixture for one hour in the refrigerator and then grill in a medium heat for 15 to 20 minutes.

Check out our low carb recipes site. Feel free to redistribute this article as long as there is an active hyperlink pointing to our site. Enjoy.

According to The American Heritage Dictionary of the English Language, paella is a saffron-flavored dish made with varying combinations of rice, vegetables, meat, chicken and seafood. The Dictionary also explains that in the Old French and Catalan languages, paella means frying pan or pot. The traditional paella pan is flat and of large diameter, it can also have handles on each side.

In fact, paella is one of the most versatile dishes to make. Paella also has the advantage of being great to clean out the fridge and use up leftover meats and vegetables. Any combination will eventually be great the secret is in the chemistry. Paella is a dish that is generally made to feed several people. Moreover, paella is quite flavorful the next day as the tastes have had time to mix together and become stronger.

This article is not a recipe but rather an outline that describes the three basic steps to follow to make a wonderful paella while leaving the reader (the chef!) the latitude to be creative and to make the dish their own by customizing it to their taste.

First the rice.

Select a type of rice that you are comfortable using. Feel free to experiment but know that paella contains a lot of ingredients and if you are unhappy with the end result with a particular type of rice, you might end up with a lot of waste. Basmati, brown or a mix with wild rice can add great taste and texture. Follow the instructions on the package with regards to washing and cooking the rice. Finely chop some onion, garlic and tomato. Heat a saucepan and add olive oil once the saucepan is hot (make sure that the oil does not start smoking. Burnt olive oil is carcinogenic and quite unhealthy). Once the oil is hot, throw in the uncooked rice. Frying uncooked rice gives it a nutty taste. Let the rice fry in the saucepan for a minute or so. Add the chopped onion, garlic and tomato until they soften, mixing constantly. Spice with saffron, salt and pepper. Feel free to experiment. Cumin, Cayenne various fine herbs or even a bit cinnamon or cloves can easily be added for a flavoring of your own. This mixture should not be on the stove for more that three to five minutes. At high heat with constant mixing, none of the ingredients should stick but they should mix well together and soften. Once all the ingredients are combined, remove the saucepan from the burner and mix in some frozen peas. Add enough peas to make a well balanced mixture.

Second the meat.

In a frying pan at high heat, brown some pieces of chicken. Upper thighs, drumsticks, breasts…it’s all good. Do not cook the meat completely but brown the outside. Once browned, set the meat aside. Lamb can also add great flavor to your paella.

Third combining it all.

Cover the bottom of the paella pan with the uncooked rice mixture. Add the browned chicken pieces on top. Add uncooked Merguez (spicy lamb sausages) and small fish filets rolled up and fastened with a toothpick or string. Use any type of fish but make sure that its flesh will hold well together. Pour some chicken broth on top (if the broth is warm the cooking time will reduce). Note that you can also add wine for more flavor. Cover the paella dish and cook for about 45 minutes at 350F or until the rice is cooked. At this point you can add raw shrimp or muscles and cook uncovered for another five minutes.

In short, the secret to preparing the perfect paella is to make it your own!

You too, can manoeuvre in the unfamiliar waters of gourmet cuisine, with just a few well-learned techniques that are easy to master, and build a repertoire of literally hundreds of dishes and deserts. Let Geoffrey set you on the path today, to gastronomical delights! www.free-recipe-books.com

Christmas recipe makes: 16 slices
calories per serving: 210
preparation time: 20 minutes
cooking time: 60 minutes
suitable for freezing

Christmas recipe ingredients:

• oil

• dates, stoned 125 g (4 oz)
• stem ginger, in syrup 50 g (2 oz)
• bicarbonate of soda, 2.5 ml (half tsp)
• milk, 50 ml (2 fl oz)
• butter, 125 g (4 oz)
• sugar, soft brown 125 g (4 oz)
• eggs, 2
• syrup, golden 150 g (5 oz)
• treacle, black 150 g (5 oz)
• flour, plain 225 g (8 oz)
• ginger, ground 7.5 ml (1.5 tsp)
• salt

Christmas recipe instructions:

1. Take a square 9 inch cake tin, grease and line with non-stick baking paper. Mix the bicarbonate of soda with the milk and chop the stem ginger and dates into rough pieces.

2. Blend together the sugar and butter, then add the beaten eggs. Stir in the stem ginger, dates, milk, treacle and syrup.

3. Blend in a pinch of salt the ground ginger and the sifted flour. Place into the cake tin and bake at gas mark 2 (150 degrees centigrade, 300 F) for about 60 minutes. Another test is to put a skewer into the mixture and it should come out clean. After baking leave the cake in the tin for 1 hour, then remove fron the tin and place on a wire rack.

4. Wrap in greaseproof paper when cool.

(c) Paul Curran, CEO of Cuzcom Internet Publishing Group and webmaster at Gifts-for-Christmas.com, bringing
you recipes and unique gifts for christmas including their
online home collectibles and russian gifts stores.

This article may be published electronically or in print in
its entirety as long as the author bylines in the resource
box are included and urls kept live. A courtesy copy of your
publication or web page URL would be appreciated.

When it was unfolding, I never thought I lived in “simpler times”. That would have described pioneer days, or the world prior to the industrial revolution. Simpler times would, one day, be John-Boy and the rest of the Walton gang having dinner with Grandma and Grandpa. I was a child of the sixties, a Kennedy baby, jaded by a revolution that was counter-culture and in full regalia by the time of the Moonwalkthe “where were you?” moment of my wonder years. We watched young soldiers in bloodied Technicolor and civil riots in black and white. The world around me seemed anything but simple.

My friends and I took for granted that our moms were housewives, married to both their houses and the men who lived there while working 9 to 5 jobs. We lived in cookie-cutter homes, in planned suburban developments, and household responsibilities were defined as gender specific. This was not “simpler times”, just simple common knowledge. Who would have known that even this last bastion of “home security” was headed for a revolution? Ira Levin was sitting somewhere writing “The Stepford Wives”, and, when it hit the best seller list, our mothers would realize that they had all been living in blissful denial.

That was long before satellite and cable, when the microchip and the personal computer were only science fiction, when the one reality show on TV was the six o’clock news, the days when you’d wait anxiously for Saturday mornings to roll around so that you could eat a box of Captain Crunch and watch three or four hours of prime cartoon programming before going out to play kick ball with the kids on the block. Ah, the world prior to The Cartoon Network. When the advent of cable brought cartoons 24/7, it was a hard concept to grasp. You mean you can catch Bugs any time of the day? What a concept!

It was the summer of ‘69 - political turmoil for some, sunshine ecstasy for others. While half a million flower children grooved to Hendrix and got back to the garden, I was at sleep-away camp, and witnessed as my counselors listened, instead, to draft numbers being announced over a PA system - praying they wouldn’t hear the tin can call their boyfriends to Viet Nam. Three hundred Camp Wah-Nee kids crowded into a social hall to watch the Man on the Moon spectacle via a simple 24-inch television with rabbit ears. I was sucking on a Sugar Daddy, and peering out the door to see if those guys were really moving around up there. Simpler times.

I wore a key, tied to a piece of yarn, which hung around my neck. I’d walk the seven blocks from elementary school to our house. My sister never accompanied me. Being three years older gave her the advantage of having a large pool of girlfriends, as well as a large number of after-school opportunities. If mom still wasn’t home from her afternoon errands, or it was a day she put in hours at a local linen and towel store, I’d let myself in, lock the door behind me, and wait for her return.
Watching Graham Kerr - The Galloping Gourmet, a cute playboy/gourmet cook, was my after-school opportunity. I loved being in the kitchen, and there was nothing like winding down a long day of public school than by hanging with my inebriated friend. Kerr was always taking “a short slurp” of wine, and making all kinds of innuendos while cooking outlandishly rich dishes, loaded with butter and cream. I recollect that he gained much of his inspiration by drinking large quantities of that white cooking wine while on the air.

I had all the ingredients on the counter, and worked feverishly to get the recipe steps done along with the host. “Today we are making Rum Babka”,but when we got to the step which measured and added the spirit to the mix, I couldn’t figure out what or where this liquid would be in my mom’s kitchen, so I called her at work.

“Hi, mom, where’s the rum?” I asked in a hurry.

“Rum…? What do you want with rum?” she replied.

“The Galloping Gourmet is making rum babka. I’d thought I’d give it a try”.

She proceeded to tell me where to find it in my dad’s well-stocked bar. By the time she got home from work the lop-sided thing was cooling. There was never a word spoken about an eight year old using the oven without a parent being home, never a word about my mentor being an alcoholic. Mom felt I was responsible, and couldn’t get into much trouble if I was cooking. These were simpler times.

Rum Babka Recipe

Babka
2 cups flour
1/2 cup sugar
1 package yeast
1/2 cup milk
1/2 cup margarine
3 whole eggs — room temp
1 can raisins - golden, soaked hour, then drained

Rum Syrup
1/2 cup brown sugar
1/3 cup water
1/4 cup rum

Directions:

1. Mix 3/4 cup flour with the yeast.

2. Combine milk and margarine in a sauce pan till WARM only. Pour into bowl.

3. Add remaining DRY ingredients and beat for 2 minutes with an electric mixer.

4. Add eggs 1 at a time and up to a 1/2 cup flour to make a thick batter; then beat for an additional 2 minutes.

5. Cover and let rise till doubled, stir in raisins and turn out into a 2 quart greased
tube pan. Let rise uncovered for 30 minutes.

6. Bake at 350 degrees for 40 minutes.

7. Prepare rum syrup by boiling all ingredients, over moderate heat, until sugar is dissolved.

8. Before removing from pan and while still hot from oven; prick with a fork in several spots and pour rum syrup over cake.

Marti Ladd is the cookbook author and food product designer of “The Recipe Company”. See her media kit at http://www.martiladd.com or visit her virtual cookbook store at http://www.ecookbookstore.com

Advising on the best sourced help concerning bar supplies.
When you’re after high-class information about bar supplies, it’ll be complex unscrambling quality advice from unprofessional bar supplies submissions or guidance so it is sensible to know how to moderate the advice you are presented with.

Bar Supplies for Less at BarProducts.com
BarProducts.com offers a large selection of bar supplies, including bottle openers, cocktail shakers, books, videos, liquor pourers, flair bottles, and much more.

Here are several guidelines which we think you should use when you are trying to find information about bar supplies. Please be aware that the advice we are giving you is only applicable to internet advice about bar supplies. We don’t really offer any advice or guidance when you are also conducting research in books or magazines.

POSGuys.com: Bar Code Equipment & Supplies
Barcode Superstore provides wholesales pricing on barcode and POS equipment including barcode scanners, label printers, cash drawers and software.

An excellent tip to follow when you are presented with help or advice about a bar supplies webpage is to verify the ownership of the website. This may show you who owns the site bar supplies credibility The easiest way to find out who is behind the bar supplies website is to look on the ‘about’ page or ‘contact’ page.

All decent sites providing information on bar supplies, will almost certainly provide an ‘about’ webpage which will list the people behind the site. The details should let you know some indication concerning the owner’s requisite knowledge. This permits you to make an informed assessment about the site owner’s knowledge and skill, to offer help regarding bar supplies.

About the author:

Peter Coates is the webmaster for http://www.bar-supplies.info

One of the questions that I hear all of the time as a candy
manufacturer is “how are jelly beans made?” This is a very
important question and one that has a solid place in history.

All jelly beans are made up of a few basic ingredients. These
ingredients include sugar, starch and corn syrup. These are the
bases with which the jelly beans are made, there are of course
other things used to flavor and color the beans but the above
are the main body of the jelly beans. HREF=http://www.youreaster.com/jellybeans/howarejellybeansmade/ rel="nofollow">h
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For the most part jelly beans are flavored by fruit juices,
artificial flavoring, fruit pectin or powders. The flavors will
generally match with the color of the beans and the colors are
created with dyes.

Some of the jelly beans that are manufactured for today’s market
contain no fat and next to no calories. These will have some
ingredient switched out for this kind of result. They are made
the same but with a few different ingredients.

The first step to making jelly beans is coming up with the
flavors. If a candy manufacturer wants to try something new they
need to get the flavors developed and test marketed. This is a
fairly straight forward process that ensures that the jelly
beans will sell once they are made and packaged.

When it comes to making the center of the jelly bean the kitchen
of the factory will make a candy syrup that will harden somewhat
into the chewy jelly center. The syrup is created over large
boilers and as the ingredients are mixed together they will melt
and mix to perfection. Once this mixture is the right
consistency the flavors and the coloring, if there is any, will
be added to it.

The next step in the jelly bean manufacturing process is called
starch casting. This is a fascinating process in which little
impressions are pressed into corn starch. Once the jelly bean
shaped impressions have been made they are filled with the jelly
center mixture. They are then moved along a conveyor to the
panning station. This is the place where the jelly beans will
begin to get their coloring and outer shell.

The outer candy shell of jelly beans are built up gradually.
There is more than one candy layer on the outside of a jelly
bean. Once the colored coatings are in place it is time for the
jelly beans to be packaged, and at that point we are at the end
of the jelly bean manufacturing trail.

Ribollita is a delicious low fat Italian soup, a bit similar to the famous minestrone, but instead of pasta, you cook it with beans.

Ribollita is very filling, as you serve it on top of 2 bread slices and a cooking spoon of slightly fried spinach, and top all that with a tablespoon of low fat Parmesan cheese.

You can add bacon bits if you want, but you don’t really need it. This delicious Italian soup is full of flavour and goodness.

Ribolita yields 3 WW points, but you may want to have a double ration and go for a sixer! You won’t go for seconds or dessert after that! (and if you are… you shouldn’t!).

Ingredients:

1 Tbsp olive oil

2 onions, chopped

2 carrots, chopped

2 Tbsp crushed garlic

2 celery sticks

1 fennel bulb, trimmed and chopped

2 large courgettes, thinly sliced

1 X 425 g (14 oz) can chopped tomates (with onion and basil, or any other combination you want)

1 Tbsp pesto

1 lt (4 cups) vegie stock

1 X 425 g borlotti beans, drained

Salt and pepper

8 slices of white bread

1/2 kg spinach

2 tsp extra virgin olive oil

1 Tbsp low fat grated Parmesan cheese

This is what you do:

Ok, first you heat one tsp of olive oil in a large pot, and add the onions, carrots, garlic, celery and fennel and stir for about 10 minutes.

After that, add the courgettes and keep stirring for another 2 minutes.

Next, add the tomatoes, pesto, stock and the beans and stir till boiling, and then simmer for about 30 minutes or so. By then, the vegies will be soft and tender.

Add salt and pepper.

Now prepare your seving dishes by placing a slice of bread in the bottom of the saucers.

Heat a frying pan, and add 2 tsp of extra virgin olive oil, and fry the spinach for about 2 minutes.

Spoon equal portions of spinach on the bread slices, and then laddle the soup on top of the bread and spinach.

Garnish with a Tbsp of low fat Parmesan cheese on each portion.

Ahhhhh! Magnifico!

For more of these delicious low fat recipes visit http://www.Jeff-The-Skinny-Chef.com. You’ll find a growing collection of free delicious low fat recipes, articles on healthy eating, and weight loss.