1 cake tofu (fresh tofu if possible) 1/2 cup bamboo shoots, shredded 2 Tbsp black fungus (Wood Ear) or 3 - 4 Chinese dry mushrooms small handful dry lily buds 2 ounces pork tenderloin, julienned Marinade: 1 tsp soy sauce 1 tsp tapioca starch (or cornstarch) 1/2 tsp sesame seed oil 6 cups water (or 6 cups water and 1 cup Campbell's chicken broth)* 2 tsp salt 1 tsp sugar 2 Tbsp soy sauce 2 Tbsp red rice vinegar** (or white if red not available) 1 tsp sesame oil 2 Tbsp finely chopped green onion 1 Tbsp finely chopped ginger white pepper to taste (no more than 1 tablespoon) 1 egg Mixture: 1 Tbsp cornstarch (corn flour) 1/4 cup water

1. Shred pork. Mix marinade ingredients and marinade pork for 15 minutes. 2. To reconstitute the wood ears, soak in warm water for 20 minutes. Rinse, and cut into thin pieces. If substituting mushrooms, cut off the stems and cut into thin strips. Cut tofu into small squares. Cut bamboo shoots into strips, and then into fine slices. 3. Boil water. When it is boiling add all the ingredients in I and II. Add the vegetables first. Stir. Add the tofu. When the broth is boiling, add the marinated pork. Add the remaining ingredients in III, except for the green onion. Beat the egg well. Set aside. Test the broth and adjust the taste if desired. (If using chicken broth, you may want to add a bit more rice vinegar). Mix the cornstarch and water. Slowly pour the cornstarch mixture into the soup, stirring while it is being added. Let the broth come back to a boil. As soon as it is boiling, remove the broth from the stove. Slowly drop in the beaten egg, stirring in one direction at the same time. Add the green onion and white pepper to taste. Drizzle with chili oil if desired. (This dish can be prepared ahead of time and frozen. When making the soup, leave out the tofu. When ready to serve, thaw, add the tofu and bring to boiling. When the soup is boiling, add the egg.) *Adjust the ratio of water to chicken stock as desired. ** If using chicken broth increase the amount of red rice vinegar

Place tomatoes in tall pot (make sure you check the label for no sugar added, net carbs should be 3 for a 1/2 cup serving), add the tomato paste, spices and diced vegetables while browning the ground beef and sausages. Prick the skins of the sausages as they brown. When the meat has been browned, drain well, add to the stew pot. Simmer for about two hours until the meat is tender. Depending on seasoning, stew will be tangy but not too hot.

In large soup pot Boil Turkey legs in water bay leave ginger poultry seasoning and celery seed celery parts and onion for about 2 hours or until meet is falling off bone. Make sure no bones are left and put all meat back in pot. Add remaining ingredients and simmer for 1/2 hour and soup is on.

1 Beat your egg into a seperate cup before you start. 2 Put water in an bowl and add your Boullion cube. 3 When the mixture starts to boil(allow it to REALLY boil)add the egg with a fork and allow it to drizzel in the boiling water. 4 Turn the heat off(you may have to break apart the egg when done) 5 Let cool 6 Serve and enjoy

place chicken at bottom of crock pot. Then pour cabbage and onion. At thetop place the green pepper sliced and the sauce. Add at least 4 cups of water.(sald and pepper to taste) Cook on high for about 1-1/2 hour and then low for another 1-1/2 hour. Check that chicken does not overcook. When ready serve and top each serving with diced mozeralla, lime or avocado. Sooo good!

Prepare Bouillon as directed on label.While bringing to a boil add 2 egg whites.Serve with a healthy portion on Parmesan cheese on top.

Combine all ingredients into a medium microwave bowl. Heat thoroughly and enjoy.

1. Saute mushrooms & leeks in butter in large saucepn or dutch oven until tender, about 5 minutes. Stir in flour, salt, pepper & 2 cans of chicken broth. Cook, stirring constantly until mixture comes to a boil. Lower heat; cover; simmer 20 minutes. 2. Remove from heat; cool slightly. Pour mixture, a little at a time, into container of electric blender; cover; puree. Pour into a large bowl. When all the soupe is pureed, return to saucepan. 3. Add remaining can of chicken broth & the cream; heat until thoroughly hot.

Slightly brown wieners. Add diced veggies and water and seasonings. Cook until tender. Adjust seasonings to taste...Sometimes I add a little parmesan cheese on top. Enjoy!

Boil Broccoli in a large pot of water until very tender. Drain reserving 1/2 cup of water that the broccoli was cooked in. Return broccoli to pot. Add water, butter and soup. Stir well until the soup is mixed well. Use a hand potato masher and mash contents of the pot. Add cream and cheddar cheese. Over a medium heat, bring to a slow rolling boil. Remove from heat, add salt & pepper to taste.

Heat oil in heavy pot. Brown meat on all sides. Push to side of pot. Add onion, cook 2 minutes. Add water and salt. Simmer 2 hrs. Add green pepper, eggplant, and zuchinni. Simmer 10 min. Spoon in tomato sauce and spinach. Cook 7 more min.