Garlic Rice Soup

• 4 cans Chicken broth
• 1/4 cup Rice vinegar
• 4 tbp Garlic
• 2/3 pkg Firm tofu, cubed
• 2 cups Fresh spinach
• 1 can Mushroom pieces, drained
• 1 1/2 cups Rice, cooked

Ina a large pot, combine the broth, vinegar, and garlic and bring to a boil. Lower the hear to a light simmer.

Add the tofu and summer about 2 to 3 minutes.

Add the spinach and mushrooms. Once spinach has wilted, add the rice.

Simmer for 2 to 3 minutes, until the soup is heated through and serve.

~**ENJOY!**~

**This is a great and healthy way to use your left over rice.**

Hungry Hummus Dip

• 2 cans (15 oz ea) Chickpeas, drained
• 1 jar (6 oz) Roasted red peppers, drained and coarsley chopped
• 1/2 Lemon, juiced
• 4 Garlic Cloves
• 2 tbs Rosemary
• To Taste Salt and pepper
• 2 tbs Extra virgin olive oil
• 1 pkg Flat bread
• 1 pint Grape tomatoes
• 1 Zucchini, sliced into 1/8 inch disks

Combine chickpeas, roasted red peppers, lemon juice, garlic, rosemary, salt, and pepper in a food processor. Turn the processor on and add in the olive oil.

Remove the spread into a serving bowl and serve with flat breads, tomatoes, and zucchini chips.

~**ENJOY!**~

**A healthy alternative when snacking!**