V 5 Staying Alive Vegetable Juice Cocktail Ww 0 Pointsplus Recipes

VEGETABLE JUICE COCKTAIL

Steps:

• Puree all ingredients in a blender.
• Cover and refrigerate for one hour, strain, mix in salt& pepper and serve.

HOMEMADE VEGETABLE JUICE COCKTAIL

Steps:

• Use a juicer to process the tomatoes, celery, onion, green pepper, beets, carrots, and garlic. Place all of the juice into a large pot. Stir in the sugar, black pepper, horseradish, lemon juice, and enough water to make a thin consistency. Season with Worcestershire sauce to taste. Bring to a boil, and continue boiling for 20 minutes.
• Ladle into 1 quart jars leaving 3/4 inch of headspace. Stir 1 tablespoon of sugar and 1 teaspoon of salt into each jar. Wipe rims clean, and place lids and rings onto jars. Process in a pressure canner for 35 minutes at 10 pounds of pressure.

COPYCAT V8® JUICE

Steps:

• Process tomatoes, onion, 3 tablespoons and 1/2 teaspoon chopped celery, carrot, beet, green bell pepper, and garlic through a juicer.
• Stir vegetable juices, water, 1 1/4 teaspoons white sugar, lemon juice, horseradish, Worcestershire sauce, and black pepper together in a large pot. Bring to a boil and cook until flavors blend, about 20 minutes.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Ladle juice into a quart jar. Stir 1 tablespoon white sugar and 1 teaspoon salt into the juice. Wipe the rim of the jar with a moist paper towel to remove any food residue. Top with lid and screw on ring.
• Process juice in a pressure canner at 10 pounds of pressure for 35 minutes.
• Remove the jar from the pressure canner and place onto a cloth-covered or wood surface until cool. Once cool, press the top of the lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

WEIGHT WATCHERS 0 POINT GARDEN VEGETABLE SOUP

Steps:

• Spray a large sauce pan with non stick cooking spray.
• Saute garlic, onions and carrots for 5 minutes.
• Add broth, tomato paste, green beans, basil, oregano, salt and pepper.
• Simmer for a about 5-10 minutes until all vegetables are tender.
• Add the zucchini and simmer for 5 minutes longer.
• Add frozen spinach and continue heating until the soup is steaming hot.