Cut Costs Cut Calories!!

HOLA!!!!
Summer is here and I am loving the heat . I hope y'all and enjoying this GORGEOUS weekend!
I was able to visit the West Jordan Center today and got some GREAT ideas from the leaders there. We are going to have some fun new contest in my meetings that you don't want to miss out on. The first one will run from June through August for that extra incentive ;) Come on in this week and join in on all of the summer fun!!!
Now I know that each of us are looking for great ways to save money while losing weight. We are going to be going over the top ten ways to cut costs while cutting calories!!!
Congratulations to our winners in our Hungry contest. That little guy is SO darn cute... but such a villain! Being hungry can be such a down fall for many of us. Be sure you are getting PLENTY of the Filling Foods in to make sure and keep Hungry at bay! See below for some fun summer Filling Food recipes :) They are easier than you might think!

Chilled Tomato-Dill Soup

soups

POINTS® Value: 1 Servings: 8 Preparation Time: 25 min Cooking Time: 25 min Level of Difficulty: Easy

Naturally low-in-fat buttermilk gives this soup its creamy texture. Serve it as a refreshing side to a tuna sandwich or wrap.

Ingredients

	6 medium tomato(es), cut into chunks (about 8 cups)
	4 cup(s) fat-free, reduced-sodium chicken broth
	3 large onion(s), cut into chunks (about 3 cups)
	1/4 cup(s) canned tomato paste
	3 large garlic clove(s), peeled
	1 1/2 tsp table salt
	1/4 tsp black pepper
	2 1/2 cup(s) buttermilk
	1/3 cup(s) dill, fresh, leaves, chopped (stems removed)

Instructions

• In a large pot, bring tomatoes, broth, onions, tomato paste, garlic, salt and pepper to a boil over medium-high heat. Cover, reduce heat to low and simmer until onions are tender, about 15 to 20 minutes. Remove from heat; cool slightly.
  
  
• Puree soup in pot using an immersion blender. Or transfer soup to a food processor or blender and puree until smooth. (You'll need to do this in a few batches; be careful not to splatter hot liquid.)
  
  
• Pour pureed ingredients into a large bowl along with any liquid left in pot; stir in buttermilk and dill. Refrigerate until chilled (can be refrigerated for up to 5 days). Yields about 1 1/2 cups per serving.
  
  
• This Mix and Match recipe is part of our Make Ahead series, in which we give you a week's worth of recipes intended to save you time in the kitchen. We show you how to swap dishes to create quick and easy meals throughout the week. This week, we highlight dishes that feature fresh summer produce. Pair the cold Tomato-Dill Soup with the Tuscan Tuna Wraps or the Santa-Fe Salad, use the Grilled Summer Vegetables in both the wrap and with the Cuban Chicken Skewers, and top virtually anything with the Tropical Fruit Salsa. The options are endless!

Greek Rice Salad

side dishes

POINTS® Value: 4 Servings: 8 Preparation Time: 18 min Cooking Time: 25 min Level of Difficulty: Easy Works with Simply Filling

This rice salad makes a wonderful picnic or barbecue side dish. Or turn it into a main course by adding some cooked chicken or shrimp.*

Ingredients

	2 cup(s) water
	1 cup(s) uncooked white rice, long grain-variety
	1 tsp lemon zest, grated
	1/4 cup(s) fresh lemon juice
	2 tbsp water
	1/4 cup(s) mint leaves, fresh, chopped
	3 tbsp olive oil, extra-virgin
	1/2 tsp minced garlic
	1/2 tsp table salt
	1/2 tsp black pepper, freshly ground
	1 large tomato(es), diced
	1 cup(s) cucumber(s), diced
	1/3 cup(s) red onion(s), diced
	10 medium olive(s), Kalamata, sliced
	1/2 cup(s) crumbled feta cheese

Instructions

• Bring 2 cups of water to a boil in a medium saucepan; stir in rice and return to a boil. Cover, reduce heat and simmer until rice is tender and liquid is absorbed, about 15 to 20 minutes. Remove pan from heat, uncover and let cool, tossing occasionally.
  
  
• In a large serving bowl, whisk together lemon zest, lemon juice, remaining 2 tablespoons of water, mint, oil, garlic, salt and pepper until blended.
  
  
• Add cooled rice, tomato, cucumber, onion and olives to bowl; toss to mix and coat. Add feta cheese; toss. Serve immediately or cover and refrigerate up to 1 day. Yields about 3/4 cup per serving.

Notes

• *Could affect POINTS values.
  
  You can also use brown, jasmine or basmati rice for this recipe.
  
  Not a feta fan? Try diced mozzarella cheese instead (could affect POINTS values).