Turbo Antioxidant Soup

1 Tbs. extra-virgin olive oil

2 medium white onions, finely diced

2 large sweet potatoes with skin, scrubbed, diced into 1/4" cubes

2 (15 oz) cans black beans, drained, rinsed till clear

1 (15 oz) can dark red kidney beans, rinsed

1/3 tsp. finely chopped fresh oregano

1 (32 oz) low-sodium vegetable broth

1 (32 oz) low-sodium chicken broth

2 1/2 tsp. sea salt

1 tsp. ground cumin

1 tsp. freshly ground black pepper

16 cups (1lb) fresh baby spinach

8 cups chopped mustard greens (or can use Kale)

2 cups soybeans (edamame)

Diced red bell pepper (for garnish)

Parmesan Cheese (for garnish)
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Heat oil in large pot over medium-high heat.

Saute onions in oil, 5 minutes.

Stir in remaining ingredients: sweet potatoes, black & kidney beans, oregano, sea salt, ground cumin, black pepper, baby spinach, mustard greens, soybeans, vegetable & chicken broth; bring to a boil.

Reduce heat; cover and lightly boil until sweet potatoes are soft, about 12-15 minutes.

Adjust seasonings, if needed.

Garnish with red bell pepper and parmesan cheese.

Makes 8, 3-cup servings. Can store in fridge up to 4 days.

*Can use this soup as a weight-loss soup - eat 1 serving for lunch and dinner

~ Made by: Holly

Bacon Appetizer Crescents

1 pkg. (8oz) Philadelphia Cream Cheese, softened

8 slices Bacon, crisply cooked, crumbled (or cut in small pieces)

1/3 cup Grated Parmesan Cheese

1/4 cup finely chopped onions

2 Tbsp. chopped fresh parsley

1 Tbsp. milk

2 cans (8oz) refrigerated crescent dinner rolls
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Preheat oven to 375 degrees

Mix onions, parmesan cheese, parsley, bacon, cream cheese, and milk together; use the back of a spoon to smooth out cream cheese and make sure everything is mixed together well.

Separate each can of dough into rectangles' press perforations together to seal the dough.

Spread each rectangle with cream cheese mixture.

Turn long ways and cut down center of dough into 2 halves; then turn back width ways and cut into 3 sections; and cut each square into 2 triangles; this will create 12 triangles per can of dough rolled out.

Roll up wedges, starting at short ends.

Place seam-sides down on greased baking sheet.

Everyone knows that every oven varies in temperature; Bake 12-15 mins or until golden brown. Mine turned out PERFECT at 13 1/2 mins; just watch them after 12 minutes.

Will make 24 crescents.

Serve warm; and can reheat in a toaster oven - YUM!

~Made by: Holly