baked egg rolls and egg drop soup

Egg flower power soup cal 50cal per cup
4 cups broth
½ c egg whites about 4 eggs whites
1 small carrot
1 small zucchini
½ med red bell pepper
3 med scallions chopped
1 tablespoon light or low sodium soy sauce
1 teaspoon lemon juice
Optional salt black pepper 4 lemon wedges
Directions
Pour egg whites into a container with a spout stir briefly to eliminate any lumps and then set aside
Cut all veggies into matchsticks sized strips
Combined broth, carrots, zucchini , peppers soy sauce and lemon juice in a pot bring to a boil
Once at a boil reduce to a med. Heat low boil and add scallions cook about 5 minutes until veggies are limp
Reduce heat to lowest setting very slowly pour in egg whites while very quickly stirring in one direction. Remove soup from heat immediately
4 lemon wedges

V10 soup
60 cal per cup
4 cups broth
2 cups green cabbage chopped
1 ¼ c chopped celery
1 cup mushrooms chopped
1 cup bean sprouts
2/3 cup frozen green beans
1 med zucchini diced
2 plum tomatoes diced
¾ cup sliced carrots
½ cup diced onion
5 asparagus spears chopped
1 ½ tomato paste
1 teaspoon minced garlic
½ teaspoon basil
¼ teaspoon oregano
¼ teaspoon parsley
Salt and black pepper to taste
Directions
Spray pot with non stick spray cook tomatoes, carrots onions asparagus and garlic over low heat for about 5 minutes
Raise heat to high, add all other ingredients and stir. Once soup reaches a full boil after gets to boil simmer for 20 minutes till beans are tender

Sassy veggie egg rolls
1 rolls 82 cal.
12 large egg roll wrappers
2 cups shredded cabbage
1 cup chopped onion
½ cup shredded carrots
½ c chopped bean sprouts
1/2c chopped celery
½ c canned pineapple in juice chopped
½ c water chestnuts chopped
½ c light soy sauce
2tbsn minced garlic
Salt and pepper to taste
Directions
Preheat oven to 350
Place cook veggies
Spoon mixture in wrappers make egg roll
Spray with non stick spray bake for 25 minutes until golden brown
cool