Connie is an entrant in the 6-week challenge and sent me this email:
I don't like the creamy dressings so this fits the bill for me.I boil some red beets and save the juice. Mix the juice with favorite vinegar and about a quarter cup of pure fruit juice. I used apple-grape. I have used pomegranate. Pour that over the beets. I add sliced onions, a few whole cloves, a verysmall clove of garlic tooI then add a bit of water to cover. Pickled beets from my youth. I love the juice so much that I use it for my salads.The other quicky is I put a package of frozen organic - no salt - veggies with a container of no salt organic veggie broth. I added what spices I had on hand and other left over frig veggies. In about fifteen min we had a great dinner. Sure beats not eating right when you are in a hurry. Fast hot soup on a cold evening.