In this video, Betty demonstrates how to make her delightful Lima Bean and Corn Succotash. This is a traditional combination of vegetables, along with some sliced green onion, and some seasonings. Its also a nice, colorful dish that is inviting, as well as nutritious. Ingredients: 2 tablespoons butter (My regular recipes uses 4 tablespoons butter, but I cut this down to save on fat and calories; you may actually leave it out entirely for a fat-free dish.) 12 oz. package frozen whole kernel corn, cooked according to package instructions and drained 12 oz. package frozen baby lima beans, cooked according to package instructions and drained ¼ cup finely sliced green onion ½ cup whipping cream, optional (I did not use the cream at all, because I was trying to keep the dish low in fat and calories.) seasoned salt, to taste ground black pepper, to taste In a saucepan, melt 2 tablespoons butter. Stir in 12 oz. cooked corn, 12 oz. cooked lima beans, and ¼ cup sliced green onions. If desired, add ½ cup whipping cream. Place over low heat, until thoroughly heated. (If you have added whipping cream, simmer until the sauce is slightly thickened.) Season to taste with seasoning salt and ground black pepper. Transfer immediately to a nice serving bowl, and serve while hot. This is an appealing dish for those of you who are dieting and trying to eat healthier foods. Also, if you are looking for a “different” vegetable dish to perk up your meal, you are sure to enjoy this one! –Betty 

In this video, Betty demonstrates how to make her 5-Minute Diet Chicken and Vegetable Soup. The soup is hearty and delicious and will serve about 4 people. It is also very quick and easy for those of you who are trying to diet on the go! The version of soup that I made has 450 calories, so one serving has slightly over 100 calories. If you need a double serving, it will be only 225 calories. Remember, this is a complete meal, and you should not add crackers, croutons, etc., if you are using it for diet purposes. Your soup may have a different number of calories, depending on the brands of ingredients you use, but it should be close to 450 total. Just look on each container for the number of calories, and add them all up! (Cornstarch has 30 calories per tablespoon, so you may want to go light on that.) Ingredients: 14.5-oz. can chicken broth 1 ½ to 2 tablespoons cornstarch 10 oz. can chunk white chicken breast in broth, undrained 15 oz. can mixed vegetables, drained (I used Veg-All.) Freshly ground black pepper for top of soup In a medium pot, dissolve 1 ½ tablespoons cornstarch in a 14.5-oz. can of chicken broth. Add a 10-oz. can of chunk white chicken breast, undrained, and a 15-oz. can of mixed vegetables, drained. Stir all together, and bring to a boil over medium heat. Cook and stir occasionally, until soup is thickened and bubbly—about 5 minutes. Ladle desired amount into a soup bowl. Top with freshly ground black pepper, and serve immediately! Scrumptious, filling …