Eating a bowl of congee with chicken broth now.
How I make and eat it:

rinse 1/2 cup white rice
put in big pot with at least six cups of water
bring to boil and cover with vented lid and simmer until rice becomes thick and creamy.
I like mine really creamy so about 45 min of simmering until pot is full of it. Low heat and stir often.

Salt to taste
This gives you a pot full of congee.

I fill a bowl with it, add about 1/2 teaspoon of Better then Bullion chicken base for a great creamy soup, add melting cheese (American), and some cooked chicken. Sometimes I add a poached egg and bacon bits. Sometimes sauteed onions, peppers and mushroom. The rice is a base. 1/2 cup of rice making quart or more of congee it's easy to see it's 90% water. It's cheap, can be any flavor, and keeps in the fridge. It will gel in the fridge but a little boiling water to mix and it's right back to creamy.

KalamaQuilts, I cut and pasted the following from my WW homepage. "Your temporary Virtual Studio is now open!
Download the WW app, check your email for instructions on joining a live Virtual Workshop, or go to Studio Finder to learn more"

Have to say that I have not tried the virtual studio.

Tropit, my favorite zero point soup from WW, is egg drop soup with shiitakes and chicken. Put the name into google and the recipe will come up. I made a few changes, leaving out one egg and adding one teaspoon of sesame oil. The calorie actually drops a bit. I also do a standard egg drop, not beating an egg into some broth before adding it to the pan. That incorparates the egg completely and I like the shreds of egg better.

I love chicken broth with egg tempered in it. It's the start of a lot of my low cal soups. I add rice cauliflower or noodles.

Onebyone, thank you for posting your rice congee. It looks delicious and easy to do with pantry staples.

Onebyone- that sounds delicious! Thanks

I've been back at ww for about 2 weeks now and I'm having success. I'm on the blue program and have dropped a few pounds already. I'm a life long ww member, (although not "lifetime") and I always going back to ww when the weight creeps back up.

I had to off my vegan lifestyle for awhile, because I can't find tofu and other vegan products in the store due to the virus shut down. When I go to the supermarket, that whole section of the store has nothing but empty shelves. (The TP is back though, thank goodness.)

So, now I'm eating a little shrimp and salmon in my diet. I made a seed crusted salmon fillet the other night that was pretty good and very low in points. I used chia, hemp and sesame seeds and mixed them together with a little s&p on a plate. I had some ginger-wasabe salad dressing in the fridge, so I smeared the top side of the fillets with a small amount of that, then turned them upside down into the plate and completely coated that side with the seeds. I then pan seared them in a very small amount of oil, seeded side down, for a few minutes, carefully flipped them over and cooked for another few minutes and voila...done.

I liked the flavor that the dressing imparted. I suppose you could go with a different salad dressing like italian, caesar, or any other flavor that suits you. The original ww recipe didn't call for any dressing, but that one, extra ww point made all the difference in flavor, so it was well worth it to me.

~ C

Here's a nice side dish, or appetizer that is super fast and so delicious!

Roasted Mushrooms and Grapes

Drizzle about a tablespoon of olive oil on a large sheet pan. Add about a dozen fresh, cremini mushroom, a couple of cups of de-stemmed grapes, one roughly chopped onion, a splash of soy sauce, a splash of worcestershire sauce, a small splash of red wine vinegar, a dash of garlic powder, s&p to your taste. Mix it all up with your hands and bake it in a medium oven until the mushrooms are cooked through. Sprinkle with your favorite herb s/a thyme and serve. Sublime!

~C

tropit- I wish I was your next-door neighbor or bestie. Your recipes are always so yummy sounding lol

Thanks...I'm flattered. Everyone puts out some amazing recipes on the QB. I've learned so much here.

~C