weekend treats

Before I embarked on my summer-bod diet, I indulged over the weekend. I made a warm, cheeseeey batch of french onion soup and 2 dozen lemon-poppy seed muffins. I had a little help devouring the food, so don't judge me! ;)
The french onion soup:
2 2lb boxes of low sodium beef broth
2 2lb of low sodium chicken broth
3 medium white onions
4Tbsp worsterchire
provolone cheese
roll of french or ciabatta bread.

First slice the onions and cook on medium in a skillet with pam, a little olive oil. cook until tender and transluscent.
heat all 4 boxes of broth, add cooked onions, spices and seasonings. u can add salt but it defeats the purpose of the low sodium idea.
preheat oven to 400 toast the bread,
place a toasted slice of bread on top of a soup fillled bowl (oven safe), add a slice of cheese and broil in the oven til the cheese melts and slightly browns. tada!

muffins:
2 tbsp poppy seeds
2 c splenda
2 lemons zested and squeezed
2 c whole wheat flour
1/4 tsp baking soda
2 c applesauce unsweetened
1/4 tsp salt
1 tbsp lemon extract
2 egg
1 c skim milk


mix dry ingredients first then wet. add dry to wet. measure 1/3 c portions into greased muffin pan, bake 400 for 12 min

I'm blogging via phone so please ignore my grammar. :)The muffins didnt turn out as sweet as I'd have liked. dont hesitate to ade more splenda or lemon!