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	<title>The Weekend Chef &#187; Weight Watchers©</title>
	<atom:link href="http://theweekendchef.info/tag/weight-watchers%c2%a9/feed/" rel="self" type="application/rss+xml" />
	<link>http://theweekendchef.info</link>
	<description>The Adventures of a Chef-Wanna-Be</description>
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			<item>
		<title>Double B &amp; V Casserole</title>
		<link>http://theweekendchef.info/20080513/2bnvcasserole/</link>
		<comments>http://theweekendchef.info/20080513/2bnvcasserole/#comments</comments>
		<pubDate>Wed, 14 May 2008 01:50:03 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[barley]]></category>
		<category><![CDATA[bulgur]]></category>
		<category><![CDATA[casserole]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[diet-friendly]]></category>
		<category><![CDATA[grains]]></category>
		<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[squash]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[Weight Watchers©]]></category>
		<category><![CDATA[Weight Watchers© Core]]></category>
		<category><![CDATA[zucchini]]></category>

		<guid isPermaLink="false">http://theweekendchef.exit-23.net/?p=138</guid>
		<description><![CDATA[Servings:6
Ingredients:

1c. shredded carrots
1c. zucchini and yellow squash, unpeeled &#38; finely chopped
½ c. broccoli, finely chopped
½ c. cauliflower, finely chopped
1c. mushrooms, finely chopped
½ c. barley, uncooked
¼ c. bulgur, uncooked
1½c. vegetable broth
¼ tsp garlic powder
salt and pepper to taste
½ c. fat-free Cheddar cheese, shredded

Instructions:

Preheat oven to 350°F .
Spray a 1¾-quart casserole dish with a nonstick cooking spray.
Combine [...]]]></description>
			<content:encoded><![CDATA[Servings:6
Ingredients:

1c. shredded carrots
1c. zucchini and yellow squash, unpeeled &amp; finely chopped
½ c. broccoli, finely chopped
½ c. cauliflower, finely chopped
1c. mushrooms, finely chopped
½ c. barley, uncooked
¼ c. bulgur, uncooked
1½c. vegetable broth
¼ tsp garlic powder
salt and pepper to taste
½ c. fat-free Cheddar cheese, shredded

Instructions:

Preheat oven to 350°F .
Spray a 1¾-quart casserole dish with a nonstick cooking spray.
Combine [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20080513/2bnvcasserole/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Chicken Baked In Couscous</title>
		<link>http://theweekendchef.info/20061209/chicken-baked-in-couscous/</link>
		<comments>http://theweekendchef.info/20061209/chicken-baked-in-couscous/#comments</comments>
		<pubDate>Sun, 10 Dec 2006 01:06:27 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[couscous]]></category>
		<category><![CDATA[diet-friendly]]></category>
		<category><![CDATA[grains]]></category>
		<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[nuts]]></category>
		<category><![CDATA[one pot]]></category>
		<category><![CDATA[Weight Watchers©]]></category>

		<guid isPermaLink="false">http://theweekendchef.exit-23.net/20061209/chicken-baked-in-couscous/</guid>
		<description><![CDATA[Ingredients:

10 oz box of couscous
1/2 cup slivered almonds
1 cup sliced mushrooms
1/4 cups sun-dried tomatoes, finely chopped
1 tsbp ground cumin
salt and pepper
1/4 cup plus 2 tbsp extra-virgin olive oil
4 skinless, boneless chicken breast tenders

Instructions:

Preheat oven to 375°F.
In a large bowl, combine all but 2 tbsp of olive oil and the chicken.  Mix well.
In the bottom [...]]]></description>
			<content:encoded><![CDATA[Ingredients:

10 oz box of couscous
1/2 cup slivered almonds
1 cup sliced mushrooms
1/4 cups sun-dried tomatoes, finely chopped
1 tsbp ground cumin
salt and pepper
1/4 cup plus 2 tbsp extra-virgin olive oil
4 skinless, boneless chicken breast tenders

Instructions:

Preheat oven to 375°F.
In a large bowl, combine all but 2 tbsp of olive oil and the chicken.  Mix well.
In the bottom [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20061209/chicken-baked-in-couscous/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Pumpkin Chili Mexicana</title>
		<link>http://theweekendchef.info/20060122/pumpkin-chili-mexicana/</link>
		<comments>http://theweekendchef.info/20060122/pumpkin-chili-mexicana/#comments</comments>
		<pubDate>Mon, 23 Jan 2006 01:32:57 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[beans]]></category>
		<category><![CDATA[beef]]></category>
		<category><![CDATA[chili]]></category>
		<category><![CDATA[diet-friendly]]></category>
		<category><![CDATA[freezer-friendly]]></category>
		<category><![CDATA[one pot]]></category>
		<category><![CDATA[pumpkin]]></category>
		<category><![CDATA[spicy]]></category>
		<category><![CDATA[Weight Watchers©]]></category>
		<category><![CDATA[Weight Watchers© Core]]></category>

		<guid isPermaLink="false">http://theweekendchef.exit-23.net/20060122/pumpkin-chili-mexicana/</guid>
		<description><![CDATA[Serves 8.
Ingredients:

2 tablespoons    extra-virgin olive oil
1/2 cup    onion, chopped
1 cup    red bell peppers, chopped
1    garlic clove, minced
2 lbs    lean ground beef, 95% fat-free
30 oz    diced tomatoes, canned, undrained
15 oz    pumpkin, canned
15 oz   [...]]]></description>
			<content:encoded><![CDATA[Serves 8.
Ingredients:

2 tablespoons    extra-virgin olive oil
1/2 cup    onion, chopped
1 cup    red bell peppers, chopped
1    garlic clove, minced
2 lbs    lean ground beef, 95% fat-free
30 oz    diced tomatoes, canned, undrained
15 oz    pumpkin, canned
15 oz   [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20060122/pumpkin-chili-mexicana/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Spinach Tomato &amp; Rice Soup</title>
		<link>http://theweekendchef.info/20060119/spinach-tomato-rice-soup/</link>
		<comments>http://theweekendchef.info/20060119/spinach-tomato-rice-soup/#comments</comments>
		<pubDate>Fri, 20 Jan 2006 02:18:40 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[diet-friendly]]></category>
		<category><![CDATA[freezer-friendly]]></category>
		<category><![CDATA[grains]]></category>
		<category><![CDATA[low-fat]]></category>
		<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[one pot]]></category>
		<category><![CDATA[slow cooker]]></category>
		<category><![CDATA[soup]]></category>
		<category><![CDATA[spinach]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[Weight Watchers©]]></category>
		<category><![CDATA[Weight Watchers© Core]]></category>

		<guid isPermaLink="false">http://theweekendchef.exit-23.net/20060119/spinach-tomato-rice-soup/</guid>
		<description><![CDATA[Serves 8.
Ingredients:

10 oz fresh baby spinach, washed and destemed
1/2 c. carrots, chopped
1/2 c. onions, chopped
3 or 4 cremini mushrooms, chopped
1 clove garlic, minced
4 c. vegetable broth
28 oz diced tomatoes
2 Tbsp. extra-virgin olive oil
2 bay leaves, whole
1 tablespoon dried basil
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
2 c. cooked basmati brown rice

Instructions:

Place all ingredients except [...]]]></description>
			<content:encoded><![CDATA[Serves 8.
Ingredients:

10 oz fresh baby spinach, washed and destemed
1/2 c. carrots, chopped
1/2 c. onions, chopped
3 or 4 cremini mushrooms, chopped
1 clove garlic, minced
4 c. vegetable broth
28 oz diced tomatoes
2 Tbsp. extra-virgin olive oil
2 bay leaves, whole
1 tablespoon dried basil
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
2 c. cooked basmati brown rice

Instructions:

Place all ingredients except [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20060119/spinach-tomato-rice-soup/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Spicy Squash &amp; Quinoa Stew</title>
		<link>http://theweekendchef.info/20060115/spicy-squash-quinoa-stew/</link>
		<comments>http://theweekendchef.info/20060115/spicy-squash-quinoa-stew/#comments</comments>
		<pubDate>Sun, 15 Jan 2006 22:43:41 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[beans]]></category>
		<category><![CDATA[diet-friendly]]></category>
		<category><![CDATA[freezer-friendly]]></category>
		<category><![CDATA[low-fat]]></category>
		<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[one pot]]></category>
		<category><![CDATA[quinoa]]></category>
		<category><![CDATA[slow cooker]]></category>
		<category><![CDATA[spicy]]></category>
		<category><![CDATA[squash]]></category>
		<category><![CDATA[stew]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[Weight Watchers©]]></category>
		<category><![CDATA[Weight Watchers© Core]]></category>
		<category><![CDATA[zucchini]]></category>

		<guid isPermaLink="false">http://theweekendchef.exit-23.net/20060115/spicy-squash-quinoa-stew/</guid>
		<description><![CDATA[Serves 6 &#8211; 8.
Ingredients:

2 lb butternut squash, cut into 1/2 &#8211; 1 inch chucks
1 small zucchini, diced
1 small yellow squash, diced
1 can diced tomatoes with chiles
1/3 c. cremini mushrooms, chopped
1 c. corn
1 can chickpeas, drained and rinced
1/2 c. quinoa
1/2 tsp. oregano
1/2 tsp. cumin
1/2 tsp. corriander
3 c. vegetable broth

Instructions:

Mix all ingredients in a large crockpot.
Cook on [...]]]></description>
			<content:encoded><![CDATA[Serves 6 &#8211; 8.
Ingredients:

2 lb butternut squash, cut into 1/2 &#8211; 1 inch chucks
1 small zucchini, diced
1 small yellow squash, diced
1 can diced tomatoes with chiles
1/3 c. cremini mushrooms, chopped
1 c. corn
1 can chickpeas, drained and rinced
1/2 c. quinoa
1/2 tsp. oregano
1/2 tsp. cumin
1/2 tsp. corriander
3 c. vegetable broth

Instructions:

Mix all ingredients in a large crockpot.
Cook on [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20060115/spicy-squash-quinoa-stew/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Crockpot Thai Chicken</title>
		<link>http://theweekendchef.info/20060109/crockpot-thai-chicken/</link>
		<comments>http://theweekendchef.info/20060109/crockpot-thai-chicken/#comments</comments>
		<pubDate>Mon, 09 Jan 2006 17:20:45 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[diet-friendly]]></category>
		<category><![CDATA[freezer-friendly]]></category>
		<category><![CDATA[fruit]]></category>
		<category><![CDATA[lime]]></category>
		<category><![CDATA[nuts]]></category>
		<category><![CDATA[one pot]]></category>
		<category><![CDATA[peanut butter]]></category>
		<category><![CDATA[salsa]]></category>
		<category><![CDATA[slow cooker]]></category>
		<category><![CDATA[spicy]]></category>
		<category><![CDATA[Thai]]></category>
		<category><![CDATA[Weight Watchers©]]></category>
		<category><![CDATA[Weight Watchers© Core]]></category>

		<guid isPermaLink="false">http://theweekendchef.exit-23.net/20060109/crockpot-thai-chicken/</guid>
		<description><![CDATA[Serves 4 &#8211; 6.
Ingredients:

4 large skinless, boneless chicken breasts, cut into thirds
3/4 cup hot salsa
1/4 cup peanut butter
1 T. soy sauce
2 T. fresh lime juice
1 tsp. freshly grated ginger (or a few shakes of the bottled type)
chopped peanuts for garnish (optional)
chopped cilantro for garnish (optional)

Instructions:

Put chicken in crockpot.
In a separate bowl, combine salsa, pb, soy [...]]]></description>
			<content:encoded><![CDATA[Serves 4 &#8211; 6.
Ingredients:

4 large skinless, boneless chicken breasts, cut into thirds
3/4 cup hot salsa
1/4 cup peanut butter
1 T. soy sauce
2 T. fresh lime juice
1 tsp. freshly grated ginger (or a few shakes of the bottled type)
chopped peanuts for garnish (optional)
chopped cilantro for garnish (optional)

Instructions:

Put chicken in crockpot.
In a separate bowl, combine salsa, pb, soy [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20060109/crockpot-thai-chicken/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Vegetable Casserole Pie</title>
		<link>http://theweekendchef.info/20060102/vegetable-casserole/</link>
		<comments>http://theweekendchef.info/20060102/vegetable-casserole/#comments</comments>
		<pubDate>Mon, 02 Jan 2006 19:24:30 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[casserole]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[diet-friendly]]></category>
		<category><![CDATA[freezer-friendly]]></category>
		<category><![CDATA[low-fat]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[Weight Watchers©]]></category>
		<category><![CDATA[Weight Watchers© Core]]></category>
		<category><![CDATA[zucchini]]></category>

		<guid isPermaLink="false">http://theweekendchef.exit-23.net/?p=126</guid>
		<description><![CDATA[Serves 6-8.
Ingredients:

1 c. Fresh or frozen corn
1c. Onion, chopped
1c. Green pepper strips
1 c. water
1 c. zucchini, diced
1 large tomato, diced
1/4 c. roasted sweet red pepper, chopped
1 c. shredded nofat  or soy cheddar cheese
2/3 c. cornmeal
1 c. nonfat or soy milk
2 eggs slightly beaten
salt to taste
pepper to taste
chili powder to taste

Instructions:

In a medium sauce pan, [...]]]></description>
			<content:encoded><![CDATA[Serves 6-8.
Ingredients:

1 c. Fresh or frozen corn
1c. Onion, chopped
1c. Green pepper strips
1 c. water
1 c. zucchini, diced
1 large tomato, diced
1/4 c. roasted sweet red pepper, chopped
1 c. shredded nofat  or soy cheddar cheese
2/3 c. cornmeal
1 c. nonfat or soy milk
2 eggs slightly beaten
salt to taste
pepper to taste
chili powder to taste

Instructions:

In a medium sauce pan, [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20060102/vegetable-casserole/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Pumpkin Barley Soup</title>
		<link>http://theweekendchef.info/20060101/pumpkin-barley-soup/</link>
		<comments>http://theweekendchef.info/20060101/pumpkin-barley-soup/#comments</comments>
		<pubDate>Sun, 01 Jan 2006 19:29:10 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[barley]]></category>
		<category><![CDATA[diet-friendly]]></category>
		<category><![CDATA[freezer-friendly]]></category>
		<category><![CDATA[grains]]></category>
		<category><![CDATA[pumpkin]]></category>
		<category><![CDATA[soup]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[Weight Watchers©]]></category>
		<category><![CDATA[Weight Watchers© Core]]></category>

		<guid isPermaLink="false">http://theweekendchef.exit-23.net/20060101/pumpkin-barley-soup/</guid>
		<description><![CDATA[Serves 4-6.
Ingredients:

4 c. chicken or vegetable broth
1 1/2 c. canned pumpkin
1/2 c. onion, chopped
1/3 c. quick cooking barley
1 clove garlic, minced or pressed
1/2 to 1 tsp. curry powder
1/2 tsp dried thyme
1 1/2 cup skim or soy milk

Instructions:

In large saucepan combine water through thyme. Bring to boil, reduce. Cover and let simmer for 10-15 minutes. Cool [...]]]></description>
			<content:encoded><![CDATA[Serves 4-6.
Ingredients:

4 c. chicken or vegetable broth
1 1/2 c. canned pumpkin
1/2 c. onion, chopped
1/3 c. quick cooking barley
1 clove garlic, minced or pressed
1/2 to 1 tsp. curry powder
1/2 tsp dried thyme
1 1/2 cup skim or soy milk

Instructions:

In large saucepan combine water through thyme. Bring to boil, reduce. Cover and let simmer for 10-15 minutes. Cool [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20060101/pumpkin-barley-soup/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Crockpot Chicken Stew</title>
		<link>http://theweekendchef.info/20060101/crockpot-chicken-stew/</link>
		<comments>http://theweekendchef.info/20060101/crockpot-chicken-stew/#comments</comments>
		<pubDate>Sun, 01 Jan 2006 14:49:45 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[diet-friendly]]></category>
		<category><![CDATA[freezer-friendly]]></category>
		<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[one pot]]></category>
		<category><![CDATA[potato]]></category>
		<category><![CDATA[slow cooker]]></category>
		<category><![CDATA[stew]]></category>
		<category><![CDATA[Weight Watchers©]]></category>
		<category><![CDATA[Weight Watchers© Core]]></category>

		<guid isPermaLink="false">http://theweekendchef.exit-23.net/20060101/crockpot-chicken-stew/</guid>
		<description><![CDATA[Serves 6-8.
Ingredients:

1lb chicken breasts, cut into 1-in cubes
1 c. onion, diced
1 c. carrots, sliced
1 c. celery, sliced
2 potatoes, unpealed, cubed
15oz. Italian-style stewed tomatoes
1/4 c. mushrooms, loosely chooped
1 tsp. cumin
2 tsp. Splenda (optional)
1/4 tsp. pepper
2 c. chicken broth

Instructions:

Put everything in a large crockpot.  Cook on low 8-9 hours.

Cook&#8217;s Notes
Keep in mind that this is a [...]]]></description>
			<content:encoded><![CDATA[Serves 6-8.
Ingredients:

1lb chicken breasts, cut into 1-in cubes
1 c. onion, diced
1 c. carrots, sliced
1 c. celery, sliced
2 potatoes, unpealed, cubed
15oz. Italian-style stewed tomatoes
1/4 c. mushrooms, loosely chooped
1 tsp. cumin
2 tsp. Splenda (optional)
1/4 tsp. pepper
2 c. chicken broth

Instructions:

Put everything in a large crockpot.  Cook on low 8-9 hours.

Cook&#8217;s Notes
Keep in mind that this is a [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20060101/crockpot-chicken-stew/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Summer Chicken Stew</title>
		<link>http://theweekendchef.info/20050619/summer-chicken-stew/</link>
		<comments>http://theweekendchef.info/20050619/summer-chicken-stew/#comments</comments>
		<pubDate>Sun, 19 Jun 2005 23:55:21 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[barley]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[diet-friendly]]></category>
		<category><![CDATA[freezer-friendly]]></category>
		<category><![CDATA[grains]]></category>
		<category><![CDATA[one pot]]></category>
		<category><![CDATA[quinoa]]></category>
		<category><![CDATA[slow cooker]]></category>
		<category><![CDATA[stew]]></category>
		<category><![CDATA[Weight Watchers©]]></category>
		<category><![CDATA[Weight Watchers© Core]]></category>

		<guid isPermaLink="false">http://theweekendchef.exit-23.net/20050619/summer-chicken-stew/</guid>
		<description><![CDATA[Serves 6.
Ingredients:

1-1/4 lb. skinless boneless chicken breast, cubed
3-4 cups low-fat chicken broth
2/3 cup pearl barley
1/3 cup quinoa
3 cups fresh mixed summer vegetables
1 cup corn
15oz canned diced tomatoes with chiles
Italian seasonings to taste

Instructions:

Put all ingredients in a slowcooker.
Heat on low for 3 hours; stir.
Heat on high for 2 hours.
Serve.

Cook&#8217;s Tip
To make things easy and save time, [...]]]></description>
			<content:encoded><![CDATA[Serves 6.
Ingredients:

1-1/4 lb. skinless boneless chicken breast, cubed
3-4 cups low-fat chicken broth
2/3 cup pearl barley
1/3 cup quinoa
3 cups fresh mixed summer vegetables
1 cup corn
15oz canned diced tomatoes with chiles
Italian seasonings to taste

Instructions:

Put all ingredients in a slowcooker.
Heat on low for 3 hours; stir.
Heat on high for 2 hours.
Serve.

Cook&#8217;s Tip
To make things easy and save time, [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20050619/summer-chicken-stew/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
	</channel>
</rss>
