Recipe Box

Streamlined Minestrone Soup

1 can (14 ounce) Italian-style stewed tomatoes, chopped
1 can (14 ounce) beef broth
1 cup frozen vegetable mixture
1/2 cup small shell-shaped pasta or elbow macaroni
1 pound lean ground beef
3 tablespoons grated Parmesan cheese, divided
1/8 teaspoon garlic powder
1/8 teaspoon ground pepper

1.  Combine tomatoes, beef broth, vegetables, and pasta in a 2-quart saucepan.  Bring to a boil.  Reduce heat to medium and cook until pasta is tender, stirring occasionally.

2.  Mix ground beef, 2 tablespoons of cheese, garlic powder, and red pepper thoroughly.

3.  Make 24 1-inch meat balls.

4.  Arrange in a single layer in a microwave-safe baking dish.  Cover tightly with plastic wrap.  Vent one corner.

5.  Microwave on high setting for 3 to 4 minutes.  Turn after 2 minutes.  When done, the inside of the meat balls will be 160 degrees Fahrenheit and will no longer be pink.

6.  Combine meat balls and hot tomato mixture.  Stir.

7.  Cover and let stand for 5 minutes.  Garnish with remaining cheese.

Option:  Save money by using 1 3/4 teaspoons beef bouillon and 1 3/4 cups hot water to make beef broth.  Low sodium bouillon may be used to reduce sodium by 175 milligrams per serving.           Makes 4 servings

French Onion Soup

4 teaspoons margarine
3 large sweet onions, peeled and diced
3 cans (14 ounce) beef broth
1 bay leaf
6 slices French bread
1 cup shredded Swiss cheese
1/4 cup grated Parmesan cheese

1.  Melt margarine in large skillet on medium heat.

2.  Add onions.  Cook about 15 mintues or until golden brown, stirring often.

3.  Add beef broth and bay leaf.  Stir.

4.  Cover and simmer for 15 minutes.  Remove and discard bay leaf.

5.  Preheat brolier.  Carefully, toast both sides of French bread under broiler.

6.  Top toast with Swiss cheese and return to broiler.  Broil until cheese is brown.

7.  Ladle hot soup evenly into six bowls.

8.  Sprinkle soup with Parmesan cheese.

9.  Top each bowl of soup with a slice of bread.

Option:  Save money by using 6 1/4 teaspoon beef bouillon and 6 1/4 cups hot water to make beef broth.  Low sodium beef bouillon may be submitted to reduce sodium by 620 milligrams per serving.  Sandwich bread may be substituted for French bread.          Makes 6 servings.

Fruit Pizza

1 (20-ounce) package refrigerated sugar cookie dough
1 (8-ounce) package low-fat cream cheese, room temperature
1 cup of each:  banana slices, mandarin orange sections, seedless grapes, strawberry halves (or any other fruit)

Preheat oven to 375 degrees.  Line an ungreased 14-inch pizza pan with cookie dough cut in 1/8-inch slices, overlapping slightly.  Bake 12 minutes or until light brown; remove from oven and cool on a wire rack.  Spread cream cheese over cookie crust.  Arrange fruit over cream cheese layer in any design you want (use your imagination).

Eight 5 ounce servings (1/8 pizza)

Yogurt Parfait

2 cups non-fat vanilla yogurt
1 cup berries, bananas, peaches or other fruit
1 cup low-fat granola

Layer yogurt and fruit in four clear glasses.  Sprinkle with granola.

Four 1/2 cup servings

Chocolate Pumpkin Snack Cake

1 (18.5 ounce) box Devil's Food cake mix
1 (15 ounce) can pumpkin or 2 cups fresh pumpkin (cooked and mashed)

1.  Mix cake mix and pumpkin in a large bowl.  Batter will be thick.

2. Spread batter into a greased 13x9 inch cake pan.

3. Bake according to cake mix package directions for a 13x9 inch pan.

4. Cool and cut into 15 pieces.

Option:  Try using other flavors of cake mix, such as spice or butter pecan.  Cupcakes can also be made with this recipe.

Roasted Root Vegetables

4 medium-sized root vegetables (choose a variety from potatoes, rutabagas, turnips, parsnips, beets, sweet potatoes, etc.)
2 chopped carrots
1 medium chopped onion
1/4 cup vegetable oil
3 tablespoons Parmesan cheese
Favorite herbs or spices

1.  Preheat oven to 350 degrees Fahrenheit.

2.  Cut vegetables into large chunks.

3.  Place in a medium bowl and pour oil over top.  Add seasonings and Parmesan cheese and mix well.

4.  Spread an even layer on a baking sheet.

5.  Bake for 1 hour or until tender.  Check a few vegetables to see if they are tender.

Option:  Try black pepper, cumin, rosemary, or garlic powder.

Corn Salad

2 cups fresh or frozen whole kernal corn, cooked and drained
3/4 cup chopped tomato
1/2 cup chopped green pepper
1/2 cup chopped celery
1/4 cup chopped onion
1/4 cup fat free ranch dressing

1.  In bowl, combine vegetables.

2.  Stir in dressing.

3.  Cover and refrigerate until ready to serve.