Servings: 12 You’ll need: 2 Tbsp. extra-virgin olive oil ½ large or one medium onion (finely chopped) 3 carrots (finely chopped) 3 celery stalks (finely chopped) 1 cup mushrooms (sliced) 1 can diced tomatoes (un-drained) 2 cans fat free vegetable broth 1 tsp. garlic powder 1 tsp. oregano (crushed leaves) 1 tsp. basil (crushed leaves) 2 bay leaves 1 cup whole-wheat pasta (pre-cooked) 2 cans of red or garbanzo beans (drained) 1 Tbsp. chopped fresh flat-leaf parsley Salt and pepper to desired taste Heat extra-virgin olive oil in a medium pan over medium-high heat. Add onions, carrots, and celery and cook 5 minutes sautéing until vegetables are tender. While stirring add garlic powder, mushrooms, tomatoes and juice, vegetable broth, oregano, basil, bay leaves and bring to a boil. Stir in pre-cooked whole-wheat pasta reduce heat and simmer for about 20-30 minutes. Stir in beans and simmer 5 minutes longer. Top with chopped parsley before serving. Serving Suggestion: Serve this soup with your favorite romaine salad with light or fat free Italian dressing along with whole wheat crackers, garlic pita bread or garlic toast.
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Servings: 24 You’ll need: 1 pkg. banana cake mix 3 med. bananas ¾ c. FF egg substitute ½ c. no sugar added apple sauce 1 c. All-Bran w/extra fiber ¾ c. water ¼ c. chopped walnuts Cooking spray Preheat oven to 350 degrees F. Mash bananas in a medium/large bowl with a blender. Mix in egg substitute and apple sauce, until blended. In a 2 c. measuring cup mix the All-Bran fiber with the water. Using a spatula, add the fiber into the blended mixture. Next pour in the banana cake mix and blend batter for two minutes on medium speed. Using a spatula, stir in walnuts. Let batter set for about 5 minutes. Meanwhile, spray (2) 12-up muffin tins with cooking spray. Fill each muffin cup at least halfway full. Bake for about 20-25 minutes, until a toothpick comes out completely clean in the center. Allow to completely cool and enjoy! Karen’s Note: Want a great dessert idea using fruit and fat free Cool Whip? Just slice each “nutty” banana muffin needed in half and place on a dessert plate. Next top with sweetened bite size fresh strawberries and top with Cool Whip. Viola! A really nice dessert to eat and enjoy! This Strawberry Poppy Seed Salad is perfect for weekend barbecues or any get-together! Servings: 20-24 Poppy Seed Dressing: ½ cup sugar (or Splenda) 1/3 cup apple cider vinegar 2 Tbsp. lemon juice 2 Tbsp. fine chopped red onion 2/3 cup canola/olive blended oil 2 tsp. poppy seeds Blend all together thoroughly in a blender. Strawberry Salad Mix: 3 Romaine lettuce hearts (rinsed, drained and chopped) 2 pints Strawberries (rinsed, cored and sliced) ½ medium red onion (thinly sliced) 1 cup shredded fat free cheddar cheese ½ cup almond slivers or chopped pecans Mix together the first three ingredients in a large serving bowl. Pour dressing over salad and mix in cheese and almonds (or chopped pecans) just before serving. Enjoy Cooking this delicious Strawberry Poppy Seed Salad and Happy Healthy Eating! ~ Karen Verdusco |
Karen VerduscoAlways reinventing myself by creating new recipes or craft ideas. All photos are genuine. Please send me an email or recipe you liked or tried. Categories
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