November 2014
Hearty Vegetable Soup (Protein, Vegetable)
Ingredients:
- 1 T olive or canola oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 ribs celery, chopped
- 1 can reduced-sodium diced tomatoes
- 1 c reduced- sodium chicken broth
- 2 c reduced- sodium vegetable juice
- 1 can black beans, drained and rinsed
- 1 can pinto beans, drained and rinsed
- 1 T dried basil
- 1 t dried oregano
- black pepper, to taste
- 2 c. fresh baby spinach, stems removed
Directions:
- Sauté onion and garlic in oil until tender.
- Add carrots and celery, sauté for 5 minutes or until celery is slightly soft.
- Add remaining ingredients EXCEPT spinach.
- Simmer until carrots are tender. Add spinach.
- Simmer until spinach is wilted.
Makes 10 servings. Print Recipe Card
Light Pumpkin Pie Frozen Yogurt (Fruit, Dairy)
Ingredients:
- 1/2 gallon carton vanilla fat- free frozen yogurt
- 1 can pumpkin puree
- 2 t pumpkin pie spice
- 1 t cinnamon
Directions:
- Soften yogurt at room temperature.
- Use blender to combine frozen yogurt with additional ingredients.
- Return to freezer for half an hour.
- May be served with chopped nuts or crushed graham crackers.
- Leftover yogurt should be stored covered in the freezer.
Makes 16 servings. Print Recipe Card