Vegetable Lentil Soup

Vegetable Lentil Soup – Allie Whalen

1 can (14 1/2 oz) vegetable broth
1 can (14 1/2 oz) diced tomatoes, undrained
2 medium zucchini or yellow summer squash (or 1 of each), diced
1 red or yellow bell pepper, diced
1/2 cup thinly sliced carrots
1/2 cup lentils (any variety), rinsed and sorted
1/2 tsp salt
1/2 tsp sugar
1/4 tsp black pepper
2 T chopped fresh basil
1/2 cup croutons or shredded cheese (optional)

Combine broth, tomatoes with juice, zucchini, bell pepper, carrots, lentils, salt, sugar and black pepper in crock pot; mix well.
Cover; cook on LOW 8 hours or on HIGH 4 hours, or until lentils and vegetables are tender.
Ladle into bowls. Sprinkle on basil and croutons, if desired.

Chicken Soup (crockpot)

Chicken Soup Recipe
by: cdkitchen.com
Submitted by: Sarah Christine Bolton, CDKitchen Cooking Columnist

Serves/Makes: 8

Ingredients:
3 pounds cubed chicken breast
4 cups chicken broth
4 cups water
4 cloves garlic, diced
1 teaspoon salt
1/4 teaspoon pepper
1 small onion, chopped
1 large carrot, chopped
2 stalks celery, chopped
1/4 cup fresh parsley, chopped
1/2 teaspoon dried marjoram or basil
1 teaspoon dried, chopped bay leaves
6 ounces noodles
Cooking spray

Directions:

Spray skillet with cooking spray. Brown garlic, onion and chicken briefly. Place in crockpot. Add all other ingredients except noodles to crockpot. Cover and cook on LOW for 5 to 6 hours. Add the noodles. Cook on HIGH for 1/2-hour, or until noodles are cooked.

Note: You can also cook the noodles separately and just add them to the crockpot right before you are ready to serve the soup.

Taco Chowder (crockpot)

Taco Chowder Recipe
by: cdkitchen.com

Serves/Makes: 13

Ingredients:
1 pound ground beef
1 package (1 1/4 oz. size) taco seasoning
1 can (28 oz. size) diced tomatoes, not drained
2 cans (16 oz. size) fat-free refried beans
1 can (14 1/2 oz. size) fat-free beef broth
1 can (15 oz. size) light red kidney beans, not drained
1 can (15 1/4 oz. size) whole kernel golden sweet corn, not drained

Directions:

Spray crock pot with nonfat cooking spray.

In crock pot, mix together the ground beef, taco seasoning, tomatoes, refried beans, beef broth, kidney beans, and corn.

Cover and cook on high for 4 to 5 hour or on low for 8 to 10 hours.

Sprinkle chowder lightly with fat-free cheddar cheese or crushed baked tortilla chips.

Slow Cooker Vegetable Minestrone

Slow Cooker Vegetable Minestrone
by: Betty Crocker

Prep Time:15 min
Start to Finish:8 hr 35 min
Makes:12 servings

4 cups vegetable broth or Progresso® chicken broth (from 32-oz carton)
4 cups tomato juice
1 tablespoon dried basil leaves
1 teaspoon salt
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
2 medium carrots, sliced (1 cup)
2 medium celery stalks, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
1 cup sliced fresh mushrooms (3 ounces)
2 garlic cloves, finely chopped
1 can (28 oz) Progresso® diced tomatoes, undrained
1 1/2 cups uncooked rotini pasta (4 1/2 oz)
Shredded Parmesan cheese, if desired

1. Mix all ingredients except pasta and cheese in 4- to 5-quart slow cooker.
2. Cover and cook on low heat setting 7 to 8 hours or until vegetables are tender.
3. Stir in pasta. Cover and cook on high heat setting 15 to 20 minutes or until pasta is tender. Sprinkle each serving with cheese.

Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
(Total time will vary with appliance and setting.)

Chocolate Chip-Banana Muffins

Chocolate Chip-Banana Muffins
by: Betty Crocker

Prep Time:10 min
Start to Finish:25 min
Makes:12 muffins

1 egg
2 cups Original Bisquick® mix
1 1/4 cups mashed very ripe bananas (2 to 3 medium)
1/3 cup sugar
3 tablespoons vegetable oil
1/3 cup miniature semisweet chocolate chips

1. Heat oven to 400ºF. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
2. Beat egg slightly in medium bowl; stir in remaining ingredients just until moistened. Divide batter evenly among muffin cups.
3. Bake about 15 minutes or until golden brown.

High Altitude (3500-6500 ft) Heat oven to 425ºF. Use 14 medium muffin cups. Decrease sugar to 1/4 cup.

Nutrition Information

1 Serving: Calories 190 (Calories from Fat 70); Total Fat 8g (Saturated Fat 2g, Trans Fat 1g); Cholesterol 20mg; Sodium 250mg; Total Carbohydrate 27g (Dietary Fiber 1g, Sugars 11g); Protein 2g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2%; Iron 4% Exchanges: 1/2 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.

Strawberry Cheesecake Pie

Strawberry Cheesecake Pie
by: Taste of Home

SERVINGS: 8
CATEGORY: Lower Fat
METHOD: Chill
TIME: Prep: 10 min. + chilling

Ingredients:
2 cups sliced fresh strawberries
1/4 cup chopped almonds, toasted
1 tablespoon sugar
1 graham cracker crust (9 inches)
1 package (8 ounces) cream cheese, softened
2 cups cold milk, divided
1 package (3.4 ounces) instant vanilla pudding mix

Directions:
In a bowl, combine the strawberries, almonds and sugar. Pour into crust. In a mixing bowl, beat cream cheese until smooth; gradually add 1/2 cup of milk. Add pudding mix and remaining milk. Beat for 1 minute or until blended; pour over strawberries. Cover and refrigerate for 2 hours or until set. Yield: 8 servings.

Nutrition Facts
One serving:(prepared with a reduced-fat graham cracker crust, fat-free cream cheese, fat-free milk and sugar-free pudding mix)
Calories: 189
Fat:6 g
Saturated Fat:0 g
Cholesterol:3 mg
Sodium:311 mg
Carbohydrate:25 g
Fiber:1 g
Protein:9 g
Diabetic Exchange:1 starch, 1 fruit, 1 fat.

Zucchini Appetizers

Zucchini Appetizers
by: Betty Crocker

Prep Time:15 min
Start to Finish:40 min
Makes:4 dozen appetizers

3 cups thinly sliced unpeeled zucchini (4 small)
1 cup Original Bisquick® mix
1/2 cup finely chopped onion
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/2 teaspoon dried marjoram or oregano leaves
1/8 teaspoon pepper
1 garlic clove, finely chopped
1/2 cup vegetable oil
4 eggs, slightly beaten

1. Heat oven to 350ºF. Grease bottom and sides of rectangular pan, 13x9x2 inches.
2. Stir together all ingredients. Spread in pan.
3. Bake about 25 minutes or until golden brown. Cut into 2-inch squares; cut squares diagonally in half into triangles.

High Altitude (3500-6500 ft) Heat oven to 375ºF.

Nutrition Information

1 Serving: Calories 40 (Calories from Fat 25 ); Total Fat 3 g (Saturated Fat 1 g); Cholesterol 20 mg; Sodium 100 mg; Total Carbohydrate 2 g (Dietary Fiber 0g); Protein 1 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 2 %; Iron 0% Exchanges: 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

Spinach-Stuffed Shells

Spinach-Stuffed Shells
by: Taste of Home
Here’s a creamy and delicious, vegetarian main dish from Debbie Herbert in Seymour, Indiana. It’s easy to assemble and looks like you really fussed. Serve with a leafy salad, crusty garlic bread and thirst-quenching iced tea.
SERVINGS: 5
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 25 min. Bake: 25 min.

Ingredients:
15 uncooked jumbo pasta shells
1 envelope white sauce mix
1 cup (8 ounces) 4% cottage cheese
1/2 cup shredded mozzarella cheese
1 egg white
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
Dash pepper
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 tablespoon shredded Parmesan cheese

Directions:
Cook pasta according to package directions. Meanwhile, prepare white sauce according to package directions; set aside.
In a small bowl, combine the cottage cheese, mozzarella, egg white, basil, garlic powder, pepper and half of the spinach (save remaining spinach for another use). Pour half of the white sauce into a greased 11-in. x 7-in. x 2-in. baking dish.
Drain pasta and rinse in cold water; stuff each shell with 2 tablespoons spinach mixture. Arrange over sauce. Top with remaining white sauce. Cover and bake at 375° for 25 minutes or until heated through. Sprinkle with Parmesan cheese. Yield: 5 servings.

***I made this recipe and added a half a can of artichoke hearts to the spinach mixture.....it was really tasty!

Basil Pork Chops

Basil Pork Chops
by: Taste of Home
These tender, glazed chops sent in by Lisa Gilliland of Fort Collins, Colorado, get great flavor from a little brown sugar, chili powder and dried basil. The fast-cooking entree is sure to make a regular appearance at your dinner table.
SERVINGS: 4
CATEGORY: Main Dish
METHOD: Other stovetop
TIME: Prep/Total Time: 25 min.

Ingredients:
1/4 cup packed brown sugar
1-1/2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon chili powder
2 tablespoons vegetable oil, divided
4 boneless pork loin chops (1/2 inch thick and 4 ounces each)

Directions:
In a small bowl, combine the brown sugar, basil, salt and chili powder. Gradually stir in 1 tablespoon oil until crumbly. Rub over both sides of pork chops.
In a large skillet, cook pork in remaining oil over medium heat for 7-8 minutes on each side or until juices run clear. Yield: 4 servings.

Nutrition Facts
One serving:(1 each)
Calories: 152
Fat:8 g
Saturated Fat:1 g
Cholesterol:14 mg
Sodium:312 mg
Carbohydrate:14 g
Fiber:0 g
Protein:6 g

Strawberry Raspberry Trifle

Strawberry Raspberry Trifle
by: Taste of Home

A fantastic finale to any meal, this tantalizing trifle helped Patricia Schroedl finish first in a local competition. "It took top prize in the low-fat category of our Wisconsin Strawberry Festival recipe contest," she notes from her home in Jefferson.

SERVINGS: 14
CATEGORY: Lower Fat
METHOD:
TIME: Prep/Total Time: 20 min.

Ingredients:
3 cups cold fat-free milk
2 packages (1 ounce each) sugar-free instant white chocolate pudding mix
1 prepared angel food cake (14 ounces), cut into 1-inch cubes
3 cups sliced fresh strawberries
3 cups fresh raspberries
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
3 whole strawberries, quartered

Directions:
In a large bowl, whisk milk and pudding mix for 2 minutes or until slightly thickened.
Place a third of the cake cubes in a trifle bowl or 3-1/2-qt. glass serving bowl. Top with a third of the pudding, 1 cup sliced strawberries, 1-1/2 cups raspberries and a third of the whipped topping. Layer with a third of the cake and pudding, 1 cup strawberries and a third of the whipped topping.
Top with remaining cake, pudding, strawberries, raspberries and whipped topping. Garnish with quartered strawberries. Serve immediately or cover and chill until serving. Yield: 14 servings.

Nutrition Facts
One serving:(1 cup)
Calories: 170
Fat:3 g
Saturated Fat:2 g
Cholesterol:1 mg
Sodium:289 mg
Carbohydrate:32 g
Fiber:3 g
Protein:4 g
Diabetic Exchange:1 starch, 1 fruit.