Spinach is combined with green pepper, basil and diced tomatoes in this easy and delicious soup. All ingredients are then simmered together with garlic and bouillon.

1-teaspoon olive oil
½ cup green bell pepper, chopped
½ cup chopped onion
1 clove garlic, minced
1 (14.5 ounce) can diced tomatoes
11/2 cups water
1 tablespoon minced fresh basil
1-teaspoon chicken bouillon granules
¼ teaspoon grated black pepper
1 (10 ounce) package frozen chopped spinach, thawed

1. In a large saucepan over medium heat, cook bell pepper, onion and garlic in oil until tender. Stir in tomatoes, water, basil, bouillon and black pepper. Bring to a boil, then reduce heat and simmer 10 minutes.
2. Stir in spinach and cook 5 to 7 minutes more.

Serves 5

This soup represents a unique blend of flavors and ingredients that are sure to please, addictive and very easy to create.

2 avocados
2 tablespoons fresh lemon juice
½ cup sour cream
3 to 3 1/2 cups chicken broth
¼ teaspoon Tabasco
2 ounces smoked salmon

1. Peel and pit the avocados and in a blender blend them with the lemon juice, the sour cream, 3 cups of the broth and the Tabasco until the mixture is smooth, adding enough of the remaining ½ cup broth to thin the mixture to the desired consistency.

2. Transfer the soup to a bowl; season it with salt and pepper and chill, covering with plastic wrap for 1 hour. (The soup will discolor if kept for more than 6 hours.)

3. Stir half the salmon, chopped, into the soup and divide the soup among the chilled bowls. Garnish with remaining salmon, cut into strips.

Serves 6

This quick and easy soup is prepared by simmering canned, diced tomatoes with garbanzo beans an a bit of rosemary.

1-tablespoon olive oil
1 clove garlic, minced
1 (14.5) ounce can diced tomatoes
1 (15 ounce) can garbanzo beans, drained and rinsed
4 cups water
1 cube chicken bouillon, crumbled
1 tablespoon chopped fresh rosemary
Salt and pepper to taste

In a large saucepan over medium heat, cook garlic in oil for 1 minute. Stir in tomatoes and cook for 2 minutes. Stir in garbanzo beans, water, bouillon cube, rosemary, salt and pepper. Simmer, covered for 10 minutes.

Serves 4

This salad will work any time of the year by varying the fruit used. Passion fruit provides a great taste, and in the summer berries and melons do as well. In winter, use cranberries and /or apricots.
1 apple, cored and chopped
1 large orange, peeled, sectioned and cut into bite size pieces
½ cup seedless grapes
1 nectarine, pitted and chopped
¼ cup fresh orange juice
6 tablespoons plain low-fat yogurt

1. In a mixing bowl, combine the apple, orange, grapes and nectarine. If using a passion fruit, spoon out the flesh and chop.
2. Pour enough fresh juice to coat. Toss and refrigerate.
Serve with a dollop of low-fat yogurt.

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A great entree for when you are in a hurry. There are only three ingredients so this is one of the quickest and easiest dishes to prepare.

5 pork chops
½ cup orange marmalade
½ cup soy sauce

1. Preheat oven to 350 degrees.
2. Place pork chops in a 9X13 baking dish. In a small bowl stir together the marmalade and soy sauce. Pour over chops. Cover with foil and bake for 1 hour.

Serves 4

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This versatile salad can be served hot or cold. Tofu and tuna are blended until smooth and combined with chopped celery, carrots, onion, garlic and a hint of cayenne.

1 (12 ounce) package silken tofu
1/3 cup red wine vinegar
1 (6 ounce) can tuna, drained
1 stalk celery, chopped
2 carrots, chopped
1 onion, chopped
1 clove garlic, chopped
1 pinch cayenne pepper, or to taste

1. Drain and mash tofu. Pour vinegar over tofu and marinate for 15 to 30 minutes.
2. Drain excess vinegar from tofu. Place tofu and tuna in a blender or food processor; blend until smooth. Combine tuna mixture, celery, carrots, onions, garlic and cayenne in a bowl and mix well. Serve

Serves 2-3.

This delicious soup is well worth the wait! If you wish, add about ¼ pound of processed cheese before serving.

8 pounds potatoes, peeled and cubed
1 small onion, chopped
2 tablespoons butter
2 cubes chicken bouillon
2 tablespoons dried parsley
6 cups water
2 cups milk
½ cup all-purpose flour

1. Place the potatoes, onion, butter, bouillon cubes, parsley and water into a slow cooker. Set on low and let cook for 6 to 8 hours.
2. At least one half hour before serving, stir together the milk and flour until no lumps remain, and mix into the soup. Cook for 30 minutes or until the soup is thickened.

Serves 8 to 10

This combination of fruit and chicken makes a tasty offering for any table. The sauce is simple and consists of combining jam, vinegar and brown sugar. Try it soon. You will love it. (If you cannot use sugar, try it with brown sugar splenda. It works just fine and no one will ever know the difference.)

6 skinless, boneless, chicken breasts
1 cup apricot preserves
1 tablespoon distilled white vinegar
1-tablespoon brown sugar

1. Preheat oven to 350 degrees.
2. Place the breasts in a 9X13 inch-baking pan. Combine the preserves, vinegar and brown sugar. Pour the preserve mixture over the chicken, cover and bake for 50 minutes. Remove cover and bake for 10 more minutes.

This simple pasta/fish mixture puts a whole new spin on pasta, and will be a favorite every time you try it.

1 (8 ounce) package egg noodles
1 (6 ounce) can tuna, drained
1 (10.75 ounce) can condensed cream of celery soup
1 cup frozen green peas
½ cup chopped red bell pepper
1 onion, diced
Salt and Pepper to taste

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente: drain leaving about ½ cup pf water in the pot.
2. Add tuna, soup, peas, red pepper, onion and salt and pepper to the pot of pasta.
3. Simmer until hot and serve.
Serves 4

This recipe is not only easy, but also very healthy. Other firm-fleshed fish, such as ocean perch or grouper may be substituted.

2 (6 ounce) filets of red snapper
¼ teaspoon garlic powder
Salt and pepper to taste
¼ cup picante sauce
½ lime, juiced

1. Preheat oven to 350 degrees. Place a sheet of aluminum foil onto a baking sheet and grease lightly.
2. Place filets onto the foil, and sprinkle with garlic powder, salt and pepper. Spoon picante sauce over filets, and squeeze the limejuice over the top. Bring the sides of the foil together, and fold the seam to seal in the fish.
3.Bake in a preheated oven for 15 to 20 minutes, or until fish flakes easily with a fork.

Serves 2

This easy vegetable soup is a winner every time. Try it once and you will find yourself making it often.

1 pound beef stew meat, cut into cubes
2 onions
2 potatoes
3 carrots
3 celery stalks
¼ head cabbage
3 tablespoons margarine
1 1/2 teaspoon salt
½ teaspoon black pepper

1. Melt margarine in a large heavy pot with lid. Trim meat of all fat and cut into 1-inch cubes. Brown beef on all sides.
2. Add vegetables (except cabbage), which have all been sliced into pieces of approximately the same size. Add 5 cups water. Cover and simmer for 11/2 hours, adding more water if needed.
3. Slice cabbage and add to pot along with salt and pepper. Simmer for 20-25 minutes longer.
Serves 6

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2 tablespoons butter or margarine
½ cup chopped onion
1 (4.5 ounce) jar sliced mushrooms, drained
2 cups uncooked instant white rice
1-teaspoon garlic powder
¼ teaspoon pepper
2 (14 ½ ounce) cans chicken broth
1/3 cup whipping cream or half-and-half
1/3 cup grated Parmesan cheese
1 tablespoon grated Parmesan cheese, if desired

1. Melt butter in a large skillet over medium-high heat. Add onion and mushrooms; cook and stir for 3 minutes, Add rice, garlic powder and pepper; cook 2 minutes.

2. Stir in 1 can of broth; cook 4 minutes, stirring constantly. Gradually stir in remaining can of broth and cook for 7 minutes or until liquid is almost absorbed, stirring frequently.
3. Stir in whipping cream. Remove from heat. Stir in 1/3-cup cheese. Spoon into serving dish; sprinkle with 1-tablespoon cheese.

Serves 8

These grilled swordfish steaks are enhanced by the flavor of lemon and dill and are delicious as well as very easy to make.
2 (6 ounce) swordfish steaks
2 tablespoons lemon juice
1 tablespoon lemon pepper
1 tablespoon dried dill weed

1. Preheat an outdoor grill for high heat and lightly oil the grate.
2. Place swordfish steaks in a medium bowl, and brush with lemon juice. Coat each side with lemon pepper and dill.
3. Place swordfish on the prepared grill, and cook for 6 minutes on each side, or until fish is easily flaked with a fork.

Serves 2

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Any combination of vegetables are cooked in a broth and thickened with skim milk and flour in this versatile, low-fat soup. (If you are feeling decadent, try some cream or half-and-half!)
1-tablespoon vegetable oil
1 clove garlic, minced
1 onion, chopped
1-tablespoon curry powder
4 cups chicken broth
4 cups cooked mixed vegetables
2 tablespoons all-purpose flour
2 cups non-fat milk
1 pinch salt and pepper to taste

1. Heat oil in a large saucepan over medium heat. Sauté onion and garlic until tender. Stir in curry and cook for 2 minutes, stirring constantly. Add broth and vegetables, and bring them to a boil. Simmer 20 minutes, or until tender.
2. Dissolve flour in milk, then stir into the soup. Simmer until thickened. Season with salt and pepper.

Serves 6

This rich and savory soup can be a complete meal in itself, served with a side order of garlic toast and a big smile! Enjoy!
2 tablespoons olive oil
1 cup chopped onion
3 cloves garlic, minced
2 cans stewed tomatoes
3 cups chicken broth
1 can (15 ounce) cannelloni beans
¼ cup fresh parsley
1 teaspoon dried basil leaves
¼ teaspoon ground pepper
¼ pound seashell pasta

1. Heat oil in 4-quart Dutch oven over medium heat until hot. Add onion and garlic and cook for 5 minutes or until onion is tender.
2. Add undrained tomatoes, undrained beans, chicken broth, parsley basil and pepper to Dutch oven and bring to a boil over high heat, stirring occasionally. Let boil for about 1 minute and then simmer for 10-12 minutes, covered.
3. Add pasta to Dutch oven and simmer for about 10-12 minutes or until pasta is tender. Serve immediately.

Serves 4

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Make this easy and delicious dish for your own family or for a special occasion. It’s well worth the little extra time it takes to prepare.

1-pound eggplant
1/3 cup golden raisins, chopped
2 tablespoons water
2 tablespoons chopped fresh basil
2 teaspoons fresh lemon juice
1-teaspoon olive oil
¼ teaspoon black pepper
1/8-teaspoon salt
1 garlic clove, minced
4 (6 inch) pitas
½ cup shredded part-skim Mozzarella cheese
3 tablespoons grated Parmesan cheese

1. Preheat oven to 425 degrees. Pierce eggplant several times with a fork and wrap in foil. Place eggplant on a baking sheet and bake for 1 hour. Let cool slightly and then peel, seed and mash with a potato masher.

2. Combine raisins and water in a small bowl; cover with plastic wrap and let stand for 10 minutes. Add raisins and next 5 ingredients (basil through garlic) to eggplant.

3. Preheat broiler. Sprinkle pitas with cheeses and broil for 2 minutes or until the cheese melts. Cut each pita into 6 wedges and serve with eggplant dip.

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Pork chops can be spicy and sweet in this special preparation of garlic powder, Worcestershire sauce, brown sugar and apples. Try it tonight and impress relatives and friends!

4 pork chops
1-teaspoon garlic powder
1 tablespoon Worcestershire sauce
1-tablespoon soy sauce
1-teaspoon brown sugar
3 apples, peeled, cored and sliced

1. Heat a large skillet to medium heat. Add pork chops and a little water; heat until simmering. Sprinkle with garlic powder, Worcestershire sauce and soy sauce. Heat and let all simmer until underside of chops are browned (about 5 to 7 minutes); turn chops over. Sprinkle with brown sugar and cook until other side is also browned (5-7 minutes).
2. Remove chops from skillet and set aside. Add apples to skillet and cook in leftover liquids until they are soft and tender. Pour apples and juices over chops and serve.

Serves 4.

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This soup couldn’t be any quicker or easier to prepare! It involves just the combination of canned tomato juice with oregano and a bag of mixed frozen vegetables. Try it once and you will make it often.

1 (32 fluid ounce) bottle tomato juice
1 (16 ounce) package frozen mixed vegetables
2 cups water
1 pinch dried oregano
Salt and pepper to taste

In a large pot over medium heat combine the tomato juice, water, mixed vegetables, oregano, salt and pepper. Allow to simmer for 30 minutes.

Serves 4

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Potatoes added to this hearty and nutritious soup make it filling as well as delicious for those colder months of the year.

1-tablespoon margarine
2 teaspoons curry powder
3 leeks, chopped
½ cup diced potatoes
2 Granny Smith apples (peeled, cored and chopped)
3 cups vegetable broth
Salt and Pepper to taste
1/3-cup plain yogurt

1. In a medium saucepan over medium heat, melt margarine. Stir in curry power and cook for 1 minute. Stir in leeks, potatoes and apples and cook for 5 minutes. Pour in broth and bring to a boil. Cover, reduce hat and simmer 20 minutes.

2. Puree in a blender or food processor. Season with salt and pepper and serve with a swirl of yogurt.

Serves 4

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This recipe is not only easy, but also delicious. It makes a great side dish for poultry or meat loaf.

1 8-ounce package farfalle pasta
1-tablespoon olive oil
1 zucchini, chopped
1 large onion, chopped
Salt and pepper to taste

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente; drain.
2. In a skillet over medium heat, sauté zucchini and onion in olive oil until tender. Toss farfalle with vegetables and season with salt and pepper; serve.

Serves 2-3

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This satisfying salad is easy to make and very enjoyable. It goes well with any main dish and the tart apples offer a new and different taste range for your palette.

1 pound tart green apples, peeled, cored and diced
1 pound potatoes, cooked, peeled and diced
¼ cup olive oil
¼ cup white wine vinegar
Salt and Pepper
2 beets, cooked, peeled and sliced
2 hard-boiled eggs, sliced

1. Combine the apples and the potatoes in a bowl and whisk together thoroughly the vinegar, oil, salt and pepper.
2. Pour over the apples and potatoes and toss thoroughly.
3. Adjust seasonings and garnish with beets and sliced egg.

Serves 4

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This unusual salad is easy to make and will serve 6. The apples blended with the chicken render a wonderful taste and if you add the mayonnaise as you eat each portion, it will last about a week in the fridge.

2 cups chicken, cooked and diced
2 cups apples, unpared and diced
½ cup celery, chopped
¼ cup raisins
1 tablespoon lemon juice
½ cup mayonnaise (or salad dressing)
6 lettuce cups

Mix all ingredients except lettuce. Chill thoroughly.
Serve in lettuce cups

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4 pork chops
½ cup Hoisin sauce
1 teaspoon dried ginger

1. Marinate chops in sauce and ginger for about one ½ hour.

2. Preheat oven to 350 degrees and bake for about twenty minutes (until meat is no longer pink).

Serves 3-4

This salad couldn’t be easier to make and it’s very tasty and nutritious too! It complements any main dish and is very refreshing, especially in warmer weather. Try it once and you will want to make it often.

3 cucumbers, sliced thin with peel left on
1 large Vidalia onion, sliced thin
1 pint fat-free sour cream
Salt and Pepper

1. Combine cucumber and onion in a large salad bowl and add salt and pepper.
2. Add the sour cream and mix thoroughly.
3. Chill and serve

Serves 4

Although this recipe is a bit time-consuming, it is simple and well worth the trouble. The finished product can be used to enhance any meat, fish or poultry dish, and is even good as a snack on a cracker! Make it in large amounts and freeze it. You will never want to be without some on hand once you try it!

5 pounds McIntosh or Ida apples
Mason jars, boiled (5 or 6, depending on size)
3/4 cup Sugar (or Splenda)
1-2 Tablespoons allspice
1 Tablespoon cinnamon

1. Core and peel apples and place in a large pot, adding sweetener and spices.
2. Bring to a boil and then reduce heat, letting fruit simmer for about a ½ hour.
3. Test for doneness by placing a tablespoon of the mixture on the back of a white plate or saucer. If a ring of water forms, the apple butter is not ready. Keep testing every few minutes until no ring appears.
4. Can and let cool. Serve, refrigerate and/or freeze.

YUM!