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

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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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 easy pasta dish is also low in calories as the sauce is actually the mixture of mushrooms, onions, peas and the cooking oil. Once you try it, you will make it often and consider experimenting with other vegetables, such as ground carrots.

1 package of linguine
1 Vidalia onion (chopped)
1 package mushrooms (chopped)
1 package frozen peas
About 2 tablespoons olive oil

1. Pour the olive oil into a skillet and add the mushrooms, and onions. Cook for a t least 15 minutes until onions are translucent (caramelized is even better, though it takes a bit longer)

2. Put the frozen peas in a saucepan and boil.

3. Cook pasta according to directions and drain.

4. Put pasta in deep dish and pour mixture over it, adding the peas last.

Serves 4-6

This filling salad can be made with different kinds of tomatoes and is quite delicious with any main dish. As such, it will serve two or three people; so adjust quantities as to the amount of diners. This is one recipe you will make time and time again, and enjoy for both its simplicity and its wonderful taste!

1-box cherry tomatoes (can also be assorted colors)
2 mozzarella balls (or 2 packages)
Some olive oil
I teaspoon dried basil

Cut the mozzarella into squares and place with tomatoes in a bowl.
Sprinkle with basil and drizzle olive oil, mixing thoroughly.
Serve and enjoy.