submitted by Brenda Raleigh- TOPS #VT109, Jacksonville
Makes 4 (1 cup) servings
1 teaspoon olive oil
1/2 cup chopped green pepper
1/2 cup chopped onion
2 cloves minced garlic
1 (14 oz) can diced tomatoes
2 cups fat-free chicken broth
1 teaspoon Italian seasoning
Ground black pepper to taste
1/2 pkg fresh tortellini
2 cups frozen chopped spinach
Saute onion, pepper, and garlic in oil until tender. Stir in tomatoes, broth, tortellini, and seasonings. Bring to a boil; reduce heat and simmer 10 minutes. Stir in spinach and simmer 5 more minutes.
Nutrition information per serving:
Calories 80 Exchanges - 2 vegetable, 1/2 starch
(Omit the tortellini and it is only 56 calories per serving.)
submitted by Blanche Thayer- TOPS #VT109, Jacksonville
Makes 9 servings
1 large onion, chopped
2 garlic cloves, minced
4 teaspoons olive or canola oil
1 large carrot, chopped
1 small butternut squash, peeled and cubed
1 medium sweet potato, peeled and cubed
1/2 cup chopped sweet red pepper
5 cups chicken or vegetable broth
1/2 cup quick cooking barley
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 large tomato. seeded and chopped
In a Dutch oven, saute onion and garlic in oil. Add the carrot, squash, sweet potato, and red pepper. Saute 5 minutes longer. Stir in the broth, barley, thyme, and pepper. Bring to a boil; reduce heat, cover and simmer for 10 minutes or until barley is tender. Add the tomato; heat through.
Nutrition information per serving:
Calories 121 Fat 3 g Sat Fat trace
Cholesterol 0 mg Sodium 532 mg
Carbs 23 g Protein 4 g Fiber 5 g
Exchanges- 1 starch, 1 vegetable, 1/2 fat
submitted by Elaine Twiss- TOPS #VT109, Jacksonville
Makes 12 servings
1 (15 oz) can pumpkin
1 box Angel food cake mix
1 cup water
2 teaspoons pumpkin pie spices
Mix pumpkin, spices, and water till creamy. Add the cake mix, mixing well. Pour into an ungreased 9 x 13 pan and bake for 20 to 25 minutes at 350 degrees.
Nutrition information per serving:
Calories 212 Fat .8 g Carbs 49 g
Protein 5.7 g
