Creamy spinach sausage pasta

Ingredients
3 cups of uncooked large tube pasta
1 lb bulk italian pasta
1 c finely chopped onion
1 can (14 1/2 oz) italian diced tomatoes, undrained
1 pkg (10 oz) frozen creamed spinach, thawed
1 pkg (8 oz) cream cheese, softened
2 cups shredded part-skim mozzarella cheese, divided
Directions
1. Cook pasta according to package directions. Meanwhile, in a dutch oven, cook sausage and onion over medium heat until sausage is no longer pink; drain. Stir in the tomatoes, spinach, cream cheese, pasta, and 1 cup fo mozzarella cheese. Transfer to a greased 11 in x 7 in. baking dish.
2. Cover and bake at 350 for 35 minutes. Uncover; sprinkle with remaining cheese. Bake 10 minutes longer or until cheese is melted.

from simple and delicious cooking

Veggie potato soup

Ingredients
6 medium potatoes, cubed
3 cans (14.5 oz each) vegetable broth
1 medium carrot, thinly sliced
1 large leek (white portion only), chopped
1/4 cup butter, cubed
1 garlic clove, minced
1 tsp, dried thyme
3/4 tsp salt
1/4 tsp dried marjoram
1/4 tsp pepper
1/4 cup all purpose flour
1 1/2 cups half and half cream
1 cup frozen peas, thawed

Directions
1. In a 5 qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender.
2.In a small bowl, combine flour and creamm until smooth; add to slow cooker. Stir in peas. Cover and cook on high for 30 minutes or until slightly thickened.

makes 11 servings
from simple and delicious cooking

Ham and brie melts

Ingredients
8 slices multigrain bread
1/4 cup apricot preserves
8 oz. sliced deli ham
1 round (8oz) Brie cheese, rind removed and cut into 4 slices
3 tbsp butter softened

Directions
1. Spead 4 slices of bread with half of preserves. Layer with ham and cheese. Spread remaining bread with remaining preserves; place on top. Butter outsides of sandwiches.
2. In a large skillet over medium heat, toast sandwiches for 2-3 mintues on each side or until breas is lightly browned and cheese is melted.

makes 4 sandwiches
from taste of home cooking

Barbecued chicken pizza

Ingredients
2 boneless skinless chicken breast halves (6 oz each)
1/4 tsp salt
1/4 tsp pepper
1 cup barbecue sauce, divided
1 tube (13.8 oz) refrigerated pizza crust
2 tsp olive oil
1 medium red onion, thinly sliced
2 cups (8 oz) shredded gouda cheese
1/4 cup minced fresh cliantro

Directions
1. Coat grill rack with cooking spray before starting the grill.
2. Sprinkle chicken with salt and pepper. Grill, covered, over medium heat for 5-7 minutes on each side or until chicken juices run clear, basting frequently with 1/2 cup of barbecue sauce. Set aside and keep warm.
3. Divide dough in half. On a lightly floured surface, roll each portion into a 12 in. x 10in. rectangle. Lightly brush both sides of dough with oil; place on grill. Cover and grill over medium heat for 102 minutes or until the bottom is lightly browned.
4. Remove from grill. Cut the chicken into 1/2 in cubes. Spread the grilled side of each pizza with 1/4 cup of barbecue sauce; layer with chicken, onion, cheese, and cilantro. Return to grill. Cover and cook each pizza for 4-5 minutes or until the bottom is lightly browned and cheese is melted.

makes 2 pizzas.
from taste of home cooking

Banana Walnut Oatmeal

Ingredients
1 ripe medium sized banana, mashed
1/2 cup rolled oats
1cup nonfat milk
1 tbsp wheat germ
1 tbsp ground flaxseed
1 tbsp crushed walnut pieces

Directions
1. Combine banana, oats, and milk in a large microwaveable bowel.
2. Microwave on high for 3 minutes, stopping to stir after each minute.
3. After cooking, stir in the wheat germ, flaxseed, and walnuts

makes 2 servings
from oxygen magazine

Zippy Calzones

Ingredients
1 tube refrigerated pizza crust
1 cup shredded part-skim mozzarella cheese
32 slices of pepperoni
3/4 cup of 1% cottage cheese
3/4 cup julienned green, sweet red and/or yellow pepper
1/4 cup finely chopped onion

Directions
1. Unroll pizza crust; roll into a 12 inch square. Cute into four 6 inch squares. Sprinkle 2 tablespoons mozzarella cheese over half of each square to within 1/2 inch of edges. Top with 8 slices of pepperoni and 3 tablespoons of cottage cheese. Combine pepper and onion; place 1/3 cup of mixture on each square; top with 2 tablespoons cottage cheese. Fold dough over filling; press edgew tih a fork to seal.
2. Transfer to a lightly greased baking sheet. Bakte at 400 for 13-18 minutes or until golden brown.
(4 servings)
From taste of home

Chicken Veggie Soup

Here's a yummy and healthy chicken soup.

Ingredients
2 tbsp olive oil
1 lb mushrooms (porcini, shiitake, or portobello) rinsed and chopped
3 stalks of celery, chopped
1 large clove of garlic minced (we added 2 since we like garlic)
1 bunch of green onions, chopped
2/3 brown rice, cooked
4 cups low sodium chicken stock, divided
2 5oz of chicken breasts, cooked and cubed
Sea salt and pepper to taste
4 tbsp plan low fat yogurt as garnish (we left it out and it was still yummy!)

Directions
1. In a nonstick skillet, heat oil over medium high heat. Add mushrooms, garlic, celery and onions and saute for 4 minutes. Remove from heat and set aside.
2. Place 2/3 of cooked vegetable mixture and cooked rice in a food processor. Add 2 cups of broth and process until smooth.
3. Combine blended rice and vegetable mixture with remaining broth into a Dutch oven or soup pot. Transfer remaining cooked vegetable mixture from skillet to pot.
4. Add chicken cubers to pot and mix gently. Add salt and pepper to taste. Heat through. Serve hot with a dollop of yogurt for garnish.
(by Tosca Reno)