Tuesday, August 17, 2010


Serving Size 6 

3-4 slices bread

1 1/4 cups skim milk

4 cups fresh vegetables -- as desired

1 cup low-fat cheese -- grated

1 tablespoon flour

3 eggs

1 large tomato

1 onion

Spray a pie dish with cooking spray. Cut the bread slices diagonally,

and arrange to cover the bottom.

Saute vegetables in a non-stick skillet, using a bit of water or

broth, till they are crisp-tender. Put into bread crust. Beat remaining

ingredients together and pour over. Bake about 45 minutes at 350.

Saturday, August 14, 2010


Tuscan Navy Bean Soup

Serving Size: 6

2 tablespoons olive oil
1 medium onion -- chopped
3 cloves garlic -- minced or pressed
3 cups vegetable broth
1 16 oz. can diced tomatoes. Undrained.
1 teaspoon dried basil
1/2 teaspoon dried oregano
salt & pepper to taste
1/2 cup small uncooked pasta (your choice)
1 16 oz. can navy beans with liquid

Heat olive oil in a large pot over medium heat.
Add onion and saute until done. 
Add garlic, broth, tomatoes, and spices.
Bring to a boil. Stir in pasta.
Reduce heat to law and cover.
Simmer about 10 minutes.
Add beans and heat through.

Serve with favorite bread, cornbread or crackers. Add tabasco if you like.