Recipes

Garlic-Basil Tortellini Soup (developed by Linda Kees, published in Light&Tasty, Jan. 2005)
2 garlic cloves, minced
1 tsp butter
2 cans (14 1/2 oz each) reduced-sodium vegetable broth or chicken broth
½ cup water
1/3 cup minced fresh basil
¼ tsp pepper
2 ½ cups frozen cheese tortellini
1 19oz can cannellini or white kidney beans, rinsed and drained
2 Tbsp balsamic vinegar
¼ cup shredded parmesan cheese

In a large saucepan, saute garlic in butter until tender. Stir in the broth, water, basil and pepper. Bring to a boil. Stir in tortellini. Reduce heat; simmer, uncovered, for about 3 minutes or until tortellini begins to float. Stir in beans and vinegar; heat through. Sprinkle with Parmesan cheese.
Yield: 4 servings
One serving (1 ¼ cups w/1 Tbsp parmesan cheese) = 284 calories, 8 gms fat, 953 mg sodium, 37 gm carbohydrate, 6 gms fiber, 15 gms protein

Asian Crunch Salad (developed by Linda Kees, published in Light&Tasty, Jan. 2005)
1 cup broccoli florets
1 cup cauliflowerets
1 cup cherry tomatoes
½ cup fresh snow peas
2 green onions, thinly sliced
½ cup sliced water chestnuts, drained
4 ½ tsp reduced sodium soy sauce
1 Tbsp cider vinegar
1 Tbsp sesame oil
¾ tsp sugar
½ tsp sesame seeds, toasted
½ tsp olive oil
Dash pepper

In a large bowl, combine the broccoli, cauliflower, tomatoes, snow peas and green onions. Stir in water chestnuts.
In a small bowl, whisk the soy sauce, vinegar, sesame oil, sugar, sesame seeds, olive oil and pepper. Pour over broccoli mixture, stir to coat. Cover and refrigerate until chilled.
Yield: 4 servings
One serving (1 cup) = 82 calories, 4 gms fat, 246 mg sodium, 10 gm carbohydrate, 3 gms fiber, 2 gms protein