Ingredients

1 package of 16 Bean Soup mix
3 bay leaves
1 tablespoon fresh crushed oregano
2 cans of chicken stock
3 stalks celery chopped (Bell pepper is a good substitute)
3 carrots diced
1 large onion chopped (Vidalia or red onions are best)
3 cloves garlic sliced
1 pound Italian sausage sliced (Chopped ham or chicken is a good substitute)
2 14oz. cans diced tomatoes
Salt, Pepper and other spices to taste

Directions

Allow the 16 Bean mix to soak overnight in water after you wash them to remove any remaining field debris.

Drain the water and add enough new water to cover the beans completely. Then add the chicken stock, vegetables (except for the tomatoes) and any spices you wish to add. Allow this to simmer for about 30 minutes on the cooktop or about 2 hours in the crockpot on high.

Now add the other ingredients and allow it to simmer for at least 4 hours on the cooktop or crockpot. Remember the more time you give it the better the soup will be. Stir occasionally and check the taste and season accordingly. It’s best to under-season than to over season.

To spice up the soup consider adding cayenne or crushed red pepper or even jalapenos. Another popular variation is to add rice to the soup or to serve the soup over rice. This soup also freezes well so if you have the freezer space consider making enough for now and later.

Originally posted 2009-02-07 15:23:24. Republished by Old Post Promoter

Ingredients

4 medium zucchini, halved lengthwise
1 lb. ground turkey
1/4 cup onion, chopped
1 garlic clove, minced
1 tablespoon margarine
1 tomato, chopped
1 tablespoon chopped parsley or chives
1/2 teaspoon salt
1/4 teaspoon basil
1/8 teaspoon pepper
1/2 cup  Grapenuts cereal
1 (8 oz.) container plain low-fat yogurt (your favorite cheese could be used instead if you don’t mind the extra fat)

Directions

Remove pulp from zucchini; chop and set aside. Parboil zucchini shells in boiling water to cover for 1 minute. Drain and place in shallow baking dish. Saute turkey, onion, and garlic in margarine in skillet for 2 minutes.  You can use a nonfat cooking spray to reduce fat even further. Add chopped zucchini pulp, tomato, parsley, salt, basil, and pepper.

Saute for about 5 minutes longer or until zucchini is tender. Add the cereal and 1/2 cup of the yogurt. Spoon into shells. Bake at 350 degrees for 10 to 15 minutes or until shells are tender. Serve with remaining yogurt. Sprinkle with additional chopped parsley or chives, if desired.

Originally posted 2009-02-08 16:19:03. Republished by Old Post Promoter