Tasty and Easy Recipes

ngredients:
1 bag (800g, about 2 lb.) frozen baby carrots
1 bag (800g, about 2 lb.) frozen broccoli
1 bag (800g, about 2 lb.) frozen cauliflower
2 sweet potatoes, peeled and cut to chunks
2-3 tbsp. chicken soup powder
Water to cover

Method:
Put all vegetables in water, add powder, cook until tender.
Using the one hand blender (if you do not have it you will need to transfer to the food processor or blender in a few times as the amount is too large for one time) puree all. Mix, cook for a few moments more, and serve.

Ingredients:
2/3 cup sliced carrot
1/2 cup diced onion
2 garlic cloves, minced
3 cups broth (beef, chicken, or vegetable)
1-1/2 cups diced green cabbage
1/2 cup green beans
1 tbsp. tomato paste
1/2 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. salt
1/2 cup diced zucchini

Method:
In a large saucepan, sprayed with nonstick cooking spray, saute’ carrot, onion, and garlic over low heat until softened, about 5 minutes.
Add broth, cabbage, beans, tomato paste, basil, oregano, and salt; bring to a boil. Lower heat and simmer, covered, about 5 minutes or until beans are tender.
Stir in zucchini and heat 3-4 minutes. Serve hot.

Ingredients
2 large zucchini
1 large onion
4 cups taste of chicken broth
salt, pepper and nutmeg to taste
1/2 cup soft white cheese, 1/2% fat

Method:
Cook zucchini, onion and broth until just tender, about 5 minutes. Blend with spices.
Just before serving, add cheese and mix well.