Almond Zucchini Sauté

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Apple Walnut Pork Chops

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Yummy Minestrone   2 teaspoons Extra Light olive oil 1/2 cup diced celery 3/4 cup chopped onion 2 cloves garlic, minced 1 can (28 oz.) diced tomatoes 3 cups low-sodium, low-fat chicken broth 3 cups V-8 vegetable juice 8 oz. can of chickpeas, drained and rinsed 1 cup each chopped carrots, chopped zucchini, chopped green cabbage 2 oz. small shells, macaroni or other small pasta, uncooked 2 bay leaf 3 tablespoons fresh chopped parsley 2 teaspoons basil 1 teaspoon oregano 1/2 teaspoon thyme 1/2 teaspoon pepper     In a large saucepan, heat the olive oil over medium heat.  Add the onion, celery and garlic, stirring constantly. Cook for 3-4 minutes, until vegetables begin to soften.  Add the remaining ingredients, and bring to a boil. Reduce heat to medium-low and simmer, partially covered for 30 minutes.   Makes 8 Servings Per serving:  128 calories; 5.7 g protein; 2.1  g fat; 0 g saturated fat; 23.3 g carbohydrate; 2 g fiber; 200 mg calcium; 402.4 mg sodium; 0 mg cholesterol.  14% calories from fat.

 

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