RECIPES

Ingredients:

1 tablespoon oil

2 medium carrots, chopped

1 small onion, coarsely chopped

2 garlic cloves, minced

1/2 cup uncooked pasta of your choice

1-1/2 cups coarsely shredded chicken

6 cups chicken broth

1-1/2 cups frozen peas (about 6 ounces)

2 cups fresh spinach, chopped

2 tablespoons chopped fresh dill

2 tablespoons lemon juice

Coarsely ground pepper, optional

Directions:

In a pot, heat oil over medium heat. Add carrots, onion and garlic; saute until carrots are tender (around 4-5 minutes).

Stir in pasta, chicken and broth; bring to a boil. Reduce heat; simmer, uncovered (around 5 minutes). Stir in peas, spinach and dill; return to a boil.

Reduce heat; simmer, uncovered, until pasta is tender, (around 3-4 minutes). Stir in lemon juice. If desired, top each serving with coarsely ground pepper.

Creamy herbed tomato soup

Ingredients:

1 can diced tomatoes, undrained

2 tablespoons minced fresh parsley

1 tablespoon finely chopped onion

3/4 teaspoon dried basil

1/2 teaspoon salt

1/8 teaspoon pepper

1/4 cup tomato paste

3/4 cup dry milk

powder

3 tablespoons all-purpose flour

2 cups milk

Directions:

In a large saucepan, combine the first tomatoes, parsley, onion, basil, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.

Stir in tomato paste until blended. In a small bowl, combine milk powder and flour; stir in milk until smooth. Gradually stir into soup. Cook and stir until thickened and heated through.