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Category:Soups - Author:N/A- Contributor:

CREAMY TOMATO SOUP

Ingredient:

2 tbsp. reduced-calorie margarine
1 lg. onion, peeled and thinly sliced
1 carrot, chopped
2 garlic cloves, coarsely chopped
1 (28 oz.) can peeled Italian plum
tomatoes
3 c. chicken broth
1 sm. boiling potato, peeled and
thinly sliced
2 tbsp. chopped fresh basil leaves or
2 tsp. dried basil
1/4 tsp. nutmeg
Salt to taste
1 c. milk

Direction:

Melt margarine in a soup pot over low heat. Add onion, carrot and garlic. Cook, covered for 20 minutes, stirring occasionally, until vegetables are tender and wilted. Crush tomatoes in their liquid and add to the pot along with the chicken broth, potato, basil, nutmeg and salt. Cook, covered, over low heat for 40 minutes, stirring occasionally. Let cool to room temperature. Puree in a blender, in small batches, adding a bit of milk to each batch. Return to soup pot and adjust seasonings. Before serving, warm through over very low heat. Do not boil. Serves 6.

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Title:Philly Cheese Steak Salad - Author: - Contributor:

Ingredient:
Serves:2
CarbsPerServing:no counts provided Effort:Easy
Ingredients:
4 thin breakfast or chip steaks – cut into strips Olive Oil
Onion Green pepper4 slices Provolone cheese
Lettuce Tomato Mayo

Direction:
How to Prepare:
Brown onion and green pepper in a little bit of oil in skillet
.
Add
steak strips and cook until done.
Add slices of Provolone cheese and cook a few seconds until melted.
Serve on a bed of lettuce. Top with sliced tomatoes and mayo.