Beef and Barley Soup
1 lb beef chunks
salt and pepper
2 Tbsp veg oil
2 Tbsp minced garlic
Brown the beef, garlic, in the veg. oil. Season with salt and pepper and drain the fat.
In a crock pot add:
2 1/2 cups of water
1 can beef broth
3/4 cup carrots
3/4 cup mushrooms
1/2 cup quick barley (not cooked)
1 tsp dried oregano
2 Tbsp tomato paste
Add all ingredients and cooked beef. Cook on low in crock pot for 6 hours. Season to taste. Serve in bowls.
Pasta with Tomato & Bacon
(Points value 6 per serving)
8 oz uncooked multigrain penne
1 12 oz jar of light alfredo sauce (Buitoni)
1/2 cup sundried tomatos (packed without oil and cut into julianne strips)
10 slices precooked and drained bacon
1/4 cup packed basil
1/4 freshly ground pepper
1. Cook pasta according to package directions, omitting salt , and drain.
2. While pasta cooks, combine alfredo sauce and sundried tomatoes in a skillet. Cook over low heat, stirring until completely heated. Crumble bacon into sauce.
3. Combine pasta and sauce until heated through. Top with crumbled bacon, basil, and pepper.
(Serving size 1 cup)
Zucchini Bread
Cream together:
3 eggs
2 c sugar
1 c oil
Add: 2 cups grated zucchini
Mix in:
3 c flour
1 t salt
1 t baking soda
1/4 t baking powder
1/2 tsp cinnamon
1/2 tsp nutmeg
Add:
2 t vanilla
1/2 cup chopped walnuts (can be omitted)
Prep 2 bread pans either with cooking spray or grease and flour.
Bake at 350 for 50-60 min or until toothpick comes out clean.
