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| Rusty Italian Lunch
Italian Pasta & Bean Soup
Sage & Cheese Biscuits
Amaretto Velvet Frosty
Italian Pasta & Bean Soup
Vegetable cooking spray
1 tablespoon of olive oil
1 cup of chopped onion
1 cup of sliced carrot
1/2 cup of chopped green pepper
2 cloves garlic, crushed
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| two 13 3/4 ounce cans of no salt added beef broth
one 28 ounce can of crushed tomatoes
one 15 ounce can of white kidney beans or cannellini beans, rinsed and drained
one 15 ounce can of red kidney beans, rinsed and drained
1 1/2 teaspoons of dried Italian seasonings
1/2 teaspoon of salt
1/2 teaspoon of liquid red pepper seasonings
1/4 teaspoon of pepper
6 ounces of ditalini pasta
1/2 cup of freshly grated Parmesan cheese
Coat a Dutch oven with cooking spray, add oil and place over medium high heat. Add onion and next 3 ingredients, sauté until vegetables are crisp tender. Add beef broth and next 7 ingredients, bring to a boil. Reduce heat to low, cover and simmer 20 minutes, stirring occasionally.
Add pasta to vegetable mixture. Cover and cook 10 - 15 minutes or until pasta is tender. Ladle soup into individual bowls, top each serving with 1 tablespoon of cheese. Yield 8 (1 1/4 cup) servings |
Sage & Cheese Biscuits
1 cup of all purpose flour
1 1/2 teaspoons of baking powder
1/4 teaspoon of salt
1 teaspoon of ground sage
1/2 teaspoon of sugar
1/8 teaspoon of freshly ground pepper
2 tablespoons of margarine
1/4 cup plus 2 tablespoons of evaporated skimmed milk
2 tablespoons (1/2 ounce) of shredded reduced fat Monterey Jack cheese
1 1/2 teaspoons of all purpose flour
Combine the first 6 ingredients in a large bowl, cut in margarine with a pastry blender until mixture resembles coarse meal. Add milk and cheese, stirring just until dry ingredients are moistened.
Sprinkle 1 1/2 teaspoons flour evenly over work surface. Turn dough out onto floured surface and knead 10 - 12 times. Roll dough to 1/2 inch thickness, cut into rounds using a 2 inch biscuit cutter. Place rounds on an ungreased baking sheet. Bake at 450 for 8 - 10 minutes or until biscuits are golden. Yield 8 biscuits
Amaretto Velvet Frosty
2 cups of skim milk
1/4 cup of instant nonfat dry milk powder
3/4 cup of amaretto
3 cups of vanilla nonfat yogurt
1/4 teaspoon of vanilla extract
1/8 teaspoon of almond extract
ice cubes
1 tablespoon of chopped almonds, toasted and divided
Combine the skim milk and nonfat dry milk powder, stirring well. Add amaretto and next 3 ingredients. Place half of milk mixture in container of an electric blender. Gradually add enough ice cubes to bring mixture to a 4 cup level, cover and process until smooth. Pour mixture into a large pitcher. Repeat procedure with remaining half of milk mixture. Stir well. Sprinkle each serving evenly with almonds. Serve immediately. Yield 8 (1 cup) servings
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