Hearty Pasta Soup
Prepare time: 5 min
Cook: 25 min
Do something different with a pack of tortellini. This filling soup is full of fibre, low fat and full of veg. The perfect lunch or supper
- 1 tbsp olive oil
- 2 carrot, chopped
- 1 large onion, finely chopped
- 1l vegetable stock
- 400g can chopped tomato
- 200g frozen mixed pea and beans
- 250g pack fresh filled tortellini (we used spinach and ricotta)
- handful of basil leaves (optional)
- grated Parmesan (or vegetarian alternative), to serve
- Heat oil in a pan. Fry the carrots and onion for 5 mins until starting to soften. Add the stock and tomatoes, then simmer for 10 mins. Add the peas and beans with 5 mins to go.
- Once veg is tender, stir in the pasta. Return to the boil and simmer for 2 mins until the pasta is just cooked. Stir in the basil, if using. Season, then serve in bowls topped with a sprinkling of Parmesan and slices of garlic bread.
This recipe from Karen’s Korner, says she was diagnosed with type 2 diabetes so she adapted this recipe accordingly. She gives you both regular and lighter amounts of ingredients. Enjoy.
Peanut Butter No Bake Cookies
1 1/2 cups old fashioned oatmeal
3 1/2 tbsp. peanut butter ( I use a natural one that only has 4 grams of sugar)
1/2 tsp. vanilla
1 cup brown sugar (1 used 1 cup of Splenda/Stevia sugar replacement)
1/4 cup milk (I used skim)
1/8 cup butter (I used fake margarine)
Spread a sheet of wax paper onto your counter to cool cookies on.
In a large bowl mix together oatmeal, peanut butter and vanilla, set aside.
In a medium saucepan combine sugar, milk and butter and cook over medium heat and bring to a boil. Boil mixture for a full minute.
Remove from heat and pour over oatmeal mixture and stir until oatmeal is completely coated.
Spoon out cookie sized scoops onto the waxed paper and allow to cool until set and firm. Store in an airtight container. Bon Appetite!
- 1 cup Gold Medal™ all-purpose flour
- 1/2 cup packed brown sugar
- 1/4 teaspoon salt
- 1/2 cup butter, cut into small pieces
- 6 apples, peeled, thinly sliced
- 3 tablespoons packed brown sugar
- 1 teaspoon ground cinnamon
- 2 teaspoons lemon juice
- 1 box Betty Crocker™ SuperMoist™ yellow cake mix
- 1 1/3 cups water
- 1/3 cup oil
- 3 eggs
1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13×9-inch pan with baking spray with flour.
2. In medium bowl, stir together flour, 1/2 cup brown sugar and the salt. With pastry blender or fork, cut in butter until mixture is crumbly. Set aside.
3. In another medium bowl, gently stir together Apple Mixture ingredients; set aside.
4. In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
5. Spread apple mixture evenly over cake batter. Sprinkle Topping evenly over top.
6. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 30 minutes.
Author: Butter With A Side of Bread
- 2 packages microwave popcorn, popped (about 9 cups popcorn)/ ⅓ cup unpopped kernels
- 1 stick butter (1/2 cup)
- 1 cup granulated sugar
- ⅓ cup heavy whipping cream
- 3 or 4 different types of Halloween themed candy
- Pop your popcorn and remove any un-popped kernels. Put popcorn in a large bowl and set aside.
- Combine the butter, sugar and whipping cream in a medium saucepan.** Bring to a boil over medium heat and boil for about 5 minutes, stirring often.
- Pour over popcorn and stir to combine. Add in Halloween candy- our favorites were candy corn and M&M’s- and stir to combine. It’s best when served immediately.
- **I’ve also made this in the microwave. Combine butter, sugar & whipping cream in a large glass bowl. Microwave for 2.5 minutes, stir, then for an additional 2 minutes. Pour over popcorn.