Enjoy some delicious recipes!

Program #665

Kicky-Chicky Soup
Rhonda Matthews

Spicy Mexican flavors warm you up almost as quick as this soup cooks up! Fast and tasty!

1 small can whole chipotle chiles in adobo sauce
1 tablespoon canola oil
1 cup bell pepper, chopped fine
1/2 cup green onions, chopped fine
1 tablespoon garlic, minced
1 teaspoon ground cumin
2 cups cooked, chopped chicken
2 (14 ounce) cans fat free chicken broth
1 (14 ounce) can recipe-cut tomatoes
1 (4 ounce) can diced green chiles
1(14 ounce) can whole kernel corn

Remove one chipotle chile from can; reserve remaining chiles and sauce for another use. Mince chile.

Heat oil in large pot over medium heat. Add bell pepper, onions, garlic and cumin; sauté until vegetables are soft. Stir in minced chipotle chile and all remaining ingredients. Bring to a boil. Reduce heat, simmer 5 minutes.

Banana Nut Cornbread

All the flavor of cornbread, plus a complimentary flavor of bananas and nuts.

2 packs (8 1/2 ounce) cornbread muffin mix
2 medium ripe bananas, mashed
1 cup walnuts (or pecans)
1 cup milk

Combine all ingredients until just blended. Spoon into lined and sprayed muffin cups until each cup is 3/4 full.

Bake at 350F until golden and toothpick comes out clean.

Cabbage Salad

Crunchy and fresh!

3 cups cabbage, shredded
1 cup carrots, shredded
1 cup tomatoes, chopped
1/2 cup green bell pepper, chopped
3 tablespoons fat free Thousand Island Dressing
2 tablespoons fat free mayonnaise

Combine all vegetables.

Mix together dressing and mayonnaise and pour over vegetables. Stir to coat. Refrigerate until ready to serve.

Fruit Muesli

Healthy eating for breakfast. Stir it up at night for a quick bite in the morning!

1/2 cup oatmeal, uncooked (quick or old-fashioned)
1/2 cup fruit juice
1/2 cup vanilla yogurt
1/2 cup fruit of your choice (canned, frozen or fresh)

Mix all ingredients, cover and refrigerate overnight.

Try adding some spice! Shake on some cinnamon or nutmeg. Or even add nuts right before serving for extra crunch.

Salt in Antiquity

While salt is cheap today, it used to be worth its weight in gold. Historians believe that Roman soldiers were once paid with salt. In fact, the word 'salary' comes from the Latin word 'salarium,' or payment in salt. During the late Roman Empire, salt was carried across 400 miles of the Sahara desert by caravans of as many as 40,000 camels. It was that important to humanity!