Pinto Beans and Diced Tomato Soup

Beans are a great source of fibers and protein. Too often we cook with meat because we "have to have" protein and/pr the men will not want to eat the dish unless there is meat. Well, I cannot address the factor that men will not want to eat it as that will be a matter of you convincing them that the dish is just as good and filling without the meat.

The following recipe is quick, easy and very taste lean soup. It only requires a few ingredients and nothing that is a specialty.

Ingredients:
3 cans of pinto beans (drained)
2 cups of low sodium chicken broth
1 cup of water
1 tsp. cumin
3 cloves of garlic
1 can of fire roasted diced tomatoes
2 cups of cooked whole wheat noodles

Directions:

1. Combine beans, chicken brother, water, cumin, diced tomatoes and garlic in a dutch oven. Let simmer for about 15 minutes.
2. While simmering, cook the pasta as directed by the package.
3. Drain pasta and combine with the rest of the ingredients in the dutch oven.
4. Simmer another 5 minutes.

For a slow cooker version of this recipe, go to: http://www.diabeticlivingonline.com/recipe/soups/southwestern-pinto-bean-soup/

Whole Wheat Layered Pasta Casserole

Ronzoni Healthy Harvest is an excellent whole wheat pasta brand that provides about 5 grams of fiber with each serving. Because of this high fiber option, the Ronzoni Healthy Harvest Wide Noodle pasta is our favorite pasta to add to soups or casserole dishes.

The following recipe was a personal recreation of an online recipe. It is very simple, as are all of this sites recipes, and has been a big hit with all who have tried it. This recipe can be compared to a healthy version of lasagna with less work. The recipe below does not include vegetables but can certain have veggies such as spinach or summer squash and zucchini added for a even more balanced and complete dish. This dish is often served with a salad but if you choose to create this for a potluck dinner or as a meal for a new mom, adding the veggies is a much easier way to go.

Ingredients:
1 lb. ground turkey
1 Tbsp. Italian Seasoning
2 teaspoons olive oil
2 cans tomato sauce
3 cups cooked Ronzoni Healthy Harvest Noodles
1 cup of low fat cottage cheese (you can add more if you would like)
1 cup low fat sour cream (you can add more if you would like)
Salt and Pepper to taste
1 cup shredded cheese (preferably cheddar)

Directions:

1. Heat oven to 350 degrees and grease a casserole dish.
2. Place oil in skillet and turn to medium heat. Add the ground turkey, the Italian spices and brown.
3. While browning the ground turkey, cook 3 cups of pasta according to the directions on the package.
4. Mix the sour cream and cottage cheese. Add salt and pepper to taste.
5. Once the ground turkey is browned, add tomato sauce. Heat the tomato sauce.
6. Remove the noodles and strain the water. Place the noodles in the casserole dish.
7. Layer the sour cream and cottage cheese mixture.
8. Place the meat and tomato sauce on top of the cheese mixture.
9. Top with shredded cheddar cheese and place in the oven for about 10 minutes or until the cheese is melted and the cottage cheese and cream cheese mixture is warmed.