• ▢ 3 tablespoons olive or vegetable oil
• ▢ 2 cups cubed eggplant
• ▢ 1 can Italian-style stewed tomatoes undrained
• ▢ 1½ teaspoons chopped fresh or ½ teaspoon dried basil leaves
• ▢ 1 cup water
• ▢ 1 medium zucchini cut in half lengthwise, then crosswise into ½-inch slices (2 cups)
• ▢ 1 package 9 oz refrigerated cheese-filled ravioli
• ▢ 1 cup shredded Parmesan cheese 4 oz

• ▢ ½ cup 1-inch pieces uncooked vermicelli or small pasta shells 2 oz
• ▢ 4 teaspoons olive oil
• ▢ 2 medium onions chopped (1 cup)
• ▢ ½ medium green bell pepper chopped
• ▢ 1 medium zucchini cut in half lengthwise, then crosswise into thin slices (about 1½ cups)
• ▢ 1 can diced tomatoes with garlic oregano and basil, undrained
• ▢ 1 can 14 oz beef, or vegetable broth
• ▢ 1 teaspoon dried Italian seasoning
• ▢ 1 can red kidney beans drained, rinsed
• ▢ 2 tablespoons chopped fresh parsley

Chili

• ▢ 2 tablespoons vegetable oil
• ▢ 1 large onion chopped (1 cup)
• ▢ 2 cloves garlic finely chopped
• ▢ ½ cup uncooked pearl barley
• ▢ 2 cups water
• ▢ 2 cans 14.5 oz each diced tomatoes, undrained
• ▢ 2 tablespoons chili powder
• ▢ 1½ teaspoons ground cumin
• ▢ Salt and pepper if desired
• ▢ 1 can black beans drained, rinsed
• ▢ 1 can dark red kidney beans drained, rinsed
• ▢ ¾ cup chunky-style salsa

Cilantro Sour Cream

• ▢ ½ cup sour cream
• ▢ 2 tablespoons finely chopped fresh cilantro

• ▢ 1 bag dried split peas about 2¼ cups
• ▢ 2 large onions coarsely chopped (2 cups)
• ▢ Medium stalks celery coarsely chopped (about 1 cup)
• ▢ 8 cups water
• ▢ 2 medium red or yellow bell peppers chopped (2 cups)
• ▢ ⅓ cup uncooked orzo or rosamarina pasta about 2 oz
• ▢ ¼ cup chopped fresh parsley
• ▢ 1 teaspoon dried oregano leaves
• ▢ 1 teaspoon salt
• ▢ ¼ teaspoon pepper
• ▢ ½ cup crumbled feta cheese 2 oz
• ▢ ½ cup sliced ripe olives

• ▢ 1 tablespoon olive oil
• ▢ 1 large onion chopped (1 cup)
• ▢ 2 cloves garlic finely chopped
• ▢ 1 small butternut squash about 1¼ lb, peeled, seeded and cubed (about 3 cups)
• ▢ 1 can black soybeans drained, rinsed
• ▢ 1 can diced tomatoes undrained
• ▢ 1 tablespoon ground cumin
• ▢ ¼ teaspoon crushed red pepper flakes
• ▢ ¼ teaspoon pepper
• ▢ ⅛ teaspoon salt
• ▢ 1 cup vegetable broth or water

• ▢ 1 large onion chopped (1 cup)
• ▢ 2 teaspoons chili powder
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon ground cumin
• ▢ 2 cloves garlic finely chopped
• ▢ 1 can 6 oz spicy tomato juice
• ▢ 3 cups water
• ▢ 1 cup 8 oz dried lentils, sorted, rinsed
• ▢ 2 cups diced tomatoes from 28-oz can, undrained
• ▢ 1 can 4.5 oz chopped green chiles, undrained
• ▢ 1 cup fresh or frozen whole kernel corn
• ▢ 2 small zucchini cut into julienne strips (2 cups)

• ▢ 2 tablespoons butter
• ▢ 2 medium stalks celery sliced (1 cup)
• ▢ 1 medium carrot coarsely shredded (1 cup)
• ▢ 1 medium onion chopped (½ cup)
• ▢ 1 small green bell pepper chopped (½ cup)
• ▢ ¼ cup Original Bisquick or Bisquick Heart Smart mix
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon pepper
• ▢ ¼ teaspoon dried thyme leaves if desired
• ▢ 1 cup water
• ▢ 1 can 10½ oz condensed chicken broth
• ▢ 1½ cups canned or frozen cooked wild rice
• ▢ 1 cup half-and-half
• ▢ ⅓ cup slivered almonds toasted*
• ▢ ¼ cup chopped fresh parsley

• ▢ 8 cups cubed seeded and peeled butternut squash (2 medium)
• ▢ 1 large apple peeled, chopped
• ▢ 1 large onion cut into 1-inch pieces
• ▢ 2 tablespoons packed brown sugar
• ▢ ¾ teaspoon salt
• ▢ ¾ teaspoon ground cinnamon
• ▢ ⅛ teaspoon pepper
• ▢ 3 cups chicken broth from 32-oz carton
• ▢ ¾ cup milk
• ▢ 1 container 6 oz Greek fat-free plain yogurt
• ▢ 2 tablespoons chopped fresh chives

• ▢ 4 slices bacon cut into ½-inch pieces
• ▢ 1 medium onion chopped (½ cup)
• ▢ 1 medium stalk celery sliced (½ cup)
• ▢ 2 cans 6½ oz each minced or chopped clams, drained, ¼ cup liquid reserved
• ▢ 2¾ cups milk or half-and-half
• ▢ 2 medium potatoes peeled, diced (2 cups)
• ▢ ¼ teaspoon salt
• ▢ Dash pepper
• ▢ ¼ cup all-purpose flour
• ▢ Chopped fresh parsley if desired