LEMON CHICKEN SOUP


2 quarts chicken broth
3 cups chopped cooked chicken breast
1 ½ cups uncooked orzo pasta
Juice of 3 whole lemons
1 tbsp. olive oil
1 bunch spinach, rinsed, chopped
½ onion, finely chopped
2 large carrots. Peeled and chopped
Fresh ground black pepper, to taste
kosher salt to taste

1. In a large pot over medium heat, sauté’ the carrots and onion in the olive oil for 5 minutes.

2. Add chicken broth, cooked chicken, Orzo, lemon juice, and spinach.

3.Bring to a boil, then reduce heat and simmer until the Orzo and the spinach are tender,
   about 20 minutes.

3. Serve with toasted Pita bites or crusty bread.

Yield: 6 servings.

MEXICAN SPAGHETTI CASSEROLE


6 oz reduced-carbs spaghetti
8-oz. fresh mushrooms, sliced
1 cup chopped tomatoes
1 tsp. garlic powder
1 can (4oz) chopped green chilies
1 can (10-oz.) 98% fat-free cream of mushroom soup
1 ½-cups reduced fat-shredded Cheddar cheese, divided
1 Tbsp. fresh chopped cilantro


1. Preheat oven to 350 degrees. Coat a 9-x-13 inch baking dish with cooking spay.


2.In a large pot, cook spaghetti according to package directions; drain. Add the mushrooms, tomatoes, and garlic powder to the pot. Cover and cook on medium heat for 5-6 minutes or until soft. Stir in the chilies, soup, 1-cup cheese and cilantro. Return the pasta to the pot and toss until evenly coated. Place spaghetti mixture into prepared dish

2. Bake 25 minutes or until heated through. Sprinkle with remaining cheese and bake for 5 to 7 minutes more.

Yield: 8 servings.



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