Yummy vegetable soup

This recipe is both healthy and yummy. I love the tomato-basil base.

Garden Vegetable Soup (Weight Watchers recipe)
(Serves 4)

1 cup sliced carrot
1/2 cup diced onion
2 cloves garlic (minced or pureed)
3 cups broth (beef, chicken, or vegetable)
1 1/2 cup diced green cabbage
1/2 cup green beans
1 cup broccoli
1/2 cup (4 oz) tomato paste
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/2 cup diced zucchini

In a large saucepan, sprayed with non-stick cooking spray, saute carrots, onion and garlic over low heat until softened, about 5 minutes. Add broth, cabbage, beans, broccoli, tomato paste, basil, oregano, and salt. Bring to a boil.

Lower heat and simmer, covered, for about 15 minutes or until beans are tender. Stir in zucchini and heat 3 to 4 minutes. Serve hot.

Cranberry Salsa

Sorry Danette, Mom just told me you posted the request for this. I need to check more. :)

Cranberry Salsa

one bag cranberries

1 small jalapeno

1/2 bunch cilantro

4 green onions (white part only)

1/2-3/4 cup sugar to taste

Blend it all together. I use my food processor and it just takes a second. My friend hand chops hers.... Spread a block of cream cheese on a platter and top with the cranberry mixture. Eat with crackers. :)

Help

Can someone please post the layered cranberry cream cheese dip that Crystal made for the after-Christmas family party last year????

Parmesan Fondue

(We cut this in half for our family and it filled my mini fondue crock pot.)

1 1/2 cups milk
2 (8 ounce) packages cream cheese, cubed
1 1/2 cups grated Parmesan cheese (fresh is best)
1/2 tsp. garlic salt
1 (1 pound) loaf French bread, cubed

In a 2-quart saucepan, cook and stir the milk and cream cheese over low heat until cheese is melted.  Stir in Parmesan cheese and garlic salt; cook and stir until heated through. Transfer to a fondue pot or mini slow cooker; keep warm.  Serve with bread cubes.

Dinner in a Pumpkin

1 small to medium pumpkin
1 small onion, chopped
1 1/2 - 2 lbs ground beef
2 Tablespoons soy sauce
2 Tablespoons brown sugar
sliced or fresh mushrooms
1 can cream of chicken or mushroom soup
1 1/2 cups cooked rice
1 can sliced water chestnuts

Cut off the top of the pumpkin and thoroughly clean out seeds and pulp. Saute ground beef and onion. Add soy sauce, brown sugar, mushrooms, and soup. Simmer for 10 minutes, stirring occasionally. Add cooked rice and water chestnuts. Spoon into cleaned pumpkin shell. Replace pumpkin top and place entire pumpkin on a baking sheet. Bake for 1 hour or until inside meat of pumpkin is tender.
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Mini Cheesy Meatloaves

For some reason I was thinking I already posted this one but I can't find it on here. Unless I posted it under a different title. Very sorry if this is a repeat.

1 lb ground beef
1 egg
1/2 cup chopped fresh onion
1/2 cup quick rolled oats
4 T Ketchup
2 tsp. yellow mustard
2 T brown sugar bbq sauce. (or just add a T of brown sugar to your regular sauce, which is what I do.)
1 oz cheddar cheese cut into small cubes

Preheat oven to 375*
In medium mixing bowl, add all ingredients EXCEPT for cheese. Mix well.

You can either drop mixture into ungreased, unlined muffin tins, OR if you're like me and hate cleaning muffin tins, you can form 6-8 small loafs on a baking sheet.

Place one cube of cheese into the center of each mini-meatloaf. Press down.

Bake in oven for 30 minutes.

Makes 6-8 loaves.