Lentil Soup

Hearty lentil soup, chock full of veggies and very yummy. Serve with warm cornbread.

Ingredients

• 1 onion, chopped

• 1/4 cup olive oil

• 2 carrots, diced

• 2 stalks celery, chopped

• 2 cloves garlic, minced

• 1 teaspoon dried oregano

• 1 bay leaf

• 1 teaspoon dried basil

• 1 (14.5 ounce) can crushed tomatoes

• 2 cups dry lentils

• 8 cups water

• 1/2 cup spinach, rinsed and thinly sliced

• 2 tablespoons vinegar

• salt to taste

• ground black pepper to taste

Directions

1. In a large soup pot, heat oil over medium heat.

2. Add onions, carrots, and celery; cook and stir until onion is tender.

3. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.

4. Stir in lentils, and add water and tomatoes.

5. Bring to a boil. Reduce heat, and simmer for at least 1 hour.

6. When ready to serve stir in spinach, and cook until it wilts.

7. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

Tuna Macaroni Salad

Great for summer nights when you just want to relax, this recipe is quick and easy!

Ingredients

• 3 cups uncooked macaroni

• 1/3 cup Italian-style salad dressing

• 1/2 cup sour cream

• 1 cup mayonnaise

• 1 onion, chopped

• 2 stalks celery, chopped

• 1/2 teaspoon garlic powder

• 1 teaspoon salt

• 1/2 teaspoon ground black pepper

• 1 (5 ounce) can tuna, drained

Directions

1. Cook macaroni in a large pot of boiling salted water until done. Drain.

2. Marinate macaroni in Italian dressing for 2 to 3 hours or overnight.

3. Mix sour cream, mayonnaise, onion, celery, garlic powder, tuna, and salt and pepper into macaroni. Chill before serving.

Chicken Zoodle Soup

Do you have too many zucchinis? Obviously! Anyone who has ever grown a zucchini plant has had too many! Here is a great recipe to use some of your surplus zucchini.

Ingredients

• 2 tablespoons olive oil

• 1 cup diced onions

• 1 cup diced celery

• 3 cloves garlic, minced

• 5 (14.5 ounce) cans low-sodium chicken broth

• 1 cup sliced carrots

• 3/4 pound cooked chicken breast, cut into bite sized pieces

• 1/2 teaspoon dried basil

• 1/2 teaspoon dried oregano

• 1 pinch dried thyme (optional)

• salt and ground black pepper to taste

• 3 zucchini squash, cut into 'noodles' using a spiral slicer or vegetable peeler

Directions

1. Heat olive oil in a large pot over medium-high heat. Saute onion, celery, and garlic in hot oil until just tender, about 5 minutes.

2. Pour chicken broth into the pot; add carrots, chicken, basil, oregano, thyme, salt, and pepper. Bring the broth to a boil, reduce heat to medium-low, and simmer mixture until the vegetables are tender, about 20 minutes.

3. Divide zucchini 'noodles' between six soup bowls; ladle broth mixture over the 'noodles.'