New Cook book

Be sure to come in and check out our latest cook book = Fruits & Veggies A to Z. Here are just a few yummy recipes. 

Green Bean Minestra

Sauté 1 minced garlic clove and 1 small chopped tomato in 1 teaspoon olive oil in saucepan until soft, about 5 minutes. Add 1½ cups fat-free low-sodium chicken broth, ½ cup sliced green beans, ½ cup sliced zucchini, and ½ cup baby spinach; bring to boil. Cover and simmer until vegetables are tender, 10–12 minutes. Sprinkle with 1 teaspoon grated Parmesan cheese. PointsPlus values per serving: 3

Corn on the “Cobb” Salad

Spread 2 cups chopped romaine lettuce on plate. Arrange ½ cup diced cooked turkey breast, ½ cup halved cherry tomatoes, and ½ cup cooked fresh corn kernels in rows on top of lettuce. Drizzle with 2 tablespoons fat-free blue cheese dressing and sprinkle with 1 slice crumbled crisp-cooked turkey bacon. PointsPlus values per serving: 6