by Amanda Roddy

Created on: December 10, 2006   Last Updated: May 04, 2007

PASTA PRIMAVERA

2 cups broccoli florets
1 can low-fat Cream of Chicken soup
1 large carrot, cut into match stick slices
1/2 cup fat-free milk
1/4 nonfat Parmesan cheese topping
1 garlic clove, minced
1/8 tsp pepper
3 cups cooked spaghetti

In a large saucepan, combine all of the ingredients except the spaghetti. Cook
uncovered over medium heat until the veggies are tender, about 12 to 15 minutes.

Stir in cooked spaghetti. Heat thoroughly.

HAMBURGER STROGANOFF

8oz lean ground beef
1/2 cup chopped onion
2 cups COOKED egg noodles
10 3/4 oz can 98% fat free cream of mushroom soup
1 can sliced mushrooms (optional)
1/4 cup low fat sour cream
salt and pepper to taste

Brown ground beef and onion, drain fat. Stir in cooked noodles, cream of
mushroom soup, sliced mushrooms and salt and pepper. Simmer about 5-10
minutes. Remove from heat and stir in sour cream before serving.

WACKY CHOCOLATE CAKE

1 1/2 cup flour
1 cup sugar
1 tsp baking soda
1/4 cup + 2 tsp baking cocoa
1 Tbsp white vinegar
1 tsp vanilla
1/2 cup unsweetened applesauce
1 cup water

Spray and 8x8 pan with cooking spray. Mix together the dry ingredients in a
bowl. Make 3 wells (depressions) in the top of the dry ingredients. Pour vinegar
into one well, vanilla into the second, and applesauce into the third. Pour 1
cup of water over everything and mix together. Pour batter into the pan. Bake
about 35 minutes until a toothpick tests clean.

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