• 6 slices VEGETARIAN bacon, cut into 1 inch pieces
• 1 small onion, chopped
• 1 leek, thinly sliced
• 1 large carrot, chopped
• 2 cloves garlic, minced
• 4 (10.5 ounce) cans chicken broth
• 1 1/2 cups green split peas
• 2 bay leaves
• 1 teaspoon chopped fresh rosemary

Directions

1. Place bacon in a large pot, and cook over medium heat until crisp. Stir in onion, leek, carrot, and garlic; cook until the vegetables are soft, about 8 minutes. Pour in chicken broth. Stir in split peas, bay leaves, and rosemary. Bring to a boil. Reduce heat to low; cover, and simmer until peas are cooked, about 1 hour, stirring occasionally

• 2 quarts water
• 8 skinless, boneless chicken breast halves
• 1/2 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 2 tablespoons dried parsley
• 1 tablespoon onion powder
• 5 cubes chicken bouillon
• 3 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 1 (16 ounce) jar chunky salsa
• 2 (14.5 ounce) cans peeled and diced tomatoes
• 1 (14.5 ounce) can whole peeled tomatoes
• 1 (10.75 ounce) can condensed tomato soup
• 3 tablespoons chili powder
• 1 (15 ounce) can whole kernel corn, drained
• 2 (16 ounce) cans chili beans, undrained
• 1 (8 ounce) container sour cream

Directions

1. In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
2. In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.

• 3 cups all-purpose flour
• 1 egg
• 1 cup mashed, cooked butternut squash

Directions

1. Place the flour, egg and squash into the container of a food processor. Pulse until mixed into a doughy ball. You may need to add a little extra flour. Divide into two equal parts. Use in your favorite pie recipe

DETAILED NUTRITION

• 1 (250 g) package Light Cream Cheese Spread, softened
• 1 tablespoon taco seasoning mix
• 1 cup salsa
• 1 cup drained canned black beans, rinsed
• 1/2 cup chopped green onions
• 1 cup Double Cheddar Shredded Cheese Light- Made with 2% Milk
• 1 cup shredded lettuce
• 2 tablespoons sliced ripe olives
• Baked tortilla chips

Directions

1. Beat cream cheese spread with electric mixer on medium speed until creamy. Add seasoning mix; beat until well blended. Spread onto bottom of 9 inch pie plate or quiche dish.
2. Layer remaining ingredients over cream cheese mixture; cover.
3. Refrigerate at least 1 hour before serving. Serve with tortilla chips

DETAILED NUTRITION

• 1/2 cup unsalted butter
• 1 cup rolled oats
• 3 tablespoons self-rising flour
• 1/2 cup CANE sugar
• 1 egg, beaten
• 1 teaspoon vanilla extract

Directions:

1.Preheat oven to 350 degrees F (180 degrees C). Line cookie sheets with parchment paper

2.Melt butter over low heat. Pour into bowl and stir in the rest of the ingredients. Mix well

3.Drop on one inch apart by the teaspoonful onto parchment paper. Bake 10 to 12 minutes until light golden brown. Let cool on rack

• 1/2 cup butter, softened
• 1 cup CANE sugar, divided
• 1 cup flour
• 1 (250 g) package LIGHT Cream Cheese, softened
• 1 egg
• 1/2 teaspoon NATURAL vanilla
• 1/2 teaspoon ground cinnamon
• 4 Granny Smith or Golden Delicious apples, peeled, sliced
• 1/4 cup sliced almonds

Directions

1. Heat oven to 425 degrees F. Beat butter and 1/3 cup of the sugar in small bowl with electric mixer on medium speed until light and fluffy. Add flour; mix well. Spread onto bottom and 1 inch up side of 9-inch springform pan.
2. Beat cream cheese and 1/3 cup of the remaining sugar in same bowl with electric mixer on medium speed until well blended. Add egg and vanilla; mix well. Spread evenly over crust. Combine remaining 1/3 cup sugar and the cinnamon. Add to apples in large bowl; toss to coat. Spoon over cream cheese layer; sprinkle with almonds.
3. Bake 10 min. Reduce temperature to 375 degrees F; continue baking 25 min. or until centre is set. Cool on wire rack. Loosen torte from rim of pan. Cover and refrigerate 3 hours before serving. Store any leftovers in refrigerator

• 8 cups rolled oats
• 1 1/2 cups wheat germ
• 1 1/2 cups oat bran
• 1 cup sunflower seeds
• 1 cup finely chopped almonds
• 1 cup finely chopped pecans
• 1 cup finely chopped walnuts
• 1 1/2 teaspoons salt
• 1/2 cup brown sugar
• 1/4 cup maple syrup
• 3/4 cup honey
• 1 cup vegetable oil
• 1 tablespoon ground cinnamon
• 1 tablespoon vanilla extract
• 2 cups raisins or sweetened dried cranberries

Directions

1. Preheat the oven to 325 degrees F (165 degrees C). Line two large baking sheets with parchment or aluminum foil.
2. Combine the oats, wheat germ, oat bran, sunflower seeds, almonds, pecans, and walnuts in a large bowl. Stir together the salt, brown sugar, maple syrup, honey, oil, cinnamon, and vanilla in a saucepan. Bring to a boil over medium heat, then pour over the dry ingredients, and stir to coat. Spread the mixture out evenly on the baking sheets.
3. Bake in the preheated oven until crispy and toasted, about 20 minutes. Stir once halfway through. Cool, then stir in the raisins or cranberries before storing in an airtight container.

369 calories per serving

• 5 potatoes, peeled and shredded
• 2 eggs, beaten
• 1 onion, finely chopped
• 3 tablespoons all-purpose flour
• salt and pepper to taste
• 3 tablespoons vegetable oil

Directions

1. In a large bowl, stir together potatoes, eggs, onion, flour, salt and pepper.
2. In a large skillet, heat oil over medium high heat. Drop large spoonfuls of the potato batter into the skillet and flatten cakes slightly with a spatula. Cook for about 4 minutes on each side, until golden brown. Serve immediately.

• 1 cup chopped cooked chicken
• 1 1/2 cups thinly sliced napa cabbage
• 1/4 cup shredded carrots
• 3 green onions, chopped
• 12 fresh green beans, cut into 1/2 inch pieces
• 1 small green bell pepper, cut into thin strips
• 1 small zucchini, cut into thin strips
• 3 eggs, lightly beaten
• 3/4 cup all-purpose flour
• 3/4 cup chicken stock
• 2 teaspoons soy sauce
• 1 teaspoon vegetable oil
• 1/4 teaspoon toasted sesame oil

Directions

1. In a large bowl, mix chicken, cabbage, carrots, green onions, green beans, green bell pepper and zucchini. In a separate bowl, beat together eggs, flour, chicken stock and soy sauce. Pour batter over chicken mixture and toss to thoroughly coat.
2. Mix vegetable oil and sesame oil in a skillet over medium heat. Scoop about 1/4 cup batter into skillet, enough to make a 2 1/2 inch circle. Cover and cook 4 minutes, or until bottom is golden brown. Flip and continue cooking 4 minutes, or until cooked through. Drain on paper towels.

• 3 cups packed fresh basil
• 1/3 cup  Extra Virgin Olive Oil Signature Tuscan Italian Dressing
• 1/3 cup100% Light Parmesan Grated Cheese
• 2 (250 g) packages 95% Fat Free Cream Cheese Product
• 1 French bread loaf (12 inch), cut into 48 thin slices, toasted

Directions

1. Blend basil, dressing and Parmesan in blender until smooth and well blended.
2. Spread cream cheese product onto toast slices; top with basil mixture

1. Serving Size	1/24 of a recipe
   Servings Per Recipe	24
   Amount Per Serving
   ** Calories	54
   ** Calories from Fat	2
   	% Daily Value *
   ** Total Fat 0.2g	< 1 %
   ** Saturated Fat 0.1g	< 1 %
   ** Cholesterol 2mg	< 1 %
   ** Sodium 177mg	7 %
   ** Potassium 68mg	2 %
   ** Total Carbohydrates 8.3g	3 %
   ** Dietary Fiber 0.4g	1 %
   ** Protein 4.5g	9 %
   ** Sugars 1.1g
   ** Vitamin A	6 %
   ** Vitamin C	2 %
   ** Calcium	9 %
   ** Iron	6 %
   ** Thiamin	6 %
   ** Niacin	7 %
   ** Vitamin B6	1 %
   ** Magnesium	2 %
   ** Folate	12 %
   * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs