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The following are tips on how to get back to basics, eat healthier and save yourself a lot of time and money!

Tomato Florentine Soup

Sheryl McGlochlin - Tuesday, November 29, 2011

* 1 tablespoon butter
* 1/2 cup finely chopped onion
* 3 cloves garlic, minced
* 1/3 cup diced carrot
* 1 cup water
* 2 cans (14 oz ea) reduced sodium chicken broth
* 1 cup diced young zucchini
* 2/3 cup uncooked small shell pasta
* 1 can (6 oz) tomato paste (basil, garlic, oregano flavored)
* 1 teaspoon Italian seasoning
* 1 can (15 oz) diced tomatoes, un-drained
* 5 ounce (half 10 oz pkg) chopped frozen spinach, thawed
* Salt and pepper to taste
* 1/4 cup fresh grated Parmesan cheese


Melt butter in Dutch oven or large sauce pan; add onion and sauté over medium heat until onion is tender. Add garlic, carrot, water and chicken broth. Bring to a boil, add zucchini and pasta bring back to a boil; gently boil 10 minutes. Add Italian seasoning, canned diced tomatoes, and chopped spinach. Bring soup back to a boil, reduce heat and simmer until spinach is cooked. Serve with grated Parmesan cheese and a crusty grilled cheese sandwich.


If desired, soup may be thinned with additional chicken broth to preferred consistency. Recipe makes approximately 8 cups soup, serves 6

Additional "season to taste with salt and pepper" was not calculated into nutrition analysis.

For nutrition information and delicious dairy recipes go to www.UtahDairyCouncil.com

Simple Tomato Sauce

Sheryl McGlochlin - Wednesday, November 23, 2011
Since her new show is about the essentials every cook needs to know, Kelsey shares her simple tomato sauce recipe.


Yield: 4 cups

1/4 cup extra-virgin olive oil
1 medium yellow onion, diced
3 garlic cloves, peeled and sliced
3 tablespoons fresh basil, chopped -or- 1 tablespoon dried basil
2 (28-ounce) cans diced tomatoes
Salt and fresh ground pepper to taste

In a large saucepan or skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and golden brown. Add basil and cook for an additional 3-5 minutes. Add the canned tomatoes with juices and bring to a boil, stirring often. Lower the heat and simmer for 15-20 minutes until sauce has thickened. With a potato masher, break up the tomatoes to achieve a sauce like consistency.

Season with salt and fresh ground pepper and serve.

Tomato sauce will last 1 week in the refrigerator and up to 6 months in the freezer.


Seasonal Vegetable Tomato Sauce: After cooking onion and garlic until soft, add ¾ cup seasonal vegetables to saucepan or skillet. Finish sauce as directed.

Creamy Tomato Sauce: Add ½ cup heavy cream to finish sauce.

Tomato Sauce with Italian Sausage: Before beginning sauce, brown ½ lb. sweet Italian sausage in heavy bottomed skillet. Remove, from skillet and set aside on a plate lined with paper towel. After finishing sauce, stir in cooked Italian sausage and continue warming for 2 minutes before serving.

Herb Tomatoes

Sheryl McGlochlin - Wednesday, November 23, 2011
6 firm tomatoes, cored, halved horizontally, seeds and pulp removed
3 Tbl olive oil
2-3 tsp minced garlic
1 tsp fennel seeds, lightly crushed
2 cups fresh breadcrumbs made from French bread
1/4 cup assorted herbs (such as basil, sage, rosemary and mint)

1. Sprinkle cut side of tomatoes with salt. Place cut side down on rack; let tomatoes stand 15 minutes.
2. Heat oil in large skillet over medium-high heat. Add garlic and fennel and saute 1 minute. Add breadcrumbs and saute until crisp (do not let brown) about 4 minutes. Mix herbs. Season to taste with salt and pepper.
3. Arrange tomatoes, cut side up, in single layer in large baking dish. Fill with breadcrumb mixture. Bake until tomatoes softened and crumbs are golden brown, about 15 minutes. Transfer to platter and serve. Serves 6.

Minestrone Soup

Sheryl McGlochlin - Sunday, December 12, 2010

• olive oil
• 2 cups finely chopped yellow onions (2 small onions)
• 1 cup small-diced celery (2 medium stalks)
• 1 cup small-diced carrots (2 to 3 medium carrots)
• 6 cups chicken broth
• 1 tablespoon finely chopped rosemary or thyme leaves
• 1 (14-ounce) can cannellini beans, drained and rinsed
• 1 (14 1/2-ounce) can diced tomatoes
• 4 cups small-diced zucchini
• 2 cups small-diced potato
• 1 cup small pasta, like a shell
• Salt and freshly ground black pepper
• Garlic salt to taste
• 1 cup freshly grated Parmesan

1. Heat 2 Tbl olive oil in a large saucepan over high heat.
2. Add the onions, celery, and carrots.
3. Cook 3-4 minutes, stirring occasionally.
4. Add the chicken broth, raise the heat to high and bring to a boil.
5. Add remaining ingredients except the pasta and cheese, reduce the heat to simmer and cook until potatoes are half way cooked, add pasta and cook until pasta is cooked through and potatoes are tender.
6. Taste for seasoning and adjust as needed.
7. Serve warm with Parmesan.

6 Minute Meal - South Western Manicotti w/ Black Beans and Lentils

Sheryl McGlochlin - Tuesday, August 10, 2010
1-minute chore: I do this chore first thing in the morning by 9 am OR before I go to bed at night.

2 c. raw, uncooked black beans (rinse them off in water using a strainer)
8 c. water

Put in a slow cooker (crock pot)
Plug it in, turn on LOW, put the lid on and cook for approx. 8 hours.


2 c. raw, uncooked lentils (rinse them off in water using a strainer)
8 c. water

Put in a slow cooker (crock pot)
Plug it in, turn on LOW, put the lid on and cook for approx. 3 hours.

5-minute chore:

Turn slow cooker off and unplug it.
Using a strainer, separate the cooked beans and bean juice - save BOTH in separate containers.

Refrigerate both the juice and beans until you are ready to use.
If you need some extra bean juice later, you'll have it available.
Bean juice is high in nutrients so water it down and feed your plants if you don’t use it yourself.

Your raw, uncooked beans will now be approx. 6 cups of cooked beans. Put them in 8 - 12 oz. containers and either freeze if you aren't going to use them for a few weeks OR put them in the fridge if you will be using them within 3 - 4 days.
If you freeze them, be sure and mark what they are so you'll remember.

Now proceed with this recipe, which will only take a few minutes to assemble:

South Western Manicotti w/ Black Beans and Lentils


* 3/4 cup cooked lentils
* 3/4 cup cooked black beans
* 1 tomato, finely diced
* 1/2 cup onion, finely diced or 1 TBSP dry onion flakes
* 3 tablespoons salsa, hot
* 1 tablespoon cumin
* salt and pepper

* 1 (8 ounce) package manicotti

* 2 (14 1/2 ounce) cans diced tomatoes
* 2 tablespoons cilantro, chopped

Cook pasta to a little less than al dente. Drain and rinse with cold water til cool enough to handle.
Mix cooked lentils, cooked black beans, diced fresh tomato, diced onion, salsa, and cumin in a medium sized bowl.
Season with salt and pepper to taste.
Preheat oven to 375 degrees

Fill pasta with bean mixture and line up in a 13 x 9 baking dish that has been misted with olive oil.
Cover filled pasta with both tins of diced tomatoes and sprinkle top with chopped cilantro.
Cover dish with aluminum foil and bake in preheated oven about 30 min. or until bubbly.
Removed from oven and serve.

BTL Chicken Pasta Salad (or Bacon, Spinach and Tomato)

Sheryl McGlochlin - Tuesday, July 27, 2010
· 6 slices bacon
· 2 skinless, boneless chicken breasts, cut into 1-inch pieces
· 16 oz. orzo pasta
· 1 cup (packed) fresh spinach leaves, torn into bite-sized pieces
· 8 ounces grape or cherry tomatoes, cut in half
· 6 large basil leaves, chiffonaded (rolled and thinly sliced)

· Vinaigrette:
· 1/4 cup red wine vinegar
· 2 tbsp fresh lemon juice
· 1 1/2 tsp honey
· 1 tsp kosher salt
· 1/2 tsp freshly ground black pepper
· 1/2 cup extra-virgin olive oil


In a large nonstick skillet set over medium heat, cook bacon until crunchy. Set aside on a piece of paper towel to drain. When cool, crumble the bacon (not too small) and reserve.
Pour out all but 2 teaspoons of the bacon grease from the pan, increase the heat to medium-high, and add chicken. Saute until the chicken is cooked through. Remove from heat.

Bring a large pot of salted water to a boil and cook orzo until al dente. Drain and rinse with cold water. Transfer to a serving bowl. Gently stir the chicken, bacon, spinach, and tomatoes into the orzo.

Vinaigrette: In a medium bowl, whisk together red wine vinegar, lemon juice, honey, salt, and pepper. While whisking constantly, slow pour in olive oil until combined.
Pour the vinaigrette over the orzo and gently toss.

Stir the basil into the pasta salad. Serve.
Serves 6.

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