Notes:
This is a dish I love to make when it’s a little chilly out(which is rare in south FL!).  It’s really easy and really quick-both things I like when it comes to cooking.  The smell that gets in the air after you’ve got it simmering and cooking together is delicious!

Servings: 3-6

Ingredients:
Chili-O seasoning, if lower sodium option available grab it.
1 lb. Turkey(recommend Perdue as tastes & smells best thus far!)
1 or 2 cans of No Salt Added Diced Tomatoes with herbs (Del Monte is nice)
1 can Northern Beans or Kidney Beans (go with whatever you like more)

Directions:
Brown up turkey, then follow directions on the back of the Chili-O.

Submitted by:
Liz

Notes:

Servings: 9 cups

Ingredients:
6 can soup

1 can diced potatoes, drained
1 can carrot sliced, drained
1 can zucchini with Italian-style tomato sauce
1 can fresh cut diced tomatoes with basil, garlic and oregano
1 can chicken or beef broth
1 can beans, any type

Directions:
combine all ingredients. Bring to a boil; simmer 3 minutes.

Each cup: 106 calories, 0.3g fat, 4.3g fiber

Submitted by:
Nanette

Notes:
Preparation:  5 minutes, Cooking 20-25 minutes.

Low cost, healthy and can be on the table in less than half an hour. Can be made from store cupboard staples.

Servings: 4-6

Ingredients:
350gm (12 oz or 1½ US cups) dried red lentils
1 large or two small onions, chopped/diced
½ teaspoon chili flakes or chili powder (optional)
.85 litre (3½ US cups) vegetable stock (bouillon from cube/granules is okay)
Handful of fresh herbs, chopped, or ½ teaspoon dried herbs – e.g. parsley, coriander/cilantro, chives
85 gms (3 oz or just over ⅓ cup) mature/strong/tasty cheddar cheese, grated
Black pepper to taste (you may not need this if you have added chili)

Directions:
1. If you have time, sauté the onion in the saucepan with a little 1 calorie olive oil spray as this brings out the flavour. If you are in a rush, just put it in with the lentils and stock.

2. Put the lentils and stock into the saucepan with the onion.

3. Bring to the boil and simmer for 15 minutes.

4. Grate/shred the cheese.

5. Add the herbs, pepper and cheese and cook gently until the cheese has melted.

5. If you used fresh herbs, sprinkle a little chopped herbs on top.

Serve with low fat corn/tortilla chips, crudités or vegetables of your choice.

Note: Using a strong tasty mature cheddar cheese means you will get more flavour with less cheese.

Variations:

If you want to keep the recipe low fat, you could omit the cheese, but it does add flavour and binds it together.

If you want flavour without adding heat, then use cumin instead of chili.

I’ve added chopped sausage to this as well, but watch the calories/fat if you do.

Submitted by:
Juliette