Cream of Zucchini Soup

This soup has a great flavor, and it's very fast and easy to make. If you have squeamish eaters, this is a great way to get veggies into their diet. We spiced it with parsley, but you can do whatever fits your taste. This was adapted from a recipe on the blog SkinnyTaste, which has a lot of great healthy eating recipes.

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3 zucchinis, chopped into large pieces
1/2 onion, quartered
3 garlic cloves
32 oz chicken broth (fat free)
4 Tbsp sour cream (fat free)
salt and pepper to taste
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Put the zucchini, onion, garlic, and chicken broth in a medium stockpot on medium heat.

Bring to boil and boil, covered for 20 minutes.

Add the sour cream, put the mixture in a blender and puree until smooth.

Add salt and pepper and other desired seasonings.

Serve with grilled cheese sandwiches or something else tasty.

Southwest Pasta Salad

I don't usually like pasta salads, but this one is delicious! We made it without chicken, and didn't miss it; it was plenty filling. Another Our Best Bites recipe.

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1/2 lb bowtie pasta
1 14oz can black beans, drained and rinsed
2 roma tomatoes, diced or about 3/4 C or halved cherry tomatoes
1 large red, yellow, or orange bell pepper, diced
1/2 C sliced green onions
1/2 C frozen fresh corn
zest from 2 limes
optional: 8 oz diced cooked chicken
optional: 1/2 C Queso Fresco or another cheese of your choice
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6 Tbs fresh lime juice (about 3 juicy limes)
1/4 C white wine or rice vinegar
4-5 cloves garlic, roughly chopped
1 1/2 tsp chili powder
1 tsp cumin
1/2 tsp coriander
1/2 tsp kosher or sea salt
2 tsp sugar (add a touch more if your limes are extra sour/bitter)
3/4 C canola oil
1/2 C roughly chopped cilantro

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Boil pasta in salted water until cooked.  While it’s cooking, prepare dressing.

First zest your limes and place the zest in a large salad bowl.

Place the lime juice, vinegar, garlic, chili powder, cumin, coriander, salt and sugar in a blender.  (Basically everything except the cilantro and oil)  Process until smooth.  With the motor running slowly, add the oil in a steady stream until incorporated.  Add the cilantro and pulse so it gets broken up, but some pieces still remain in tact.

When pasta is done cooking, drain and rinse immediately with cold water to cool.  Place the pasta in the large salad bowl with the lime zest.

Add black beans, tomatoes, diced pepper, green onions, corn (no need to thaw the corn),  and chicken if desired.

Toss with dressing.

Taste, and add additional salt and pepper to taste.

For best results, chill for 1 hour before serving.  Right before serving, sprinkle cheese on top.  Serve with extra lime wedges if desired.

Makes about 4-6 dinner sized servings or 10-12 side servings