Apricot Lentil Soup


  • 3 Tablespoons oil
  • 1 large onion, diced
  • 2 medium carrots, scrubbed and cut into ¼” slices
  • 3 cloves of Garlic, finely chopped
  • ½ cup diced, dried apricots
  • 1 teaspoon cumin seeds (I use ¼ t. dried)
  • 4 cups no salt added vegetable broth
  • 2/3 cups of lentils, red preferred but green works
  • 1 can diced tomatoes
  • ½ tablespoon dried thyme
  • ¼ teaspoon dried ginger
  • ½ teaspoon salt
  • ½ teaspoon fresh ground pepper
  • 1 tablespoon dried parsley
  • ¼ teaspoon turmeric
  • 3 Tablespoons Lemon juice

Soften the onions in the heated oil in a 2 quart sauce pan.
Add carrots, garlic, cumin, and apricots. Sauté about 2 minutes.
Add lentils, broth, tomatoes, dried thyme and ginger. Bring to a boil.
Then turn down the heat to simmer for about 20 minutes until lentils are soft.
Add remaining ingredients.
Using an immersion blender puree until some of it is smooth. Enjoy!

Almond Broccoli Salad


  • 6 cups small broccoli florets
  • 1/2 cup chopped celery
  • 1/2 cup dried cranberries
  • 3 green onions sliced
  • 5 slices bacon...cooked crisp and broken up (no substitutions)
  • 1/4 cup chopped sweet pepper
  • 2/3 cup mayo
  • 1/4 cup honey
  • 1 tablespoon fresh lemon juice
  • 1/2 cup sliced roasted almonds

Combine first 6 ingredients. In a small bowl, combine the mayo, honey and lemon juice. Pour over mixture and mix. Stir in the almonds just before serving.

Enjoy! Marie Seroskie

Tex-Mex Soup


  • 1-1/2 to 2 cups chicken meat
  • 1 medium onion - chopped
  • 1 cup sliced carrots
  • 1/2 cup diced celery
  • Clove minced garlic
  • 1 quart (4 cups) water
  • 1 cup salsa (Chichi's medium)
  • 1 box frozen chopped spinach
  • 1 can kidney beans - drained

Boil the chicken until cooked in the quart of water. Remove from water and let cool. Reserve about a quart of the water and if not enough add more water. Remove the chicken meat from the carcass. In a large pot combine the water and all ingredience. Cook until the carrots are tender (about 15 minutes).

Serve with crumbled tortilla chips (or strips) and shredded ceddar cheese. Enjoy!

Recipe from Ruth Wintle

Regina's Corn Bread

Many of you asked for this recipe. Just click on the PDF file and print it out.

Preheat oven to 350. Use middle rack.


  • 1 can whole corn
  • 1 can creamed corn
  • 1 cup plain yogurt you can substitute sour cream or use low fat varieties 1 large egg
  • 1/2 stick butter (melted)
  • 1 box Jiffy corn muffin mix or other gluten free corn mix non stick spray

Drain whole corn

Mix first 5 ingredients with spoon in large bowl, add corn muffin mix and mix well (do not use electric mixer) mix by hand.

Spray an 8"x 8" pan with cooking spray
Spread mixture evenly in pan and bake about 35-40 min or until toothpick comes out clean (oven temps vary, so keep an eye on it and check after 35/40 minutes and bake until done)

You can double recipe easily and bake in a 9" x 13" pan 60-70 min depending on oven. Check with wooden toothpick and when it comes out clean in center you're all set.

You can also add crisp chopped bacon, cooked chopped sausage or some veggies. Serve with a fresh garden salad on the side and you have a whole meal.
Happy cooking!

Regina's Corn Bread PDF