Tomato Basil Soup

Ingredients:

• • 2 cups chicken or vegetable broth (or substitute 1 cup water for 1 cup broth)
  • 2 cups chopped fresh tomatoes
  • 3 ounces of tomato paste
  • 4-6 leaves of fresh basil rolled and sliced
  • 1-2 cloves garlic crushed and minced
  • 2 tablespoons chopped onion
  • 1 teaspoon garlic powder
  • ¼ teaspoon dried oregano
  • Pinch of marjoram
  • Salt and black pepper to taste

Directions:

Puree all ingredients in a food processor or blender. Pour into a saucepan and heat to a boil. Reduce heat and simmer for 20 to 30 minutes. Serve hot, garnish with fresh basil leaves or parsley.

Makes 2 servings (1 vegetable)

Cornbread Muffins

Ingredients

• 1/2 cup butter, softened
• 2/3 cup white sugar
• 1/4 cup honey
• 2 eggs
• 1/2 teaspoon salt
• 1 1/2 cups all-purpose flour
• 3/4 cup cornmeal
• 1/2 teaspoon baking powder
• 1/2 cup milk
• 3/4 cup frozen corn kernels, thawed

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease or line 12 muffin cups.
2. In a large bowl, cream together butter, sugar, honey, eggs and salt. Mix in flour, cornmeal and baking powder; blend thoroughly. Stir in milk and corn. Pour or spoon batter into prepared muffin cups.
3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.