Winter Squash, Peppers and Onions

This is an easy side dish to use up winter squash and green peppers.

Start by cutting onions - as few or as many as you like - I use two medium ones - and sauté until brown around the edges in a couple of squirts of extra virgin olive oil. When translucent, add cut-up winter squash and green peppers, washed and patted dry with clean dish towels:

1/2 cup of either water, chicken broth or wine, and cover.

Cook on low for about 20 minutes. Add 1 tsp garlic powder or regular salt.

You can serve either hot or cold.

I prefer this dish cold but it's also wonderful warm right out of the pan.

Makes about 4 servings.

You can serve this with almost any protein or main dish.


Quick Cream Topping

Sometimes you need a little cream topping but don't have time to shop for it so I keep a package of Dream Whip handy. You won't find this recipe in any cookbook, I discovered it by mistake when I was short of milk to make up the topping.

You can use either regular milk or any calorie-cutting substitute.

Use one package of Dream Whip; cut the liquid in half to 1/4 cup of powdered or skim milk, and double the vanilla.

If you have time, stick mixing bowl and beaters in freezer; add an ice cube to the powdered milk mixture to make it cold. This will make the cream whip up faster but is not mandatory.

Beat on high for 3-5 minutes.

The topping will end up thick and nicely hold its shape. You can store this topping in refrigerator in a sealed container for a couple of days.


Easy Winter Soup

You don't have to have a winter storm to make this homemade soup, but it does seem to taste better when it's made in the middle of a snowy, blistery day:

1 container chicken (or beef) stock, low in sodium
Sliced yellow onions
Sliced celery
Sliced carrots
Sliced potatoes, (optional)
Chicken (or beef) bouillon cube (low sodium)
1 to 1 1/2 cups water

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