Squash Soup

This soup is perfect for a cold night and contains tons of delicious vegetables. To make this meal a My Plate meal, add a whole grain roll and sliced fruit for dessert!

Ingredients

1 tablespoon olive oil

2 onion (medium, chopped)

2 carrot (medium, chopped)

2 garlic clove (minced)

1 cup tomato puree (canned)

5 cups chicken or vegetable broth, low-sodium

4 cups winter squash (cooked)

1 1/2 tablespoons oregano (dried)

1 1/2 tablespoons basil (dried)

Directions

1. In a large saucepan, warm oil over medium heat.

2. Stir in onions, carrot and garlic.

3. Cook for about 5 minutes, covered.

4. Stir in the tomato puree, chicken broth, cooked squash, and herbs.

5. Bring soup to a simmer and cook, covered, for 30 minutes.

This recipe was found on the USDA's What's Cooking Website. Click here to view the original recipe.

Smoky Mustard-Maple Salmon

One way to increase your Fruit and Vegetable intake is by turning your usual side dishes into one main section of your meal. For example, add these green beans and red potatoes to this easy — or more delicious — ultra-fast salmon. The sweetness of the maple balances the tangy mustard; smoked paprika or ground chipotle adds another layer of flavor. When you buy your salmon, ask at the fish counter to have the salmon cut into four 4-ounce fillets with the skin removed.
This recipe was found on www.choosemyplate.gov!

 For more information on this recipe, please click here or copy and paste the following link into your browser: 

http://www.choosemyplate.gov/healthy-eating-tips/sample-menus-recipes/SmokyMustard-MapleSalmon.pdf