CABBAGE SOUP

1 large head cabbage, chopped in large pieces
2 cans low sodium chicken broth
1 large onion chopped
1 pkg. chopped carrots (12 oz.)
1 can petite diced tomatoes
1 tsp oregano
1 tsp basil
1 tsp sea salt
1 pkg Butterball turkey sausage (Polska Kielbasa)

Mix all ingredients and bring to a boil. Then turn temp down to low and simmer for about an hour.
Serve with cornbread muffins.

BROCCOLI, GRAPE, AND PASTA SALAD

Ingredients:

1 cup chopped walnuts

1/2 (16 oz. pkg) of bow-tie pasta

1 lb. fresh broccoli

1 cup mayonnaise

1/4 cup Splenda

1/3 cup diced red onion

1/3 cup red-wine vinegar

1/2 tsp. sea salt

2 cups seedless red grapes (halved)

8 cooked bacon slices crumbled

 I add a little cauliflower to my recipe.

raisins and cherry tomatoes (halved) are optional

Preparation

Preparation

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.

2. Prepare pasta according to package directions.

3. Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife. Peel away tough outer layer of stems, and finely chop stems.

4. Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, and grapes, and stir to coat. Cover and chill 3 hours. Stir bacon and pecans into salad just before serving.