I'm not KatieC, but here's her recipe!! Delicious! I love to can in pints and just grab one to take to work. I can microwave it right in the jar and drink it! Roasted Tomato Garlic Soup Recipe By :Katie C 12 tomatoes -- *see Note 2 carrots -- cut in 1" pieces 1 large onion -- quartered 2 whole heads garlic -- peeled (or more, to taste) olive oil 2 cups chicken broth -- (or 3) 1/2 cup chopped fresh basil -- (or 1 Tbsp. dried) cream -- to taste DO NOT CAN WITH CREAM. Core tomatoes and cut in half. Place, cut side up, on foil covered cookie sheet with carrots, onion and garlic. Brush with olive oil. Bake at 400F for about an hour, or until vegies are roasted and a little blackened. Place in a large saucepan with the chicken broth and basil and simmer for about 10 minutes. Blend with a stick blender (or in small batches in a blender) until almost smooth. Add cream to taste. To can: Process in a pressure canner, pints for 60 min. and quarts for 70 min.For dial gauge canners use 11 pounds pressure at 0-2000 ft., 12 lbs. at 2001-4000 ft., 13 lbs. at 4001-6000 ft. and 14 lbs. above 6000 ft. For weighted gauge canners use 10 lbs. pressure at 0-1000 ft., and 15 lbs. over 1000 ft. *Note: These measurements are approximate...I use whatever it takes to cover the cookie sheet. This makes 1 1/2 to 2 quarts of soup. That said, I do keep a couple of Cream of Mushroom and Chicken on hand for recipes that I make infrequently for when "I don't want to cook". Yes, I've opened a can of tuna, can of soup and boiled noodles. Of course I always have to toss in some frozen peas, chopped celery, maybe olives or roasted red pepper. My White Chicken Enchiladas use a Cream of soup and they just aren't "THE RECIPE" without it. I probably use a total of 4-5 cans a year. Whatever. It's not any worse the hitting the drive through at a burger joint! I probably do that once a year! I say "to each his own". The only thing I don't like about prepared/packaged stuff in general is that the supply of basic ingredient selections at the grocery seem to be dwindling (pure space issue, I'm sure). Produce areas are smaller, meat counters, fresh seafoods and basic dairy products have fewer feet of space. :-( Just one more reason I'm always looking for a more direct source! Deanna

Lots of good advice above. I've been into heart healthy cooking for a long time since heart disease at a young age runs in my family. That being the case it's sometimes hard to get interested in a lot of the recipes I find here - unfortunately. Here are some of the things I do: Very limited qty of red meat but I do have it once in a while. I love a good steak on the grill but where I might have eaten an entire NY strip in the past I now have maybe 1/4 - 1/3 of a steak. I never use hamburger any more - I substitute the leanest ground turkey. I eat a lot more fish than I used to and have found lots of interesting recipes for it. Pretty much avoid refined white stuff and substitute whole grains as much as possible. More vegetables and fruit - always have things on hand for snacking Low fat cooking - for example I'd never cook something with cream. I use skim milk in most everything - light coconut milk in some asian dishes - evaporated skim milk. Simple, unadulterated foods - not in sauces, etc. I now use more interesting salt free spice blends - Penzey's is my friend. I agree with the person who above said to try totally new things - don't just try to make low fat/low salt versions of the old stuff. It will likely be disappointing. I've discovered so many amazing flavors that come through when foods are not loaded down with salt, cream, butter and cheese. There are especially interesting foods and flavors from other parts of the world. I love Cooking Light - it's the first place I look for something new to try - love the online search capability though I also get the magazine. I know I'm not going to discover a great recipe only to find it laden with butter, cream and bacon. Good-luck - consider it a cooking adventure!

One very very basic simple suggestion is to fill up a portion side container of frozen mixed veggies (you know the ones in the freezer cabinet with lima beans, corn, carrots, green beans.) Top off with a couple pats of butter and sprinkle with parmesan cheese. This used to be my goto lunch when I barely had a minute to fix something to take to lunch. Easy to get a bag of frozen veggies and bag of frozen parmesan in the freezer for days like this. Also, glad to have a chance to post this recipe for a Lentil Mediterranean salad. Almost wish I wasn't now retired as I would think fixing a bunch on the weekend would work with leftovers for lunches during the weekday. I've included a lot of the comments, some of which had ideas for substitutions that I thought I might want to try. I already LOVE lentils (and so does DH). Not sure if those who don't like lentils would find this good but then this might be a good way to find out if you still don't like Lentils even if it is a recipe that comes highly recommended. There were a whole lot more comments that were all positive - only some included here: from: http://www.epicurious.com/recipes/food/printerfriendly/Mediterranean-Couscous-and-Lentil-Salad-13106 Mediterranean Couscous and Lentil Salad Gourmet : September 1995 Can be prepared in 45 minutes or less but requires additional unattended time. Yield: Serves 6 ingredients 1 cup lentilles du Puy* (French green lentils) or brown lentils 3 tablespoons white-wine vinegar 1 1/4 cups water 1 cup couscous 1/2 teaspoons salt 1/4 cup olive oil (preferably extra-virgin) 1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt 1/2 cup finely chopped fresh mint leaves 1 bunch arugula, stems discarded and leaves washed well, spun dry, and chopped 2 cups vine-ripened cherry tomatoes, halved 1/4 pound feta, crumbled (about 1 cup) *available at specialty foods shops and some supermarkets preparation In a small saucepan simmer lentils in water to cover by 2 inches until tender but not falling apart, 15 to 20 minutes, and drain well. Transfer hot lentils to a bowl and stir in 1 tablespoon vinegar and salt and pepper to taste. Cool lentils completely, stirring occasionally. In a saucepan bring water to a boil and add couscous and salt. Remove pan from heat and let couscous stand, covered, 5 minutes. Fluff couscous with a fork and transfer to a large bowl. Stir in 1 tablespoon oil and cool completely, stirring occasionally. In a small bowl whisk together garlic paste, remaining 2 tablespoons vinegar, remaining 3 tablespoons oil, and salt and pepper to taste. Stir lentils and dressing into couscous. Chill salad, covered, at least 3 hours and up to 24. Just before serving, stir in remaining ingredients and season with salt and pepper. reviews 11/29/09 jennaren from Alberta, Canada I usually use spinach and basil for this recipe, because my husband has a real aversion to mint. It's great with the variation, really clean flavours. However, last time I made it with mint and arugula exactly as written - even my husband loved it. The pungency of the arugula and the earthiness of the mint really bring the salad together. Great dish every time. 09/26/09 peeblesl from Austin, TX Oh man, how is this so delicious? Even my boyfriend had four helpings, and he hates lentils more than anyone I've ever met! I definitely recommend the French green lentils - they hold their shape so nicely and don't tend to go all mushy on you. Will me making this for lunch this week and maybe next week too. 09/25/09 A Cook from Toronto, ON This is my go to lunch now -- it's absolutely delicious, but after making this a few times, I recommend the following adjustments: 1. I agree with other reviewers: definitely double the dressing. 2. I use quinoa instead of couscous. Much healthier, and the texture works better in this. 2. Omit the cheese; replace the mint with cilantro (I'm not a huge fan of mint and I don't eat much dairy, but cilantro is lovely here). 3. Omit the arugula and tomatoes. Instead, I throw in chopped green onions, chopped cucumber and chopped red pepper. I think it's nicer than with the greens, and the big batch keeps in the fridge better (one batch will last me most of a week). Delish, delish delish. 08/23/09 momesty from San Francisco Bay Area Made this for a picnic at a winery. The combination of flavors was excellent and everyone enjoyed this salad. Used small red lentils because that was all there was at home, but would recommend using regular lentils next time. 08/15/09 lucindah This was excellent, a good combination of flavors. The more mint and arugula the better. And healthy too! 08/10/09 A Cook from Cleveland, Oh Made this for the first time and was very pleased. It's a wonderful dish for a summer evening. I used brown lentils and they took much less than 15- 20 minutes to cook, I checked them after 12 minutes and they were already too mushy. The texture and appearance of the salad is better if the lentils are not mashed. 07/06/09 A Cook from Washington, DC I have made this salad many times over the years - it has so many wonderful flavors and textures and is so healthy. I took a previous reviewer's suggestion of using Trader Joe's "Harvest Grains Mix" in place of the lentils and couscous and really liked that variation. 06/14/09 hungrypeanut Cannot go wrong with this recipe. Used ISRAELI COUSCOUS which made for a much more beautiful presentation with the lentils. 05/19/09 A Cook from Mountain View, CA I've made this salad several times, usually as a side dish to chicken kebobs and Greek yogurt sauce. One substitute I like to make is replacing the lentils and couscous with the "Harvest Grains Mix" sold by Trader Joe's. This nutty mix contains the larger Israeli couscous, quinoa, red and green orzo, and split-dried garbanzo beans - a great combination! 04/23/09 radariii from UK made the recipe exactly as stated except double the garlic and it was a big hit. I got a few suggestions to perhaps add a bit of lemon, some olives, and maybe some cucumber for a little more crunch 02/26/09 kgrim from New York This recipe is just fantastic. Great combination of flavors. I followed the suggestion of several other reviewers and doubled the dressing, which turned out to be just the right amount. This is a wonderful alternative to the traditional side salad and a great choice for a potluck. 02/22/09 avbrown I thought this was great. I made it exactly as written. The only change I will make next time is to leave out the feta all together. I love feta but it didn't enhance this dish in my opinion and would be better left out. I am not a vegetarian and actually served this with grilled steak (gasp, I know). Loved the arugula and mint. Nice and healthy. 02/11/09 A Cook from Charlotte NC Great dish! Alot of flavor and really nice combination of ingredients. I fluff the cous cous after it sits with my hands rubbed with olive oil. It seperates it nicely and keeps it seperated. I used about 4 med. cloves of garlic and it could have taken more but was fine with that amount. The arugula MAKES it and is a great vegan dish if you eliminate the feta and add more tomatoes and cucumbers. I might try olives next time as well. I also added slivered scallions and cilantro as I didn't have mint. I couldn't really taste the cilantro (surprisingly). Makes enough for 8-10 generous servings and them some...but the leftovers will rock tomorrow! Cant' wait! YUM! 01/05/09 marcellene from Beaufort, SC If you need a good vegetarian lunch option, this is an excellent choice. I made it ahead and then followed the other reviewer's advice about adding the tomatoes and arugula right before serving. I also added a little extra olive oil and vinegar before eating. 08/26/08 tttterri from Wauwatosa WI I really love this salad. I made it exactly as directed except I added seeded cucumber and deleted the cheese. Impressed with how well it keeps over several days. I'm taking it to work for lunch and the only thing I've done to accomodate the salad is to slice and add the cherry tomatoes each morning when I package it. I highly recommend this salad. I'm very glad I found this recipe and all the great reviews. 08/25/08 tree1456 from Alameda, CA Wonderful salad! I added a bit more olive oil as it seemed a bit dry when I was ready to serve - try to find fresh, peppery arugula - it really makes the dish! MAde this with lamb kebobs and everyone loved it. 07/22/08 A Cook from Long Island This salad was delicious! People have made some suggestions about adding more dressing or veggies, but I thought the original recipe worked just fine...I could be wrong, but it seems that the dressing was meant to just give flavor to the bland lentils and couscous, and I don't care for food swimming in dressing. Obviously an easy salad to adapt to your liking though. Great for a summer side with anything grilled. 06/17/08 mish_lc I really enjoyed this recipe but would make a few changes next time. As others said, I doubled the dressing which worked out perfectly. I would add cucumbers or more tomatoes as well as using only 3/4 cup couscous or substituting quinoa. Otherwise it was a delicious blend of flavors, healthy and easy to make. 04/29/08 A Cook from Westport, CT This salad is beautiful and delicious. I used the food processor to chop the arugula (I used half a bag of prepped arugula salad.) Couldn't find mint, so I used about six stems of basil leaves; also chopped that in the food processor. It resembles taboule; I will try it with mint next time. Loved the suggestion of using precooked lentils from Trader Joes. I also needed to double the dressing. 04/09/08 taniquaa from San Diego, CA I made this dish on Easter for 24 family members. I added cucumber and increased the tomatoes a bit for more color. This recipe got so many compliments at the table, from the picky kids to my 90-year-old grandmother. Everyone asked to take leftovers home and for the recipe. Healthy, light, and delicious! I absolutely recommend this recipe. 03/19/08 A Cook from San Francisco I used Israeli couscous, which mixed with the lentils, were tasty and satisfying. 03/14/08 chungclan from Cincinnati OH Really delicious, but more labor intensive than I expected, with cooking couscous and lentils separately, and a fair amount of chopping to do. Will definitely make again. 10/16/07 A Cook from NY My family and guests could not stop eating this...really delicious. Used frisee instead of arugula and it was very good. 09/17/07 A Cook from Ventura, CA This is really tasty - addictive. I followed the recipe exactly with the exception of using whole wheat couscous. Also delicious leftover. 07/31/07 erflores This was really good. I used quinoa instead of cous cous to add more protein and I also added cucumber to give it more of a crunch. It turned out well but I agree with the other reviews that it needed more dressing so I doubled the dressing myself. My husband loved it and more importantly I loved it too since I'm always looking for easy, healthy, filling meals. It's a keeper! 07/01/07 stravis2 from Tampa, FL My husband loved this so much, he asked me to make it again the next day. I obliged, but made some changes to the recipe based on the outcome as written. I used red, green, and brown lentils (no big difference). I doubled the Israeli couscous and the sauce (it seemed a little dry the first time, but nice and moist the second - big difference). I subbed spinach for arugula as someone else suggested. I used grape tomatoes and a French feta. The French feta I purchased at a Mediterranean market and boy, is it tasty! 03/21/07 hikergirl31 from longwood, FL. WOW! I spent two years in Israel and gained 15 pounds from the food. This dish brought me back to the delicious land. The fresh mint, and arugula really made it super fresh tasting. This dish says it serves 6 but i brought it to a party and it was enough for 20 with leftovers... Everyone loved it. 02/17/07 andynbron I've been making this since the recipe appeared in 1995. It is a great recipe, and it is so refreshing! I usually make this exactly as written, except I substitute spinach for the arugula. However, like others have suggested, you can substitute basil for mint (I prefer the mint and spinach combination). You can also substitute fresh mozzarella for the feta cheese--I used to do that because I didn't like feta, but now I love it so I only use feta cheese in the recipe. But the mozzarella adds a nice, very subtle flavor to the salad for those who would not eat feta cheese. This is definitely one of my favorite recipes, and anytime I make it people finish it quickly and always ask for the recipe! 02/04/07 A Cook from New York, NY This recipe is excellent. Get French lentils if you can; it makes a huge difference. I used a little less feta cheese than the recipe called for. Goes really well with herb roasted pork tenderloin. 01/21/07 A Cook from Los Angeles, CA This recipe is so delicious and easy to make!! If possible, use the French green lentils as brown lentils tend to fall apart. Green lentils keep their firmness and work better in this dish. I cooked the couscous in vegetable broth to give it more flavor and sometimes add diced and seeded persian cucumbers. This salad is great to take to parties or bring to work for lunch because it keeps for a couple days and the arugula doesn't get soggy. 08/29/06 missperkin from Scottsdale Superb. Great on a hot summer day since there is little cooking on the stove involved. The mint is a must, in my opinion. 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Your soup night sounds fab! We did a nod to it being Christmas Eve with a beaded tree for a centerpiece. Ann T., avoid your eyes, and skip the rest. :) Soup was minestrone flavored stone soup. I think the caterer left as much food as was served at our big party, so there were a lot of celery and carrots, grape tomatoes, cauliflower and broccoli left. Those were all diced for the soup, plus a couple of onions, half a head of garlic, some yellow vine tomatoes, a bag of baby kale and a white cabbage. So I didn't have to go down to the garage, the base was what I had in the kitchen freezer. That's three cups of low FODMAP chicken stock and three cups of beefy cabbage soup. I added a can of crushed tomatoes, a small can of fire roasted, and a smaller can of tomato sauce, plus vegetarian no-MSG bouillion and a little jarred soup base, for the salt. :) Some pepper, Tabasco (because I was too tired to clean serrano peppers from the garden) and mostly red wine. The starter was salmon salad made from the cranberry mustard salmon skewers leftover, broken up and dressed with what I think was the remoulade from the fried chicken drummettes. It had separated, and was a thick mayonnaise consistency and very herby, with a good acid sharpness that went well with the fish (which hadn't gone fishy). That was served with the leftover tortilla chips and relishes: baby corn, spiced baby carrots, pickle chips, raddishes and mixed olives. I also made some kale chips for something light. :) The soup was served alongside a leftovers casserole: a layer of latkes on the bottom (I thought they'd make it easier to serve but they fell apart), then layers of jewel rice, butternut curry, chopped broccoli, then filled with a bread pudding made from dry, bready donut holes, a (new) pretzel baguette, the chicken from the drummettes, the Moroccan beef cubes from another skewer, a couple of sundried tomato chicken sausages I had in the fridge to add more meat, and a couple of (new) leeks sautéed with a packet of small diced pancetta. There was cinnamon on the donut holes, the flavor of which came up more in the custard than it had on the donuts, but it went well with the garlic pepper I seasoned it with. Dessert was a tarte made from a sheet of frozen puff pastry that needed using. It was brushed with leftover passion fruit sauce, topped with leftover crème anglaise, and leftover fruit. :) There were also everybody's favorite freshly baked Toll House cookies from the Toll House cookie expert and party colored Dutch chocolate half dollars (leftover). The pudding casserole could have been improved upon (custard in the bottom layer under the curry to glue it together--the curry was a rich paste so I thought it would do the job, but it just softened everything--and cut up the donut holes smaller so they'd stick better), but everyone liked it and ate well of it. I heard a few "stuffed"'s. :) My fridges heaved sighs of relief to see so many containers removed! Most of all, we had a delightful evening with loved ones who couldn't be at the big party.