6 cups water
2 medium-sized white potatoes, peeled and cut into 1-inch chunks
4 large tomatoes, cored and cut into 1-inch chunks
4 medium-sized carrots, peeled and cut into 1-inch chunks
3 medium-sized zucchini, cut into 1-inch chunks 2 medium-sized green
bell peppers, coarsely chopped
2 medium-sized onions, coarsely chopped
3 garlic cloves, minced
1-1/2 teaspoons salt
1/2 teaspoon black pepper

Directions
In a soup pot, combine all the ingredients; mix well and bring to a boil over high heat.

2 C. cauliflower, flowerettes
2 C. broccoli flowerettes
2 carrots, thin sliced
1 small onion, diced
1 lb. bacon, cooked crisp & broken
1 C. Miracle Whip salad dressing
1/2 C. sugar
1 tbsp. vinegar

Combine last three ingredients, pour over vegetables and bacon. Mix thoroughly.

Store in refrigerator at least 2 hours before serving.

3 C. zucchini, grated
2 eggs
3 tbsp. flour
1/4 C. Parmesan cheese
1/2 teaspoon salt
Pepper
Butter

In a medium-sized bowl, mix together zucchini and salt. Let stand about 45 minutes. Squeeze excess moisture from zucchini.
In another bowl, beat eggs well. Add zucchini, flour, cheese, and pepper; mix well.
In a large skillet, melt some butter. Fry tabelspoon full of the zucchini mixture until lightly browned, turning once.

Makes about 12 pancakes.

1 (10 oz) package frozen cauliflower, thawed
1 (10 oz) package frozen broccoli, thawed
1 can Cheddar cheese soup
4 slices bacon
salt and pepper to taste
1/4 cup shredded cheddar cheese

Fry bacon until crisp; drain well on paper towels then crumble.
Place broccoli and cauliflower in crock pot. Top with soup, sprinkle with bacon. Season with salt and pepper.
Cover and cook on low for 4 to 5.

About 20 minutes before done, top with cheddar.

1/4 cup reduced-fat sour cream
1/3 cup fat-free plain yogurt
1½ tablespoons white wine vinegar
1½ teaspoons sugar
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 large cucumbers, thinly sliced
1 medium Vidalia or other sweet onion, thinly sliced

In a small bowl, whisk together the sour cream, yogurt, vinegar, sugar, salt (if using) and pepper.

In a medium bowl, combine the cucumbers and onions. Add the dressing and toss to coat well.

Cover and chill in the refrigerator for at least 15 minutes to blend all the flavors.

Yield: 8 Servings

Nutritional Values:

Olive oil cooking spray
2 teaspoons garlic powder
1/2 teaspoon pepper
2 medium zucchini

Preheat oven to 350 degrees. Trim ends of zucchini, but leave skins on elsewhere. Cut zucchini in half vertically; repeat. Cut each finger strip in half, cross-wise.
Place all strips peel side down on a baking sheet.
Mist with cooking spray and sprinkle with seasonings.

Bake until edges are brown and strips are easily pierced; about 15 minutes.

Makes 2 servings.

Nutritional information per serving:
Calories: 28.3
Fat: 0.2g
Cholesterol: 0