Ingredients
1 (16-ounce) bag frozen shelled edamame
1 small yellow onion (rinsed)
3 large white potatoes (rinsed)
2 tablespoons unsalted butter
1 teaspoon minced garlic
1 teaspoon dried Italian seasoning
1/2 teaspoon kosher salt
1/8 teaspoon pepper
1 (32-ounce) box reduced-sodium chicken broth

Steps

1. Thaw edamame by rinsing in colander under cool water; set aside to drain. Remove ends and peel from onion; chop coarsely. Cut potatoes into bite-size pieces.
2. Melt butter in large saucepan on medium-high; swirl to coat. Add onions, potatoes, garlic; cook 3–4 minutes, stirring occasionally, or until onions begin to soften.
3. Stir in Italian seasoning, salt, and pepper; cook 1–2 more minutes, stirring often, to soften onions. Stir in chicken broth; cover and cook 10–15 minutes, stirring occasionally, or until potatoes begin to soften.
4. Stir in edamame; cover and cook 10 more minutes or until potatoes are tender when pierced with a fork.
5. Remove about one-fourth of the potatoes; mash lightly and then stir back into soup to thicken slightly. Serve.

CALORIES (per 1/6 recipe) 270kcal; FAT 8g; CHOL 10mg; SODIUM 490mg; CARB 41g; FIBER 8g; PROTEIN 12g; VIT A 2%; VIT C 70%; CALC 8%; IRON 20%  

Ingredients
1 1/2 tablespoons unsalted butter
6 slices Bakery whole wheat or multigrain bread
8 ounces mild white Cheddar cheese
1 large tomato (rinsed)

Steps

1. Preheat oven to 425°F. Place butter in small microwave-safe bowl. Microwave on HIGH 1–2 minutes or until melted. Slice both cheese and tomato thinly.
2. Brush one side of bread slices with melted butter. Arrange slices on baking sheet with buttered side down.
3. Arrange tomato slices evenly on bread; top with cheese. Bake 5–7 minutes or until lightly toasted and cheese melts. Cut slices diagonally into halves or quarters; serve.

CALORIES (per 1/6 recipe) 270kcal; FAT 18g; CHOL 50mg; SODIUM 400mg; CARB 13g; FIBER 2g; PROTEIN 15g; VIT A 15%; VIT C 6%; CALC 35%; IRON 6%