Ingredients
3 slices salt pork (3 oz)
1 tablespoon olive oil
1 tablespoon roasted garlic
1 (10-oz) bag frozen seasoning blend (diced onions, bell peppers, celery)
1/2 cup matchstick carrots
1 teaspoon Italian seasoning
1/4 teaspoon cracked black pepper
1 (32-oz) box reduced-sodium chicken broth
2 (15.8-oz) cans great Northern beans (undrained)
1/4 cup sun-dried tomato pesto
1 cup ditalini pasta


Prep

• Cut salt pork into small pieces.

Steps

1. Preheat large saucepan on medium-high 2–3 minutes. Place olive oil in pan, then add salt pork; cook and stir 2 minutes or until salt pork begins to melt.
2. Stir in garlic and seasoning blend; cook and stir 4 minutes or until browned. Stir in remaining ingredients (except pasta) and cover; bring to a boil.
3. Stir in pasta and cover; return to boiling. Remove lid and reduce heat to medium; simmer 8–10 minutes or until pasta is tender. Serve.

CALORIES (per 1/6 recipe) 370kcal; FAT 16g; CHOL 15mg; SODIUM 860mg; CARB 41g; FIBER 10g; PROTEIN 14g; VIT A 35%; VIT C 4%; CALC 6%; IRON 15%

Ingredients
1 (16-oz) loaf frozen garlic bread
2 tablespoons pine nuts
1 tablespoon grated Romano cheese
1 teaspoon Italian seasoning


Prep

• Preheat oven to 400°F.
• Arrange bread halves (butter side up) on baking sheet.

Steps

1. Chop pine nuts finely; sprinkle over bread with cheese and seasoning.
2. Bake 12–15 minutes or until golden. Slice and serve.

CALORIES (per 1/6 recipe) 180kcal; FAT 8g; CHOL 0mg; SODIUM 210mg; CARB 22g; FIBER 1g; PROTEIN 5g; VIT A 2%; VIT C 0%; CALC 2%; IRON 4%