Recipes

Peachy Lemonade

Ingredients | makes 4 ( 8 ounce servings )

• 3 cups cold water
• 3 cups cold water
• 1 cup lemon juice
• 3/4 cup sugar
• 1 16-ounce can sliced peaches, chilled
• Peach or nectarine slices (optional)

Directions: In a 1-1/2 quart pitcher stir together the water, lemon juice, and sugar until sugar is dissolved. Place half of the undrained chilled peach slices in a blender or food processor container with 1 cup of the lemonade. Cover, blend or process until smooth. If desired, chill. Serve over ice cubes. Repeat with remaining peaches and 1 cup lemonade. (Refrigerate remaining lemonade for another use.) If desired, garnish with peach or nectarine slices.

Nutritional Information:

• Calories per serving: 125
• Sodium per serving: 5 mg
• Carbohydrate per serving: 33 grams
• Protein per serving: 1 gram

Bow Tie Garden Medley

Ingredients | makes 4 servings

• 1 (10 oz.) pkg. HODGSON MILL WHOLE WHEAT BOW TIE
• 1 lb. zucchini, cut lengthwise then ½-inch slices
• 1 lb. yellow summer squash, cut lengthwise, then ½-inch slices
• 1 –2 cloves garlic, minced
• 1 Tbsp. olive oil
• 1 tsp lemon pepper
• 2 Tbsp. fresh chives, chopped
• ¼ c fresh basil, chopped
• 2 c fresh tomatoes, diced
• ¼ c fresh grated parmesan cheese

Directions:

1. Cook pasta according to package directions. Drain, but do not rinse. Cover and keep warm.
2. In a large non-stick skillet, sauté zucchini, summer squash and garlic in olive oil until soft about 8 minutes. Add lemon pepper, chives, basil and tomatoes. Simmer 3 minutes or until heated through. Serve vegetables on hot pasta. Top with parmesan cheese.

Nutritional Information:

• Calorie: 351
• Dietary Fiber: 12 grams
• Carbohydrates: 55 grams
• Protein: 17 grams
• Fat: 7 grams
• Saturated Fat: 1 gram
• Cholesterol: 5 mg.
• Sodium: 220 mg