Each week has 168 hours – spend at least one exercising

By Barb Randall

The Lake Oswego Review, Jan 28, 2010 (2 Reader comments)

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4 cups tomato juice

1 tablespoon dried basil leaves

1 teaspoon salt

½ teaspoon dried oregano leaves

¼ teaspoon black pepper

2 medium carrots, sliced or diced

2 medium celery stalks, chopped

1 medium onion, chopped

1 cup sliced fresh mushrooms

2 garlic cloves, minced

1 28-ounce can diced tomatoes, undrained

1 ½ cups uncooked rotini pasta

Shredded Parmesan cheese, if desired

In a 4 or 5-quart slow cooker, mix all ingredients except pasta and cheese.

Cover and cook on low heat setting 7 or 8 hours or until vegetables are tender.

Stir in pasta. Cover; cook on high heat setting 15 to 20 minutes or until pasta is tender. Sprinkle each serving with cheese.

1 serving has 90 calories, zero total fat, 0 mg cholesterol, 850 mg sodium, 18 g carbohydrates, 3 g protein.

Adapted from www.eatbetteramerica.com .

Randall welcomes your food questions and research suggestions. She can be reached at 503-635-8811 ext 101 or by email at brandall@lakeoswegoreview

.com .

Five:30

A five-ingredient entrée ready in 30 minutes or less. Total cost is slightly over $5.30 – just $5.46 for four servings.

Raspberry Glazed Chicken Breasts

Makes 4 servings

½ cup raspberry jam ($2.89 for 11 oz. jar, you will use $1.45)

2 tablespoons Dijon mustard ($2.40 for 12 oz., you will use 40 cents)

2 tablespoons honey ($3.79 for 12 oz., you will use 62 cents)

White pepper and salt

4 4-ounce boneless, skinless chicken breasts ($2.99 per pound on special)

Prepare grill. Brush rack with vegetable oil. Mix raspberry jam, mustard, honey, pepper and salt. Place chicken on grill, cover and cook for 8 to 9 minutes, brushing frequently with jam mixture, until juices run clear and center of chicken is no longer pink.

You can also bake this in a 350ºF oven, brushing with jam mixture. Bake until juice run clear, about 20 to 25 minutes total.

Discard remaining jam mixture.

Total cost for four servings is $5.46, based on prices found this week at local Albertsons grocery stores.

Adapted from busycooks.com .

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