Directions:

1. Heat the olive oil in a saucepan over low-medium heat. Add the celery and onion, season lightly with salt and pepper. Cook for 10 minutes.

2. Peel and slice the potato and add it to the pot. Add the bay leaf, oregano, and broth. Bring to a boil quickly over high heat.

3. Lower the heat and simmer until the vegetables are completely tender, about 15 minutes.

4. Add the broccoli and simmer until just tender, about 5 to 7 minutes.

5. Remove the bay leaf and puree the soup in a blender. Strain and adjust the salt and pepper.

6. Serve the soup piping hot in bowls, sprinkled with a tablespoon of cheddar cheese.

Serves: 6

Nutrition Information per Serving: 104 calories; 3g fat (1g saturated fat); 7g protein; 249 mg. sodium;

Ingredients:

Directions:

1. Turn on oven to 375°.

2. Open the package of pie crusts and remove one crust (save the remaining crust for another use). On a lightly floured surface, unfold pie crust following package directions. Use kitchen scissors to cut the crust into 4 wedges.

3. Using a vegetable peeler, carefully cut the skin off of the pear (throw away the skin). Cut the pear in half; cut one half into two pieces and save the other half for other purposes. Cut out the core and throw it away. Cut the pear into small pieces to fill ¼ cup.

4. Spoon 2 tablespoons pie filling and 1 tablespoon chopped pear into center of each pastry wedge.

5. Use a pastry brush and a little water to moisten edge of pastry. Fold one straight side of one wedge over the filling to the other straight side to form a smaller wedge. Press edges together with a fork to seal. Prick top with fork.

6. Place wedges on ungreased baking sheet and place in oven. Bake about 20 minutes, or until pastry is golden brown. Serve warm turnovers with ice cream or whipped topping.

Serves: 4