ArcaMax Recipes 09/02/2005

Creamy Zucchini Soup
Veal Marsala
Green Salad with Mozzarella and Tomatoes
Banana Cream Pie

We hope you enjoy this menu that serves 6 to 8.
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Appetizer
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Creamy Zucchini Soup

2 pounds zucchini, sliced
1 large white onion, sliced
1/4 cup butter
2 cloves garlic, minced
1/2 tsp. crushed bay leaves
1/3 cup fresh parsley
1 cup chicken broth
1/2 cup dry white wine
1/2 cup evaporated milk
Salt and pepper to taste

Heat butter in a skillet and saute zucchini and onion until tender.
Remove from heat and add garlic, bay leaves and parsley.
Place in a blender or food
processor and blend until smooth. Place mixture in a saucepan
and add chicken broth, wine evaporated milk and salt and pepper.
Cook over medium heat, stirring frequently. Serve warm.

The Skinny: Use fat free chicken broth and evaporated milk.
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Main Course
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Veal Marsala

2 - 3 pounds veal cutlets, pounded to 1/4 inch thickness
2 Tbsp. olive oil
1 cup seasoned bread crumbs (or unseasoned if desired)
1/2 cup Marsala wine
1/4 cup fresh parsley, chopped
1/3 cup Parmesan cheese, grated

Heat oil in a skillet. Dredge veal through breadcrumbs and brown in
oil.Reduce heat and add wine and parsley. Allow to simmer
for 20 minutes over low heat.

Sprinkle with Parmesan cheese just before serving.

The Skinny: Use low fat Parmesan.

Green Salad with Mozzarella and Tomatoes

4 cups assorted lettuce leaves
4 tomatoes, sliced
2 avocados, peeled, seeded and sliced
1 - 2 cups Mozzarella cheese, shredded
1/2 cup olive oil
1/2 cup red wine vinegar
2 cloves garlic, minced
1/2 tsp. Marjoram
1/2 tsp. dried dill
1/2 tsp. dried oregano
Salt and pepper to taste

Combine lettuce, tomatoes, avocados and cheese together in a large
bowl. Combine olive oil, vinegar, garlic and spices in a cruet and
shake well.

Pour over salad just before serving and toss.

The Skinny: Use low fat Mozzarella.
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Dessert
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Banana Cream Pie

1 graham cracker pie crust
1 box instant vanilla pudding (3 and 1/2-oz.)
1 box instant banana pudding (3 and 1/2-oz.)
2 cups milk
1 8-oz. package cream cheese, softened
1 8-oz. carton nondairy whipped topping
3 ripe bananas
1/2 cup shredded coconut

Mix vanilla and banana pudding together with milk, add cream cheese
and mix with hand mixer until thickened. Place in graham cracker
crust and top with whipped topping, sliced bananas and coconut.
Chill for at least 1 hour
before serving.

The Skinny: Use low fat milk, light cream cheese and fat free
whipped topping. Also, you can take it easy on the coconut
which has a lot of fat
and calories.

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Grocery List
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2 pounds zucchini
1 large white onion
1/4 cup butter
4 cloves garlic
1/2 tsp. crushed bay leaves
1/3 cup fresh parsley
1 cup chicken broth
1/2 cup dry white wine
1/2 cup evaporated milk
2 - 3 pounds veal cutlets
1/2 cup and 2 Tbsp. olive oil
1 cup seasoned bread crumbs (or unseasoned if desired)
1/2 cup Marsala wine
1/4 cup fresh parsley, chopped
1/3 cup Parmesan cheese, grated
4 cups assorted lettuce leaves
4 tomatoes
2 avocados
1 - 2 cups Mozzarella cheese, shredded
1/2 cup red wine vinegar
1/2 tsp. Marjoram
1/2 tsp. dried dill
1/2 tsp. dried oregano
1 graham cracker pie crust
1 box instant vanilla pudding (3 and 1/2-oz.)
1 box instant banana pudding (3 and 1/2-oz.)
2 cups milk
1 8-oz. package cream cheese
1 8-oz. carton nondairy whipped topping
3 ripe bananas
1/2 cup shredded coconut