| Meat |  | Veggie |  | Bread |  | Appetizer |  | Dessert |

Halibut Minestrone
Makes 4 (2 cup) servings

• 1 Tbsp. olive oil
• ½ cup chopped onion
• 2 garlic cloves, chopped
• 2 celery ribs, chopped
• 2 Tbsp. tomato paste
• 1 Tbsp. dried Italian seasoning
• 1 (14 ½ oz.) can diced tomatoes
• 3 cups chicken broth
• ½ red pepper, diced
• 1 lb. skinless Halibut (or Cod) filets, cut in pieces
• 1 cup frozen green beans (or baby limas)
• 1 cup cooked Fusilli pasta (or Rotinii or any pasta)

Directions:

In pot, heat olive oil over medium-high heat. Add onion, garlic, celery and red pepper. Sauté 3 minutes. Bring to a boil; reduce heat and simmer 10 minutes, stirring occasionally. Stir in fish and green beans. Cook 5-7 minutes or until fish is cooked. Stir in cooked pasta and heat until pasta is heated through.

Side Salad (make 1¾ cup dressing)

• 1 cup nonfat buttermilk
• ¼ cup grated Parmesan
• ¼ cup nonfat sour cream
• ¼ cup reduced-calorie mayonnaise
• 2 Tbsp. fresh lemon juice
• 2 tsp. green peppercorns, crushed
• ¼ tsp. coarse black pepper
• 1/8 tsp. salt

Combine ingredients in small bowl. Serve dressing atop assorted salad greens.
Note: Serve leftover dressing over boiled and chilled diced potatoes for a flavorful, yet low-cal, potato salad.