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Broccoli that even the kids will love

Keep food costs down and serve spaghetti with broccoli. Cook 1 pound broccoli florets in boiling water 2 to 3 minutes or until tender; set aside. Meanwhile, in a dutch oven, heat 1 tablespoon olive oil. add 1 medium sliced onion; cook 5 minutes or until golden. Add 2 ounces sliced prosciutto (cut into strips); mix well. Add 4 1/4 cups water and bring to boil. stir in 12 ounces broken spaghetti; bring to boil and cook 4 minutes; turn off heat and add drained broccoli; cover and let stand 3 minutes. Drain until preferred consistency. (mixture will be “soupy.”) Ladle into bowls; top with freshly grated pecorino cheese. (Adapted from “fresh Italian cooking,” academia barilla; the taunton press, 2013.)

For dessert, make banana sundae sauce and serve it warm over vanilla ice cream.


Makes 8 servings

Preparation time: 10 minutes

Cooking time: less than 10 minutes

2 tablespoons butter

3/4 cup packed light brown sugar

1 tablespoon fresh lemon juice

Pinch of ground cinnamon

1 tablespoon water

4 ripe medium bananas, peeled, cut crosswise in half, then lengthwise in half

1 teaspoon pure vanilla extract

In a large nonstick skillet, melt butter on medium-high heat. Add sugar, juice, cinnamon and water; stir until sugar begins to melt. Place bananas in single layer in skillet; cook 1 minute or until slightly softened. Shake skillet occasionally. Remove from heat, swirl in vanilla extract. Serve warm.

Per serving: 159 calories, 1 gram protein, 3 grams fat (17 percent calories from fat), 1.9 grams saturated fat, 34 grams carbohydrate, 8 milligrams cholesterol, 32 milligrams sodium, 2 grams fiber.


By Susan Nicholson

Universal Uclick

Copyright © 2015 The Sheridan Press or Sheridan Newspapers, Inc.

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