Cook and drain Udon noodles according to directions.  Meanwhile, bring the water to a boil and add Miso, bullion and chili garlic sauce.  Add carrots and onions and boil for 5 minutes.  Add bean sprouts.  Continue to boil another 5 minutes.  Add zucchini and mushrooms.  Boil another 5 minutes.  Add Udon noodles and serve.

In a large pot or Dutch oven over medium heat, combine tomato sauce, tomatoes, onion and Italian seasoning. In a large skillet over medium heat, cook bacon until slightly crisp. Drain and stir into the pot. In the same skillet over medium heat, cook sausage until brown. Drain and stir into the pot. In the same skillet over medium heat, cook the beef until brown. Drain and stir into the pot. Stir the barbeque sauce and chili powder into the pot; taste and adjust seasonings. Stir in the kidney beans and chocolate and simmer until flavors are well blended. Serve.

20 servings?

Brown the ground beef with onion; drain.  Add the kidney beans and tomato soup; cook for 10 minutes.  Mix the 4 remaining ingredients into a paste.  Stir into the ground beef mixture.  Cook over low heat for 45 minutes, stirring often.  Makes 8 servings.

Approximately one hour ahead of time, spread the dumplings out on a non-stick pan and allow them to thaw.

Saute the onion, carrots, and celery in the butter until tender.  Add the water, chicken base, and dumplings.  Bring to a rapid boil on high heat.  Add the cubed potatoes and simmer on medium heat, approximately 20-30 minutes, until potatoes are done.  Remove from heat and add the half and half.  Stir until well mixed.  Serve!

Makes approximately 10 1-cup servings…approximately 201 calories per serving.

• 1 medium onion, chopped
• 1 teaspoon olive oil
• 1 garlic clove, minced
• 2 cans (14-1/2 ounces each) chicken broth
• 1 can (14-1/2 ounces) diced tomatoes, undrained (I used the oregano, basil, garlic version)
• 1 package (9 ounces) refrigerated cheese tortellini
• 3 cups baby spinach
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon pepper
• Shredded Parmesan cheese, optional

Directions

• In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in broth and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally.
• Add tortellini; cook for 7-9 minutes or until tender. Stir in the spinach, vinegar and pepper. Cook and stir until heated through and spinach is wilted. Sprinkle with cheese. Yield: 6 servings.

Directions

• In a Dutch oven, saute onion in butter and oil. Stir in flour until blended; cook and stir for 3 minutes or until golden brown. Gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
• Add the chicken, beans, corn, chilies, cumin, chili powder, salt, and pepper; heat through. Stir in cheese until melted.
• Garnish each serving with salsa and green onions if desired. Yield: 9 servings.

In a Dutch oven over medium heat, cook and stir the carrots, celery and onions in butter and oil until tender. Add garlic; cook 1 minute longer.

Add the broth, potatoes, squash, turnips, parsnips and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.

Stir in the basil, thyme and pepper; simmer 15 minutes longer or until vegetables are tender. Discard bay leaf before serving. Garnish with additional green onions if desired. Yield: 12 servings (3 quarts).

Nutrition Facts: 1 cup equals 134 calories, 2 g fat (1 g saturated fat), 3 mg cholesterol, 404 mg sodium, 27 g carbohydrate, 5 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat.