Made with canned spinach, no fear of E-coli. Also, this is a sneaky way to get kids to eat their spinach.

Original recipe called for cream but I have substituted low-fat milk.

I make this with chicken & double the sauce

Make sure to use canned whole tomatoes that are not packed in puree; you will need some of the juice to make the soup.

NUTRITION PER SERVING (serving size: 1 cookie)

CALORIES 78(22% from fat); FAT 1.9g (sat 0.7g,mono 0.5g,poly 0.5g); PROTEIN 1.6g; CHOLESTEROL 7mg; CALCIUM 10mg; SODIUM 69mg; FIBER 0.8g; IRON 0.5mg; CARBOHYDRATE 13.8g

The cooking time in this recipe is intended for fresh berries. If you’ve got frozen cranberries, do not defrost them before use; just pick through them and add about 2 minutes to the simmering time. Orange juice adds little flavor, but we found that zest and liqueur pack the orange kick we were looking for in this sauce.

Make sure the brown bag is not recycled. You want to make sure there are no chemicals.

per serving: Calories 271, Protein 3g, Fat 0g

I used cardamon-seed insides instead of ground cardamon, and more than recommended, and I think it overwhelmed the pineapple-flavor, but parents disagreed. Cardamon is very interesting and fragrant and delicious. I also added some pineapple chunks from the can the juice came out of, and I think that was a welcome addition. Anyway, good good and not difficult at all. Made it again at Mom’s request, Dad liked it quite a bit.

“Kissed by honey, blessed with flavor, and loaded with antioxidants- beta carotene and vitamin C- this dish fosters good health and good eating.”

The cooking times below are for 21/25 shrimp (that is, the size of the shrimp is such that there are 21 to 25 in 1 pound). If 21/25 shrimp are not available, adjust cooking times slightly. Either a nonstick or traditional skillet will work for this recipe, but a nonstick will simplify cleanup.