Recipe - Lemon Meatloaf And Zucchini Soup

2 teaspoon Olive oil
One fourth cup Chopped onion
2 cup Low sodium chicken broth
One half teaspoon Dried oregano
1 tablespoon Lemon
One fourth cup Instant rice
1 small Zucchini; thinly cut or sliced up
Pepper
1 sl Leftover meatloaf

Chop One fourth section of a medium, yellow, onion. Heat the oil and cook the
onion until soft and just beginning to brown, about 8 minutes, maximum. Add
2 to 2One half cups of canned chicken broth (reduced sodium and/or reduced
fat). Add the oregano, rubbing it between the palms as you add it. Remove
the rind from a lemon wedge (1/8th whole) and add that. Add the ('ready in
5minutes' kind of...) rice. Simmer about 5 minutes, stirring (rice will
be a little under done); taste and adjust lemon, oregano, pepper, if
needed. Add zucchini, separating slices as you add. Simmer about 2
minutes. Cut leftover meatloaf into bitesized pieces and add that. Warm
through. Serve with a multigrain oat bran bread.

5 My 96 Good with Gardner's Turkey Loaf (recipe in this book).

California Culinary Academy's soup doubled this recipe and made about 48
meatballs from 1lb lamb, breadcrumbs, salt, garlic, pepper, 1 egg.
Posted to MCRecipe Digest V1 #164

Date: Mon, 22 Jul 1996 11:39:42 0700 (PDT)

From: PatH phannema@wizard.ucr.edu