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In this video, Betty demonstrates how to make an Italian Sausage and Green Pepper Skillet–one of her husband’s favorite meals! Ingredients: 1 pound Italian sausage 1 medium onion, chopped 1 medium green bell pepper, chopped 4 medium cloves garlic, minced 14.5 oz. can of Italian-seasoned diced tomatoes 1 pound rigatoni pasta (You may use any type of pasta.) 1/2 tablespoon salt 1 tablespoon olive oil (Salt and olive oil are for cooking rigatoni.) 2 tablespoons fresh sweet basil, chopped (Use 2 teaspoons, if you are using dried sweet basil.) 1/4 cup fresh parsley, chopped (Use 2 teaspoons, if you are using dried.) 3/4 cup shredded Parmesan cheese (divided) 1/2 cup olive oil In a deep skillet, crumble 1 pound of Italian sausage, and cook over medium heat, stirring often, until sausage begins to brown. Add 1 medium chopped onion and 1 medium chopped green pepper. Cook until the onion is soft and clear. Spoon off any excess fat. Add 4 cloves of minced garlic, and cook for 1 minute. Now, add a14.5 oz can of Italian-seasoned diced tomatoes. Stir, until combined. Bring to a boil, reduce heat, and simmer for about 10 minutes. While your sausage mixture is simmering, cook 1 pound of rigatoni. (I place the rigatoni in boiling water, along with 1/2 tablespoon of salt and 1 tablespoon of olive oil, and cook it for about 10 minutes–until al dente.) Drain and set aside. In a large bowl, combine 1/4 cup chopped parsley, 2 tablespoons chopped sweet basil, 1/2 cup of shredded Parmesan …

In this video, Betty demonstrates how to make hearty and delicious Comforting Homemade Vegetable Beef Soup. It is slow cooked with steak cubes and tasty vegetables and spices. It is made in such a way as to make it the lowest fat version of soup that has meat in it. Ingredients: 2 pounds lean beef cubes, trimmed of fat (I used 1 pound of eye of round steak and 1 pound of top sirloin steak.) 1 to 2 tablespoons extra virgin olive oil 1 tablespoon salt 3 quarts (12 cups water) 3 cups tomato juice 2/3 of an 8-oz. can tomato sauce 3 bay leaves 1/2 teaspoon ground black pepper 1/2 tablespoon Worcestershire sauce 1 onion, chopped 3 cups mixed vegetables (I used a 16-oz. package of frozen vegetable soup starter. If you cannot find this, just use frozen mixed vegetables, or drained Veg-all, or freshly chopped vegetables of your choice.) 1 teaspoon chili powder 6 additional cups water saltine crackers, for serving (I used fat-free saltine crackers.) Chop 2 pounds of lean beef into cubes. (I prefer to use steak, because it is less fatty than stew meat.) Heat 1 to 2 tablespoons olive oil in a deep skillet. Brown the beef cubes in the oil, until there is no pink on the outside. Pour 3 quarts (12 cups) water into a large pot. Add 1 tablespoon of salt, and then add the browned beef cubes. Cook, uncovered, over low heat for about 3 hours. Most of the liquid will evaporate or be absorbed by the meat. (you might want to check the meat while it is cooking, to make sure it doesn’t boil dry …