HELPFUL HINTS

DEAR HELOISE: My family loves meatloaf, so I have found ways to make it more nutritious and delicious. Here is what I like to do:

■ I take vegetables such as carrots, zucchini, celery and onions, shred them and add them to the ground beef. For families with children who don’t like vegetables, this works well.

■ Sometimes I put half of the meat mixture in a loaf pan, then sprinkle a nice, thick layer of cheddar cheese over it and then put the rest of the meatloaf mixture over that. This is a big hit.

■ I’ve also been known to add finely chopped jalapenos peppers for a little added “zip.”

■ Leftover meatloaf also makes a terrific sandwich the next day.

— Sandra in Kansas

DEAR READERS: A dear friend of mine would make this recipe for our (college girlfriends) “Girls Health Weekend.” We’d request it every year. I hope you like it, too.

Girls Health Weekend Soup

¼ pound sliced bacon or pancetta (reserve the bacon drippings)

1 onion, diced

2 garlic cloves (minced)

4 cups of chicken broth

1 large can crushed tomatoes 2 cups beef broth

¼ teaspoon basil (dried,

crushed)

¼ teaspoon oregano (dried,

crushed)

¼ teaspoon black pepper 9 ounces cheese tortellini 2 cans of kidney beans

2 cups fresh spinach (chopped

fine)

¼ cup parmesan cheese (for garnish)

Fry the bacon and saute the onion and garlic in the bacon drippings until golden brown. Chop the bacon to add later. Next, add the chicken broth, tomatoes, beef broth, basil, oregano and black pepper and simmer. Add the tortellini, kidney beans and chopped bacon. Cook for 20 minutes. Add the spinach and cook for 10 minutes. Garnish with Parmesan cheese. To add flavor but not calories, puree celery and onions in a blender and add to most soups.

DEAR HELOISE: I like to make my favorite snack of yogurt a little healthier by adding fresh fruit or oatmeal for extra fiber. Sometimes I’ll flavor plain yogurt with granola or honey, and occasionally put almond pieces in my yogurt.

— Summer in California