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Italian Soup with Dumplings

Makes 6 servings.

  • 1/2 pound sweet Italian turkey sausage, casing removed
  • 1 medium onion, sliced
  • 2 cloves cloves garlic, minced, divided
  • 1 can 28 oz. whole peeled tomatoes, no-salt-added, undrained, coarsely chopped
  • 1 can 15 1/2 oz. kidney beans, undrained
  • 4 1/3 cups water, divided
  • 3 tsps. Italian seasoning, divided
  • 1/2 cup CREAM OF RICE Hot Cereal, uncooked
  • 1/2 cup egg substitute, cholesterol-free egg product
  • 1 package 10 oz. frozen cut green beans, thawed
  • 1 medium zucchini, thinly sliced
  • BROWN sausage in large heavy saucepan on medium heat, stirring to break up meat; drain. Add onion and 1/2 of the garlic; cook and stir until tender. Add tomatoes, kidney beans, 3 cups of the water and 2 tsp. of the Italian seasoning; cover. Cook on medium heat 20 minutes, stirring occasionally.
  • MEANWHILE, bring remaining 1-1/3 cups water to boil in medium saucepan. Gradually add cereal, stirring constantly. Cook on medium heat 1 minute, stirring constantly. Remove from heat; cover. Let stand 4 minutes. Add egg product, remaining garlic and remaining 1 tsp. Italian seasoning; stir until well blended.
  • ADD green beans and zucchini to hot soup; stir. Drop 12 rounded tablespoonfuls of cereal mixture into simmering soup; cover. Cook on medium heat 10 to 20 minutes or until dumplings are cooked through. Serve hot.
  • Jazz It Up: Serve sprinkled with grated parmesan cheese. Or, garnish with chopped fresh parsley.
  • Substitute: If you can't find a 28-oz. can of no-salt-added peeled tomatoes, use 2 (16-oz.) cans instead.
  • Nutrition Bonus: Enjoy the hearty flavor of this low calorie soup. Its low in fat, cholesterol and sodium!