GARDEN VEGETABLE SOUP RECIPE Hands-on time: 20 minutes Time to table: 1 1/4 hour Makes 9 cups
6 cups broth (today I used Light Vegetable Stock)
Cooking spray 2 carrots, peeled and diced 1 large onion, diced 4 teaspoons garlic (from a jar or substitute four cloves minced garlic) 1/2 cabbage, chopped (or use a bag of slaw, the biggest chunks you can find vs the fine, don't skip the cabbage for it somehow makes the soup) 1/2 pound frozen green beans 2 tablespoons tomato paste 1 teaspoon dried basil 1 teaspoon dried oregano 1 teaspoon kosher salt
1 large zucchini, diced
Bring the broth to a boil in the microwave. (This is a time-saving tip that can be skipped if there's no hurry.)
Spray a Dutch oven with cooking spray and heat on MEDIUM HIGH. Add the carrots, onion and garlic and cook for about 5 minutes. Add all the remaining ingredients EXCEPT the zucchini and bring to a boil. Cover, reduce the heat to MEDIUM and simmer for about 15 minutes or until the beans are tender. Add the zucchini and cook until the zucchini are tender. Serve and enjoy!
NOTE: Feel free to use blackberries or strawberries instead, if you prefer.
Directions: Preheat oven to 350 degrees. Using a 3-inch cookie cutter, cut 3 circles from each tortilla for a total of 12 circles. Place tortilla circles on an ungreased cookie sheet; coat lightly with butter-flavored cooking spray. In a small bowl, mix sugar, cinnamon and nutmeg; sprinkle over tortillas. Bake until crisp, about 10 to 12 minutes; remove from oven and let cool. Gently fold whipped topping and vanilla extract into raspberries and blueberries. Arrange 1 tortilla circle on each of 4 plates. Top each with 1/4 cup of berry mixture; top each with a second tortilla circle. Layer each with an additional 1/4 cup of berry mixture; top each with a remaining tortilla circle. Optional: Top with ½ tbsp of lite whipped topping, a berry or two and a sprig of mint.
Ratatouille Recipe Ingredients: - 1 medium eggplant, cut in 1” cubes - 1 medium onion, chopped - 1 large tomato, cut in 1/2-inch pieces (or 14 oz canned diced tomatoes) - 1 small zucchini, chopped in 1/2-inch pieces - 5 garlic cloves, sliced thinly - 1 tablespoon balsamic vinegar - Salt and pepper to taste - 1 tsp paprika - 1/2 cup black olives (Kalamata if available), pits removed and halved - 8 ounces fresh mushrooms, quartered - 1/2 red or green pepper, chopped - Parmesan cheese (fresh if available)
NOTE: For more flavor, roast the eggplant and red pepper before adding into the recipe.
Directions: Preheat oven to 400F. Place 1 tablespoon water in a large skillet and bring to boil over medium heat. Add the eggplant and onion and sauté, stirring occasionally, for 4 minutes or until beginning to soften. Meanwhile, clean and cut the remaining (including optional if using) vegetables. Add as ready, stirring occasionally. Simmer for 10 – 15 minutes, stirring occasionally. Remove from heat and season with paprika, and salt & pepper to taste. Add balsamic vinegar, stirring to distribute. Transfer to a baking dish lightly sprayed with cooking spray. Bake 25 minutes. If desired, after baking 20 minutes, remove dish from oven and top with Parmesan. Return to oven for final 5 minutes. Serve immediately.
Baked Sweet Potato Chips Recipe Ingredients: - 1 large sweet potatoes, peeled - Non-fat Olive Oil Cooking Spray - 1/8 tsp Kosher salt, or to taste
Directions: Preheat oven to 400ºF. Spray 2 baking sheets with cooking spray. Thinly slice potatoes in a food processor or by hand; they should be no more than 1/8-inch thick. Arrange slices on baking sheets so they don’t overlap. Spray with a bit more oil and sprinkle with salt. Bake chips until they begin to lightly brown, about 15 minutes. Cool on a rack and serve. Recipe makes 4 servings.
*TIP: If leftover chips become soggy, put them back in a hot oven for a few minutes to crisp them up.
Serving size is 1/4th of recipe Each serving = 1 Weight Watchers Point
GARDEN VEGETABLE SOUP RECIPE
ReplyDeleteHands-on time: 20 minutes
Time to table: 1 1/4 hour
Makes 9 cups
6 cups broth (today I used Light Vegetable Stock)
Cooking spray
2 carrots, peeled and diced
1 large onion, diced
4 teaspoons garlic (from a jar or substitute four cloves minced garlic)
1/2 cabbage, chopped (or use a bag of slaw, the biggest chunks you can find vs the fine, don't skip the cabbage for it somehow makes the soup)
1/2 pound frozen green beans
2 tablespoons tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon kosher salt
1 large zucchini, diced
Bring the broth to a boil in the microwave. (This is a time-saving tip that can be skipped if there's no hurry.)
Spray a Dutch oven with cooking spray and heat on MEDIUM HIGH. Add the carrots, onion and garlic and cook for about 5 minutes. Add all the remaining ingredients EXCEPT the zucchini and bring to a boil. Cover, reduce the heat to MEDIUM and simmer for about 15 minutes or until the beans are tender. Add the zucchini and cook until the zucchini are tender. Serve and enjoy!
Berry Cream Tostadas Recipe
ReplyDeleteIngredients:
- 4 low-fat burrito-size flour tortillas
- 1 tablespoon sugar
- 1/4 teaspoon ground cinnamon
- 1/4 tsp nutmeg
- 1 cup lite whipped topping, like Cool Whip
- 1/2 cup fresh raspberries
- 1/2 cup fresh blueberries
- 1/2 tsp vanilla extract
- Butter-flavored non-fat cooking spray
NOTE: Feel free to use blackberries or strawberries instead, if you prefer.
Directions:
Preheat oven to 350 degrees. Using a 3-inch cookie cutter, cut 3 circles from each tortilla
for a total of 12 circles. Place tortilla circles on an ungreased cookie sheet; coat lightly with butter-flavored cooking spray. In a small bowl, mix sugar, cinnamon and nutmeg; sprinkle over tortillas. Bake until crisp, about 10 to 12 minutes; remove from oven and let cool. Gently fold whipped topping and vanilla extract into raspberries and blueberries. Arrange 1 tortilla circle on each of 4 plates. Top each with 1/4 cup of berry mixture; top each with a second tortilla circle. Layer each with an additional 1/4 cup of berry mixture; top each with a remaining tortilla circle. Optional: Top with ½ tbsp of lite whipped topping, a berry or two and a sprig of mint.
Ratatouille Recipe
ReplyDeleteIngredients:
- 1 medium eggplant, cut in 1” cubes
- 1 medium onion, chopped
- 1 large tomato, cut in 1/2-inch pieces (or 14 oz canned diced tomatoes)
- 1 small zucchini, chopped in 1/2-inch pieces
- 5 garlic cloves, sliced thinly
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- 1 tsp paprika
- 1/2 cup black olives (Kalamata if available), pits removed and halved
- 8 ounces fresh mushrooms, quartered
- 1/2 red or green pepper, chopped
- Parmesan cheese (fresh if available)
NOTE: For more flavor, roast the eggplant and red pepper before adding into the recipe.
Directions:
Preheat oven to 400F. Place 1 tablespoon water in a large skillet and bring to boil over medium heat. Add the eggplant and onion and sauté, stirring occasionally, for 4 minutes or until beginning to soften. Meanwhile, clean and cut the remaining (including optional if using) vegetables. Add as ready, stirring occasionally. Simmer for 10 – 15 minutes, stirring occasionally. Remove from heat and season with paprika, and salt & pepper to taste. Add balsamic vinegar, stirring to distribute. Transfer to a baking dish lightly sprayed with cooking spray. Bake 25 minutes. If desired, after baking 20 minutes, remove dish from oven and top with Parmesan. Return to oven for final 5 minutes. Serve immediately.
Baked Sweet Potato Chips Recipe
ReplyDeleteIngredients:
- 1 large sweet potatoes, peeled
- Non-fat Olive Oil Cooking Spray
- 1/8 tsp Kosher salt, or to taste
Directions:
Preheat oven to 400ºF. Spray 2 baking sheets with cooking spray.
Thinly slice potatoes in a food processor or by hand; they should be no more than 1/8-inch thick. Arrange slices on baking sheets so they don’t overlap. Spray with a bit more oil and sprinkle with salt. Bake chips until they begin to lightly brown, about 15 minutes. Cool on a rack and serve. Recipe makes 4 servings.
*TIP: If leftover chips become soggy, put them back in a hot oven for a few minutes to crisp them up.
Serving size is 1/4th of recipe
Each serving = 1 Weight Watchers Point
Oh i'm definitely trying the ratatouille in the next couple of days
ReplyDelete