Easy Tomato Bisque

1 Tbsp Butter
1/2 Cup Yellow Onion, Chopped
1/2 Cup Carrot, Chopped
2 to 3 Cloves Garlic, Minced
1 28oz can Tomatoes, chopped and peeled
2 Cups Chicken or Vegetable Stock (can also use broth)
1 Cup Half & Half
2 Tbsp Flour
2 Tbsp Butter
2 tsp Salt
1 Tbsp Dried Italian Herb Mix (Basil, Oregano, Parsley, Rosemary, etc.)
Pepper to taste

In a large soup pot, saute Onion, Garlic and Carrots in butter over medium-high heat until they are soft but not browned (about 10 minutes).

Meanwhile, in a separate sauce pan, melt butter over medium heat then add flour and stir. Allow this to cook for 2 minutes then add the Half & Half, stirring to combine. Mixture should be firm or at least pull away from the sides of the pan when done. Remove from heat and set aside.

Add the entire can of tomatoes (including juice) and stock to the soup pot. Reduce to medium heat and allow to cook for about 5 minutes. Using a hand blender, carefully mix all the ingredients until they are smooth and well combined. Now add the roux (flour, butter and cream mixture) to the soup and stir to combine. If the roux does not dissolve into the soup evenly, use the hand blender.

Sprinkle with salt, pepper and herb mix and allow to cook for another 5 minutes.

Optional: top with croutons, parmesan cheese or asiago cheese.

Makes about 4 servings.

French Bread

1 3/8 C Warm Water
2 Tbsp Olive Oil
2 tsp Salt
4 C Bread Flour
1 Tbsp Sugar
2 tsp Active Dry Yeast
Cornmeal

Preheat oven to 375 degrees.

In a large bowl, add water, yeast and sugar and allow to soften (dissolves and starts to bubble, about 5 minutes). Then add Olive Oil, Salt and Flour. Mix until all ingredients are well combined and dough pulls away from sides of bowl. Dough should be smooth and elastic but not too sticky.

If using a KitchenAid mixer with a kneading hook, allow dough to knead for 5 minutes and then let dough rest for 10 minutes. Re-knead dough for another 5 minutes after it has rested.

Remove the dough from the bowl and shape it into a loaf by rolling the dough and pinching a seam underneath. Tuck the ends of the dough under and pinch to seal.

On a large cookie sheet, grease the pan with butter where the dough will sit and then dust with cornmeal (optional). Place shaped dough on the greased cookie sheet. Make 5 cuts in the top of the bread with a serrated knife (not too deep).  Cover and allow to rise for 1 hour. If the dough does not appear to rise, don't worry too much, it should rise when baked.

Bake for 30 minutes. Remove from oven and place loaf on a cooling rack for about an hour. Once loaf is completely cooled, it may be sliced or stored in an air-tight container.

Makes about 12 servings.

Mango Habanero Salsa

This salsa is very hot, but so delicious! It is great served over tilapia or with tacos or just about anything! I use two to four Habanero peppers without the seeds (depending on the size of the pepper), but you can just go with one if you prefer something less terrifying. The sweetness of the juice helps cool down the salsa a bit, but isn't necessary if you don't want a "wet" salsa.
In addition to using a food processor, I highly recommend wearing gloves when working with the peppers. The last thing you want is Habanero or Jalapeno juice searing an open cut on your hands or accidentally rubbing it in your eye!

1 small bag frozen Mangoes

1 Cup frozen peaches
1 or 2 fresh ripe Mangoes
1 bunch Cilantro
2 Jalapeno pepper
2 Fresno pepper (red)
2 small Habanero peppers
1 medium red or yellow onion (depending on your preference)
1 medium Lemon
1 tsp Salt (to taste)
1/4 Cup Orange Juice

Peel the outer skin of the mangos using a carrot/potato peeler (whatever that handy thingy is called). Slice the meat of the mango from the core and finely chop (this provides the texture in the salsa with half the work). Put in a medium mixing bowl. Place frozen mango chunks and peaches in the food processor with the orange juice and blend until finely pureed (you may need to add more juice).
Cut off ends of peppers and de-seed if desired (less heat). Roughly chop and process until finely chopped. Add mixture to bowl.
Rough chop the onion and cilantro leaves. Process each until finely chopped then add mixture to bowl.
Squeeze lemon juice over mixture. Add extra juice if desired and then salt to taste. Combine well, cover and refrigerate for about 2 hours. Enjoy!

Chinese Casserole

7 POINTS® per serving
Makes 4 servings

1 Pound Ground Beef, extra lean, cooked with onions
1 Cup finely chopped celery
1 can 98% Fat Free Cream of Mushroom soup
1 can 98% Fat Free Cream of Chicken soup
1 ½ cans of water
½ Cup uncooked rice
½ Cup Chopped green pepper, optional
Chinese egg noodles, optional -will affect points

Combine in a casserole dish and bake, covered for 30 minutes at 350 degrees.
Cook uncovered for an additional 30 minutes.
Serve over Chinese egg noodles, optional.

Tomato Salsa Recipe

I've had quite a few requests for my salsa recipe lately, I decided to post it here. I highly recommend using a food processor (like a cuisinart). It makes things so easy and you don't have to spend all day chopping everything perfectly.

20 Roma Tomatoes
2 Jalapeno peppers
1 Serano pepper
1 Anaheim pepper
1 bunch Cilantro
1 medium Lemon
1 medium Yellow Onion
1 Tbsp Salt (to taste)

Wash tomatoes, peppers and cilantro really well under warm water.
Cut ends off tomatoes and roughly chop into chunks. Process in blender until no longer chunky. Place tomatoes into medium sized bowl.
Cut ends off peppers and roughly chop into small chunks. Remove seeds from peppers to reduce heat if desired. Cut off leaves of cilantro and place with peppers into processor. Blend until very finely chopped. Place mixture into bowl with tomatoes.
Rough chop the onion and process. Add to mixture.
Squeeze lemon juice over mixture and add salt to taste.
Combine mixture well. Chill for about 2 hours to allow flavors to combine. Enjoy!

Beefy Macaroni Skillet (AKA chop suey)

7 POINTS® per serving
Makes 6 servings

1 Pound Ground Beef
1 Onion, diced
1 28 oz can of tomatoes
1 can of Tomato sauce
2 Cups water
2 Cups elbow macaroni, uncooked
½ Pound Cheese, shredded, optional. Recommend reduced fat cheese

In a skillet, cook ground beef and onions until browned. Stir in remaining ingredients and cover. Simmer for 30 minutes until macaroni is tender. Top with shredded cheese and serve.

Fried Rice

5 POINTS® per serving
Makes 4 servings

2 Tbsp vegetable oil
3 tsp garlic clove(s), minced
1/2 cup scallion(s), chopped
1/2 cup frozen green peas
1 egg, beaten
2 Tbsp soy sauce
1/2 cup cooked corn kernels
2 cup cooked white rice, cold

Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon of the oil, add the garlic and scallions, and stir-fry 10 seconds. Add the rice and the peas and stir-fry 2 to 3 minutes, breaking up the rice with a metal spatula.

Make a well in the rice, exposing the bottom of the wok. Add the remaining 1 tablespoon oil and the egg. Immediately stir-fry to incorporate the egg throughout the rice, 1 to 2 minutes or until the egg is almost cooked through. Add the ham, salt, and pepper and stir-fry 1 to 2 minutes until heated through.

Baked Potato Soup

5 POINTS® per serving
Makes 6 Servings
Preparation Time: 15 min
Cooking Time: 70 min
Level of Difficulty: Moderate

1 bulb garlic clove(s), large, 1/4-inch-slice cut off top
3 pound potato(es), rinsed, pierced with a fork (about 6 large)
6 slices uncooked turkey bacon
4 cup reduced-sodium chicken broth
1 1/2 Tbsp thyme, fresh, chopped
1/2 tsp table salt
1/4 tsp black pepper, freshly ground
6 Tbsp reduced-fat sour cream
6 Tbsp low-fat shredded cheddar cheese
6 Tbsp scallion(s), sliced

Preheat oven to 400ºF. Drizzle garlic with olive oil and wrap entire bulb tightly in foil; place garlic and potatoes in oven. Bake garlic until soft when squeezed, about 45 minutes; remove from oven and let cool. Continue baking potatoes until tender when pierced, about 15 minutes more; let potatoes stand until cool enough to handle.

Meanwhile, cook bacon in a large nonstick skillet over medium-high heat until browned, about 6 minutes. Place bacon on paper towels to drain off any fat; chop bacon.

Unwrap garlic and squeeze pulp from bulb into a large saucepan. Peel potatoes and add to saucepan; mash with a potato masher until smooth. Gradually stir in broth, thyme, salt and pepper until blended; place saucepan over medium heat and cook until hot, stirring occasionally, about 5 to 10 minutes.

Spoon about 1 1/3 cups of soup into each of 6 soup bowls. Top each with 1 Tbsp of sour cream, 1 Tbsp of cheese, 1 rounded Tbsp of bacon and 1 Tbsp of scallions. Grind fresh pepper over top if desired.

Maple Balsamic Glazed Pork Medallions

5 POINTS® per serving
Makes 4 servings

¼ Cup maple syrup
3 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1 (1-pound) pork tenderloin, trimmed
2 teaspoons olive oil
½ teaspoon salt
¼ teaspoon freshly ground black pepper

Combine syrup and vinegar in a small saucepan; bring to a boil. Cook until reduced to 1/3 cup (about 3 minutes), stirring occasionally. Remove from heat; stir in mustard.

Cut pork crosswise into 8 pieces. Place each pork piece between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle pork evenly with salt and pepper. Add pork to pan; cook 3 minutes on each side. Add vinegar mixture; cook 1 minute or until desired degree of doneness, turning pork to coat. Place 2 pork medallions on each of 4 plates; drizzle about 1 tablespoon syrup mixture over each serving.

Beef Stroganoff

9 POINTS® per serving
Makes 5 servings

8 oz no-yolk egg noodles
1 cup fat-free beef broth
1 Tbsp Worcestershire sauce
1 tsp balsamic vinegar
2 tsp canned tomato paste
1 pound Beef, strip sirloin, trimmed, raw
1 cup onion(s), chopped
8 oz mushroom(s)
3 Tbsp all-purpose flour
1/2 cup reduced-fat sour cream

Cook pasta according to package directions, omitting salt and fat.

While pasta cooks, combine broth, Worcestershire, vinegar, tomato paste, 1/2 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl, stirring with a whisk.

Heat a Dutch oven coated with cooking spray over medium-high heat. Sprinkle beef with 1/2 teaspoon salt and 1/8 teaspoon pepper. Add beef to pan; cook 3 1/2 minutes on each side or until desired degree of doneness. Remove beef from pan.

Add onion and mushrooms to pan; sauté 3 minutes or until mushrooms are tender. Stir in flour; cook 1 minute, stirring constantly. Stir in broth mixture; cook 1 minute or until slightly thick, stirring constantly.

Cut beef into thin strips; return to pan. Stir in pasta, sour cream, and parsley; cook 1 minute or until thoroughly heated.

Cranberry Pumpkin Bars

3 POINTS per serving
Makes 18 servings

1 cup(s) packed light brown sugar
4 tbsp reduced-calorie margarine, soft, at room teperature
1 cup(s) canned pumpkin, puree
1 large egg(s)
1 large egg white(s)
1/3 cup(s) buttermilk
1 1/4 cup(s) all-purpose flour
1 1/2 cup(s) uncooked old fashioned oats
1 tbsp pumpkin pie spice (cinnamon, ginger, clove and nutmeg)
1/2 tsp baking soda
1/2 tsp table salt
2/3 cup(s) dried cranberries

Heat oven to 350ºF (175ºC). Lightly coat a 9x13-inch (23x33 cm) baking pan with cooking spray, then dust lightly with flour.

In a large bowl, cream sugar and margarine with an electric mixer; beat in egg, egg white, pumpkin purée and buttermilk.

In medium bowl, combine flour, oats, pumpkin pie spice, baking soda and salt. Stir into pumpkin mixture just until moistened, then add cranberries and mix gently.

Spread batter in pan and bake 20 to 25 minutes or until center springs back when gently pressed. Cool and cut into 18 bars.

Fajita Pork and Pasta

8 POINTS per serving
Makes 4 servings

1/8 tsp table salt, or to taste (for cooking pasta)
6 oz uncooked whole-wheat penne pasta
2 Tbsp olive oil, divided
6 Tbsp fresh lime juice, divided
1 tsp ground cumin
1 tsp chili powder
1/2 tsp garlic powder
1 pound lean pork tenderloin, thinly sliced*
1 medium yellow pepper(s), sliced into thin strips
1 medium sweet red pepper(s), sliced into thin strips
1 medium green pepper(s), sliced into thin strips
1/3 cup carrot(s), thickly shredded
1 medium onion(s), cut into thin wedges
4 oz canned green chili peppers, mild, drained, chopped
1 medium zucchini, cut in half lengthwise and sliced

Cook pasta in salted water as directed on package; drain, set aside and cover to keep warm.

Meanwhile, in a medium bowl, combine 1 tablespoon of oil, 2 tablespoons of lime juice, cumin, chili powder and garlic powder; mix well. Add pork and toss to coat.

Heat remaining tablespoon of oil in a 12-inch (or larger) nonstick skillet over medium-high heat. Add pork mixture; cook, stirring, until lightly browned, about 2 to 3 minutes. Add sliced peppers, carrot, onion and chili peppers; cook, stirring, until vegetables are crisp-tender, about 2 to 3 minutes. Stir in zucchini and remaining 1/4 cup (4 tablespoons) of lime juice; cover and cook for 2 minutes.

Spoon pork and vegetable mixture into a large serving bowl. Add cooked pasta; stir gently to mix and coat. Yields about 2 1/2 cups per serving.

Texas Casserole

5 POINTS per serving
Makes 6 servings

1 spray(s) olive oil cooking spray
2 cup(s) frozen hash brown potatoes
1 cup(s) frozen corn kernels, thawed
1 cup(s) frozen pepper strips, thawed
8 oz Casual Gourmet Turkey Sausage - Mild Italian, or other brand, thinly sliced
1 cup(s) fat-free skim milk
2 large egg(s)
1/4 tsp table salt
1/4 tsp black pepper
3/4 cup(s) low-fat shredded cheddar cheese


Preheat oven to 350°F. Coat a 9-inch square glass baking dish with cooking spray.

Place potatoes and then vegetables in baking dish; top with sausage.

In a small bowl, beat together milk, eggs, salt and pepper; pour over sausage and then sprinkle with cheese.

Bake until casserole is hot and cheese is browned, about 45 minutes. Cut into 6 pieces and serve.

Lemon Raspberry Pound Cake

6 POINTS® per serving
Makes 10 servings
Preparation Time: 25 min
Cooking Time: 40 min

2 sprays cooking spray, or enough to coat pan
2 1/4 cup cake flour, sifted
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp table salt
5 Tbsp unsalted butter, softened
1 cup sugar
1 large egg(s)
2 large egg white(s)
1 tsp vanilla extract
1 tsp lemon zest, finely grated (zested)
1 cup fat-free vanilla yogurt
1 cups raspberries, frozen (keep frozen until ready to use)

Preheat oven to 350ºF. Coat a 6-cup tube pan or Bundt pan with cooking spray.

Sift together flour, baking powder, baking soda and salt; set aside.

In a large mixing bowl, beat butter until creamy; gradually beat in sugar, about 2 to 3 minutes, until mixture is light in color. Gradually beat in egg, egg whites, extract and lemon peel. Beat in flour mixture and yogurt, alternating each, beginning and ending with flour mixture; fold in raspberries.

Pour batter into prepared pan and bake until a wooden toothpick inserted near the center comes out clean, about 30 to 40 minutes. Cool in pan, on a rack, for 10 minutes. Slide a thin knife around the edges of cake to loosen, invert pan onto rack and cool completely; slice into 10 pieces and serve.

Pan Fried Tilapia with White Wine and Capers

4 POINTS® per serving
Makes 4 servings
Preparation Time: 8 min
Cooking Time: 8 min
Level of Difficulty: Easy

1/4 cup white wine
1/4 cup tomato(es)
2 Tbsp fresh lemon juice
2 Tbsp capers
1 medium garlic clove(s)
1/2 tsp dried basil
1/2 tsp table salt
1/4 tsp black pepper
1 sprays cooking spray
1 Tbsp olive oil
2 Tbsp light butter
2 Tbsp parsley
1 medium lemon(s)
1 pound raw tilapia
1/4 cup all-purpose flour

Combine first 6 ingredients, stirring well with a whisk; set aside.
Sprinkle fillets with salt and pepper. Dredge fillets lightly in flour, and coat both sides of fillets with cooking spray.
Heat oil in a large nonstick skillet over medium-high heat. Add fillets; cook 3 minutes. Reduce heat to medium; turn fillets, and cook 3 minutes or until fish flakes easily when tested with a fork. Remove from pan.
Add wine mixture to pan; cook 30 seconds, stirring constantly. Remove from heat; stir in butter until melted. Spoon wine mixture over fillets; sprinkle with parsley. Serve with lemon wedges, if desired. Yield: 4 servings (serving size: 1 fillet and 2 tablespoons sauce).

New England Clam Chowder

Makes 6 servings

2 strips uncooked bacon, cut into bite-size pieces (optional)
½ Cup onion, diced (red or yellow onion)
2 to 4 cloves garlic, fresh, minced

1/2 Cup carrots, finely chopped (optional)
1/2 Cup celery, diced
1-2 Cups potatoes, diced (about 1 large russet, can use red or gold/yukon potatoes too)
2 Cans minced clams
½ Cup butter (yes, real salted butter - not the fake stuff)
½ Cup flour
1 pint Half and Half (about 2 cups) - can use fat-free if you want
2 tsp salt

2 bay leaves (if you don't have them, OK, but trust me, you will want them)
2 Tbsp Red Wine vinegar
1 tsp Salt, or more to taste
Fresh ground pepper to taste
water or stock (Vegetable or Chicken)

In a large soup pot, cook the bacon until just browned. Then add bay leaf, salt, pepper, onion, garlic, potatoes, carrots and celery and fill pot with just enough water or stock to cover everything Allow to boil until veggies are barely tender (5 to 10 minutes approximately - you won't want to over cook them here unless you really like soggy mushy veggies in your soups).

While the veggies are boiling, it's time to make the Roux. In a medium sauce pan, melt butter over medium heat then add the flour. Stir to combine thoroughly and let cook for a minute once combined (this will cut out the "flour" taste in the roux). Now add the half&half and stir until completely dissolved and mixture has thickened enough to pull away from the sides of the sauce pan.

Add red wine vinegar, clams and clam juice to vegetables, let cook for a few minutes. Remove Bay Leaf and discard. Add the roux and stir so that it is completely dissolved into the water. Note: It will take longer to dissolve when using fat-free half and half. If the soup is too thick for your liking, you can always add more water or stock.

Allow to cook for a few minutes on low heat before serving.