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.

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.