I found a recipe for Tomato-Basil soup today over at Skip to My Lou. I thought I would try it out since it was pretty quick and easy… not to mention I LOVE tomato soup. It’s isn’t very WW friendly but I will make it work and be sure to eat it with lots of veggies. I just made it and it is FABULOUS…I swear I could just sit with the whole pot in my lap and eat it up…yummy…this is a keeper.
The recipe is at the above mentioned website but I’ll post it here too…
La Madeleine Tomato-Basil Soup
Ingredients
4 cups tomatoes, peeled, cored and chopped, or 4 cups canned whole tomatoes, crushed
4 cups tomato juice
12 – 14 washed fresh basil leaves, plus additional for garnish, chopped
1 cup whipping cream
1/2 cup sweet, unsalted butter, softened
Salt to taste
1/4 teaspoon cracked black pepper
Crusty bread (optional)
Directions
Combine tomatoes and juice in saucepan. Simmer for 30 minutes over
medium-low heat. Cool slightly, then place in a blender or food
processor. Add basil and process to puree; this will have to be done in
batches.
Return mixture to saucepan. Add cream and butter. Stir over low heat
until butter and cream are incorporated. Stir in salt and pepper before
serving. Garnish with more fresh basil and serve with fresh, crusty
bread. Makes 8 servings.
Per serving: Cal 237 Fat 22g Fiber 1g Chol. 67 mg Sodium 165 mg Carbs 10g Calcium 45g
First off I must apologize because Lisa has asked me for this recipe and I keep forgetting to send it to her – so to you Lisa, I’m sorry – But it will have been worth the wait cause these pancakes are so yummy. I make pancakes pretty often for breakfast. The boys all love them. I used to use Bisquik, but one day felt bold and looked up a recipe. I found this great Good Old Fashioned Pancakes recipe at All Recipes.com It is such a great recipe. The pancakes come out so fluffy…yummy. I make them just like the recipe says. What I love about that website is that you can enter the number of servings you want to make and it will adjust the ingredients accordingly.
Last year we invited everyone over for Christmas morning breakfast and I made these yummy pancakes on my new griddle. I think we’re deciding to continue the tradition this year and invite everyone over for Christmas morning breakfast again. I’m excited to make these along with other breakfast foods. Hope you enjoy the recipe and let me know how they turn out.
This is a yummy cream of brocolli soup. I can’t remember where I found it but as soon as I figure it out, I will post it here. It is a WW friendly recipe. It was really good. Hubby ate it up.
- 1 can cream of celery soup 98% fat-free
- 1 can cream of mushroom soup 98% fat-free
- 1 box frozen broccoli chopped (I used Birds Eye)
- 1/4 cup low fat shredded cheese
- 2 cups skim milk
Cook broccoli as directed. Add soups, milk and cheese. Heat till hote and serve. The soup thickens as it serves. I pureed the soup afterwards for a cream of broccoli soup. It was super easy to make and delicious.
I’ve made this chili recipe quite a few times and believe me when I say that there won’t be much left if any. Everytime I’ve made it everyone wants the recipe and when they make it, it’s a hit as well. The Chili recipe is here. You won’t be disappointed. I made this for superbowl Sunday along with bbq’ing some hot dogs if anyone wanted chili dogs. I also had shredded cheese, sour cream, and fritos on the side as condiments. This is a meal in itself. The only thing I don’t use are the kidney beans because my family doesn’t like it. Instead I just double the pinto beans. Let me know what you think.
A friend of mine gave me this recipe. It is both kid friendly and adult friendly. Especially friendly to the adult that has to cook it becuase it is really simple and has few ingredients.
- 1lb. ground beef or ground turkey
- 1lb. pasta of your choice (I usually use corkscrew or bowtie)
- 1 can cream of chicken soup
- 1 can milk or heavy whipping cream, which ever you have on hand
- salt and pepper to taste
- Cook pasta according to package and drain.
- Brown the ground meat. Season with salt and pepper to taste.
- Add the can of cream of chicken soup and can of milk. It will look runny but that is ok.
- Combine the ground meat sauce with the pasta.
Super easy and very yummy!
- 4-5 chicken breasts cooked and shredded or rotisserie chicken shredded (depends on what kind of meat you like)
- 1 can cream of chicken
- 1/2 cup of sourcream
- 2 cups shredded cheese
- 1 can of enchilada sauce (red or green whichever you prefer)
- Tortillas – we use flour but corn would work well too.
- Combine shredded chicken, can of cream of chicken, sour cream and 1/2 cup of shredded cheese.
- Mix all together so that all the ingredients are equally distributed.
- Pour some of the enchilada sauce in the bottom of a 13 x 9 baking dish. Not too much, just enough to cover the bottom lightly.
- With a spoon, scoop chicken filling onto a tortilla and roll up. Lay in baking dish.
- Continue until you have no more filling. Hard to say how much this will yield. Depends on how much you fill up your tortillas.
- Once backing dish is full, take the rest of the enchilada sauce and pour it over the enchiladas evenly. You can use more if you like it soggier.
- Sprinkle shredded cheese over the top (as much as you’d like)
- Cover with foil and put in the oven at 350 degrees for 30 minutes*
- Let sit for about 15 minutes before eating.
It’s very yummy and tastes great leftover. If you want to make this freezable, omit the sourcream and don’t put the shredded cheese on top before freezing. Just add it before heating.
* to prevent the cheese from sticking to the foil, spray the foil lightly with cooking spray. Now the cheese won’t stick to it once it’s all melted.
Super Super Super easy
- 1lb. spagetti
- 1lb. ground turkey or ground beef)
- Prego Spagetti Sauce
- Salt to taste
- Pepper to taste
- Start boiling water in a pot. Add salt to taste
- In a separate pot brown the ground turkey/beef
- Add salt and pepper to taste
- Once meat has been browned all the way, add Prego spagetti sauce. My family doesn’t like their spagetti too saucy so I only use 3/4 of the jar.
- Mix well and heat through
- Drain cooked spagetti and rinse with cool water
- Put spagetti back in original pot and combine with meat sauce.
Ready to serve. This is usually enough for some leftovers. It’s oh so yummy and easy
