Crock Pot Broccoli and Cheese Soup

Ingredients:

1 tbsp butter, unsalted

1 onion, diced

2 (10 3/4 oz.) cans cheddar cheese soup

2 (12 oz.) cans fat-free evaporated milk

1/2 tsp garlic powder

1/2 tsp onion powder

1/8 tsp ground cayenne pepper

1 tsp black pepper

Salt, to taste

2 (12 oz.) bags frozen baby broccoli florets

8 oz. Velveeta cheese, cubed

1 cup fat-free shredded cheddar cheese

Directions:

In a medium skillet, melt butter over medium heat; add onions and cook until translucent, then remove from heat and set aside.  Meanwhile, mix together the next 7 ingredients in a crock pot; whisk until completely incorporated and smooth.  Stir in broccoli, cubed Velveeta, and cooked onions.  Cover and cook on low for 4 – 5 hours or until soup is hot and broccoli is cooked through.  Right before serving, stir in the shredded cheddar until melted.  Serves 8.

9 Weight Watchers points per serving!  (To cut points, use light margarine and reduced-fat Velveeta cheese)

Vegetarian Fajitas

Ingredients:

Cooking spray

1 onion, thinly sliced

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

1 cup mushrooms, sliced

1 zucchini, cut into half moons

1 yellow squash, cut into half moons

2 plum tomatoes, seeded, chopped

1 lime, for juice

Salt and pepper, to taste

8 fat-free flour tortillas, warmed

Garnishes:

4 tbsp salsa, divided (see my recipe)

4 tbsp fat-free sour cream, divided

4 tbsp guacamole, divided

4 tbsp shredded Mexican cheese blend, divided

For fajita seasoning:

1/2 tsp chili powder

1/8 tsp garlic powder

1/8 tsp onion powder

1/8 tsp crushed red pepper flakes, or to taste

1/8 tsp dried oregano

1/8 tsp paprika

1/4 tsp ground cumin

1/4 tsp salt

1/4 tsp black pepper

Directions:

To make seasoning blend, combine all spices until well mixed; set aside.  Meanwhile spray a large pan with cooking spray; add onions and bell peppers.  Cook over medium-high heat until vegetables are tender; add mushrooms.  Cook until mushrooms have shrunk and are tender; add zucchini and squash.  Continue cooking until squashes are tender crisp; add tomatoes, lime juice, and spice mix.  Stir until all vegetables are fully coated with spice mix and finish cooking vegetables until they are all tender.  Season with additional salt and pepper if desired.  Serve on top of warmed tortillas with 1 tbsp each garnish.  Serves 4.

6 Weight Watchers points per serving (2 filled tortillas with 1 tbsp all listed garnishes).

Cheese Stuffed Shells

Ingredients:

24 jumbo pasta shells, uncooked

1 (16 oz.) container part-skim ricotta cheese

1 1/2 cups mozzarella cheese, shredded

1/2 cup parmesan cheese, grated

1 egg, scrambled

3 cloves garlic, minced

1/2 tsp dried oregano

1/2 tsp dried basil

1/4 tsp onion powder

1/4 tsp dried parsley

Salt and pepper, to taste

1 (24 oz) jar spaghetti sauce (or see my recipe)

1 cup mozzarella cheese, shredded

1 tbsp parmesan cheese, grated

Directions:

Cook pasta according to package directions (par-cook as it will bake more in the oven); drain completely and allow to cool.  Meanwhile mix together the next 10 ingredients until well combined.  Place filled shells in a large baking dish; cover with spaghetti sauce and cheeses.  Bake covered in aluminum foil for 30 minutes or until cheese is melted and pasta is fully cooked.   Serves 8.

7 Weight Watchers Points per serving (3 shells).

Vegetable Fried Rice

Ingredients:

3 cups brown rice, cooked

2 tbsp light margarine

1 onion, diced

2 carrots, diced

1 head of broccoli, cut into florets

3 cloves of garlic, minced

1 zucchini, quartered, thinly sliced

1/4 cup frozen peas, thawed

1/4 cup frozen corn, thawed

2 eggs, scrambled

Salt and pepper, to taste

For sauce:

6 tbsp soy sauce

2 tbsp sesame oil

4 tbsp rice vinegar

Directions:

In a large, nonstick sauté pan, melt margarine; add onions and cook until soft and translucent.  Add carrots and cook until slightly tender; add broccoli and garlic.  Cook until broccoli is just softened; add zucchini, peas, and corn.  Move vegetable mixture to one side of the pan; add scrambled eggs to other side and cook until almost completely cooked through.  Stir eggs into vegetables and add rice; meanwhile mix together sauce ingredients and add to pan.  Stir rice and vegetables to completely coat with sauce.  Serve warm!  Serves 4 (as a meal) or 8 (as a side). 

10 Weight Watchers points per serving as a full meal!

Vegetarian Quesadillas

Ingredients:

4 medium whole wheat tortillas

1/2 yellow bell pepper, diced

1/4 red onion, diced

1/4 cup mushrooms, diced

1 cup black beans, canned, rinsed and drained

1/4 cup tomatoes, seeded, diced

1 green onion, sliced

1/4 cup cilantro, chopped

Salt and pepper, to taste

1 cup mozzarella cheese, shredded

Cooking spray

For garnish: Shredded lettuce, fresh salsa, guacamole, sour cream, and lime wedges

Directions:

Spray a large pan with cooking spray, add yellow pepper and red onion; cook until onion and pepper are tender; add mushrooms and cook through.  Remove mixture from heat and stir in black beans, tomato, green onion, and cilantro; season with salt and pepper to taste.  Spread a quarter of the black bean mixture onto half of each tortilla; top with 1/4 cup shredded mozzarella cheese.  Fold other half of tortilla over top of filled section; cook on grill or griddle pan until cheese is melted and each side is slightly brown and crisp.  Serve with desired garnishes. 

Black Eyed Pea Salad

Ingredients:

15 oz. black eyed peas

Chicken or vegetable stock

6 grape tomatoes, diced

1/2 red bell pepper, diced

1/2 green bell pepper, diced

1/4 red onion, diced

1 green onion, sliced

1 stalk of celery, diced

1 clove garlic, minced

1 tbsp parsley, chopped

3 tbsp balsamic vinegar

2 tbsp olive oil

1 tbsp Dijon mustard

Salt and pepper, to taste

Instructions:

Soak and rinse black eyed peas according to package instructions.  To cook, substitute chicken stock for water and cook according to package directions; drain.  In a bowl combine black eyed peas, tomatoes, red and green bell pepper, onions, celery, garlic, and parsley.  Separately, make dressing using vinegar, oil, and mustard; stir into black eyed pea mixture.  Season with salt and pepper; refrigerate until serving. 

Creamy Tomato Soup

Ingredients:

1 (14 oz.) can stewed tomatoes, Italian style

8 oz. cream cheese, softened

2 cloves of garlic, minced

3 (10 oz.) cans condensed tomato soup

4 (11.5 oz.) cans V8 juice

3 oz. tomato paste

1 cup heavy cream

1/2 tsp dried basil

Salt and pepper, to taste

Directions:

In a food processor, puree the stewed tomatoes, cream cheese, and garlic until smooth; set aside.  In a large pot (at least 6 quart size) combine the condensed tomato soup, V8 juice, and tomato paste; stir until well blended.  Slowly pour in cream cheese mixture, then add remaining ingredients.  Heat on medium-high heat (without bringing to a boil) until soup is heated through.  Serve warm and enjoy!  

Shown served with "grown-up" grilled cheese!  This sandwich was made with fresh onion and herb bread, dill Havarti, and muenster cheese... yummy!!!  It's a great new take on an old favorite and goes great dipped in this soup.