This is actually a Weight Watchers recipe, but still very tasty. If you're counting points, it's 5 points per 1 1/4 cup serving. I served it with paninis. Enjoy!
1 Tbsp unsalted butter
1 cup(s) onion(s), chopped
2 tsp kosher salt, divided
2 large tomato(es), beefsteak, ripe, cored, coarsely chopped
3 cup(s) frozen corn kernels, or fresh corn kernels from 4 cobs
14 3/4 oz canned cream-style white corn
12 oz fat-free evaporated milk
3 cup(s) canned chicken broth
1/4 tsp black pepper
1/2 cup(s) basil, fresh, cut into ribbons
In a large saucepan over medium-low heat, melt butter. Add onions and 1 teaspoon salt; cook, stirring frequently, until onions are extremely soft, about 10 minutes.
Stir in tomatoes; cook for 5 minutes more.
Add both types of corn, milk, broth, remaining teaspoon salt and pepper; simmer for 15 minutes so flavors can combine. Top each serving with basil. Yields about 1 1/4 cups soup and 1 tablespoon basil per serving.
Monday, January 24, 2011
Wednesday, January 12, 2011
Fiesta Ravioli
My bff, Carin, gave me this recipe yesterday. Made it last night, and it was a huge hit! I made a few little tweaks of my own and it will definitely be a staple in our rotation. Hope you enjoy!
1 bag cheese ravioli
1 can enchilada sauce
1 cup salsa
2 chicken breasts, cooked and shredded
Shredded cheddar
Shredded lettuce
Sliced grape tomatoes
Boil your ravioli according to the bag directions. Drain, and put in a 9x13 pan. Heat the enchilada sauce, salsa and chicken together in a saucepan. Pour over the top of the ravioli. Sprinkle with cheese and bake at 350 until bubbly. Sprinkle lettuce and tomatoes on top after you take it out of the oven.
I served with black beans that I simmered with garlic powder, and then sprinkled with feta cheese. Yummo!
1 bag cheese ravioli
1 can enchilada sauce
1 cup salsa
2 chicken breasts, cooked and shredded
Shredded cheddar
Shredded lettuce
Sliced grape tomatoes
Boil your ravioli according to the bag directions. Drain, and put in a 9x13 pan. Heat the enchilada sauce, salsa and chicken together in a saucepan. Pour over the top of the ravioli. Sprinkle with cheese and bake at 350 until bubbly. Sprinkle lettuce and tomatoes on top after you take it out of the oven.
I served with black beans that I simmered with garlic powder, and then sprinkled with feta cheese. Yummo!
Saturday, January 1, 2011
Stuffed Mushrooms
I got this recipe from another food blog, Cheeky Kitchen. My 8 year old and I whipped them up for the New Year's party we went to. So tasty! Hope you enjoy:)
12-16 medium mushrooms
1/2 pound ground pork sausage (I used hot pork breakfast sausage)
1 garlic clove, crushed
4 ounces cream cheese
1/2 teaspoon fresh thyme or sage, chopped
2 tablespoons butter
1/4 cup panko breadcrumbs
1 tablespoons parmesan cheese
Pinch red pepper flakes
Salt & Fresh ground pepper
Thoroughly clean the mushrooms by running them under cold tap water. Pull the stems carefully out of the bottoms of each mushroom. Discard the stems and gently pat the mushrooms dry with a paper towel. Place the mushrooms in a baking dish that has been sprayed with a light coat of nonstick cooking spray.
In a medium saucepan, brown sausage, then drain well before returning to saucepan over medium heat. Add the crushed garlic, thyme or sage, and cream cheese to the mixture. Stir just until the cream cheese is soft & creamy and well mixed in with the sausage. Spoon teaspoon sized amounts of the sausage mixture into the center of each mushroom.
In a small bowl, melt butter. Stir in panko crumbs, parmesan, red pepper flakes, salt, and ground pepper. Spoon mixture atop the sausage mixture in each mushroom. Bake in an oven preheated to 400 degrees for 18-20 minutes, or until breadcrumbs are golden brown.
12-16 medium mushrooms
1/2 pound ground pork sausage (I used hot pork breakfast sausage)
1 garlic clove, crushed
4 ounces cream cheese
1/2 teaspoon fresh thyme or sage, chopped
2 tablespoons butter
1/4 cup panko breadcrumbs
1 tablespoons parmesan cheese
Pinch red pepper flakes
Salt & Fresh ground pepper
Thoroughly clean the mushrooms by running them under cold tap water. Pull the stems carefully out of the bottoms of each mushroom. Discard the stems and gently pat the mushrooms dry with a paper towel. Place the mushrooms in a baking dish that has been sprayed with a light coat of nonstick cooking spray.
In a medium saucepan, brown sausage, then drain well before returning to saucepan over medium heat. Add the crushed garlic, thyme or sage, and cream cheese to the mixture. Stir just until the cream cheese is soft & creamy and well mixed in with the sausage. Spoon teaspoon sized amounts of the sausage mixture into the center of each mushroom.
In a small bowl, melt butter. Stir in panko crumbs, parmesan, red pepper flakes, salt, and ground pepper. Spoon mixture atop the sausage mixture in each mushroom. Bake in an oven preheated to 400 degrees for 18-20 minutes, or until breadcrumbs are golden brown.
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