Wednesday, January 2, 2013

Roasted Pepper and Tomato Soup

9 Mini Bell Peppers (sweets) or 2 regular sweet bell peppers
1 tablespoon olive oil
1/4 sweet onion, diced
1 stalk celery, diced
1 tablespoon garlic, minced
1 tablespoon white wine vinegar
1/4 cup reduced sodium chicken broth
1 14.5 oz can diced fire roasted tomatoes (do not drain)
4 oz. evaporated skim milk
4 tablespoons feta cheese

                                                                   Freshly ground course black pepper

Wash and place peppers on baking rack in toaster over at 400 degrees for 15 minutes until skins begin charring.  Cut off tops and take out seeds, pulse in food processor with canned tomatoes.

While peppers are roasting, heat olive oil in pot and saute onion, celery and garlic.  When softened and beginning to brown deglaze with vinegar and add broth.

Once peppers have been processed with canned tomatoes, add evaporated skim milk and pulse processor to combine.  Pour into pot with the onions, celery and garlic. Pepper to taste.  Stir over medium heat, until hot through.  Garnish each bowl with a drizzle of olive oil, vinegar and feta cheese crumbles.

Makes 4 servings
Per Serving:134 calories17carbs 4 grams fat 9 grams protein

Tuesday, January 1, 2013

Pizza Stuffed Mushrooms

1 8oz. carton of cremini mushrooms (baby portobellas) approximately 12 mushrooms
1 and 1/2 links Italian Sausage (I use the Johnsonville chicken and pork mix)
2 tablespoons cream cheese (or 2 laughing cow wedges)
1/4 of a sweet bell pepper, finely chopped
1/4 of a sweet onion, finely chopped
1/2 cup mozzarella, shredded

Remove casings from sausage links and brown with onion and pepper.  Drain off any fat and let cool.  While cooling, preheat oven to 350 F, clean mushrooms and remove stems.  Using a mini scoop, like a tiny melon baller, remove more mushroom flesh from stem area allowing more stuffing space.  Place mushrooms on a baking sheet.  Add cream cheese to sausage mix and thoroughly combine and scoop into mushrooms. Top each mushroom with shredded mozzarella and bake for 25 minutes.