Turkey Albondigas Soup with Spinach and Hominy

Turkey Albondigas Soup with Spinach and Hominy

adapted from Bon Appetit October 1994

Turkey Albondigas Soup with spinach is a nutritious, modern twist on the classic Mexican comfort food traditionally made with beef. This vibrant soup features tender, lean ground turkey meatballs (albondigas) seasoned with cilantro to provide a bright, spring-like flavor profile. The addition of fresh spinach at the very end of cooking adds a delicate texture and a boost of thyroid-supportive nutrients and iron while keeping the soup light and healthy.

Hominy is a type of corn that has undergone a specialized process called nixtamalization. It is a staple ingredient in Mexican and Southern American cuisines, known for its distinctive puffy texture and earthy, nutty flavor.

Makes 2 servings

1/3 lb ground turkey
4 tsp. panko breadcrumbs
1/3 egg
1/2 tsp.dried oregano
1 Tbsp. olive oil
2 2/3 cups Homemade chicken stock or canned broth
1/2 15-ounce can hominy, rinsed and drained
1/3 8-ounce can tomato sauce
1 carrot, peeled, thinly sliced
1/3 onion, finely chopped
1/3 4-ounce can diced green chilies
2 1/2 ounces coarsely chopped fresh spinach leaves
2 Tbsp.fresh cilantro, chopped
Kosher salt and freshly ground pepper, to taste

1. Combine the turkey, panko, egg and oregano in a bowl.
2. Using a 1 Tbsp. scoop, shape turkey mixture into one-inch meatballs.
3. Heat the oil in a skillet; brown the meatballs
4. Bring broth to simmer in pot over high heat; Add meatballs and brown 2-3 minutes to set shape then remove to a plate.
5. Add the stock to the pot and bring to a boil, scraping up any browned bits sticking to the bottom.
6. Add hominy, tomato sauce, carrots, onion and chilies; Return to a simmer.
7. Add the meatballs and continue simmering until meatballs are cooked through and vegetables are tender, about 20 minutes.
8. Add spinach and cilantro to soup and simmer until wilted, about 2 minutes.
9. Season to taste with salt and pepper prior to serving.

Enjoy!

Bok Choy with Mushroom in Oyster Sauce

Bok Choy with Mushrooms in Oyster Sauce

adapted from Wegmans.com

This vibrant dish features tender-crisp bok choy and a savory medley of wild mushrooms all brought together by a rich, umami-packed oyster sauce. The stalks of the bok choy provide a refreshing crunch, while the leaves become delicate and silky after being lightly blanched.

Makes 2 servings

3 oz. bok choy, chopped or 1 baby bok choy sliced in half longitudinally
2 tsp.garlic flavored olive oil, divided 
1 oz sliced mixed wild mushrooms, washed

1 oz. water chestnuts, sliced

1/4 tsp toasted sesame oil,
21/2 tsp. Homemade chicken stock or canned broth

1 Tbsp. oyster sauce

1. Bring a pot of salted water to a boil
2. Add the bok choy and blanch for 2 minutes.
3. Transfer to an ice bath and set aside.
4. Heat skillet containing 1 tsp. oil until shimmering; Add mushrooms and cook, stirring occasionally, 3 min. 
5. Add the remaining olive oil and water chestnuts; Cook, stirring, about 15 sec. 
6. Add broth and oyster sauce; Stir to combine and cook 2 min. 
7. Add sesame oil and bok choy; Stir to combine and cook 1-2 minutes to heat through.
8. Top with the cashews and scallions prior to serving.

Enjoy!

Mushroom Broth

Mushroom Broth

adapted from Holy Cow Vegan

Any type of mushrooms work for this, including porcini mushrooms, oyster mushrooms or a mix. 

Makes 4 cups

1/2 cup dried shiitake mushrooms  
2 bay leaves
1 tsp. allspice berries
2 tsp. black peppercorns
2 tsp. dried rosemary 
2 tsp. dried sage 

1 tsp. dried thyme 
4 cups water
1/2 tsp. Kosher salt

1. Place all the ingredients in a saucepan.
2. Bring to a boil over medium heat. 
3. Cover the pan with a tight lid.
4. Reduce heat to a simmer, and let the stock simmer undisturbed for at least 30 minutes or up to 2 hours.
5. Turn off the heat, strain reserving the mushrooms for another use.
6. Use stock in your favorite recipes.

Enjoy!

Easy Creamed Spinach

Easy Creamed Spinach

adapted from Food & Wine

This sophisticated take on creamed spinach transforms a classic steakhouse side into a gourmet experience. Vibrant, blanched spinach leaves are folded into a velvety reduction of heavy cream, balanced by the savory warmth of minced garlic. The flavor profile is elevated by a the cognac which adds a deep, oaky richness and the anisette introduces a subtle, aromatic hint of licorice that cuts through the cream's density. The final dusting of freshly grated nutmeg provides an essential warm finish that rounds out the earthy greens.

Makes 2 servings

1/2 cup Homemade chicken stock or canned broth
3.4 of an 8-ounce bag baby spinach
1 Tbsp. butter
1/2 large shallot, minced
1 medium garlic clove, finely grated

1/3 tsp. dried thyme
1 1/2 tsp. cognac
3/4 tsp. annisette
1/4 cup heavy cream
pinch of freshly grated nutmeg
Kosher salt & white pepper

1. In a pot, bring the chicken stock to a boil; Add the spinach, cover and cook for 1 minute. 
2. Toss the spinach with tongs, cover and cook for 1 minute longer, until just wilted. 
3. Drain the spinach and let cool.
4. Place the spinach in a kitchen towel and squeeze out as much liquid as possible.
5. In a a high sided pan, cook the butter, shallots, garlic and time over medium heat, stirring occasionally, until soft and translucent but not browned, about 5 minutes. 
6. Remove the pot from the heat and add the cognac and annisette. 
7. Remove the pan from the heat and ignite the alcohol with a long match, then return to the heat. 
8. Stir in the drained spinach and cream. 
9. Bring to a boil and cook, stirring, until thickened, about 2 minutes. 
10. Season with a nutmeg, salt and white pepper.

Enjoy!

Valentine's Day Fondant Potatoes

Valentine's Day Fondant Potatoes

adapted from Crowded Kitchen

Fondant potatoes are a classic French dish featuring potatoes cut into rounds, seared until golden brown, and then slowly simmered in butter and stock until tender and "melting". This method creates a rich, flavorful side dish with a crispy exterior and a creamy, buttery interior, making them a popular choice for elegant meals.

Save the extra potato pieces from cutting out the hearts for hash or mashed potatoes.

Makes 2 servings

4-5 large Yukon gold or yellow potatoes, peeled and 3/4” rounds (make 8 rounds)
2 Tbsp. avocado oil (or another high heat oil)
Kosher salt and freshly ground black pepper to taste
5 Tbsp. butter 
8 cloves garlic, peeled
1/3 tsp. dried rosemary

1 tsp. dried thyme
1 cup Homemade vegetable stock or canned
Kosher salt and freshly ground black pepper to taste

1. Preheat oven to 425˚F.
2. Use a small heart cookie cutter to cut into the potato slices. 
3. Place the potatoes in a bowl of cold water and soak for 15 minutes, then pat completely dry.
4. Heat the avocado oil in a fry pan over medium-high heat. 
5. Reduce heat to medium just before adding in the potatoes.; Add in the potatoes and sear for about 5 minutes on one side, until golden brown and crispy. 
6. Flip the potatoes over and sear for another about another 5 minutes, until golden brown and crispy. Using tongs transfer to a wire rack positioned over paper towels to drain; If needed pat the potatoes dry with additional paper towel.
7. Remove any remaining oil from the pan and wipe out the pan with paper towels.
8. Return to medium heat and add in butter, garlic, rosemary, thyme, salt and pepper to taste. 
9. Heat the butter until foamy and hot, but do not brown it. 
10. Return the potatoes to the pan and baste the potatoes with butter. 
11. Pour in vegetable stock, remove from stovetop and place in preheated oven for 15-20 minutes, until completely tender on the interior. 
12. Adjust seasoning with salt and pepper as needed before serving.

Enjoy!

Potato Fennel Soup

Potato Fennel Soup

adapted from Cooking Light Annual Recipes 2000™

This Potato Fennel Soup is a sophisticated take on a classic comfort dish, offering a velvety texture and a complex, herbal flavor profile.

Makes 2 servings

1/4 lb. fennel bulb, chopped, reserve 1 Tbsp. fennel fronds
1/2 lb. russet potatoes, chopped
1 tsp. butter
cooking spray
1/2 cup chopped leeks
1/4 tsp. Kosher salt
1 1/4 Homemade chicken stock or canned broth
1 Tbsp. parsley, chopped
pinch white pepper 

1. Melt the butter in a pot coated in cooking spray.
2. Add the fennel, leek and potato to the pot; Cook 3 minutes, stirring frequently.
3. Add the chicken stock and water; Bring to a boil, reduce heat to low and simmer covered 25 minutes or until the potatoes ae tender.
4. Transfer 1 cup of the soup to a mini food processor; Process until smooth then return to the soup pot.
5. Stir in parsley and fennel fronts.
6. Adjust seasoning with additional Kosher salt and white pepper to taste.

Enjoy!

Loaded Spicy Sausage Soup

Loaded Spicy Sausage Soup

adapted from Taste of Home December 2011 / January 2012

This hearty, rustic soup offers a robust "rainbow" of flavors and textures, blending heat with fresh garden staples.

This recipes works just as well with sweet Italian sausage or raw turkey or chicken sausage.

Makes 2 meal servings or 4 side servings

1/2 lb. hot Italian sausage links, casings removed
1 cup sliced fresh mushrooms

1 small onion, chopped  
1 medium summer squash or zucchini, sliced, large rounds cut in quarters, small rounds cut in half
1 can (14-1/2 ounces) diced tomatoes
2 cups Homemade chicken broth or canned broth

1 teaspoon dried basil

1/4 teaspoon pepper
Grated Parmesan cheese for serving, optional.

1. In a large saucepan, cook the sausage, mushrooms and onion about 3 minutes and the yellow squash and continue cooking until the beat until meat is no longer pink, about 3-4 minutes more.
2. Add the tomatoes, broth, dried basil and pepper; Bring to a boil.
3. Reduce heat; simmer, uncovered, for 15 minutes. 
4. Serve passing Parmesan cheese at the table.

Enjoy!

Sesame Soy Chicken & Vegetable Stir-Fry

Sesame Soy Chicken & Vegetable Stir-Fry

adapted from How to Cook without a Book©

The best part about stir fries is that you can mix and match what ever protein and vegetables you have on hand.

I like to blanch most of my vegetables before adding them to the stir fry to have a better control on the cook. 

Grating the ginger and garlic let them melt into the sauce.

Makes 2 servings                                                                   1 WW pt. / serving

Cooking spray

1/2 lb. boneless, skinless chicken breasts, cut into  bite size pieces

3 Tbsp. soy sauce, divided

1 Tbsp. dry sherry
1 lb. vegetables, chopped or sliced (I used broccoli florets, thin carrot slices, chopped onions, bell pepper slices and snap peas)

1 1/2 tsp. grated ginger

1 1/2 tsp. grated ginger

2 Tbsp. Homemade chicken stock or canned broth 

1 tsp. rice wine vinegar

1 tsp sesame oil

1/4 tsp. red pepper flakes

1/2 tsp. sugar substitute

1 tsp. cornstarch mixed with 1 Tbsp. Homemade chicken stock or canned broth 

1 scallion, green part only, sliced

1. Combine the chicken with the sherry and 1 Tbsp. soy sauce, set aside
2. Bring a small pot of water to a boil and prepare an ice bath.
3. When the water is boiling add the broccoli and carrots, set a time for 2 minutes.
4. After 30 seconds add the snap peas, cook until all vegetables are tender crips.
5. Transfer vegetables to an ice bath.
6. Meanwhile make the flavoring sauce by whisking together the chicken stock, 2 Tbsp. soy sauce, vinegar, sesame oil, red pepper flakes and sugar substitute; Set aside.
7. In a skillet coated with cooking spray, cook the chicken about 3 minutes and transfer to a bowl, set aside.
8. Recoat the pan with cooking spray and cook the onions and peppers until tender crisp, about 1-2 minutes.
9. Add the garlic and ginger and cook until aromatic, about 45 seconds.
10. Return the chicken and to the pan along with the blanched vegetables and the flavoring sauce; Stir to combine.
11. Add the cornstarch slurry and cook for a few minutes to slightly thicken.
12. Garnish with scallion greens prior to serving.

Enjoy!

Blackened Chicken with Tomato Parmesan Cream Sauce

Blackened Chicken with Tomato Parmesan Cream Sauce

adapted from Bonappeteach

This quick recipe is a one pan plan.The blackened seasoning is bold, smoky blackened spice blend. If you have a favorite store bought blackening seasoning go ahead and use that. The chicken can be eaten as the main course or put into sandwiches, on top of nachos / salads or in quesadillas.

Makes 2 servings

2 Chicken breasts, boneless, skin-on
1 tbsp Olive Oil

Blackening Seasoning

1 Tbsp paprika
1 1/2 tsp. garlic powder
1 1/2 tsp. onion powder
1 1/2 tsp. dried thyme
1 1/2 tsp. dried oregano
1 tsp freshly ground black pepper
1/2 tsp Kosher salt
1/2 tsp cayenne pepper

Tomato Parmesan Cream Sauce
2 Tbsp. sun-dried tomatoes removed from the oil and chopped
2 cloves garlic, minced
1/4 tsp. red pepper flakes 
1/4 tsp. Italian seasoning
1/2 cup Homemade chicken stock or canned broth
1/2 cup heavy cream
1/4 cup Parmesan cheese, shredded
Kosher salt & Freshly ground pepper
Fresh basil garnish (optional)

1. Preheat the oven to 375 F.
2. In a small bowl, mix together the paprika, garlic powder, onion powder, thyme, oregano salt, black pepper and cayenne to create the blackened seasoning.
3. Pat the chicken dry with a paper towel then and set it aside.
4. In a preheated skillet, add oil and let it preheat in the pan (do not let it get too hot so that it starts smoking). 
5. Place each chicken into the skillet skin side down and let it cook for 3 minutes or until it easily lifts from the pan and can be flipped.
6. Once you flip each chicken breast, turn off the stove and carefully transfer the pan into the oven to finish cooking for about 15 minutes or it reaches an internal temperature of 165 F.
7. Remove from the oven and remove the transfer the chicken to a plate.
8. Cover loosely with aluminum foil and let it rest for 5 minutes before slicing. 
9. Place the skillet back onto the heat and leave any drippings and seasoning in the pan.
10. Over medium-low heat, add in the chopped sun-dried tomatoes, garlic, red pepper flakes, and Italian seasoning; Sauté a few minutes to develop the aromatic flavors in the spices.
11. Add the chicken stock and cream; Continue to whisk over the heat for a few minutes to bring it up to temperature. Do not boil !
12. Reduce the heat to low; Slowly add in the parmesan cheese and whisk well before adding more. 
13. Let the cheese melt and thicken the sauce.
14. Serve over the top of the sliced chicken. 
15. Garnish with basil if desired.

Enjoy!

The Barefoot Contessa's Beef Bourguignon

The Barefoot Contessa's Beef Bourguignon

adapted from The Barefoot Contessa Cookbook© by Ina Garten

Beef bourguignon is the fancy name of a French version of beef stew. When we were in France many years ago, our son ate his way through Paris sampling all the beef bourguignon he could get.

The traditional version is usually made with pearl onions and tougher cuts of meat such as chuck, brisket or shin and usually has to cook for hours. By using the filet, the cook time is significantly reduced because you want the filet to remain tender.

Makes 2 servings                                                                9 WW pts. / serving

1 (1-pound) filet of beef, trimmed

Kosher salt and freshly ground black pepper, for seasoning

1 1/2 Tbsp. olive oil
1 slice center cut bacon, diced
1 garlic clove, grated
3/4 cup dry red wine
1 1/3 cups beef stock
1 1/2 tsp. tomato paste
1 small sprig fresh thyme

1/3 tsp. Kosher salt

1/6 tsp. freshly ground black pepper

2 2/3 oz. onion, chopped
3 carrots, peeled and cut diagonally into 1-inch-thick slices
1 Tbsp. butter at room temperature, divided
2 tsp. Wondra flour™ or all-purpose flour

2 2/3 oz. mushrooms, sliced 1/4-inch thick 

1. Cut the filet crosswise into 1-inch-thick slices ; Season the filets on both sides with salt and pepper. 
2. In a small Dutch oven oven, sauté the slices of beef in batches in 1 tablespoons oil until browned on the outside and very rare inside, about 2 to 3 minutes on each side; Remove the fillets from the pan and set aside on a platter.
3. In the same pan, sauté the bacon on for 5 minutes, until browned and crisp; With a slotted spoon, transfer the bacon to a paper towel to drain and set it aside. 
4. Drain all the fat, except 2 tsp. from the pan; Add the garlic and cook for 30 seconds.
5. Deglaze the pan with the red wine and cook on high heat for 1 minute, scraping the bottom of the pan.
6. Add the beef stock, tomato paste, thyme, 1/3 tsp. salt, and 1/6 tsp. pepper. 
7. Bring to a boil and cook uncovered on medium heat for 10 minutes. 
8. Strain the sauce and return it to the pan. 
9. Add the onions and carrots and simmer uncovered for 20 to 30 minutes, until the sauce is reduced and the vegetables are cooked.
10. While the vegetables are cooking, sauté the mushrooms separately in 1 tsp. butter and 1 tsp. oil for about 10 minutes, until browned and tender.
11. With a fork mash 2 tsp. butter into the flour making a paste and whisk it into the sauce. 
12. Simmer for 2 minutes to thicken.
13. Cut the filets into bite size pieces and them along with the mushrooms and bacon Dutch oven. Cover and reheat gently for 5 to 10 minutes. Do not overcook. 
14. Season, to taste with salt and pepper, and serve immediately.

Enjoy!

The Barefoot Contessa's French Onion Soup with Parmesan Croutons

The Barefoot Contessa's French Onion Soup with Parmesan Croutons

adapted from The Barefoot Contessa Cookbook© by Ina Garten

I have never had French onion soup without the gooey cheese on top but if Ina Garten tells me to try it then I try it. I was thinking it might be lower in calories but once you put the brandy, sherry and wine it, its still a lot. I still prefer the gooey cheese pull but this was nice as well.

Makes 3 servings

1 1/4 lb. yellow onions, halved, and sliced 1/4-inch thick (about 4 cups)
4 Tbsp. butter
1 small bay leaf
1/4 cup medium-dry sherry
1/4 cup brandy
3/4 cup good dry white wine
2 cups Homemade beef stock or canned broth
2 cups Homemade chicken stock or canned broth
1/4 teaspoon freshly ground white pepper
Kosher salt

Freshly grated Parmesan cheese
Parmesan croutons

1. Melt the butter in a pot over a medium-high heat,; Sauté the onions butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color. 
2. To prevent a fare up, remove the pan from the heat and add the sherry and brandy.
3. Return the pan to the heat and simmer uncovered for 5 minutes; Add the white wine and simmer uncovered for 15 more minutes.
4. Add the beef and veal stocks along with the pepper. 
5. Bring to a boil, then simmer uncovered for 20 minutes.
6. Remove the bay leaf and taste for salt and pepper.
7. Ladle into bowls, sprinkle with grated Parmesan cheese and serve Parmesan Croutons on the side.

Enjoy!

Balsamic-Rosemary Beets

Balsamic-Rosemary Beets

adapted from EatingWell.com

Roasting brings out their earthy depth of the beets, while a mixture of broth, balsamic vinegar, Dijon mustard and honey adds brightness.

Makes 2 servings                                                                  4 WW pts / serving

2 medium beets, trimmed, peeled and sliced 1-inch thick
1 Tbsp. olive oil
2 Large pinches Kosher salt, divided
1 /8 tsp. freshly ground pepper
1/4 cup Homemade chicken stock or canned broth
1 Tbsp. balsamic vinegar
2/3 tsp. honey
1/2 tsp. chopped fresh rosemary
1/3 tsp. Dijon mustard
1 tsp. cold butter, cut into 4 pieces

1. Preheat oven to 450°F. 
2. Toss sliced beets with the oil, a pinch of salt and pepper in a small baking pan; Arrange in a single layer. 
3. Cover the pan with foil; Roast until tender and easily pierced with a paring knife, about 50 minutes. Carefully remove the foil.
4. Stir together the broth, vinegar, honey, rosemary and mustard in a liquid measuring cup.
5. Carefully pour into the pan; Continue roasting, uncovered, until the beets are very tender and most of the liquid has been absorbed, about 20 minutes. 
6. Remove the beats from the oven; Immediately add butter pieces, gently shaking the pan back and forth until the butter is fully melted and emulsified. 

Enjoy!

Bistro Chicken

Bistro Chicken

adapted from Cooking Light Annual Recipes 2000

This chicken is served with a slightly mustardy, tangy sauce.

Makes 2 serving                                                                2 WW pts / serving

2 (6 ounce) boneless , skinless chicken breast halves 

2 Tbsp. stone-ground mustard

1 1/2 tsp. minced, fresh thyme

1/2 tsp. dried marjoram

1 tsp. olive oil

1/3 cup chopped onion

1/3 cup dry white wine

2 garlic cloves, minced

1 cup Homemade chicken stock or canned broth 

3/4 tsp. cornstarch

1 1/2 tsp. water

1. Spread the mustard on the chicken and sprinkle with the thyme and marjoram.; Marinade in the refrigerator for at least 2 hours.
2. Sauté the onion with the oil in a deep skillet until softened, about 5 minutes. 
3. Add wine, and bring to a boil; Stir in garlic. 
4. Place chicken, breast sides up, on top of onion. Add broth, and bring to a boil. 
5. Cover, reduce heat to medium, and cook 15 minutes or until chicken is done. 
6. Remove chicken from pan with a slotted spoon; keep warm. 
7. Bring the broth mixture to a boil, and cook until reduced to 1 cups (about 10 minutes). 
8. Combine cornstarch and water; add to pan, and bring to a boil. 
9. Cook 1 minute, stirring constantly, until slightly thickened.
10. Pour sauce over the chicken, prior to serving.

Enjoy!

Asian Wedding Soup

Asian Wedding Soup

adapted from Food Network

One of my favorite soups is Italian Wedding Soup. This recipe puts an Asian twist on it with the flavors of dumpling filling and ramen noodles.

If you are not going to be eating the soup shortly after it is cooked, cook the ramen separately and store in a separate container. This prevents the noodles from over absorbing the broth and becoming soggy.

Reminder: If a recipe calls for chopped fresh herbs, measure the herbs AFTER you chop them' if herbs, chopped measure before chopping.

Makes 2 servings                                                                  8 WW pts / serving

1/2 lb. ground lean turkey

1 1/2 tsp. chopped fresh cilantro

1 1/2 tsp. soy sauce

1/2 large beaten egg

1/4 cup panko breadcrumbs

1/2 tsp. sugar substitute
1/8 tsp. Kosher salt
1 clove garlic, grated
1 scallion, thinly sliced
Cooking spray

Cooking spray
3 scallions, thinly sliced, white and green parts separated
Pinch of Kosher salt
1 1/2 tsp. minced ginger
1 clove garlic, minced
5 cups Homemade chicken stock or canned chicken broth

1 3 oz. package dried ramen noodles. broken up

1 cup sliced spinach

Sambal oelek or your preferred Asian chili sauce, for serving

1. In a bowl, mix the turkey, cilantro, soy sauce, egg, panko, sugar substitute, salt, garlic and scallions together. 
2. Scoop the meatball mixture into 12 small balls and roll. 
3. In a pan coated with cooking spray or in a slow cooker with a searing function (coat the bottom of the insert with cooking spray), cook the meatballs until cooked through , about 4-6 minutes, tuning to brown on all sides. 
4. Remove the meatballs to a plate and store in the refrigerator until the soup base is made.
5. Recoat the pan or slow cooker insert with cooking spray; Sauté the scallion whites with  a pinch of salt and cook for a couple of minutes until softened.
6. Add the ginger and garlic and cook until fragrant, about another minute. 
7. Add the stock, cover and and cook on high for, 2 hours. If using a traditional slow cooker combine the sautéed scallion mixture and the both to the slow cooker and cook on high for 2 hours.
8. Open the slow cooker and set to sauté; Once it is boiling, add the ramen, spinach and meatballs and cook cook for another 3 minutes until the noodles and spinach are soft and the meatballs are heated through.  If using traditional slow cooker, transfer the both to a pot, bring to a boil; Add ramen, spinach and meatballs and cook for about 3 minutes.
9. Adjust seasoning as needed. 
10. Add the scallion greens and serve with sambal oelek.

Enjoy!

Tomato Parsnip Soup

Tomato Parsnip Soup

adapted from New England Soup Factory Cookbook^©

The New England Soup Factory™ is a restaurant in Newton, MA that makes great soups, sandwiches and salads. The parsnips in this soup mellow the acidity of the tomatoes. 

Make this vegetarian by replacing the chicken stock with vegetable broth.

Makes 4 servings                                                            3 WW pts / serving

Cooking spray

1 1/3 garlic cloves

1/3 large onion

2/3 celery stalk

4 medium parsnips, peeled and chopped

2 cups whole peeled tomatoes, canned or fresh

2/3 cups tomato juice

1 1/3 cups Homemade Chicken Stock or canned broth

2/3 cup half & half

1 Tbsp. chopped fresh dill

Kosher salt and freshly ground black pepper

1. Saute the garlic, onion, celery and parsnips in a pot coated with cooking spray, 10 minutes.
2. Add the tomatoes, tomato juice and stock.
3. Bring to a boil; Reduce the heat to a simmer and cook until parsnips are soft, about 40 minutes.
4. Transfer the soup to a blender or food processor; Process until smooth and return it to the pot.
5. Add the cream and dill.
6. Season to take with salt and pepper prior to serving.

Enjoy!

Garlic Miso Pork Noodle Bowl

Garlic Miso Pork Noodle Bowl

adapted from Cooking Light Annual Recipes 2019

Miso is a traditional Japanese paste made from fermented soybeans and is a rich source of probiotics.

Probiotics improve gut health, boosts immune function, reduces inflammation and supports heart health.

Makes 2 servings                                                            7 WW pts / serving

4 oz. rice noodles, cooked according to package directions

Cooking spray
4 oz. of lean ground pork
1 1/2 Tbsp. grated yellow onion
4 ounces of sliced fresh mushrooms
1 Tbsp. white miso
1/2 tsp. chili garlic sauce
1 cup of beef stock
1/2 cup matchstick carrots
1 1/2 tsp. soy sauce
1/4 cup sliced scallions

1. In a skillet coated with cooking spray, cook the pork, onion and mushrooms, until the pork is cooked entirely and the mushrooms are tender, about 10 minutes. 
2. Stir in the miso paste, garlic sauce, beef broth, and carrots; Bring to a boil and cook until the carrots are crisp-tender, about 3 minutes.
3. Add the cooked noodles and soy sauce; Toss to combine.
4. Top with the scallions prior to serving.

Enjoy!

Chicken & Mozzarella Panini with Artichoke Aioli

Chicken & Mozzarella Panini with Artichoke Aioli

adapted from Blunch

I saw this sandwich prepared on Diners Drive In & Dives and I was intrigued with the oven-baked poaching method but was questioning the artichoke aioli. I was pleasantly surprised with the results.

After cooking the chicken, strain the broth through some cheesecloth and save for another purpose.

Refrigerating the chicken overnight allows for easier cutting.

Makes 2 servings                                                                15 WW pts / serving

1 boneless skinless chicken breast

1/4 tsp. dried basil

1/4 tsp. granulated garlic

1/4 tsp dried onion flakes

1/4 tsp. Italian seasoning

Pinch of Kosher salt

Few grinds of black pepper

2+ cup Homemade chicken stock or canned broth

2 sub / grinder rolls

2 Tbsp. Artichoke aioli

2 Tbsp. reduced fat mayonnaise

2 slices of mozzarella cheese

1 Tbsp. garlic flavored olive oil

1/4 cup shredded lettuce

1. Preheat the oven to 375F.
2. Place the chicken in a the smallest baking pan that will hold it.
3. Season the chicken with the basil, garlic, onion flakes, Italian seasoning, salt and pepper.
4. Add enough chicken stock to the pan to cover the breast; Cover with foil.
5. Bake in the preheated oven until cooked through, about 45 minutes.
6. Refrigerate the chicken overnight.
7. Thinly slice the chicken with a deli slicer or knife.
8. Spread half of the artichoke aioli on the top of each roll and half of the mayo on the bottom of the roll.
9. Divide the chicken and the mozzarella between the rolls.
10. Heat a grill pan over medium-high heat.
11. Brush both sides of the rolls with the oil.
12. Add the sandwiches to the pan and weigh down with a panini press or smaller heavy pan; cook for 3-5 minutes until the roll is toasted.
13. Flip the sandwiches and cook another 3-5 minutes or until the bread is toasted, the chicken is warm and the cheese is melted.
14. Top the sandwich with the shredded lettuce, before serving.

Enjoy!

Artichoke Aioli

adapted from Allrecipes

This is a tangy aioli with a little bit of heat which is great on a chicken sandwich.

Makes about 1/2 cup                                                               1 WW pt. / Tbsp.

3.25 oz. marinated artichoke hearts

1 Tbsp. reduced fat mayonnaise

1 Tbsp. grated Parmesan cheese

1 1/2 Tbsp. lemon juice

1/2 tsp. lemon zest

1/8 tsp. red pepper flakes

Kosher salt and Freshly ground pepper

1. Place the artichokes hearts, mayonnaise, Parmesan, lemon juice, lemon zest and red pepper flakes in the bowl of a mini food processor.
2. Puree until smooth, scraping down the sides of the bowl as needed.
3. Season to taste with salt and pepper before serving.

Fiesta Lime Chicken with Spanish Rice

Fiesta Lime Chicken with Spanish Rice

adapted from CopyMeThat

This is a riff on the Fiesta Lime Chicken served at Applebee's™. i chose not to serve the chicken on a bed of tortilla chips since I was serving the Spanish rice.

The sauce is a bit spicy. If people like different levels of heat, microwave the sauce until it is warm and serve on the side as opposed to under the cheese.

Makes 2 servings of chicken and 3 servings of rice

7 WW pts. / chicken*, 6 WW pts / 1/3 of the rice & 1 WW pts. / 1 Tbsp. of sauce

2 cups homemade or store bought mojo criollo marinade
2 boneless, skinless chicken breasts 
1/4 cup reduced fat mayonnaise
1/4 cup reduced fat sour cream
2 Tbsp your favorite salsa
3 Tbsp. fresh lime juice
10 dashes (or to taste) Texas Pete's hot sauce™or your favorite hot sauce

1 tsp. Slap Ya Mama™ or your favorite Cajun seasoning

1/4 tsp. cumin
1/4 tsp garlic powder

Cooking spray
1/2 cup Colby jack cheese, shredded

Spanish Rice

1/4 onion diced
Cooking spray
2 large garlic cloves, minced 
5 oz package yellow saffron rice, uncooked
3/4 cup fire roasted tomatoes, drained
1 cup Homemade chicken stock or canned broth
1 cup water

1. Place chicken breast in sealable bag with the marinade; Place in fridge for at least 30 minutes.
2. The the bowl or a small food processor combine the mayonnaise, sour cream, salsa, lime juice, hot sauce, Cajun seasoning, cumin, and garlic powder; Processor until well combined; Refrigerate until chilled.
3. Start the rice by sauteing the onion and garlic in a pot coated with cooking spray over medium-high heat until softened, about 2 minutes..
4. Add uncooked rice, tomatoes, chicken broth, water, smoked paprika and cumin.
5. Stir everything together and simmer on medium for 20 minutes. 
6. Preheat oven on Broil – Low
7. Remove the chicken from the marinade and pat dry; Discard the marinade.
8. Cook the chicken breasts in a pan coated with cooking spray until cooked through, about 3-5 minutes per side.
9. Remove the spicy sauce from fridge, spoon 1-2 Tbsp, over the chicken, sprinkle with shredded cheese, and broil until cheese has melted, about 2-3 minutes.
10. Serve passing additional sauce as desired.

Enjoy!


* To calculate the WW points, I measured the volume of marinade remaining after the chicken was removed. It was reduced by 1/3 cup so I calculated the WW points based on 1/3 of a cup of the marinade total points divided between 2 servings. You can reduce the points by decreasing your serving size of rice or by substituting reduced fat Mexican blend cheese for the Colby.

Tomato Basil Soup

Tomato Basil Soup

adapted from Ming Tsai

This is a well balanced slightly sweet vegetarian soup that comes together quickly.

Be careful when pureeing hot liquids. Do not fill your blender more than half full. 

Makes 2 servings                                                                0 WW pts / serving

Cooking spray

1/2 large red onion, diced
1 1/2 tsp. minced ginger
1 tsp. Truvia brown sugar blend™ or 2 tsp. brown sugar

1 Tbsp. tomato paste

2 cups whole plum tomatoes, diced
2 1/2 cups Homemade vegetable stock or canned broth
1/2 cup picked basil leaves
Kosher salt and freshly ground black pepper black pepper. to taste
Parmesan cheese, shaved for garnish (optional)

1. In a saucepan coated with cooking spray, sauté the onions, ginger and sugar blend until the onions soften, about  5 minutes. 
2. Add the tomato paste and cook until it begins to darkens, about 2 minutes.
3. Add the tomatoes and stock; Bring to a simmer.  
4. Simmer on low heat until tomatoes are very soft, at least 30 minutes. 
5. Add the basil and puree in a blender or food processor or using an immersion blender.
6. Taste and adjust with salt and pepper to taste.

Enjoy!

BBQ Shrimp with Avocado Salad

BBQ Shrimp with Avocado Salad

adapted from Food & Wine

This recipe has a surprising amount of worcestershire sauce but it works.

When cooking for 2 I like to get the mini avocados. They are large enough for 2 without any leftovers that are going to oxidize.

Makes 2 servings                                                            9 WW pts / serving

Cooking spray
1/2 shallot, finely chopped
1/2 garlic clove, finely chopped
2 Tbsp. dry white wine
1/4 tsp. chopped thyme
1/4 cup + 2 Tbsp. Worcestershire sauce
1/4 cup Homemade chicken stock or low-sodium chicken broth
12 large shrimp, shelled and deveined
Kosher salt and freshly ground black pepper
1 Tbsp. butter
Sliced scallions, for garnish
1 Tbsp.extra-virgin olive oil

1 Tbsp. water
1 1/2 Tbsp. fresh lemon juice
1 small avocado, pitted, peeled and cut into wedges
1/2 romaine hearts (5 ounces), chopped
1/2 small fennel bulb, trimmed and thinly sliced
1 large radishes, thinly sliced

Flaky sea salt & Aleppo pepper (optional)

1. In a small saucepan coated with cooking spray, cook the shallot and garlic and cook over moderate heat, stirring occasionally, until softened, about 3 minutes. 
2. Stir in the wine and thyme and cook until reduced by half, about 2 minutes. 
3. Add the Worcestershire sauce and broth and cook until reduced to 1/4 cup, about 15 minutes.
4. In a large skillet, heat the remaining tablespoon of grapeseed oil. 
5. Season the shrimp with salt and pepper; Cook over moderately high heat, turning once, for 2 minutes total.
6. Stir in the sauce and cook, stirring, until thickened, about 2 minutes. 
7. Add the butter, stirring until incorporated and season with salt. Transfer the shrimp to a platter and garnish with scallions.
8. Meanwhile, make the salad by whisking the olive oil with the water and lemon juice in a large bowl. 
9. Add the romaine, fennel and radishes, season with salt and toss to coat; Top with the avocado seasoned with flaky sea salt an Aleppo pepper, if using.
10. Serve the salad beside the shrimp.

Enjoy!