Slow Cooked Vegetable Soup

This soup is super easy to prepare, tastes great and is made in your slow cooker. 


Yields: 6-8 servings. 1 cup per serving. 1 weight watcher point per serving.


Ingredients

2 carrots, chopped

2 celery stalks, chopped

1 medium onion, diced

1 clove garlic,  minced

4 cups hot water

2 cubes vegan beef bouillon

1 (28 oz) can diced tomatoes

2 dried bay leaves

1 tbsp dried basil

1 tsp dried oregano

1/4 tsp cayenne pepper

Direction

Place all ingredients in a slow cooker; cover and cook on high for 4 hours. Remove bay leaves and serve hot.

Stir Fried Vegemeat

This stir-fry cooks quickly, so have everything chopped and ready before you begin cooking. Serve over steamed rice.

Ingredients 

1 can veg-tapa, slice in strips (can get it at a Filipino market)

1 pound red potatoes, diced

1 cup frozen carrots and peas

2 cloves garlic, minced

1 tablespoon mushroom seasoning

1 teaspoon soy sauce

1/4 cup white wine

1/2 cup hot water

2 teaspoons olive oil

Direction

1. Heat oil in a pan over medium high heat, cook garlic until pale brown.

2. Add the potatoes, veg-tapa, and hot water; cover; cook for about 5 minutes. Stirring occasionally.

3. Add frozen carrots and peas, white wine, soy sauce, salt and seasoning. Cook until the liquid is reduced to half. Serve. 

Pureed Zucchini Soup

My husband and I had this zucchini soup for dinner tonight - a pureed soup with zucchini, carrots, and celery seasoned with mushroom seasoning. 


I've created this healthy soup recipe that is light but filling, simple yet delicious. One recipe makes 4-6 servings, 1 cup per serving, and 2 weight watcher points per serving.


Ingredients

4 medium size zucchini, chopped

2 medium size carrots, chopped

4 celery stalks, chopped

1 medium size onion, chopped

2 tablespoons olive oil

1 1/2 teaspoon salt

1 tablespoon mushroom seasoning




Direction

1. In a large pot, heat oil and cook the onion until soft and translucent.

2. Add carrots and celery, cook for about 3 minutes.

3. Add zucchini, continue to cook for 5 minutes, stirring occasionally with a wooden spoon. Add the hot water, bring to a  boil and simmer over a low heat for 15 minutes or until all the vegetables are tender. Remove from heat and let cool for 10 minutes.

4. Using a hand held blender, blend the mixture until smooth. Bring the mixture back to a simmer and season with salt and mushroom seasoning. Serve hot.

Fresh Tomato Soup

Fresh tomato soup makes a wonderful light meal that goes great with saltine crackers or some freshly baked bread. 


This is a  weight watcher recipe - which yields 4 servings; 1 cup per serving; 1 point per serving. 

Ingredients

5 medium tomatoes

1 (26 oz) can whole tomato

1 1/2 teaspoon dried basil

1/3 cup onions

1 1/3 cup hot water

1 cube vegetable bouillon

1 teaspoon sugar

1/2 teaspoon salt

3 sprigs of fresh thyme

Direction

1. With a knife, make a shallow X on bottom of each tomato. Dip tomatoes into a large pot of boiling water to blanch for a minute or just until skins begin to crack. Remove the skin and seeds, then chop tomato.

2. Combine water and onion in a large saucepan. Bring to a boil; reduce heat, and simmer, uncovered for 5 minutes. Stir in canned tomato, blanched tomato, bouillon, sugar, and salt. Bring to a boil; cover, reduce heat, and simmer 30 minutes.

3. Stir in basil and thyme. Simmer, uncovered, 5 minutes. Set aside; cool 10 minutes.

4. Process the mixture with a hand held blender until smooth. Return to saucepan. Cook 3 to 4 minutes or until thoroughly heated. Serve immediately. 

Spinach and Cheese Stuffed Shells

I adapted this recipe from a weight watcher cookbook, I did make a little modification to the recipe to make it my own. This recipe yields 5 servings (4 shells per serving = 7 points). 

Ingredients

1/2 (12 ounce) package jumbo shell pasta (about 20 shells)

3/4 cup nonfat cottage cheese

3/4 cup part-skim ricotta cheese

3/4 cup shredded part-skim mozzarella cheese

1 (10 ounce) package frozen chopped spinach, thawed, drained, and squeezed dry

1/4 cup finely chopped red bell pepper

2 teaspoons dried basil

1/2 teaspoon ground nutmeg

1 (24 ounces) jar fire-roasted tomato and garlic pasta sauce (Classico)

2 tablespoons grated parmesan cheese

Direction

1. Cook pasta according to package directions, omitting salt. Rinse with cold water; drain.

2. While pasta cooks, combine cheeses, spinach, red bell pepper, basil, nutmeg, and pepper in a large bowl; stir well. Fill pasta shells with the mixture.

3. Spread 3/4 cup pasta sauce in bottom of a baking dish. 

4. Placed stuffed pasta shells in a single layer in dish; top with remaining sauce. Sprinkle with Parmesan cheese. Cover with a tin foil and bake at 350F for 40 minutes. Uncover and bake for 5 minutes. 

Spinach and Sun Dried Tomato Quiche

This spinach and sun-dried tomato quiche is simple to make and filling. A delicious tasty recipe which can be served as a lunch or dinner. Enjoy!!! 

Ingredients

Pastry Dough

4 cups all-purpose flour

1 1/4 teaspoon salt

2 1/2 tablespoons xylitol (or any sweetener preferred)

2 sticks butter (16 tablespoons), diced and chilled

1/2 cup very cold water (plus more if needed)

3 egg yolks

Filling

2 (8.5 oz) jar (julienne cut) sun dried tomato in olive oil, chopped finely

2 green onions, chopped

4 eggs plus 1 egg

1 1/2 cup whipping cream

4 cloves garlic

1 red bell pepper, sliced

2 cups sugar plum tomatoes

1 package Bella mushroom

2 teaspoons Italian seasoning plus 1 teaspoon

3/4 cup shredded parmesan cheese

1/4 cup shredded swiss cheese

1/4 cup shredded jack cheese

3/4 cup shredded sharp cheddar cheese

12 ounces chopped spinach, thawed, squeeze the extra liquid out

1/4 cup olive oil

1/8 teaspoon nutmeg

salt to taste

Direction

1. Preheat oven to 350F. Place the tomatoes, red bell pepper, mushroom, and garlic on a cookie sheet. Sprinkle some salt,1 teaspoon Italian seasoning, and olive oil on the vegetables; place in the oven for 30 minutes or until veggies are tender. Let cool for 10 minutes; chop all vegetables finely.

2. Pastry dough. In the food processor, put the flour, salt, xylitol or sugar, and butter; pulse until it resembles coarse meal. Add the eggs one at a time, then add water a little at a time until the dough just comes together. Place in the refrigerator for at least an hour.

3. Divide the dough into ten and shape each dough into a ball. Roll out each dough ball into round sheet to fit a 5 in diameter x 1 5/8 in pot pie pans (foil pans).

4. Egg mixture. In a medium size bowl, beat the eggs, whipping cream, salt, and nutmeg. Set aside.

5. Filling. In a medium bowl, combine sun dried tomatoes, finely chopped roasted vegetables, 2 teaspoons Italian seasoning, and green onions.

6. Place rolled out dough in each of the pans, poke holes on the bottom crust, fill each pan alternately with the tomato mixture, cheese, and egg mixture.

7. Top with another rolled out dough, trim the extra crust.

8. Seal the edges using a fork, and poke some holes on top crust.

9. Brush the top with beaten egg before and in the middle of baking.

10. Bake for 40-45 minutes or until golden brown. 

Spinach and Mushroom Roulade

This spinach roulade with creamy mushroom filling makes a delicious starter, which non vegetarians will love too.


Ingredients

1 (16 oz) package frozen chopped spinach, thawed, or 1.25 pound fresh spinach

2 tablespoons butter

4 large eggs, separated

1/2 cup grated Parmesan cheese

1/8 teaspoon nutmeg

salt


Filling

2 tablespoons butter

3 cups sliced mushrooms

1 1/2 tablespoon all-purpose flour

2 cups canned milk

1/2 cup sour cream

1/4 cup Parmesan cheese

2 tablespoons chopped parsley

salt

Direction

1. Make the filling. Heat the butter in a saucepan. Add the mushrooms and cook gently until softened. Stir in the flour and cook, stirring constantly for 1 minute. Slowly stir in milk, sour cream; cook the sauce until thickened. Stir in the Parmesan, parsley and salt to taste.

2. Make the spinach roulade. Place the spinach in a saucepan with butter and cook until softened. Drain the spinach well and place in a large bowl. Add the egg yolks, beating them well into the chopped spinach; season with salt and nutmeg..

3. Whisk the egg whites until just holding their shape. Using a spoon, quickly fold then into the spinach mixture. Spoon the mixture into the prepared jelly roll pan, sprinkled the grated Parmesan over the surface, and bake in a preheated oven, 400F, for 10 minutes.

4. Remove the spinach roulade from the oven and take it out onto a sheet of waxed paper. Quickly spread the mushroom filling over the surface and gently roll the roulade up (roll up from the long side). Cut into thick slices and serve immediately with salad.