ITALIAN BOW TIE PASTA SOUP

ITALIAN BOW TIE PASTA SOUP

INGREDIENTS:

2 Tbsp Olive Oil

1 Lb Ground Turkey (or beef)

1 Onion, Diced

5 Garlic Cloves, Minced

4 Cups Chicken Broth

1 (14.5 oz) Can Petite Diced Tomatoes

1 (14.5 oz) Can Crushed Tomatoes

2 ½ Tbsp Tomato Paste

1 ¾ Tsp Dried Basil

¾ Tsp Dried Oregano

½ Tsp Dried Rosemary

½ Tsp Dried Thyme

Salt, Pepper, Tony Chachere, Garlic Powder and Italian Seasoning to Taste

1 Tsp Sugar

1 Tbsp Dried Parsley

8 oz Mini Bow Tie Pasta

1 ¼ Cups Shredded Mozzarella

½ Cup Finely Shredded Parmesan

8 Oz Ricotta

DIRECTIONS:

Heat one tablespoon olive oil over med-high heat. Crumble turkey or beef into pot and season with whatever of the salt pepper mixture you use until browned. If you use beef, drain most of the fat. Heat remaining one tablespoon to pot and add onion. Once the onion starts to soften, add the garlic. Heat another 30 seconds or so and then add broth, diced and crushed tomatoes, tomato paste, basil, oregano, rosemary, thyme, sugar, parsley, salt, pepper, tony’s, garlic powder and Italian seasoning. Bring to boil, then reduce heat to medium-low and simmer for 20 minutes.

Meanwhile, cook pasta until al dente and keep ½ to 1 cup pasta water.

Add cooked pasta to soup and add ½ cup to 1 cup of pasta water as desired.

In mixing bowl, add mozzarella, parmesan and ricotta. Sprinkle a little salt, pepper and parsley.

Ladle soup into bowls and add a scoop or cheese mixture to middle to bowl. Place in microwave 30 seconds to 1 minute to melt cheese.

AMAZING POUND CAKE

AMAZING POUND CAKE

Ingredients:

1 Cup Butter (2 sticks) Room Temperature

3 Cups Sugar

6 Eggs

4 Cups Flour

¾ Cup Whole Milk

1 Tsp Almond Extract

2 Tsp Vanilla Extract

Directions:

Preheat oven 350

Grease a tube pan

In mixer bowl, cream butter and sugar until fluffy

Add eggs, one at a time

Slowly add Flour and Milk, alternating but ending with flour

Stir in almond and vanilla

Pour batter into pan and bake for 1 hour 25 min until an insert comes out clean

Cool before trying to remove from pan.

BANANA WALNUT BUTTERSCOTCH COOKIES

BANANA WALNUT BUTTERSCOTCH COOKIES

Ingredients:

1 ½ Cup Flour

1 Tsp Salt

½ Tsp Baking Soda

1 ½ Stick Butter, Softened

½ Cup Sugar

½ Cup Packed Brown Sugar

1 Egg

1 ½ Tsp Vanilla

1 Ripe Banana, mashed

1 Cup Oats

8-11 Oz Bag Butterscotch Chips

½ Cup Walnuts, Chopped

Directions:

Preheat oven 375

Mix together in a bowl, flour, salt and baking soda

In mixer bowl, place butter and both sugars and mix on med speed with paddle attachment until pale and fluffy. Reduce to low and add egg and vanilla. Mix in banana. Slowly add flour mixture until just combined. Add oats. Add butterscotch chips and walnuts.

On parchment lined baking sheet, drop 1 ½ inch cookies onto baking sheet about 2 inches apart. Bake cookies 12-13 minutes. Let cool on sheets a few minutes and then remove to wire rack to cool completely

GRILLED VEGETABLE QUESADILLA

GRILLED VEGETABLE QUESADILLA

Ingredients:

2 Large Whole Wheat Tortillas (or whatever kind you like)

1 Large Zucchini, sliced ¼ inch thick

1 Large Squash, sliced ¼ inch thick

2 Large Portobello Mushrooms

1 Large Red Bell Pepper

½ Large Red Onion, sliced thick

1 Cup Mozzarella, Shredded

4 tbsp Pesto, store bought

Salt and Pepper to Taste

 Directions:

Turn on your grill and heat it up

Season your zucchini, squash and mushrooms.

Grill zucchini, squash, mushrooms, and onion slices until grill marks are on both sides. Grill whole red bell pepper until all sides look black and charred.

Remove from grill and large dice vegetables while bell pepper is slightly cooling. Once cool, carefully remove the outside skin and seeds on the inside of the pepper and large dice the pepper.

Take a large tortilla and spread entire area with pesto. Arrange vegetables on one side of the tortilla and top with mozzarella. Fold over the empty side on top of the vegetables to close. Spray tortilla with cooking spray. If you are using a quesadilla grill pan or a skillet, spray that with cooking spray also in order to help the tortilla slip out and not stick.

Grill the quesadilla until both sides are golden brown, about 3 minutes per side.

This recipe will make 2 large quesadillas.

TOMATO BASIL CHICKEN

TOMATO BASIL CHICKEN

Only 3 Weight Watchers Points and 153 calories per serving (serving size 1 filet with sauce)

Ingredients:

3 Boneless Skinless Chicken Breasts, sliced in half long wise

2 Tbsp Can’t Believe it’s not Butter (or another light butter)

1 Can Diced Tomatoes

4 Garlic Cloves, minced

½ Cup Fresh Basil, Chopped

½ Tbsp Dried Oregano

Directions:

Salt, Pepper, Garlic Powder, Tony’s Chachere (your favorite seasonings)

Spray large skillet with cooking spray over medium heat.

Season both sides of chicken. Place chicken in hot skillet and cook 3 minutes per side.

Turn down heat to med-low and add tomatoes, oregano and garlic. Cook about another 4 minutes.

Add basil and butter and stir to combine. Season with more salt and pepper if necessary. Turn heat to low and let it sit another 5 minutes or until your chicken is cooked all the way through.