Spicy Roasted Vegetable Soup

 

         Ingredients

1 medium red bell pepper

1 medium onion

1 can (14 oz) petite diced tomatoes

1 cup packed fresh cilantro

2   garlic cloves, peeled

1   chipotle pepper in adobo sauce

1/2 tsp salt

1 large red potato (about 1 cup diced)

2 medium zucchini or yellow squash (about 3 cups diced)

1 carton (32 ounces) vegetable broth

1 can (15 oz) black beans, drained and rinsed

 Lime wedges, warm tortillas and sour cream (optional)

Directions

1

 

Preheat broiler. Chop bell pepper and onion into 2-in. pieces. Place onto Medium Sheet Pan ; spray with oil. Broil 5-7 minutes or until lightly charred and softened. Place roasted vegetables, tomatoes, cilantro, garlic, chipotle pepper and salt into blender. Blend until smooth.

 

2

 

Meanwhile, dice potato and zucchini into 1/2-in. cubes. Place potato and broth into Casserole . Bring to a simmer over medium heat; cook 6-8 minutes or until potato begins to soften. Add roasted vegetable mixture to Casserole. Cook 7-8 minutes or until potato is tender, skimming often using Skimmer . Add zucchini and beans. Cook 4-5 minutes or until zucchini are tender. Serve with lime wedges, tortillas and sour cream, if desired.

Yield:
8 cups,
6 servings of 1 1/3 cups
Nutrients per serving:
Calories 90, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 20 g, Protein 4 g, Sodium 920 mg, Fiber 5 g
U.S. Diabetic exchanges per serving:
1/2 starch, 2 vegetable (1/2 carb)

Cook's Tips:
For best flavor, use an all-natural vegetable broth that does not contain mushrooms.

 

Rosemary-Citrus Champagne Cocktails

Ingredients

 

6 4-in. (10-cm) sprigs fresh rosemary

1 can (12 oz/355 mL) frozen citrus blend juice concentrate such as Five Alive®, thawed

2 cups (500 mL) chilled club soda

1 bottle (750 mL) chilled champagne

3 cups (750 mL) ice, plus additional for serving

Directions

1

Place rosemary sprigs and juice concentrate into Classic Batter Bowl . Microwave, uncovered, on HIGH 7–-9 minutes or until mixture comes to a simmer. Carefully remove batter bowl from microwave.

2

Using 7" Strainer , strain juice mixture into Family Size Quick Stir Pitcher . Slowly add club soda and champagne to avoid overflow; plunge gently. Carefully add ice; plunge gently. Serve over additional ice in Frosted Dots Stemware glasses.

Yield:

about 8 cups (2 L),
8 servings of about 1 cup (250 mL)

Nutrients per serving:

Calories 160, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 15 mg, Carbohydrate 25 g, Fiber 0 g, Protein 1 g

U.S. Diabetic exchanges per serving: No information is currently available.

Cook's Tips:

To safely open a bottle of champagne, remove foil from the cork; dry off the bottle with a clean kitchen towel. Holding your thumb over the cork, carefully remove the wire cage. Place the towel over the cork and bottle. Hold the bottle in one hand and the cork and towel in the other. Tilt the bottle away from you and guests, then slowly twist the bottle, gently pulling down to remove the cork.

Need some inspiration for the perfect evening at home?? 

Here are some fabulous ideas for your table and your plate! 

Create the perfect ambiance with a beautiful center piece and place settings, who said you need a fancy restaurant to wow your love on Valentines Day??

For instructions on how to make the perfect dinner table setting Click Here!!

Whew!

So I have been slightly MIA for a few days, I apologize! Things have been crazy hectic here in the West household.  My husband started a new job, since he has been out of the military it has been quite a transition...but we are all happy for his new employment! He just started at his new job on Monday,  which is wonderfully great news..but I have had a terrible sinus infection the entire weekend and so far all week.  Bummer I know! So it has been a horrible time for me personally, the congestion is unlike any I have ever had before! Luckily, I believe I may be on the mend though *fingers crossed* and I will be well by the end of the week!

This week is Valentines Day! Whew where did the time go?! Are you looking for something quick and festive for your child's lunchbox this week? Check out this adorable sandwiches with a Valentines Day twist! 

Heart Sandwiches

Creative Cutters aren’t just for dessert. You can also use the heart-shaped cutter to core ¼–in crosswise slices of apple or make cutouts in bread slices. Spread on peanut butter, jelly, raisins, chocolate chips — anything yummy. Remember to brush apple “sandwiches” with lemon-lime soda to keep the apple slices from browning.

These are a perfect Valentine's Day addition to your children's lunch boxes!

 

Smoky Yukon Gold Potato Chowder

Ingredients

2 large leeks, white and light green parts only

1 tbsp (15 mL) salted butter

1 medium onion, finely chopped

3   garlic cloves, pressed

1 1/2 tsp (7 mL) smoked paprika

2 lbs (1 kg) Yukon gold potatoes, peeled and diced (see Cook’s Tip)

4 cups (1 L) unsalted chicken stock

1 can (14.5 oz or 398 mL) no-salt-added Great Northern beans, drained and rinsed

1 1/2 cups (375 mL) 2% milk

3 oz (90 g) extra sharp white cheddar cheese, shredded

1/2 tsp (2 mL) salt

1/2 tsp (2 mL) coarsely ground black pepper

6 tbsp (90 mL) reduced-fat sour cream

 Snipped fresh chives and additional smoked paprika (optional)

Directions

1

 

Cut leeks in half lengthwise; thinly slice crosswise. Place into 4qt Stainless Mixing Bowl and swish in cold water to remove dirt. Drain leeks using medium Stainless Mesh Collander .

 

2

 

Melt butter in 8qt. Stockpot over medium heat. Add leeks, onion, pressed garlic and paprika to Stockpot; cook, uncovered, 3-4 minutes or until vegetables are softened, stirring occasionally. Add potatoes; cook 2 minutes, stirring constantly. Add stock; cook, covered, 12-15 minutes or until potatoes are fork-tender, stirring occasionally. Add beans; cook 1-2 minutes or until heated through. Remove Stockpot from heat; cool 5 minutes.

 

3

 

Carefully ladle one-third of the potato mixture into blender container. Cover and blend until smooth. Pour blended potato mixture into 6qt. Stainless Mixer . Repeat with remaining potato mixture.

 

4

 

Return blended potato mixture to Stockpot; stir in milk. Cook, uncovered, over medium heat 2-3 minutes or until simmering. Stir in cheese, salt and black pepper. Cook 2-3 minutes or until cheese is melted. Garnish each serving with sour cream, chives and additional paprika, if desired.

Yield:

  ,
6 servings of 1 1/2 cups soup and 1 tbsp sour cream

Nutrients per serving:

Calories 320, Calories from Fat 90, Total Fat 10 g, Saturated Fat 6 g, Trans Fat 0 g, Cholesterol 35 mg, Sodium 460 mg, Total Carbohydrate 45 g, Fiber 6 g, Sugars 7 g, Protein 15 g

U.S. Diabetic exchanges per serving:

3 starch, 1 medium-fat meat (3 carb)

Cook's Tips:

Yukon gold potatoes have a skin and flesh that ranges from buttery yellow to golden in color. These boiling potatoes have a moist and succulent texture and are suited for baking, mashing and roasting.

Bowled Over by Chocolate

Inflate eight 5.-in. (13-cm) balloons to measure 11-in. (28-cm) around widest part. Line Large Sheet Pan with parchment paper. Place 8 oz. chopped bittersweet chocolate into clean, dry Small Micro-Cooker®. Microwave, uncovered, on HIGH 1-2 minutes or until mostly melted, stirring every 30 seconds; stir until smooth. Place 4 oz. chopped white chocolate in (2-cup/500-mL) Prep Bowl. Microwave as directed above. Drizzle some of the white chocolate into bittersweet chocolate. Dip bottom end of one balloon into chocolate and tilt in a north-south-east-west pattern to form four "petals." Place on sheet pan; hold in place until balloon can stand upright. Repeat with remaining balloons, adding white chocolate as necessary. Freeze 15 minutes. Carefully puncture balloons at knotted end using pin. Slowly release air; remove balloons. Fill with ice cream, pudding, or as desired.

Twice-Baked Potato Bites

Ingredients

4 slices uncooked bacon

10 “B” size red potatoes (about 2¼ in./5.5 cm in diameter), unpeeled

2 tbsp (30 mL) Three Onion Rub, divided

4 oz (125 g) part-skim mozzarella cheese

2 oz (60 g) fresh Parmesan cheese

3 tbsp (45 mL) mayonnaise

3 tbsp (45 mL) sour cream

2   green onions

Directions

1

 

Stack the bacon slices and cut them into ¼-in. (6-mm) pieces. Cook in 8in. Saute Pan over medium-high heat 8-10 minutes or until crisp. Drain on paper towels.

2

 

Cut potatoes in half crosswise. Carefully scoop out a ½-in. (1-cm) deep well from the center of each potato half using the scoop end of Core & More.

3

 

Arrange potato halves, well side up, in Small Ridged Baker ; spray with canola oil using Kitchen Spritzer. Sprinkle with ½ tbsp (7 mL) of the rub.

4

 

Cover potatoes with parchment paper. Microwave potatoes on HIGH 9-12 minutes or until tender; remove baker from microwave.

5

 

Meanwhile, grate mozzarella with Microplane® Adjustable Coarse Grater . Grate Parmesan with Microplane® Adjustable Grater-Fine.

6

 

Combine cheeses, remaining 1½ tbsp (22 mL) rub, mayonnaise and sour cream in Small Batter Bowl .  

 

7

 

Using Small Scoop , scoop cheese mixture evenly into potato halves. Microwave, uncovered, on HIGH 1-2 minutes or until cheese mixture is melted.  

 

8

 

Meanwhile, thinly slice green onions. Remove baker from microwave. Sprinkle potatoes with bacon and green onions. 

Yield:

  ,
20 servings of 1 appetizer

Nutrients per serving:

Calories 150, Total Fat 7 g, Saturated Fat 2.5 g, Cholesterol 10 mg, Sodium 210 mg, Carbohydrate 17 g, Fiber 2 g, Protein 5 g 

U.S. Diabetic exchanges per serving: No information is currently available.

Cook's Tips:

 Try chilling the mozzarella cheese to make it easier to grate.