Cold enough for soup again!

Because it was literally almost freezing when I got up this morning, I decided it is still soup weather...and it would be so nice to come home to a bowl of hot soup!

I found in my cabinet a mix that I'd picked up somewhere (wish I could remember where!)--Antonio's Tuscan White Bean Entree. I chopped up a ham steak and added to the beans along with Antonio's secret seasoning blend (cornstarch, dehydrated potato flakes, garlic and onion powder, dried parsley) and 4 c. of water. Set on low and cook for 8-10 hrs. When I got home this afternoon, I added about 1/2 c. shredded carrots, 1 rib of celery (finely choppped), and a handful of chopped, fresh spinach...let it cook another 30 min.....grab a bowl and some hot cornbread and I'm ready for supper!

The good news? It's only 110 calories....well, without the cornbread it is! You could also add chicken or Italian sausage to this mix or even some frozen veggies.

I've got another slow cooker mix in the same brand--Signature Family Recipes--that is called Big John's Texas BBQ Beans. Since I have no idea where I bought these, I did find a place to buy them online...and you can too!
http://trinidadbenham.com/catalog/category.asp?category_id=109

More soup this week...

I'm trying out another new soup recipe this week--in honor of Natalie coming over to have supper with me on Monday.

Ground Turkey Soup

Makes 12 servings (I'll cut this recipe in half--my slow cooker isn't big enough for the full recipe)
120 calories per serving

1 lb. fat-free ground turkey (If you are feeling really creative, you can make little meatballs by using some bread crumbs and one egg mixed with the turkey)
1 c. onions, chopped
1 clove garlic, minced
1 can navy beans or kidney beans, drained
1 c. carrots, sliced
1 c. celery, sliced
1/4 c. rice, uncooked
1 qt. low-sodium diced Italian tomatoes
2 c. green beans (I'll probably substitute zucchini)
1 t. parsley flakes
half a green bell pepper (not sure if the color really makes a difference--I've got a yellow one on hand, so will use it--and probably roast it)
1 t. salt
1/8 t. black pepper
1 T. Worcestershire sauce
1 bay leaf
3 c. water

Brown turkey in large skillet. Combine remaining ingredients in slow cooker. Cover. Cook on low 8-9 hours. Remove the bay leaf after cooking. Can also add some shredded fresh spinach to the soup--serve after the spinach has wilted.

Extreme weather...calls for more soup!

Ok..so our extreme weather isn't in the same category as Alaska where it is -50 something in Fairbanks (and it can get over 90+ there in the summer), but with the weekly 30-40+ temperature differences we've been having a person has to have access to summer and winter wardrobes. I find it rather annoying. Yesterday it was 72. Right now it is 36....and I just want to stay cozy in bed and read and surf the internet and eat soup.

I'm going to fix something I've never had before...ratatouille. What is it? It is an eggplant-based vegetable soup which roughly translates from the French as a stirable chunky stew.

Slow-cooker Ratatouille

makes 6 servings

120 calories per serving

1 T. olive oil

1 lg. onion, chopped

6 lg. garlic cloves, minced

1 green bell pepper, cut into strips

1 red bell pepper, cut into strips

1 medium-sized eggplant, cubed

2 c. mushrooms, thickly sliced

4 tomatoes, cubed

1 c. low-sodium tomato puree

1/4 c. dry red wine, or wine vinegar

1 T. lemon juice

2 t. dried thyme

1 t. dried oregano

1 t. ground cumin

1/2 - 1 t. salt

1/4 - 1/2 t. black pepper

4. T. minced fresh basil (or 1 rounded T. dried basil)

1/4 c. fresh parsley, chopped

Turn slow cooker on high for 2 minutes.

Pour oil into slow cooker and add remaining ingredients except parsley and fresh basil. [Note: If using dried basil, add it now.]

Cover. Cook on high for 2 hours, and then on low 4-5 hours.

Stir in fresh basil (unless you used the dry). Sprinkle with parsley.

Delicious served over wheat pasta or brown rice. Can also use it as a pizza topping.

[Notes: I think I'll roast the peppers first--I like a smoky flavor. If I don't have the wine vinegar, I'll just substitute chicken or vegetable stock. I have some leftover grilled chicken breasts--I'll bet this would be delicious served together!]

Sounds delicious, yes?

Fix it and forget it----lightly....

Mother gave me a new cookbook for Christmas titled "Fix-It and Forget-It Lightly: Healthy, Low-Fat Recipes for Your Slow Cooker" by Phyllis Pellman Good. You've seen them in Target and Wal-mart. While this is advertised as a slow cooker cookbook, you can certainly make any of these without a slow cooker. I usually prepare my stuff the night before by putting most of it in the crock and then in the fridge so that I can quickly get it going the next morning before I leave.

I manage a healthier consumption of food so much better if I have previously prepared food, so I requested this cookbook hoping that it will help me through the rest of the school year. While I certainly don't come home as exhausted (mainly from DRIVING so far!!) as I have the past 2 years, I often come home hungrier because I've eaten very little throughout the day. In fact, it got to the point about 2 months ago that I had to lock the library doors and turn out the lights just so I could eat lunch!

I've marked several recipes to try during the next few weeks and bought ingredients today. I'm looking for recipes that are under 200-210 calories per serving.

Hamburger Soup

makes 6 servings

160 calories per serving

1 lb. extra-lean ground beef

1/4 t. black pepper

1/4 t. dried oregano

1/4 t. seasoned salt (I didn't have any--so just used sea salt)

1 envelope dry onion soup mix

3 c. hot water

8 oz. can tomato sauce

1 T. low-sodium soy sauce

1 c. carrots, sliced

1 c. celery, sliced

[I also added 1/2 of a zucchini, sliced and quartered)

1 c. macaroni, cooked (I don't have any, so am going to use some pesto-filled mezzaluna)
1/4 c. grated Parmesan cheese (I decided to leave this out and throw in a slice of American cheese)

Combine all ingredients except macaroni and cheese in slow cooker.

Cook on low for 6-8 hours.

Turn to high. Add macaroni and cheese.

Cook for another 15-20 minutes.

Postscript: This soup turned out delicious! Great flavor and very filling without feeling heavy. I think this is a soup that would appeal to kids because of the flavor---and a good way to sneak in more veggies.