Crispy Tortilla Soup

I found this recipe in a cookbook my coworker brought in. Still need to make it but looks pretty easy!


Tortillas

2 10inch Tortillas
1 tablespoon butter melted

Soup:
1 tablespoon butter
1 medium onion chopped
1/2 to 1 jalapeno, seeded & chopped
1 tsp garlic
1 tsp ground cumin
2 (14ounce) cans of vegetable broth or low sodium chicken broth
1 (14.5 ounce) can diced tomatoes
1 tablespoon lime juice
2 ounces (1/2cup) of monterery jack cheese shredded
2 tablespoons chopped fresh cilantro


Heat oven to 375*. Brush melted butter on both sides of tortillas cut into 2 1/2inch strips. Place onto ungreased baking sheet. Bake for 5-7minutes stirring occasionally or until light golden brown.

Meanwhile melt 1 tablespoon butter in 2qt sauce pan until sizzling, add onion, jalapeno, garlic & cumin. Cook over medium-high heat, stirring occasionally until  onion is softened (3 to 4minutes). Add broth & tomatoes, Continue cooking until mixture just comes to a boil

Reduce heat to medium low, add 10 baked tortilla strips. Cover; cook, stirring occasionally, for 15minutes. Stir in lime juice

Place 2 cups soup in 5cup blender or food processor, cover; blend on low speed until smooth (30-60seconds). Repeat w/ remaining soup.

To serve, top soup w/ remaining tortilla strips, shredded cheese & cilantrol

Philly Cheese Steaks

Ingredients
1 spray olive oil
1 medium onion thinkly sliced
1 pound raw lean flank steak, cut into 8 thin strips
2 tsp worcestershire sauce
4 rolls, reduced calorie hot dog buns
1/4 cup low fat cheddar cheese
**I also added sliced mushrooms & peppers
**I didn't use the worcestershire sauce, instead I used A1 steak sauce.

Instructions:
Preheat oven to 350*

Coat large nonstick skillet with cooking spray, set pan over medium heat. When pan is hot added onions and saute until teneder and golden brown, about 10minutes, remove from pan & set aside

Add steak to skillet and suate until browned and cooked through, about 1-2minutes per side. Add worcestershire sauce, cook until liquid is absorbed

Divide steak evenly between buns and top with onion and cheese. Wrap in foil transfer to oven to bake until cheese is melted. About 5-7minutes.

Parmesan Orzo Primavera

I found this on Kraft foods last week. I will be making it this weekend.


Ingredients:
1 can chicken broth
1 cup orzo pasta, uncooked
2 1/2cups chopped fresh vegetables, such as carrots, broccoli, zucchini, onions & peppers
1/3 cup Grated Parmesan Cheese
1/3 cup water


Make It:

Combine chicken broth & pasta in a medium sauce pan. Stir in 1/3cup water. Bring to boil. Reduce heat to medium-low and simmer 7 minutes.

Add vegetables; mix well. Cook an additional 5minutes. Remove from heat

Stir in Parmesan Cheese


120 calories
2.5 grams of fat
2 grams fiber

To Die For Roast

What you need:

1 can fat free beef broth
1 package dry Italian dressing
1 package dry ranch dressing
Any type of Roast you like
4 large potatoes cut into chunks or slices
1 package small carrots
1 small onion cut into chunks

Mix broth & both dressing packages together until well blended.

Take carrots & potatoes and place in bottom of crock pot.

Place roast on top of carrots/potatoes, add onions, pour broth/dressing mixture over top.

This is sooooooo good! Enjoy

Pasta Primavera

Ingredients:
2 medium carrots cut into 1 1/2inch strips ( 1 1/2cups)
2 medium yellow squash, cut into 1 1/2inch strips (1 1/2cups)
3 garlic cloves, quartered
Cooking Spray
8 ounces uncooked bow tie pasta
1 cup halved cherry tomatoes
1 cup frozen petite green peas, thawed
1/3 cup whipping cream
1/2 tsp salt
1/2 tsp pepper
1/4 cup finely shredded Parmesan cheese


Cooking Steps:

1-preheat oven to 500*
2-Combine carrots, squash and garlic on a jelly-roll pan coated w/ cooking spray.
Roast vegetables for about 20minutes or until tender & brown, stirring every
15minutes.
3-Cook pasta, reserve 1/4 cup of pasta water
4-Place pasta in large bowl. Stir in roasted vegetables, reserved
pasta water, tomatoes, and remaining ingredients. Serve immediately.


Cal 360/Fat 9.9/Fiber 6

WW Spinach Artichoke Dip

4 servings.

Ingredients:
2 tbsp minced red onion
7oz bag baby spinach
3/4 cup chopped artichoke hearts (not marinated)
4 wedges laughing cow light cheese
2 tsp Hidden Valley Ranch dry mix (packet)
4 tsp grated Parmesan cheese
3tbsp fat free sour cream
2 tsp lemon juice

1-saute onion in nonstick skillet coated with cooking spray. Add spinach & cook until wilted
Add artichoke hearts
2-Add cheeses and stir until melted. Stir in sour cream and dry dip mix until heated through.
3-take off heat and add in lemon juice
4-makes 1 (1/3cup) servings-2points.

*This is the BEST dip I've had yet to date. This will be made often in the house. We loved it!

Mine came out to 3 points for 2 servings. I served this on Pita bread baked until crisp.

Towering Tostadas

This is from the Annual 2007 Weight Watchers Cook Book

Ingredients:
4 (5inch) corn tortillas
Cooking Spray
1 (16ounce) can fat-free refried beans
2 cups shredded lettuce
2 tablespoons finely chopped green onions
1 tablespoon cilantro
1/3 cup shredded 2% reduced fat Mexican Blend Cheese
1 orange or green pepper cut into 12rings
1/2 avocado, peeled & cut into 8 slices
1/2 cup pico de gallo
1/4 cup fat-free sourcream


Step by step-
1-Preheat oven 3508, lightly coat tortillas w/ cooking spray & bake for 6-8minutes.
2-Heat beans in a small pan until hot, stir often
3-Combine lettuce, onions & cilantro in a bowl, toss
4-Divide beans evenly among tortillas, top each tostada with 1/2cup lettuce mixture,
4 teaspoons cheese, 3 bell pepper rings, 2 avocado slices, 2 tablespoons pico de gallo,
1 tablespoon sour cream.

4 servings, serving size is 1 tostada each at 6 points each.