Pasta e Fagioli (Skinnytaste)

January 19, 2017 at 12:34 am (Italian, Soups/Stews, Vegetables)

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PASTA E FAGIOLI
(By: Skinnytaste)

7 Smart Points 255 calories
TOTAL TIME: 50 min

A great tasting, thick, hearty Italian pasta and bean soup that is rich in fiber and nutritious.
INGREDIENTS:

1 tbsp olive oil
1/2 onion
3 cloves garlic, chopped
1 medium celery stalk, chopped
1 medium carrot, finely chopped
1 15 oz can cannellini beans
15 oz can tomato sauce or crushed tomatoes
1 large bay leaf
1 tbsp basil
1 tbsp parsley
1 tsp oregano
2 (14 oz each) cans fat free chicken broth (or vegetable broth for vegetarians)
2 cups water
kosher salt and pepper to taste
6 oz dry Ditalini pasta or other small pasta (gf pasta for gluten-free)
grated parmesan cheese for topping (optional)

DIRECTIONS:

In a deep pot, saute onion and garlic in olive oil over medium heat.
Blend the can of beans with one can water in electric blender until almost smooth.
Add blended beans to pan then add the can of tomato sauce, celery, carrots, chicken broth, basil, bay leaf, parsley, oregano, salt and pepper.
Add 1 cup water and bring to a boil. Simmer covered for 20 minutes stirring occasionally.
Add pasta and cook uncovered until pasta is al dente, according to pasta directions.
Ladle soup into bowls and top with grated cheese (extra).

NUTRITION INFORMATION

Yield: 5 servings, Serving Size: About 2 cups

Amount Per Serving:
Smart Points: 7
Points +: 6
Calories: 255
Total Fat: 3.5g
Saturated Fat: g
Cholesterol: mg
Sodium: mg
Carbohydrates: 47.5g
Fiber: 7g
Sugar: g
Protein: 10.3g

Read more at http://www.skinnytaste.com/pasta-fagioli-64-pts/#FLLLxmx2VowuCWLz.99

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Lasagna Soup (Crock Pot) Skinnytaste

January 12, 2017 at 9:49 pm (Chicken, Crock Pot, Entrees, Italian, Soups/Stews)

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LASAGNA SOUP

By: Skinnytaste.com
Servings: 6 • Size: about 1 1/3 cups • Points+: 7 pt• Smart Points: 9
Calories: 292 • Fat: 10 g • Carb: 29 g • Fiber: 4 g • Protein: 22 g • Sugar: 2 g
Sodium: 739 mg • Cholest: 8.5 mg

Ingredients:

For the soup:

cooking spray
14 oz sweet Italian chicken sausage, casing removed
1/2 onion, chopped
2 crushed cloves garlic
4 tbsp chopped fresh parsley, divided
3 cups low-sodium, fat-free chicken broth*
2 1/2 cups water
2 cups quick marinara sauce
2 bay leaves
fresh cracked black pepper
6 oz broken lasagna noodles, whole wheat or gluten free*
For topping:

6 tbsp part skim shredded mozzarella cheese*
1/2 cup part skim ricotta cheese
3 tbsp grated parmesan cheese
2 tbsp chopped fresh parsley
1/4 cup fresh basil chiffonade
*check labels for gluten free

Directions:

Heat a large soup pot or Dutch oven over medium heat, spray with oil and add the sausage; cook until browned, breaking it up as it cooks with a wooden spoon about 4 to 5 minutes. Add the chopped onion and crushed garlic and cook 2 to 3 minutes. Add the parsley, broth, water, marinara sauce, bay leaves and fresh black pepper and bring to a boil; cover, reduce heat and simmer about 30 minutes.

In a medium bowl combine the ricotta, parmesan, and 2 tbsp parsley and mix.

Add the broken pasta and cook uncovered according to package directions. Divide between 6 bowls and top each with 2 tbsp ricotta cheese mixture, mozzarella, fresh cracked pepper and fresh basil on top. Makes about 8 cups.
Read more at http://www.skinnytaste.com/lasagna-soup/#XfWuCDHHO1ieewcJ.99

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Coq au Vin (The Pioneer Woman…again)

August 10, 2011 at 10:37 pm (Chicken, Entrees, Oven bakes & Casseroles, Soups/Stews)

This was my first time attempting something ambitious sounding like Coq au Vin.  Something about it sounded delightful, and I had been searching for recipes involving whole chicken.  Although, by the time I actually made this recipe, I used chicken leg quarters instead.  Turned out great though!  I used cooking wine, and was happy with the taste.  (Going against my adopted rule of “cook only with what you would drink”.)  The resulting taste was super rich and deep.  Perfect for a fall or winter evening, casual and fancy all at the same time.  And not a bank-breaker.  I probably made the first batch for $8 between sale prices and coupons.  Probably could’ve been cheaper if I’d been patient enough to wait for all the ingredients to go on sale.

Recipe: Coq au Vin

Prep Time: 25 Minutes | Cook Time: 1 Hour | Difficulty: Intermediate | Servings: 6


//

Ingredients

  • 4 slices Bacon, Cut Into Small Pieces
  • 1 whole Fryer Chicken
  • 1/2 whole Medium Onion, Diced
  • 1/2 cup Carrots, Washed, Peeled, And Roughly Chopped
  • 5 cloves Garlic, Minced
  • 2 Tablespoons Butter
  • 1 pound White Mushrooms, Sliced
  • 2 cups Burgundy Wine
  • 1 pound Pasta (egg Noodles Or Fettucini)
  • 2 Tablespoons Butter
  • Parsley, Fresh, Minced
  • Salt And Pepper, to taste

Preparation Instructions

Saute bacon pieces in a large skillet over medium low heat until fat is rendered. Remove bacon from the skillet and set aside. Increase heat to medium.

Salt fat site of chicken pieces, then place chicken, fat side down, in skillet and cook in bacon grease until both sides are nice and golden brown. Remove from pan and set aside in a 2-quart baking dish, skin side up.

Saute onions, carrots and garlic in bacon grease until onions are translucent, about 3 minutes. Remove from grease with slotted spoon and set aside.

In a separate skillet, saute mushrooms in 2 tablespoons butter until golden, about 3 minutes. Set aside.

Layer half of the bacon pieces, carrot/onion mixture, and mushrooms in pan with chicken.

Drain grease from the large skillet, then place over medium heat. Pour in 2 cups Burgundy wine, using a wire whisk to scrape loose all the burned/brown bits. Lightly salt liquid and allow to cook for 3 minutes. Pour over chicken and vegetables. Cover and bake in a 350 degree oven for 1 hour 15 minutes to 1 1/2 hours.

Cook pasta until al dente. Drain and toss with 2 tablespoons butter.

Serve chicken in a pasta bowl with noodles, sprinkling minced parsley over the top. Spoon juice from baking dish over the top of everything.

Posted by Ree on August 10 2009

 

 

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Irish Beef Stew

March 18, 2011 at 12:52 pm (Beef, Soups/Stews)

I was looking for a fun meal to make for my family for St. Patrick’s Day, and there’s just something about corned beef and cabbage that sounds overwhelmingly unappealing to me.  I found this recipe for Irish Beef Stew on SimplyRecipes.com.  My husband says it was the best beef stew I’ve ever made (and I’ve tried a few different recipes in the crock pot — good, but nothing like this one.)  The sauce is wonderful because of the Guinness and red wine. 

This also pairs wonderfully with the recipe for Irresistible Irish Soda Bread.

Prep Time:  15 Minutes

Cook Time: 1 hour, 50 minutes

Serves:  4 – 6



Ingredients:

-1/4 cup olive oil

-1 1/4 lbs. well-marbled chuck beef stew meat, cut into 1 inch pieces.  (Not extra-lean)

-6 cloves garlic, minced

-6 cups beef stock or canned beef broth

-1 cup Guinness beer

-1 cup fine red wine (Kristen’s note:  I used burgundy cooking wine, and it turned out great.)

-2 tbsp. tomato paste

-1 tbsp. sugar

-1 tbsp. dried thyme

-1 tbsp. Worcestershire sauce

-2 bay leaves

-2 tbsp. butter

-3 lbs russet potatoes, peeled and cut into 1/2 inch pieces (about 7 cups)

-1 large onion, chopped

-2 cups carrots (peeled and cut into 1/2 inch pieces)

-Salt and pepper

-2 tbsp. chopped fresh parsley

Directions:

1.  Heat olive oil in heavy, large pot over medium-high heat.  Lightly salt the beef pieces.  Working in batches if necessary, add the beef (do not crowd the pan or the meat will steam and not brown) and cook without stirring, until nicely browned on one side.  Use tongs to turn pieces over.  Repeat until all sides of the meat are browned, about 5 minutes.  Add garlic and saute 1 minute.  Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce, and bay leaves.  Stir to combine.  Bring mixture to a boil.  Reduce heat to medium-low, then cover and simmer 1 hour, stirring occassionally.

2.  While the meat and stock is simmering, melt butter in another large pot over medium heat.  Add potatoes, onions, and carrots.  Saute vegetables until golden, about 20 minutes.  Set aside until the beef stew in step 1 has simmered for 1 hour.

3.  Add vegetables to beef stew.  Simmer uncovered until vegetables and beef are very tender, about 40 minutes.  Discard bay leaves.  Tilt pan and spoon off fat.  Transfer stew to serving bowl.  Add salt and pepper to taste.  Sprinkle with parsley and serve.  (Can be prepared up to 2 days ahead of time.  Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate.  Bring to simmer before serving.)



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Tortilla Soup

October 13, 2010 at 12:14 pm (Chicken, Mexican, Soups/Stews)

Recipe given to me by my friend Monica D.  Don’t freak out that there are 1 million ingredients…this is an absolutely delightful soup:  rich, creamy, cheesy.  Worth all 60 minutes of your effort, makes a TON, and entirely ZERO calories.  Ok…so I might of made up the last part.  Sorry, I got carried away.

Ingredients:

  • 8 oz. carrots, diced
  • 8 oz. celery, diced
  • 8 oz. onions, diced
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste
  • 2 tablespoons oil
  • 4 (10.5 oz) cans chicken broth
  • 1 can (14.5 oz.) diced tomatoes (you can use 2, if you like)
  • 1 can (10 oz.) Rotel tomatoes
  • 1 packet taco seasoning
  • 1 (1o-count) package corn tortillas, broken into small pieces
  • 12 oz. chicken meat (make your own or cheat and buy 2 pkgs of Tyson fajita chicken strips, already cooked)
  • 1 cup milk
  • 12 oz. Monterey Jack cheese, shredded
  • Corn Tortilla chips, broken into small pieces (for topping)

Directions;

Saute carrots, onions, and celery in oil until tender.  Sprinkle with garlic powder, salt, and pepper.

Add chicken broth and bring to a boil.

Add tomatoes, Rotel, taco seasoning and chicken.

Cut tortillas into small pices and add to broth mixture.

Let boil for 20 minutes, or until tortillas are thoroughly incorporated into soup, stirring occasionally to keep from sticking.

Reduce heat and add 8 oz. cheese.  Simmer for 10 additional minutes.

Add milk and simmer for 10 more minutes.

If thicker soup is desired, add more diced tortillas and let incorporate into soup.

Garnish with shredded cheese and broken tortilla chips.

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Taco Soup (Crock Pot)

December 29, 2009 at 3:36 pm (Beef, Crock Pot, Soups/Stews)

Shamelessly stolen from http://crockpot365.blogspot.com

Kristen’s note:  This is really more like a chili than it is a soup.  Makes for very yummy leftovers as well.

–2 cans of kindey beans
–2 cans of pinto beans (I used 2 cans of black beans)
–2 cans of corn
–1 large can of diced tomatoes
–1 can tomatoes and chiles
–1 packet taco seasoning
–1 packet ranch dressing mix
–1 lb browned ground turkey or hamburger (optional)
–shredded cheese and sour cream for embelishment (optional)

Directions:
–brown meat if you are going to use it
–drain fat and add meat to crockpot stoneware insert
–sprinkle seasoning packets on top of meat
–drain and rinse the beans and add
–add the ENTIRE contents of the corn and tomato cans
–stir.
cover and cook on low for 8-10 hours or on high for 4-5. I think the longer you cook soup, the better, so if you have the time, opt for cooking on low. Stir well, and serve with a handful of shredded cheese and a dollop of sour cream.

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