2 tablespoons butter
4 Fennel bulbs, chopped
1 onion, chopped
3 cups chicken stock
3 tablespoons anise liqueur
1/2 cup 35% cream
Salt and freshly ground pepper
1. Melt the butter in a soup pot and add the fennel and onions. Stir over medium heat for 10 minutes.
2. Add the stock and salt and bring to a boil, then let simmer for 30 minutes.
3. Puree the soup on a blender until smooth.
4. Add the liqueur, cream and pepper. Do not bring to a boil or the cream may curdle.
Makes 4-6 servings
4 tablespoons butter
1 1/2 cups onions, chopped
1 carrot, peeled and diced
2 cups mushrooms, sliced
1/2 cup fresh parsley, chopped
5 cups beef broth
1 cup red wine
1/2 cup pearl barley
Salt & freshly ground pepper
1. Melt the butter in a stockpot and add the onions, cook over medium heat for 5 minutes. Add the carrots and mushrooms and cook for another 5 minutes.
2. Add the remaining ingredients and bring to a boil, let boil 1 minute and then lower heat and let simmer for 1 hour or until barley is tender.
3. Adjust seasonings.
Makes 6 servings.
4 tablespoons olive oil
1 onion, peeled and chopped
1 butternut squash
1 acorn squash
2 carrots, peeled and chopped
5 cups chicken stock
2 tablespoons brown sugar
2 tablespoons dark rum
1/4 teaspoon ground ginger
Pinch of cayenne pepper
1. Cut squash in half and scoop out seeds. Place in a roasting pan and lightly brush the squash with some of the olive oil and sprinkle the brown sugar over them. Bake the squash in the oven at 350f until tender.
2. Add the rest of the olive oil to a soup pot and cook the onions and carrots for 10 minutes. Add the stock and spices and bring to a boil.
3. Scoop out the pulp of the cooked squash and add to the stock and let simmer for 10 minutes. Add the rum.
4. Puree in a blender; adjust the seasonings and serve.
Makes 4 – 6 servings
Flour tortillas or your favorite wraps.
1 can chickpeas, drained and rinsed
1 large garlic clove
2 tablespoons Greek natural yogurt
Juice of one lemon
Salt and pepper to taste (optional)
Place chickpeas, garlic, yogurt, and lemon juice in a blender, mix on high speed until smooth. Season with salt and pepper to taste.
1 Eggplant, sliced
2 zucchinis, cut into matchstick strips
1-2 large portabella mushroom caps, rinsed, dried, and sliced
1 yellow pepper, cored, seeded and sliced
1 red onion, peeled and sliced
1 tablespoon extra virgin olive oil
Place the vegetables on a non stick cookie sheet, and drizzle with the olive oil. Bake in a preheated oven at 350F for approximately 45 minutes or until tender and roasted.
Warm the tortillas or wraps according to package directions, then spread with hummus, and fill with veggies, wrap and serve.
Weight Watchers Friendly Recipe
Points: 2 Per Serving
1 1/4 cups flour
1 1/4 cups whole wheat flour*
2/3 cup unsweetened cocoa powder
2 cups skim milk
2 cups splenda**
2 tablespoons white vinegar
1 teaspoon vanilla
2/3 cup unsweetened apple sauce
Directions: Beat everything together and put into a 9 x 13 pan sprayed with nonstick cooking spray. Bake at 350 for 30 minutes. Cool and serve with fat free cool whip and your choice of toppings.
Serving Size: 1/12
Variation: Top with 2 T.Cool Whip Free and 1/2 cup Strawberries per piece, and it will be a total of 3 points per 1/12 serving.
* using all white flour does not change the points, it’s close, it does change the amount of fiber.
** using sugar instead of splenda adds 28 points to the entire recipe. That would make each serving 4.3 points. Or 5.3 per serving if you use the variation.