Tag Archives: skinny taste

Tomato Bisque

Fresh summer “Oh My God That Was Good” tomato bisque. Although you don’t typically think of having tomato soup in August, I think it’s the perfect time to make it. This is velvety and creamy, high in fiber and low in fat. With my garden tomatoes at their peak, canned tomatoes just won’t do. Serve this with a little fresh basil and some grated Parmigiano Reggiano. Simply delicious!

Tomato Bisque
Skinnytaste.com
Servings: 4 • Serving Size: 2 cups • Old Points: 2 pts • Points+: 3 pts
Calories: 125.8 • Fat: 4.4 g • Protein: 4.5 g • Carb: 19.5 g • Fiber: 4.5 g

Ingredients:

1 tbsp butter
1 medium onion
1 cup chopped carrots
1 celery stalk
3 cloves garlic
30 oz fresh plum tomatoes, peeled
32 oz fat free chicken broth, vegetarians use vegetable broth
3 sprigs parsley
10 basil leaves
2 bay leaves
2 tbsp reduced fat sour cream
Parmigiano Reggiano for serving (optional)

Directions:

To peel the tomatoes, boil a large pot of water. When boiling, drop the tomatoes in the water to blanch one minute, or until the skin cracks. Quickly remove from the water, let it cool a few minutes and the skin will come right off.

Chop onions, carrots, celery and garlic using a mini food processor or chopper. Melt butter in a large soup pot over medium heat. Add butter until melted, then add chopped onions, carrots, celery and garlic. Cook stirring often until soft, about 8-10 minutes. Add chicken broth and tomatoes, stirring well.

Using a string or a rubber band, tie herbs together and drop into the soup. This will make it easy to remove later. Add salt and fresh pepper, reduce heat to low and simmer covered for 30 minutes.

Remove herbs and discard, add sour cream and blend with a hand blender until smooth. (A regular blender would work, but be sure to let the soup cool before blending and fill only halfway in the blender so it doesn’t explode on you).

Ladle into bowls and top with freshly grated cheese and fresh basil.

Makes 8 cups.

Turkey Stuffed Peppers

These stuffed peppers are loaded with flavor and make a great dinner with a salad on the side. Not all stuffed peppers are cooked in tomato sauce. I used ground lean turkey and rice for a healthy, low point meal. Also great with brown rice. Make extra so you can have leftovers for lunch.

Turkey Stuffed Peppers
Gina’s Weight Watcher Recipes
Servings: 6 servings (1/2 pepper) • Time: 55 minutes • Old Points: 4 • Points+: 5
Calories: 184.7 • Fat: 2.3 g • Protein: 20.8 g • Carb: 20.2 g • Fiber: 1.6 g

Ingredients:

1 lb lean chopped turkey meat
1 garlic, minced
1/4 onion, minced
1 tbsp chopped fresh cilantro or parsley
1 tsp garlic powder
1 tsp cumin powder
salt to taste
3 large sweet red bell peppers, washed
1 cup fat free chicken broth
1/4 cup tomato sauce
1 1/2 cups cooked rice
Olive oil spray
1/4 cup reduced fat shredded cheese

Directions:

Heat oven to 400°. Spray a little olive oil spray in a medium size saute pan and heat on a medium flame. Add onion, garlic and cilantro to the pan. Saute about 2 minutes and add ground turkey. Season with salt and garlic powder, and cumin and brown meat for several minutes until meat is completely cooked through. Add 1/4 cup of tomato sauce and 1/2 cup of chicken broth, mix well and simmer on low for about 5 minutes. Combine cooked rice and meat together.

Cut the bell peppers in half lengthwise, and remove all seeds. Place in a baking dish. Spoon the meat mixture into each pepper half and fill it with as much as you can. Place all stuffed pepper halves on the baking dish and pour the remainder of the chicken broth on the bottom of the pan. Cover tight with aluminum foil and bake for about 35 minutes. Top with shredded cheddar cheese and enjoy.