Prep: 20 minutes. Cook: 30 minutes. Makes 4 servings
2 tablespoons butter 1 tablespoon olive oil 1 medium onion, chopped 2 garlic cloves, minced 1 can (28 ounces) whole tomatoes, undrained 1 cup chicken stock 2 tablespoons tomato paste 1 teaspoon dried basil 1/2 teaspoon salt 1/2 teaspoon sugar 1/4 teaspoon dried thyme 1/4 teaspoon pepper 1/2 cup heavy whipping cream Fresh basil leaves, optional
1. In a large saucepan, heat butter and oil over medium heat until butter is melted. Add onion; cook and stir until tender, 5-7 minutes. Add garlic; cook 1 minute longer. Stir in tomatoes, chicken stock, tomato paste, basil, salt, sugar, thyme and pepper. Bring to a boil. Reduce heat; simmer, uncovered, to let flavors blend, 20-25 minutes. 2. Remove pan from heat. Using a blender, puree soup until smooth. Return to pan. Slowly stir in cream. Cook and stir over low heat until heated through. If desired, garnish with basil and additional cream.
Prep/Total Time: 10 min. Makes: 1-1/2 Cups
1 package (8 ounces) reduced-fat cream cheese 1/2 cup dried cranberries, chopped 1/2 cup chopped dried apricots 1 teaspoon grated orange zest Assorted crackers
1. In a large bowl, beat the cream cheese, cranberries, apricots and orange zest until blended. Chill until serving. Serve with crackers.
Prep/Total Time: 30 min. Makes: 16 waffles
2 cups whole wheat pastry flour 2 tablespoons sugar 3 teaspoons baking powder 1/2 teaspoon salt 2 large eggs, separated, room temperature 1-3/4 cups fat-free milk 1/4 cup canola oil 1/2 cup chopped pecans
1. Preheat waffle maker. Whisk together first 4 ingredients. In another bowl, whisk together egg yolks, milk and oil; add to flour mixture, stirring just until moistened. 2. In a clean bowl, beat egg whites on medium speed until stiff but not dry. Fold into batter. Cook waffles according to manufacturer’s directions until golden brown, sprinkling batter with pecans after pouring.
Prep: 30 min. Cook: 3-1/4 hours Makes: 10 servings (2-1/2 quarts)
1 fresh beef brisket (2 pounds), cut into 1/2-inch pieces 1 large onion, finely chopped 2 tablespoons canola oil 2 cans (16 ounces each) kidney beans, rinsed and drained 1 pound smoked kielbasa or Polish sausage, halved and sliced 1 jar (16 ounces) salsa 1 can (14-1/2 ounces) diced tomatoes, undrained 1 can (8 ounces) tomato sauce 2 cans (4 ounces each) chopped green chiles 2 garlic cloves, minced 1 tablespoon chili powder 1 tablespoon ground cumin 1 teaspoon celery salt 1/4 teaspoon salt 1/8 teaspoon pepper 2 to 3 tablespoons lemon juice 1-1/2 teaspoons grated lemon zest Optional: Shredded cheddar cheese and sliced green onions
1. In a Dutch oven, brown beef and onion in oil in batches; drain. Stir in the beans, kielbasa, salsa, tomatoes, tomato sauce, chiles, garlic and seasonings. 2. Bring to a boil. Reduce heat; cover and simmer for 3 hours or until meat is tender. Just before serving, stir in lemon juice and zest. If desired, top with cheddar cheese and sliced green onions.