Basic Creamy Tomato Soup Sunday, Jan 18 2009 

Appetizers and Soups , , singlegaleats 12:56 am

Ingredients
Cooking spray
1 large onion, chopped
4 cups vegetable or chicken stock
1 (28 ounce) can stewed tomatoes (no spices added)
4 cups pureed pumpkin or butternut squash
pepper

Directions
In pot, saute onion in cooking spray until limp but not browned. Stir in 3 cups of the stock, and let simmer, partially covered for about 15 minutes. Pour tomatoes into the food processor and puree. Add to pot above. Add the pumpkin and remaining 1 cup stock. Season with the pepper and other spices as deemed necessary.

 

Basil Salsa Saturday, Sep 13 2008 

Sauces and Condiments , singlegaleats 9:25 pm

Ingredients

2 large plum tomatoes, seeded and diced
1 large cucumber, peeled, seeded and diced
2 Tbsp chopped green onion
1/2 cup chopped fresh basil
1 lemon, zested
2 Tbsp fresh lemon juice
1 Tbsp olive oil
1 tsp minced garlic
1/4 tsp black pepper

Directions

In medium bowl combine tomato, cucumber, green onion, basil, lemon zest, lemon juice, oil, garlic and black pepper.

Cover and allow to stand 1 hour.

Source: calorie king

 

Spicy Tomato Mushroom Soup Sunday, Jun 8 2008 

Soups , singlegaleats 11:17 pm

Ingredients

1 large onion, chopped
1 teaspoon bottled minced garlic
8 oz. mushrooms
1 can no salt added diced tomatoes, undrained
1 tablespoon chili powder
1 tablespoon ground cumin
black pepper to taste

Directions

In a large saucepan combine undrained tomatoes, mushrooms, onion, garlic black pepper, chili powder, and cumin. Stirring occasionally bring soup to a boil and reduce heat. Cover and simmer for 1 hour.

 

Olive Garden’s Venetian Apricot Chicken Sunday, Jun 8 2008 

Entrees , , singlegaleats 11:12 pm

Ingredients

1 bunch asparagus (remove bottom inch of stems)
½ pound broccoli florets
1 tablesppon extra-virgin olive oil
4 boneless, skinless chicken breasts
Chopped parsley to garnish

Apricot Sauce
½ cup chicken stock (broth)
½ cup apricot preserves
Salt and pepper to taste

Tomato Mixture
½ pound roma tomatoes, cut into 1” pieces
6 basil leaves, cut into 1/2” pieces
1 teaspoon garlic pepper
Salt to taste

Garlic Herb Seasoning
3 teaspoon garlic pepper
1 teaspoon Italian seasoning

Directions

Combine garlic herb seasoning ingredients in a small mixing bowl and set aside. Blend chicken stock and apricot preserves in a sauce pan. Add salt & pepper to taste. Bring to a boil and remove from heat. Combine tomatoes, basil, garlic pepper and salt in a separate mixing bowl and set aside. Blanch asparagus and broccoli for 1 minute in a pot of salted boiling water. Transfer immediately to ice bath to stop cooking. Coat sauté pan with 1 tablespoon olive oil. While keeping ingredients separated in pan, heat cooled asparagus, broccoli and tomato mixture and until hot. Do not overcook. Grill chicken until internal temperature reaches 165 degrees. Place grilled chicken on a platter next to hot broccoli and asparagus. Sprinkle garlic herb seasoning on broccoli. Pour tomato mixture on top of vegetables. Top chicken breasts with apricot sauce and garnish with chopped parsley.

Makes 4 servings.

 

Plum Tomato Cabbage Soup Sunday, Jun 8 2008 

Soups , singlegaleats 10:37 pm

Ingredients

6 plum tomatoes; chopped
4 cups fat-free vegetable broth
2 cups chopped green cabbage
*Optional ingredients: salt, pepper, Splenda, Frank’s RedHot, Tabasco Pepper Sauce (Garlic or original), garlic salt

Directions

In a large pot sprayed with nonstick spray, place chopped tomatoes along with any juice and seeds. Cook over medium heat for 2 – 3 minutes, stirring occasionally. Add broth and cabbage, and raise heat to high. Once soup reaches a boil, reduce heat to low and cover. Allow soup to simmer for 5 minutes. Season to taste with salt, pepper, and any of the other optional ingredients.

Makes 5 generous 1-cup servings.

Source: hungry-girl