Guiltless Creamy Tomato Soup

not my photo

This soup is 100% fat free. Tastes like Panera!

2/3 cup chopped shallots (can sub 1 large onion)
3 garlic cloves minced
1/4 cups water
2 cans 28 oz crushed tomatoes with basil
1T oregano
2 T brown sugar
1tsp salt ( or more to taste)
1 1/2 cups fat free half and half

In a large pot saute shallots and oregano, salt, and sugar with 1/4 cup water until tender (5 minutes). Add garlic and saute until water is gone.

Add 1 can tomatoes, puree everything with hand blender
Add the other can of crushed tomatoes
Add half and half

Heat through and serve with panini sandwiches or toast!

Buffalo Chicken Chili

Im taking this to trunk or treat tonight....found on closetkitchen.com

Ingredients

• 1 pound ground chicken
• 1 tablespoon oil
• 1 onion, diced
• 1/2 cup celery, sliced
• 1/2 cup carrots, diced
• 2 cloves garlic, chopped
• 1 teaspoon cumin, toasted and ground
• 1 cup beer or chicken broth
• 1 (15 ounce) can diced tomatoes
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 teaspoon paprika
• 1/2 teaspoon oregano
• 1/4 teaspoon cayenne
• 1/2 cup hot sauce (or to taste)
• salt and pepper to taste
• crumbled blue cheese to taste

Directions

1. Cook the chicken in a large pan over medium heat and set aside.
2. Heat the oil in the pan, add the onions, celery and carrots and cook until tender, about 10-15 minutes.
3. Add the garlic and cumin and cook until fragrant, about a minute.
4. Add the beer or broth and deglaze the pan.
5. Add chicken, tomatoes, beans, paprika, oregano, cayenne and hot sauce and simmer for 15 minutes.
6. Serve topped with crumbled blue cheese to taste.

GF Cream of Soup!

Homemade Cream of (chicken, mushroom, etc.) soup! This is  a powder that you can mix up and store to pull out whenever you need a can of cream of soup for a recipe. Much healthier and Gluten free too!

1 cup nonfat dry milk
3/4 cup corn starch
1/4 cup bouillion (mash up cubes or use granules)
4T minced dried onions
1 tsp dry basil
1 tsp dry thyme
1 tsp dry parsley
1 tsp pepper

Combine ingredients well and store in an airtight container (Glass jar works great!) Then to use it just combine 1/3 cup of mix with 1 1/4 cups water and heat on stovetop until thick!

Creamy Cauliflower Brie Soup

My mother in law and I made this recipe over the weekend - I am ADDICTED. So delicious! Its a weight watchers recipe and is only 3 points per serving. We didnt have any Brie cheese so we subbed low fat cream cheese. Its the Thyme that makes the soup so good - so dont skip or sub that with a different spice!

• 1 tablespoon olive oil
• 1 large head cauliflower , chopped
• 1 onion , diced
• 3 tablespoons flour
• 4 cups chicken broth
• 1 cup skim milk
• 1 teaspoon thyme
• 6 ounces brie cheese , rind removed ( we used low fat cream cheese instead)
• salt and pepper , to taste
• Directions:
• In a large sauce pan, saute onion in olive oil until transparent. Add cauliflower and cook on medium for 5-7 minutes stirring often. Sprinkle flour over tender crisp cauliflower and then pour in chicken broth. Add milk and cook until mixture begins to thicken. Stir in thyme and brie and remove from heat. Stir until brie is melted and then add salt and pepper if desired. Use an emersion blender to blend soup or transfer to a blender or food processor instead.

We only blended up half the soup so it was chunky. 

Easy Tortellini Soup

Make this for company, serve it in a bread bowl, and call yourself Martha Stewart. Its that impressive!

1 package of refrigerated tortellini (any flavor you like)
2 cans of chicken broth
1 jar of oil packed sun dried tomatoes (drained)
1 jar of light alfredo ( Call me Valerie Bertinelli but I tend to go full fat here)
Some cooked chicken (I love rotisserie, but frozen breasts (cooked up of course) or even canned works great too)
Handfulls of baby spinach
Salt/Pepper

In pot dump in chicken stock, chicken, tomatoes, and alfredo sauce. When boiling, dump in pasta - cook per directions (boil 8 minutes) then remove from heat. Throw in your spinach - as much as you like. Serve with grated parm on top. SO GOOD! warning: photo above was a double batch!

Christy's Famous Fatty Corn Chowder

For some time now I have been serving up steaming bowls of liquid fat called "Corn Chowder". This recipe is derived from my mother in law Shelley Beal's original recipe. I added some things here and there (chicken, extra butter, more cheese...you know, essential items). And now this has become a family favorite. Here is the whole fam-damily size version (feeds 15-20 hungry people). If you are just making this for your family of 4, cut it in half! ENJOY!


1. Cook and shred 3-5 chicken breasts, salted and peppered (I always just throw frozen ones in the oven and bake them for 2 hours)
2. In huge pot boil up 6-8 large Idaho potatoes (chopped into cubes). Drain BUT RESERVE and set aside 3 CUPS OF POTATO WATER! Place potatoes in large bowl and set aside.
3. In same huge pot melt 1 stick of butter
4. Stir in 1/3 cup of flour until a glue forms
5. Slowly stir in 2 quarts of half and half (yes, you can use fat free if you are a sissy)
This should make a thick soup base for you.
6. Dump in 3 cups of potato water
7. Dump in potatoes
8. Dump in chicken
9. Dump in 2 cans of creamed corn
10. Dump in a large bag of fresh/frozen/ or canned corn (4-5 cans)
11. Shred 2-4 cups of cheddar cheese and stir into soup. I always use 4 :)
12. Ladle into bread bowls and top with MORE cheese, and of course COOKED CRUMBLY bacon.
13. Eat as much as you can stand and then promptly find a sleeping area and lie down.
14. If possible have a loved one wipe the drizzles from your face and shirt.


The rule with this soup is: the more the better. More cheese. More bacon. More fat. More happy.