Minestrone Soup - 4 points

Ingredients

• 2 medium carrots, peeled and cut into 1/4 inch rounds
• 2 garlic cloves, minced
• 1 onion, finely chopped
• 1 (28 ounce) can crushed tomatoes
• 1/2-1 teaspoon dried basil
• 1/2 teaspoon dried marjoram
• 1/2-1 teaspoon dried oregano
• 1/4 teaspoon pepper
• 1 (14 ounce) can vegetable stock
• 1/2 cup small macaroni noodles or other small pasta
• 8 ounces spinach (fresh or frozen), cut into thin strips
• 1 (16 ounce) can kidney beans, undrained
• 1/4 cup packed fresh parsley or 1 tablespoon dried parsley
• grated parmesan cheese (for topping)

Instructions

1. Combine the carrots, garlic and onion in a large soup kettle or pot, and cook, covered, over low heat for about 10-15 minutes (until the onion is soft and translucent).
2. Stir occasionally and add a little stock or water if necessary to prevent scorching.
3. Add the vegetable stock, tomatoes, basil, marjoram, oregano and pepper and bring to a boil over medium-high heat.
4. Add the pasta and cook for about 10 minutes (until tender).
5. Add the spinach, parsley, beans and their liquid, and cook for about 5 more minutes (until heated through).
6. Serve with grated parmesan cheese on the side to sprinkle on top, if desired.

Servings: 6

Shrimp Louie Salad

Ingredients:

• 2 cups shrimp
• Lettuce
• Endive
• 8 Tomato wedges
• 2 hard boiled eggs
• 20 black olives
• 8 lemon wedges

Louie Dressing:

• 1 cup mayo
• 2 tbsp. parsley
• 2 tbsp. chili sauce
• 1 tbsp. catsup
• 1 tbsp. Worcestershire sauce
• 1 tbsp. A-1 sauce

Instructions:

1. Chill dressing
2. Arrange lettuce and endive on salad plates
3. Place shrimp on greens
4. Add tomato wedges, eggs, olives, and lemon wedges
5. Spoon dressing over shrimp

Tortilla Soup, 2 points+

Ingredients:

• 4 medium corn tortilla(s)
• 1/2 tsp garlic salt
• 1 small uncooked onion(s), chopped
• 1 clove(s) (medium) garlic clove(s), minced
• 2 medium fresh tomato(es), cored and chopped
• 1 average serrano chile(s)(average), cored, seeded and minced (use 1 chile)
• 1 medium yellow pepper(s), cored and chopped
• 3 cup(s) fat free chicken broth
• 2 Tbsp cilantro, minced
• 1/4 tsp table salt
• 1/4 tsp black pepper

Directions:

1. Preheat oven to 400ºF.
2. Sprinkle each tortilla with 1/8 teaspoon garlic salt, then cut each into 6 wedges.
3. Place on cookie sheet; bake until crisp, about 8 to 10 minutes.
4. Remove from oven and set aside.
5. (no)In a food processor fitted with a steel blade, combine onion, garlic, tomatoes, chile and pepper.
6. Process until vegetables are finely chopped.
7. Coat a 3-quart pot with cooking spray.
8. Add vegetables; sauté until crisp-tender, about 5 minutes.
9. Add chicken broth; simmer until vegetables are tender and flavors are blended, about 5 minutes.
10. Stir in cilantro, salt and pepper.
11. Spoon soup into 4 bowls. Top each with 1/4 toasted tortillas.
12. Yields about 1 1/2 cups per serving.

Mexican Style Weight Watchers 0 Points Soup

Ingredients:

• 2 cups fresh green snap beans, chopped
• 3 cloves garlic, minced
• 2 small zucchini, cubed
• 1 cup tomatillos, chopped
• 1 medium jalapeno, chopped fine
• 14 oz canned tomato, diced (Mexican)
• 1/2 medium poblano chili pepper
• 1 medium onion, chopped
• 1/2 tsp cumin
• 1 tsp fresh oregano
• 6 cups vegetable broth
• 2 roasted red peppers in water
• 1 Tbsp chipotle peppers in adobo sauce
• 3/4 tsp salt
• 2 Tbsp fresh lime juice
• 1/2 cup fresh chopped cilantro

Instructions:

1. Puree roasted peppers with chipotle in blender
2. Add to pan, along with vegies
3. Cover, bring to a boil
4. Reduce to low, simmer for 10 minutes
5. Stir in salt, lime juice, cilantro
6. Serving size: 1 cup