Panzanella Stoup--ALA Rachel Ray

I love me some Rachel Ray. This is one of my all-time favorite 'stoup' recipes. For those of you not in the know, a 'stoup' is too thick to be called a soup, but too thin to be considered a stew. Enjoy carbaholics. This soup is mighty tastey!


What's Needed:
3 T. extra-virgin olive oil
3 bell peppers, one yellow, green, and red; seeded and diced
1 medium onion, chopped
4 garlic cloves, finely chopped
1/4 C. balsamic vinegar
1 28-oz. can crushed tomatoes
4 C. torn or chopped stale crusty bread, about 1/2 a loaf
salt and black pepper
1 C. fresh basil leaves, torn (or about 1 to 1.5 T. of dry basil)
Shredded Parmesan cheese to pass at the table

1. Place a large pot over medium-high heat with 3 T. of olive oil. Add the bell peppers, onions, and garlic. Cook for 10 minutes.

2. Stir in the balsamic vinegar. Cook for 1 minute, then add the chicken stock and crushed tomatoes. Bring to a boil.

3. Add bread. Reduce heat to simmer. Stir after 5 minutes, then let simmer for another 5 minutes.

4. Season with salt and pepper to taste. Fold in the basil. Stoup is done when a spoon stands upright in the pot (see picture).

5. Serve in soup bowl and top with some cheese.

Husband's Grade: C (My grade: A)
PointPlus: 7

Taken from: Rachel Ray Just in Time

Summer Edition: Pasta Primavera

What's Needed:
1 tsp. olive oil
2 onions, finelly chopped
1 garlic clove, minced
1 green, red, or yellow bell pepper, seeded and diced (I use frozen pepper strips instead of fresh)
1 medium cucumber, diced (or you can use zucchini)
1 C. coarsely chopped plum tomatoes
1/2 C. low-sodium chicken broth
1/4 tsp. salt
2 T. parsley
1/4 tsp. dried oregano
3 C. hot cooked penne or medium pasta shells
1/3 C. shredded smoked provolone (or other smoked cheese)
1 T. grated Parmesan cheese

1. In a large skillet over medium heat, heat hte oil. Saute the onions, garlic, bell pepper, and zucchini until the onions are golden, about 5 minutes.

2. Stir in the tomatoes, broth, salt, parsley, and oregano. Bring to a boil.

3. Reduce heat and simmer until thickened, about 10 minutes.

4. Pour over penne, then stir in provolone and Parmesan.

Husband's Grade: C
PointsPlus: 6 points (1.5 C. pasta and veggies)

Inspired by: Weight Watchers New Complete Cookbook

Coq au Vin

What a beautiful dinner this turned out to be. I highly suggest serving it with egg noodles. I served it with wheat penne. It was still good, but I think egg noodles would be better.

What's Needed:

4 slices turkey bacon
1 1/2 C. frozen pearl onions
1 clove garlic, minced
1 tsp. dried thyme leaves
1/4 tsp. ground black pepper
3-4 boneless, skinless chicken breasts
1/2 C. dry red wine
3/4 C. fat-free chicken broth
1/4 C. tomato paste
3 T. flour

1. Cook bacon. Crumble after cooking.

2. Layer ingredients in slower cooker: onions, crumbled bacon, garlic, thyme, pepper, chicken, wine, and broth.

3. Cover. Cook on LOW 5-6 hours.

4. Remove chicken and vegetables. Cover and keep warm.

5. Ladle 1/2 C. liquid into bowl. Turn slow cooker to high. Cover.

6. Mix removed liquid, tomato paste, and flour until smooth.

7. Return mixture to slow cooker. Cover. Cook 15 minutes or until thickened.

Husband's Grade: C (I thought it was about a B)
PointsPlus: 6

Inspired by: Fix-It and Forget-It Lightly

A Tale of Two Casseroles

I like to call this "Italian Shepherd's Pie". I've made several versions of this casserole--one that Joe, my husband, adores, and the other is my personal favorite. The recipes, both with slight changes, are included below.

Version A (a.k.a. My Favorite)


What's Needed:
3/4 C. Mozzerella cheese
2 C. mashed potatoes, refrigerated mashed potatos, or made from potato flakes
1 lb. ground beef, browned and drained
1/2 C. chopped onion
2 C. bell pepper
1 14.5 oz. can of Italian Stewed tomatoes
1 can tomato paste
1/4 tsp. pepper
Paprika

1. Stir 1/2 C. cheese into potatoes; set aside.

2. In a large skillet, add onion, bell pepper. Cook until tender. Add ground beef, undrained tomatoes, tomato paste, and pepper. Bring to boiling. Transfer mixture into a 2 qt. casserole dish.

3. Spoon mashed potato in mounds on top of ground beef mixture, the spread to cover. Sprinkle the top with the remianing cheese and paprka.

4. Bake in a 375 oven for 30 minutes or until mashed potato top is golden brown. Let stand 5 minutes before serving.

Husband Rating: C
PointsPlus: 7 per serving (cut into 6 pieces prior to serving)
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Version B (a.k.a. Joe's favorite)--Changes are indicated in bold


What's Needed:
3/4 C. Mozzerella cheese
2 C. mashed potatoes, refrigerated mashed potatos, or made from potato flakes
3/4 lb. ground beef, browned and drained
1/4 lb. sweet Italian sausage, browned and drained
1/2 C. chopped onion
2 C. green beans (or peas)
1 14.5 oz. can of diced tomatoes
1 can tomato paste
1/4 tsp. pepper
Paprika

Follow the same directions as above, substituting ingredients as needed.

Husband Rating: A
PointsPlus 8 per serving