MADEOVER Smoky Tomato Soup

Ingredients:
1 tablespoon extra virgin olive oil
4 slices turkey bacon, chopped
3 garlic cloves, chopped
1 onion, chopped
3 celery stalks, chopped
2 carrots, chopped
Salt and Pepper
4 cups chicken stock
1/2 tsp. dried oregano
1 (28-0z) can low sodium crushed tomatoes
1 tsp. sugar
2 tsp. paprika
1/4 cup skim milk
3 tbsp. chopped fresh chives
Directions:
Heat the olive oil in a medium soup pot over medium-high heat. Add the copped bacon and cook until crisp, 2 to 3 minutes. Using a slotted spoon, transfer the crispy bacon to paper towels to drain and reserve for the top of the soup. To the same pot, add the garlic, onions, celery, and carrots and season with salt and pepper. Cook for 5-6 minutes, until the vegetables are tender. Scoop the veggies into a food processor, add about 1/2 cup of the chicken stock and the oregano, and puree until smooth. Return the pureed veggies to the pot, place back over medium-high heat, and add the remaining chicken stock, the crushed tomatoes, the sugar, and the paprika. Bring the soup up to a bubble, stir in the milk, and serve warm.

5 Servings, 110.6 Calories, 5.5g fat, 1.9g saturated fat, 1.4g polyunsaturated fat, 3.9g monounsaturated fat, 16.6mg cholesterol, 1165mg sodium, 755.6mg potassium, 12.2g total carbs, 0.8g dietary fiber, 2.3g sugar, 4.2g protein

• 
• 
• 
• 
• 

Mediterranean Chicken Sandwich

INGREDIENTS
1 tbsp prepared hummus
1-1/2 tsp fat free plain yogurt
2 slices whole grain bread
4 ounces grilled chicken, thinly sliced
1/3 cup loosely packed fresh spinach leaves, stems removed
3 slices tomato
4 slices cucumber
2 very thin slices red onion

DIRECTIONS
In a small bowl, stir together the hummus and yogurt until well combined.

Lay one bread slice on a serving plate. Top it evenly with the chicken then the spinach, cucumber, tomato, and onion. Spread the hummus mixture evenly over the remaining bread slice and flip it atop the sandwich. Serve immediately, or wrap in plastic wrap and refrigerate for up to 1 day.

Per serving: 340 calories, 36 g protein, 39 g carbohydrates, 4 g fat, 65 mg cholesterol, 8 g fiber, 324 mg sodium

From the Biggest Loser Family Cookbook

• 
• 
• 
• 
• 

Meatball Stroganoff

Ingredients
1 12- to 16-ounce package frozen cooked meatballs
1 cup lower-sodium beef broth
1 4-ounce can (drained weight) sliced mushrooms, drained
1 8-ounce carton dairy sour cream
2 tablespoons all-purpose flour
1/2 cup milk
1 tablespoon Dijon-style mustard
4 cups hot cooked wide egg noodles
Snipped fresh parsley (optional)

Directions
1. In a large skillet, combine meatballs, broth, and mushrooms. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until meatballs are heated through.
2. In a small bowl, stir together sour cream and flour. Whisk in milk and mustard. Stir sour cream mixture into skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve over hot cooked noodles. If desired, stir in snipped fresh parsley.

• 
• 
• 
• 
• 

Monterey Tortilla Casserole

Ingredients
Nonstick spray coating
6 6-inch corn tortillas, each cut into 6 wedges
2 cups cubed cooked chicken
1 cup loose-pack frozen whole kernel corn
1 16-ounce jar salsa verde
3 tablespoons light dairy sour cream
3 tablespoons snipped fresh cilantro
1 tablespoon all-purpose flour
1 cup shredded Monterey Jack cheese
Light dairy sour cream (optional)
Snipped fresh cilantro (optional)
Chopped tomato (optional)
Jalapeno pepper, thinly sliced (optional)

Directions
Spray baking dish with nonstick coating. Reserving 6 of the tortilla wedges, place the other tortilla wedges in the bottom of dish. Place the reserved 6 tortilla pieces on a baking sheet; bake in a 350 degree F oven about 10 minutes or until crisp and golden. Meanwhile, combine chicken, corn, salsa, the 3 tablespoons sour cream, cilantro, and flour. Pour over tortillas.
2. Bake, uncovered, in a 350 degree F oven for 20 minutes. Arrange baked tortilla pieces atop casserole. Top with cheese; bake for 5 to 10 minutes more or until heated through. If desired, garnish with additional sour cream, jalapeno slices, cilantro, and tomato.

• 
• 
• 
• 
• 

Meatball Soup

This was one of those recipes where my husband kept going back to the pot for bowl after bowl until it was gone. So tasty.

INGREDIENTS
2 beaten egg white
1 cup soft bread crumbs
1/2 cup finely chopped onion
1/4 tsp. garlic powder
1/4 tsp. black pepper
1 lb. lean ground beef
7 cups beef broth
2 cans (14-1/2 ounces) diced tomatoes with Italian herbs, undrained
2 cups sliced fresh mushrooms
1 cup water
1 cup dried small bow tie pasta
3 cups torn fresh spinach (or 1/2 of a 10-ounce pkg. frozen chopped spinach, thawed and well drained)

DIRECTIONS
In a medium bowl, combine egg white, bread crumbs, onion, garlic powder, and pper. Add ground beef; mix well. Shape meat mixture into 3/4-inch meatballs.
Lightly coat a large skillet with cooking spray. Cook meatballs over medium heat about 8 minutes or until no pink remains, turning occasionally to brown evenly. Set meatballs aside.
Meanwhile, in a large saucepan, stir together broth, undrained tomoatoes, mushrooms, and water. Bring to boiling; add pasta. Return to boiling; reduce heat. Simmer, covered for 10-2 minutes or until pasta is tender. Stir in meatballs and spinach. Cook for 1-2 minutes more or until fresh spinach wilts or frozen spinach is heated through.

• 
• 
• 
• 
• 

Mini Quiche

Ingredients
1 can refrigerated buttermilk biscuits
1 cup shredded Swiss cheese
2 eggs
2 green onions with tops, finely chopped


Directions
Separate biscuits and divide each roll into sections. Press dough section in lightly greased muffin cups stretching slightly to form shell. Mix cheese, eggs, and onions and spoon mixture into shells. Bake for 15 minutes or until firm at 375 degrees.

• 
• 
• 
• 
• 

Machaca Beef

The name always turned me off to this recipe, but after I read the ingredients, I decided to give it a try. I'll update tomorrow on how it tasted.

INGREDIENTS
1-1/2 lb beef roast
1 large onion, sliced
4 oz can chopped green chilies
2 beef bouillon cubes
1 1/2 tsp. dry mustard
1/2 tsp garlic powder
1 tsp. seasoning salt
1/2 tsp. pepper
1 cup salsa

DIRECTIONS
Combine all ingredients except salsa in slow cooker. Add just enough water to cover. Cover and cook on low 10-12 hours, or until beef is tender. Drain and reserve liquid. Shred beef using two forks to pull it apart. Combine beef, salsa, and enough of the reserved liquid to make of desired consistency. Use this filling for burritos, chalupas, quesdillas, and tacos.

• 
• 
• 
• 
• 

Marinated Baked Pork Chops

The hubs found this recipe himself and prepared it for dinner tonight! I am so stinkin' lucky! It was really good. Great flavor, just sweet enough.

INGREDIENTS
1 tablespoon soy sauce
2 tablespoons vegetable oil
1 tablespoon Worcestershire sauce
1 teaspoon lemon juice
2 tablespoons brown sugar
2 tablespoons ketchup
6 pork chops, trimmed

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a small bowl, thoroughly blend soy sauce, vegetable oil, Worcestershire sauce, lemon juice, brown sugar, and ketchup.
Place pork chops in a medium baking dish, and spread with 1/2 the sauce.
Bake pork chops 30 minutes in the preheated oven. Turn, and spread with remaining sauce. Continue baking 30 minutes, or until internal temperature of the chops has reached 160 degrees F (70 degrees C).

• 
• 
• 
• 
•