Leek and Mushroom soup

This is one of my favorite soups. It's quick, it's easy to make, and it's utterly delicious.


Leek and Mushroom Soup

* 1/2 cup cream
* 3 tsp fresh thyme, or 1 tsp dried Thyme
* 6 tablespoons (3/4 stick) butter
* 2 pounds mushrooms, chopped
* 3 large leeks, chopped
* 6 tablespoons flour
* 6 cups chicken or vegetable stock
* 1 1/2 tsp salt
* 3/4 tsp black pepper

Mix cream and 1/2 thyme and put in refrigerator and let flavors meld. You may leave the thyme out of the cream if you prefer, but it's better with it.

Heat butter in saucepan. Stir in leeks, cover, and cook, stirring often, until soft, about 5 minutes. Add mushrooms, sprinkle with flour, and stir until flour is evenly distributed. Stir in stock, then salt, pepper, and remaining thyme. Bring to boil, stirring often, then reduce heat to low, set lid ajar, and simmer 20 to 30 minutes.

Top each portion with generous serving of thyme cream.

Apple grape Pepper Tilapia

This sweet-hot Cajun dish hits the taste buds just right. The sweet of the apple juice and grapes mixes perfectly with the heat of the pepper and it's perfect over rice. It's low fat and low calorie, and completely delicious.



Apple Grape Pepper Tilapia


1 medium onion
1/2 c grapes
12 oz Tilapia fillets
1/2 c mushrooms
2/3 c apple juice
1 tsp butter
1/4 c water
1 tsp cornstarch
1 tsp salt
1/2 tsp black pepper
Directions

1. Marinate fish in apple juice for 30 minutes.

2. Brown onions in butter.

3. Add fish and brown on one side. Flip over, then add grapes, mushrooms, and apple juice.

4. Cook for approximately 20 minutes at just a low simmer.

5. Add salt and pepper. Mix cornstarch with water, then stir into fish dish until it thickens. Serve hot.

Carrot Soup

I love to eat soup in the summertime; it makes a great light supper when a salad is added, and a lovely lunch. This carrot soup hits the spot, and it's even better the next day after the flavors meld all together. It's the perfect dinner when you're on a diet
, because it's low in calories, high in fiber, and very filling.

Carrot Soup

2 pounds carrots, scrubbed and chopped in a 1 inch dice
4 cups vegetable stock
1 1/2 teaspoon salt
1 medium potato, chopped
2 tablespoons butter
1 cup chopped onion
1-2 small cloves garlic, crushed
1/3 cup chopped cashews
1 cup milk
1 teaspoon thyme
1 teaspoon basil


Place carrots, vegetable broth, salt, and potato into a soup pot and bring to a boil. Cover and simmer it for 12-15 minutes. Let cool to room temperature.

Saute the onion, garlic and nuts in butter until the onions are translucent. Add to carrot mixture and add basil and thyme.

Puree everything together in a blender until smooth. Add milk and reheat until warm, but do not let boil or the milk will separate.

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Low Calorie Avocado Roasted Corn and Tomato Salsa Recipe

Summer is a great time to add spicy, different salsas as a side dish. There's an abundance of fresh vegetables to use in totally different ways and this salsa is one of my favorites. This recipe is low calorie and refreshing, and the avocado is full of good fats. Serve it beside grilled chicken or even to top a salad and shrink your waistline while still eating delicious food.


2 ears of corn, shucked
2 green onions, chopped fine, both green and white parts
1 ripe avocado, chopped in approximately 1/2 inch pieces
3 medium tomatoes chopped in 1/2 inch pieces
Juice and zest of 1 fresh lime (about 1 Tbsp each)
1/4 cup Olive Oil
1 Tbsp fresh chopped cilantro
1 small jalapeno, chopped fine, ribs and seeds discarded if you don't want it too hot
Salt and pepper to taste

Grill corn on preheated medium grill until tender and lightly browned 5-8
min, or wrap in foil and bake in 400 degree oven for 10 minutes. Let cool. Cut corn from cob. Combine corn, onions, avocado, jalapeno, and tomato in medium bowl; toss to
combine. Whisk lime juice and zest, olive oil, and cilantro in small
bowl. Pour over vegeatable mixture; toss. Season to taste with salt and pepper. Let stand at room temperature or in refrigerator for at least one hour to let flavors mingle.

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Mango Salsa Recipe

It's mango season here in Florida, and that means it's time for mango salsa. It's low calorie and delicious, and it's great with chicken, fish, or just as a great side dish for any meal.

Mango Salsa

1 mango, peeled and chopped fine *see note*
1/2 green pepper, chopped fine
1 tablespoon jalapeno, chopped fine
1/2 small red onion, chopped fine
1 tablespoon lime juice
1/3 cup roughly chopped cilantro leaves
Salt and pepper to taste

Combine all ingredients and mix well. Store in refrigerator for at least two hours before eating, so that all the tastes meld together. It's better if you leave it overnight.

*you may need to wear gloves when peeling the mango and chopping the jalapeno. Many people have an allergic reaction the oils in the mango's skin, and it can give you a nasty burn. The jalapeno can be transferred easily to tender areas such as eyes if it gets on your skin, so be careful with both of them. Wash hands thoroughly after chopping, even if you do use gloves.*

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Low Calorie Strawberry and Lemon Cream Dessert

This is a gorgeous, easy summer dessert that is very light. It has approximately 150 calories per serving, and it tastes so good. You can substitute any kind of fruit for the strawberries. I've used it with blueberries, blackberries, and peaches. Not so good with melon; the tastes just don't mesh. It's a lovely, elegant dessert that will satisfy your craving for sweets without ruining your waistline.


4 ounces (1/2 package) reduced-fat cream cheese (Neufchatel cheese, which tastes exactly the same)
3/4 cup low-fat vanilla yogurt
1 teaspoon honey
2 teaspoons grated lemon zest
2 cups fresh strawberries

Soften cream cheese, or put it on a plate in the microwave for 8 seconds, then flip it over and microwave it 5 seconds more. Scrape it off the plate using a spatula into a bowl. Add yogurt to the bowl along with honey. Using an electric mixer, beat at high speed until light and creamy. Stir in lemon zest.

Layer the lemon cream and strawberries in dessert dishes or wineglasses. If not serving immediately, cover and refrigerate for up to 8 hours.

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Low fat low calorie delicious Broccoli Soup recipe

This is a wonderful light summer soup that is low calorie and low fat, but it sacrifices none of the taste. Use fresh broccoli; the taste is much more delicious. You can make it with fat free chicken broth instead of vegetable broth, but I have a vegetarian in the house and I always use vegetable broth. Try for low-sodium if you use canned, since a lot of times store bought broth is made with tons of salt. It's a light, lovely meal when eaten with a salad and a fruit dessert. Tasty, but you don't ruin your waistline.


Broccoli soup

2 tsp olive oil
1/2 medium onion, finely chopped (about 3/4 cup)
1 clove garlic, minced
1 stalk celery, finely chopped
1 medium Yukon Gold potato, peeled and cubed
4 cups fresh broccoli, including stems, chopped
2 cups vegetable broth
1 1/2 cups skim milk, warmed to room temperature *see note*
Salt and black pepper to taste


Heat oil on medium heat in a large pot or Dutch oven. Saute onion, garlic, and celery for 3-4 minutes, until onion is softened. Add potato and chopped broccoli, then add broth and milk. Bring to a boil, then reduce heat, cover and simmer for 20 minutes, until vegetables are tender. If you prefer a smoother soup, process the slightly cooled soup in batches in your blender or food processor. I usually take out about half of it and blend it up, then add it back to the soup.

*if you add cold milk to hot liquid, you get milk that curdles in big lumps. If you don't have time to bring the milk to room temperature, add in the broth to the soup, withholding milk. Then when it comes up to a boil, add a ladle of broth to the milk. Then add it to the soup.*

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