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Swiss Chard Soup (low fat)

This recipe can be made with any fresh greens or leftover greens. Make sure you make some cornbread for this soup recipe. We like to crumble the cornbread in our bowl of soup and let it soak up all of those flavors. Man it is some good eating. We love us some greens and cook them regularly. The sister’s buy the green’s that have been washed and chopped. It makes life so much easier. Before cooking them we go through and get all of the stems out and give them a quick wash.
This soup is a great “diet food” or healthy choice. To cut the fat for this recipe don’t make the cornbread. Use olive oil instead of butter and use turkey sausage instead of pork. We have added a can of beans (Great Northern) and left out the potatoes.

Swiss Chard Soup

Go and get-
3 tablespoons of butter
1 large Vidalia onion, diced
2 stalks celery, diced
1 clove garlic, minced
1 pound of smoke sausage, sliced into bite size pieces
5 cups of Swiss chard, stems removed (can use leftover greens)
32 ounces chicken stock
4 new potatoes, diced
Salt and pepper
Several dashes Hot Sauce

Make it-
How many of our recipes start with melt your butter? With that being said go on and melt your butter in a large Dutch oven over medium heat. Let your butter melt and your pan get hot. Throw your onions, celery and garlic into the pot and cook until onions are tender and you can smell the aroma from the veggies. Add your sausage to the onion mixture. Stir the sausage around in the vegetables making sure that they all get to know one another. Cook for about 5–7 minutes. Next add the Swiss chard, or whatever other green you want to use, and stir it around. You want the greens to soak up the goodness from the butter and sausage. Add the chicken stock and new potatoes and cook for an additional 20–30 minutes or until greens and potatoes are tender. Taste and season the soup with salt, pepper and hot sauce.

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Apple Crunch Pie

This is a very easy and inexpensive dessert to make.

Apple Crunch Pie

Get-
6 apples, cored and sliced
1 tablespoon lemon juice
3 tablespoons water
1 ¾ cups sugar, divided
1 teaspoon nutmeg or cinnamon
2 stick butter, divided
1 cup flour

Make it-
Preheat oven to 350 degrees. Spray a 19x13x2 casserole dish. Arrange apple slices in casserole dish. Combine lemon juice and water and pour over fruit. Sprinkle 1 cup of sugar and cinnamon or nutmeg over the apples and then dot with 1 stick of butter. In a bowl combine ¾ cup of sugar, remaining butter (melted) and flour. Sprinkle over the top of apples. Bake for 30 minutes or until apples are tender and crust is golden brown. Serve warm with a scoop of ice cream.

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Warm Goat Cheese Salad with Cranberries and Almonds

20130108-045521.jpg Warm Goat Cheese Salad with Cranberries and Almonds

What you will need for the salad-
tablespoon lemon juice
2 teaspoons champagne vinegar
2 cloves garlic, minced
Pinch Salt
Fresh ground pepper
¼ cup extra virgin olive oil
½ cup bread crumbs
1 teaspoon basil, chopped
Salt and pepper to taste
4 ounces goat cheese, cut into 4 rounds
10 ounces mixed salad greens
¼ cup toasted almond slivers
¼ cup cranberries

Make it-
In a jar with a lid, combine the first 6 ingredients for the dressing and shake until ingredients are mixed. Set aside. Preheat oven to 425 degrees. Toss bread crumbs with basil, salt and pepper. Place bread crumbs in the center of a plate. Brush cheese rounds lightly with olive oil on both sides. Coat cheese with bread crumbs. Place cheese rounds on a greased baking sheet and bake for 5 minutes. Toss greens with nuts, cranberries and dressing. Place a cheese round on top of the salad and serve immediately.

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Salmon and Asparagus Bake

We love this recipe. It’s so very easy, it looks great and it taste even better. It’s also low fat and good for you.

This is what you will need-
2 ½ pounds fresh salmon
2 pounds fresh asparagus, ends trimmed
Salt and pepper to taste
Garlic powder to taste
3 tablespoons olive oil
3 tablespoons Dijon mustard
3 tablespoons honey

Let’s get started-
This is an easy recipe y’all. Crank your oven to 400 degrees. Line your baking sheet with aluminum foil, this makes for easy clean up. Get you another sheet of aluminum foil out; you want enough to make a packet around the salmon and asparagus. Go ahwad and put your salmon on the sheet of aluminum foil. Season the salmon with salt, pepper and garlic powder. In a small bowl combine 1 tablespoon of olive oil, mustard and honey. Coat the salmon filet with honey mustard mixture. Using the remaining 2 tablespoons of oil, toss the asparagus and season with salt, pepper and garlic powder. Put your asparagus around the sides of the salmon and fold foil around the salmon and asparagus. Pop it un the oven and bake salmon and bake for about 15-20 minutes or until salmon is flakey. When opening foil pack beware of steM. Be careful not to over cook salmon.

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Greek Burgers (Low Fat)

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We love these burgers but are trying to cut back and lose a little weight before our big vacation. So we have added a few tips to shave a lot of calories and fat from this recipe.

Tips to reduce fat and calories
1. Lean ground beef
2. Get reduced fat feta cheese
3. Lose the bun or only use 1/2 and skip butter
4. Use low fat yogurt and low fat mayo

If you want a juicy burger do not smash the burger with your spatula. You will lose all of the juices and be left with a dry burger. Remember, the meat will continue to cook after taken off of the grill. So take it off a little before you have reached the temp that you like your burger.

Greek Burgers
Ingredients:
2 pounds lean ground lamb or beef
4 cloves garlic, crushed to a paste
½ red onion, diced fine
2 teaspoons Italian seasoning
6 ounces feta cheese, crumbled (additional feta for top of burgers, optional)
Salt and pepper to taste
6 Ciabatta Rolls, or your favorite bun or roll
Butter (enough to spread on rolls)
Sliced cucumbers and shredded romaine lettuce

Sauce
¾ cup nonfat Greek yogurt
½ cup mayonnaise
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 teaspoon fresh lime juice
½ cup cucumber, diced
Salt and pepper to taste
4 cloves garlic, crushed to a paste
1 sprig fresh mint
1 tablespoon fresh parsley

Directions:
Combine meat, garlic, onion, Italian seasoning, feta and salt and pepper in a large bowl. Form into 6 large thick patties. Grill the patties over medium high heat for about 8 minutes per side, or until meat is cooked to desired temperature. Meanwhile make the sauce by combining all of the ingredients and refrigerate until meat is done. Spread butter on inside of rolls and grill or toast. Serve burgers with sauce, sliced cucumber, shredded romaine and additional feta (optional).

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Low Fat Strawberry Trifle

It is that time of year when people are tired of pigging out and are looking to lose some weight. We are among those people. Just because you are dieting doesn’t mean that you can’t have a dessert. This recipe is one of our favorites and can be made with low fat ingredients or full fat ingredients. Both recipes are very delicious. It is great with any berries or any combination of berries. We also like to add bananas to this recipe. It is so easy and people love it. Your family will never know that this is a low fat dessert.

Low Fat Strawberry Trifle

Ingredients:
1 large angel food cake, cubed (bite size)
1 (16 ounce) container frozen sliced strawberries in sugar, thawed (can slice your own strawberries and sweeten with splenda)
1 (8 ounce) block reduced fat or fat free cream cheese, softened
1 (14 ounce) can fat free sweetened condensed milk
1 (12 ounce) container reduced fat or fat free whipped topping
Fresh strawberries, sliced (for garnish)
Mint leaves (for garnish)

Directions:
In a mixer combine cream cheese and sweetened condensed milk. In a trifle bowl layer 1/3 of the cake, strawberries, cream cheese mixture and whipped topping. Continue until all ingredients are used, ending with whipped topping. Garnish with fresh strawberries and mint leaves.

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Tialapia and Corn Chowder

We eat a lot of tilapia at our house. It is inexpensive and good. This recipe is hearty and yummy and really is comforting on those cold winter nights. The Roma tomatoes on top of the chowder make it extra good. It really brings out the flavors in the soup while adding a hint of color. Now if you are trying to cut calories and fat, you can use turkey bacon, low fat versions of the canned soup and low fat milk. It’s still going to be yummy in your tummy.

Tilapia and Corn Chowder

What you will need for the chowder-

3 slices bacon
1 teaspoon olive oil
2 stalks celery, diced
1 leek, white part only, thinly sliced
1 small sweet onion
1 clove garlic, minced
2 chicken bouillon cubes
1 cup frozen whole kernel corn
1 can cream of potato soup
1 can cream of shrimp
1 ½ cup half and half or milk
½ teaspoon freshly ground pepper
1 teaspoon finely chopped fresh thyme
1½ pounds tilapia fillets, cut into bite-size pieces
2 teaspoons lemon juice
2 tablespoons spring onions
2 Roma tomatoes, seeded and finely chopped
Fresh parsley

Soups on-
Chop your bacon up and fry it up in a large Dutch oven. Keep your heat at medium and stir making sure that all of the bacon is cooking evenly. Fry until crisp, this will take about 5 to 7 minutes. Drain on paper towels, reserving some bacon drippings. To the bacon drippings add your oil and let it get hot. Next you’re going to want to add the celery, leeks, onions, garlic and bouillon cubes to the pot. Cook until the vegetables are soft, this will take about 7 – 9 minutes. The aroma of the vegetables cooking in the drippings will make you want to slap your Mama. Are your vegetables tender? Well then it’s time to add your corn, cream of potato soup and cream of shrimp. Add the half and half and season it up with black pepper and thyme; bring it back down to a gentle simmer. Put the tilapia on top of soup and gently fold into chowder. Do not over stir. The fish will fall apart. Cook until the tilapia is cooked, this should take about 8 – 10 minutes. Remove the pot from the heat. Stir in lemon juice and the reserved bacon. Ladle into bowl and top with spring onions, tomatoes and parsley.

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New Years Soup (made with leftover greens and black eyed peas)

This recipe is made from your leftover greens and black eyed peas from New Years day. It has been a tradition of ours to make this soup the day after New Years. This soup is sure to bring you plenty of luck, progress and prosperity.

New Years Soup

Get-
3 tablespoons of butter
1 large Vidalia onion, diced
2 stalks celery, diced
1 clove garlic, minced
1 pound of smoke pork sausage, sliced into bite size pieces
5 cups of collard greens (or any greens), stems removed (can use leftover greens)
2 cups black eyed peas
32 ounces chicken stock
Several dashes Louisiana Hot Sauce

Make it-
Melt butter in large skillet over medium heat. Add onions, celery and garlic to butter and sauté until onions are translucent. Add sausage to onion mixture. Cook for 5 – 7 minutes. Add cooked or fresh greens, chicken stock and peas and cook for an additional 20 – 30 minutes.

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suzettedupuywagner's avatarSass!

The Sisters Marvelous Mac-N-Cheese Soup

At last my love has finely come along! This soup makes me want to slap my self! It is defiantly the sho-nuff comfort food! I truly hope you get as much pleasure from this as we do!

Ingredients

2 cups dry elbow macaroni

½ cup onions

2 Tbsp, unsalted butter

1/3 cup all purpose flour

½ cup dry white wine

2 cups chicken broth

2 chicken bouillon

1 Tbsp, course ground mustard

2 dashes Louisiana Hot Sauce

1 Tbsp, Slap Ya Mama Cajun Seasoning

2 cups whipping cream

2 cups shredded Sharp Cheddar Cheese

2 cups shredded Gouda Cheese

1 Tbsp, fresh lemon juice

Salt and pepper to taste

¼ cup crumbled blue cheese

2 Tbsp, minced fresh chives

Directions

Cook macaroni in a pot of salted water according to package directions; drain and set aside.

Sautee onions in butter in a large saucepan over…

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