1 blue smartpoint

Here’s a really hearty and healthy soup for any day of the week. The broth is so rich and flavorful. It’s packed with 6 grams of fiber per each cup! This soup will surely satisfy the non-vegetarians in your family. The skinny for 1 cup, 139 calories and 3 grams of fat. Great as a first course or main course soup. To make it a satisfying main course soup, serve a 1½ cups serving.

Vegetarian Tortilla Soup

extra virgin olive oil

onion, chopped

fresh garlic, chopped

(6-inch) corn tortillas,

tomato paste, (see shopping tips)

smoked paprika, (see shopping tips)

chili powder

garlic powder

cumin

black pepper,

reduced-sodium vegetable broth, (I used Trader Joe’s organic vegetable broth)

(15 oz) can diced tomatoes

(14 oz) can black beans, rinsed and drained

corn

lemon

Nonfat plain yogurt

Reduced-fat tortilla chips, crushed ((2 tablespoons per serving))

In a large nonstick pot, add olive oil, onions and garlic. Sauté for 2 minutes.

Add chopped tortillas, tomato paste, and all seasonings. Sauté for 2 minutes.

Stir in vegetable broth and tomatoes. Bring to a boil, turn down heat and simmer, uncovered, for 15 minutes.

Add beans, corn and fresh squeezed lemon or lime juice.  Mix well. Cook 10 minutes more.

Top each with crushed tortilla chips and yogurt or sour cream, if desired.

This soup freezes great!

Here’s a really easy recipe that’s full of healthy ingredients and packed with flavor. Many of the ingredients you probably have on hand. Each serving has 246 calories, 8 grams of fat.

Delectably Skinny Chicken, Peppers and Onions Skillet

onions

large bell peppers

chicken

fresh rosemary, minced

Cooking spray

olive oil, divided

basil

balsamic vinegar

fresh garlic, minced

Salt and black pepper,

In a large microwave-safe bowl, add sliced onions and bell peppers. Cook on high in a microwave for about 5-8 minutes, until soft.

In the meantime, Add chicken pieces to a plate. Squeeze the juice of 1 lemon over chicken.  Sprinkle 1 teaspoon minced rosemary and add a little salt and pepper.

Coat a large, nonstick pan with cooking spray.  Add 1 teaspoon of olive oil and heat. Add chicken and juice from the lemon into the pan. Cook until no longer pink, about 5-6 minutes. Stir often. Remove chicken to a plate.

In the same pan, coat again with cooking spray. Add 2 teaspoons olive oil. Add cooked onions and bell peppers, basil, and a little salt and pepper. Pour ¼ cup balsamic vinegar over the top. Cook over medium-high heat, stirring often, until the vegetables are soft and slightly caramelized, about 10 minutes. If the pan gets too dry, add 1 more teaspoon of olive oil and 3 tablespoons of water. Stir in garlic and cook, stirring, until fragrant and soft, 1 minute. Return chicken to pan. Add 2 tablespoons balsamic vinegar and 1 tablespoon rosemary. Mix everything together. Continue to cook, stirring until warmed and well blended, about 2 minutes.

Arrange on a platter or plate each serving. Any leftovers will keep in the fridge a few days or freeze great!

Thousand Island was extremely popular back in the 1950s. After you try this coral-colored dressing you’ll clearly see why it’s still so popular today! Normally quite fattening, my skinny remake uses my very low calorie ranch dressing as its base. With just a handful of ingredients, it comes together really quickly. Each tablespoon of this nostalgic dressing has just 21 calories and 1 gram of fat.

Skinny Kitchen’s Thousand Island Dressing (21 calories a tablespoon)

The BEST Skinny Ranch Dressing (3 ingredients)

chili sauce, (see food facts)

sweet pickle relish

yellow mustard

paprika ((don’t use smoked paprika

Prepare the skinny ranch dressing. You don’t need to refrigerate it before making this dressing.

In a medium bowl, add 1 cup of ranch, chili sauce, pickle relish, mustard and paprika. Mix together using a whisk to blend well.

Refrigerate at least ½ hour to thicken. This dressing will keep in the refrigerator for at least 1 week.

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