Cream of Italy Soup

This is a quick, tasty and low calorie lunch that I enjoy on school days when break time has to be brief and energizing!

Ingredients:

2 cups chicken broth*
¼ cup spaghetti sauce*
2 TBS fat-free sour cream
Additional basil to taste

Combine broth and spaghetti sauce in a medium saucepan and heat to almost boiling. Add fat free sour cream and stir until blended. Add basil to taste.

Serve with 2 tablespoons of salad croutons and Parmesan cheese.

Serves 1
100 calories (includes garnish)

*This recipe can be made vegetarian by substituting vegetable broth and vegetarian sauce

Easy Alfredo Linguine

Easy Alfredo Linguine with Lover's Shrimp Scampi

This new recipe is the perfect complement for Lover's Shrimp Scampi! It combines the butter and garlic flavors of the Scampi with a creamy hint of Parmesan cheese.

Easy Alfredo Linguine

2 servings of linguine noodles cooked and drained.
1/4 cup half and half
3 tablespoons butter or margarine
garlic and parmesan cheese to taste

After draining linguine, return it to the pot you cooked it in. Add all the sauce ingredients and stir. Allow to sit, covered, for about 2 minutes to thicken sauce slightly and serve with "Lovers Shrimp Scampi."

Zucchini Pancakes

Credits: Papers - From The East by Lelanie
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Zucchini pancakes have great flavor and they look like a pancake with the texture of a soufflé. They're a wonderful morning or brunch treat!


Zucchini Pancakes

1 medium zucchini
1/2 cup egg beaters or 1 egg
1/4 cup parmesan cheese
1/3 cup flour
Fresh ground pepper to taste

Grate zucchini into a small-medium mixing bowl.

Add the egg beaters (If using an egg, whip the egg in a separate cup first) mix until the zucchini is coated. Add the parmesan cheese and flour and mix until it forms a batter. Grind in fresh black pepper.

Heat griddle sprayed with cooking spray or with a teaspoon of cooking oil.

Spoon batter into the hot griddle in the same wa you would regular pancakes. When the bottom is browned, flip the pancakes to cook the other side. When the pancakes are done, both sides will be browned and the inside moist and airy, like a soufflé.

Serve with butter or sour cream.

Recipe makes four regular sized pancakes.

Originally posted at The Chronicles of Nani August 2008

Creamy Carrot Soup

What a wonderful veggie the carrot is! I have found in the Davlicious test kitchen that carrots adapt to both vegetable and potato or squash preparations. This recipe incorporates the texture of a cream of potato soup with the delicate seasoning of vegetable soup and a character that’s all carrot! I’ve had it as a warm winter soup and chilled in the summer and it’s spectacular both ways!


Creamy Carrot Soup

Ingredients:
1 medium onion, diced
1 TBS olive oil
2 tsp dried basil
1 can chicken broth (vegetable broth can be substituted)
2 cups baby carrots or carrot chunks
3/4 cup skim or low-fat milk
ground black and white pepper to taste

In a sauce pan on medium-high heat, sauté onions in olive oil until soft. Mix in basil and stir until fragrant. Add chicken broth and carrots. Bring to a boil and reduce heat to medium-low. Cover and let cook until carrots are very soft.

Uncover, remove from heat and allow to cool until steam is no longer rising when stirred. Put contents of whole pan into a blender and mill until all of the carrots are ground. Slowly blend in milk.

Return to stove on low heat, stirring constantly. Garnish with basil sprinkled on top and serve with a Hawaiian roll.

Makes 2 servings, About 250 calories, with one roll

Originally posted at The Chronicles of Nani May 2008

Spicy Marinara in Minutes

Spicy Marinara in Minutes

Makes enough for 8 oz. pasta

1 medium onion, chopped
1 clove garlic, minced
1 tsp olive oil
1 tsp. dried oregano
1 sp dried basil
1/2 tsp. dried red pepper
14 oz can of diced tomatoes
salt and pepper to taste

In a medium saucepan, sauté onion and garlic in olive oil over med-high heat until tender. Add oregano, basil and red pepper and sauté one minute longer. Add tomatoes

Bring just to boil and reduce heat. Salt and pepper to taste. Simmer about 3-5 minutes.

Serve over your favorite pasta and enjoy!

Originally posted at Simply Davine January 2006

15-Minute Black Bean Soup

15-Minute Black Bean Soup

Serves 2

1 small onion, chopped
1 TBS cooking oil
1 tsp cumin
1 tsp oregano
1 16-oz can black beans (NOT drained)
1 cup water
1 TBS lemon juice

In medium sauce pan, brown onion in cooking oil over medium-high heat.

Add oregano and cumin stirring until spices are fragrant. Add beans and water. Bring to a boil and lower heat to medium.

Let soup cook for about five minutes or until beans are very soft and some of the liquid has cooked off.

Remove from heat. Add lemon juice and mash with a potato masher or fork to thicken soup. Serve with a dollop of sour cream.

Originally posted at Simply Davine January 2006

Plum Tomato Soup

Plum Tomato Soup

1 tsp olive oil
1 small onion, chopped
1 medium carrot, chopped
2 stalks celery , chopped
1 tsp each: parsley, oregano and basil
2 cups Chicken broth*
1/2 cup white wine
10 plum tomatoes, halved

Heat oil in medium saucepan. sauté onions until tender. Add celery and carrots and continue to sauté until the carrots are tender-crisp. Reduce heat.

add parsley, oregano and basil and mix just until spices are fragrant. Add chicken broth and wine and allow to come to a slight boil over medium heat. Add tomato halves and cover.

Simmer until carrots are soft and can be easily mashed with a fork. Remover from heat and process in a food mill until soup is all pureed. Serve with parmesan cheese or croutons as a garnish.

serves 2-3 people

* Vegetable broth can be substituted for vegan preparation

Originally posted at Simply Davine October 2005

Veggie Pancakes

Veggie Pancakes

Serves 1-2 people

1 medium potato
1/2 large carrot (or 6 baby carrots)
3" piece of medium sized zucchini
1 TBS flour
1 TBS fresh minced parsley
1 TBS chopped onion
1/4 cup egg substitute
3/4 tsp olive oil
1/4 tsp salt
1/4 tsp fresh ground pepper

preheat oven to 450º F

Grate potato, carrot and zucchini. Place in a clean cloth napkin to use as a sieve. Squeeze out as much excess liquid as possible.

Mix the sieved vegetables with the other ingredients in a bowl.

Spoon mixture onto a baking sheet sprayed with cooking spray in mounds about 2" across about 1" apart.

Bake at 450 for 6-8 minutes. Take out and flip the pancakes to the other side. Return to oven and bake another 6-8 minutes, until golden brown.

Serve with sour cream, apple sauce or apple butter.

Makes 6 pancakes or 2 servings at 122 calories a serving.

Originally posted at Simply Davine October 2005

Tzadziki Slaw

Tzadziki Slaw

1 cup shredded carrots
1 cup diced tomatoes
3 TBS prepared Tzadziki sauce

Mix carrots and tomatoes in a medium bowl. Fold in Tzadziki sauce

Season with salt and pepper to taste if desired.

Can be served immediately. Best if refrigerated over night.

serves 2


Originally posted at Simply Davine March 2005

Nacho Mountain

Nacho Mountain

1 large bag baked tortilla chips
1 jar prepared cheese dip (Nacho's Cheese)
1 16 oz bag shredded cheddar or Mexican blend cheese
1 lb of prepared taco mean
(1 lb ground beef or turkey browned with a taco seasoning packet)
I 15 oz can fat free refried beans
I jar salsa (Mild to hot depending on taste)
Chopped tomatoes, green onions, bell pepper
shredded lettuce
sliced black olives
Sour cream

Put the tortilla chips in a large bowl in the center of a Lazy Susan to form the main part of the community mountain. (Can be just placed in the middle of the table if a Lazy Susan isn't available) Place the other ingredients in small bowls around the mountain to create the "foothills"

Each person places chips on their own plate or bowl, and builds their personal mountains from the assorted condiments.

Serves 4-6

Originally posted at Simply Davine June 2004
Featured at The Chronicles of Nani April 2008

Nani's Feisty Feta Whip

Nani's Feisty Feta Whip

8 oz Feta cheese, crumbled
1/2 tsp oregano
3 large pepperoncinis
Extra juice from the pepperoncinis

Combine the first three ingredients in a food processor and process until smooth. Add extra pepperoncini juice as needed to reach desired consistency. The Whip should be somewhere between a spread and a dip. Serve with pita bread or pita chips.


Originally posted at Simply Davine January 2004

A Midsummer Evening's Pasta

The aziago cheese in this recipe makes it a bold flavor that will be complimented, not overpowered by Cabernet or Merlot. It will even stand up to a Chianti.

A Midsummer Evening's Pasta

serves 2
2 cups of dry Farfalle (bowtie) pasta
2 roma tomatoes
1 cup of fresh basil leaves torn into bite-sized pieces
1 TBS. olive oil
salt and pepper to taste
3/4 cup of freshly shredded Aziago cheese.

Boil pasta in water with an extra drop of olive oil to keep it from sticking. Cook pasta until it is al dente.

While the pasta is cooking, dice the tomatoes and mix them with the fresh basil and olive oil. Adjust taste with salt and pepper.

When pasta is done cooking, drain it and put it in a serving bowl, immediately adding the tomato and basil mixture and the aziago cheese. Mix it to warm the additional ingredients and melt the cheese. Serve warm.

Originally posted at Simply Davine August 2003

Vineyard Lunch Salad

The perfect melding of the sweet and earthy tastes of the vines combine in a sensation for the taste buds that is best complimented by a smoky white wine or a sweet dessert wine.

Vineyard Lunch Salad

4 cups of baby lettuce salad combination or hearts of romaine
1/2 cucumber, sliced
6 grape tomatoes, halved
8 white grapes, halved
8 red grapes, halved
1/2 cup dried cranberries or raisins
1 cup walnut pieces
1/3 cup crumbled feta cheese
Raspberry vinaigrette dressing.

Divide lettuce in half and arrange each half on a plate. Arrange half of the cucumber, and grape tomatoes on the plates. Then add half of the grapes on each. Sprinkle half the cranberries or raisins and walnut pieces on top. "Snow" on the top of the salads with the feta cheese and serve with raspberry vinaigrette dressing.

Originally posted at Simply Davine August 2003

Three Cheese Pleaser

A simple to make cheese spread that packs a powerful enough flavor to hold it's own in the face of a full bodied red wine, but mellow enough not to drown out a pinot grigio.


Three Cheese Pleaser

For best flavor, prepare the night before

1 oz chunk mozzarella cheese
1 oz chunk onion cheese
3 TBS. crumbled feta cheese
1 TBS. Miracle Whip

Combine all ingredients in food processor. Process until well chopped and blended. Mixture should be creamy and slightly lumpy.

Refrigerate overnight.

Serve with water crackers and wine of your choice

Originally posted at Simply Davine August 2003

Pasta Primavera

Pasta Primavera

2 cups cooked pasta (spiral or another fun salad shape)
3 dill pickles, chopped
1/4 cup chopped celery
1/4 cup chopped cucumbers
2 oz cheddar cheese, diced
1/2 cup chopped bell pepper
1/2 cup small broccoli florets
1/4 cup grated carrots
3 TBS robust Italian salad dressing

Combine all the vegetables and the cheddar cheese in a medium size bowl, mix gently with the Italian dressing to evenly disperse the dressing. toss the cooked pasta into the coated vegetable mixture. refrigerate overnight.

This salad is great for picnics or as a side dish with barbecued meat.

serving size, approximately 1 cup (1/4 of recipe). 144 calories.

Originally posted at Simply Davine June 2003

Stuffed French Toast

Stuffed French Toast

Makes 6 slices

12 slices of white bread
6 oz package cream cheese
4 eggs
1/2 cup milk
cinnamon (to desired amount)
powdered sugar

Spread 1 ounce of cream cheese on each of six slices of bread. On each place another slice of bread over cream cheese making a sandwich.

In a bowl mix the eggs, milk and cinnamon.

Prepare a lightly greased griddle. One at a time, dip the sandwich in the egg mixture being sure to coat it and place it on the griddle. when the eggs are cooked on the bottom, flip the sandwich over to cook the other side.

Originally posted at Simply Davine May 2003

Nana Pancakes

Nana Pancakes

The name comes form my younger twin nieces' name for me It's a basic recipe for buttermilk pancakes made with cinnamon chips, but when I make it for them, it's a griddle full of love!

Makes about 14 pancakes

2 cups flour
2 TBS baking soda
1 tsp salt
1 heaping tsp sugar
2 eggs
2 cups buttermilk
1- 1/2 cups cinnamon chips



In a large bowl combine all ingredients. Batter will be thick.

Drop batter onto lightly greased heated griddle in about 1/4 cup measurements. While bottom is cooking, sprinkle cinnamon chips on top. Bottom is done when you can see bubbles rise on top. Flip pancake and cook until golden on both sides.

Serve with butter or margarine and maple syrup.

Variation - substitute any flavor of cooking morsel for the cinnamon chips. try chocolate, peanut butter, raspberry or butterscotch.

Originally posted at Simply Davine May 2003

Low Fat Hummus

Low Fat Hummus

1 can Garbanzo Beans (AKA - Ceci Beans or Chick Peas)
2 TBS Tahini
1 clove Garlic, chopped
lemon juice to taste

Drain garbanzo beans reserving liquid. Place garbanzo beans, tahini, and chopped garlic clove in a food processor. Process until finely chopped. Add lemon juice one teaspoon at a time and mix adjusting for taste. You may want to add a little more garlic. (Or a lot depending on your personal preference.) Once you have reached the taste balance you prefer, add reserved liquid a couple tablespoons at a time processing until the hummus is a smooth texture.

Serve with pita bread, chopped tomatoes and pickled vegetables. This packs up great for a picnic, workout snack or can be arranged for an eye appealing side dish or light meal.

Keep prepared hummus in the refrigerator for up to a week.

1/4 cup of Low Fat Hummus is only 75 calories!

Originally posted at Simply Davine April 2003

Baked Macaroni and Cheese

This one is just comfort food, plain and simple.


Baked Macaroni and Cheese

This recipe makes a large Corning ware casserole dish and serves at least eight. The leftovers can be reheated in the oven or the microwave, but the crispy baked crust will not return when it's nuked!

1 1/2 lbs. Cooked shell shaped macaroni
1 1/2 lbs grated Colby cheese
1 can stewed tomatoes, undrained
salt and pepper to taste
milk

Generously grease a large Corning casserole dish with margarine. Layer macaroni, cheese, tomatoes and salt and pepper as you go until the dish is full. Cover top with remaining cheese. Pour in milk until about 3/4" from the top. Bake uncovered in a 350 degree oven for about 40-60 minutes, or until all of the fluid is absorbed and the top is golden brown. Allow casserole to stand for about five minutes before serving.

Originally posted at Simply Davine March 2003

Italian Poor Boys

Growing up in a Catholic household, this was one of the staples during Lent. The "meatless" was supposed to be a sacrifice, but the whole family just loved this ceation of Mom's!


Italian Poor Boys

Great as a sandwich or a one skillet dish!

I medium Spanish onion, sliced
3 sliced bell peppers, 3 green or one each of green, red and yellow
8 oz. sliced fresh mushrooms
1 finely chopped jalapeno pepper
8 oz. shredded Mozzarella cheese
salt, pepper, garlic powder, basil and oregano to taste

Sauté onions on high heat until clear. Add peppers, jalapenos, mushrooms and spices. Turn down heat to medium and simmer until the vegetables' natural juices cook down to half. Turn off heat and add mozzarella. Cover and let stand for about five minutes.

Serve on your choice of roll or bun. (I always loved them on onion rolls!)

Originally posted at Simply Davine March 2003