LASAGNA SOUP

292 Cals 22.5 Protein 29.5 Carbs 10 Fats
PREP TIME:
10 mins
COOK TIME:
50 mins
TOTAL TIME:
1 hr
YIELD:6 SERVINGS
COURSE:Soup
CUISINE:Italian
Everything you love about lasagna – all in one bowl of soup! Loaded with chicken sausage, lasagna noodles, marinara and cheese. It”s easy, filling, hearty and perfect for a cold winter night.
INGREDIENTS
cooking spray
14 oz sweet Italian chicken sausage, casing removed
1/2 onion, chopped
2 crushed cloves garlic
4 tbsp chopped fresh parsley, divided
3 cups low-sodium, fat-free chicken broth*
2 1/2 cups water
2 cups quick marinara sauce
2 bay leaves
fresh cracked black pepper
6 oz broken lasagna noodles, whole wheat or gluten free*
For topping:
6 tbsp part skim shredded mozzarella cheese*
1/2 cup part skim ricotta cheese
3 tbsp grated parmesan cheese
2 tbsp chopped fresh parsley
1/4 cup fresh basil chiffonade
INSTRUCTIONS
Stove Top Directions:
Heat a large soup pot or Dutch oven over medium heat, spray with oil and add the sausage; cook until browned, breaking it up as it cooks with a wooden spoon about 4 to 5 minutes.
Add the chopped onion and crushed garlic and cook 2 to 3 minutes.
Add the parsley, broth, water, marinara sauce, bay leaves and fresh black pepper and bring to a boil; cover, reduce heat and simmer about 30 minutes.
In a medium bowl combine the ricotta, parmesan, and 2 tbsp parsley and mix.
Add the broken pasta and cook uncovered according to package directions.
Divide between 6 bowls and top each with 2 tbsp ricotta cheese mixture, mozzarella, fresh cracked pepper and fresh basil on top.
Slow Cooker Directions:
Heat a large nonstick skillet over medium-high heat, spray with oil and add the sausage; cook until browned, breaking it up as it cooks with a wooden spoon about 3 to 4 minutes. Add the chopped onion and crushed garlic and cook until soft, about 3 to 4 minutes.
Transfer to the slow cooker and add the parsley, broth, water, marinara sauce, bay leaves and fresh black pepper. Cover and set the slow cooker to low 8 hours or high 4 hours.
Meanwhile, in a medium bowl combine the ricotta, parmesan, and 2 tablespoons of the parsley and mix well; set aside until the soup is ready.
About 30 minutes before the soup is ready, remove the bay leaves and add the broken pasta, cover and cook until the pasta is cooked, about 30 minutes. Divide between 6 bowls and top each with 2 tbsp ricotta cheese mixture, mozzarella, fresh cracked pepper and fresh basil on top.
Instant Pot Directions:
Press saute on the Instant Pot and spray with oil. Add the sausage and cook until browned, breaking it up as it cooks with a wooden spoon about 4 to 5 minutes.
Add the chopped onion and crushed garlic and cook 2 to 3 minutes. Press cancel to shut off.
Add the parsley, broth, water, marinara sauce, bay leaves and fresh black pepper; cover and cook high pressure 15 minutes.
In a medium bowl combine the ricotta, parmesan, and 2 tbsp parsley and mix. Set aside.
Use the natural or the quick release method, then open the pot. Add the broken pasta, cover and cook high pressure 3 minutes. Use the quick release method to open the pot.
Divide between 6 bowls and top each with 2 tbsp ricotta cheese mixture, mozzarella, fresh cracked pepper and fresh basil on top.
NOTES
*check labels for gluten free
Serving: 11/3 cup, Calories: 292kcal, Carbohydrates: 29.5g, Protein: 22.5g, Fat: 10g, Saturated Fat: 9.5g, Cholesterol: 63.5mg, Sodium: 747.5mg, Fiber: 4g, Sugar: 2.5gBlue Smart Points:7Green Smart Points:9Purple Smart Points:5Points +:8

Low Carb (Fat Head) Pumpkin Twists

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 18 twists
Calories 132 kcal
Ingredients
Dough
4 cups part skim mozzarella shredded
4 ounces cream cheese
1 cup coconut flour
1/2 tsp salt
1/2 tsp vanilla stevia
4 eggs beaten
Filling
1/2 cup pumpkin puree
1 egg yolk
1 tsp pumpkin pie spice
1/2 tsp pumpkin spice liquid stevia
1 tbsp sugar free maple syrup skip if you don”t have it and use more stevia to taste
Optional drizzle: 1/2 cup Swerve confectioners with 1 tbsp coconut milk
Instructions
Preheat oven to 375 degrees F.

Add all ingredients for the dough into the food processor, then add to a microwavable bowl and microwave for 2 minutes or until nicely melted.

Wet hands with water and spread the dough onto a parchment lined baking sheet.

I made mine 16 x 11 inch rectangle. Set aside.

In a bowl mix the pumpkin, yolk, spice and sweeteners.
Spread this filling all over the dough.
Fold the dough over in half then slice 18 slices with an oiled pizza cutter.
Separate slices about an inch apart. You may need two baking sheets with parchment as the twists will spread slightly when baking.
Hold each end of each slice and gently twist once.
Bake 12-15 minutes.
Cool then make the optional glaze if desired before serving.
Recipe Notes

Net Carbs: 3g

Brenda’s Notes:

You can use any dough you prefer but the nutrition info below reflects using my dough linked in the recipe.
You can use any sweetener you prefer as well. Simply do not add the yolk, add the sweetener of choice first, probably just 1/4 cup to start then taste and adjust. Once you’ve got the filling to your desired sweetness add the egg yolk.
I kept these refrigerated although I don’t think it’s necessary but I prefer them chilled.
This recipe was first published in November 2016 and updated with video in November 2019.

Nutrition Facts
Low Carb (Fat Head) Pumpkin Twists
Amount Per Serving (1 twist)
Calories 132
Calories from Fat 72
% Daily Value*
Fat 8g
12%
Saturated Fat 4g
25%
Cholesterol 70mg
23%
Sodium 266mg
12%
Potassium 57mg
2%
Carbohydrates 5g
2%
Fiber 2g
8%
Sugar 1g
1%
Protein 8g
16%
Vitamin A 1330IU
27%
Vitamin C 0.2mg
0%
Calcium 210mg
21%
Iron 0.4mg
2%
* Percent Daily Values are based on a 2000 calorie diet.

Sugar-Free Lemony Butter Cookies Low Carb & Gluten Free

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 10
Calories 151 kcal
Ingredients
1 cup gluten free flour I used Bob”s Red Mill
1/4 cup coconut flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter softened
1/4 cup unsweetened applesauce
1/2 cup erythritol
1/4 cup lemon juice I used 1 1/2 lemons
2 eggs beaten
1 teaspoon lemon liquid stevia
Lemon Iciing
2 tablespoons lemon juice
3 tablespoon powdered erythritol
US Customary – Metric
Instructions
Preheat oven to 375 degrees.
Line 2 baking sheets with parchment paper.
Whisk together the flours, baking soda, baking powder and salt.
In a stand mixer blend the butter, applesauce, erythritol, lemon juice, eggs and lemon stevia together until smooth.
Slowly pour the flour mixture into the wet ingredients in the stand mixer just until incorporated.
Using a 1 tablespoon measure, drop batter onto parchment. Makes 30.
Bake 15 minutes or until slightly golden on top.
Cool on a wire rack.
Mix icing ingredients together in a bowl until smooth and drizzle over cooled cookies. (Icing will take about 20-30 minutes to set.)
Recipe Notes

Weight Watchers Points Plus for 2 cookies: 4*

Nutrition Facts
Sugar-Free Lemony Butter Cookies Low Carb & Gluten Free
Amount Per Serving (2 g)
Calories 151
Calories from Fat 96
% Daily Value*
Fat 10.7g
16%
Saturated Fat 5g
31%
Cholesterol 60mg
20%
Sodium 194mg
8%
Carbohydrates 12.2g
4%
Fiber 2.5g
10%
Sugar 1g
1%
Protein 3g
6%
* Percent Daily Values are based on a 2000 calorie diet.

FRUIT PIZZA

140 Cals 2 Protein 24 Carbs 5 Fats
PREP TIME:
30 mins
COOK TIME:
15 mins
TOTAL TIME:
45 mins
YIELD:30 SERVINGS
COURSE:Dessert
CUISINE:American
This easy healthy fruit pizza is lightener sugar cookie with white chocolate chips topped with cream cheese frosting and fresh fruit. The perfect rainbow dessert for Mother”s Day, Spring or Summer!
INGREDIENTS
2 cups all purpose unbleached flour, Gold Medal
1/2 tsp baking soda
1/4 tsp salt
1/8 teaspoon ground cinnamon
2/3 cup granulated sugar
2/3 cup brown sugar, unpacked
1/4 cup melted unsalted butter
2 large egg whites
1/4 cup unsweetened apple sauce
2 tsp vanilla extract
2/3 cup white chocolate chips or chopped white chocolate
For the Frosting:
8 oz 1/3 less fat cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla
To Assemble:
1 large mango, diced
3 diced kiwis
1 cup sliced strawberries
1 cup blueberries
1 cup raspberries
INSTRUCTIONS
Preheat oven to 350°F.  Lightly spray a 9 x 13 x 1.375 inch non-stick baking pan (quarter sheet pan) with cooking spray.
In a large bowl, combine the flour, baking soda, salt and cinnamon and stir to blend.
In another bowl, whisk the sugars with the butter, egg whites, applesauce and vanilla until light and fluffy.
Fold the dry ingredients into the wet ingredients with a spatula in two additions until the batter is very well blended. If the batter looks more “crumbly” than smooth, add just a drop of water at a time (ONLY if needed) until it smooths out.
Fold in the white chocolate chips.
Spread the batter onto the baking pan using the back of a measuring cup to smooth evenly.
Bake 14 to 16 minutes, until the edges are golden and a toothpick inserted comes out clean. Don’t over-bake or your bars will be dry. Let it cool completely on wire rack.
Meanwhile, prepare the frosting; in a large bowl, use an electric mixer to beat the cream cheese, powdered sugar and vanilla until well-blended.
Cut the bars into 15 large squares (5 cuts by 3 cuts with the knife). Then cut each square in half diagonally to create triangles. Spread the frosting in a thin, even layer over the surface of the cookie, leaving a small margin around the edges. Layer the fresh fruit over the frosting.
Store in the refrigerator until ready to serve.
Serving: 1bar, Calories: 140kcal, Carbohydrates: 24g, Protein: 2g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 10mg, Sodium: 72mg, Fiber: 1g, Sugar: 17gBlue Smart Points:6Green Smart Points:6Purple Smart Points:6Points +:4

SUPER MOIST CARROT CAKE WITH CREAM CHEESE FROSTING

216 Cals 4 Protein 32 Carbs 8 Fats
PREP TIME:
20 mins
COOK TIME:
45 mins
TOTAL TIME:
1 hr
YIELD:16 SERVINGS
COURSE:Dessert
CUISINE:American
Here”s a super moist, low fat carrot cake recipe perfect for Easter or anytime of the year. This is made with a can of crushed pineapple which makes it very moist.
INGREDIENTS
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 cup granulated sugar
1/4 cup flaked sweetened coconut
2 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
2 tablespoons canola oil
2 large eggs
1 1/2 tsp vanilla
2 cups grated carrots, peeled
20 ounce can crushed pineapple in juice, drained
1/4 cup chopped walnuts plus 1/4 cup for topping
For the Cream Cheese Frosting:
8 oz 1/3 fat Philadelphia Cream Cheese
1/4 cup powdered sugar
1 tsp vanilla extract
INSTRUCTIONS
Preheat oven to 350°.
In a large bowl, combine flour, sugar, coconut, baking soda, salt, and spices; stir well with a whisk.
In a medium bowl, combine oil, eggs, and vanilla; stir well.
Add grated carrots and pineapple; mix well.
Fold wet ingredients with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together. Fold in 1/4 cup chopped nuts.
Spoon batter into an 8″ x 3″ cake pan coated with cooking spray.
Bake at 350° for about 40-50 minutes, depending on pan size or until a wooden toothpick inserted in the center comes out clean and cake is pulling away from sides of pan. Cool cake completely on a wire rack.
To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Spread frosting over top of cake.
Garnish with remaining chopped walnuts.
Serving: 1slice, Calories: 216kcal, Carbohydrates: 32g, Protein: 4g, Fat: 8g, Saturated Fat: 2.5g, Cholesterol: 33mg, Sodium: 392mg, Fiber: 2g, Sugar: 22gBlue Smart Points:7Green Smart Points:7Purple Smart Points:7Points +:6

Italian Turkey Meatloaf & McCormick Give Away

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Calories 229 kcal
Ingredients
2 pounds ground turkey
1/2 cup gluten free breadcrumbs
1/4 cup grated Parmesan cheese plus 1 tablespoon
1 egg
4 teaspoons McCormick Perfect Pinch Italian Seasoning divided
1 teaspoon McCormick onion powder
1 teaspoon McCormick garlic salt
1/2 teaspoon McCormick ground black pepper
8 ounces tomato sauce
Instructions
Preheat oven to 350 degrees.
Mix together turkey, breadcrumbs, 1/4 cup Parmesan, egg, 2 teaspoons of McCormick Perfect Pinch Italian Seasoning and remaining seasonings.
Mix well until combined.
Shape into a loaf and place on a shallow baking pan.
In a small bowl stir together tomato sauce and 2 teaspoons McCormick Perfect Pinch Italian seasoning.
Pour sauce over the meatloaf.
Bake for 60 minutes.
Sprinkle with 1 tablespoons Parmesan cheese once out of the oven.
Let stand for 5 minutes before slicing.
Nutrition Facts
Italian Turkey Meatloaf & McCormick Give Away
Amount Per Serving (1 g)
Calories 229
Calories from Fat 95
% Daily Value*
Fat 10.6g
16%
Saturated Fat 3.7g
23%
Cholesterol 108mg
36%
Sodium 451mg
20%
Carbohydrates 8.7g
3%
Fiber 1.1g
5%
Sugar 1.7g
2%
Protein 24.8g
50%
* Percent Daily Values are based on a 2000 calorie diet.

Hot Cross Bun Ice Cream: A Unique Easter Dessert Idea

Hot Cross Bun Ice Cream: A Unique Easter Dessert Idea

Ingredients

For the new cross bun ice cream

Ingredients:

1 cup hot cross buns, toasted and crumbled

1 cup milk

1 cup heavy cream

1/2 cup sugar

1/4 teaspoon floor cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon floor allspice

2 eggs

1 tablespoon cornstarch

1/2 cup raisins

1/2 cup chopped pecans

1/4 cup chopped dried apricots

1/4 cup chopped dried cranberries

– Hot cross bun – the cross on the bun is produced from piped flour and water.

– Custard – made with milk, cream, sugar, eggs, vanilla, and cornstarch.

– Spices – cinnamon, nutmeg, and ginger.

– Currants – dried blackcurrants.

– Mixed peel – candied lemon and orange peel.

– Ice cream – made with milk, cream, sugar, and vanilla.

Ingredients:

• 1 cup whole milk
• 1 cup heavy cream
• 1/2 cup sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon floor nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 2 massive egg yolks
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 1/2 cup dried currants
• 1/4 cup chopped candied orange peel
• 1/4 cup chopped candied lemon peel
• 1/4 cup chopped walnuts
• 1/4 cup chopped raisins

Ingredients:

• 1 cup hot cross bun mix
• 1 cup milk
• 1/2 cup sugar
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1/2 cup raisins
• 1/2 cup chopped walnuts
• 1 pint heavy cream
• 1/2 cup powdered sugar
• 1 tsp vanilla extract

For the caramel sauce

1 cup granulated sugar

1/4 cup water

1/4 cup light corn syrup

1/4 cup unsalted butter, minimize into small pieces

1/2 cup heavy cream

1/2 teaspoon vanilla extract

Ingredients for Hot Cross Bun Ice Cream:

– 1 cup hot cross buns, crumbled

– 1 cup milk

– 1 cup heavy cream

– ½ cup sugar

– 1 teaspoon vanilla extract

– ¼ cup currants

– ¼ cup raisins

– ¼ cup mixed peel

– ½ teaspoon ground cinnamon

– ¼ teaspoon floor nutmeg

The hot cross bun ice cream is a singular Easter dessert that combines the flavors of the traditional hot cross bun with the wealthy creaminess of ice cream.

For this recipe, the recent cross buns are chopped and steeped in milk to create a flavorful base for the ice cream.

The ice cream is then made with a mixture of cream, sugar, eggs, and spices to create a rich and creamy texture.

Once the ice cream is churned, it’s mixed with the chopped hot cross buns and served.

Ingredients:

For the Ice Cream:
– 1 cup heavy cream
– 1 cup complete milk
– half cup granulated sugar
– 1/4 cup light corn syrup
– 1 tablespoon vanilla extract
– half of teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon floor ginger
– 1/4 teaspoon floor cloves
– half cup dried currants
– 1/4 cup chopped candied orange peel
– 1/4 cup chopped candied lemon peel
– 1/4 cup chopped dates

For the Hot Cross Bun Croutons:
– 4 hot cross buns, toasted and diced
– 1 tablespoon butter, melted
– 1 tablespoon granulated sugar

Instructions

To make the hot cross bun ice cream

To make the recent cross bun ice cream:

– Add the milk, cream, caster sugar, and vanilla extract to a saucepan, and produce to a simmer.

– Remove from the warmth and stir in the hot cross buns, then depart to chill for 30 minutes.

– Transfer to a blender and blitz until easy.

– Pour the ice cream mixture into a freezer-safe container and freeze for no much less than 4 hours, or until solid.

– Serve with additional hot cross buns and spices, if desired.

Instructions:

For the ice cream:

1. In a large bowl, combine the heavy cream, milk, sugar, and vanilla extract.

2. Bring the combination to a simmer over medium warmth, stirring occasionally.

3. Remove from heat and let cool slightly.

4. Add the recent cross buns to the mixture and let soak for 10 minutes, or until softened.

5. Use a hand mixer or blender to mix the combination till smooth.

6. Pour the mixture into an ice cream maker and freeze based on the producer’s instructions.

For the topping:

1. In a small bowl, combine the sugar and water.

2. Heat the mixture in a small saucepan over medium warmth, stirring continually, until the sugar has dissolved and the mixture has turned a lightweight amber color.

3. Remove from warmth and let cool barely.

4. Dip the recent cross buns into the caramel sauce, then sprinkle with the chopped nuts.

5. Serve the ice cream topped with the caramel-covered hot cross buns.

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Instructions:

1. Place the recent cross buns in a food processor and pulse until they are fantastic crumbs.

2. In a large bowl, mix the crumbs, milk, cream, sugar, and spices.

3. Pour the mixture right into a freezer-safe container and freeze for a minimum of 4 hours, or till agency.

4. To serve, scoop the ice cream into bowls and prime with further spices, if desired.

To make the caramel sauce

Ingredients:

– 1 cup granulated sugar
– 1/4 cup water
– 1/4 cup heavy cream
– 2 tablespoons unsalted butter
– 1 teaspoon vanilla extract

Instructions:

– In a small saucepan, combine the sugar and water. Cook over medium warmth, stirring continually, until the sugar has dissolved and the mixture begins to boil.

– Reduce warmth to low and simmer, stirring often, until the combination turns a deep amber color, about 10 minutes.

– Remove from warmth and carefully add the heavy cream. The mixture will bubble and splatter, so watch out.

– Stir within the butter and vanilla extract till clean.

– Let the caramel sauce cool for a couple of minutes earlier than using.

Instructions:

For the Ice Cream Base:

1. In a medium saucepan, mix the milk, sugar, and salt. Bring to a simmer over medium heat, stirring constantly to dissolve the sugar.

2. Remove from warmth and whisk within the heavy cream and vanilla extract.

3. Allow the mixture to chill to room temperature, then refrigerate for at least 4 hours or overnight.

For the Hot Cross Bun Crumble:

1. Preheat oven to 350°F (175°C).

2. In a medium bowl, mix the new cross buns, cinnamon, and nutmeg.

3. Crumble the recent cross buns into small pieces and spread them on a baking sheet.

4. Bake for 10-15 minutes, or until golden brown and crispy.

To Assemble the Ice Cream:

1. Churn the chilly ice cream base in an ice cream maker in accordance with the producer’s instructions.

2. Once the ice cream is churned, add the hot cross bun crumble and blend well.

3. Transfer the ice cream to a freezer-safe container and freeze for at least four hours earlier than serving.

Instructions:

1. Make the recent cross bun ice cream base:

1. Combine the milk, cream, sugar, and salt in a saucepan and heat over medium warmth till the sugar dissolves.
2. Remove from heat and stir within the Hot Cross Bun Recipe cross bun cubes until they’re softened.
3. Let the combination cool fully, then stir within the vanilla extract.

2. Freeze the ice cream base:

1. Pour the ice cream base into a freezer-safe container and freeze for no less than four hours, or in a single day.

3. Serve the ice cream:

1. Scoop the ice cream into dishes and top together with your favourite toppings, corresponding to chocolate chips, sprinkles, or fruit.

Tips

For the best flavor, use freshly baked hot cross buns.

Tips for one of the best taste:

• Use freshly baked hot cross buns.
• Let the new cross buns cool earlier than including them to the ice cream base.
• Add a contact of cinnamon or nutmeg to the ice cream base for extra flavor.
• Top the ice cream with whipped cream and a drizzle of honey or maple syrup.

To make the ice cream forward of time, freeze it in an airtight container for up to 2 weeks.

To make the ice cream forward of time, freeze it in an hermetic container for as much as 2 weeks.

GRILLED BRUSSELS SPROUTS WITH BALSAMIC GLAZE

118 Cals 4 Protein 12.5 Carbs 7 Fats
PREP TIME:
2 mins
COOK TIME:
30 mins
TOTAL TIME:
32 mins
YIELD:4 SERVINGS
COURSE:Side Dish
CUISINE:American
Brussels on the grill come out perfectly charred on the edges and make the perfect side to grilled steaks, pork or chicken.
INGREDIENTS
1 lb brussels sprouts, stems trimmed and cut in half
2 tbsp olive oil
4 long wooden skewers
1/4 tsp kosher salt
fresh cracked black pepper
1 tbsp balsamic glaze, I use Delallo
INSTRUCTIONS
Place the brussels on skewers as pictured and place the skewers on a large enough piece of sturdy foil to cover the top. Drizzle with olive oil, salt and pepper.
Heat the grill, when hot lower the heat to low and put foil with skewers on the grill, tenting the veggies with the foil. Cook about 30 minutes, turning every 5 minutes to keep them from burning. When done, drizzle with balsamic glaze and eat right away.
Serving: 1skewer, Calories: 118kcal, Carbohydrates: 12.5g, Protein: 4g, Fat: 7g, Saturated Fat: 1g, Sodium: 98mg, Fiber: 4.5g, Sugar: 5gBlue Smart Points:2Green Smart Points:4Purple Smart Points:2Points +:3

HOT SPINACH ARTICHOKE DIP

73 Cals 5 Protein 3.5 Carbs 4.5 Fats
PREP TIME:
10 mins
COOK TIME:
20 mins
TOTAL TIME:
30 mins
YIELD:15 SERVINGS
COURSE:Appetizer, Snack
CUISINE:American
This easy, cheesy, Hot Spinach Artichoke Dip will be a hit at your next party, no one will know it”s light!
INGREDIENTS
13.75 oz artichoke hearts packed in water, drained
10 oz frozen spinach, thawed and squeezed
1/4 cup chopped shallots
1 clove garlic
1/2 cup fat-free Greek yogurt
1/2 cup light mayonnaise
2/3 cup good quality grated parmesan
4 oz shredded part-skim mozzarella cheese
salt and fresh pepper to taste
olive oil spray
INSTRUCTIONS
Preheat oven to 375°F.
In a small food processor, coarsely chop the artichoke hearts with the garlic and shallots.
Combine all the ingredients in a medium bowl.
Place in an oven-proof dish and bake at 375F for 20-25 minutes, until hot and cheese is melted. Serve right away.
Serving: 1/4 cup, Calories: 73kcal, Carbohydrates: 3.5g, Protein: 5g, Fat: 4.5g, Saturated Fat: 2g, Cholesterol: 10.5mg, Sodium: 245mg, Fiber: 1g, Sugar: 0.5gBlue Smart Points:2Green Smart Points:2Purple Smart Points:2Points +:2

Lightened Up Italian Wedding Soup with Quinoa

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 10
Calories 283 kcal
Ingredients
Meatballs
1 garlic clove minced
1/2 cup grated onion
1 egg
1/2 cup grated parmesan
1/4 cup gluten free bread crumbs
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup fresh basil
8 ounces ground turkey
16 ounces Italian Turkey Sausage casings removed
Soup
10 cups low sodium broth
4 cups water
8 cups chopped kale stems removed
1 cup dry uncooked quinoa
2 eggs
1 tablespoon grated Parmesan
Instructions
In a large bowl mix all the ingredients together for the meatballs except the meat, until nicely combined.
Add in the meat and work into the mixture until just combined.
Make about 40, 1 inch meatballs and set aside.
In a large Dutch oven, pour the chicken broth, water, kale and quinoa.
Bring to a boil and add the meatballs.
Cover and reduce to a low simmer for 15 minutes.
In a small bowl whisk the eggs and grated parmesan then slowly whisk it into the soup as you pour it in.
Recipe Notes

Weight Watchers PointsPlus: 7*

Nutrition Facts
Lightened Up Italian Wedding Soup with Quinoa
Amount Per Serving (2 g)
Calories 283
Calories from Fat 109
% Daily Value*
Fat 12.1g
19%
Saturated Fat 3.5g
22%
Cholesterol 114mg
38%
Sodium 968mg
42%
Carbohydrates 21.7g
7%
Fiber 2.8g
12%
Sugar 0.5g
1%
Protein 22.8g
46%
* Percent Daily Values are based on a 2000 calorie diet.