1 onion quartered

1/2 bunch parsley chopped

4 garlic cloves whole

1/2 bunch basil leaves chopped

2 sweet red peppers halved

1 handful of shredded carrots

2 cups fat free chicken broth

1 cup water

1 can of white beans rinsed and drained

salt and pepper

1 bay leaf

Pre heat oven to 400. Place everything but the bay leaf, water, broth and beans into a large balking dish. Season with slat and pepper. Drizzle with 3 tbsp EVOO. Roast for about 25-30 min. Then in batches throw into the food processor/blender. Return to large pot on stove top, add in chicken broth and water. Add beans to processor as well, puree and add to pot. Simmer for about 30 min with bay leaf. You can add in 1 cup of uncooked brown rice or whole wheat cous cous as well and cook till done in the soup.  Top with grated Parmesan and a little hot sauce too!

I bought these beautiful italian Chicken Sausages with Fennel at Joesph’s Classic Market ( where I buy all my meats, fish and produce..so fresh and inexpensive) , that I also placed in a separate baking dish, pierced with a knife and baking along with the meatballs. When sausages done cooking slice into 1-2 inch pieces and throw them into the sauce.

I am “semi” baking the meatballs and chicken sausage, so that I can put them in a Slow Cooker or Crock Pot with sauce and cook on low for about 4 hours to incorporate all the flavors….

I also bought these nests of whole wheat linguine, which i will just add to boiling water later to cook the rest of the way..And of course extra Parmesan cheese.

After living in Boston for a bit, I became a connoisseur of Clam Chowder..And let me tell you there are so many ways to make this soup good and some just plain awful..But I found a couple of recipes that I did like and incorporated them into one with a healthy spin on it…So here it is! Hope you love it as much as we do.

1 small butternut squash peeled and idce into cubes

1 large onion diced and divided in half

6-8 cloves of garlic minced and divided

4 stalk of celery chopped

2 carrots chopped coarsely

2-3 lbs of little neck steamers ( when I can I use the Ipswich Steamers..the absolute best steamer I have ever had in my life..I’d do a commercial for them if I could!!)

6 cups fat free chicken broth

2 cups fat free creamer

3.4 cup cooking white wine..(A dry Chardonnay is also helpful)

2 cans of white beans undrained..1 can pour into blender and puree, the other can add to soup

1 tbsp thyme

2 bay leafs

salt and pepper

1 tsp paprika

2 tsp nutmeg

1 tbsp Italian Seasoning

1-2 tsp red pepper flakes

5 slices of Canadian bacon diced

1 a large pot with lid..add half of the onions and garlic, drizzle with olive oil and 1 tbsp unsalted butter…Cook for about 5 min on high heat and add in white wine, reduce heat slightly. add in rinsed steamers and cover with lid cook for 8-10 min. All the clam should be open and smiling at you. resist the urge to eat one..one less for the soup. Set colander on top of a bowl and drain steamers in the colander. Let cool. Once cooled off remove all the steamers and put into another bowl..Rinse and strain them once, Stir the remaining broth from the steamers and pour again thru colander into another bowl..slowly so that the sand stay in the bottom. Set aside as well.

Place all the veggies into the pot , drizzle with olive oil and add salt and pepper. Cook for 10 min stirring often..Add in Canadian bacon can of beans, chicken broth and seasonings plus the bay leafs. Add the broth from the steamers as well. Bring to a boil and then reduce heat..Simmer for awhile. Add in steamers…again resist the temptation to just eat one of those succulent things!Take 2 cups of the soup into a measuring cup and add in the fat free creamer slowly and then return back to the pot.  Simmer on low for about 20 in and then place lid on stock pot and turn off the heat!

Ladle into BIG bowls and serve with a warm Whole Wheat Baguette to soak up all the broth…Don’t forget the hot sauce

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Before the cheese

Dinner is served!

So my pizzaz to our burger was sea salt, pepper, 1 tbsp thyme, 1 tbsp basil and 1 tsp red pepper flakes…

Mushrooms and Onions=  placed 1 container sliced mushrooms and 1 small onion sliced…1 tsp nutmeg,1 tsp thyme, 1tsp fennel seeds, olive oil salt and pepper..Can be done on the stove top or place in a aluminum foil packet~ Cook 10-15 min..Try some of the left over shrooms on my recipe for Poached  Open Face Eggwich in the morning for breakfast..or dinner

Serve with toasted whole Wheat buns and a slice of low fat Swiss cheese…And of course “orange fries” Spice them up with paprika, oregano, salt and pepper and 1 tsp cayenne pepper for mommy and daddy!

(WW point value 8  ) that’s counting the sweet potato fries as well

This was so good and low fat!

1 100 cal English muffin toasted

1 poached egg

handful fresh spinach

sliced tomato

my leftover mushrooms and onion from last nite warmed up

(Mushrooms and Onions=  placed 1 container sliced mushrooms and 1 small onion sliced…1 tsp nutmeg,1 tsp thyme, 1tsp fennel seeds, olive oil salt and pepper..Can be done on the stove top or place in a aluminum foil packet~ Cook 10-15 min)

1 slice Canadian Bacon

salt and pepper

Pile the spinach first, tomato, Canadian bacon, sh rooms, and then the poached egg…:) And always a shake or two of hot sauce…

AND!! If your doing Weight Watchers..like myself…this meal was only 5 points

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I made this little side dish tonight while looking for something to go along with the chicken I thawed and pounded out into 3 servings ..I peeled and cubed a  large butternut squash..In the meantime, I put 1 cup of mixed raisins in a cup of warm water to soften them up. I had this large and ripe orange leftover from last weeks Crock Pot Orange Marmalade Sesame Chicken..So I couldn’t let it go to waste And actually the kids benefited to because they got to enjoy Orange smile slices too.

Pre heat oven to 375~

On baking sheet lined with foil, place butternut squash on pan and drizzle with 2-3 tbsp olive oil. I had a large orange which I cut in half  and zested over the squash. I added sea salt, pepper, 1 tsp all spice, 1 tbsp cinnamon, 1 tbsp basil, 1 tsp ginger. I mixed in the raisins and all the spices together. Baked for about 25-35 min, giving it a good shake and stir half way Once I plated them I drizzled them with Balsamic glaze to add a little pizazz.

After I placed the chicken into the baking dish I decided to incorporate the flavors from the butternut squash…So I juiced the orange over the chicken, cut the orange peel into little sections.. Seasoned chicken breasts with salt and pepper. Then added 1 tsp of dried mustard, 1tsp basil, and 1 tsp ginger. I placed to orange peels on each chicken breast and baked it at 375 with the squash for 20-25 mins.

These two ideas from the items I found on hand actually came out excellent! And the aromas while cooking were just so comforting. I love the smell of spices and oranges together. I often will add in small orange peels that I used and dried out to oil infusers and just fill my kitchen with this beautiful smell. (good to do after you’ve cooked seafood to FYI

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After yesterdays fabulous feast, I did save the Pork bone to use in todays soup! My husband reminded me that this soup is very popular in Portugal but that they typically out in a couple Linguica or Chorizco sausage links…But that would take away from all the healthiness I try to maintain ( next time honey!)..However I think the pork loin will definatley add some flavor to this soup!

1 bag of Kale ( sauteed in pan with olive oil,onion,  garlic and salt and pepper)

4 cloves of garlic diced

3 carrots peeled and diced

3 stalks of celery diced

4 cups fat free low sodium chicken broth

2 cups water

1 16 oz can white beans undrained

1 tbsp Italian Seasoning

1 can of Italian diced tomatoes un drained

1 tsp red pepper flakes

salt and pepper

2 bay leaf

After sauteeing the Kale and draining on paper towels, place in crock pot with all the other ingredients. (I’m adding in pork bone with the extra trimmings, which will fall off the bone later today when I take it out! ) If you want to add some flavor, add in brown chicken sausage you buy at your local butchers or gourmet market…Peel back the casings and crumble while adding to the pan with olive oil, browning slightly and then placing in the crock pot…

Cover and Set the crock pot on low and return in 6-8 hours to a tasty and healthy meal Top with Parmesan cheese and a little shake of hot sauce

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Here’s an idea for a delicious and  healthy side dish for your Thanksgiving feast..I love these!

1 lb brussel sprouts ( par boiled for about 5-8 min, until bright green) halved

1/2 pound of pancetta diced

4-5 garlic cloves diced

1 shallot sliced thin

1 cup of pecans toasted in oven on baking  sheet at 400 degrees then chopped up.

salt and pepper

Add olive oil to pan on med high heat. Add in shallots and garlic, cook for about 3 min. Add in pancetta and cook until the oils start to release. Put brussel sprouts in pan and cook for about 10 min, scraping bottom of pan occasionally and stiring those brussels around! Add in pecans and reduce the heat…Season with salt and pepper.

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So excited to share this recipe..a nice break from all the H0liday cooking too!

I made a rub: 1 tbsp brown sugar, 1 tsp cumin, 1 tsp paprika, 1 tsp pepper, 1 tbsp chili powder, 1 tsp sea salt..Rub in and let sit for 30 min.

You can find the cedar planks at any gourmet store…Soak for atleast an hour in water. Heat grill to med-high. Place cedar plank on grill and close cover, heat for 3 min. Flip over cedar plank and then place salmon on planks..cover and cook for about 10-12 min…. Let sit for 5 min loosely covered with foil

I’m serving up sides of skewers of grilled vegetables and Black beans and Brown Rice . I have fresh chives to chop and place on top of Salmon cooked…

Made fresh guacamole with 2 avocados ( donated by friends at work who grow these delicious fruit!) 1 jalapeno seeded and diced, 1 small onion diced, 1 tomato, seeded and diced, 1 tbsp cumin, 1 lime juiced, salt and pepper.

( Hot sauce too if you want to be adventurous) Chill for at least 30 min.