Creamy Carrot Soup

This recipe is extremely easy, and only requires ingredients that most cooks have on hand.

Ingredients
1 tbsp. extra-virgin olive oil
1 3/4 cups chopped Vidalia (or other sweet onion)
2 pounds carrots, cut 1/2-inch pieces
1 tsp. fine sea salt
1/2 tsp. ground black pepper
Dash of ground ginger
Cayenne pepper powder, to taste
2 cups water
2 cups vegetable broth
2 tbsp. heavy cream

Directions
Heat oil in a large soup pot over medium heat. Add onion and carrots to the pot, and cook 10 minutes, stirring frequently. Stir in salt, pepper, ginger and cayenne pepper. Add 2 cups water and broth to pan and bring to a boil. Cover, reduce heat, and simmer for 25 minutes or until carrots are tender. Remove from heat; cool.

Using an immersion blender or food processor, process 20 seconds or until smooth. Add cream and cook over low heat until thoroughly heated (do not boil).

Cauliflower Poppers

So, I found this VERY SIMPLE recipe in a Weight Watchers cookbook and tried it (because this girl loves anything with 0 points). It's AWESOME and has become a family favorite!!!

Ingredients
1 spray(s) cooking spray
1 small head(s) cauliflower
1/2 tsp. ground cumin
1/2 tsp. chili powder, or more to taste
1/2 tsp. table salt
1/2 tsp. black pepper

Directions
Preheat oven to 400°F. Coat a baking sheet with cooking spray. Cut cauliflower florets into bite-sized pieces (there should be about 4 cups). Place cauliflower in a medium bowl and add cumin, chili powder, salt and pepper; toss well to coat. Spread cauliflower on prepared baking sheet and bake until cauliflower is tender, but not mushy, stirring halfway through, about 10 minutes. Yields about 1/2 cup per serving.

Aunt Herta's Vegetarian Chili

Aunt Herta, Grandma Compter's lifelong best friend, worked for Weight Watchers for about 100 years. This healthy chili recipe is perfect for that cold, blustery afternoon when all you want is comfort food... 

Ingredients 

1/4 cup olive oil 

1 large Spanish onion, diced 

2 tbsp. garlic, minced 

2 envelopes of prepared chili mix 

3 bell peppers (green, red & orange), diced 

3 small yellow squash, diced 

3-14.5 oz. cans diced tomatoes 

1-14.5 oz. can corn, drained & rinsed 

1 large can black beans, drained & rinsed 

Directions 

Saute the onions in olive oil and garlic until translucent and turning golden brown. Add peppers and cook down for about five minutes. Add the squash and cook down for another five minutes. Stir in the chili powder. Add tomatoes, beans and corn. Simmer for two hours. Serves 8. 

1 serving = 285 calories