Misc reviews and THANKS!

[Stace]

Hi JeAnne

Do you have the recipe for the Tomato Basil Soup? I would love to try it...we are always eating tomato soup and grilled cheese.

Thanks

[greysangel]

Yummy! I used fresh tomatoes and the only addition I had was a few cloves of minced garlic http://www.cookinglight.com/bbs/smile.gif

Enjoy!

JeAnne

TOMATO-BASIL SOUP

4 cups chopped seeded peeled tomato (about 4 large)
4 cups low-sodium tomato juice
1/3 cup fresh basil leaves
1 cup 1% low-fat milk
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
1/2 cup (4 ounces) 1/3-less fat cream cheese, softened
Basil leaves, thinly sliced (optional)
8 (1/2-inch-thick) slices diagonally cut French bread baguette

1. Bring tomato and juice to a boil in a large saucepan. Reduce heat; simmer, uncovered, 30 minutes.

2. Place tomato mixture and basil in a blender or food processor; process until smooth. Return purÈed mixture to pan; stir in milk, salt, and pepper. Add cream cheese, stirring well with a whisk, and cook over medium heat until thick (about 5 minutes). Ladle soup into individual bowls; garnish with sliced basil, if desired. Serve with bread. Yield: 8 servings (serving size: 1 cup soup and 1 bread slice). Note: Refrigerate remaining soup in an airtight container for up to 1 week.

Cal 133 (30% from fat); Fat 4.4g (sat 2.4g, mono 1.3g, poly .4g); Protein 5.4g; Carb 18.7g; Fiber 1.9g; Chol 12mg; Iron 1.5 mg; Sodium 310 mg; Calc 77mg.

[Darlin]

Greysangel: Would you mind posting the Malaysian Chicken Pizza...always looking for a great pizza recipe. (I think this post is my 50th - took 3 1/2 months!)...Oh, and add the WW Points too, if you know them. Thanks!!!

[This message has been edited by Darlin (edited 05-14-2001).]

[greysangel]

This was very yummy. It is on the high end of 4 pts though so if you have more than one slice, you may want to count it as 4.5 pts each...if you are WW that is! I also added onion and sliced red bell pepper when I was cooking the chicken which worked really well. I also cooked the liquid a few minutes longer so that it was thicker...with their cooking time it was still a bit thin.

Enjoy!
JeAnne

Malaysian Chicken Pizza
Recipe By: Cooking Light YEAR:
1991 ISSUE: Sep/Oct PAGE: 84
4 Points Per Serving

1/4 cup packed brown sugar
3/4 cup rice wine vinegar -- or cider vinegar
1/4 cup soy sauce, low sodium
3 tablespoons water
2 tablespoons chunky peanut butter
1 tablespoon ginger root -- peeled and minced
1/2 teaspoon crushed red pepper -- up to 3/4 tsp.
4 cloves garlic -- minced
vegetable cooking spray
1/2 pound chicken breast, no skin, no bone, R-T-C -- * cut\par into bite-size
2 ounces Swiss cheese, lowfat -- **shredded (1/2 cup)
1 ounce mozzarella cheese, part skim milk -- **1/4 cup shredded
8 ounces pizza dough -- refrigerated
1/4 cup chopped scallions

1). Combine first eight ingredients in a bowl; stir well with a wisk and set aside.
2). Coat a large, nonstick skillet with cooking spray; place over medium-high heat until hot. Add chicken, and saute two minutes. Remove from pan, and set aside.
3). Pour vinegar mixture into skillet; bring to a boil over medium-high heat. Cook 5 minutes or until slightly thickened. Return chicken to pan; cook 1 minute or until chicken is done. (Mixture will be the consistency of thick syrup.)
4). Roll out pizza crust to desired thickness. I prefer it as thin as possible. Place in a pizza pan that has been lightly oiled or put on a pizza peel that has been sprinkled with cornmeal. I prefer to use the pizza peel and stone.
5). Sprinkle cheeses over crust, leaving a 1/2 inch border . Top with chicken mixture. Transfer to oven (either directly onto pre-heated pizza stone or in pizza pan). Bake at 500ºF for 12 minutes on bottom rack. (Use pre-heated pizza stone, if available.)
6). Sprinkle with scallions, and let stand five minutes.
7). Cut into 8 equal slices and enjoy!

Per serving: 192 Calories (kcal); 5g Total Fat; (24% calories from fat);14g Protein; 23g Carbohydrate; 22mg Cholesterol; 525mg Sodium
Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates
NOTES :*or use 6 oz cooked, leftover chicken or turkey breast **Original recipe used regular Swiss and mozzarella cheeses (if I remember correctly). I find that Jarlsburg Lite and the Sargento Light Cheeses work very well in this recipe.

NUTRITIONAL INFORMATION (from original recipe, I think):
1/8 pizza :199 calc, 5.7 g. fat, .75g. dietary fiber = 4 WW pts As modified in above recipe per MasterCook analysis: 180 calories, 4.5g fat(22.1%CFF), 0.6g fiber =4 WW points per slice.

[emilycat]

I'm so glad you posted this, JeAnne! I'm thinking it would be awesome with shrimp, too http://www.cookinglight.com/bbs/smile.gif

[greysangel]

First of all thanks to those that posted basil recipes...yumm yumm!

Tomato Basil Soup...HOLY MOLY!! I loved it!!! It was absolutely delicious, I even had to have some the next day with light versions of grilled cheese sandwiches http://www.cookinglight.com/bbs/smile.gif This one is a definite repeater.

Blue Cheese Beef Wraps...not so hot on my list. I felt the blue cheese was so overpowering to the rest of the meal. Too bad because the smells before adding the blue cheese were heavenly. Next time I would do either less blue cheese or a milder flavored cheese.

Malaysian Chicken Pizza ...this is a CL recipe from way back in time and it was wonderful (and very low pt for WW members http://www.cookinglight.com/bbs/wink.gif )! Very flavorful, spicy and a different twist on typical pizza fare.

White Russian Tiramisu ... It was ok, but you can definitely tell it's a light version. I prefer the Tiramisu Anacapri and will sacrifice the higher WW points for it!

That's it from me this weekend http://www.cookinglight.com/bbs/smile.gif

JeAnne