Tomato Basil Parmesan Soup - Skinny Style!

:: Ingredients ::

4 cups water

2 chicken bouillon cubes

2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp Italian seasoning
1/4 cup fresh basil {garnish}

1 tsp fresh diced garlic
½ bay leaf

1 tsp salt
1/2 tsp black pepper
½ cup flour
½ cup butter

 2 cups skim milk

1 cup Parmesan or Asiago shredded cheese

 Makes about 2 quarts (about 8 servings)

Approx. 234 calories per serving

:: Directions :: 

Bring water to a boil in a saucepan or the microwave. 

Add to the slow cooker with the two bouillon cubes. 

Add tomatoes, celery, carrots, chicken broth, onions, garlic, salt, pepper, italian spice and bay leaf.
Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft. 

Approximately 6 hours in blend the ingredients together with a hand mixer until smooth.
About 30 minutes before serving, prepare a roux. 

Melt butter over low heat in a skillet and add flour. 

Stir constantly with a whisk for 2-3 minutes. 

Slowly add the milk, stirring as you do so. 

When thoroughly blended and smooth add to the slow cooker slowly, stirring as you do so.  
Stir in the Parmesan cheese. 
Cover and cook on LOW for another 30 minutes or so until ready to serve.

Recipe origin: http://utah.todaysmama.com/

I just added a few things and skinny-fied it to fit into my diet plan. 

Meatloaf and Roasted Brussels Sprouts

YAY! It's Friday everyone. Today I am sharing two recipes, one meal, that would be perfect to make this weekend. Our weather forecast is calling for rain, and this meatloaf is a perfect comfort food for a cold, rainy day.

Roasted Brussels Sprouts

Ingredients:

Olive Oil

Brussels sprouts

Bacon Crumbles 

French Fried Onions 

Sea Salt

Lemon Zest

Directions:

Drizzle olive oil generously onto a baking sheet. I always put tinfoil down first, but that's up to you.  

Zest a lemon onto a cutting board,

 
 then add it to a 1/4 cup olive oil and 2 tbsp soy sauce and set aside. 

(You will drizzle that on last, leave it to marinate while you make the rest of meal.) 

Cut your brussel sprouts in half and put them flat side down until you have covered your baking sheet. 

Sprinkle bacon crumbles over top, 

 
then do the same with your French Fried Onions. 

 
Sprinkle with sea salt. 

Right before you put them in the oven with the meatloaf, drizzle your olive oil and lemon zest mixture over the top.

Preheat your oven to 400 degrees.

Now to prepare the meatloaf...

Ingredients:

1 lb of ground beef

2 tbsp Bleu cheese dressing

1 tbsp minced garlic

1/2 c. French Fried Onions

6-7 Ritz Crackers, crumbled (medium to fine)

1 egg beaten

Directions:

Mix all those ingredients together, honestly it's easier to use your hands when you doing meatloaf, 
that way everything is thoroughly combined. 

Then spray a bread pan with non-stick spray, add your ingredients and gently press down all over 
to distribute ingredients to the edge of the pan.

Bake for both your brussels sprouts and meatloaf for 20 minutes. 

Remove your meatloaf from the oven and let it sit 2-3 minutes. 

Meanwhile, turn the oven to broil and give your brussels sprouts a little crisp 
under the broiler for a couple minutes. Watch them carefully, you don't want them to burn. 
I usually move them to the bottom rack of the oven so that doesn't happen. 
When you are satisfied with their crispiness, remove them from oven. 

Slice your meatloaf and serve with the roasted brussels sprouts.

Enjoy! ♥