Creamy Cauliflower Soup

1 head of cauliflower cut into chunks

1 small onion

1 small bell pepper

5 tablespoons butter

3 1/2 cups water

2 teaspoons of salt

Melt 2 tablespoon of butter in a large stock pot. Add the onion and 1/2 the bell pepper. Simmer about 5 minutes until tender. 

Add the water and 1/2 the cauliflower. Set aside one cup.   Bring to a boil. Add 1 teaspoon of salt.  The simmer for 10 to 15 minutes. 

Add the rest of the cauliflower and simmer for another 15 minutes. 

Mean while, melt the rest of the butter in a small sauté pan. 

Cut the cup of cauliflower in small florets. Sauté them with the rest of the bell pepper for 15 minutes. 

Blend the cauliflower until smooth. Add enough of the cooking liquid to make on smooth, but not too thick. It should coat a spoon. 

Stir in the rest of the salt. Serve with a garnish of the sautéed veggies. 

  

Black Beans and Rice

Meatless Monday

This recipe is quick and easy. It’s perfect for a work night dinner. Black Beans and Rice.

2 cans of black beans

3 small tomatoes, diced

½ diced onion

½ diced green bell pepper

2/3 cup vegetable broth

2 tsp cumin

1 tsp chili powder

Salt and pepper to taste

Sauté the onion and pepper in a little olive oil until soft. Add the beans, tomatoes, and seasonings. Bring to a boil and add the broth. Let it simmer for 5 minutes.

Serve over hot rice.

Easter Brunch

How about a nice Easter brunch? There are lots of great ideas out there. Here's one from Walmart. With my version I also add bell pepper and onion.

Pretty,  isn't it?

 

Ingredients

• 3 tablespoons butter
• 2 cups Ore-Ida Potatoes O'Brien
• 6 eggs
• 2 tablespoons milk
• 1/4 cup chopped bell pepper
• 2 Tbs. chopped onion
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup pepper jack cheese
• 1/2 cup shredded cheddar cheese
• 1 cup bacon , crumbled

Instructions

1. Heat oven to 350°F.
2. Melt butter in a microwave-safe pie dish; add potatoes, bell pepper and onion,  microwave for 10 minutes.
3. Stir together eggs, milk, salt, pepper and pepper jack cheese. Pour over potatoes.
4. Bake for 20 minutes or until eggs have set. Remove from oven, and sprinkle with cheddar cheese and bacon. Serve immediately.

Mexi-Chicken and Rice

Here's a quick meal. and it is healthy and filling and so yummy. Chicken and rice Mexican style

 

2 ½ oz grilled chicken

¼ cup sliced onion

¼ cups sliced bell pepper

½ cups cooked brown rice

½ cup diced tomato

¼ cup sliced mushrooms

1 tablespoon sour cream

1 tablespoon mild salsa

2 tsp olive oil

1 tsp minced garlic

1 tsp chopped cilantro

 

Saute onion, bell peppers, garlic and mushrooms with the olive oil for 10 minutes, or until soft. Add the tomatoes and salsa. Simmer for another 5 minutes.

Meanwhile dice the chicken. And stir into the tomato mixture. Add the brown rice. Simmer 2 minutes. Spoon into a small bowl and, top with the sour cream.

Enjoy

 

(If you are counting points this is just 7 PointsPlus®.)

Rosemary-Roasted Chicken and Vegetables

Ingredients

2 Tablespoons olive oil

2 Tablespoons balsamic vinegar

1 Teaspoon salt

1/2 Teaspoon black pepper

1/2 Teaspoon rosemary
12 skinless chicken thighs
3 Cups cauliflower florets
3 Cups broccoli florets
2 small red bell peppers

Directions

1. Heat oven to 400°F. Cut red bell peppers into 6 pieces each (12 total).

2. In a large bowl, combine olive oil, vinegar, salt, pepper and rosemary. Add chicken pieces and vegetables. Toss until well coated.

3. Arrange chicken pieces on a jelly roll pan or rimmed baking sheet. Place vegetables in a single layer around the chicken.

4. Roast for 20 minutes, flip vegetables over with a spatula, and continue roasting another 20 minutes or until chicken is cooked through and browned.

5. Serve with pan juices.

From Atlins.com