Friday, January 28, 2011

Tomato Artichoke Soup

Tomato-Artichoke Soup


2 28 oz cans diced tomatoes
1 15 oz can artichokes
2 C chicken broth
1 onion, quartered
2 garlic cloves, smashed
2 tsp dried basil
1 tsp kosher salt

Combine all ingredients in slow cooker.  Cover and cook 8 hours on low.  Puree soup in batches and stir in ¼ tsp ground black pepper. Makes 8 cups.
60 calories per serving, 0 total fat, 0 sat fat, 791 mg sodium, 14 g carbs, 0 chol, 3 g protein, 5 g fiber

Wednesday, January 19, 2011

Rotini with Sausage and Asparagus

Rotini with sausage and asparagus


1/2 lb Italian sausage, sweet or hot, casing removed
1 lb asparagus, fresh
1 cup heavy cream
1 lb rotini pasta, cooked according to package directions (I used half garden rotini, half whole wheat rotini)
2 Tbsp butter
8 to 16 oz grated parmesan cheese
Salt and pepper to taste


Brown sausage, breaking up with spoon and draining fat as you go.  Cut bottom 2” off asparagus stems (the inedible part), then cut remaining stem into 1” pieces. Boil asparagus until tender in a separate pan. Drain and allow to cool. Remove tips from asparagus and set tips aside. Combine asparagus and heavy cream. Simmer 10-12 minutes over medium heat. Add hot, drained pasta to asparagus cream sauce. Add parmesan and butter. Add cooked sausage and sauté until simmering. Salt and pepper to taste. Garnish with asparagus tips and serve.