Tomato, Basil & Parmesan Soup

The cooler weather we had yesterday had me craving some delicious tomato soup! On our way home from camping, we stopped at the grocery store for all the ingredients, threw everything into the crock pot, and waited for dinner time. I decided to share this recipe with you today since fall is right around the corner. If you are anything like me, you probably haven't eaten many warm foods lately. I don't dare turn on the stove, oven, or crock pot during the days of extreme heat. I was so excited for a cool day to make something warm that I haven't had in a while. This tomato soup is seriously the best tomato soup I have ever had. Try it once, and I guarantee you won't be sorry!

INGREDIENTS:

2 cans (14 oz each) diced tomatoes with the juice

4 cups chicken broth

1 cup finely diced carrots

1 cup finely diced celery

1 cup finely diced onions

1 tsp dried oregano

1Tbsp dried basil

1/2 cup butter

1/2 cup flour

1 cup Parmesan cheese

1 1/2 cups half and half

1 tsp salt

1/4 tsp pepper

DIRECTIONS:

1. Add tomatoes, chicken broth, carrots, celery, onions, oregano, and basil into a large crock pot.

2. Cover and cook on LOW for approximately 6 hours to allow flavors to blend and vegetables to soften.

3. 30 minutes prior to serving, melt butter and add in flour. Stir constantly for about 5 minutes. Add to soup mixture. 

4. Stir and add in Parmesan cheese, warmed half and half, salt, and pepper.

5. Cover and cook on LOW for 30 minutes, or until you are ready to serve.

This soup is so good, even my husband will eat it (he is more of a meat and potatoes kind of guy)! 

Also, this soup is great for dipping grilled cheese!

Garden Vegetable Lasagna

Garden Style Lasagna

This is one of my favorite recipes I've tried so far! I love lasagna, but I was looking for a different twist on it besides marinara, meat, and cheese. This is definitely not a "quick" dinner recipe, but it's perfect when you have some extra time on your hands. And with it being only 7 weight watchers points, you don't even have to feel guilty for eating it!

I must warn you, this Garden Style Lasagna is definitely not a "quick" dinner recipe, but it's perfect when you have some extra time on your hands. I promise you, it is worth every minute you spend making it.

**Unfortunately, it looked so good I forgot to take any pictures of it before it was devoured, so it doesn't look as appetizing as it did fresh out of the oven. I will try to get some yummier looking pictures the next time I make it.

Ingredients:
2 cups chopped onion
2 teaspoon minced garlic
2 teaspoons olive oil (divided)
2 cups chopped zucchini
2 cups chopped yellow squash
2 cups thinly sliced carrot
2 cups chopped broccoli
1 teaspoon salt (divided)
1/2 cup flour
3 1/2 cups skim milk
1 cup Parmesan cheese (divided)
1/4 teaspoon pepper
dash of nutmeg
1 (10 ounce) package frozen chopped spinach (thawed)
1 1/2 cups low-fat cottage cheese
2 cups mozzarella cheese (divided)
9 pre-cooked lasagna noodles



Directions:

1. Preheat over to 375 degree Fahrenheit.

2. Saute onion over medium-high heat until lightly browned (approximately 4 minutes). Add garlic and saute 1 more minute. Place in a large bowl.

3. Saute zucchini and yellow squash, with 1 teaspoon oil, over medium-high heat until lightly browned (approximately 4 minutes). Add to large bowl with onion mixture.

4. Saute sliced carrots with 1 teaspoon oil over medium-high heat until tender (approximately 4 minutes). Add broccoli and saute another 4 minutes. Add to large bowl with the other veggies. Add 1/2 teaspoon of salt. Mix well.

5. Combine flour and milk in a saucepan. Stir with a whisk to blend. Bring mixture to a boil over medium-high heat. Allow mixture to thicken, stirring constantly. When it reaches desired consistency, remove from heat. Add 1/2 cup Parmesan cheese, 1/2 teaspoon salt, pepper, and dash of nutmeg. Stir in spinach.

6. Combine cottage cheese and 1 1/2 cups mozzarella cheese.

7. Put it all together! Spray 9x13 baking dish with cooking spray. And the layering begins: 1/2 cup spinach mixture; 3 lasagna noodles; half of the cottage cheese mixture; half of the veggies; 1 cup of the spinach mixture; 3 lasagna noodles; other half of the cottage cheese mixture; other half of veggies; 1 cup spinach mixture; 3 lasagna noodles; remaining spinach mixture; 1/2 cup Parmesan cheese; 1/2 cup mozzarella cheese.

8. Cover with foil and bake for 20 minutes. Uncover and bake another 20 minutes or until cheese is bubbly/lightly browned. Let stand 10 minutes before serving. Enjoy!