Ristorante Antipasti

There is one thing you have probably figured out on your own. I love food, I love to cook, and I love to eat. When I think of Italian food, this is the place for me.  I was treated to Mother’s Day dinner there yesterday. This place never disappoints!!

Antipasti is located in Ocean City, Maryland, land of sun, sand, and fun, on the Atlantic Ocean. It is considered one of the hot vacation spots in Maryland. There is something for everyone, young and old alike.

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The owner and chef, Fausto, makes you feel like you are dining in your own home. Quite a handsome fellow, I might add. He makes it a point to come to your table at least once and more often than not, several times. His olive colored skin, striking blue eyes, and beautiful smile, add to his charismatic charm and appeal. Doesn’t hurt that he also makes sure all the ladies get a kiss. This is true Italian hospitality.

When you walk through the doors the walls are lined with pictures of Fausto and his guests. Joe Namath, Henry Winkler, Sir Paul McCartney, are just a few to mention. It is quite a gallery.


 

With so many selections on the menu to choose from, it’s hard to say that one item is better than the other. I am absolutely in love with his gnocchi. Little pillows of heaven, that melt in your mouth. It’s hard not to moan out loud when I eat them. From appetizers to desserts, the whole dining experience is phenomenal.

http://www.ristoranteantipasti.com/menu

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He also teaches cooking classes. My husband surprised me by signing us up. I did learn one valuable lesson about tomato sauce, or “gravy” as true Italians call it. You MUST use San Marzano tomatoes. So named, for the region they are grown in. Cooked low, and slow until they render all of their sweetness. I added absolutely nothing to them and turned out the best “gravy” I have ever made.

If you happen to be in the area, stop in and say hello. I will caution you, it is best to make a reservation, especially during the high season which is summer. If you want authentic Italian food and an authentic Italian atmosphere, don’t miss Ristorante Antipasti. Maybe I will see you there!

http://www.ristoranteantipasti.com/find-us

Til next time,

Ciao xoxo

 

 

 

 

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HAPPY MOTHERS DAY

I would like to reach out and wish all the Moms a Happy Mother’s Day.  I myself am blessed to be a Mom and a Grandmother, aka “Mimi”. I am also lucky enough to be a stepmother to 3 children as well.

While being a mother is rewarding it also has it challenges. When I was a young mother I remember being terrified that I wasn’t up to the task. Yep, scared to death to be honest. My daughter somehow made it and is a fantastic mother to my grandson. Of course, I can not take all the credit. It truly does, take a village.

Nobody gives you a handbook of instructions. There are no set rules or reasons on how to be a mother. We just do it! Some how, we find our way.

I lost my Mother quite a few years ago. There are still times when I have the urge to call her and consult with her or ask her “what would you do”. So often, I will say something and have to pause, because they are her exact words. It’s those moments when I realize, I am much like my mother.

It was my good fortune to marry into a family that I also love. My mother-in-law has been like a mother. In fact she told me long ago, “you can call me Mom”. I do and I respect and value her opinions. She raised two children of her own, after all. My husband is a wonderful man and his sister is like the sister I never had. I am pretty lucky!

So to all you Moms out there, everywhere, enjoy your day. To all of you celebrating your Mothers enjoy every moment. Time is fleeting and goes by in the blink of an eye. The time to celebrate and love is now. Lets treat these wonderful women with all the joy and appreciation they deserve. I truly hope your day is filled with all the things you love and make you happy.

This one is for you Jeanette ……. wherever you are! I love you!

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Til next time,

Ciao xoxo

 

Air Fried Cannoli

Okay, so I was watching Giada this morning from her rooftop in Florence, Italy. She proceeded to make cannoli with a renowned pastry chef. It’s not bad enough that she is willowy, well endowed, gorgeous, and the grand daughter of Oscar De Laurentis. She also has a smile that goes on for days, and the ability to eat whatever she wants.  I am for lack of a better word, envious. What a life!

Needless to say after watching this episode I had the greatest desire for a cannoli. What if I could make the cannoli shells in my air fryer? It would definitely be more waist friendly but it still has to have good texture and flavor. After looking up several recipes on the internet I came up with this version.

While it looks like there are a lot of steps they are short and simple. My cannoli tubes came from Amazon.com and were very inexpensive. Just make sure you use caution when removing them from your air fryer, they will be very hot. I used tongs, being careful not to break the shells.

By my calculations for 30 servings, my recipe is 5 Smart Points per cannoli. You can add some grated chocolate, chopped nuts, or chopped candied cherries. Any extras will also add additional points. So pick your poison! I liked mine without the fanfare.

Air Fryer Cannoli

Ingredients:

Shells:

  • 4 C all purpose flour, sifted
  • 1 T sugar
  • 1/4 t salt
  • 2 T butter, softened
  • 2 egg yolks
  • 3/4 C white wine

Filling:

  • 1 lb ricotta cheese, drained
  • 3/4 C powdered sugar
  • 1 t vanilla extract
  • 1 t cinnamon

Directions:

Filling:

  1. Drain the ricotta for about 1-2 hours. I use a paper towel lined fine mesh sieve over a bowl.
  2. Combine the ricotta, powdered sugar, vanilla, and cinnamon until combined. Use a hand mixer or a hand whip.
  3. Put filling into a piping bag, I use baggies, and chill for at least 30 minutes.

Shells:

  1. Mix flour, sugar, and salt in a bowl.
  2. Cut in butter
  3. Add egg yolks; stir with a fork
  4. Stir in wine, 1 T at a time, using a fork until the dough clings together
  5. Form a ball with the dough and let stand for 30 minutes covered with plastic wrap.
  6. Take a small amoutn of dough at a time, keeping the remainder covered. Roll dough almost paper thin, on a well floured surface.
  7. Using a 4 inch cookie cutter, or you can use a glass (martini glass works well) and cut into circles. Keep covered until ready to fry.
  8. Roll each circle of dough around a metal cannoli tube that has been lightly rubbed with cooking spray, overlapping the ends and press to seal, flare out the edges slightly
  9. Place 4 of the cannoli in the air fryer at 380 degrees for 5 minutes, open the air fryer and turn them over and fry for an additional 2 minutes.
  10. Remove from the fryer and place seam side down on a paper towel.
  11. Let cool a minute or two before trying to remove the cannoli form. Hold the cannoli shell down on the paper towel and carefully slide the tube out on one end. Leave them on the paper towel to cool completely.

Filling the cannoli:

  1. Cut a hole in the piping bag and fill each cannoli at both ends, being carefull not over or under fill them. Sprinkle with powdered sugar, lightly.
  2. Serve immediately

Note: Unfilled shells can be stored in an airtight container for serveral days prior to filling. Fill as needed and always serve immediately.

 

Til next time,

Ciao xoxo

 

 

 

CHOPTANK CHARLIE

I am very sad today as I write this post. You see, we have lost one of our four legged friends, known to us as “Charlie”.  Charlie was a beautiful Golden Retriever who was part of the Feehley family. He was well known and loved by many. I will always fondly remember him on the Choptank River, swimming, and chasing sticks and balls thrown in the water. He was always eager to please and very gentle.

Our “fur babies”, become part of our families. We nurture, care, feed, and take care of them in the best possible way we can. In return, they love us unconditionally, without question or pause. There’s something comforting about opening the door and seeing that tail wagging and their smile, just because they missed you; just because they love you.

In my experience this pain is one of the hardest to overcome. It only comes with time, and only you know when that time is. Once you come through the other side you are left with fond memories and the hope that one day you will see them again.

I know Charlie is running in the sunshine, chasing sticks and balls. He’s still there watching over my dear friends and trying to comfort them from afar. I also suspect he has caught up with his partner in crime, Chessie. His female counterpart who passed away only three short years ago.  (Pictured below are Cruiser, and Charlie on the right.)

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Love your pets and enjoy every day you have with them. I believe that’s how they live. In the moment, with you and for you, every second, of every day.

I will keep Charlie in my heart. My prayers and love go to Robyne and Terry. Let time be on your side and ease your sorrow and pain. We will all miss Charlie and will be thinking of and praying for all of you.

In dedication to Robyne, Terry, Charlie, and Cruiser.

xoxoxo

 

 

MY LEAKY DINNER

Funny story this one! Odd name too, I suppose. Let me explain………

My dear friends owned a bar fondly known to all of us, as Leaky’s. Some of the best food I have eaten anywhere. All prepared in a kitchen the size of a closet. It was truly my favorite place to eat and play. I will admit to dancing on the bar, but just this one time!  As with all good things, they come to an end. I am fortunate enough to know the chef and actually had the opportunity to work with him for a while. Lucky me!!!! As for the chef, he’s moved on to bigger and better things.

Whenever we went to Leaky’s my usual was steamed shrimp and a wedge salad. I don’t know if you know this or not but, all shrimp are not created/cooked equal in the land of food. Leaky’s was and always will be my favorite.

Shrimp are also a highly favored food when you are watching your weight. Not only are they said to boost your metabolism but, they are low on the points scale for me. A half pound of shrimp adds up to a total of 4 Smart Points. Throw in a salad and bingo, it’s a great, filling, meal.

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There really isn’t a recipe for this one. I buy a pound of shrimp, rinse them and throw them in a steamer pot. I add some chopped onion, and lemon wedges and toss all of it in Old Bay seasoning. I use 2 cans of beer in the bottom of the pot to steam them. It takes minutes. When they turn pink and they are no longer translucent, they are done. So don’t walk away, there is nothing worse than over cooked shrimp. I like them with cocktail sauce on the side for dipping.

My wedge starts out with half of a romaine heart. Traditionally, it’s a wedge of iceberg lettuce. Then I top it with chopped tomatoes, 2 tablespoons of my favorite bleu cheese dressing, (Lighthouse for me). I add some crumbled center cut bacon and some chopped scallions. Truly a great salad!

If you like shrimp and you like quick meals, this is one to remember. Give it a try!

Til next time,

Ciao xoxo

CREAM CHEESE SPAGHETTI CASSEROLE

It is beautiful out! I have a few more plants and bulbs to put in so I am thrilled it’s not too hot. I know in the next few weeks that will all change so I am trying to make the most of it.

With that in mind I am always looking for quick dishes. My sister-in-law, Dawn tried this recipe and said it was fantastic. I made it last night and I agree, it’s fantastic!!

I have never been a fan of fat-free cream cheese. However, it works perfectly in this recipe. It reminded me of Mascarpone, which is an Italian cream cheese, but without the added calories.

I will be ear-marking this recipe and using it again. It would be great as well if you added some vegetables. Spinach, kale, mushrooms, and broccoli are just a few that come to mind. Of course, you could always have your vegetables on the side or serve it with a side salad. With or without additions, it was tasty and filling.

Til next time,

Ciao xoxo

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CREAM CHEESE SPAGHETTI CASSEROLE (Weight Watchers)

8 servings / 9 Smart Points per serving

INGREDIENTS:

  • 12oz dried spaghetti (I use Dream Fields)
  • 1 (28oz) jar spaghetti sauce (I used my homemade sauce)
  • 1 lb of lean ground beef or 1 lb of lean ground turkey
  • 1 tsp Italian seasoning
  • 2 garlic cloves, minced
  • 8oz fat-free cream cheese
  • 1/2 C parmesan cheese, grated

INSTRUCTIONS:

  1. Pre-heat the oven to 350 degrees
  2. In a skillet, brown the ground meat until cooked through; drain fat if needed and stir in the spaghetti sauce. Set aside.
  3. Cook the spaghetti as directed on your package. (I cooked it 2 minutes less since it also cooks in the oven).
  4. Drain and return to the warm pot. Add the cream cheese, Italian seasoning, and     minced garlic. Stir until the cream cheese is melted and the noodles are coated thoroughly.
  5. Lightly grease a 9×13 pan. Spread a small amount of meat sauce in the bottom of the dish. Put the spaghetti on top of the sauce and top with the remaining sauce.
  6. Sprinkle the parmesan cheese on top.
  7. Bake for 30 minutes until bubbly.

Note: You could add vegetables to the pot when mixing the cream cheese in the noodles. Spinach, broccoli, kale, asparagus, or mushrooms or a combination of any would be excellent.

MEATBALLS AND BAGELS

Although it might sound a bit odd, it’s oh so yummy! Just ask any of my friends that have tried them. A few turned their nose up at the idea but after they tasted them they couldn’t get enough!

My dear friend, Rhonda (aka Noodle) bought an air fryer. I was so intrigued that I decided not to wait to see how she liked hers and bought my own Air Fryer. So my meatballs were the first thing I tried and I must say they turned out beautiful.

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The meatball and bagel craze was introduced to me by my husband. His grandmother, Italian of course, made them for his family for years. I too thought, meatballs and bagels???? I am here to tell you, there are no regrets, other than I wish I had thought of it.

I was taught to make meatballs by my father in law, fondly known as Pops. They are made from a combination of beef, veal, and pork. This mixture is also known as meatloaf mix in a lot of grocery stores. I make them ahead of time and freeze them to keep on hand. When my family are here and I need something quick for breakfast these are my “go to meal”. No need to thaw, just cook frozen.

I will post the recipe as it was given to me. The first time I made them they didn’t turn out good. My husband looked at the recipe and said, how many handfuls did you use. I told him “exactly what Pops said”. He then kindly reminded me, “my father has hands the size of a baseball glove.” Then it all made sense! My next attempt was perfect when I adjusted my handful to his. It still makes me laugh when I think about it. I have a rather small hand so I really heap my handfuls and use two to get the results I want.

Whether you try my recipe or use your own, you can’t beat a good meatball and bagel sandwich slathered in butter and smashed to perfection. Trust me, that’s the best way to eat them.

Til next time,

Ciao xoxo

 

Meatballs and Bagels

Ingredients:

  • 1 lb each, ground veal, ground pork, ground beef
  • 4 cloves of garlic, minced
  • 2 heaping handfuls of Parmigianino/Reggiano cheese, grated
  • 2 heaping handfuls of Italian bread crumbs
  • 2 eggs, beaten
  • 1 T, Italian flat leaf parsley, chopped
  • Salt & Pepper to taste (yes I taste my raw meat, you can eyeball it if you’re not comfortable with that)
  • 1 C milk (I use skim, you can use whatever you like, it’s just to add moisture)

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Directions:

  1. Combine everything in a large bowl, except the salt, pepper, and milk.
  2. With a large serving fork, mix all together until combined. This prevents the meat from becoming too compacted which will cause them to be too dense.
  3. Season with salt and pepper and mix together again.
  4. Add milk, slowly, a little at a time and continue to mix after adding. You want the mixture too be “moist”, not “soggy”. The milk is added to lighten and make the meatballs moist and not dry out. It should hold together easily but feel damp to the hand. (You may or may not have to use the whole cup of milk, you may need more. It just depends on your handfuls!)
  5. Shape into balls. I make the meatballs with  1/3 C measure, sometimes a little bit more, sometimes less, it all depends on what I am using them for. You can make them any size.

Cooking: Frozen

Air fryer: set at 380 degrees for 10 minutes, when done, remove them and turn them over and fry for an additional 10 minutes. Check them, you may need more or less time depending on the size of the meatball. You can pull them out at any time to see your progress.

Oven: Set the oven to 375. Place the meatballs on a foil lined sheet pan (makes for easy clean up). Bake until they start to brown, remove and turn to the other side and cont baking until they are browned the way you like them.

These are best on a toasted bagel, slather the bagel with butter, put your meatball on one side and add the other bagel half, then smash it down with your hand. You have to trust me on this one!!!!!

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****Note: if you happen to have a guy with big mitts around or you have a large hand you may want to adjust the 2 handfuls to one handful! My theory is, you can never have too much cheese!

 

VIKS CHICKY POT PIE

It’s cold and dreary here today. I know I shouldn’t complain, and that we need the rain. I am just feeling bad for myself! My allergies are killing me and I have bronchitis. Yuck!

So I decided I needed some good old comfort food. I made some chicken for the week  as I always do. CROCK POT CHICKEN FOR THE WEEK. I have been making chicken pot pie for years. Today, I tweaked it a bit so that it fit into my weight watchers plan.

It comes in at 8 smart points per serving. It’s hardy, tasty, and definitely comforting. It will also be good tomorrow in my lunch since there will be plenty left over. As my husband says, “I love when we are on a diet”.   Enjoy!!!

Til next time,

Ciao xoxo


VIK’S CHICKY POT PIE

6 SERVING/8 SMART POINTS PER SERVING

Prep time: 45 minutes

Bake: 350 for 35-35 minutes

Ingredients:

• ½ medium onion, chopped

• 1 garlic clove, minced

• 1 C carrots, cubed

• ¾ C celery, chopped

• ½ C potatoes, cubed

• ½ C peas, frozen

• 1 C Evaporated milk 2% (divided in ½)

• ¼ C all purpose flour

• 1 t olive oil

• 1 T light butter (such as Brummel & Brown)

• FF Chicken Broth

• 1 C Bisquick (heart smart)

• 1 Egg or Egg beaters equivalent

• 2 C chicken, cooked and large chop

• Salt, pepper, poultry seasoning (to taste)

• Splash Sherry

For the Filling:

1. In a large skillet over med heat, add the Olive oil and the lite butter.

2. Sauté the onion and garlic for about 2 min.

3. Add the carrots, potatoes, and celery and cook until lightly tender.

4. Season the vegies with salt, pepper, and poultry seasoning to taste.

5. Combine ½ of the evaporated milk, splash of sherry, and the flour, whisk to blend, then slowly add to the vegie mixture, cont cooking until it comes to the boil.

6. Slowly add the chicken broth and cont to cook until it comes to the boil then reduce the heat and cont to cook until sauce thickens.

7. Add the chicken and the peas.

8. Pour into a 9×13 casserole dish that has been sprayed with cooking spray.

For the topping:

1. Beat the egg and the other ½ C of skim milk together and add to the Bisquick. (If it seems a little too stiff, add water, a little at a time to reach pourable consistency)

2. Pour on top of the vegetable mixture in a zig-zag motion. Spread gently with a rubber spatula.

3. Sprinkle lightly with salt.

4. Bake for about 30- 45 minutes or until the crust is golden brown.

Easter Weekend and Ravioli

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Easter at our house was wonderful. The weather was perfect and the food was divine. It was nice to have everyone here and have some down time. Of course down time for me is cooking and feeding my family. I did have some help this year. I conscripted my oldest to help me make the traditional ravioli we have every Easter.

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Making pasta is all about the dough, much like bread making. Once you make it a few times you will wonder why you didn’t try it sooner.  There are so many ways to use fresh pasta. All it requires is flour, eggs, and a touch of water. Of course, some time is required to knead it into a work of art.

You can fill your ravioli with anything you like. Your dough is your canvas so create flavors you love. One of our daughters has a cheese allergy. We made her a spinach and chicken ravioli. Honestly, I wish I had made more of those! They were fantastic!

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I won’t lie to you, it does take some practice, but if I can do it, anybody can! My father  and mother in law taught me a few years ago. In fact, my pasta roller, which is a hand crank, was given to me by them.

Pasta rollers can be hand crank, electric, or an attachment for your Kitchen Aid. I have the attachment. There’s just something so satisfying in hand cranking my dough into long, billowy, sheets of heaven. It’s personal preference, either will produce the same product. Again, it’s all about the dough.
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This is a basic egg dough recipe. It rolls beautifully, shapes easily, and it is very tasty. A blank canvas waiting for you to do what you want with it. So, whether it’s ravioli with your favorite filling,  or cut into strips for noodles, it’s  worth the effort. You will never want to buy store-bought again.

Til next time,

Ciao xoxo

EGG DOUGH PASTA

  • 4 C all-purpose flour (additional on the side)
  • 4 eggs
  • 1 T olive oil
  • water (set aside in a cup)
  1. Measure out the flour and place into a large bowl.
  2. Beat the eggs together in another bowl and add in the olive oil and 1 T of water.
  3. Pour the wet ingredients into the flour, toss and mix everything with a fork until it starts to clump together.
  4. Lightly flour your hands, gather the clumps in the bowl, and begin kneading right into the bowl. It will be a shaggy mess just keep pushing and folding it over again and again. Make sure to get the flour off the sides of the bowl during this kneading process.
  5. When you have a cohesive piece of dough, remove it from the bowl and continue to knead it for about 2 or 3 minutes or until the dough is smooth and shiny, and there are no lumps present.
  6. If the dough is too sticky, add additional flour in small amounts, if it is too dry add a little water a few drops at a time, and continue to knead it until you get the desired smooth and shiny look on the outside and stretchy on the inside.
  7. Form it into a disc and wrap it in plastic wrap and let it rest at room temp for an hour. It can also be stored in the refrigerator for a day, make sure it is tightly wrapped. Just let it return to room temperature before attempting to roll it out.

Rolling the dough:

In all honesty you could even use a rolling-pin. You know my preference! Just make sure the dough is at room temperature.

  1. Cut your disc into 8 pieces
  2. Work with one piece and keep the other covered to prevent drying out.
  3. Have a large sheet pan dusted with cornmeal, so you can lay your dough out and prevent sticking.
  4. Using a pasta machine set the rollers to the widest setting, for me that’s a 7.
  5. Press the first piece of dough into a disc and fold it in half, and run it through the machine at least two times, if it is sticking add a little dusting of flour to the rollers and continue.
  6. Fold the elongated piece of dough into thirds  and turn the dough 90 degrees so the fold is on the side and roll it through. Repeat rolling and folding in this manner for a total of eight times. This is like kneading and will make your dough more pliable.
  7. Set your machine to the next setting down and run it through, you will see that it widens, no more folding! Catch the strip as it comes out being careful not to push or pull the dough. Let the machine do the work.
  8. Continue to decrease the setting down and running the dough through until you reach the desired thickness, being careful it doesn’t tear or stick. You should nearly be able to see through the dough strips.

Now on to filling:

Our traditional filling is made with Ricotta. There are many fillings on Pinterest and on the web. Lidia Bastianich has a cookbook out called Lidia’s Family Table. I highly recommend it. It is loaded with great instruction on pastas and fillings. But I will give you the one we use.

RICOTTA FILLING

  • 1 large container of whole milk ricotta
  • 1 egg, beaten
  • 1 cup of grated Parmigiano/Reggiano cheese
  • 2 tsp sugar
  • Cinnamon, just a sprinkle or two (don’t go overboard)
  • Parsley, chopped, approx 2 T (for freshness and color)
  • salt and pepper to taste

Mix all together and taste it to see if you need to make adjustments.

  1. Take your long sheet of pasta and put a generous tablespoon of your filling in the center at one end. Make sure you leave at least a 1 1/2-2 inch space on both sides of your filling. (do not overfill your ravioli)
  2. When done, fold the dough in half over the filling, pushing the air out with your fingers as close to the filling as you can without mashing the filling down.
  3. Using either a sharp knife or a pastry wheel cut between the fillings evenly making individual ravioli.
  4. Using a fork, crimp around all of the cut edges, (not the fold) making sure they are tightly sealed. (you don’t want your filling leaking out when cooking).
  5. Place in a single layer on your cornmeal dusted tray, covering to prevent cracking and drying out.
  6. You can either cook at this point, or freeze them. If freezing, put them in plastic containers, or freezer bags. You will cook them frozen when ready to cook.
  7. When ready to cook, bring a large pot of salted water to the boil. Add a few at a time, overcrowding will cause breakage and sticking. When they float they are done. Put the cooked ravioli in a warm oven with a bit of sauce on the bottom of the dish. Continue cooking and adding ravioli in a single layer, adding sauce and cheese to each layer until all are cooked.

Add your favorite sauce, homemade or jarred! This is so impressive when you have guests over. They won’t believe you made it yourself. I hope you will give it a try.

REFERENCE: Lidia Bastianich “Lidia’s Family Table”.

 

WW Turkey Taco Soup (Instant Pot)

It’s been a busy weekend for us. Seems there’s never enough time in a day. Sometimes though, you have to put your own personal things aside to help others. Yesterday was one of those days!

We attended a benefit dinner and auction for some people we know that just had a major house fire. She owns Millie’s Restaurant in Vienna. I feel it’s safe to say it’s an institution everyone in this area knows about. We saw the unfortunate aftermath since her , once beautiful, home sits next door to her establishment. What a mess! We were told a faulty ceiling fan started the fire.

I can not tell you how heartwarming it was to see the outpour of people from far and wide. All, to show their support and let Millie and her husband know they were available to help in any way. The food was spectacular and what a spread. Steamed shrimp, shredded pork, coleslaw, cucumber salad, macaroni and cheese, cabbage, to name a few. It was an endless buffett.

Chuckie Love, a local DJ, was there to help with the festivities. From what I saw and heard, a good time was had by all and for a very good cause.  I applaud this community and everyone that came out to show their support.

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So today it’s time to get the yard cleared and ready for Spring. It is absoluely beautiful out. One of my dear friends reminded me “boating season is right around the corner.”  She’s right…..so that’s my plan.

In order to stay out and enjoy the day I decided to use my new “Instant Pot”. Pretty amazing gadget really. You can sauté, steam, slow cook, pressure cook, pretty much anything you need to do. I took an old WW recipe and turned it into an instant pot recipe. You can pressure cook, use your crock pot, or do it on the stove top. I was just itching to use my new toy. So here’s the recipe! Get outside today or go do something you love. Life is short, make every moment count, blessings to all.

Til next time

Ciao xoxo

 

WW TURKEY TACO SOUP
10 SERVINGS (5SP per serving)

Ingredients:

1 lb lean ground turkey
1 medium onion, diced
2 cloves garlic, minced
1 (15oz) can stewed tomatoes
1 (15oz) can fire roasted diced tomatoes
1 small can diced green chiles
1 pkg taco seasoning mix
1 pkg ranch dressing mix
pinch of Cayenne pepper
1 (15oz) can of chili beans
1 (15oz) can of pinto beans
15oz frozen corn
½ C fat free chicken broth

Prep:

1. Brown the meat, onions, and garlic on the saute setting of your Instant Pot, drain if needed.
2. Mix the cayenne pepper, taco seasoning, and ranch dressing mixes into the meat.
3. Add all of the other ingredients, without draining.
4. Set the Instant Pot on the soup setting.
5. Serve hot, topped with condiments of choice. Light Sour Cream, low fat cheese, avocado, baked tortilla strips, are just a few.

(Make sure to add additional points for toppings as used)

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