Quick and Easy Lunch

As many of you know, I love to cook. I will be the first to admit that the Jakeman has put a kink in the amount of  cooking going on in the Lowe household, but Jason has been off for a few days. So, we have gotten back into the swing. I have been doing Weight Watchers to lose some poundage. I can't say that it is weight from pregnancy. Nope - this is weight that came from pre-pregnancy. Just good ole fashioned happy poundage :) Anyway, I wanted to share the light lunch we had around here today. Nothing fancy and not my culinary shining moment, but it was filling and super easy. We had tomato basil soup and a tuna and white bean salad. The recipes are courtesy of the WW New Complete Cookbook. All point values reflected are part of the new points plus system. Recipes go a little something like this:

Tomato Basil Soup
2 tsp extra virgin olive oil
1/2 cup chopped shallots
4 large tomatoes, coarsely chopped
1 cup vegetable stock
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
2 cups fat free milk
1/4 cup tomato paste
1 cup fat free half-and-half
1/4 cup thinly sliced fresh basil
Serving size 1 cup equals 3 WW points plus value and 120 calories

Step 1: Dice shallots and coarsely chop

tomatoes

Step 2: Heat oil and cook shallots for 5 minutes.

Add tomatoes, broth, oregano, salt, and pepper.

Bring to boil and cover. Simmer until tomatoes are

tender - about 6 minutes.





Step 3: Puree the mixture in blender
or food processor. I was too lazy to
break out the food processor, so the
blender worked just fine. Return to pot

Step 4: Whisk together tomato paste and 1 cup milk.

Add to soup.

Step 5: Add half-and-half and other cup of milk.

Stir in basil.

Step 6: Cook over med heat until heated throughout.

Tuna and White Bean Salad

1 can cannellini (white kidney) beans, rinsed and drained

2 cans water packed light tuna, drained and flaked

1/2 red onion

3 celery stalks, chopped

3 Tbsp lemon juice

2 garlic cloves, minced

2 tsp dried sage

2 tsp olive oil

1/4 tsp salt

1/4 tsp black pepper

Serving size 1 1/2 cups, 180 cal, 4 WW points

Mix all ingredients together in bowl.

Finished product on mixed greens with tomatoes.

Lunch is served.

Last but certainly not least, my little sous chef, the Jakeman ;)