Pinterest

Pinterest… Oh, Pinterest….

There are so many tasty looking foods on Pinterest these days… over and over, I find myself pinning recipes that I’m dying to make. Considering that my fellow pinners are sharing tons of these recipes with me daily, it’s really hard to keep up.

I’ve even started a separate Pinterest board for the recipes that I try… click here to see. I’ve started including my reviews too, so pin if you wish, but check the comments to see if it comes NTTC recommended.

When I found this one, I think it took me TWO days to get the ingredients together and to make it. I had some fat-free half and half in my fridge from my previous Bolognese sauce recipe that I had made, so it was a great way to leverage what I had!

Yeah, that creamy, amazing soup you see above was made by little ol’ me. Oh, and let me surprise you by telling you it clocks in at LESS THAN 300 calories!

I will make this dish again and again and again… it even got the red alert text to all my closest chefs: You have to make this! Consider this YOUR text!

Creamy Tomato Tortellini Soup

From Taste of Home

Serves 5

INGREDIENTS

1/2 package (4.5 ounces) refrigerated cheese tortellini
1 can (10-3/4 ounces each) reduced-sodium condensed tomato soup, undiluted
1 cup vegetable broth
1 cup skim milk
1 cup fat free half-and-half cream
1/4 cup chopped sun-dried tomatoes
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. dried basil
1/4 tsp. salt
1/4 cup reduced fat grated Parmesan cheese

INSTRUCTIONS

1. Cook tortellini according to package directions, minus 2 minutes. Note: I cooked mine about 2 minutes less, so that my tortellini wouldn’t get to soggy. I thought they were PERFECTION.

2. Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently.

3. Drain tortellini; carefully add to soup.

4. Stir in cheese.

5. Sprinkle each serving with additional cheese if desired.

6. Grab a spoon and clean that bowl!

Per 1 cup of soup:

CAL 283; CARB 41g; FAT 7g; PROT 13g; FIB 3g; WW Points Plus: 7

Hoisin-Lime Pork Lettuce Wraps

Lemon Chicken with Broccoli

Pumpkin Butterscotch Mousse Mini Desserts

Truth be told, I don’t love the lettuce wraps at PF Changs.

They’re probably the most popular appetizer on their menu, but all I can think about when I’m eating them is that they’re FULL of mushrooms. I’ll eat them, but I just don’t get too excited about them.

What I do love is the concept… how awesome is it to enjoy a tasty taco with no tortilla?? Anytime I eat lettuce wraps of any kind, I always think I’m being uber-healthy. I’ve created a few versions of lettuce wraps over the year, and I’m sharing the first of which with you today.

Now, to those of you that know your greens… I know you’re staring at that picture and thinking that there’s something wrong. That looks an awful lot like cabbage doesn’t it??? Well… during my whirlwind shopping trip, I picked up a small head of cabbage instead of a head of bibb lettuce. In all honestly, the recipe STILL turned out and was delish! That being said, I’ll let you choose… lettuce wraps or cabbage wraps!

Healthy Chicken Lettuce Wraps

From Self.com

INGREDIENTS

1 lb lean ground chicken

2 clove garlic, minced

1/2 tsp fresh ginger, minced

1 cup green onions, sliced

2 (8 oz) can sliced water chestnuts, drained and chopped

8 large lettuce leaves

2 tbsp toasted sesame oil

1 tbsp rice wine vinegar

1 1/2 tsp lower-sodium soy sauce

1 tsp honey

crushed red pepper flakes, to taste

INSTRUCTIONS

1. Add chicken, garlic and ginger to skillet and cook for 6-7 minutes or until chicken is brown. Grind cooked meat in a food processor.

2. While chicken cooks, slice scallions and chop chesnuts. Note: The original recipe called for 8 oz. mushrooms and 8 oz. water chesnuts. I replaced the mushrooms with extra water chesnuts… feel free to exchange as you see fit.