A New Recipe

Tortilla Soup

4 chicken breasts- one inch cube 12 pts.

4 chicken bouillion cubes 0 pts.

1 beef bouillion cube 0 pts.

5 cups of water 0 pts.

1 tsp cumin 0 pts.

1 Tbsp. olive oil 4 pts.

1 chopped onion 1 pt.

1 chopped bell pepper 0 pts.

Fresh garlic to taste 0 pts.

1 can of Rotel tomatoes 0 pts.

1 can of Beef Consumme Soup

(or Beef Broth) 1 pts.

1 7 oz. can of green chilis 0 pts.

1 10 oz can of diced tomatoes 2 pts.

1 15 oz can of tomato sauce 2 pts.

corn tortillas per serving 2 pts.

(cut in strips and fried in Olive or Canola Oil)

2% Shredded Mexican blend

or Cheddar Cheese 1/4 c. 2 pts.

Saute onions and bell peppers in olive oil and garlic until golden. Combine first 4 items in a pot and cook until chicken is tender. Combine chicken, onion mixture and remaining ingredients. Let cook for 1 hour.

For extra kick add fried tortillas. Use with soup. You can add up to 1/4 cup cheese also.

1 cup serving is approximately 1.5 pts per cup without cheese and tortillas.

We ate this for almost a week and never got tired of it. I know some people like to add sliced avocado as well. Don't know their point value.

Enjoy.

Great recipe- may lead to decadence

I found this in a Southern Living mini-cook book. It is WONDERFUL!!!!

Creme Caramel in a Bundt

makes 12 servings

Preheat oven to 350.

Must be made at least 12 hours in advance.

3 cups sugar, divided

3 cups whipping cream

1 T. vanilla extract

6 large eggs

2 egg yolks

1/2 c. sweetened condensed milk

1 (3 oz.) pkg. cream cheese, softened

garnish: fresh blackberries, raspberries, mint leaves

1. Sprinkle 1 cup sugar into a medium skillet. Place over medium heat, and cook, shaking pan often, until sugar melts and turns to light golden bown. (carmelized sugar) Quickly pour syrup into a 12 cup Bundt pan, tilting to coat bottom and 1 1/2 inches up sides; set aside. (Mixture may crack as it cools.)

2. Stir together whipping cream and vanilla in a large bowl. Process 6 large eggs, next 3 ingredients, and remaining 2 cups sugar in a blender just until smooth, stopping to scrape down sides. (do not overprocess) Stir egg mixture into cream misture.

3. Pour custard over caramelized sugar in Bundt pan, and place in a large roasting pan on oven rack. Pour hot water into roasting pan to a depth of 1 inch.

4. Bake at 350 for 1 hour and 30 minutes or until a knife inserted in deepest portion comes out almost clean. Remove Bundt pan from water. Cool 1 hour on a wire rack. Cover and chill at least 8 hours. Loosen edges from Bundt pan with a thin knife, and invert carefully onto a serving plante. Garnish, if desired.

My final impression was that it is a cross between flan and cheese cake. Oh, yum!