Copycat Carrabba’s Mozzarella, Tomato & Pesto Bruschette

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1/4 cup butter, softened
4 cloves garlic, minced
1/4 teaspoon garlic powder
(6) (1/2-inch) slices Italian bread
6 slices mozzarella cheese – trimmed to fit bread slices
3 tablespoons basil Pesto
(6) (1/4-inch) slices Roma tomato
julienne fresh basil, for garnish

Mix butter with garlic and garlic powder. Spread butter mixture over bread slices. Place a slice of mozzarella on each piece of bread. Place a slice of tomato on each slice of mozzarella. Spread 1/2 tablespoon of Pesto over each slice of tomato.
Place bread on a cookie sheet and bake in a 500 degree F oven for 4 minutes, or until cheese has melted.
Sprinkle basil over the top.

Serves 2

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Cream of Tomato Soup recipe – 162 calories

This recipe is so easy, even a complete beginner cook could prepare this! It’s such a delicious soup that you will never want to buy canned soup again…

If you don’t have any tomato juice on hand you can use about 20 oz of tomato sauce and 3/4 cup of water.

Cream of Tomato Soup recipe – 162 calories

Ingredients:
3 cups tomato juice
1/3 cup butter
1/4 cup flour
3 cups milk
1/4 teaspoon baking soda
1 teaspoon salt
1 tablespoon sugar
2 tablespoons crumbled Roquefort cheese (optional, for garnish)
basil, oregano and parsley (optional, for garnish)

Preparation:
1. Melt the butter in a dutch oven.
2. Blend in the flour until smooth.
3. Pour in the tomato juice and stir until it thickens.
4. Stir in the baking soda.
5. Add the salt, sugar and milk.
6. Heat thoroughly.
7. Divide into bowls and serve with crumbled cheese and/or basil, oregano and parsley (if desired).

Servings: 8

Nutritional information for one serving:
Calories: 162
Total fat: 11.1 g
Cholesterol: 33.1 mg
Sodium: 674.4 mg
Total carbs: 12.6 g
Fiber: 0.4 g
Protein: 4.1 g
Weight Watchers points: 4

Photo credit: VirtualEm

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Chicken Tomato Melted Stir Fry – Nqaij Qaib Kib xyaw Txiv Lwm Suav

Chicken Tomato Melted Stir Fry

As many Hmong parents garden they often plant and grow many tomatoes and green beans so it’s not a surprise if you find this fruit and vegetable together in a stir fry. Many hmong families love tomatoes as it makes the meat more succulant and tangy. This is a common yet delicious quick stir fry that is simple for those who don’t have much time to cook.

Preparation: 10 minutes Cooking: 15 minutes

Ingredients for 6 servings:

4 chicken thighs (1 IB)1 TB oyster sauce1 TB corn starch5 cherry tomatoes, cut in halves2 handfuls of green beans or asparagus, cut diagonally¼ tsp of sea salt1/2 TB of knorr chicken powder2 TB Oil for stir fryingThinly slice the meat with skin on. Heat wok on medium high, cook meat for 7-8 minutes or til barely pink.Meanwhile, sliced your tomatoes and diagonally slice your green beans or asparagus.Add sliced tomatoes, oyster sauce and salt and cover lid for a few minutes.  Mix occasionally until tomatoes have melted. Add the sliced asaparagus cover lid for a 5-7 minutes or until soft. Lastly, add corn starch and mix for 30 seconds before turning off the stove. Serve on one side of each plate with white steamed rice. Drizzle the stir fry juice over individual plates of white steamed rice if desire.

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Herbed Chicken Tenders with Tomato Sauce

Chicken Tenders

2 lbs chicken tenders (about 12 pieces)1 1/2 cups buttermilk*1 cup bread crumbs2 Tbsp Italian seasoning herbs**1/2 teaspoon saltVegetable oil2 Tbsp butter, melted

Tomato Dipping Sauce

2 Tbsp olive oil1/4 cup minced onion1 chopped garlic clove1 Tbsp tomato paste1 15-ounce can of tomato sauce or crushed tomatoes1 teaspoon salt1 teaspoon sugar

*You can make a substitute for buttermilk by adding a tablespoon and a half of lemon juice or vinegar to 1 1/2 cups of milk and letting the mixture stand for 10 minutes.

**A mixture of dried herbs often used in Italian cooking such as marjoram, thyme, rosemary, savory, sage, oregano, and basil

Sauce

1 Heat the olive oil in a pot over medium-high heat. Saut? the onions, stirring often, until translucent, about 3 minutes. Add the garlic and cook another minute.

2 Add the tomato paste, mix well and cook for 1-2 minutes more. The tomato paste should darken to a brick-red color.

3 Add the tomato sauce or crushed tomatoes, salt and sugar and bring to a boil. Cook this for 5 minutes if using tomato sauce, 10 minutes if using crushed tomatoes.

4 Put the sauce into a blender and pur?e until smooth. Hold your hand over the blender lid to keep it from popping off, and start the blender at a low setting and work up to the highest.

The sauce will keep in the fridge for up to a week.

The Tenders

1 Soak tenders in buttermilk for 15-30 minutes. While the tenders are soaking, make the sauce (see sauce directions above).

2 Mix together the breadcrumbs, Italian seasoning, and salt in a shallow bowl.

3 Heat oven to 500?F. Line a roasting pan with foil. Brush the top of the foil with vegetable oil to help prevent sticking, or use a Silpat sheet. One by one, remove the chicken tenders from the buttermilk and place in the bowl with breadcrumbs, coating them on all sides with the breadcrumbs. Place on the roasting pan.

4 Drizzle a little melted butter over each chicken tender. Place in the oven and bake for about 12 minutes, until the chicken is cooked through, and the pieces are lightly browned.

Serve with a bowl of the sauce for dipping.

Serves 4-6.

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