These 2 new soup recipes are going in the WW recipe box!!

Hey everyone. Hope all of you have been good!!! I have been busy doing lots of things and haven't blogged as much as I have wanted due to work and home. I have stayed on plan and I am hoping for a loss tomorrow at WI, so we will see.

My favorite time of the year is fall and I guess I am trying to hurry it along by trying some new recipes for soups. First I made a Summer Corn, Bacon and Potato Chowder. This soup tasted wonderful and was very filling for a serving of 1 1/2 cups @ 4 pts!! I had never made a chowder before and it was very simple and turned out perfect. My daughter Rebecca and I made it together one night after I got home from work and before I went to go walking so you know its quick. This is definitely going into my special WW recipe box! Only recipes that have been tried and pass with the Devillier stamp of approval go in there...lol

Today I made Pasta e Fagioli Soup and it was so delish! I love this soup and the only place I have ever had it at before was Olive Garden! I would usually eat a couple bowls of this with those to die for bread sticks and bring home my meal. Well this soup is that good....and at 5 pts for 1 cup and 9 grams of FIBER it is hearty and will be great paired with a side salad and my 1 pt onion bagels toasted with garlic powder!! Yummy!! Gawd I love FALL!!

Oh another thing I found and tried tonight. I bought some Polenta. It was already precooked and came in a roll...looked like a huge roll of cheese! Actually the bf thought it was ..LOL Anyways I sliced it as per its directions and fried it on the top of the stove with a little bit of olive oil til it got brown and crispy. Then I put some FF spaghetti sauce on it and a sprinkle of shredded Italian cheese and melted it for a minute under the broiler. Talk about good. The polenta had basically no fat ( there was .5 grams per serving) and a whole serving was 1 point for 2 nice slices. This I think we will have again. Stephen liked it a lot but the kids were not crazy about it but hey they did try it and ate most of it actually. So yeah to them for trying something new right?

Ok well I am going to post these 2 awesome soup recipes and go to bed. Tomorrow is WI and I have to be in New Orleans in the morning to take care of some business and I hate that DRIVE!! I go the opposite direction each day to go to work, so I am not use to all the traffic. Oh well its worth it get my business done and over with. Hope everyone has a great night and I will tell ya what the metal devil says in the morning! ( Keep your fingers crossed for me...I want to be a LOSSER!!..LOL)

Summer Corn, Bacon and Potato Chowder

Makes 4 servings @ 4 pts each. Cooks in 15 MINUTES and very easy to prepare.
Ingredients
1 medium Yukon Gold potato(es)
1 sprays cooking spray
1/2 cup celery, chopped
1/4 cup onion(s), chopped (or 1 large shallot)
2 whole pieces or 4 halves corn on the cob, kernels removed with a knife
1 cup sweet red pepper(s), diced
4 oz Canadian-style bacon, diced
2 cup fat-free skim milk
1/2 tsp table salt
1/4 tsp black pepper
1/8 tsp hot pepper sauce, or to taste
Instructions
Puncture potato in several places with a fork; microwave on high power until tender, turning over once, about 8 minutes. Allow to cool; peel and mash.
Meanwhile, coat a large saucepan with cooking spray. Add celery, onion, corn and red pepper; sauté over medium-high heat, stirring frequently, for 5 minutes.
Stir bacon and milk into saucepan; stir in mashed potato and mix well. Season with salt, pepper and hot pepper sauce; stir to combine. Cover and simmer 10 minutes (do not allow to boil). Yields about 1 1/2 cups per serving.
Notes
Feel free to substitute your favorite fresh vegetables like asparagus and broccoli for the red pepper. Or to save time, substitute 2 cups of frozen corn and 1 cup of frozen, diced bell pepper for the fresh corn and red pepper.

Pasta e Fagioli Soup:

Ingredients:
1 pound ground beef, 95% lean
1 cup chopped onions
3 cloves of garlic minced
1 cup diced celery
½ cup shredded carrots
29 ounces canned diced tomatoes
15 ounces canned kidney beans, undrained
15 ounces canned great northern beans, undrained
16 ounces tomato sauce
11 ½ ounces V-8 vegetable juice
3 cups of fat-free beef broth
1 Tablespoon white vinegar
2 Tablespoons dried parsley
½ teaspoon black pepper
2 teaspoons dried basil
1 teaspoon dried oregano
salt to taste
1 ½ ounces whole wheat elbow macaroni

Directions
Bring a large deep saucepan, half- filled with water, to a rolling boil. Add the pasta and follow directions on package until cooked al dente. Drain pasta and set aside.
While pasta is boiling, brown the ground beef in a nonstick saucepan over medium-high heat. Once that is almost cooked through, add the garlic and cook until the meat is completely browned. Add the onion, celery and carrot to the beef mixture and let the ingredients cook together for about5 minutes.
Except for the pasta, add all remaining ingredients to the beef mixture, cover the saucepan and lower heat to simmer. Simmer for about 45 minutes, stirring every 10-15 minutes. Stir in the cooked pasta and continue to simmer 15 minutes more.

Nutrition Information per Serving:283 Cal., 2 g. fat, 9 g. fiber
Serves 10- (1 cup each @ 5 points each)

I heart you all !!

UPDATE: I am down -4.2 pounds at WI today!! Yeah!!! Hopefully I am over that damn plateau!! lol