3 flour tortillas
2 oz 1/3 less fat cream cheese
4 oz white crab meat (or lump crab meat)
2/3 cup corn (canned, or already cooked)
1/4 cup roasted red peppers, diced
1 tsp caribbean jerk or cajun seasoning
1/2 tsp ground black pepper
1/8 cup fresh cilantro, chopped
spray butter
olive oil cooking spray
Combine cream cheese, crab, corn and roasted red peppers in a bowl. Add caribbean or cajun seasoning, black pepper, and cilantro.
Spray 10" skillet with olive oil spray and heat to medium. Spread 1/3 of mixture onto one half of each tortilla, and fold over. Spray each side of tortilla with spray butter and heat on each side for approx. 3 minutes. Cut each quesadilla into two pieces. Serve with salsa or sour cream.
Servings: 6
WW Points per serving: 2
Showing posts with label red peppers. Show all posts
Showing posts with label red peppers. Show all posts
Tuesday, February 9, 2010
Tuesday, January 19, 2010
Roasted Red Pepper Soup
This is one of my all time favorite soups, as I can add lots of random veggies that are in the fridge and use things up! Also, it is super easy, and tastes great.
Here is the basic recipe, but feel free to add and substitute veggies as you'd like.
1 tsp olive oil
1 medium onion, chopped
2 cloves garlic
2 small potatoes, peeled and chopped
4 red bell peppers, roasted
2 carrots, peeled and chopped
1 can fat free reduced sodium chicken broth (any kind of vegetable stock, if vegetarian or vegan)
1 1/2 cups water
1 tsp salt
olive oil cooking spray (if roasting peppers in the oven)
First, begin roasting the red peppers. The easiest ways to do this are the grill or the oven. To roast in the oven, spray peppers with cooking spray and place them on a broiler pan or baking sheet. Broil until skin turns mostly black on the top, and then turn over to roast the other side. When finished, place peppers in a bowl and cover with lid or plastic wrap to collect steam. Let sit for approximately ten minutes, then peel off skin and cut peppers into smaller pieces.
While the peppers are collecting steam in the bowl, heat olive oil in a large pot on medium heat. Add garlic, carrots and onion, and saute for about 5 minutes (or until translucent). Next, add broth, water, potatoes, and peppers. Turn heat up to high and bring to a boil. Then, decrease the heat to medium-low, cover and let simmer until potatoes are tender. Stir occasionally.
Once potatoes are tender, use a food processor, blender, or hand blender to puree soup until smooth. Add salt, pepper, or other herbs and spices to taste!
Here is the basic recipe, but feel free to add and substitute veggies as you'd like.
1 tsp olive oil
1 medium onion, chopped
2 cloves garlic
2 small potatoes, peeled and chopped
4 red bell peppers, roasted
2 carrots, peeled and chopped
1 can fat free reduced sodium chicken broth (any kind of vegetable stock, if vegetarian or vegan)
1 1/2 cups water
1 tsp salt
olive oil cooking spray (if roasting peppers in the oven)
First, begin roasting the red peppers. The easiest ways to do this are the grill or the oven. To roast in the oven, spray peppers with cooking spray and place them on a broiler pan or baking sheet. Broil until skin turns mostly black on the top, and then turn over to roast the other side. When finished, place peppers in a bowl and cover with lid or plastic wrap to collect steam. Let sit for approximately ten minutes, then peel off skin and cut peppers into smaller pieces.
While the peppers are collecting steam in the bowl, heat olive oil in a large pot on medium heat. Add garlic, carrots and onion, and saute for about 5 minutes (or until translucent). Next, add broth, water, potatoes, and peppers. Turn heat up to high and bring to a boil. Then, decrease the heat to medium-low, cover and let simmer until potatoes are tender. Stir occasionally.
Once potatoes are tender, use a food processor, blender, or hand blender to puree soup until smooth. Add salt, pepper, or other herbs and spices to taste!
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