Saturday, February 14, 2009

Double Tomato Bruschetta


  • 6 Roma tomatoes, chopped
  • 1/2 cup sun-dried tomatoes, packed in oil
  • 3 cloves minced garlic
  • 1/4 cup olive oil
  • 4 tablespoons balsamic vinegar
  • 1/4 cup fresh basil, stems removed or about 2T dried
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 French baguette
  • Shredded Parmesan Cheese


  1. Preheat the oven on broiler setting.
  2. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
  3. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
  4. Divide the tomato mixture evenly over the baguette slices. Top the slices with parmesan cheese.
  5. Broil for 5 minutes, or until the cheese is melted.

Thursday, February 5, 2009

Turkey and Black Bean Chili

From Weight Watchers Pure Comfort cookbook

Hands-On-Prep – 15 min

Cook – 40 min

Serves – 4

2 tsp extra-virgin olive oil

1 onion, chopped

1 green bell pepper, seeded and chopped

4 garlic cloves, minced

¾ pound ground skinless turkey

1 (15 oz.) can black beans, rinsed and drained

1 (14 ½ oz) can diced tomatoes

1 T chili powder

2 tsp ground cumin

1 tsp dried oregano

½ tsp salt

½ cup shredded fat-free sharp cheddar cheese

¼ cup fat-free sour cream

¼ cup sliced scallions

Heat the oil in a large nonstick saucepan over medium-high heat. Add the onion, bell pepper, and garlic; cook, stirring occasionally, until softened, about 5 minutes. Add the turkey and cook, breaking it apart with a wooden spoon, until no longer pink, about 3 minutes. Stir in the beans, tomatoes, chili powder, cumin, oregano, and salt; bring to a boil. Reduce the heat and simmer, covered, until the vegetables are tender, about 30 minutes. Serve with the cheese, sour cream, and scallions.

**The cookbook said it gets better the long it sits (up to 2 days in fridge)