Pops De Milk

These days, when I think of Weight Watchers I don’t think about the points – I’m not really counting points or following the diet, I just like to think I’m eating a little healthier. Instead I think about how yummy my dinner is going to be. Of course, there are some Weight Watchers meals that leave a lot to be desired but for the most part they are tasty and quick and easy to make. This past week, from the Turn Around Program Cookbook I’ve made two incredible, filling, delicious soups. When I was flipping through the book I first saw the Beef and Potatoes soup and I bookmarked the page right away because how could I say no to beef? And the fact that the meat is cooked in a mild spicy tomato mixture makes it even better. The next soup that caught my eye was Shrimp Bisque. I have heard of fish soup before but I’d never imagined eating pureed shrimp. I was dubious about this one but the end result was delicious and smile-inducing.

I’ve made a few modifications to the soups:

Shrimp Bisque

serves 4, 3 points per 1 cup serving

3/4 lb medium shrimp, peeled and de-veined (reserve the shells)

1 bouillon cube dissolved in 3 cups of water (chicken or vegetable would work, I used mushroom flavour) or 3 cups of broth

2 1/2 cups water

2 tsp unsalted butter

2 shallots, chopped

1/4 cup long grain rice

1 tbsp tomato paste

Pinch of cayenne pepper

Salt to taste

Place the shrimp shells in a large pot and cover with the broth and water. Cook and bring to a boil then reduce heat and simmer for 10 minutes to allow the flavours to blend. Strain the broth and discard the shells. Set aside the broth. Melt the butter over medium heat and then add the shallots and cook until softened, about 5 minutes. Stir in the reserved broth, the rice, and tomato paste. Bring to a boil then lower heat and simmer for about 20 minutes or until rice is tender. Stir in the shrimp, salt, and cayenne pepper and cook until shrimp are ready, about 3 minutes. Scoop out 8 shrimp or so from the pot and place on a cutting board, chop and set aside. Let the soup cool about 5 minutes and then puree in batches in a blender or food processor. Return to heat and simmer until heated through. Serve with chopped shrimp on top and a dollop of home made salsa for an added kick.
Check out this other recipe too:

Shredded Beef and Potato Soup with Chimichurri

serves 6, 5 points per 1 cup serving

1 pound boneless bottom round steak, trimmed and cut into 1 1/2 inch pieces

Salt

3 cups beef broth or 1 beef flavoured bouillon cube dissolved in 3 cups water

14oz diced canned tomatoes

3 or 4 pickled jalapeño peppers, chopped.

1/3 cup fresh cilantro, chopped

Juice of half a lime

1 garlic clove, minced

1/4 tsp crushed red pepper

1 tsp olive oil

1 onion, chopped

2 cups diced potato

Heat a bit of oil in a large pot over medium-high heat and add the beef and salt. Cook and turn the beef until lightly browned, about 5 minutes. Add the broth, tomatoes, and jalapeño peppers. Bring to a boil then lower heat and simmer for one hour. Scoop out the beef to a cutting board and let it cool. Set aside the broth and tomato liquid. Shred the beef with two forks or do what I did and use your fingers. To make the chimichurri, combine the cilantro, lime juice, garlic, a dash of salt, and the crushed red pepper and set aside. Heat the oil in a large pot over medium heat and add the onions, stirring until softened. Add the potatoes and the broth-tomato liquid and bring to a boil then reduce heat and simmer for about 15 minutes or until potatoes are tender. Add the beef and simmer for another 2 minutes. Serve with chimichurri on top.