Tomato-Basil Parmesan Soup

Sadly, I don't know where I found this recipe, but it's a good one! I liked pulsing the veggies in the food processor first to make for a creamier soup.

Tomato Basil Parmesan Soup

2 (14 oz) cans diced tomatoes, with juice

1 cup finely diced celery

1 cup finely diced carrots

1 cup finely diced onions

1 tsp dried oregano or 1 T fresh oregano

1 T dried basil or 1/4 cup fresh basil

4 cups chicken broth

½ bay leaf

½ cup flour

1/2 cup Parmesan cheese

½ cup butter

2 cups milk

1 tsp salt

¼ tsp black pepper

1. Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to

a large slow cooker.

2. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are

soft.

3. About 30 minutes before serving prepare a roux. Melt butter over low heat in a

skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1

cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow

cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper.

Add additional basil and oregano if needed (the slow cooker does a number on

spices and they get bland over time, so don’t be afraid to always season to taste at

the end).

4. Cover and cook on LOW for another 30 minutes or so until ready to serve.

Honey-Ginger Glazed Tilapia

Honey-Ginger Glazed Tilapia

Fish recipe adapted from allrecipes.com

Sauce by Our Best Bites

Ingredients:

3 tablespoons honey

3 tablespoons soy sauce

3 tablespoons balsamic vinegar

1 teaspoon grated ginger root

2 teaspoons minced or pressed garlic

2 teaspoons olive oil

4-6 4-ounce tilapia fillets (or other favorite fish)

Creamy Dipping Sauce

6 ounces fat-free plain Greek yogurt

1 small clove garlic, minced or pressed

1/2 teaspoon grated ginger root

1 1/2 teaspoons soy sauce

2 tablespoons chopped green onions

Juice of 1 small, juicy lime (about 2 tablespoons)

1 teaspoon lime zest

Sriracha sauce to taste (1/8-1/4 teaspoon will suit most tastes)

1/2 teaspoon kosher salt

Optional: 1-2 teaspoons finely minced cilantro

Instructions:

Whisk together the honey, soy sauce, vinegar, ginger, garlic, and olive oil. Marinate the fish in the mixture for 20 minutes-1 hour.

While the fish is marinating, whisk together the creamy sauce ingredients. Refrigerate until ready to serve.

Heat a grill pan over medium heat and brush with vegetable oil or spray with non-stick cooking spray. Cook the fish for 4-6 minutes per side or until it flakes easily with a fork. Serve immediately with the dipping sauce alongside steamed veggies and brown rice.