Everyday Cori By Corine Ingrassia

Look, Feel and Live Your Most Well-Lived Life

Quick Bites

Fresh Mozzarella Tomato Soup Recipe

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steps to making creamy roasted tomato soupFamily Sunday is usually hosted at my mother’s house. My stepfather loves to cook and he is always whipping up something new and delicious –but don’t tell him I said so. He tends to get a big head about it 😉

When we host Family Sunday here, it quickly becomes a friendly competition between my stepfather and I because he knows, that even though I don’t enjoy cooking as much as he does, I’ve been known to whip up a good meal when I want to.

Soup has become somewhat of a signature course for me when I am playing host on Sundays– which is surprising because for the most part? I’ve never been a huge  soup fan.

I’m learning though that there are some truly amazing and delicious soups to be made out there.

The  loaded potato soup I made was a fast favorite, but  the recipe for Strudel and Cream‘s creamy tomato soup just may tie for 1st.

I made slight variations to the recipe and it was still WAY easier than the loaded potato soup, which of course scored bonus points with me.

Fresh Mozz Tomato Soup

( Serves 6-8 )

Ingredients:

– 8 tomatoes
– 1 onion
– 3 cloves of garlic
– 2 cans of chicken broth or veggie broth
–  1 cup of water
– 3 sprigs fresh thyme
– 1 bay leaf
– 1 ball  of fresh mozzarella
– Italian seasonings
– Salt, pepper
– Olive oil
– 1/4 cup parmesan cheese
 – Optional: heavy cream

Directions:

1. Preheat oven to 250 degrees

2. Line baking sheet with parchment paper

3. Cut each tomato into 4 pieces. Peel and slice onions into pieces. Place both on baking sheet.

4. Dice garlic and place on top of tomatoes

(For a short cut: you can use already minced  garlic in the jar- I won’t tell.)

5. Sprinkle vegetables with olive oil, salt and pepper

6. Roast vegetables on baking sheet by placing in oven and for 35-40 mins

7. Transfer roasted vegetables into a pot and add vegetable broth, 1 cup of water, italian seasonings, bay leaf and thyme twigs

{For a creamier soup, add 1/2 cup of heavy cream here}

8. Boil and simmer for approx 40 min

9. When soup is done cooking, remove bay leave and thyme twigs. Sprinkle in parmesan cheese. Mix all ingredients til’ creamy.

10. Slice fresh mozzarella (Thin slices melt better- but I used thicker slices in ours)

11. When ready to serve soup add mozzarella slices to each bowl and stir

Creamy Roasted Tomato Fresh Mozzarella Soup

Moms Cheesy Potato Stuffed Meatloaf {Recipe + Photos}

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Every mother, knowing it or not- has a signature dish or two that leaves a lasting impression on her children. These dishes taste like home and bring you back to you childhood with every bite.

While I’m not sure what my signature dish is– or if I’ve even found one yet; My mother certainly has one. In fact, she has two. One of those signature dishes is a cheesy potato stuffed meatloaf.

It is the perfect comfort food on a cold winter day. So, last week I decided to reach into my childhood and make it for my family.

 Moms cheesy potato meatloaf slice recipe

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RECIPE for Cheese Potato Stuffed Meatloaf

{Skinny} White Chocolate Keylime Pie – 3 ways

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Keylime pie and white chocolate are two of my husband’s all time favorite guilty pleasures. I knew combining the two would instantly be a hit– So last week for Valentine’s Day, I searched around for a recipe… but in true Corine-fashion, I couldn’t help but attempt to cut calories and swap out ingredients.

{Did You Know?} Traditional Keylime pie recipes are approx 480 calories per serving, with 13 grams of fat!– YIKES!

I wanted to make this white chocolate keylime pie as low-cal and healthy as possible… because being able to say it is “half the calories and just as delicious” makes it just a little bit sweeter.

White Chocolate Keylime Pie Weight Watchers Points Plus

I spent a lot of time calculating calories and such and came up with 3 different versions, each cutting out a few more calories. I couldn’t decide which I wanted to share… so, I am sharing all three–

The Skinny White Chocolate Keylime Pie,  The Super Skinny White Chocolate Keylime Pie (6 Points Plus® Points), … and The Ultra low points White Chocolate Keylime Pie in a glass– which is just 4 Weight Watchers Points Plus® points! {woohoo!!}

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Ultra Low Points Plus® White Chocolate Keylime Pie

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Left Over Candy Cane Pie– Don’t worry, it’s skinny!

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Holidays are O-V-E-R. {{HOLLA!}}

It has been a really great Christmas break this year- one that definitely left me exhausted, but also one that I was sad to see end.  When we weren’t visiting with family and friends, putting together new toys, purging old ones and trying to dig our way out of cardboard boxes and gift bags, we enjoyed lounging, homemade pancakes and James and I got into a nice little routine of watching marathons of Homeland every night after the kids went to bed. It was nice.

So with one half of the household going back to school/work today, I made a special dessert (or “night snack” as my kids call it).

If your house, like mine, has tons of left over candy canes, this one is PERFECT- especially because it won’t sabotage anyone’s New Years diet… AND? It’s NO-BAKE! Does it get sweeter than that???

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Easy Peasy Veal Scallopini {Recipe}

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When it comes to cooking, my style is … psuedo– which basically means, I enjoy making my meals look like I spent all day slaving over a hot stove, when in reality I threw it all together 30 minutes before my husband walked through the door.

Come to think of it, that is my cleaning style too…. hm.

I digress.

If you are like me and “short-cut-cooking” is your middle name, I have a recipe to share with you today that is going to make your family fall at your feet … or at the very least request seconds.

My family has named this one of my “best meals ever” – and believe me, my son is the ultimate critic.

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Enjoy!

Weight Watchers Caramel Pumpkin Muffins

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With fall nearing an end, I ask you all … Is there really such a thing as having enough pumpkin recipes in this world?

I. think. not.

Pumpkin isn’t only seasonal, it can be a key ingredient to giving some of your guilty pleasure foods a healthy make over. My favorite cook books are my Hungry Girl cook books and she uses pumpkin for a TON of recipe make overs.

Tonight after dinner I made super delicious caramel pumpkin cupcakes that took 25 minutes tops and was ridiculously delicious.

It reminded me Amy’s AMAZING Fall Harvest Cupcakes… only guiltless!

I had to share.

healthy-pumpkin-caramel-muffins

Ingredients


For The Muffins:

    • 1 box yellow cake mix
    • 2 cups canned pumpkin
    • 2/3 cup egg beaters (or other liquid egg substitute)
    • 1/4 cup of sugar free pancake syrup
    • 2/3 cup of water
    • 4 teaspoons cinnamon
    • 4 teaspoons Splenda
    • 1/2 teaspoons salt

For The Icing

  • 6 cubes of chewy caramel squares
  • 4 teaspoons of Almond Breeze

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Instructions

For The Muffins

    1. Preheat oven to 350 degrees
    2. Wisk together all muffin ingredients (2-3 minutes)
    3. Spray muffin pan with non-stick cooking spray
    4. Spoon in mixture into pan
    5. Cook for 12-15 minutes

Healthy Caramel Pumpkin Muffin

For The Icing

  1. Combine caramel squares and Almond Breeze in small bowl
  2. Heat for 30-60 seconds (til’ bubbly)
  3. Mix and drizzle over muffins

Notes:

3 Weight Watchers PointsPlus® Points

Adapted from Hungry Girl’s- “Recipes and Survival Strategies for Guilt Free Eating”

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