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Welcome to Tweaked at Chez Jan de la Dayton....translated to 'tweaked at Jan's house in Dayton'! Sounds fancy, but it's not. If you choose to share a recipe, be kind and give me kudos for it. The pictures are NOT to be taken off this blog unless used in a direct link to this blog. Once upon a time I was a Weight Watchers leader....that chapter is closed. But I still like to eat and bake and don't like the weight that finds its way to me too easily. So I go find delicious-sounding recipes and tweak them. Some recipes, however, just don't turn out right if they're tweaked. I've not posted anything....so far.....that isn't WW friendly. That might change, and I'll warn you if I post something with 'scary' P+ values. For those who don't use substitutions, the ratio for Splenda granulated/sugar is 1:1 and the ratio for egg substitute/eggs is 1/4 cup of egg sub = 1 egg. NOTE: The Points Values on these recipes are OLD, so figure the new ones out on your own. I'm no longer with WW. Now.....let's have some fun in the kitchen!!!

Tuesday, March 19, 2013

Bean & Turkey Sausage Soup

I don't know why, but I've been hanging on to a recipe like this since 2008 and finally decided to dust it off, tweak it and here it is. Please keep in mind that the PointsPlus™ value of *your* bowl of soup may vary depending on how many beans and pieces of turkey sausage you eat.  And you can add more carrots, celery and onions and not add PointsPlus™ to your bowl of soup. This is definitely on my list of comfort foods. I was so excited about making this that I didn't take many pictures!

BEAN & TURKEY SAUSAGE SOUP
Makes @8 Servings
1 Serving = 1 Heaping Cup = 4 PointsPlus™


7 cups fat-free, low sodium chicken broth
14 oz. low-fat turkey sausage, cut in slices/chunks
1 (15 oz) can pinto beans, rinsed & drained
1 (15 oz) can black beans, rinsed & drained
4 medium carrots, chopped
3 medium stalks of celery, chopped
1 large onion, chopped
1 tsp thyme
1 (14.5 oz) can diced tomatoes, undrained


 
Mix all ingredients EXCEPT for the tomatoes in a 6 to 6-quart crockpot. Cover and cook on low at least 6 hours or until the vegetables are tender. Stir in the tomatoes, cover and cook on high setting @15 minutes.

All ingredients except for the diced tomatoes.

Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!
Loving Life(time)!
Jan
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