Weight Watchers and their amazing recipes from the Weight Watchers New Complete Cookbook. Also received another one from a friend, called Weight Watchers One Pot Cookbook. I can hardly wait to check out some of the delicious recipes. I actually signed up for the meetings...only, because a lot has changed in the program in the last few years, and it's a different point system now. As far as the weight loss, I'm still at 7 lbs of my weight loss, but I do splurge at least once a week, where I don't even try to count the points because it would totally fall off the points track. As you can see, that really does make a difference when you are trying to lose weight!
Manhattan Clam Chowder. So light, rich, yet oh, so satisfying, and it's actually a Weight Watchers recipe, that I barely altered. The only difference was, that I added a dry chipotle pepper, that I soaked in boiling water, to give it the smoky taste, instead of using fire roasted diced tomatoes. Chipotle has more of a smoky flavor than fired roasted tomatoes would. I must confess, that I'm totally enjoying this new program, and are looking forward to each day with so much enthusiasm to plan a different meal every day, knowing that it's so flavorful, and healthy with lots of fresh vegetables that can be made so many ways. Just look at the robust color, texture and flavor of this gorgeous Manhattan Clam Chowder. I'm so happy to share the recipe with you.
Linking to: Cookbook Sundays @couscous-consciousness
Manhattan-Style Clam Chowder
adapted from: Weight Watchers Complete Cookbook
2 teaspoons olive oil
(I used 1 Tbsp.)
1 onion chopped
1 large garlic clove minced
1 (1/2 pound) all-purpose potato, peeled, and cut into 1/2 inch dice (I used 2 large potatoes)
1 small zucchini diced (I omitted it)
1 carrot diced (I added 3)
1 (14 1/2 ounce) can fire-roasted diced tomatoes)
(I added 2 cans of diced regular tomatoes)
1 bay leaf
(1 chipotle pepper)
2 (8 ounce bottles)clam juice
( I used one bottle)
1/2 cup of water
(I used 2 cups of water with 1 Tbsp vegetable base, boiled in the microwave)
1/2 teaspoon dried oregano (I used 1 teaspoon)
1/8 teaspoon black pepper (I used 1/2 teaspoon)
1 (6 ounce can chopped clams (I used 2 cans of chopped clams)
Soak the dried chipotle pepper, after you have boiled it. Let it soak until soft. Cut in half, and clean the seeds out, and cut pepper into small pieces to add to the chowder.
It's optional, you don't have to use it, if you are using fire roasted diced tomatoes.
Heat the oil in a large pot, over medium heat. Add onion and garlic; cook stirring until onion is softened, about 5 minutes. Add celery, carrots, and zucchini (if you're using it) and saute for another 5 minutes. Add the oregano, pepper, and stir through.
Add the tomatoes with their juice, the clam juice, the water, the bay leaf, the chipotle pepper, diced, and bring to a boil. Reduce heat, and simmer partially cover, for about 25 minutes.
Add the clams with their juice, and cook, just until heated through, about 2 minutes. Do not boil, or the clams will toughen.