Smoky Tomato Soup with Grilled Swiss Toast

2 Servings of Soup @ 2 points each. Each toast is 2 points.

1 teaspoon olive oil

1-3 garlic cloves, minced

1/4 teaspoon smoked paprika

2 14oz cans fire roasted tomatoes, undrained

1/2 naval orange, halved

2 Tablespoons chopped fresh parsley

Heat oil and saute onions, garlic, and paprika until tender, about 3 min. Add tomatoes and orange quarters; cook 8 min, stir often. Squeeze juice from orange slices using tongs or back of wooden spoon, discard rinds. Serving = 1 1/2 cups. Top with parsley.

Top whole wheat bread slick with slice of 2% swiss cheese and lightly toast in oven.

Cowboy Stew

3 Servings at 7 points each

1/2 lb lean stew meat

2 med potatoes, cubed

1/4 cup chopped onion

salt and pepper

14 oz. can of Bush’s Original Baked Beans

Combine beef, potatoes, onion, salt and pepper and place in crockpot. Pour beans and sauce over beef mixture. Cook on low for 8-10 hours or until beef is tender. Divide into 3 servings.

Greek Tilapia

3 Servings @ 5 points each

3/4 lb Tilapia fillets

2T fresh squeezed lemon juice, 2T Olive Oil, 1/2 T Worcestershire, 1/2 T Greek Seasoning

Combine all ingredients; marinate for 1-2 hours. Place in shallow baking dish and back covered at 350 for 20 minutes or until flakey.