Sunday Dinner: Tomato & Cheese Pie with Bean & Corn Chowder

I swear my bf thinks I'm a nut but I can't help myself. I love holidays, special occasions and festivals and everything themed that goes along with them. I was completely unprepared for Cinco de Mayo and the Kentucky Derby this year but who says you can't celebrate after the fact? And pardon me for bragging but I did call the winning horse so even more reason to make a feast. The menu: Bean & Corn Chowder, Tomato & Cheese Pie and a Coconut Ambrosia Salad for dessert. The Tomato & Cheese pie was the biggest hit, but I really liked all three. I would normally make a lot healthier, lower cal versions of these, but I went with what was on hand and we made this our lunch/dinner for the day.

Bean & Corn Chowder

A dairy free "chowder" that's very healthy and excellent as leftovers!

Servings: 8

• Non-stick cooking spray
• 3 carrots, peeled, cut in half lengthwise and sliced into 1/4" pieces
• 1 large celery rib, cut in half lengthwise and sliced into 1/4" pieces
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 1 large can pink beans, drained and rinsed (Rinsing canned beans reduces the sodium content by up to 40%)
• 2 packages frozen corn
• 2 cups water
• 32-oz. container vegetable broth (approx. 4 cups)
• 2 tsp no-calorie sweetener
• 1 1/2 tsp seafood seasoning such as Old Bay
• 1/4 tsp dried thyme
• 1/4 tsp ground cayenne pepper 
• 1 tsp crushed red pepper flakes, if desired

1. Heat a Dutch oven or large saucepot sprayed with cooking spray over medium heat until hot. Add carrots, celery, onion and red pepper cooking and stirring frequently until vegetables are tender but still crisp, about 15 minutes.
2.  In blender or food processor, combine 1 package frozen corn and the 2 cups of water, puree until smooth.
3. Add pureed corn, remaining package of frozen corn, beans, broth, sweetener, Old Bay, thyme, cayenne and red pepper flakes to the pot and bring to a boil over high heat. Reduce heat to low and simmer for approximately 20 minutes.

Nutrition facts per serving (makes 8): 239 cals, 49g carbs, 2g fat, 9g protein.

Source: Good Housekeeping Favorite Recipes: Vegetarian Meals

Tomato & Cheese Pie

• 3 ripe tomatoes, thinly sliced
• 4 large eggs (can substitute approx. 2 egg whites per egg in place of whole eggs)
• 1/4 cup Parmesan cheese, grated
• 1 15-oz. container part-skim ricotta cheese
• 1/4 cup milk or almond milk (I used reduced fat milk)
• 1 Tbsp cornstarch
• 1 cup fresh basil leaves, chopped
• 1/4 tsp salt
• 1/8 tsp ground black pepper

1. Preheat oven to 375 degrees F.
2. In large bowl, beat together eggs, cheeses, salt and pepper with a fork until well blended.
3. In a cup whisk together milk and cornstarch until blended and stir into cheese mixture. Stir in basil.
4. Pour mixture into a 9-inch pie plate. Arrange tomatoes over the top, overlapping . Sprinkle the top with a little extra salt and pepper.
5. Bake until lightly browned around the edge and center is puffed, about 35 to 40 minutes.

Nutrition facts per serving (makes 4): 307 cals, 12g carbs, 18g fat, 25g protein. (You can lower these numbers quite a bit by using the egg whites & unsweetened almond milk)

Source: Good Housekeeping Favorite Recipes: Vegetarian Meals

Coconut Ambrosia Salad

Be warned, make this for a potluck or company or you'll end up eating it all yourself! Chopped apples or other fruit would be an excellent addition to this.

• 1 container fat free whipped topping, thawed
• 2 cups mini marshmallows
• 1 8-oz. can crushed pineapple, drained
• 1 can Libby's Skinny Fruits mandarin orange segments sweetened with Splenda, drained & rinsed
• 2 cups shredded, sweetened coconut
• 1/2 cup fat free milk or unsweetened almond milk (I made mine with reduced fat)

1. Combine ingredients in a large bowl, mixing well.
2. Refrigerate for at least 1 hour before serving.

Nutrition facts per serving (makes 8 servings, made with reduced fat milk): 244 cals, 40g carbs, 9g fat, 1g protein.