Roasted Red Pepper Tomato Soup

         Roasted Red Pepper Tomato Soup

Ingredients:

3  sweet red peppers 
8  cups tomatoes, chopped
2  vegetable stock cubes (or chicken)
2  tablespoons sugar 
1/2  cup cooking cream 
4  tablespoons butter 
    fresh basil
    salt 
    white pepper 

Directions:

1.Grill the peppers, turning frequently, until bla ckened all over. 

Peel off the skin. Gently wipe or scrape off any remaining black stuff from the outside. Cut open and discard seeds and white insides. Do not wash as this will flush away much of the flavour. 
2.Puree peppers and tomatoes in a blender or food processor. 
Strain out seeds. 
3.Place pepper/tomato mixture in a saucepan. Bring to a boil, then simmer uncovered for about 25 minutes. Add remaining ingredients except butter and basil. Simmer uncovered for 15 - 20 minutes. Add butter and basil right before serving.

Quick Breakfast Taco

Ingredients

• 2 corn tortillas
• 1 tablespoon(s) salsa
• 2 tablespoon(s) shredded reduced-fat Cheddar cheese
• 1/2 cup(s) liquid egg substitute

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Directions

1. Top tortillas with salsa and cheese. Heat in the microwave until the cheese is melted, about 30 seconds.
2. Meanwhile coat a small nonstick skillet with cooking spray. Heat over medium heat, add egg substitute and cook, stirring, until the eggs are cooked through, about 90 seconds. Divide the scrambled egg between the tacos.
   
   
   
   Nutritional Information
   (per serving)

   Calories	123
   Total Fat	2g
   Saturated Fat	1g
   Cholesterol	3mg
   Sodium	295mg
   Total Carbohydrate	13g
   Dietary Fiber	--
   Sugars	--
   Protein	13g
   Calcium	0