Pesto Grilled Cheese

Due to allergies, my throat is just about swollen shut so I did not get to taste this "masterpiece" the family loved so much. It's rare that Joe goes on and on about something I cook and doesn't immediately critique it. I say that lovingly. Really, I do. He is a very good cook. Actually, for a long time I was scared to cook for him for fear of embarrassing myself. But I have embraced the love of cooking and (rarely) welcome his critiques. LOL It annoys me when he immediately says, "Next time you should try..." In my mind that's saying, "This is good, but this could make it better." Just be satisfied with what you have! LOL But that's just us. He is always looking for improvement and I'm content with what we have...well, most of the time. But that's why we work, I suppose! Anyhow, he went on and on and on and on and on and on and on about this sandwich, which was incredibly easy to make. He even said, "You must remember the exact portions of what you put on it because this was perfection. You must make this as soon as you can eat it!" Will do, honey bun. Will do. So, here are the exact portions to make this sandwich of perfection. =)
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To serve 4
8 slices of sourdough bread
8 slices of mozzarella cheese
pesto
4 slices of tomato (thinly sliced)
thinly sliced red onion
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Build each sandwich as follows:
bread
small amount of pesto spread on bread
mozzarella
red onion
1 tomato slice
mozzarella slice
bread
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Grill like a grilled cheese or (I prefer to) use a sandwich press.

Taco Bean Soup

My family, both immediate and extended, loves taco soup. I may have put that recipe on here before, if not, I'm sure it will be added at some point. We eat it all the time. The soup I made tonight is actually a Weight Watchers recipe that I modified ever so slightly, but it tastes just like our family's taco soup - only healthier! So, it's a win-win situation! I'm posting the doubled version of the soup since I doubled the recipe to feed three adults plus a kid and wanted to have leftovers. Hana and I would go hungry at lunch time if it weren't for leftovers. =)

2 (15 oz) cans of turkey chili with beans ( I prefer Wolf Brand)
2 (14.5 oz) cans of no-salt-added diced tomatoes (I used the southwestern-flavored ones)
2 large, coarsely chopped zucchini or yellow squash (I used both)
2 cups water
1/2 cup shredded, reduced-fat Mexican blend cheese (I did not double the cheese)
1/4 cup sliced green onions (I also did not double the onions)
***Made with the ingredients listed above, this is only 3 WW points per 1-cup serving of soup, 2 tbsps cheese and 1 tbsp green onion. But I also added...
1 can Ranch-style beans with jalapenos
1 can hominy
1 avocado, diced
handful of chopped cilantro
reduced-fat sour cream
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In a large saucepan, combine first four ingredients plus Ranch-style beans, hominy and cilantro. Cover and bring to a boil.
Reduce heat and simmer 12 minutes.
Ladle into bowls and top evenly with cheese, onions, avocado and sour cream.