Hopp Diva's Blog


Beer Cheese Soup November 17, 2013

Filed under: Soups & Veggies — Hopp Diva @ 4:05 pm

Many times when you see recipes for Beer Cheese Soup and you check out the nutrition facts, the fat content is over the top!¬† However, this soup recipe with just a couple of minor adjustments is very tasty and the fat content is a great deal lower ūüôā¬†¬† When select your beer, do not use and IPA because it will be quite bitter and your guests might not enjoy it very much.¬†¬†¬†¬† Enjoy!!!!¬† For comments/questions¬† email ramona@lowfatdivablog.com

Beer Cheese Soup

1   bunch green onions
1  tablespoons olive oil
3/4  cup bottled roasted red sweet peppers, drained

3/4  cup pale lager or nonalcoholic beer

2   cups refrigerated shredded hash brown potatoes

2   cups no fat half and half

8   ounces Cabot Sharp White Cheddar,  shredded (2 cups)

1/4  teaspoon paprika

Slice green onions, separating white and green parts. In a large pot over medium heat cook white portions of green onions in 1 tablespoon hot oil until tender.

In a blender combine red peppers, cooked onion, beer, and 1 cup of the potatoes; process until smooth. Return mixture to cooking pot. Bring to boiling. Reduce heat; simmer, uncovered, for 5 minutes.

Add no fat 1/2 & 1/2 and cheese to pan. Cook and stir over medium heat until cheese is melted and soup is hot (do not boil)!

On a baking sheet that has been sprayed with olive oil Pam place remaining potatoes.  Bake in oven at 425 degrees for 5-7 minutes or until golden.  Flip potatoes half way through and spray with Pam olive oil again.  Sprinkle with the 1/4 teaspoon paprika.

Top bowls of soup with potatoes, the chopped green portions of the sliced green onions, and additional paprika.¬† My husband is a bacon guy so I also sprinkle some crumbled smoked bacon on his ūüôā


Garlic Tomato Jam September 9, 2013

Filed under: Gluten Free,Low Fat Diva Blog,Soups & Veggies — Hopp Diva @ 2:59 pm

I have posted a recipe in the past for tomato jam but recently someone sent me a new recipe that had a different twist to it and the jam is delicious!!!!¬†¬† This recipe is a lot quicker than my original one which is another reason that I like it ūüėȬ†¬† Enjoy!!!!¬† For comments/questions email ramona@lowfatdivablog.com


Tomato-Garlic Jam
2 medium tomatoes ( I like Roma)
¬ľ cup sugar
juice of 2 limes
¬Ĺ cup finely chopped red bell pepper
5 garlic cloves, minced
1 small Thai red chili pepper, minced, or ¬ľ teaspoon chili flakes (this gives it just a bit of a kick)
2 tablespoons fish sauce,

Peel tomatoes by slicing a small X in the base of each tomato. Place tomatoes in a pot of boiling water for 30 to 45 seconds or until skin loosens. Remove tomatoes with a slotted spoon and slip skins off when cool enough to handle. Chop tomatoes.

To make tomato-garlic jam, combine sugar and lime juice in a small saucepan. Warm over medium heat until sugar dissolves. Add tomatoes, red bell pepper, garlic and chili pepper. Bring to a boil, reduce heat and simmer uncovered for 30 minutes or until mixture has reduced by about half. Stir in fish sauce (if using) and allow to cool to room temperature.


NOTE:¬† The longer the jam has to sit the better the flavors blend.¬† I also like to bring it out of frig so that it’s room temp when I put it on my burger.¬† Weather you use turkey, beef or a combination of meat for your burger, this jam is great on all of them!!!


tomato jam          tomato jam 2


Kitchen Sink Beer Baked Beans January 31, 2013

I asked my mom, friends and anyone I met what their favorite recipe was for baked beans.¬† I received a huge variety of recipes and most had a few things in common; brown sugar, onion, molasses and ketchup.¬†¬† Ok, well that was a start but not what I was looking for.¬† So I took all the recipes that I sort of liked, combined them into one and as I was making the beans I found myself constantly adding more stuff, thus the Kitchen Sink Baked Beans (the beer was an afterthought).¬†¬† I know in my article this month in Women’s Lifestyle Northshore I told you not to heat up balsamic vinegar but as with most rules this¬† is an exception.¬† The “tang” part of the beans is from the balsamic vinegar and it give the recipe a great flavor!

Cooking time will vary with this recipe and it also depends on if you put them in the oven or in a crock pot.  I used a crock pot for this recipe (have 3 and don’t ever use them).    Enjoy!!!  For comments/questions email Ramona@lowfatdivablog.com

 Kitchen Sink Baked Beans

1 tablespoon olive oil

1 ¬Ĺ cup diced onions or leeks

1 cup diced celery

1 cup diced carrot

¬ľ cup Balsamic vinegar

3 tablespoons tomato paste

3 tablespoons whole grain Dijon Mustard

1 ¬Ĺ teaspoons chopped fresh rosemary

1 tablespoon cocoa powder

3 teaspoons smoked paprika

1/3 cup  brown sugar (start with this amount and you may decide to add more)

2 teaspoon liquid smoke

2 cups dried navy beans or other dried bean of your choice

1 can great northern beans (size is your choice)

5 cups water

8 oz. of any Porter or Stout beer (not sweet flavors) ‚Äď keep 4 oz for the end of the cooking

6 oz. cooked and chopped up turkey bacon

Place dried beans in a pot and cover with water (you can use half beer and half water).  Leave them to soak over nights.

The next day drain beans and set aside.¬† In a non stick frying pan place the olive oil, add the onion, celery and carrots.¬† Cook until translucent ‚Äď about 10 minutes.¬† Add in the balsamic vinegar to deglaze the pan for 1 more minute.¬† Add the tomato paste, mustard, rosemary, cocoa powder and paprika.¬† Saute for another 2-3 minutes.¬† Remove from heat

Set your crock pot on high if you want them done in about 5 hours.  Add the beans, vegetable mixture, water and beer.  Stir the mixture about every hour or so.  In the last 2 hours, add the canned northern beans and the cooked bacon.  I add the other 4 ounces of beer  at this time or more if I want my beans to have a bit more liquid.  There is nothing I hate more than having baked beans that are more like dry baked paste!

NOTE:  My friend Dawn browns up very lean ground beef or turkey and adds that into her baked beans during the cooking cycle.  The meat does give the beans a nice flavor.

baked beans


Spicy Tomato Jam August 20, 2012

Filed under: Soups & Veggies — Hopp Diva @ 8:57 pm

Wondering what to do with all those tomatoes that are appearing in your garden?  Make some tomato jam!  This stuff is so good and you can use it on any sandwich, hamburger, spaghetti  sauce, etc.  If I can make jam anyone can.  Give it a try.   Enjoy!!!! For comments/questions email ramona@lowfatdivablog.com

Spicy Tomato Jam

1 ¬Ĺ pounds of Roma tomatoes, cored and chopped coarsely (you can use other tomatoes for this recipe but be sure to peel them first and you will find the consistency will also be a bit different)

2 T. fresh lemon juice

2 T. brandy (optional)

1 tsp. grated fresh ginger

¬ĺ cup granulated sugar

¬Ĺ tsp. ground cumin

¬ľ tsp. ground black pepper

¬ľ tsp red chile flakes (more if you want is zestier)

1 tsp. salt

Combine all ingredients in a medium sized heavy bottom pot.  Cook over medium high heat until bubbling.  Reduce heat to low and gently simmer, stirring occasionally until mixture is thick and syrupy (this will take quite some time, at least 1 hour). Cool the jam, season with more salt & pepper or chile flakes if necessary.  Store in frig or you may opt to can to keep it longer.

NOTE: Here is a tip for you on making the most delectable sandwich you have ever tasted.¬† In ¬Ĺ cup lowfat mayo add 1 tsp fresh lemon juice.¬† Toast 2 slices of ciabatta bread, spread each half with lemon mayo, top with tomato jam, place 3 slices of turkey bacon and a some field greens on one half.¬† Place other piece of bread on top.¬† Take a bite and enjoy pure blistfulness!!!!!


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