EnJOY Getting Fit Challenge: TEAM Hoda Recipes


RECIPE 1: Zucchini Linguine
 

 

Ingredients:
4 large zucchini, peeled and then julienned
2 teaspoons crushed garlic
Onion powder, to taste
1 tablespoon olive oil

 

Directions: Sauté the zucchini in olive oil with the garlic pepper and onion powder for 8 minutes. Add your favorite sauce for the last two minutes.

 




Recipe 2: Roasted Tomato and Garlic Soup (makes 8 servings)


Ingredients:
4 28oz cans of peeled whole tomatoes in juice, drained
20 cloves of garlic, peeled
1 small red onion, cut thin
Onion powder, to taste
Garlic powder, to taste
Freshly ground black pepper, to taste
Sea salt
48oz low fat, low sodium chicken broth

 

Directions: Preheat the oven to 425 degrees. Cut each drained tomato in half, and cut each clove of garlic in half length-wise. Line 2 non-stick baking trays with tomatoes (cut side down), garlic, and onion. They can overlap a bit. Coat lightly with oil spray. Cover generously with freshly ground black pepper, onion powder and garlic powder. Lightly sprinkle with sea salt.

Place baking trays in oven. When garlic starts to get soft, smash the tomatoes down with the backside of a wooden spoon to let out more juice, and keep roasting. When the onions and garlic start to caramelize (there should be some charred pieces around the edges of the pan), remove from oven.

Add chicken broth to a large pan on top of the stove and bring to a boil, and add the contents of the baking sheets. Purée everything together by either using an immersion blender, or working in batches in a blender until no chunks exist.

Pour into bowl and top with either shaved fennel or chopped basil (or both) and top with the pepper.

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