Zucchini and Dill Soup

I got this recipe from Bon Apetit Magazine back in 1998. I chose it because it looked good, not because it was good for me. However, it's a great recipe for Weight Watchers with only 1 point per serving. It's really yummy and a great way to eat veggies for those of us who aren't huge fans. We use reduced-fat sour cream for the topping, but you can use whatever you like. If you prefer a little creamier soup, you can stir the sour cream into the soup instead of putting it on top. The fresh dill is not an option--it makes a world of difference.
2 TB butter
5 zucchini (about 1 1/4 pounds), thinly sliced
1 large onion, chopped
2 garlic cloves, chopped
1 TB chopped fresh dill
4 cups canned chicken broth

Sour cream
Additional chopped fresh dill

Melt butter in a large pot over medium-high heat. Add next 4 ingredients and saute until tender, about 10 minutes. Add broth and bring soup to a boil. Reduce heat and simmer for 10 minutes.

Puree soup with immersion blender (or work in batches and puree in the blender). Season with salt and pepper. Ladle into bowls and top with a dollop of sour cream. Sprinkle with fresh dill.

Recipe Source: Bon Apetit Magazine

Spinach and Cheese Cakes

Nate doesn't like the nutmeg in these, so I omit it when I make this recipe.

2 pkg. frozen chopped spinach, 10 ounces each
3 TB olive oil (1 for onion, 2 to fry cakes)
1 small onion, chopped
1/2 cup Italian bread crumbs
1/3 cup grated Parmigiano-Reggiano
1 egg, beaten
1/4 tsp freshly ground nutmeg
Coarse salt and freshly ground pepper

Defrost spinach in microwave. Wring spinach dry by nesting in a kitchen towel and twisting towel over the sink until spiach has given off all its liquid. Place spinach in the food processor and pulse until finely chopped then transfer to a mixing bowl. Heat a nonstick skillet over medium heat; add oil and onion and saute the ontion until soft, about 5 minutes. Add onion to spinach in bowl and return pan to stovetop. Turn off heat.

Add remaining ingredients to spinach: bread crumbs, cheese, egg, nutmeg, salt and pepper. Combine mixture with a fork, then form into 3-inch patties. Set aside.

Add 2 TB oil to pan and set cakes in to cook. Work in 2 batches if necessary. Cook cakes 3 minutes on each side, or until browned.

Recipe Source: Rachael Ray (http://www.foodtv.com/)