12 oysters
12 oyster shells
1 cup flour
Salt and pepper
4 Tbsp. butter
4 Tbsp. dry white wine
1 tsp. paprika
2 Tbsp. lemon juice
2 Tbsp. shallots finely chopped
12 drops Tabasco sauce

Combine flour and salt and pepper. Coat each oyster with the flour mixture. Saute in butter until lightly browned on both sides. Remove oysters and place in shells. Add wine, paprika, lemon juice and shallots to the pan the oysters were sauted in and heat for several minutes stirring constantly. Pour sauce over oysters and place at least 1 drop of Tabasco on each oyster.

The Skinny: Use apple cider in place of the white wine if you must avoid alcohol.

Soup: Tomato Tarragon Bisque

1 Tbsp. olive oil
2 cloves garlic, minced
2 Tbsp. fresh tarragon, finely chopped
3 - 4 fresh tomatoes, chopped
2 cups chicken broth
Salt and fresh ground pepper to taste
1 cup sour cream
Extra tarragon sprigs for garnish

Heat oil in a large pan and saute garlic for 1 minute, add tarragon and tomatoes and stir for 2 - 3 minutes. Add chicken broth and salt and pepper. Heat thoroughly over medium heat for several minutes. Stir in sour cream and pour into bowls, garnish with tarragon sprigs and fresh ground pepper.

The Skinny: Use fat free chicken broth and light sour cream.