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Cook of the Week: Kelly O'Reilly

NAME: Kelly O'Reilly

HOME: Hyde Park in Cincinnati

WORK: French teacher at Edgewood High School in Trenton

HOW LONG COOKING: O'Reilly has been cooking since she was old enough to help lick the spoon.

HOW OFTEN COOKS: She cooks about twice a week.

COOKING MENTORS: Mostly her mom, Sue Perine-O'Reilly, of Oxford, and her grandma, Margaret Perine (both for traditional recipes).

COOKING SPECIALTY: Anything with a microwave.

FAVORITE COOKBOOK OR CULINARY RESOURCE: She doesn't usually follow recipes; O'Reilly has special recipes committed to memory, and she also likes to create her own.

FAVORITE RESTAURANTS: The Cheesecake Factory and La Petite France.

SPECIAL INTERESTS: Spending quality time with her dad, Tom, her mom, Sue, and her brother Sean. O'Reilly dances at the Contemporary Dance Theatre of Cincinnati as well as at CCM at UC. She also enjoys hanging out with friends, traveling, reading, going to plays and musicals.

TWO FAVORITE RECIPES: Easy Five-Point Tacos and French Salad.

O'Reilly's Five Point Tacos

(5 points on the Weight Watchers plan)

2 Taco Bell hard or soft taco shells

1/2 can Health Valley Vegetarian Spicy Soy Chili (can be found in the organic soup section at Kroger. The whole can is only worth 2 Weight Watchers Points, and can be a delicious meal by itself).

¼ cup shredded cheddar cheese

shredded lettuce, to taste

diced tomato, to taste

guacamole, salsa and sour cream (if desired)

Microwave ½ can of soup for about 30 seconds. Spoon soup into taco shells (leave some of the broth in the bowl). Sprinkle cheddar cheese into two taco shells and microwave again for 20 seconds (Note: Cheese helps thicken the chili). Once heated to desired temperature, top with lettuce, tomato, or any other vegetable. Two tacos are five points. Use low-fat cheese and the points value can be reduced. For a higher point value, dip tacos into guacamole, salsa and/or sour cream.

Yield: 1 serving (2 tacos).

French Salad

lettuce

¼ cup mozzarella cheese

1 tablespoon chopped walnuts

5 green grapes

any balsamic vinaigrette dressing

Put the lettuce on a small plate and then sprinkle with the mozzarella cheese. Add walnuts. Slice grapes in half and place around the salad, and add vinaigrette. (Note: Another version of this salad: mozzarella can be substituted with blue cheese crumbles. Walnuts can be substituted with pecans. Grapes can be substituted with sliced strawberries and dried cranberries. Dressing used should be a lemon poppy seed for a sweet alternative.)

Yield: 1 serving.