|Soup (not exactly diet friendly...but could be modified) on Oct 23, 2015 @ 11:45 am|
Baked Potato Soup
4 large baking potatoes
2/3 cup butter
2/3 cup flour
6 cups milk
4 green onions, chopped
12 slices bacon, cooked and crumbled
1 1/4 cups Cheddar cheese, shredded
8 ounces sour cream
3/4 teaspoon salt
1/2 teaspoon pepper
Bake potatoes until done. Cut in half lengthwise. Scoop out pulp and set aside.
butter in heavy saucepan over low heat; add flour, stirring until
smooth. Cook 1 minute, stirring constantly. Gradually add milk, stirring
over medium heat until thick and bubbly. Add potato pulp, salt and
pepper, 2 tablespoons of the green onion, 1/2 cup bacon and 1 cup
cheese. Cook until heated thoroughly and stir in sour cream. Add more
milk if necessary (but it should be served thick).
Serve with remaining green onions, bacon and cheese on top.
|White Chicken Chili on Oct 23, 2015 @ 11:47 am|
I modified this one a bit, I added celery and mushrooms, and used 5% light half n' half instead of whipping cream. It's one of my favourites!!
1 tablespoon olive oil
1 pound skinless, boneless chicken
breast halves, cut into 1/2-inch cubes (about 2 good sized boobs worked well)
1 onion, chopped
2 cloves garlic, chopped
2 (15.5 ounce) cans great Northern beans, rinsed and drained (I use white kidney beans)
1 (14.5 ounce) can chicken broth
2 (4 ounce) cans chopped green chiles
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup heavy whipping cream
Heat olive oil in a large saucepan over medium heat; cook and stir
chicken, onion, and garlic into the hot oil until chicken is no longer
pink in the center and the juices run clear, 10 to 15 minutes.
Great Northern beans, chicken broth, green chiles, salt, cumin,
oregano, black pepper, and cayenne pepper into chicken mixture; bring to
a boil. Reduce heat and simmer until flavors have blended, about 30
3. Remove chili from heat; stir in sour cream and whipping cream until incorporated.
|Crock Pot Balsamic Chicken on Oct 23, 2015 @ 11:48 am|
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons dried minced onion
4 garlic cloves, minced
1 tablespoon extra virgin olive oil
1/2 cup balsamic vinegar
8 boneless, skinless chicken thighs (about 24 ounces) or breasts
sprinkle of fresh chopped parsley
the first five dry spices in a small bowl and spread over chicken on
both sides. Set aside. Pour olive oil and garlic on the bottom of the
crock pot. Place chicken on top. Pour balsamic vinegar over the chicken.
Cover and cook on high for 4 hours. Sprinkle with fresh parsley on top
Servings: 8* Calories per
serving: 133* Fat: 5g* Cholesterol: 70mg* Sodium: 222mg* Carbs: 4g*
Fiber: 0g* Sugars: 3g* Protein: 17g* Points : 6*
|thank you on Oct 23, 2015 @ 11:52 am|
Thank you !! they all sound delicious ! i'll give them a try this weekend ! Even tho the soupiest too diet friendly it sounds delicious !