Chunky Potato Soup
I know...it's the middle of May, and it's generally not the time for hot soup. However the last few days here in Colorado Springs have been cold and rainy, so I thought this would be a good time to put a dent in the 10 lb bag of potatoes I have in the garage. And as soon as I find the stupid card reader, I'll be able to download the picture I took of my gorgeous meal! (I'm not proud or anything...)
Chunky Potato Soup
Prep Time: 15 minutes
Cook Time: 30-45 minutes
Serves: 6-8
Ingredients:
12 medium potatoes, cubed (you can peel them if you want..I never do)
1 small yellow onion, diced
4-5 ribs celery, sliced
5 cups chicken broth
1 can evaporated milk
1 pkg real bacon bits
1/2 cup butter (1 stick)
1/2 cup all-purpose flour
3-4 cups milk
1 cup shredded Swiss Cheese (or 4 slices)
1/4 cup fresh minced parsley
salt & pepper to taste
1. In a large pot, stir together potatoes, onion, celery, chicken broth, bacon bits & evaporated milk.
2. In a separate dish, melt butter and then slowly stir in flour to make a thick paste. Stir paste into the liquid in the pot until completely dissolved.
3. Once the stock starts to boil and thicken, slowly add milk (or half & half, or heavy whipping cream for a richer taste) until it reaches the desired thickness. Cover and let simmer on low for 30-45 minutes. Add salt and pepper as needed.
4. About 10 minutes before you're ready to serve, add the Swiss cheese and parsley. Allow cheese to melt and stir in completely.
The way I served this tonight was in bread bowls with homemade croûtons. I hollowed out the loaves, tore up the bread I removed, drizzled it with olive oil and seasoned with salt and garlic powder. Then I put the tray under the broiler on low for about 5-8 minutes, or until they were golden brown (almost starting to burn). We topped both our soup and salad with the croûtons, and boy was it yummy!!! We had a TON left over since it was just Ben and me for supper tonight, so I just boxed up the rest and put it in the freezer for another rainy day!
Balsamic Chicken
Balsamic Chicken
Courtesy of
www.allrecipes.com2 Tablespoon olive oil
4 Each boneless skinless chicken breasts
1 Each onion, chopped
2 Clove garlic
1 Can diced tomatoes
1 Teaspoon dried basil
1 Teaspoon dried oregano
1 Teaspoon dried rosemary
1/2 Teaspoon dried thyme
2 Tablespoon all-purpose flour
8 Ounce fresh mushrooms, sliced
1/2 Cup Balsamic vinegar
1/2 Cup Red Wine Vinegar
Instructions: 1. In a large skillet, heat oil and saute onions, garlic, mushrooms and chicken over high heat until no longer pink and juices run clear.
2. Add Balsamic vinegar, red wine vinegar, tomatoes and spices and let simmer for 15-20 minutes.
3. Take out 1/2 cup of liquid with a turkey baster. Mix in two tablespoons flour until smooth. Pour back into remaining liquid. Mix well and bring to a boil until thickened.
Serves: 4
Prep Time: 15 min
Cook Time: 45 min
Total Time: 1 hour
Southwestern Quinoa Salad
Qty Measure Ingredient
------------------------------------------------------------
1 1/4 cups quinoa, rinsed well and drained
1/3 cup lime juice
1 tablespoon olive oil
1/2 teaspoon ground cumin
1 can (15 oz.) reduced-sodium black beans, rinsed and drained
1 cup frozen corn kernels, thawed, or drained canned corn
3/4 cup chopped roasted red peppers
1/4 cup chopped fresh cilantro
2 tablespoons minced fresh jalapeno or green chili
Salt
Butter lettuce leaves
Instructions:
1. In a 2- to 3-quart pan over high heat, bring quinoa and 2 1/2 cups
water to a boil. Reduce heat and simmer, covered, until water is
absorbed, 10 to 15 minutes. Rinse to cool; drain well.
2. Meanwhile, in a bowl combine lime juice, oil, cumin, beans, corn, roasted peppers, cilantro, onion, and chili. Mix in quinoa, then season to taste with salt. Spoon over lettuce leaves.
Serves: 6
Prep Time: 30
Cook Time: 15
Total Time: 30
Calories: 237
Cholesterol: 0 mg
Fat: 46 g
Saturated Fat: .5 g
% Calories From Fat: 41 %
Protein: 8.7 g
Carbohydrates: 44 g
Sodium: 190 mg
Fiber: 9.2 g
Tiramisu Anacapri
1 Cup cold water
1 Can fat free sweetened condensed milk
1 Pkg sugar-free vanilla instant pudding mix
1 Pkg neufchael cream cheese, softened
1 Tub frozen lite whipped topping, thawed
1/4 Cup Kahlua
1/4 Cup Amaretto
2 TBSP instant coffee granules
24 Each ladyfingers
3 TBSP unsweetened cocoa, divided
Instructions:
1. Combine first 3 ingredients in a large bowl; stir well with a whisk. Cover surface with plastic wrap; chill 30 minutes or until firm.
2. Remove plastic wrap, and add cream cheese. Beat with a mixer at medium speed until well blended. Gently fold in whipped topping.
3. Bring 1/2 cup of Kahlúa and Amaretto to a soft boil for about 5 minutes or until alcohol boils off. Combine with the espresso. Split ladyfingers in half lengthwise. Arrange 16 ladyfinger halves, flat sides down, in a trifle bowl or large glass bowl.
4. Drizzle with 1/2 cup Kahlúa mixture. Spread one-third of pudding mixture evenly over ladyfingers; sprinkle with 1 tablespoon cocoa. Repeat layers, ending with cocoa. Cover and chill at least 8 hours.
Serves: 12
Prep Time: 1 hour
Chill Time: 8 hours
Total Time: 9 hours
Calories: 310
Cholesterol: 95 mg
Fat: 9 g
Saturated Fat: 6 g
Protein: 8 g
Carbohydrates: 44 g
Sodium: 265 mg
Tortellini Sausage Alfredo
1 Package cheese or spinach tortellini
1 Tsp olive oil
1/4 Tsp salt
1/4 Tsp white pepper
1/8 Tsp garlic powder
Dash ground nutmeg
1/2 Pound Italian turkey sausage
1/2 Cup chopped onion
1/4 Cup chopped green pepper
1 Cup chopped fresh mushrooms
2 TBSP all-purpose flour
1 1/4 Cup milk
1/4 Cup grated parmesan cheese
1 TBPS worcestershire sauce
Instructions:
1. In a large sauce pan, bring 2 qts water to a boil. Add the tortellini, oil, salt, pepper, garlic powder and nutmeg. Cook according to package directions until pasta is tender.
2. In a large skillet, cook sausage, onion, green pepper and mushrooms over medium heat until meat is no longer pink; drain. Stir in flour until blended. Gradually add milk.
3. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain tortellini; add to the sausage mixture. Stir in parmesan cheese and worcestershire sauce.
Serves: 2
Prep Time: 20
Cook Time: 30
Total Time: 50
Online Diet Tools
Unfortunately I’ve become well versed in online dieting tools lately. I’ve been with Weight Watchers, eDiets, South Beach Diet Online...I think I’ve seen them all. But recently I came across a new one--
DietWatch.com. For what is included, I think it’s well worth the $2.99 a week (billed quarterly). You can choose from low-fat, low-calorie or low-carb plans, and you can choose to follow their food plans or make up your own. It will also keep track of your exercise for you as well. I’ve lost four pounds in the last two weeks using it. It’s really opened my eyes! What I THOUGHT I was eating wasn’t really what I was eating!!!
I'll be on the lookout for more in the coming weeks. I'd like to see if I can find something similar, but free.
A Great Tool for Any Kitchen
Ever get tired of all those cookbooks cluttering your shelves? If you’re like me, you have 700 cook books and only 3 or 4 favorite recipes out of each one, and I can never remember what recipe is in which book. Not to mention the question of what to do with all those recipes I get off the internet. With TheRecipeManager I don’t have to worry about any of that. I can enter in my favorite recipes by hand, or I can scan them and import them (though I still haven’t gotten rid of all of my cook books). As for the recipes I find on the internet, all I have to copy and paste them and then import them into the database. The other great thing is that since I keep the program on my laptop, it’s easy for me to just pop it on the kitchen counter top and read the recipe straight from there! There’s an option to schedule meals, create menus and then make shopping lists (that can export to your iPod!!). It even has a place to record nutrition information. The only drawback is that they don’t offer a “try-before-you-buy” option. But take it from me--it’s worth the risk.
www.therecipemanager.com.
