Chunky Potato Soup

Potato Soup

• 2½ pounds potatoes, peeled and diced
• 1 medium onion, diced
• 3 (14-ounce) cans chicken broth
• 1 (10.75-ounce) can cream of onion soup
• 1 (10.75-ounce) can cream of chicken soup
• 1 (10.75-ounce) can cream of cheese soup
• 1 (3-ounce) jar bacon bits
• ½ teaspoon red pepper
• Salt and pepper to taste

Cook potatoes and onion in chicken broth until tender. Whisk canned soups together; stir into potatoes and chicken broth. Add bacon bits and red pepper. Season with salt and pepper. Simmer until creamy.

Creamy Broccoli and Mushrooms

INGREDIENTS:

½ bunch broccoli, stems and flowerettes cut into medium chunks (about 3 cups)

1 oz. onion, chopped

6 large mushrooms, sliced (or a 4-oz can sliced mushrooms, drained)

1 T. olive oil

½ recipe Jennifer Eloff’s Condensed Cream of Mushroom Soup

½ c. shredded Monterey Jack Cheese

¼ c. heavy cream

Dash black pepper

DIRECTIONS:  Preheat oven to 350º.  Lightly grease a medium casserole or vegetable dish and set aside. Make a recipe of the mushroom soup.  You will only use half of it for this recipe.  The remaining soup should be reserved for some other use.  It will keep a week in the refrigerator.  Chop and steam the broccoli over water or in your microwave just until tender crisp.  Heat the olive oil in a medium skillet and brown the onion and mushrooms until nearly tender.   Turn off heat.    Toss the broccoli into the skillet and toss lightly.  Stir the cream into the soup mixture and blend well.   Spoon it over the broccoli-mushroom mixture, add the cheese and stir gently with a spoon to mix. Sprinkle with black pepper and bake at 350º for 30 minutes or until hot and bubbly.  ENJOY!

NUTRITIONAL INFO:    Makes 4 servings, each contains: (does not include optional meat)

215.5 calories

18.35 g  fat

7 g  carbs, 2.22 g  fiber, 4.78 g  NET CARBS

6.45 g  protein

348 mg sodium

268 mg potassium

13% RDA Vitamin A, 10% B6, 9% B12, 64% C, 8% E, 20% copper, 15% iron, 8% manganese, 8% niacin, 15% phosphorous, 13% riboflavin, 7% selenium, 8% thiamin and 11% zinc.

Chicken Mozzarella Pasta with Sun-Dried Tomatoes

Ingredients

• 3 large garlic cloves, minced
• 1 small jar (3-4 oz) sun-dried tomatoes in oil, or use 3-4 oz fat-free sun dried tomatoes
• 1 lb chicken breast tenders
• salt
• paprika (just a little bit)
• 1 cup half and half
• 1 cup mozzarella cheese, shredded
• 8 oz penne pasta (for gluten free, use Tinkyada gluten free brown rice pasta)
• 1 tablespoon basil (if using dry basil), if using fresh basil you can add more
• 1/4 teaspoon crushed red pepper flakes (at least, add more to taste)
• 1/2 cup reserved cooked pasta water (or more)
• salt, to taste

Instructions

1. Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained oil for sauteing as described below:
2. In a large pan, on high heat, sautee garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of oil (reserved from the sun-dried tomatoes jar - see note above) for 1 minute until garlic is fragrant. Remove sun-dried tomatoes from the pan, leaving the oil, and add chicken tenders, salted and lightly covered in paprika (for color) and cook on high heat for 1 minute on each side. Remove from heat.
3. Cook pasta according to package instructions. Reserve some cooked pasta water. Drain and rinse the pasta with cold water (to stop cooking).
4. Slice sun-dried tomatoes into smaller bits and add them back to the skillet with chicken. Add half and half and cheese to the skillet, too, and bring to a gentle boil. Immediately reduce to simmer and cook, constantly stirring, until all cheese melts and creamy sauce forms. If the sauce is too thick - don't worry - you'll be adding some cooked pasta water soon. Add cooked pasta to the skillet with the creamy sauce, and stir to combine. Add 1 tablespoon of basil, and at least 1/4 teaspoon of red pepper flakes. Stir to combine.
5. Add about 1/2 cup reserved cooked pasta water because the creamy sauce will be too thick (do not add all water at once - you might need less or more of it). This will water down the thickness of the cheese sauce and make it creamier. Immediately, season the pasta with salt and more red pepper flakes, to taste, if needed. Let it simmer for a couple of minutes for flavors to combine.
6. Note: Make sure to salt the dish just enough to bring out of the flavors of basil and sun-dried tomatoes.

Irish Sausage, Bacon, Onion and Potato Hotpot

Ingredients:

2 kg potatoes
2 large onions, peeled and sliced thickly
450 g good quality pork sausages
450 g bacon, piece thick cut
500 ml water
1 ham stock cube or 1 beef or 1 chicken stock cube, if ham stock isn't available
3 -4 tablespoons fresh parsley, chopped
salt (to season)
coarse-ground pepper (to season)

Directions:

Peel the potatoes. Cut large ones into three or four pieces: leave smaller ones whole. Finely chop the parsley. Boil the water and in it dissolve the bouillon cube.
Grill or broil the sausages and bacon long enough to colour them. Be careful not to dry them out! Drain briefly on paper towels. When drained, chop the bacon into one-inch pieces. If you like, chop the sausages into large pieces as well. (Some people prefer to leave them whole.).
Preheat the oven to 300F / 150°C In a large flameproof heavy pot with a tight lid, start layering the ingredients: onions, bacon, sausages or sausage pieces, potatoes. Season each layer liberally with fresh-ground pepper and the chopped fresh parsley. Continue until the ingredients are used up. Pour the bouillon mixture over the top. On the stove, bring the liquid to a boil. Immediately turn the heat down and cover the pot. (You may like to additionally put a layer of foil underneath the pot lid to help seal it.).
Put the covered pot in the oven and cook for at least three hours. (Four or five hours won't hurt it.) At the two-hour point, check the pot and add more water if necessary. There should be about an inch of liquid at the bottom of the pot at all times.
To Serve. Guinness, bottled or draft, goes extremely well with this dish (indeed, adding a little to the pot toward the end of the process wouldn't hurt anything). Another good accompaniment is fresh soda bread, used to mop up the gravy!

Easy Potato and Corn Chowder

Ingredients->
1 (16 ounce) bag frozen hash brown potatoes, thawed
1 (15 1/4 ounce) can whole kernel corn, un-drained
1 (14 3/4 ounce) can cream-style corn
1 (12 ounce) can evaporated milk
1 medium onion, chopped
8 slices bacon, cooked and crumbled
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper

Directions->
Mix all ingredients together in crock pot and cook for 6-8 hours on low.
Serving Suggestion: Top bowls of chowder with a little extra crumbled bacon and a little shredded cheese. Yum!

COUNTRY FARM CHICKEN CASSEROLE

Ingredients to serve 4:
2 large chicken breasts
1 medium Vidalia onion (Sweet)
5 slices bacon
2 large potatoes
1/2 cup canned mushroom (1 Cup Fresh)
1 (10 3/4 ounce) cream of chicken soup
3/4 cup chicken broth
1 tablespoon melted butter
salt
pepper
garlic powder

Directions:
1. Preheat oven to 425 degrees.
2. Cook the bacon; crumble and set aside; reserve bacon grease.
3. Peel and cube the potatoes; fry potatoes in bacon grease.
4. Dice the onion; season with salt, pepper and garlic powder and fry in the bacon grease.
5. Fry the mushrooms in the bacon grease.
6. Coat the chicken breasts with melted butter and season with salt and pepper and grill (I used the George Foreman grill).
7. After the chicken is cooked, cut into cubes.
8. Take Cream of Chicken soup and mix with 3/4 cup broth and season with pepper to make a sauce.
9. In an 8x8 glass dish combine chicken, mushrooms, onions and potatoes. Top with sauce and mix it all up so everything is coated in the sauce.
10. Bake for 30 minutes covered with foil.
11. Remove foil, top with crumbled bacon and bake an additional 10 minutes, uncovered

No Baked Granola Bars

Ingredients:
1 1/2 c Rice Krispies
1 1/2 c quick oats
1/2 c brown sugar (packed)
1/2 c honey
1 tsp vanilla extract
1/2 c peanut butter
Reese's mini candy or chocolate chips(optional)

*if using candy or chocolate chips, put them in freezer while preparing this so they don't melt!
*spray a 7x11 baking pan with cooking spray
1. Pour Rice Krispies and oats in large bowl.
2. Put brown sugar and honey in a pan. Stir together. Allow to come to boiling. (Stirring a few times before then)
3. Remove from heat, add peanut butter and vanilla. Stir until mixed.
4. Add wet mixture to dry mixture, along with candy or nuts, mix well.
5. Once mixed, pour into baking pan.
6. Slightly wet your hands and press into the pan for a minute or two. (You want it firm so it will stay together)
7. Cut into desired size and put in fridge until chilled (1 1/2-2 hours), remove and let come to room temp. Store in Tupperware or ziplock bag for up to a week.

Green Velvet Cupcake

Serves 24

A delicious green velvet cupcake

Prep Time - 20 min
Cook Time - 17 min
Total Time - 40 min

Cupcakes
2 1/2 cups all purpose flour
1 tbsp cocoa flour
1 tsp salt
1 1/2 cups sugar
2 cups pumpkin purée
1 1/2 cups vegetable oil
2 large eggs, room temperature
1 oz green food coloring
2 tsp vanilla extract
1 cup low fat buttermilk
1 1/2 tsp baking soda
2 tsp distilled white vinegar

Cream Cheese Frosting
8 oz reduced fat cream cheese, room temperature
1/2 cup butter, room temperature
1 1/2 cups powder sugar
1 tsp vanilla extract
Cupcakes

1.Preheat oven to 350
2.Line a cupcake tin with liners
3.In a large bowl whisk together flour, cocoa powder & salt
4.In the bowl of an electric mixer whisk together sugar and pumpkin until combined
5.Add eggs, one at a time, until each is well incorporated, making sure to scrape down the sides of the bowl as necessary
6.Mix in food & vanilla extract
7.Reduce speed to low and add in flour mixture, alternating with the buttermilk, starting and ending with the flour mixture
8.In a small bowl mix together the baking soda & vinegar, it will foam, & add to the cupcake mixture, mixing on high for 10 seconds
9.Divide batter evenly (I used a ice cream scoop) among cupcake liners and bake for 17-18 minutes or until a toothpick inserted in the middle comes out clean
10.Cool completely and then ice with cream cheese frosting

Cream Cheese Frosting
1.In the bowl of an electric mixer beat butter & cream cheese until fluffy, 2-3 minutes
2.Reduce speed to low and add in powder sugar slowly until well combined and smooth
3.Add in vanilla and mix until well incorporated
4.Frost cooled cupcakes
5.ENJOY!

Notes
Each cupcake is 6 WW+ points
Nutritional Info
Calories: 214 Total Fat: 7.2 g Saturated Fat: 4.3 g Trans Fat: 0.2 g Cholesterol: 32.4 mg Sodium: 322.3 mg Total Carbs: 32.7 g Dietary Fiber: 0.9 g Sugars: 21.3 g Protein: 5 g

Gluten-Free Cheesecake Pancakes

Ingredients

Pancakes
1 package (3 oz) cream cheese
1 cup Bisquick™ Gluten Free mix
1 cup milk
2 tablespoons vegetable oil
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1 egg

Strawberry Syrup

1 cup sliced fresh strawberries
1/2 cup strawberry syrup for pancakes

PEEPS® Chick Surprise-Inside Cupcakes

Ingredients

1 box Betty Crocker™ SuperMoist™ yellow cake mix

Water, vegetable oil and eggs called for on cake mix box

1 cup assorted mini candy-coated chocolate candies, jimmies or confetti candy sprinkles

1 container Betty Crocker™ Rich & Creamy frosting (any flavor)

Green food color

Green colored decorating sugar

24 yellow PEEPS® brand marshmallow chicks

Directions
1 Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.

2 Make cake batter as directed on box. Divide batter evenly among muffin cups (about two-thirds full). Bake as directed on box for cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.

3 Using melon baller, scoop out center of each cupcake, about 1 inch deep. Fill each with 1 heaping teaspoonful candies.

4 Spoon frosting into medium bowl; stir in enough food color until desired green color. Frost cupcakes with frosting; sprinkle with colored sugar. Top with yellow PEEPS® chick. Store loosely covered.

Creamed Chipped Beef

1 jar dried beef, sliced into thin ribbons
4 tablespoons butter
4 tablespoons all-purpose flour
4 cups whole milk
Pepper to taste

Melt butter in a heavy pan over medium heat. Add flour to the pan and whisk for several minutes to remove the raw flour taste. Slowly pour in milk and whisk continuously until a thick sauce forms. Add pepper to taste and stir in the dried beef. Serve over generously buttered toast

Spaghetti pie casserole with sausage and cheese

Serves: 6

Nonstick cooking spray
4 ounces dried spaghetti
1 egg, lightly beaten
1/3 cup grated Parmesan cheese
1 tablespoon olive oil
1 egg, lightly beaten
1 1/4 cups low-fat cottage cheese, drained
8 ounces uncooked ground Italian sausage
1/2 cup chopped onion
1/2 cup chopped green and/or red sweet pepper
1 8-ounce can no-salt-added tomato sauce
1 1/2 teaspoons dried Italian seasoning, crushed
1/4 cup shredded part-skim mozzarella cheese (1 ounce)
2 tablespoons Parmesan cheese

1. Preheat oven to 350 degrees F. Coat a 9-inch pie plate with nonstick cooking spray; set aside. For crust: Cook spaghetti according to package directions, except omit the cooking oil and salt. Meanwhile, in a medium bowl, stir together 1 egg, the 1/3 cup Parmesan cheese, and olive oil. Drain spaghetti well; add to egg white mixture and toss to coat. Press spaghetti mixture evenly into the bottom and up the side of the prepared pie plate; set aside.

2. In a small bowl, stir together 1 egg and drained cottage cheese. Spread the cottage cheese mixture over the crust in pie plate. Set aside.

3. In a large skillet, cook sausage, onion, sweet pepper, and garlic until meat is browned. Drain off fat. Stir tomato sauce and Italian seasoning into meat mixture in skillet. Spoon over cottage cheese mixture in crust.

4. Bake about 20 minutes or until heated through. Sprinkle with mozzarella and Parmesan cheeses. Bake about 5 minutes more or until the cheese is melted. Let stand for 15 minutes before serving. Cut into wedges to serve. Makes 6 servings.

cheesy, beefy stuffed shells

jumbo pasta shells - 1/2 pound (250 g)

olive oil - 2 tbsp onion -
1 small, finely chopped salt and pepper -
 use very generously garlic cloves -
3, minced ground beef -
 1 pound (500 g) Italian herbs -
2 tbsp spaghetti sauce -
2 cups ricotta -
 2 cups (or cottage cheese)mozzarella -
1 cup, shredded (plus more for topping)
Parmesan cheese - 1/2 cup, grated (plus more for topping)
egg - 1 large, beaten

how to
Preheat oven to 350 F (175 C).
Cook the pasta in boiling water for about 1 minute less than the package suggests.  Drain and run cool water over the shells.   (to keep the shells from sticking together, I added about 1 tbsp olive oil to the water, and stirred them gently often.)
While the pasta is cooking, heat the olive oil in a large skillet over medium heat.  Add the onion, generously add salt and pepper and sauté until softened - about 4 - 5 minutes.  Add the garlic and cook for another minute or two.
Add the beef and cook until browned, breaking it up as it cooks.  When the beef is almost cooked through, sprinkle the Italian herbs over it and stir in about 1 cup of the spaghetti sauce, then remove from heat.
In a small bowl, combine the ricotta, mozzarella, parmesan and egg - mix together well, then mix into the beef mixture.
Grease a 9" x13" baking dish and spread the remaining sauce evenly in the bottom.  Spoon the filling carefully into each shell and arrange them on the sauce, then sprinkle with additional mozzarella and parmesan cheese.
Bake for about 25 - 30 minutes, or until heated through.

Better than Sex Chex Mix

8 cups Chocolate Chex® cereal

3/4 cup cup packed brown sugar

6 tablespoons butter or margarine

3 tablespoons light corn syrup

1/4 teaspoon baking soda

1 cup Reese's Peanut Butter Cups, MINI size

1 cup MINIATURE marshmallows

1/2 cup caramel bits (found by the chocolate chips in the baking aisle -- or chop up regular caramels)

1 tablespoon heavy cream

1/2 cup MILK chocolate baking chips (or more if you're a huge chocolate fan)

1/2 cup vanilla (white) chocolate baking chips

1 teaspoon coarse sea salt

Directions

Into large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper or foil.
In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour caramel mixture over cereal, stirring until evenly coated. Microwave on High 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-sized pieces.
Make sure Chex mixture is cool to the touch (so candy doesn't melt.) Evenly sprinkle mini peanut butter cups candy and miniature marshmallows over Chex mixture.
In small microwavable bowl, microwave caramel baking bits and cream uncovered on High about 1 minute or until chips can be stirred smooth. Use a spoon or fork to drizzle over snack. Microwave the milk chocolate baking chips next, starting with 20-seconds and stirring, then at 20 second intervals until the mixture is completely smooth (microwave temps vary, so watch the chocolate and stir frequently until it's of drizzling consistency). Drizzle over the snack mixture. Then microwave the vanilla (white) baking chips in 20-second intervals, stirring until smooth, and drizzle that over the snack mixture. (Note: The vanilla and milk chocolate chips should not need cream added.) Quickly sprinkle coarse salt over all while candy drizzles are still wet.
Refrigerate until set. Break apart and store in tightly covered container. Perfect for gift giving!

DESSERT IDEA: Create parfait desserts by layering Chex mix and lightly sweetened whipped cream!