Broccoli Cheese and Potato Soup Thick and creamy lick-the-bowl good! This soup is loaded with potatoes, broccoli and cheese. A one-pot meal your whole family will love, ready in under 30 minutes.Snow Day!! It's a blizzard out there, the East Coast got slammed with snow and winds and even thunder and lightning in some places. Being snowed in, I was craving something warm, hearty and satisfying and this soup hit the spot. Broccoli Cheese and Potato SoupGina's Weight Watcher Recipes Servings: 4 • Serving Size: 1-1/4 cups • Old Points: 5 pts • Points+: 7 ptsCalories: 281.6 • Fat: 8.0 g • Carb: 33.0 g • Fiber: 5.0 g • Protein: 20.4 g Ingredients: Chop onion, carrot, celery, garlic in a chopper or mini food processor In a large soup pot, melt butter. Add flour, salt and pepper to the pot and stir until smooth. Add chicken broth, milk and potatoes and set heat to high until it comes to a boil, then cover and cook on low until potatoes are soft, about 10-15 minutes. Add broccoli florets, parmesan cheese, and stir well.
Recipe for Roasted Cabbage with Lemon (For Phase One Fridays I highlight Phase One recipes from the past that have been my personal favorites. This Roasted Cabbage with Lemon was first posted in March 2010, and I've made it many, many times since then.) My friend Robin lives about 45 minutes away from Salt Lake, so sometimes when she has an early morning meeting she stays at my house. Robin and I loved this roasted cabbage so much I made it again the very next day to take photos for the blog. Start preheating oven, then cut one head of cabbage into 8 wedges, cutting through the core. Carefully trim the strip of core on the edge of each cabbage wedge and lay cabbage wedges on a baking sheet so they aren't crowded. Whisk together the olive oil and lemon juice. Use a pastry brush to brush the top sides of the cabbage with the olive oil/lemon juice mixture and season generously with salt and fresh ground black pepper. Roast cabbage 15 minutes, or until the side touching the pan is nicely browned, then turn each piece carefully.
Scalloped Hasselback Potatoes | Tasty Kitchen Blog - StumbleUpon “Scalloped” is an attractive word, isn’t it? When I hear it I think of several things: first, there’s scallops, as in the seafood—totally delicious. Then there’s the scalloped shape that can live on the edge of a pair of shorts or on the collar of a woman’s blouse—always pretty and dainty. The first players up are: a few Russet potatoes (I’m sure other varieties will work equally as well), Parmigiano-Reggiano and butter. Start by scrubbing your potatoes good and clean. Then, using a sharp knife, make slices across the potato, being sure to stop before you reach its bottom. Cut up your butter. Then do the same with the Parmigiano-Reggiano. Next, open the potatoes’ crevices and shove the parmesan and butter, alternating between the two. After they’re stuffed with butter and Parmigiano-Reggiano, you want to bake them at 400ºF for about 45 minutes to an hour. When they’re done baking, you’re still a few minutes away from cheesy gloriousness! They’ll come out looking all cheesy and inviting.
Roasted Red Pepper Soup This soup is an excellent source of healthy vitamins – and it's delicious! If you don't have an immersion blender, a regular blender works fine. You can use jarred roasted peppers but roasting fresh red peppers is easy and adds a depth to the pepper flavor that can't be beat. One bowl will fill you up. Roasted Red Pepper SoupGina's Weight Watcher RecipesServings: 4 • Serving Size: 1 1/2 cups • Old Points: 2 pts • Points+: 4 pts Calories: 138 • Fat: 3 g • Protein: 3 g • Carb: 21 g • Fiber: 3 g Ingredients: Cover the bowl with a lid or a dish to make it airtight to build up steam. Heat 1 tsp of oil in a large heavy pot over medium-high heat. With an immersion hand blender, puree the soup in the pot with the sour cream until it is smooth.
· Caribbean Chicken Soup and Parsley Dumplings And my two weeks of no meat has finally come to an end and I survived to tell the tale. Surprisingly I didn’t miss it at all! Even though I didn’t eat meat, I cooked it a few times for the Mr. because he just couldn’t survive without it. The fish tacos with mango salsa, carnitas tamales and cucumber margaritas that I prepared as a reward were a hit. While it was fun pushing myself beyond my comfort zone, I don’t see it as a permanent lifestyle. Now back to regular routine, I prepared a Caribbean version of Chicken and Dumplings. With each bite of this one pot meal you’re instantly transported to the Caribbean. Chicken Soup with sweet potatoes, pumpkin and corn 2 cups Caribbean Pumpkin, peeled, seeded and cut in 1 inch cubes 2 ears fresh corn 3 cups white sweet potato (boniato), peeled and cut in 2 inch cubes 1 onion, chopped 2 cloves garlic, crushed 6 sprigs thyme 1 bay leaf 1 wiri pepper ¼ tsp salt ½ tsp black pepper 2 tbsp margarine 4 boneless, skinless chicken thighs 4 cups chicken stock Notes:
Garlicky Tortellini, Spinach, and Tomato Soup Now that the nights are getting chilly once again, it’s the perfect time for a bowl of garlicky soup, filled with garden tomatoes and spinach. This soup is substantial enough for supper, along with a crisp salad and a loaf of crusty bread (or the tomato-corn muffins in this issue), or you can serve it for lunch on a weekend. Either way, this is Italian country soup with garden flavor and lots of healthy nutrition: cancer-fighting lycopene from tomatoes and eye-loving lutein from spinach along with the healing magic of garlic make this one soup recipe you’ll want to keep. It’s easy to make, too! 4 tablespoons unsalted butter 5 to 10 garlic cloves, chopped 8 cups good-quality vegetable broth 12 ounces fresh or frozen cheese tortellini 3 cups ripe tomatoes, diced (or one 28-ounce can, with liquid) 1 pound spinach, washed and stemmed; coarsely chopped if large 10 to 20 basil leaves, coarsely chopped Grated Parmesan, preferably Parmigiano Reggiano 1. 2. 3. Serves 4 to 6.
Balsamic and Onion Pot roast Whenever we get a beef we go through the meat in a certain order, steaks are gone first, followed by the burger and stew meat, and lastly we always have roasts. It isn't that we don't like a good roast, but rather that I don't have a lot of experience producing a roast that is moist and juicy and flavorful. I don't want to waste a good cut of meat on experimenting, so I usually wait until there are no other choices left and then make the roasts. When this happened recently, I turned to Pinterest for inspiration. Balsamic and Onion Pot Roast 3-4 pound boneless chuck roastSeasoning Salt Onion Powder Garlic Powderblack pepper to taste1-2 T olive oil (depends on your pan)1/4 cup water to deglaze pan2-3 large onions, peeled and thickly sliced1 cup beef stock, reduced to 1/2 cup (can use a can of beef broth, but be sure to reduce it)1/2 cup balsamic vinegar1/2 cup tomato sauce Rub meat well with seasoning salt, onion powder, garlic powder and black pepper. Place onions in bottom of slow cooker.
Broccoli Cheddar Witches Brew Soup and Broomsticks witches brew soup For today’s Friday night dinner and a movie recipe I’m inspired by one of my favorite Halloween flicks: Hocus Pocus. So I’m stirring my bubbling cauldron (aka, my soup pot) to make this Hocus Pocus Witches Brew Broccoli Cheddar Soup with Cheezy Garlic Broomsticks and witches hats. Grab a spoon and dive into this spooky-delicious, witchy green soup. Hocus Pocus Movie Poster, Walt Disney Pictures One of my favorite Halloween movies is Hocus Pocus. Because if there is any way to get your kids to enjoy a “green soup” it is by 1) covering it in cheddar (vegan shown here) cheese. broomstick breadsticks The flavor inspiration for this soup is broccoli-cheddar. side of the roasted broccoli and cheddar My meal was made vegan using Daiya dairy-free cheddar cheese, Earth Balance vegan butter and soy based creamer for the soup. green witchy broccoli cheddar soup, vegan Witches Brew Broccoli Cheddar Soupvegan, makes 6-7 cups To Make: 1. 2. Serve the brew! Happy Dinner and a Movie