I love me a good potato soup! Actually I have an addiction for potatoes in general was really looking for a good recipe that's easy to cook, fast meal and low in calories! Look no further!
Ingredients:
1 tbsp of butter
1 cup chopped onion (I omitted this, and grated half of an onion instead)
2 1/2 tbsp all purpose flour
3 cups chopped red potatoes
1 1/4 cup of milk
3/4 cup chicken broth
1/2 cup Water
1/2 cup shredded low fat cheese
1/8 tsp ground black pepper
Directions:
Melt butter in a medium sauce pan over medium high heat. Add grated onion to pan, sauté 3-5 mins. Sprinkle with flour, stirring for 1 minute constantly with a whisk. Add potatoes, milk, broth, 1/2 cup of water and bring to a boil.
Cover, reduce heat and summer 10 minutes. Add cheese, pepper and cook for another 2 minutes or until cheese melts stirring frequently.
Serve mini ham sandwiches along side for a delicious dinner!
Showing posts with label Light Cooking. Show all posts
Showing posts with label Light Cooking. Show all posts
Sunday, January 15, 2012
Cold Chicken and Rice Salad
Here's a yummy recipe perfect for the budget cooker! Full of flavor and delicious ingredients and as a added touch it's low in calories.
Ingredients:
2 skinless, boneless chicken breast halves (about 6oz each)
3/4 tsp salt, divided
3/4 tsp black pepper, divided
Cooking spray
3/4 cup uncooked long-grain rice
3 tbsp fresh lemon juice
2 tbsp EVOO
1/3 cup dried cranberries
1/4 cup diced celery
1/4 cup diced red bell pepper
1/4 cup chopped pimento-stuffed olives
12 green leaf lettuce leaves, torn
4 lemon wedges
1. Preheat oven to 400 degrees. Sprinkle chicken with 1/4 tsp of salt and 1/2 tsp of pepper. Heat a medium oven proof skillet over medium high heat. Coat pan with cooking spray. Add chicken to pan and cook for 3 minutes. Turn chicken over. Place pan in oven; bake at 400 degrees for 8 minutes or until done. Remove chicken from pan and let stand for about 5 minutes. Shred chicken and chill in fridge for 30 mins.
2. Cook rice according to package, omitting salt and fat. Coat a jelly roll pan with cooking spray. Spread rice in an even layer in pan; chill for 30 mins.
3. Combine remaining 1/2 tsp salt and 1/4 tsp of pepper, juice, and oil in a large bowl and stir using a whisk. Add chicken, rice, cranberries, and remaining ingredients and toss gently.
Serve with lemon wedge, some fresh cantaloupe and a crisp white wine! YUM!
Ingredients:
2 skinless, boneless chicken breast halves (about 6oz each)
3/4 tsp salt, divided
3/4 tsp black pepper, divided
Cooking spray
3/4 cup uncooked long-grain rice
3 tbsp fresh lemon juice
2 tbsp EVOO
1/3 cup dried cranberries
1/4 cup diced celery
1/4 cup diced red bell pepper
1/4 cup chopped pimento-stuffed olives
12 green leaf lettuce leaves, torn
4 lemon wedges
1. Preheat oven to 400 degrees. Sprinkle chicken with 1/4 tsp of salt and 1/2 tsp of pepper. Heat a medium oven proof skillet over medium high heat. Coat pan with cooking spray. Add chicken to pan and cook for 3 minutes. Turn chicken over. Place pan in oven; bake at 400 degrees for 8 minutes or until done. Remove chicken from pan and let stand for about 5 minutes. Shred chicken and chill in fridge for 30 mins.
2. Cook rice according to package, omitting salt and fat. Coat a jelly roll pan with cooking spray. Spread rice in an even layer in pan; chill for 30 mins.
3. Combine remaining 1/2 tsp salt and 1/4 tsp of pepper, juice, and oil in a large bowl and stir using a whisk. Add chicken, rice, cranberries, and remaining ingredients and toss gently.
Serve with lemon wedge, some fresh cantaloupe and a crisp white wine! YUM!
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