Saturday, November 29, 2008

Mashed Potato Soup

Lots of leftover mashed potatoes from Thanksgiving or some other big meal? This soup is seriously a reason to make double a batch of the mashed spuds just to have the leftovers to make this. This is a stick-to-your-ribs type soup, so I won't shock you with nutritional values on this one, you'd rather not know, especially if you make your potatoes the full-fat way as I do mine. This got the double thumbs up from the husband as well, it's hearty and great with bread.

Mashed Potato Soup
Source: Rachel Ray (with my own adaptations)

Drizzle of EVOO - Extra Virgin Olive Oil (didn't use)
6 slices bacon, chopped (didn't use)
4 tablespoons butter
1 medium onion, chopped (used 1/2 an onion)
4 tablespoons flour
1 quart chicken stock (used low sodium, low fat)
2 cups leftover mashed potatoes
8 ounces shredded yellow cheddar cheese
Added 1 tsp or salt or so to taste
Added freshly ground black pepper to taste
Chopped chives, for garnish

In a medium pot or Dutch oven, heat a drizzle of EVOO over medium-high heat. Add bacon and cook until crispy. Remove bacon with a slotted spoon to a paper towel-lined plate and reserve.

Drain off excess bacon fat from the pot and add butter. When it is melted, add the onion and cook until softened, about 5 minutes. Sprinkle flour into the pot and cook with a wooden spoon for 1 minute. Whisk in the chicken stock and bring to a bubble. Cook until slightly thickened, about 2-3 minutes.

Whisk in mashed potatoes, then stir in the cheddar cheese with a wooden spoon and cook until the potatoes are hot and the cheese is melted.

Transfer to a serving bowl and garnish with the reserved bacon and chopped chives.

Serves: 4
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Thursday, November 13, 2008

Chicken Enchilada RollUps

The original recipe (linked below) is a higher-fat version of these rollups. The filling alone can be a great dip or a great little sandwich. If you'd like to make this even lighter - try low-fat shredded cheddar (I didn't have any in the house) or use less of it. These are great for an app or a light meal! It's also a great way to use up leftovers of chicken breasts or rotisserie chicken! Next time, I'd cut down on the cream cheese, add corn, and maybe a slice of avocado to each rollup!

Chicken Enchilada RollUps
Source: Adapted from Sing for Your Supper

1 8-oz. packages 1/3 less fat cream cheese, softened (next time I'd use 4oz... it was really rich!)
3/4 cup shredded cheddar cheese
1/2 teaspoon minced garlic
3/4 tablespoons chili powder
1/2 teaspoon cumin
Franks Red Hot Sauce (added from original recipe) to taste, we like it hot!!
cayenne pepper to taste
salt to taste
1 cup or so of shredded rotisserie chicken (I'd add extra)
1/2 cup cilantro, chopped
4 green onions, chopped (I used onion powder)
1/2 of a 10 oz can diced tomatoes with green chilies (Rotel tomatoes)
4 whole wheat tortillas

Mix cheeses together until well blended; add remaining ingredients and mix well. Spread over tortillas and roll up. Cover and refrigerate for at least 1 hour.

Serves: 4 (1 tortilla a piece). For apps - cut each roll up for mini rolls.
WW Pts: 9 (for 1 tortilla with filling)

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