Been spending some time on pinterest lately to find some recipes for us to eat that are different or maybe a new version on an old one. Thought I would share some with you and try them out for yourself. I will either post the recipe on here or the link for you to find the blog it came from. Either way...yummy times ahead!
Broccoli, potato, and cheese soup
I got this recipe from "Gina's Skinny Recipes (you can find her site on the "blog list" to the left of my blog under "V's" pictures"
Broccoli, potato and cheese soup (WW friendly)
Servings: 4 • Serving Size: 1-1/4 cups • Old Points: 5 pts • Points+: 7 pts
Calories: 281.6 • Fat: 8.0 g • Carb: 33.0 g • Fiber: 5.0 g • Protein: 20.4 g
Ingredients:
• 1 small onion, chopped
• 1 carrot, chopped
• 1 celery stalk, chopped
• 2 cloves garlic, minced
• 1 tbsp butter
• 2 tbsp flour
• 2 1/2 cups fat free chicken broth (or vegetable broth)
• 1 cup fat free milk
• 2 medium potatoes, peeled and diced small
• salt and fresh pepper
• 4 cups (about 2 heads) broccoli florets, chopped into small pieces
1-1/2 cups 2% shredded sharp cheddar
• 2 slices 2% American cheese
• 1 tbsp parmesan cheese
Directions:
Chop onion, carrot, celery, garlic in a chopper or mini food processor .
In a large soup pot, melt butter. Add chopped vegetables and sauté on low heat until soft, about 5 minutes.
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. Adjust salt and pepper to taste. Cook uncovered until broccoli is cooked, about 5 minutes. Add cheddar and American cheese, stir well and remove from heat.
Using an immersion blender , quickly blend part of the soup for a quick second or two. If you don't have an immersion blender, remove about 1-2 cups of potatoes and broccoli, place it in your chopper, then add it back to the soup. This helps thicken
Crockpot Beef Stroganoff
This is to die for! If you are needing a comfort food for the night...this one will hit the spot! (click on the name and the link will come up)
Cream Cheese Pound Cake
This cake is not to be taken lightly. I made this for school one day and it was a hit. It is wonderful...but not light on the calories. May be best to take this to somone so you don't have to eat it all yourself! Also, it takes a while to cook...keep that in mind!
3 sticks butter
1 (8 oz.) package cream cheese
3 cups sugar
6 eggs
2 teaspoons baking powder
3 cups flour
pinch of salt
1 teaspoon vanilla
Cream butter. Add 1 (8 oz.) package of cream cheese and 3 cups of sugar. Continue to cream mixture. Add 6 eggs, one at a time. Sift 2 teaspoons baking powder and 3 cups of flour and a pinch of salt. Add to creamed mixture. Add 1 teaspoon vanilla.
Flour and grease Bundt pan. Bake at 300°F for 1 hour and 15 minutes.
New Frontier Casserole
This is from my grandmother...she made this a lot when I was growing up.
1 pound ground meat
1 or 2 onions
1 bell pepper
1/2 pound cheese
1 can cream style corn
16 oz package of noodles
1 cup tomato soup
chili powder to taste
2 cans cream of mushroom soup
1 can pimentoes
cook onions, peppers and meat in skillet until tender, not brown, cook noodles in salt water, drain mix all together. Bake in oven until bubbling. Put cheese on top.
Well, I hope to put more up when I have time. Hope you try any or all of these. They are all great!
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