Vegetable Cheese Chowder

This one is a keeper!!

INGREDIENTS:

32 oz chicken broth
2 cups water
1 bunch broccoli, finely chopped
2 medium Idaho potatoes, finely chopped
2 celery stick, finely chopped 

1 small onion, shredded or finely diced

2 cups shredded cheddar cheese
2 cups regular milk
2 tsp salt
1/2 tsp pepper
1/2 cup water

2/3 cup milk

flour and water, one part flour to two parts water to thicken

DIRECTIONS:

Combine chicken broth and water in a large soup pot and add diced vegetables.  Simmer until the vegetables are tender.  Add milk.

Combine 1/2 cup flour with one cup water in a separate bowl and mix well with a whisk until all lumps are gone.  Stir in flour and water mixture into vegetable broth mixture until bubbly.  You may continue to thicken as needed.

When it has thickened to your liking, cook and stir one minute more to completely cook flour then simmer 15-20 minutes longer.  Add two cups shredded cheddar cheese.  Simmer until cheese melts.

Cheese Chilies Cornbread

Nothing goes better with chili!

Ingredients

2 eggs, lightly beaten
1 cup plain yogurt or sour cream
1/4 cup melted butter, cooled
1 cup cornmeal
1 tsp. each salt and baking powder
1/2 tsp baking soda
1 cup grated Monterrey Jack or cheddar cheese
1 cup canned cream style corn
1/4 cup minced green onion
1 can diced green chilies

Directions:

Beat ingredients together.  Place in greased 10" cake pan or heavy 10" skillet.  Bake at 350 for 40 minutes.

Roasted Tomato Soup

Tasty!!  Thanks for sharing, Karen!

Ingredients

• 1 (14-ounce) can chopped tomatoes
• 3/4 cup extra virgin olive oil
• Salt and freshly ground black pepper
• 1 stalk celery, diced
• 1 small carrot, diced
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 bay leaf
• 2 tablespoons butter
• 1/4 cup chopped fresh basil leaves
• 1/2 cup heavy cream, optional
• 
  

Directions

Preheat oven to 450 degrees F.

Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.

Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Puree with a hand held immersion blender until smooth.

You might want to double or triple this recipe.  This recipe only makes about 2-3 servings.

Recipe courtesy of Michael Chiarello (Food Network)

Tilapia Escabeche

You will LOVE this!!  Easy, tasty and good for you too!

Ingredients:

2 lemons
4 skinless tilapia fillets
2 different colored bell peppers, cut into 2-inch strips
3 garlic cloves, cut into thin slivers
1 (16 oz) jar salsa (Best to use:  Amy's Organic Medium Salsa or Frontera Chunky Medium Salsa)
3/4 cup orange juice
1/4 cup honey

Directions:

Grate one teaspoon of the zest from one lemon and squeeze 2 tablespoons of juice.  Cut the remaining lemon into 4 slices.  Set aside.

Spray a large nonstick skillet with nonstick spray and set over medium heat.  Add the fillets and cook until opaque in the center, 2-3 minutes on each side.  Transfer to a plate.

Add the bell peppers and garlic to the skillet; cook, stirring frequently until the bell peppers are crisp-tender, about 5 minutes.  Stir in the salsa, orange juice, honey,  and the reserved lemon zest and juice.  Bring to a simmer.  Cook, stirring occasionally until the bell peppers are just tender, about 5 minutes.  Add the fillets and spoon the vegetables and sauce over the top.  Cook until the fillets are heated through, about 2 minutes longer.  Serve at once with lemon wedges.  Serve over brown rice.

Brown Rice:

3 cups water
1 1/2 cups brown rice

Bake in oven at 350 for 1 hour 15 minutes.

Weight Watchers Shortcuts Cookbook

Slow Cooked Chili

Easy and delicious!

Ingredients:

1 lb ground beef
1/2 lb Italian sausage
1/2 cup onion, chopped
1 (28 ounce) can undrained whole tomatoes, Cut up
1 (15 ounce) can tomato sauce
1 teaspoon sugar
1 -1 1/2 teaspoon cumin
2 teaspoons chili powder
1 teaspoon dried oregano
2 (15 ounce) cans undrained mild or spicy chili beans (depends on what you like!)
Directions:

Uncase the Italian Sausage. Mix with beef. Brown in a skillet with the onions. Drain.
Combine all ingredients in crock pot and mix well.
Cover and cook on low settings for 7 to 8 hours or until thoroughly heated and the flavors have melded.
Serve with corn bread, crackers, sour cream, and/or cheese.
Enjoy!
Read more at: http://www.food.com/recipe/slow-cooker-chili-324260?oc=linkback