(I deleted my last post because I re-read it this morning and it came across much more bite-y than I intended. I really just needed to vent, I did and I'm done now. I'm choosing a positive and upbeat frame of mind!)
The other day, I was starving for potato soup. I had seen someone eating it on a commercial for some restaurant and I got a real "hankering" for it. (Sidebar: is hankering a real word or just a Yancosek-ism!? My family is known for making up our own words.) I didn't want a huge pot of pure carbs so I decided to see if Weight Watchers had a good recipe suggestion.
Whoa baby, they sure did.
This super is crazy easy to make and really delicious. Even Dave agreed, it didn't taste like a diet recipe at all.
Ingredients:
3 pounds of potatoes (I used Yukon Gold because I like the gold color!)
Turkey bacon
Low fat sour cream
Low fat shred ched
Chicken broth (16 oz or so)
Skim Milk
Salt/Pepper/Garlic
1. Wrap potatoes in tin foil, pierce with knife or fork a few times. Place in oven and bake for an hour. Weight Watchers wants you to roast a entire bulb of garlic at this point, but no thanks. I use Garlic Powder later on in this recipe instead.
2. While potatoes are baking, in large dutch oven, brown turkey bacon. Set bacon aside
3. Don't wash out your dutch oven! Leave all that bacony goodness in there. It's turkey bacon so it's like bacon without the guilt.
4. Once potatoes have cooled, peel them and chop them. Put them in a large mixing bowl. Mash them up! At this point, I added some garlic powder, a smidge of salt and a little pepper. I also added a "glub" of skim milk to make it easier to mash. What? Glub is a real technical cooking term. ;)
5. Transfer potatoes to dutch oven. Add chicken soup slowly. Add some, whisk the mixture. Keep adding chicken broth until you get a creamy, yet thick consistency. I added about 14 oz of broth and a couple glubs of milk. I like it creamy and it was skim milk, so no harm there either.
6. Salt, pepper and garlic to taste. Go LIGHT on the salt though! Unnecessary added water retention agent is what salt is.
7. Crumble bacon up and mix in.
8. Serve warm, with a dollop of sour cream and cheese on top.
This soup is really really really good. I loved it, Rory loved it, Dave like it a lot too. It was pretty easy to make too. It yielded about 6 bowls of soup. I served it with a grilled cheese the first night, then ate it with a salad for lunch yesterday.
You can add in any baked potato toppings that you like. Next time I make it, I'm going to add broccoli because I LOVE broccoli on top of a baked potato.
Enjoy!
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Friday, February 25, 2011
Wednesday, January 19, 2011
Chicken and Dumplings
OMGoodness. This is so good!! And super easy! But the best part?! It's a Weight Watchers Recipe and it is good for you. (If you are on WW like I am, it's 5 points per serving! Serve with a salad loaded with free veggies and a low cal dressing...you're eating an entire meal for about 7 points. I mean hello awesome!)
Chicken and Dumplings
Cooked and cubed chicken breast (I shredded mine, because that's I like it)
1 bag of Frozen Mixed Veggies
1 large russet potato, peeled and cubed (I used 3 mini potatoes because that's what I had on hand)
1 onion
Celery
Carrots
3 1/2 cups of Low Sodium Chicken Broth
2 Tbs of Vegetable Oil
2 cups Bisquick (WW use Low Fat Bisquick)
2/3 cup of milk (Save meaningless calories by using low fat or non-fat milk!)
In a dutch oven, heat 2 tbs of oil. Add chicken, sprinkle lightly with salt and a little pepper. Cook on both sides until cooked through. Remove from dutch oven, set aside and allow to cool. Once cooled, cube or shred chicken.
In same dutch oven, brown onions, carrots and celery. (No need to do carrots here if they are in your mixed veggies!) Once they are tender and onion are brown,
add chicken broth and potatoes. Simmer until potatoes are tender. (About 10 minutes) Add in mixed veggies and chicken. Heat through.
Mix up biscuit mix with milk, according to box directions. Spoon on to top of chicken and veggie "stew." Cover and let cook, about 10 minutes.
I lowered the heat and let it all simmer and combine for a half an hour or so after the dumplings were cooked. Be careful not to burn the bottom though, because you can't stir it once the dumplings are on top.
Super easy and my house smells DELICIOUS. This recipe made a huge pot of stew and it will make delicious left overs tomorrow for everyone's lunch. It really was easy and hey, its good for you too! :)
Chicken and Dumplings
Cooked and cubed chicken breast (I shredded mine, because that's I like it)
1 bag of Frozen Mixed Veggies
1 large russet potato, peeled and cubed (I used 3 mini potatoes because that's what I had on hand)
1 onion
Celery
Carrots
3 1/2 cups of Low Sodium Chicken Broth
2 Tbs of Vegetable Oil
2 cups Bisquick (WW use Low Fat Bisquick)
2/3 cup of milk (Save meaningless calories by using low fat or non-fat milk!)
In a dutch oven, heat 2 tbs of oil. Add chicken, sprinkle lightly with salt and a little pepper. Cook on both sides until cooked through. Remove from dutch oven, set aside and allow to cool. Once cooled, cube or shred chicken.
In same dutch oven, brown onions, carrots and celery. (No need to do carrots here if they are in your mixed veggies!) Once they are tender and onion are brown,
add chicken broth and potatoes. Simmer until potatoes are tender. (About 10 minutes) Add in mixed veggies and chicken. Heat through.
Mix up biscuit mix with milk, according to box directions. Spoon on to top of chicken and veggie "stew." Cover and let cook, about 10 minutes.
I lowered the heat and let it all simmer and combine for a half an hour or so after the dumplings were cooked. Be careful not to burn the bottom though, because you can't stir it once the dumplings are on top.
Super easy and my house smells DELICIOUS. This recipe made a huge pot of stew and it will make delicious left overs tomorrow for everyone's lunch. It really was easy and hey, its good for you too! :)