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February 1st, 2013, 07:09 AM
i have absolute power
Join Date: Dec 2008
Location: By a Cornfield, Nebraska
I made this last night and it was pretty good!!
*note I added a bit of red pepper flakes*
Healthified Broccoli Cheddar Soup
1 bunch broccoli
1 small onion, finely chopped
1 medium red-skinned potato, diced
1/4 cup all-purpose flour
3 cups low-sodium chicken or vegetable broth
1/4 teaspoon freshly grated nutmeg
1 cup grated extra-sharp Cheddar
1 teaspoon Worcestershire sauce
One 12-ounce can fat-free evaporated milk
Kosher salt and freshly ground black pepper
2 scallions, thinly sliced
Separate the stems and the florets from the broccoli. Trim and discard the bottom of the broccoli stems and peel the tough outer layers. Finely chop the stems and coarsely chop the florets and set aside separately.
Mist a large pot with nonstick cooking spray and heat over medium heat. Add the broccoli stems, onions and potatoes and cook, stirring, until softened, 7 to 10 minutes. Add the flour and cook, stirring, until lightly toasted, about 2 minutes. Stir in the broth and bring to a boil. Reduce the heat to maintain a simmer and continue to cook, stirring occasionally, until thickened and the vegetables are tender, 12 to 15 minutes.
Meanwhile, combine the reserved florets and 1/2 cup water in a small saucepan. Bring to a boil, cover and continue to steam until the florets are bright green and crisp-tender, about 5 minutes. Add the entire contents of the pot with the florets to the soup along with the nutmeg. Stir to combine and remove from the heat. Stir in the Cheddar, Worcestershire and milk. Season with salt and pepper. Garnish with the scallions.
Cook's Note: Leftover soup should be reheated in the microwave rather than the stovetop, where the cheese will "break" or separate from the broth.
Per serving: Calories: 230; Total Fat 8 grams; Saturated Fat: 4.5 grams; Protein: 16 grams; Total carbohydrates: 26 grams; Sugar: 10 grams Fiber: 4 grams; Cholesterol: 20 milligrams; Sodium: 360 milligrams
another good one!
*i substituted sundried tomato dressing for the mccormick package about 1/4th of a cup cause I couldn't find the stuff in the recipe...so if you cannot find that you can use that instead tasted just fine*
Creamy Parmesan and Sun-Dried Tomato Chicken Penne
2 cups penne pasta
2 tablespoons butter
1 pound chicken tenders or boneless skinless chicken breasts, cut into 1-inch strips
1 package McCormick® Gourmet Creamy Parmesan & Sun-Dried Tomato Chicken Penne
1 (14.5 ounce) can petite diced tomatoes, undrained
1 cup heavy cream or half-and-half
1/2 cup grated Parmesan cheese
Cook pasta as directed on package. Drain well.
Meanwhile, melt butter in large skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until lightly browned. Add Seasoning Mix, tomatoes, cream and cheese. Bring to boil, stirring constantly with wire whisk until well blended. Reduce heat to low; simmer 5 minutes.
Stir in pasta; toss gently to coat. Serve with additional Parmesan cheese, if desired.
*Kristy wife to Karl, mom to Raianna(13) Elyse(11) and Helena(7)*
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