Baked Potato Soup

Baked Potato Soup

Ingredients:

  • 2 medium russet potatoes, washed and dried
  • 1 small head of cauliflower  (3 1/2 cups or 16 ounces), stem removed cut into florets
  • 1 1/2 cups fat free chicken broth
  • 1 1/2 cups 1% reduced-fat milk
  • salt and freshly cracked black pepper
  • 1/2 cup light sour cream
  • 10 tbsp reduced-fat shredded sharp cheddar cheese
  • 6 tbsp chopped chives, divided
  • 3 slices bacon, cooked and crumbled (you can use turkey bacon if you prefer)

Directions:

  1. Pierce potatoes with a fork; microwave on high for 5 minutes turn over and microwave another 3 – 5 minutes, until tender. Or if you prefer to use your oven, bake at 400° for 1 hour or until tender. Cool. Peel potatoes.
  2. Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot.
  3. On medium heat, add chicken broth, milk, potatoes and bring to a boil.
  4. Use an immersion blender to puree until smooth. Add sour cream, half the chives, salt and pepper and cook on low another 5-10 minutes, stirring occasionally.
  5. Remove from heat. Ladle 1 cup soup into each bowl.
  6. Top each serving with 2 tbsp cheese, remaining chives, and bacon.
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Zucchini Meatballs

These were awesome – I used a Flax Egg instead of a regular egg and that worked out perfect.

Zucchini “Meatballs”

Servings: 4 • Size: 4 balls

Ingredients
1 tsp olive oil
2 garlic cloves, crushed
1 1/4 lbs unpeeled zucchini, grated
1/2 tsp kosher salt
1/8 tsp black pepper
3 tbsp chopped basil, plus leaves for garnish
1 cup Italian seasoned breadcrumbs
1 large egg, beaten
1 ounce (1/4 cup) Pecorino Romano cheese, freshly grated, plus more for serving
2 cups marinara sauce
part skim ricotta cheese, for serving (optional)

Directions:
Place the olive oil in a large nonstick skillet over medium heat.

When hot add the garlic and sauté until golden, about 30 seconds. Add the zucchini, season with salt and pepper and cook on high heat until all the water evaporates from the skillet, 5 to 7 minutes. Transfer to a colander to get rid of any excess water, then to a large bowl along with the bread crumbs, beaten egg, Romano cheese and chopped basil.

Form the zucchini mixture into 16 balls about 1 oz each, rolling tightly and transfer to the prepared baking sheet. Spray the top and bake until firm and browned, about 20 to 25 minutes

Heat the sauce in a large deep skillet to warm the sauce, about 4 to 5 minutes. Add the meatballs to the sauce and simmer for 5 minutes. Garnish the meatballs with fresh basil leaves and serve with ricotta or grated cheese if desired.