LOW FAT Potato Soup

Ingredients:
2 large russet potatoes, finely chopped (peeled if desired)
3 cups nonfat milk
1 cup vegetable broth
1 medium onion, finely chopped
1/2 tsp. celery salt
1 tsp. Nature's Seasonings
1/2 cup nonfat sour cream
2 tbsp. chopped parsley
1/4 cup chopped green onion

In a pot, combine potatoes, milk, broth, onion, celery salt, and Nature's Seasonings. Bring to a boil. Lower heat and simmer until potatoes are tender. Remove from heat. Take half of the potatoes and broth and puree in a blender until smooth. Return to pan and stir in sour cream. Serve sprinkled with parsley and green onions.

From "C'mon America, Let's Eat!" by Susan Powter.

Fudgy Cocoa Banana Brownies

1/2 cup ( 1 stick butter or margarine)
1/3 cup cocoa
1 cup sugar
2 eggs
1 tsp vanilla
1/2 cup flour
1/4 tsp salt
2 ripe bananas-mashed
1/2 cup chopped nuts(optional)
1 tsp cinnamon
1 tsp nutmeg
Preheat oven to 350 degrees. Grease an 8X8 in. pan In a medium sauce pan, melt butter or margarine. Remove butter or margarine from heat. Add cocoa and stir until well blended. Add sugar and mix well. Add eggs, one at a time and beat well. stir in vanilla, flour, salt, nutmeg, cinnamon and bananas. Do not over beat. Fold in nuts and bake 25 to 30 minutes or until toothpick inserted in center comes out clean.

Chili Cornbread Pie

Ingredients:

2 cans of chili, or a few cups of homemade chili
2 eggs, slightly beaten
1 cup milk
1/4 cup shortening (melted) or vegetable oil
1 1/2 cups corn meal
1 cup flour
1/4 cup sugar
2 1/4 tsp baking powder
3/4 tsp salt

Optional:
cheese
sour cream

Heat oven to 450 degrees. Grease an 8 or 9 inch square pan. In a large bowl, combine all ingredients (except chili) Mix well.

Pour chili into pan. Spoon batter on top of chili, making sure to make an even layer . Bake at 450 degrees for 20 to 25 minutes or until cornbread is done.  Serve with cheese and sour cream (optional)

Salty Peanut Squares

 

I have not tasted these yet, so I'm not sure how well they turned out. The recipe was super easy, so I'm hoping they'll be a hit! 

Ingredients:

1 package (10 ounces) corn chips slightly crushed, divided

1 cup unsalted peanuts, divided

1 cup light corn syrup

1 cup sugar

1 cup peanut butter

1/2 cup milk chocolate chips, melted

Place half of the corn chips and peanuts in a greased 13 x 9 x 2 in. pan; set aside. In a saucepan, bring the corn syrup and sugar to a boil. Stir in peanut butter until blended. Drizzle half over corn chip mixture in pan. 

Add remaining corn chips and peanuts to remaining syrup; stir until combined. Spoon over mixture in pan; press down lightly. Drizzle with melted chocolate. Cool before cutting. Yield: 2 dozen. 

This recipe is from the Taste of Home Simple and Delicious Cookbook. 

Breakfast Enchiladas

I know, I make a lot of breakfast food...but this was really simple and super yummy! This is what you'll need:

1 pkg of flour tortilla shells--8-10 shells
1 cup chopped turkey ham--precooked
2 cups shredded cheddar cheese
1/4 cup margarine or butter
1/4-1/2 cup instant potato flakes
5 eggs
1 cup milk
1 cup chicken broth
salt
pepper
basil
parsley

In medium sauce pan, melt butter. Then slowly add potato flakes, stirring constantly. Begin by adding 1/4 cup flakes and allow butter to thicken...you may need some more flakes later, though. Add milk and broth. Boil and cook for 2 minutes until mixture is thickened. Add more potato flakes if needed. You want mixture about as thick as a gravy at this point.

Add cheese and let melt. Add turkey ham and spices to taste. Turn heat to low.

Spray an 8x8 baking dish with cooking spray. Layer bottom with tortilla shells, just enough to cover bottom. I only needed two shells per layer. Next spoon out cheese/ham mixture onto shells, spreading evenly. Cover with more shells and repeat for each layer. I ended up with 4 layers I think. You should not put any of the cheese/ham mixture on top, instead sprinkle some shredded cheddar cheese. Cook in a 350 degree oven for 10 to 12 minutes.

Meanwhile, scramble the eggs. When enchiladas are done, sprinkle eggs on top. Cut into squares and serve.

Breakfast Casserole

I found this recipe in my Taste of Home cookbook, but changed it quite a bit. I used different amounts than what it called for and used cream cheese instead of sour cream. I fell in love with this version of it and really doubt that the Taste of Home version is any better...because that would be impossible. Anyway, here's what you need and how to make it:

Ingredients:

4 small to medium potatoes
5 hard boiled eggs--peeled and chopped
2 cups fully cooked ham--cubed
1 package reduced fat cream cheese
2 eggs
1 cup shredded cheddar cheese
salt
pepper

Wash and pierce potatoes, then cook in microwave on microwave-safe plate. Cook for 7-10 minutes or until tender. Cube potatoes. (You can peel them beforehand, but I usually leave the skin on.)
Place potatoes in large bowl. Add eggs and ham.

In a small bowl, add cream cheese and eggs. Mix together...mixture will be slightly clumpy. Add to potato mixture.

Add shredded cheese, salt and pepper.

Mix together until everything is coated with cheese/egg mixture. Place in a greased baking dish and bake at 350 degrees for 20 minutes.

Enjoy!!

Cream Cheese Meat Loaf

Here's a different meat loaf than I usually make. I was missing a few of the ingredients, so I invented a little.

Ingredients:

2 lbs. of hamburger
1 8 oz. package of cream cheese
1 box chicken flavored stove top stuffing mix
1/2 cup BBQ sauce divided
6 strips turkey bacon
1 cup water

Mix all ingredients except bacon and half the BBQ sauce (1/4 cup). Spread mixture evenly in an 8x8 baking dish. Press together. Lay strips of bacon on top, then evenly spread BBQ sauce. Bake at 375 for 45 minutes to an hour.