Potato and Broccoli Soup in Bread Bowls

This recipe is one that I found on my good friend Kristina's food blog (http://www.kristinasfoodblog.blogspot.com) earlier this year and knew right away that I wanted to make it. Since then, I think I've made it 4 or 5 times and it is definitely a perfect recipe for when the weather starts to turn a little colder and you feel like eating more stews, soups and chowders. I don't know the WW points value for this one, I'm guessing it would be a little on the high side because of the bread bowls, so I wouldn't really call it low fat or low calorie. If you didn't serve it in the bread bowls, I don't think it would be too bad at all. Kristina has tried using different flavored bread bowls which I think is a great idea but I haven't been able to find any at my grocery store. I like to save the tops of the bread bowls for the leftovers, it's even yummier the next day! Matt gives this meal 3.5 out of 5 stars, I give it 4.

Ingredients:

1/4 cup flour

2 cans low-sodium chicken broth

1 small onion, chopped

1 tsp olive oil

2 medium russet potatoes, peeled and cubed

1 medium broccoli tree, chopped

1 cup skim milk

1/4 cup light cream

1 bag (2 cups) shredded sharp cheddar cheese

2 tbsp Mrs. Dash Garlic and Herb Seasoning Blend

Bread bowls for serving

1. In a small bowl, whisk together the flour and 1/2 cup of the broth. Set aside. This will be used later to thicken the soup.

2. In a large stockpot, saute the onion in the olive oil until soft.

3. Add remaining broth, potatoes, and broccoli

4. Bring to a nice simmer over medium heat and cook uncovered for about 10 minutes or until the potatoes are tender.

5. Cover and simmer another 10 minutes.

6. Pour in the flour mixture and stir in. Continue to stir over medium-high heat until soup thickens.

7. Pour in the milk and light cream, stirring to mix.

8. Add cheese and stir until melted.

9. Stir in Mrs. Dash.

10. Serve warm in bread bowls.

Happy Anniversary to Us!

Wow, it's so hard to believe that it has already been 2 years since we got married! We were so fortunate and blessed to be able to have so many of our family and friends come and celebrate with us on that gorgeous September day. To this day, we still get compliments on what a fun and memorable occasion it was. On Sept 8th, we celebrated the occasion with a trip to Portland and dinner at a new restaurant in the Old Port called Gaucho's on Commercial Street. I went to my first Brazilian steakhouse on a business trip to Texas back in 2007 and came back saying how much I wished that we had one in Maine. Well, now we do and while not quite as elaborate as the one I went to in Texas, this is definitely a keeper and a place that we have been recommending to all of our friends. It is a bit on the pricey side ($29.95 per person) so probably more suitable for a special occasion but for what you get for the price, I think it's well worth it. Make sure you go with an empty stomach and of course only if you are in the mood for eating some meat!

The meal starts with a trip to the salad bar which offers all of the traditional things you would find as well as lots of other things like Brazilian cheese bread, a cucumber salad, pineapple salad, a tomato and cheese insalata and much more. When you arrive back at your table you will find that your server has brought you a very delicious piece of salmon with some dill dipping sauce. Matt's not a huge salmon fan but this was one of my favorite parts of the meal. They also bring you a dining card that is green on one side and red on the other, green indicates you want more food, red means you need a break. When you're finished with your salad, your server brings out a plate of side dishes including fried plantains, baby yellow potatoes, rice and beans and yucca. Then you flip your card over to green and the meat starts coming, 12 different kinds to be exact, everything from filet wrapped in bacon to lamb to sausage to pork tenderloin and pork ribs to chicken to turkey wrapped in bacon to prime rib and much more. It seems like it never ends. They say to leave room for dessert but there was no way after trying a little bit of everything that we had any room left. I think my favorites were the lamb and the filet wrapped in bacon but it all got a little blurry at the end as my food coma started to set in. All in all, it was a wonderful anniversary and a very unique and delicious dinner. If we decide to go back next year I will skip breakfast and lunch in hopes of saving a little room for the dessert that sounded amazing!

Happy Anniversary babe, here's to many more wonderful years to come!

*photo by Sam Warren of www.samanthawarrenweddings.com

Turkey Cordon Blue

Or is it supposed to be Bleu instead of Blue? Hmmm, I looked online and found it spelled both ways on different recipes. Either way you spell it, this recipe is quite delicious and one I will certainly be making again! Very quick and easy and certainly much better and healthier than one of those frozen pre-made cordon bleu's you can buy at the grocery store. It's another one that I found on recipezaar.com and Matt gives this recipe 4 stars out of 5. I hope you like it as well!

Ingredients:

1 tablespoon flour

1/4 tsp black pepper

1/4 tsp poultry seasoning

4 (3 oz) boneless skinless turkey breast cutlets

1 tablespoon olive oil

1 cup thinly sliced mushrooms

1 onion (chopped)

1/4 cup chopped lean ham

2 (3/4 oz) part-skim mozzarella cheese slices, halved

1. Preheat oven to 350 degrees; spray an 8" square baking dish with nonstick cooking spray.

2. In a gallon-size seal able plastic bag, combine the flour, pepper and poultry seasoning; add turkey and shake to coat.

3. In a large nonstick skillet; heat the oil; add the turkey and cook till lightly browned, about 2 minutes on eat side.

4. Transfer to the baking dish.

5. In the same skillet, combine the mushrooms, onion and ham; stirring constantly, till softened, about 5 minutes.

6. Spoon evenly over turkey; top each cutlet with a slice of cheese.

7. Bake until turkey is cooked through; about 15 minutes.

Makes 4 servings, 4 WW points per serving, 186 calories, 6g fat, 1g fiber.

Chicken Tetrazzini

The first time I had Chicken Tetrazzini was at one of Matt's family reunions not too long after we had started dating. His Great Aunt Rita brought it and I immediately fell in love with this delicious dish that reminds me a bit of Chicken Alfredo because of the sauce. The 5th Harry Potter book had just come out the night before and while I knew I should be social since it was one of my first big "meet Matt's family events", I really just wanted to sit in the living room by myself with my Harry Potter book and a plate of Chicken Tetrazzini. I was so happy when I found the recipe in my Betty Crocker Cookbook and was even happier when Betty Crocker gave me a way to make it a "Lighter Chicken Tetrazzini". I will write the ingredients as the original recipe calls for them and then will tell you how to make the lighter version which is how I always make it now. Matt gives this recipe 4.5 out of 5 stars, definitely one his favorites. If you have never had Chicken Tetrazzini before, I highly recommend giving it a try! Enjoy!

1 package (7 ounces) spaghetti, broken into thirds

1/4 cup butter or stick margarine

1/4 cup all purpose flour

1/2 tsp salt

1/4 tsp pepper
1 cup chicken broth

1 cup whipping (heavy) cream

2 tablespoons dry sherry or water

2 cups cubed cooked chicken or turkey

1 can (4 oz) sliced mushrooms, drained

1/2 cup grated Parmesan cheese

1. Heat oven to 350.

2. Cook spaghetti as directed on package.

3. While spaghetti is cooking, melt butter in a 2-quart saucepan over low heat. Stir in flour, salt and pepper. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in broth and whipping cream. Heat to boiling, stirring constantly. Boil and stir 1 minute.

4. Drain spaghetti. Stir spaghetti, sherry, chicken and mushrooms into sauce.

5. Pour spaghetti mixture into ungreased 2-quart casserole. Sprinkle with cheese. Bake uncovered about 30 minutes or until bubbly in center.

To make a lighter version, decrease butter to 2 tablespoons and Parmesan cheese to 1/4 cup; substitute fat-free skim milk for the whipping cream. I also use whole wheat spaghetti in mine.

The lighter version makes 6 servings at 7 WW points per serving.

Corn Chowder

I have to first begin tonight by apologizing to my 5 loyal readers for my lack of blog love lately. Between Labor Day Weekend and our 2nd wedding anniversary, things have been a little busy and we haven't been home a whole lot, which means not as much time for cooking. I did manage to squeeze in a couple of recipes last week though that I want to blog about, starting tonight with Corn Chowder. As the weather starts to turn a little colder and you can feel Fall in the air, I start to think more about recipes like Beef Stew, Broccoli and Cheese Soup and this Corn Chowder recipe. I found this recipe in a Weight Watchers cookbook that I got a couple of years ago and have modified it a bit from the original. I am going to list the recipe on here in the original format and then I'll tell you what I do differently. I usually pair the chowder with a nice salad with a little chicken on top for some protein, delicious!

Corn and Bacon Chowder (this is the real name but because I don't use the bacon, I just call it Corn Chowder)

2 slices turkey bacon, cut into 1/2 inch pieces

2 tablespoons plus 2 teaspoons water

1 onion, chopped

1/2 yellow bell pepper, seeded and chopped

2 1/2 cups low-sodium chicken broth

2 medium all-purpose potatoes, peeled and cubed

2 cups whole corn kernels

1/4 cup light cream

1. In a medium nonstick pan over medium-high heat, cook the bacon in 2 tablespoons of water until crisp. With a slotted spoon, transfer to a paper towel; discard the liquid.

2. Add the onion, bell pepper and 2 teaspoons of water to the saucepan; saute until soft, about 5 minutes. Add the stock and potatoes; bring to a boil. Reduce the heat and simmer, partially covered, until the potatoes are almost tender, about 15 minutes. Stir in the corn; simmer 5 minutes longer. Remove from the heat; cool slightly.

3. Transfer 2 cups of the soup to a food processor or blender; puree. Pour back into the saucepan; stir in the cream and heat to serving temperature. Serve, topped with the bacon pieces.

Makes 4 servings, 4 WW points per serving

I made it with the turkey bacon the first time I tried this recipe and to me, it just didn't add enough to the chowder to make it worthwhile to use the bacon again. So I omit that and I also omit the yellow pepper, as Matt and I both agree that it tastes better without that as well. But feel free to try it whatever way you would like, maybe even add your own twist to it. Let me know how you like it if you make it! Oh yeah, Matt gives this one 3.5 starts out of 5.