Cream of Cauliflower Soup with Cheddar Cheese

Cream of Cauliflower Soup with Cheddar Cheese

Serves 6

Prep Time: 10 minutes

Cook Time: 30 minutes

Estimated values per serving:

Calories = 170                      Fat = 5 grams                        Points: 3

Cream of Cauliflower Soup with Cheddar Cheese

Ingredients:

2 large onions – chopped

1 large head cauliflower – trimmed and cut into small florets

1 clove garlic – minced

1 teaspoon dried thyme

2 large potatoes – peeled and diced

7 cups chicken broth

1 cup fat free half and half

1 cup shredded low fat cheddar cheese

Pepper to taste

Directions:

1. Heat a large pot on low and coat with cooking spray.  Add onions and cook gently until soft and translucent.
2. Add cauliflower, garlic, thyme, potatoes and chicken broth.  Increase heat and bring to a boil.
3. Cover and simmer for 20 minutes.
4. Remove from heat and cool slightly.  Working in batches, puree soup in a food processor or blender.  Transfer back to pot.
5. Add half and half and cheese and heat on low until cheese is melted and soup is hot.  Add pepper and serve.

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Alaskan Crab Soup

As the weather gets cooler, the meals get cozier.  I made this for the family the other night and they loved it.  Even though it’s low in calories, it’s very filling.  It can be served for 4 people to make it a whole meal with a side vegetable or 8 side servings.

Enjoy!

Alaskan Crab Soup

Serves 8

Prep Time: 10 minutes

Cook Time: 30 minutes

Estimated values per serving:

Calories = 165                      Fat = 1 gram                          Points: 3

Ingredients:

½ cup onion – minced

2 ribs celery – chopped

2 cloves garlic – minced

½ cup cream sherry

4 cups chicken broth

1 teaspoon dill

1 tablespoon double concentrate tomato paste

Bay leaf

1 ½ pounds Alaskan lump crab meat (i.e. snow crab, Dungeness, king crab)

4 cups fat free half and half

4 tablespoons flour

Salt and pepper

Directions:

1. Heat a large pot on medium heat and coat with cooking spray.  Add onion and celery and sauté for 5 minutes until slightly browned and softened.
2. Add garlic and sauté for 1 minute.  Add sherry and cook until liquid is absorbed.
3. Add chicken broth, dill, tomato paste, bay leaf and crab.  Simmer for 10 minutes.
4. In a small bowl, stir together half and half and flour.  Pour into soup, stirring constantly until thickened and bubbly.  Season with salt and pepper.
5. Serve hot.

Creamy Roast Chicken in Mushroom Sauce

My family was delighted at how delicious this was.  If you like creamy sauces and mushrooms, this is a must try.

My son hates mushrooms and even enjoyed it.  My husband dislikes cream sauces and enjoyed it too.  So it might be worth a try even if you don’t like creamy with mushrooms:)

Creamy Roast Chicken in Mushroom Sauce

Serves 4

Creamy Roast Chicken in Mushroom Sauce

Preheat oven 425^o

Prep Time: 15 minutes

Cook Time: 1hour and 15 minutes

Estimated values per serving:

Calories = 165                      Fat = 1 grams                        Points: 3

Ingredients:

1 ½ pounds chicken breast on the bone – skinned

1 large onion – chopped

½ cup celery – chopped

2 cloves garlic – minced

4 ounces shitake mushrooms – diced

½ cup white wine

½ cup cream sherry

2 cups chicken broth

2 bay leaves

2/3 cup fat free sour cream

Directions:

1. Arrange chicken pieces on a roasting pan and season with salt and pepper.  Roast chicken for 45 minutes, cover, and set aside.
2. Heat  a large deep on medium heat and spray with cooking spray.  Add onion and sauté for 5 minutes until browned.  Add mushrooms, raise the heat and cook for 3 minutes until lightly browned.  Add celery and cook another 3 minutes then add garlic and cook for about 1 minute.
3. Add wine and sherry and reduce until liquid is almost completely absorbed, scraping any pieces from the bottom of the skillet.
4. Add chicken broth and bay leaves and simmer for 15 minutes.  Add chicken to heat for about 5 minutes.
5. Remove chicken and place onto a serving platter.  Remove skillet form heat, add sour cream and stir until combined.  Heat for 2 minutes then pour sauce over chicken and serve.

An old Comfort Food Side reborn

I think creamed spinach gets a bad wrap because we remember all too well the mushy stuff that was served out of the freezer and heated in the microwave or stovetop.  However, when made with fresh spinach and a homemade sauce, it goes from gloppy to glorious.  Try it out; it’s an easy recipe that is worth revisiting again.  And since it’s low fat, it comes guilt free too.

PS: Spinach is really good for you too.

Creamed Spinach

Serves 4

Ingredients:

Cooking spray

1 (10-ounce) bag of baby spinach

½ onion – chopped

½ cup skim milk

½ tablespoon cornstarch

¼ teaspoon salt

Pinch of nutmeg

¼ cup (2 ounces) fat free cream cheese in the tub

Directions:

1. Heat non-stick sauté pan on medium heat and spray with cooking spray.  Sauté spinach for about 5 minutes until wilted.  Remove spinach and set over a colander to drain any excess water.
2. Keeping the heat on medium, add onion and sauté for 5 minutes until onion is soft.
3. In a small mixing bowl, mix milk and cornstarch and add to onion mixture along with salt, nutmeg and cream cheese.  Stir until cream cheese is melted and milk mixture is thickened.  Add spinach and serve.