Creamy Potato Green Onion Soup

Creamy Potato & Green Onion Soup


1 1/2 cups water

6 Medium potatoes, peeled & cubed

2 Stalks celery, sliced (1 cup)

1/4 cup water

1 cup skim milk

3/4 tsp. salt

1/4 tsp. white pepper

2 green onions with tops (sliced finely)



1. Bring 1 1/2 cups water to boiling, add potatoes & celery, cover and bring to boil again. Reduce heat and simmer until potatoes are tender. 20 minutes or so.

2. Drain liquid into blender and 3 cups of cooked vegetables, add 1/4 cup of water. Cover and blend until smooth (1 minute)

3. Place pureed vegetables back into sauce pan with remaining potatoes & celery. Stir in remaining ingredients, heat, stirring occasionally, until hot.

4. Garnish with garlic toast!

Slow Cooker French Chicken Stew

Slow Cooker French Chicken Stew




1/2 cup dry navy beans, soaked overnight and drained

2 cups water

4-6 chicken breasts, skinned, boned, and cut into chunks

1 (16 oz.) can low sodium tomatoes

1/2 cup thinly sliced celery

1/2 cup diced carrot

1/2 cup chopped onion

1/8 tsp. garlic powder

1 crushed bay leaf

1/2 tsp. crushed dry basil

1/8 tsp. powdered sage

1/4 tsp. paprika

1/2 tsp. crushed, dried oregano

1 tsp. instant chicken or beef bouillon (low sodium)



Place beans, 2 cups of water, and other ingredients in crockpot; cover and cook on low for 8-10 hours. Discard bay leaf before serving. Yield: 4 to 6 servings.

Layered Mexican Cornbread

Layered Mexican Cornbread




Butter or non-stick cooking spray, for greasing pan

1 cup all-purpose cornmeal

1/2 cup all-purpose flour

2 tablespoons baking powder

2/3 cup milk

2 eggs

1/2 teaspoon salt

1/3 cup vegetable oil

1/2 cup chopped onion

1 (14-ounce) can creamed corn

1 cup grated Cheddar

1 cup chopped jalape�o peppers



Preheat oven to 350 degrees F.

Grease an 8 by 8-inch or 9 by 9-inch square pan with softened butter or nonstick cooking spray. Set aside.

In a large bowl, mix together cornmeal, flour, baking powder, milk, eggs, salt, and oil. Stir in onion and creamed corn. Pour half of batter into prepared pan. Top with cheese and peppers, spreading onto batter. Pour remaining batter on top of cheese and peppers. Bake for about 35 minutes or until golden on top and a toothpick inserted into the center comes out clean. Let cool slightly before cutting into squares.

Yield: 1 (8 by 8-inch) square cornbread; about 8 servings