Saturday, September 27, 2008

Baked Potato Soup

I found this recipe on Cooking Light-- very good!


4 baking potatoes
2/3 cup all purpuse flour
6 cups 2% reduced fat milk
1 cup reduced fat shreddes extra sharp cheddar cheese
1 tsp salt
1/2 tsp freshly ground black pepper
1 cup reduced fat sour cream
3/4 cup chopped green onions
6 bacon slices- cooked and crumbled

Preheat oven to 400 degrees. Pierce potatoes with fork and bake for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.

Place flour in large duch oven. Gradually stir in milk stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 tsp pepper, stirring until cheese melts. Remove from heat.

Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil).

Serve in bowls garnished with cheese, onions and bacon.


Chicken & Creamy Garlic Sauce

I found this recipe in a recipe book I got called Incredibly Easy Chicken. And it was good.


1 tsp olive oil
4 boneless skinless chicken breast
1 jar Ragu Cheesy! Roasted Garlic Parmesan Sauce
1 small tomatoe- chopped
8 oz rotelle pasta cooked and drained
Crumbled bacon

In a large nonstick skillet- heal olive oil over medium heat and lightly brown chicken. Stir in Ragu Cheesy! sauce and tomato. Simmer covered stirring occasionally 10 minutes or until chicken is thoroughly cooked. To serve, spoon chicken and sauce over hot pasta. Garnish with crisp cooked bacon.


Sunday, September 7, 2008

Pretzel-Crusted Chicken Breasts...

....with a Cheddar Mustard Sauce. I found this recipe in Rachael Rays 365: No Repeats. It was delicous. The hubby absolutely loved it.


4 boneless skinless chicken Breasts (I bought the cutlets which are already pounded thin)

1 5oz bag of salted pretzels

1 tbsp thyme

Freshly ground black pepper

2 eggs

Vegetable oil

2 tbsp unsalted butter

2 tbsp all purpose flour

2 cups milk

2 cups grated sharp yellow cheddar cheese

1 cup grated extra sharp white cheddar cheese

2 tbsp spicy brown mustard

Coarse salt

1/4 small yellow onion- chopped

Place the pretzels in a food processor or blender and grind until fine. Transfer the pretzels to a shallow dish and add thyme and pepper. Crack and beat 2 eggs in a 2nd shallow dish with a splash of water. Take the chicken breast and coat the breast in the ground pretzels, then in the egg and again in the pretzels. Coat all the chicken. Preheat a large skillet with 1/4 inch of vegetable oil. Add the pretzel-coated chicken to the oil. Cook in a single layer- 3-4 minutes on each side or until the cutlets juices run clear.

Meanwhile- in a medium sauce pan over medium heat- melt the butter and add the flour to it. Cook for 1 minutes, then whisk in the milk. When the milk comes to a bubble, stir in the cheeses and mustard with a wooden spoon. Season with salt and pepper. Remove the cheese sauce form heat.

Transfer the pretzel-crusted chicken to serving plates and drizzel with cheddar mustard sauce.

I think that it made a lot of Cheddar-Mustard sauce (which was deliciuos)- and had to make rice the next day and mixed in the sauce with the rice. Good.