Yep, this food blogger officially ran out of batteries last night! Right as I was about to take dinner pics too!
Our lunch kept us full for the longest time, so we didn’t feel like anything huge. I ended up making potato soup simple style:
- One 27 ounce can chicken broth
- 1/2 cup skim milk
- 1 tablespoon smart balance
- 1 tablespoon flour
- about 20 diced baby carrots
- 1/4 cup parmesan cheese
- Italian seasoning
- salt and pepper to taste
Peel and dice potatoes. Put them in the stock pot with the chicken broth. Add diced carrots, Italian seasoning, salt and pepper. Cook until potatoes are tender, about 30 minutes. In a separate pot, melt smart balance and add flour when melted. Pour in milk until it becomes thick. Add paremsan cheese and stir until melted. Add this mixture back into the potato soup. Using a whisk, gently crush potatoes. I diced up some pancetta and pan fried it and sprinkled it on top. So good!
Hannah and I are just about to get ready for our trip downtown today! We are picking my sister up and taking the L downtown to Water Tower Place! We are so excited to meet Roni from www.ronisweigh.com and www.greenlitebites.com. We have been following her blog for more than a year – AND she introduced me to spaghetti squash, which I LOVE!
I’ll be posting our whole Chicago trip tonight! Happy Sunday!
After Tony poo-pooed my ratatouille soup, I brought it to work and put it in the crockpot for anyone who dared. I know what you are going to say, put any food out that is FREE in an office setting and people will eat it no matter what!
I actually worked at a firm when donuts were brought in on a Thursday, and by the following Thursday, the munchkin box was still in the kitchen, and people were MICROWAVING them so they wouldn’t be stale and eating them!
But everyone who tried my soup said it was excellent. I do think the flavors melded overnight, and of course, I added my customary Tabasco sauce for an extra kick.
I had a low carb roast beef/ham wrap with lots of mustard with my soup!
Now its icky out. The rain has started and I believe we may actually have rain/snow showers this weekend. Oh well, it had to start sooner or later!
See you at dinner!
I like pork chops, but I tend to like them boneless, while Tony likes them on the bone. I was lucky because these were on sale!
- 4 ounces pork chop
- 3 ounces potatoes
- 3 ounces green beans
- 1 tablespoon blue cheese dressing mixed with 1 teaspoon balsamic vinegar
too chilly to grill, so I pan fried in Pam and a touch of olive oil - mine spice is a rosemary garlic blend - yum!
This morning before I left work, I baked a potato in the microwave and left it in there. I diced it up and pan fried it in a little oil/pam mixture. The green beans are from Trader Joe’s – I microwaved them and when the were done, I mixed them in with the potatoes for a quick pan fry. I thought they might be dry, so I mixed 1 tablespoon blue cheese with 1 teaspoon balsamic vinegar – really turned out good!
And I made the Italian Wedding Soup for my lunches with the remaining ground beef purchase earlier this week. I used 5 ounces of raw ground beef, 1 ounce of grated parmesan, Italian seasoning and garlic for the meatballs. Where last nights meatballs were about golf ball size, these are marble size:
Italian Wedding Soup
|Course: main meals
PointsPlus™ Value: 8
Preparation Time: 10 min
Cooking Time: 20 min
Level of Difficulty: Easy
||3 cup(s) canned chicken broth
||5 oz cooked ground beef, 10% fat
||1 Tbsp grated Parmesan cheese
||3 cup(s) spinach
||1 tsp minced garlic
||1 tsp italian seasoning
||1 cup(s) cooked egg noodles
Mix together the ground beef, Parmesan cheese, minced garlic and Italian seasoning and salt and pepper to taste. The meatballs should be about the size of a marble.
Add chicken broth to pot, add meatballs, and bring to a boil, reduce and simmer for 15 minutes, or until meatballs are done.
Remove from heat, add pre-cooked egg noodles and baby spinach. Let sit for 5 minutes until noodles are warmed and spinach begins to wilt.
Right now I have my Christmas Morning Biscotti in the oven, trying to redeem myself from the mishap of forgetting the baking powder earlier this week!
Keep your fingers crossed that the biscotti turns out! I’ll post it at breakfast if it does!
Since my lunch was huge, I wanted a light dinner. My grocery store has a $1 rack of food that is really ripe – you never know what will be on there. This week I got 10 baking potatoes for $1. After the first try of this potato soup, I had to go back and tweak it – it needed to be thicker and needed more spice. I like how it ended up though – and will be good for lunches this week.
- two large potatoes (mine happened to equal 1 pound)
- 1 can chicken broth
- 2 cups water
- 1 cup fat free half and half
- 1/2 package of ramen noodle seasoning
- 1 teaspoon Italian seasoning
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 1 teaspoon ground mustard
- 1 ounce sharp shredded cheddar cheese
Peel potatoes, and put in pot. Add all other ingredients (except half and half) and simmer until potatoes are cooked. Using a stick blender, blend until smooth. Stir in half and half, simmer for a couple more minutes. This made 6 one cup servings:
- 116 calories
- 2 fat
- 18 carbs
- 1 fiber
- 4.2 protein
Had the soup with Thomas' english muffin with 1 ounce sharp cheddar cheese.
My daughter added sliced banana and pear to hers:
Off to put my clothes away and get ready for the work week.